We LOVE Italian food, and when you think of Italian food you think of: pasta, red sauce, and cheese! This recipe combines all of that into one extremely tasty entree! How do you make lasagna? Do you add anything different? Let us know in the comments or send us an email at [email protected] or a Facebook message.
Ingredients: 2 lbs of ground beef or turkey (omit if you want vegetarian) 2 24 oz jars of your favorite tomato sauce (we like Prego Roasted Garlic and Herb, you can use homemade sauce if you prefer) 32 oz of cottage cheese (can substitute for ricotta if preferred, cottage cheese is moister and tastes better in our opinion) 3 large eggs 2 boxes of ready to bake lasagna sheets 1 white or yellow onion chopped 4 cups of shredded Italian cheese blend (mozzarella, parmesan, asiago, romano, and provolone) (you can just use your favorite shredded cheese if you prefer) 16 oz tomato paste (we like Contadina best) Directions: 1. Preheat oven to 350 degrees 2. Cook ground beef and chopped onion on stove top, drain grease and let cool 3. Combine tomato sauce and tomato paste in large mixing bowl 4. Mix crumbled ground beef/onion mixture into tomato sauce mixture 5. In separate bowl, mix together cottage cheese, 3 cups of shredded Italian cheese blend, and eggs 6. In 16x9 greased baking pan, pour small amount of tomato sauce/ground beef mixture to barely coat bottom of pan. 7. Place lasagna noodle sheets on bottom of pan 8. Layer lasagna: lasagna noodle sheets, tomato/ground beef sauce, cheese mixture, and repeat 9. Finish with tomato sauce on top and sprinkle 1 cup of shredded Italian cheese blend on top (can use more if you want to) 10. Bake at 350 degrees for 90 minutes or until cheese on top is golden brown and bubbling 11. Let sit for 10 minutes out of oven 12. Slice and enjoy! Notes: 1: If you want the lasagna to cook faster or don't have a 16x9 pan, use 2 8x8 pans and cook for at least 60 minutes until cheese on top is golden brown and bubbling 2: Put a baking sheet with foil on it underneath the pan in case it overflows.
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We LOVE LOVE LOVE LOVE LOVE Macaroni and Cheese! We originally found this recipe in the Yellowstone National Park Cookbook by Durrae Johanek but have modified it so much from the original that it has become a semi-original recipe (which is why it's in this category instead of randomness). This recipe is cheesy, easy, and delicious! You can change up the type of cheese in here as well if you prefer another cheese. Any noodles will work for it, but we have found the original suggestion of macaroni works best. It reheats well in the microwave the next day as well (30 seconds at a time). Let us know in the comments if you try out this recipe and any modifications you might have made to it! Let us know as well if you have/get this cookbook and what recipes you enjoy most from there!
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Who doesn't love meatballs? This recipe is super versatile as well, you can use all ground beef, all ground turkey, lean ground beef, higher quality ground sirloin, or a combination of any of those! This is our version of meatballs and we use lean ground beef and lean turkey just because then you can load up on pasta and garlic bread! (AND CHEESE) 🧀 Let us know in the comments if you try out this recipe! This recipe serves 4 people and takes around 1-1.5 hours to make at most.
Ingredients: 1-2 lbs of 85-90% lean ground beef (typically we do 1.5 ish lbs) 1 lb of 90-99% lean turkey 1 white or yellow or sweet onion medium sized diced 2-4 cloves of garlic minced 2 tablespoons of ketchup 1 tablespoon of yellow or honey mustard (usually do honey mustard for a little sweetness) 1/4-1/2 cup of parmesan cheese grated 1 medium egg (large is fine too) 3-4 teaspoons of onion powder 1 teaspoon of granulated garlic (spreads the garlic flavor further) 2-3 teaspoons of Italian herbs Directions: 1. Preheat the oven to 400 F on BROIL (if you don't have broil, baking works too, it might take longer for the meatballs to cook) 2. Combine together all of the ingredients until mixed evenly 3. Form mixture into 1-inch sized balls (if you want it smaller it will cook faster, larger will cook longer) and place balls into disposable 8x11 pan with raised edges (any size will work, just make sure it has raised edges because grease will come off of the meatballs and make an awful mess of your oven if the edges aren't at least 1 inch in height. 4. Cook the meatballs for 20 minutes, flip them at the 10 minute mark (when you cook on broil, it cooks from the top of the oven, making the bottom of the meatballs not cook at all. you must flip the meatballs over individually halfway through or else you'll have raw meatballs 😷 ). The meatballs should be completely cooked through with NO pink in the middle (we always grab the bigger ones and the ones in the middle of the pan and cut them open after we cook them to double check and make sure they are done.) If necessary pop them back into the oven until there is no more pink in the middle. 5. Serve with tomato sauce and pasta and garlic bread, in french bread as a sub sandwich, or just on their own or any way you please! 6. Enjoy! P.S. These meatballs are great appetizers as well! Just put a toothpick in them and dip them in sauces such as tomato sauce, BBQ sauce, teriyaki sauce, garlic and cheese sauce, and more or even put the meatballs out and let your guests choose their own sauces to dip them in! This is a very simple recipe that is perfect for a cold winter's night! A secret ingredient in this recipe is using Red Robin's spice mix that they sell at the restaurant. This isn't an ingredient that most people have in their households, so the close equivalent in spices will be given in this recipe (if you have the Red Robin burger spice mix, by all means use that for this recipe!) This recipe serves 6-8 people and takes about 6-8 hours to cook
Let us know in the comments if you try out this recipe! Ingredients: 1.5-2 lbs of Stew Beef meat (can be found at Mariano's and Target, it's already cubed) 4 large russet potatoes: cubed into 1-inch pieces 8-10 oz of regular Pepsi (tenderizes the meat, can use sugar free (NOT DIET) if necessary) 2-3 teaspoons of chicken bouillon powder 2-3 cloves of garlic minced 1 small yellow or white onion diced 2-3 teaspoons of Red Robin burger seasoning (if you don't have it, mix together 1/4 teaspoon of paprika, 1/4 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of white sugar, 1/4 teaspoon of basil, 1/4 teaspoon of black pepper, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of chili powder and a dash of celery salt) 3/4 cup of carrots chopped 1/2 cup of water Directions: 1. Place a slow cooker liner into the slow cooker 2. Pour in water 3. Place 1/3 of the meat, 1/3 of the potatoes, 1/3 of the carrots, 1/3 of the onions, 1/3 of the garlic, and 1/3 of the seasonings into the slow cooker. 4. Top with 1/3 of the Pepsi 5. Stir 6. Repeat steps 3-5 until all ingredients are in the slow cooker 7. Cook on low for 6 hours or high for 3 hours (low is better, the meat tastes better cooked slowly) 8. Serve and enjoy!
This recipe is one of the EASIEST ones that you can do! If you have a child at home who wants to help out more in the kitchen, this can be a great way for them to do so without worrying about them making a mess or getting hurt. There are only 2 main ingredients, and then the other ingredients are up to you! Let us know in the comments if you try out this recipe! Recipe serves 4-5 people and takes 10-15 minutes of preparation and 6-8 hours to cook.
Ingredients: 1 jar of salsa (any spice level, 16 oz, can be homemade) 4 large boneless, skinless chicken breasts 2 soft fajita tortillas per person (can be corn or flour, we use flour)(if someone in your family doesn't like tortillas, you can put it on a hamburger bun and it tastes just as good!) Optional: Rice (we recommend Spanish, brown or white), cheese (we recommend the Mexican four cheese blend or 6 cheese Italian blend), peppers (bell and jalapeño work great), onion diced (Vidalia, yellow, or white), guacamole, sour cream, and/or more salsa. Directions: 1. Line the slow cooker with a slow cooker liner 2. Pour in 1/4 cup of water in the bottom of the slow cooker to prevent the chicken from burning 3. Take a few spoonfuls of the salsa and spread it on the bottom of the slow cooker so it's just barely covering the bottom 4. Place the chicken in the slow cooker on top of the salsa 5. Spread the rest of the salsa on top of the chicken 6. Cook on low for 6-8 hours (ours cooks in 6 hours, but you should check and make sure that the chicken is cooked all of the way through before shredding. It should be falling apart as you try to pick it up) 7. Shred the chicken with a fork and put it back into the slow cooker for 15 minutes so it can absorb some of the juice. 8. Optional: warm your soft tortilla shells in the microwave for 15 seconds with a damp paper towel around them. 9. Put chicken on the shells and top with desired ingredients 10. Enjoy!
This recipe is a delicious and hearty meal on a cold winter's night. It even tastes just as great when you reheat it the next day in the microwave! Let us know in the comments if you try this recipe!
Ingredients: 4-5 medium-large chicken breasts (boneless and skinless) 1/2 cup of water 1 10.5 oz can of cream of mushroom soup 1 10.5 oz can of cream of chicken soup 3-4 teaspoons of chicken bouillon 2-3 teaspoons of onion powder 1-2 teaspoons of minced garlic 3-4 teaspoons of parsley flakes (can use fresh if desired) 1 cup of brown rice (can use white, brown tastes better and is healthier) 3/4 cup of milk 1 1/4 cup of grated parmesan cheese Directions: 1. Line the slow cooker with a slow cooker liner 2. Pour water into slow cooker 3. Add in all other ingredients, making sure that the chicken is fully covered if possible by the sauce. 4. Stir well 5. Cook on high for 3-4 hours or low for 5-6 hours until chicken is done and rice is no longer crunchy. (Check at the 3 or 5 hour mark and then every half hour afterwards.) 6. Serve topped with a little grated parmesan cheese if desired. 7. Enjoy!
Your family preparing to eat this amazing meal
When you go to an Italian restaurant, Chicken Vesuvio is a common item on the menu. However, it's not always ordered because it always seems to take 40 minutes for them to cook it. This slow cooker recipe cooks all day so that you can have your Chicken Vesuvio without having to cook for 40 minutes straight! It's very delicious on a cold day (or even a warm one) and the secret to this is to marinate it over night if you can (optional) which lets the flavors become more enriched. You can easily cut this recipe in half or double it. Let us know in the comments if you try out this recipe!!
Ingredients: 4-5 large chicken breasts (boneless, skinless works great here!) 2-4 tablespoons of olive oil 3/4 cup of dry white wine 2-3 teaspoons of chicken bouillon powder 3/4 cup of chicken broth 3-4 teaspoons of Italian herbs 1-2 teaspoons of parsley flakes (or fresh) 3-4 cloves of garlic minced 3-4 large russet potatoes cut into 1 inch pieces 3-4 teaspoons of onion powder 1 small white or yellow onion diced Parmesan cheese grated for serving (optional) Instructions: (1) If marinating overnight: In a gallon ziplock bag, combine together all ingredients except for the parmesan cheese. Shake well. Marinate in fridge overnight 2. If marinating overnight, pour bag into slow cooker. Skip step one if you don't want to marinate it over night and just put all of the ingredients straight into the slow cooker except the parmesan cheese if using. 3. Cook on low for 6-8 hours (tends to take 7-8 hours, check it every half hour after 6 hours). 4. Serve with parmesan cheese grated on top if desired. 5. Enjoy! Love Italian food? Then this is definitely the recipe for you! Best part about it is that it cooks in the slow cooker so you can prepare it in the morning and leave it all day! This recipe makes enough for 4 people and can easily be doubled or halved. Big suggestion, put a slow cooker liner in the slow cooker, makes for WAY less cleanup. You can get these at local grocery stores and some dollar stores as well.
Ingredients: 28 oz tomato sauce (Contadina works great) 4 large chicken breasts 1/2 cup of chicken broth 2-3 teaspoons of chicken bouillon 1/2 tablespoon of Italian herbs 2 teaspoons of parsley (flaked or fresh) 3 cloves of fresh garlic (or a teaspoon of granulated/powder) 1/2 tablespoon of onion powder 1-2 tablespoons of parmesan cheese grated (optional) Directions: 1. Combine together tomato sauce, chicken broth, chicken bouillon, Italian herbs, parsley, garlic, and onion powder into slow cooker. 2. Put the chicken into the slow cooker and make sure it is completely covered by the sauce. 3. (optional) Sprinkle the parmesan cheese over the top. 4. Cover and let simmer for 6-8 hours on low (depending on the thickness of the chicken breasts, check it at 6 hours and then if not done every half hour afterwards) 5. Pull the chicken out of the slow cooker and serve over pasta or with mashed potatoes! Sprinkle some shredded parmesan on the top for an amazing flavor experience! 6. Enjoy! Let us know in the comments if you try this! This is Elizabeth's version of stuffed pasta shells! The twist in it is that it is made with cottage cheese instead of ricotta cheese, which makes it less dry.
This serves 5-7 people Ingredients:
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Both of us really love to cook, and we each have come up with some pretty good recipes. We will share them here!
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