Veggie Lasagna

Vegetable Lasagna

Ingredients:

1 Eggplant

1Summer Squash

1 Zucchini 

1 Jar Pasta Sauce

1 Small Container of Ricotta Cheese

3 Eggs

1 1/2 cups of Seasoned Bread Crumbs

2 Cups Vegetable/Canola Oil

1 Box of Oven Ready Lasagna Noodles

1 Bag Mozzarella Cheese

Slice Zucchini and Summer Squash. Toss in some olive oil and chopped garlic. Bake @ 400 degrees for about 15-20 minutes

 Peel and slice eggplant into 1/2 " slice. Beat 2 eggs, and place breadcrumbs on a plate. Dip Eggplant slices in egg and cover with breadcrumbs. 

 Heat oil on med-high.  

 Place on paper towels to get excess oil off.

 Set squash aside

 Beat 1 egg and add to ricotta.

 Layer bottom of pan with sauce. Add noodles and spread with ricotta mixture.

 Layer eggplant, squash, and more sauce. Add some mozzarella cheese. Repeat the layering until the pan is full. 

Add remaining sauce and the rest of the cheese. Cover with foil and bake at 375 degrees for 30 minutes. Uncover and bake for another 10-15 minutes until the cheese is slightly brown.

 ENJOY!  !

Zucchini Bread

Quinoa with Shrimp and Vegetables

Beef Stroganoff

Beef Stroganoff

Ingredients:

1 lb Ground Beef
I Can of Cream of Mushroom Soup
1/4 c chopped onions
1 tbs chopped garlic
3 tbs butter
1/4 c sour cream
1/2 c brown gravy
1 sm can Slice Mushrooms
1 c beef broth
1/2 tsp black pepper
salt to taste

1 pkg Wide Egg Noodles

Brown hamburger, drain as well as you can and set aside( a little bit of excess fat is ok..adds flavor) Add 3 tbs of butter, chopped onions and garlic to pan used to brown hamburger. Saute until onions are clear. Add cream of mushroom soup, beef broth and sour cream. Stir well.  Simmer for about 10 mins. Boil some water in the mean time for the egg noodles.  While this is simmering, make some brown gravy and add about 1/4 cup to simmering mixture. Stir well.  Simmer another 5-10 mins. Add mushrooms and ground beef. Let simmer for a few more minutes. Add cooked noodles to mixture, and stir.  Sprinkle with grated parmesan cheese....and ENJOY! !

CHILI

44 0z Tomato Sauce (1Lg can, 1 Sm can)

1 Lg can whole peeled tomatoes ( broken up with hands into small pieces)

1 Can light red kidney beans

1 Can dark red kidney beans

1 packet of chili seasoning (McCormick is best)

1 tbs red wine/red wine vinegar

2 tbs olive oil or vegetable oil

1 tbs chopped garlic

1/2 Lg Onion (diced)

1 Red Bell Pepper (diced)

1 lb ground hamburg

1 tsp salt

1 tsp ground black pepper

1 cup water

In a large pot, add tomato sauce, crushed up peeled tomatoes, both kidney beans, red wine, chili seasoning and 1 cup water. Mix thoroughly. Set stove on med-high.

Heat olive oil in pan on med-high. Add chopped onions, chopped red pepper, and garlic. Saute on medium heat until onions are translucent.  Add to pot.

Using the same pan, cook hamburg until it is browned.  Add hamburg  to the pot.

Let simmer for about 1-2 hours.

Serve with tostitos scoops! and..... ENJOY!

Stir Fry

Red Pepper & Sesame Chicken Stir Fry

2 Chicken Breasts (Cubed and Sautéed)

2 Cups Chicken Broth

1 tbs finely chopped garlic

1 tbs butter

1/2 tsp cayenne pepper

1/4 of an Onion (sliced thin)

2 tbs sesame oil

1 Red Pepper (sliced julienne)

1 Can sliced water chestnuts

8 oz sliced mushrooms

ground black pepper to taste

2 tbs soy sauce

1/2 tbs cornstarch (mix these two together and set aside)

Bring chicken broth, garlic, butter and cayenne pepper to a boil. Add red peppers and onions. Boil for about 10-15 minutes. Add water chestnuts and boil for another 5 minutes. Then add mushrooms and chicken. Reduce heat. Mix together the soy sauce and cornstarch well. Add to the wok stirring frequently. Let simmer for a few more minutes until the sauce thickens up. 

Serve over Quinoa or White Rice.

Orange Chicken

What you will need...

 2 bags white rice, 2 boneless chicken breasts,
1tbs orange zest, 2 tbs OJ, about 2 1/2 tbs soy sauce,
1/4 tsp crushed red pepper,1/4 tsp cayenne pepper,
3/4 C brown sugar, 1/2 tsp ground ginger

1tbs rice vinegar, 1 1/2 C chicken broth, 2 tsp minced garlic,

and about a tbs of lemon juice.

 Heat chicken broth, OJ, soy sauce, ginger, vinegar, garlic and orange zest.

 Cut chicken into small cubes.

 Add brown sugar, and both red peppers.

 Heat about 1/2 C of oil .. (canola, vegetable or olive oil works fine).
I also like to add a tbs of butter, but optional.

 Beat 1 egg and add chicken.

Toss chicken in flour or a light breading.

 Add to hot oil. Continue cooking on med-high.

Brown on both sides until cooked through.

Place on paper towels to get off excess oil.

 Mix about 3 tbs of cornstarch with VERY cold water.

Also, this is probably a good time to start boiling the water

for the rice.

 Add mixture to pan, stirring frequently over med-high heat.

When sauce thickens, add chicken and cook on low heat 

for about 10-15 minutes. 

Add to the white rice.... and ENJOY.

Chicken Marsala

Tomato Cream Sauce with Pesto and Orecchiette Pasta

What you will need...

 Melt 4 tbs of butter in pan. Add 1 cup of milk, and 1/2 cup of grated cheese.

Cook on med-high until well blended.

Add 1/2 cup of tomato sauce.

Let simmer for about 10-15 minutes.

Add 1/4 cup of Vodka if you have it available.

(If you add vodka, let simmer an additional 

10 minutes to evaporate the alcohol.)

Add freshly ground pepper and a dash of salt.
Add a few red pepper flakes if you like it spicey.

 Basil Leaves.

 Chop 1 clove of garlic.

De-stem about 10 basil leaves.

Add Basil, chopped garlic and about 2 tbs of olive oil 

to a food processor or blender.

 Pesto Sauce.

 Add about 2-3 tbs of the pesto to the sauce.

 Add mushrooms and simmer for another 10 minutes.

 Add Shrimp.

Cook 1/2 lb Orcchiette Pasta.

Drain Pasta, and mix everything together.

 Top with sliced basil and serve.