Shortcut Lasagna

This is my mother's recipe. It is much lighter than traditional lasagna recipes and takes about half the time! Plus, feel free to swap out the meat for veggies to create a vegetarian lasagna.

Photo Courtesy of Taste of Home

Ingredients

1 jar (28 oz) Prego Spaghetti Sauce (3 cups)

6 dry lasagna noodles

1 container (15 oz) ricotta cheese

2 cups shredded mozzarella cheese (8 oz)

½ pound ground beef OR 2 cups cooked spinach, steamed zucchini squash, or cooked eggplant

Directions

In a 10-inch skillet over medium high heat, cook beef until browned.  Drain off fat and add Prego sauce.  If using veggies instead of meat, skip this step and just add the vegetables straight to the spaghetti sauce.  In a 2-quart oblong baking dish, spread 1 1/3 cups meat (or veggie) mixture.  Top with 3 lasagna noodles, half of the ricotta cheese and half the mozzarella cheese.  Repeat layers so that the final dish will have the following layers: meat, noodles, ricotta and mozzarella, meat, noodles, ricotta and mozzarella, meat.  Slowly pour ¼ cup water around the inside edges of the baking dish and cover tightly with foil.  Bake at 400°F for 55 minutes.  Let stand 10 minutes. 

Chocolate Peanut Butter Granola Bars

Photo Courtesy of Sally's Baking Addiction

Ingredients

2 cups old-fashioned oatmeal

1 cup roasted unsalted peanuts

1 cup shredded coconut, loosely packed

1/2 cup toasted wheat germ

3 tablespoons butter or margarine

2/3 cup honey

1/4 cup light brown sugar, lightly packed

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon salt

1 cup chocolate chips

1/3 cup natural peanut butter

Directions

Preheat the oven to 350 degrees F.  Toss the oatmeal and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.  Reduce the oven temperature to 300 degrees F.  Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute.  Remove from the heat and stir in the peanut butter.  Then pour over the toasted oatmeal mixture.  Mix and then stir in the peanuts.  Let the mixture cool enough that you can add the chocolate chips without them melting too much and then stir them in.  Pour the mixture into a prepared 8x12 inch baking pan that’s been coated with nonstick spray. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

 

Rosemary Orange Roasted Turkey Breast

Photo Courtesy of Betty Crocker

Ingredients

1 bone-in whole turkey breast (5 to 7 lb), thawed if frozen

3 cloves garlic, finely chopped

2 tablespoons chopped fresh rosemary (can sub dried)

2 teaspoons Dijon mustard

2 teaspoons salt

½ teaspoon pepper

6 tablespoons orange juice

2 tablespoons olive oil

½ cup dry white wine

¼ cup lemon juice

¼ cup chicken broth

1 orange, cut into thin slices

Directions

Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.  In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.  Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.  Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.

Sweet and Sour Chicken

This recipe tastes exactly like Chinese take-out!

Photo and Recipe Courtesy of Mel's Kitchen Cafe

Ingredients:

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

Directions:

Preheat the oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

State Fair Cream Puffs

Who knew that Cream Puffs were so easy to make?

Photo and Recipe Courtesy of Taste Of Home

Ingredients

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

2 tablespoons milk

1 egg yolk, lightly beaten

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

Directions

In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.  Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets (or use a ziploc bag with the tip cut off to pipe the dough). Combine milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.  In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 cream puffs.

Romano Ranch Chicken & Rice Skillet

Photo and Recipe Courtesy of Picky Palate

Ingredients

1 cup diced carrots

1 cup frozen peas

2 cups rice, cooked

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic salt

1/2 cup Romano Cheese, shredded

6 cups spinach leaves, coarsely chopped

6 garlic cloves, finely minced

1 large onion, finely diced

1 packet Ranch Dressing dry mix, divided

2 large skinless, boneless chicken breasts

Directions

Preheat oven to 350 degrees F. Place chicken breasts into small baking dish and sprinkle half of the ranch packet over each breast. Bake for 30-35 minutes or until chicken is cooked through. Remove and let rest for 10 minutes.  Meanwhile, heat oil in large skillet with high rimmed edges over medium heat. Saute onion, carrots, garlic and spinach until softened, about 5-7 minutes. Stir in peas then stir in cooked rice, season with salt, pepper and garlic salt. With a knife dice each chicken breast into small cubes and add into rice mixture. Sprinkle remaining ranch seasoning mix and romano cheese into rice. Reduce heat to low; taste and season as needed

Peanut Butter Pretzel Granola

A salty, sweet granola that pairs well with vanilla yogurt.


Photo Courtesy of Love Eat Run

Ingredients

2 Tablespoons Margarine or Butter

1/3 cup peanut butter

1/3 cup honey

½ teaspoon vanilla

3 cups old fashioned oats

1 to 2 cups crushed pretzel pieces

Directions

Preheat oven to 350 degrees.  Melt together margarine, peanut butter, and honey (either in microwave or over the stove).  Add vanilla and stir to combine.  Add oats and pretzel pieces and stir well.  Spread mixture on a baking sheet lined with aluminum foil or parchment paper.  Bake 10 minutes, watching closely to make sure the granola doesn’t burn.  Let cool.  Store in an air-tight container.