Menu Monday

KBabe076

Have you tried any good recipes lately?  Or have you found something that you want to try soon? Share!!

aneubaue

I love this idea!!!!!!!!  H and I are always looking for new recipes to try (especially crock pot recipes for the fall).  

Our recent fall favorite is - Crock Pot Lasagna:

Ingredients:

1 lb. Italian Sausage

? cup chopped onion (I only used a tablespoon of minced onion spice because I don?t like onion that much)

2-24oz. jars of spaghetti sauce (you can use whatever types you want, I used on garlic and herb and one Italian)

2 teaspoons dried basil

? teaspoon salt (optional)

2 cups shredded mozzarella cheese

1 15oz. container ricotta cheese

1 cup grated parmesan cheese

15 uncooked lasagna noodles

Directions:

1.       Cook the Italian sausage and onion in a skillet over medium heat until sausage is no longer pink, drain.  Stir in spaghetti sauce, basil, and salt. 

2.       In a separate medium bowl, combine 1 cup of mozzarella cheese and the ricotta and parmesan cheeses.  (Refrigerate remaining cup of mozzarella cheese while lasagna cooks)

3.       Spoon ? of the sausage mixture into the bottom of a 6-quart crock pot.  Top with 5 noodles, broken into pieces to fit (they will overlap some).  Top with half the cheese mixture, followed by another ? of the sausage mixture. Top with five noodles.  Top with remaining cheese mixture, followed by another ? of the sausage mixture.  Top with remaining 5 noodles and the remaining sausage mixture. 

4.       Cover and cook on low for 4-6 hours or until noodles are tender.  (Can cook on high for 2 ? hours or until noodles are tender).

5.       Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese.  Cover and let stand for 10 minutes or until cheese is melted.

ENJOY! 

 

KBabe076

That sounds so yummy!

I have a recipe I found on pinterest that I haven't tried yet but looks awesome and super easy.

Ranch Cheddar Chicken

 Ingredients

?                         4 boneless skinless chicken breasts

?                         1/2 cup mayonnaise

?                         2 tablespoons dry ranch dressing seasoning

?                         1/4 cup grated cheddar cheese

?                         1/4 cup panko

?                         cooking spray

Instructions

1. Preheat the oven to 425 degrees.

2. Place the chicken in a large baking dish.

3. In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.

4. Sprinkle the panko on top and spray lightly with cooking spray.

5. Bake for 25 minutes or until chicken is cooked through.

 

cwill6212

That lasagna sounds awesome. Must put that on the "to-try" list...

tyleet87

All the dishes I have pinned on my pinterest sound delicious! Anyone have a pinterest? I'll follow if you follow me!

This recipe is for a side dish. I actually found it in a magazine years ago and ripped it out. I have made it about 3 or 4 times for holidays and it's always a hit!

Green Bean & Whole-grain Penne Salad

Ingredients

• 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
• 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta $
• 1/2 cup mayonnaise 
• About 1/3 lb. Roquefort cheese
• 2 tablespoons red wine vinegar 
• 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
• 5 crisply cooked thick slices bacon, crumbled $
• 1/2 teaspoon freshly ground black pepper
• Salt

Preparation

1. 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
3. 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
4. Note: Nutritional analysis is per 1-cup serving.

Note:

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

 

KBabe076

tyleet87:

All the dishes I have pinned on my pinterest sound delicious! Anyone have a pinterest? I'll follow if you follow me!

This recipe is for a side dish. I actually found it in a magazine years ago and ripped it out. I have made it about 3 or 4 times for holidays and it's always a hit!

Green Bean & Whole-grain Penne Salad

Ingredients

• 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
• 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta $
• 1/2 cup mayonnaise 
• About 1/3 lb. Roquefort cheese
• 2 tablespoons red wine vinegar 
• 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
• 5 crisply cooked thick slices bacon, crumbled $
• 1/2 teaspoon freshly ground black pepper
• Salt

Preparation

1. 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
3. 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
4. Note: Nutritional analysis is per 1-cup serving.

Note:

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

 

I just followed you! You'll prob find me in your feed if you want to follow me. :-) 

aneubaue

tyleet87:

All the dishes I have pinned on my pinterest sound delicious! Anyone have a pinterest? I'll follow if you follow me!

This recipe is for a side dish. I actually found it in a magazine years ago and ripped it out. I have made it about 3 or 4 times for holidays and it's always a hit!

Green Bean & Whole-grain Penne Salad

Ingredients

• 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths
• 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta $
• 1/2 cup mayonnaise 
• About 1/3 lb. Roquefort cheese
• 2 tablespoons red wine vinegar 
• 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives
• 5 crisply cooked thick slices bacon, crumbled $
• 1/2 teaspoon freshly ground black pepper
• Salt

Preparation

1. 1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. 2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.
3. 3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.
4. Note: Nutritional analysis is per 1-cup serving.

Note:

Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving. The dressing can be made ahead too; if it thickens, thin it with a little more vinegar or even milk.

 

 I just followed you on Pintrest!  I'm excited to look through some of your recipes and other posts...hopefully this afternoon will be a little slower and I can start looking at them! 

tyleet87

Cool! I'll be sure to follow you ladies when I get home from work. My work blocked pinterest. boo

 

kipnus

H and I have been making delicious soups this week from our stockpile of frozen veggies! We like to saute an onion and add it to veggie stock with a bunch of frozen broccoli, cauliflower, carrots, etc. and then we use our immersion blender to make it creamy. It tastes delicious and it's so easy! (H seasons it with salt, pepper, cumin, nutritional yeast, and soy sauce).