Yummylicious Lasagna

Need a quick and easy meal sure to please everyone? Lasagna is a sure crowd pleaser and it fairly easy to make.  Here's a recipe for one I made the other night.

Lasagna Ingredients
1 1/2 pound lean ground beef
1/4 teaspoon salt
1 medium yellow onion, diced
2 cloves of garilc, minced
1/2 lb fresh mushrooms, sliced or a small can of mushrooms
1 (26 to 30-ounce) jar prepared spaghetti sauce
1/4 teaspoon ground red pepper
1/2 teaspoon Italian Seasoning
1 (15-ounce) carton part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1/4 cup freshly grated Parmesan cheese
10 no cook-style lasagna noodles
1 1/2 cups shredded italian cheese blend

Heat oven to 375°F (190°C). In large nonstick skillet, brown ground beef, onion and garlic over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings. Season beef with italian seasonings; stir in 1/2 of the spaghetti sauce, mushrooms and red pepper; set aside.

Meanwhile in medium bowl, combine ricotta cheese, spinach and Parmesan cheese.

Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish.

Spread the beef mix over the noodles, holding out 1 cup. 

Layer the top of the beef with another set of lasagna noodles. Then spread the entire ricotta cheese mixture over noodles.

Layer another set of lasagna noodles then top it with the prepared sauce. Pour the remaining beef mix on top of the sauce. 

Bake in 375°F (190°C) oven 45 minutes or until noodles are tender. Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3x3-inch) squares.

 I served it with a Cesar salad and garlic bread

Bacon Wrapped Shrimp and Scallop Kabobs with Couscous

This is a quick and easy recipe for the grill. As the weather gets nicer, it's time to break out the barbeques and cook outside. I love warm nights, sitting outside with my hubby and enjoying the fresh air.

These kabobs are easy and yummy!!! It takes just a few ingredients but yields great results.


Ingredients
6-8 Sea Scallops, rinsed
14 Large Shrimp, peeled, deveined and rinsed
8 strips of bacon, partially cooked
1 Sweet Red Pepper, cut into square pieces about 1" or so
1/2 Red Onion, cut into square pieces about 1" or so
10 button Mushrooms, stems cut off
1 Box of Plain Couscous
Garlic
Olive Oil

Once you gather all the ingredients, just skewer them up. I use the wooden skewers and to prevent them from burning, I soak them for about an hour in water. They also don't splinter as some skewers do. My skewers are bout 12 inches long, but some of the metal ones can be twice the length.

I wrap each shrimp and each scallop with a half strip of bacon, overlapping slightly, and pierce the edges. The bacon will surround the scallops and shrimp and hold in moisture while giving it amazing flavor. I alternate fish, veggies and use the mushrooms for my end caps.

Grill over medium heat until shirimp are pink and scallops firm. Serve with plain or flavored couscous.

Lemon Pork Piccata Recipe

Thisis a fairly easy weeknight recipe that's tasty and sure to please. I plugged the information into my Cookin' Recipe Organizer and this meal is not too horrible health wise. With the whole wheat pasta on the side, it's just over 500 calories. 

Ingredients

4 pork chops pounded flat
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

 Directions
1.Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.

2.Season the pork pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the pork pieces until golden brown on both sides, about 3-5 minutes per side depending on thickness. Work in batches and do not crowd skillet, adding oil as needed . Place the pork pieces onto the warmed platter in the oven. When finished with all the pork, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.

3.Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes.

4. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley.

5.Add the pork back into the skillet and simmer about 5 minutes to blend flavors. Serve immediately. .

Corn bread topped Hamburger Casserole

Here's a great recipe for leftovers. I had some spanish rice and black beans left over from a previous meal but it was not enough for 2 full servings for my husband and I. So, whats better then mixing it into a casserole? 

 

Ingredients
1 pound ground beef 

1 cups spanish rice

1/2 pound sliced mushrooms 

2 slices chopped cooked bacon 

2 tablespoons taco seasoning mix

1/2 red onion, chopped

1 can diced tomatoes

1/2 red pepper, chopped

1/2 can black beans drained 

1/2 cups water 

1 package corn bread and muffin mix 

1/2 can of corn

4 jalapeno rings, chopped

1 tablespoon chopped garlic

Brown onions and garlic. 

Add hamburger and brown 3-5 minutes. Add can of tomatoes, salt and pepper to taste. Add taco seasoning with 1/2 cup water. Add 1 can black beans, bacon, red pepper and mushrooms. 

Bring to boil. Pour in casserole dish.

Mix 1 package cornbread mix as package calls for. Mix in the corn and jalapenos and spread evenly on top of casserole mixture. 

Place in 400 degree oven and bake for 20-30 minutes (ovens vary).

Slice into 6 "pie" pieces and serve it with salad and my corn and black bean salsa on top. I love how the the pie has nice layers and the colors offset. And it's so very good!!