Easy Peasy Lasagna

I've been pretty lax about trying new recipes lately. I think it's because I am craving all the comforts of my tried and true dishes. Or maybe it's because I've become a bit lazy when it comes to creativity in the kitchen. Either way I came out of my funk for a bit to try this dish passed on by a friend.

The original recipe did not call for any pasta as it is meant to be a low-carb dish but if you know me... you know I LOVE carbs. So I couldn't help but add some pasta to the mix to add a bit more. And I think Joseph would have looked at me funny if I served him just the meat and cheese portion.

I want to play around with the spices a bit more on this dish and maybe add some pancetta. But other than a few changes I was really digging how it turned out. Next time I may add the noodles into the layers and bake it all together as well to let the flavors meld together in the oven.

Source: Kendra Maurer

Deconstructed Lasagna  

• 1 pound ground beef
• 1/2 onion, chopped
• 2 cloves garlic
• 1/2 cup spaghetti sauce
• 8 ounces cream cheese
• 1 egg
• 1/8 teaspoon pepper
• 5 ounces frozen chopped spinach, thawed and drained
• 8 ounces mozzarella cheese, shredded
• 2 tablespoons freshly grated parmesan cheese
• 1 bag noodle of your choice (or go noodle-less for a low carb meal)

Brown the hamburger with the onion and garlic; drain off the fat. Mix in the spaghetti sauce; season with salt and pepper to taste and heat until bubbly.

Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach.

Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat.

It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly.  Let stand 3 minutes before serving.

Simple Suppers

I've been guilty of easy meals lately. I've been exhausted after either a full day with my toddler or a full day of work. And the last thing I want to do is make an elaborate meal. I used to love doing this but keeping it simple is the way to go if I don't want to end up with take out.

I had some chicken in the fridge and was trying to think of a good/different way to prepare it for our dinner. So I searched around and found that I was really wanting to either do a casserole or a one dish meal. I took a look in my pantry and saw that we had some cream of mushroom soup so I started to look specifically for cream of mushroom and chicken meals. This is one I found.

And I'm glad I found it. Super easy. And I can modify it as I go if I want something different. I'm thinking of adding broccoli or spinach in with the rice and maybe coating the whole thing with a sprinkle of cheese next time!

Source: Cambell's Kitchen



One Dish Chicken & Rice Bake

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
  
• 1 cup water
• 3/4 cup uncooked regular long-grain white rice
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves (about 1 pound)

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

Sweet and Spicy

I loved this meal! I started up on Weight Watchers recently and really love when I come across a meal that is very filling and is great to eat the next day (or next two days). This recipe truly fits all of the above requirements PLUS it tastes awesome!

The next time I make it I think I'll use another brand of enchilada sauce or try my hand at making it from scratch. I also think I'll add some shredded carrots and zucchini in with the meat when I cook it to add more veggies. I also will most likely top with salsa as well.

I put the left overs on top of a cup of lettuce and ate it like a salad of sorts... Delicious!

Source: Mallory



Enchilada Lasagna

• 1 can corn
• 1 can black beans
• 1 30 oz can enchilada sauce
• 1 cup diced cooked chicken
• 2 tablespoons corn starch
• 1 cup water
• 8 corn tortillas

In a pot over high, mix corn, beans, sauce, and chicken. While you wait for it to boil, mix corn starch in cold water. When the sauce is boiling, add corn starch mixture and reduce to simmer. Allow to simmer for 10 minutes.

Preheat oven to 350.

Add some of the sauce mixture on the bottom of a 2.5qt casserole dish. Place 2 corn tortillas in the dish overlapping in the middle. Add 1/4 of sauce mixture on top. Repeat ending with the sauce mixture on top. Place covered in oven for 20 minutes.

Yields 8 servings
WW- 3 points per serving

Or if you're like me you can make it 4 servings and have a 6 point dinner.

Serve with chopped lettuce, light sour cream, and a tiny sprinkle of cheese.

Simple Favorites

I can't believe I haven't blogged my tuna casserole before. This recipe isn't quite what I usually make but I had to make some spin on it since I accidentally purchased cream of mushroom soup instead of cream of celery soup. I usually go right off of the cream of celery can for the recipe (minus the pimentos... eww) so if you want to stick with traditional just grab a can of cream of celery and you'll be set.

This is one of Joseph's favorite meals. In between trying new recipes I always have to go back to what Joseph likes because too many new recipes doesn't always make him happy. He's been really great with my trial and errors but I can tell when he just wants good old stand by's. This spin was pretty tasty. Can't wait for left overs tomorrow!



Tuna Cassrole

• 2 cups cooked egg noodles
• 1 can cream of mushroom (or celery)
• 1 can tuna
• 1/2 cup milk
  
• 1/2 cup peas (I used frozen)
• salt and pepper to taste
• 1 teaspoon Mrs Dash Garlic & Herb
• 1 cup shredded cheddar
• 2 tablespoons butter
  
• 1/4 cup bread crumbs

Preheat oven to 375 degrees. Boil water and add noodles. Cook until done. While noodles are cooking mix tuna, cream of mushroom, peas, salt & pepper & Mrs Dash until fully mixed. Drain noodles and mix with other ingredients.

In a small bowl mix butter and bread crumbs until little pea-sized crumbs form. Spread noodle mixture in an 8x8 dish. Top with cheese and bread crumb mixture. Bake for 25 minutes or until cheese is bubbling and bread crumbs are golden. Let sit for 5 minutes and than enjoy!

Taco Time!

I was craving something meaty and flavorful today. I had just finished lunch (tomato bisque soup and some chips) and I knew what I wanted for dinner... taco salad! Yup, a family favorite growing up and super simple to boot. I lost the recipe somewhere around the house so I called my mom to get the basics. I didn't reach her so I basically went by memory. I'll update the blog once I get the correct ingredients/measurements.

Source: Family Recipe



Taco Salad

• ground beef
• onion
• bell pepper
• kidney beans
• enchilada sauce
• tomato
• lettuce
• cheese (cheddar or american)
• Fritos

Heat skillet and drizzle with oil. Strain kidney beans and place into a pot and cook on low. Add onions and bell peppers* to the skillet and saute. Put enchilada sauce in small pot and cook on low. Add beef to skillet and season (I used garlic salt and pepper). Cook until browned.

Chop up lettuce and tomato and shred cheese. Drain beef and add to bottom of a casserole or square dish. Add cheese on top of the beef, then kidney beans, then lettuce and tomato. Top with Fritos and drizzle with enchilada sauce.

Serve and enjoy!

Note: This dish does not do well as left overs so eat up!

* I know for sure that my mom doesn't do this. She puts the bell pepper on with the lettuce and tomato and I'm not sure if she adds onion. But I love the taste of cooked pepper and onion and hate raw :)