Vegetable Lasagna

Vegetable Lasagna

1 box lasagna noodles, cooked
1 (10 oz) bag frozen broccoli, cooked and cooled
1 (15 oz) can diced tomatoes, undrained
1 (25 oz) can meatless spaghetti sauce
2 celery stalks, chopped
1 onion, chopped
1 green pepper, chopped
Italian seasoning to taste
2 bay leaves
1 clove garlic, minced
1 egg, beaten
1 (15 oz) container ricotta cheese
¼ C. Parmesan cheese
2 C shredded mozzarella cheese
Salt and pepper to taste

In a large pan combine spaghetti sauce, tomatoes, celery, onion, green pepper, Italian seasoning, salt and pepper. Bring to a boil then reduce heat to low and simmer uncovered for 25 minutes until sauce is thick, stirring occasionally. For the filling in a bowl combine egg, ricotta cheese, Parmesan cheese and broccoli. The broccoli will break up during the combination process, that is fine. Place about ½ C. sauce in the bottom of a 9x 13 inch baking dish. Top with 1/3 of the noodles, 1/3 of the filling. 1/3 of the sauce. Repeat the layers ending with the sauce. Bake for 25 minutes uncovered in a preheated 350 degree oven. Top with mozzarella cheese and return to oven for 5 minutes or until the cheese is melted. Let stand 10 minutes before cutting.

Spaghetti and Meatballs

Spaghetti and Meatballs

1 lb. ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/4 cup grated parmesan cheese
2 (28 oz.) cans or jars spaghetti sauce

Mix all ingredients in a large bowl by hand except sauce. Use your hands for best results. Roll meatballs to about the size of a golf small ball. Drop raw meatballs into large pot of sauce. Simmer for about 3 hours or until meatballs are cooked through.

Crockpot Apricot Chicken

Crockpot Apricot Chicken

1 (11 oz) jar apricot jam
1 tsp dried minced onion
1 Tbsp. Dijon mustard
1 Tbsp. soy sauce
¼ tsp ground ginger
½ tsp. dried red chili flakes
6 chicken thighs

Place chicken in a crockpot. Mix all other ingredients in a bowl and then pour on top of the chicken. Cover and cook on low for 6-8 hours or until done.

Pork Roast with Potatoes

Pork Roast with Potatoes

1 pork roast
1 C. water
6 potatoes, cubed
1 onion, chopped
2 cloves garlic, chopped
1 (15 oz) can diced tomatoes, undrained

Pour water into the crockpot. Place potatoes, onion, garlic and tomatoes in the crockpot, then place the roast on top. Cover and cook on low for 6-8 hours or until done.

Winter Stew

Winter Stew

1 lb. stew beef
2 tsp. salt
½ tsp basil
¼ tsp. pepper
2 stalks celery, sliced
4 carrots, sliced
2 medium onions, chopped
1 (10 oz.) can condensed tomato soup
½ soup can water
3 medium potatoes, peeled and cubed

Place beef in a 3 qt casserole. Sprinkle with salt, basil, and pepper. Top with celery, carrots, and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly and bake at 300 degrees for 2-3 hours or until cooked through. Add potatoes and bake an additional 45 minutes.

Baked Ham Steak, Creamed Spinach, and Rice Medley

Baked Ham Steak
1 lb. ham steak
4 Tbsp. brown sugar
2 tsp. prepared mustard
½ C. mustard

Place ham steaks in a baking dish. Mix together brown sugar, mustard and water, pour over ham. Bake at 375 degrees for about 30-45 minutes until done.

Creamed Spinach
3 Tbsp. margarine
4 Tbsp. flour
1 1/4 tsp. salt
1 C. milk
1/2 C. sour cream
2 Tbsp. margarine
2 Tbsp. onion, minced
1/4 C. water
20 oz. frozen spinach, chopped
1/4 C. Parmesan cheese

Melt 3 Tbsp. margarine in a saucepan over medium low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase heat to medium. Constantly stir with a whisk until mixture is thick and smooth. Remove from heat and set aside. Melt 2 Tbsp. butter in a 2 quart saucepan over medium heat, add onions and sauté until clear. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked. When spinach is almost done, add the white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.

Rice Medley
1 C uncooked long grain rice
2 1/4 C water
2 C mixed vegetables, thawed
1 1/2 tsp Italian seasoning
1 tsp. chicken bouillon granules
1 tsp. lemon juice

Combine the first 6 ingredients in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the rice is tender. Remove from the heat, add the lemon juice, fluff with a fork and serve.

Chicken Pepper Pasta

Chicken Pepper Pasta

4 Tbsp. butter
1 medium onion, cut into thin wedges
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 tsp minced garlic
1 1/2 C cooked chicken, chopped
1 tsp dried tarragon leaves
3/4 tsp salt
1/4 tsp coarsely ground pepper
8 ozs uncooked angel hair pasta
1 C Mozzarella Cheese, shredded
1/2 C shredded Parmesan cheese
1 C half & half

Prepare pasta according to directions and drain. Melt butter in large skillet and add onion, bell peppers, and garlic. Cook on medium high until vegetables are tender crisp. Remove vegetables from pan and add chicken, tarragon, salt, and pepper. Cook until chicken is hot. Add vegetables, mozzarella, half and half, and Parmesan cheese to chicken. Reduce heat and cook on low until cheese is melted. Rinse pasta in hot water until noodles are warm. Add pasta to pan and toss gently. Serve warm.

Cabbage Rolls

Cabbage Rolls

12 cabbage leaves

1 C cooked brown or white rice

1 egg, beaten or ¼ C egg substitute

¼ C milk

1 small onion, diced very fine

1 Lb. ground beef

Salt substitute to taste

4 cloves minced garlic

1 Tbsp garlic powder

1 Tbsp onion powder

Sauce:

1 (15 oz) can tomato sauce

3 Tbsp brown sugar

3 Tbsp lemon juice

3 Tbsp Worcestershire sauce

In a large pot bring a pot full of water to a rapid boil. Add cabbage leaves and cook for 3 minutes, drain and set aside to cool slightly. In a large bowl combine rice, egg, milk, onion, ground beef, and seasonings, mix well. Place some of the meat mixture in each cabbage leaf and roll up, tucking in ends and making them as tight as possible. Place rolls in a 9 x 13 inch baking pan. Mix together sauce ingredients and pour over the rolls. Cover tightly with aluminum foil. Bake at 350 degrees for 75 minutes.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

2 C. mayonnaise

1 (14oz) can  artichoke hearts (NOT marinated, just plain), drained and chopped

10 oz frozen chopped spinach, thawed and drained

1 1/2 cup grated parmesan cheese

1 cup shredded cheddar cheese

2 cloves minced garlic

Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

Baked Ham and Cheese Sliders and Coleslaw

Ham and Cheese Sliders

12 Hawaiian sweet dinner rolls

12 slices deli ham
12 small slices Swiss cheese
Mayonnaise as needed

Poppy seed sauce
1 Tbsp poppy seeds
1 1/2 Tbsp Dijon mustard
1/2 C butter, melted
1 Tbsp dried minced onion


Cut rolls in half and spread mayonnaise on both sides of the rolls. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish. In a bowl, mix together all of the sauce ingredients. Pour evenly over the sandwiches. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Serve warm.

 

Easy Coleslaw

1 bag prepared coleslaw mix

1/2 C mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp sugar

Celery seeds to taste if desired

Combine last 3 or 4 ingredients and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

Sausage Gravy

Sausage Gravy

1 lb. pork sausage

8 Tbsp. margarine

8 Tbsp. flour

Pepper to taste

3 C. milk – 4 C. milk

Cook sausage in a skillet until done. Add margarine and cook until melted. Add flour and pepper, stir until well blended. Gradually add the milk; using only as much as you need to make a nice gravy, stirring constantly. Bring to a slight boil and cook and stir until thickened to your preference. Serve over biscuits.