Feeds:
Posts
Comments

Archive for September, 2010

Virginia’s Easy Lasagna

1 lb. ground beef
32 oz. thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz. container) Ricotta or sm. curd cottage cheese
3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna, uncooked
Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings.Lasagna will expand to fill empty spaces.
To Bake Frozen Lasagna:
Remove plastic wrap, replace foil.  Bake at 350 for 2 hours (50 mins if defrosted).  Place pan underneath to catch any sauce drippings.

Read Full Post »

  • 1 Tbsp olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 large bell pepper- diced
  • 1 ½ cups zucchini and squash- shredded
  • 1 lb ground turkey, thawed to room temperature
  • 1 Tbsp chili powder to taste
  • Garlic to taste
  • lime to taste
  • corn meal- to thicken
  • 1 16 oz can of diced tomatoes
  • 1 16 oz can of crushed tomatoes
  • 3-5 16oz cans of chili, black, pinto, or kidney beans, rinsed and drained. (Use three cans for soupy chili, four cans for a thicker stew).
  • 1-3 cups water (optional).

Serving Ideas for Ground Turkey Chili

Whole-wheat saltine crackers, low-fat cheese, a green salad and a dessert of fresh fruit transform ground turkey chili into a tasty and healthy meal.

Serve lemon sorbet after to offset the spicy meal.

Read Full Post »

My recipe for the month is below, found on this blog.

3 boneless skinless chicken breasts
1 box Red Beans & Rice mix with seasonings
1 can (4oz) black olives, drained
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 C shredded Monterey Jack cheese
1 C crushed tortilla chips

You Provide:
2 C boiling water

Fresh recipe: Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies, and diced tomatoes. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Frozen recipe: Thaw bag of chicken and cheese and bag of olives, chilies and tomatoes. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies and diced tomatoes mixture. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Calories: 345
Total Fat: 12g
Protein: 19g
carbohydrate: 40g
Cholesterol: 35mg
Sodium: 1163mg

Read Full Post »

This is my recipe for the month.  It can be made vegetarian by eliminating the meat or adding a “ground beef” meat substitute (like Boca crumbles or Quorn)

1 lb ground beef
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cups carrots, sliced
2 tsp garlic, minced
2 cups frozen corn
2 cups frozen green beans
4 cups hot and spicy tomato vegetable juice
1 14.5 oz can Italian style diced tomatoes with the juice
2 T Worcestershire sauce
1 T sugar
1 tsp salt
1/4 tsp pepper

In a large soup pot, brown ground beef. Drain and set aside.  Saute onions, celery, and carrots until soft in a little bit of olive oil or non-stick cooking spray.  Add garlic and saute another 2 minutes. Add remaining ingredients, including beef.  Simmer on medium-high eat for 45 minutes until carrots are soft and flavors are incorporated.

If you wish to use a slow cooker, brown beef and drain.  Add all other ingredients (no need to saute the vegetables). Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.

To serve: Thaw, heat and serve.

Read Full Post »

Ok.  Here’s my recipe for this month – Turkey & Corn Tortellini Soup Freezer Recipe.

12 oz. package fresh cheese tortellini

1 1/2 cups turkey, cooked and diced

3 cloves garlic, minced

32 oz. 99% fat free chicken broth (or turkey broth, if available)

1 1/2 cups frozen corn

1/4 tsp black ground pepper

3 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.

On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.  Makes 6 servings, 1 2/3 cups each.

I got the recipe from http://www.momsbudget.com/freezerrecipes/turkeytortellinisoup.html

Read Full Post »