Italian Sausage Lasagna

This is a great recipe to make ahead.  Cover the unbaked lasagna with aluminum foil and refrigerate no longer than 24 hours or freeze no longer than two months.  Bake covered, 45 minutes; uncover and bake refrigerated lasagna 15 to 20 minutes longer or frozen lasagna 35 to 45 minutes longer until hot and bubbly.

If you like your lasagna a little spicier, use hot Italian sausage.

INGREDIENTS:

1	POUND BULK ITALIAN SAUSAGE
1	MEDIUM ONION, CHOPPED (1/2 CUP)
1	CLOVE GARLIC, MINCED
3	TABLESPOONS CHOPPED FRESH PARSLEY
1	TABLESPOON CHOPPED FRESH OR 1 TEASPOON DRIED BASIL
1	TEASPOON SUGAR
1	CAN DICED TOMATOES (15 OUNCES)
12	NO BOIL LASAGNA NOODLES
1	CONTAINER (15 OUNCES) RICOTTA CHEESE
½	CUP GRATED PARMESAN CHEESE
1	TABLESPOON CHOPPED FRESH OR 1 ½ TEASPOONS DRIED OREGANO
2	CUPS SHREDDED MOZZARELLA CHEESE (8 OUNCES)

Cook sausage, onion, and garlic in a 10-inch skillet over medium heat, stirring occasionally until no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce, breaking up tomatoes.  Heat to boiling, stirring occasionally; reduce heat to low.  Simmer, uncovered about 45 minutes or until slightly thickened.

Heat oven to 350°.

Mix ricotta cheese, ¼ cup Parmesan cheese, remaining 1 tablespoon parsley, and the oregano.

Spread 1 cup of the sauce mixture in an ungreased rectangular baking dish, 13 x 9 x 2 inches.  Top with 4 noodles.  Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture.  Sprinkle with remaining mozzarella cheese and ¼ cup Parmesan cheese.

Cover and bake 30 minutes.  Uncover and bake about 15 minutes longer or until hot and bubbly.  Let stand 15 minutes before serving.

Makes 8 servings

Cafe Rio Pork

Cafe Rio Pork

5-6 lbs. pork

1 16 oz. bottle of salsa

1 can of Coke

2 cups brown sugar

1\2 bottle of La Victoria Red Sauce

Cilantro, optional. (I forgot to add it to yours!)

Directions:

Place pork in crock pot. Cool on low for about 6 hours. (Should be tender enough to shred with a fork) Pour off liquid. Shred pork. Mix other ingredients together and stir into the shredded pork. Cook an additional 1-3 hours on low. (I cooked ours for a total of 10 hours)

You can serve this on a tortilla as a burrito or taco. Or you could put this together like a salad at Cafe Rio. You could also just serve with rice.

Here are some other "CAFE RIO INSPIRED" recipes I came across that you could try.

LIME-CILANTRO RICE

2 c. long grain rice

1 bunch cilantro

juice of 2 limes

4 cloves of garlic

Directions:

Chop garlic and cilantro. Heat 2 T. oil in skillet. Add rice and all chopped ingredients. Saute 3-5 minutes, stirring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to rice cooker and cook according to cookers directions.

CREAMY TOMATILLA RANCH

1 packet Hidden Valley Ranch Buttermilk dressing

1 c. buttermilk

1 c. mayonnaise

3 tomatillas, chopped. (they apparently look like green tomatoes with husks...?)

2 cloves of garlic, chopped

1 c. fresh cilantro

1\2 tsp. cayenne pepper, optional

Blend all ingredients together in a blender. Refrigerate. Will last for 2 weeks in refrigerator.

Chicken Lickin'

A great side for this recipe is a baked potato (or mashed, but baked is less work) Use the left over sauce as your gravy!!! SOOOO good! You can also throw in a salad or something for color.


Traditional Chicken Lickin' recipe (This is slightly different than the variation I prepared for you all. I listed the differences at the bottom.)

Place 4 pieces chicken breast in a pan. (or however many you would like)
Place a thick slice of swiss cheese on each piece of chicken.
Place a thick slice of ham on each piece of chicken/cheese.

Mix the sauce in a seperate mixing dish.
Use 1-2 cans of cream of chicken soup
1 smaller size tub of sour cream. (You can use more or less depending on how much gravy you want.

Pour over the chicken

Bake at 350 degrees for about an hour

The awesome thing about this recipe is you can add/subtract/change anything. I have used veggies, bacon, all sorts of variations. The meals that I gave you all are a little differant than the above as well.

I diced the chicken, ham, and cheese rather than using full size pieces
I used American Cheese instead of Swiss. (This was an experiment and I really like the Swiss cheese better. Sorry 'bout that, but I encourage you to make it again and change the cheese.)
Also, I think I like the full size ham on top of the chicken a little better because you can cut it with your fork and knife and I just like the combo of the chicken and ham together. But mix it up. I am interested to see the different variations you all come up with!!

Chicken Taco Casserole

Ingredients:
2 cups organic brown or jasmine cooked rice
2 cups cooked chicken, shredded (I used organic from a local farm)
1 (14 1/2 ounce) can organic tomato sauce
1 (1 1/4 ounce) taco seasoning (I made my own)
1 (15-30 ounce) can organic refried beans
1 cup organic cheese, grated (reserve in it’s own baggie)
1 cup tomato, chopped (optional)
1 cup guacamole (optional)
1/2 cup sour cream (optional)
5 cups tortilla chips (optional)

Directions:
1. Mix taco seasoning and tomato sauce.
2. Add shredded chicken and coat it well with tomato mixture.
3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4. Top with chicken mixture.
5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
6. Freeze in the disposable pan or pop out and put in freezer bag.
7. Place casserole back in the 9 X 13 X 2 pan.
8. After thawing top with grated cheese.
9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
enjoy!

Chicken Tetrazzini

¾ pound spaghetti
3-5 chicken breasts (about 4 cups cooked and salted)
½ onion, diced
½ clove garlic or garlic salt
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cups milk
1 Tblsp butter
1 Tblsp worcestershire sauce
1 Tblsp parsley, chopped
pepper, paprika and salt to taste
¾ cup grated cheese

Cook spaghetti, rinse, put in shallow buttered baking dish. Cook onion and garlic in butter slowly, add soups, steak sauce, milk and ½ of the grated cheese. Cook slowly until smooth. Add cooked, diced chicken, parsley, pepper, paprika and salt. Mix well. Pour over spaghetti. Sprinkle cheese and paprika on top. Cook at 350 degrees for 30 minutes.

Easy Cheesy Chicken

Easy Cheesy Chicken

6 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
dash of paprika

(this recipe makes a 9x13 pan, so I halved it, so this made 2 freezer meals)

Place chicken breast in greased 8x8 pan. Mix all other ingredients and pour over chicken. Bake uncovered at 350 degrees for about 45 minutes. Serve over rice or egg noodles.