Saturday, April 30, 2016

Spring Lasagna ™

This recipe is great for spring. Enjoy!

1 - 1 1/2 lb each: Ricotta cheese, Mozzarella,
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
2 eggs (optional)
1 - 2 c . each: chopped onions, sliced portabella mushrooms, baby spinach, sliced zucchini.


Preheat oven to 375' F.

Cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step. 

Rinse, peel and chop onions. 

Rinse and cut zucchini in half lengthwise, and cut into slices. 

Clean and slice mushrooms. 

Rinse, dry and snip stems from spinach leaves.

Place ricotta cheese in mixing bowl add two eggs, and combine well.

Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.

Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce over noodles. Arrange 1/2 of ricotta cheese mixture, 1/2 of the vegetables, 1/3 of mozzarella cheese over sauce
.

Top with 1/3 noodles and repeat previous layering process. 


Set aside 1 c of sauce. Top with remaining noodles. Layer 1 c of sauce, remaining mozzarella cheese over noodles.

Cover lasagna with foil and bake for 40 min - 1 hr.

Makes 10 serving.

Saturday, April 16, 2016

It Won't Break Your Bank Pizzas

If you're feeling broke from April 15th., this pizza will be easy on your wallet. This also great for watching the game, a snack for the kids, lunch, and even for company. 

1 pkg. canned refrigerator biscuits
1/2 - 1 c. each: pizza sauce, shredded mozzarella cheese, chooped bell pepper, chopped onion, sliced halved pepperoni, chopped mushrooms, chopped tomatoes
1/8 - 1/4 c each: chopped olives, chopped anchovies, chopped ham, olive oil, flour
Non stick cooking spray
1 - 2 cloves chopped garlic
1/4 tsp. each: basil, parsley, oregano
1/8 tsp each: salt, pepper, lemon juice
pinch red pepper flakes

Preheat oven to 375' F

Rinse, peel, seed, chop vegetables and garlic.

Slice pepperoni. Chop ham, anchovies and olives. 

Spray cooking spray on 2 - 3 baking sheets.

Open up can of biscuits. Sprinkle enough flour onto work board, rolling pin and your clean hands so that dough doesn't stick.

Roll out biscuit dough to desired thickness. Place dough onto baking sheet, Repeat process with remaining biscuits.

In a measuring cup, mix together oil, juice, salt, pepper, herbs with a clean fork. 

With a pastry brush spread oil mixture over both sides of crust.

With a spoon spread tomato sauce over pizza crusts. 

Here's where the fun begins, get creative. Put whatever toppings you want on your pizza. 

When finished place pizzas in oven to cook for 12 - 18 min. or until done. Keep an eye on them so that they don't burn. 

Serves 10 mini pizzas.

Saturday, April 9, 2016

Opening Week Oven Fries

 What's more American than baseball, apple pie and french fries. This is perfect for watching the game or anytime.

6 medium to  large potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 - 1/3 c. oil
Pinch each: turmeric, chili powder
1 clove fresh garlic, smashed and chopped

Preheat oven to 425' F.

Spray baking sheets with cooking spray.

Rinse and pat dry potatoes, set aside.

In a measuring cup combine oil, herbs and spices. Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a large mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown. Halfway through cooking, remove sheets from oven and turn fries over on other side. Place sheets back in oven to continue cooking. Keep an eye them, so that they don't burn.

Remove baking sheets from oven when done, and let drain a paper towel lined plate for a few minutes.

Serve warm with your favorite dipping sauce.

Serves 6.

Thursday, March 31, 2016

Think Spring Vegetable Soup

Another soup recipe? This is perfect for when you're feeling under the weather, but yet want something light. I've used  low sodium chicken broth, but you can also use vegetable broth too.

6 - 8 c. low sodium chicken broth
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
Pinch crushed red pepper flakes (optional)
1- 2 each: celery stalkscarrots diced
1 onion peeled and diced
1/2 - 1  tsp. each: dried or fresh parsley, diced fresh ginger root
1/2  leek white and some green parts diced
2 - 4 cloves fresh garlic, crushed and chopped
1 potato diced


Peel, rinse and dice onion. 

Rinse and cut tops and bottoms of carrots  celery, leeks.  Rinse and dice potato. 

Peel crush and chop garlic. 

Combine broth, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 10 minutes.  Reduce heat to low and let simmer covered for 45 min. - 1  1/2 hr approx. , stirring occasionally. 

Serves 6 - 8.



Friday, March 25, 2016

Spring Cabbage Soup

This is perfect for the early days of spring.

8 c low sodium beef broth 
2 c. stewing beef (cut into chunks)
1 pkg. frozen mixed vegetables
1 - 2 cans (14.5 oz) can diced tomatoes
1 c chopped onions
1/8 - 1/4 tsp each ground black pepper, salt 
Pinch  crushed red pepper flakes
1 - 2 clove garlic crushed and diced
1/2  - 1 tsp dried parsley (adjust to taste)
1/2 head cabbage chopped



In a large pot combine ingredients. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.

Serves 8.

Saturday, March 12, 2016

Cousin Kims' 6 Layer Dip

This is great for a get together or anytime. You can adjust amounts needed. 

1 - 2 cans refried beans
1/4 - 1/2 c. sliced pitted black olives
1/4 tsp chopped cilantro 
1 - 2 c. each: sour cream, guacamole
1 package shredded mexican cheese
1 - 2 c jarred salsa (optional)

In a baking dish spread a layer of refried beams. 

Top beans spread a layer of guacamole.

Smear evenly a layer of sour cream over guacamole. 

Pour a layer of salsa over sour cream, spread evenly. 

Sprinkle shredded cheese over top of salsa. Top with a layer of black olives. 

Garnish dip with cilantro if desired.

Serve with tortilla chips. 

Serves 8 - 10

Friday, March 4, 2016

Rewind Beef Soup

This is a great way to use leftovers. 

I've used leftovers from a beef roast, but if you don't have any you can cut up beef strips. I've also used fresh carrots and potatoes, but if you have any leftover cooked carrots or potatoes you can use those instead.

8 c low sodium beef broth 
2 c.  cooked beef chopped
2 medium each: carrots, celery, chopped
1 medium each: onion, potato chopped
1/8 - 1/4 tsp each: black pepper, salt 
Pinch of crushed red pepper flakes
1 c. chopped acorn or butternut squash
1  - 2 garlic cloves crushed and chopped
1/2  - 1 tsp fresh or dried parsley (adjust to taste)


In a large pot combine vegetables, beef, broth, salt, pepper, parsley and garlic. Bring to a boil for 5 - 10 min. 

Reduce heat and let simmer on low for 45 min - 1 1/2 hrs, stirring occasionally

Serves 8.

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