Spaghetti Sauce

I don't really have a recipe to give you guys but I can tell you what is in the sauce!

This particular spaghetti sauce has my home grown tomatoes from my garden that I had canned from the last 2 summers :)
Tomato Paste
Italian Sausage
Ground Beef
Oregano
Dried Onion Flakes
Garlic Powder
Onion Powder
Sugar
Fennel Seed
Salt & Pepper

I really just cooked the meat added the tomatoes and paste and then flavored it from there.

Lasagna Primavera

• 1/4 cup olive oil, plus more for foil
• 1/2 cup all-purpose flour
• 2 garlic cloves, minced
• 6 cups whole milk
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 package (10 ounces) frozen peas
• 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta (about 2 cups)
• 1 large egg
• 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
• 1 pound part-skim mozzarella, shredded
• 1 cup grated Parmesan

Directions

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

To Freeze: Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months. To Bake From Frozen: Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.

Serves 8

Change of plans...

I will be providing a delicious chicken taquito instead of the beef. Just wanted to let you know of the change. :)

Breakfast Casserole (I love Breakfast for dinner)

Ingredients:

Desired amount (or listed amount) of the following:

bacon (about 1 lb)
onion (about 2 chopped)
1 Tablespoon butter
4 cups frozen hash browns (thawed)
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cups milk
1 pinch dried parsley
1 cup shredded cheddar cheese.

Directions:

Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Add the onion to the skillet; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Grease a 9x13-inch casserole dish with the tablespoon of butter. Place potatoes in bottom of prepared dish. Sprinkle with salt, garlic salt, and pepper. Top with crumbled bacon, then add the onions.
In a mixing bowl, beat the eggs with the milk and parsley. Pour the beaten eggs over the casserole and top with grated cheese. Cover and refrigerate overnight. (Or freeze for whenever you like down the road)

Preheat oven to 400 degrees F.
Bake in preheated oven for 1 hour or until set.

Beef Taquitos

4-5 cups cooked chopped roast beef

1 can black beans, drained and rinsed

1 can corn, drained

2 cups shredded cheddar cheese, or mexican blend

1 1/2 cups salsa

30 flour tortillas

oil for frying

Slow cook roast 6-8 hours until it shreds and then chop finely. In a large bowl, mix beef, beans, corn, cheese and salsa. In a frying pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get it out so it doesn't tear.) Set aside on paper towels. (Do only about 10 at a time, fill, roll, and repeat.) Fill each tortilla with about 1/4 cup of the mixture, more or less if you want them thicker or thinner. Roll tightly and place seam side down on a cookie sheet. Bake 400 degrees for 10-15 minutes until heated through. If freezing, place filled cookie sheet in freezer until taquitos are firm. Then you can place several in gallon size freezer bags and pull them out individually as you need them. Bake from frozen 400 degrees for 20 minutes!!!

Chicken Parmesan Tenders

Chicken Parmesan Tenders

1/3 c Italian seasoned dry bread crumbs

2 T parmesan cheese

½ t garlic powder

1 egg, beaten

1 lb boneless skinless chicken breasts

1 can tomato sauce

¾ c shredded mozzarella cheese

To freeze: Combine bread crumbs, parmesan cheese and garlic powder in shallow bowl. Slice chicken breasts into 3 long strips (tenders). Dip tenders into egg and then coat with mixture. Bake at 375 for 10 minutes. Turn chicken over. Bake 10- 12 minutes or until cooked through. Cool and freeze solid on baking pan. Once frozen, place in zipper freezer bag.

To serve: thaw. Reheat chicken in 375 oven. Spoon tomato sauce over chicken,

sprinkle with cheese and bake 3 minutes until cheese is melted.

Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.