Rich & Creamy Seafood Lasagna

EASY SEAFOOD LASAGNA

Ingredients

1 lb lasagna noodles

4 Tbsp. butter

1/4 C. flour

4 C. milk

1 C. grated Parmesan cheese (divided)

1 Tbsp. salt

1/4 Tbsp. ground white pepper

15 oz ricotta cheese

1 egg

2 tsp. minced garlic

2 1/2 C. grated mozzarella cheese (divided)

1/2 C. chopped parsley

1 lb cooked shrimp (chopped if large)

1 lb crabmeat

DIRECTIONS:

1. Cook pasta according to package directions, drain and separate.

2. In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add parmesan cheese, salt and pepper.

3. In a bowl combine ricotta cheese, egg, garlic, two cups mozzarella, and parsley. Stir to combine. Mix shrimp and crab in a bowl.

5. In a greased 9 x 13 inch pan, layer 1 cup of the cheese butter sauce in the pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.

5. Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 10-15 minutes to set.

Source Yummly

Cattle Drive Casserole

Cattle Drive Casserole

INGREDIENTS

2 Tbsp. Olive Oil

1 1/2 lbs ground beef

1 (10 oz.) can fire-roasted diced tomatoes with green chiles

1 (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning

2 1/2 C. biscuit mix

1 3/4 C. sharp cheddar cheese, shredded, divided

1 red bell pepper, diced

1/2 yellow onion, diced

1 C. water

1/2 C. sour cream

1/2 C. mayonnaise

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. pepper

Directions

1. Preheat oven to 350º F and lightly grease a 9×13-inch pan with non-stick spray.

2. Heat the oil and place the ground beef, onion, and red bell pepper in a large pan or skillet over medium-high heat and cook until meat is browned and veggies are softened. Drain off grease and set aside. Stir in taco seasoning packet and salt and pepper, as needed.

3. In a medium bowl, whisk together sour cream, mayonnaise, 1 cup cheddar cheese, green chiles and garlic powder. In a separate bowl, combine biscuit mix with 1 cup water (adding a little more water as needed) and mix together until a soft dough forms.

4. Press dough into the bottom of greased baking dish, then place in oven and bake for five-seven minutes, or until lightly golden. Remove baking dish from oven and spread beef mixture over biscuit layer, then top with layer of diced tomatoes.

5. Top everything off by spreading sour cream mixture over tomatoes, then cover with remaining cheddar cheese.

6. Return baking dish to oven and cook for thirty minutes, or until warmed through. Remove from oven, serve and enjoy.

Source 12 Tomatoes

Sauteed Green Beans with Garlicky butter

Sauteed Green Beans

Ingredients

1 lb fresh green beans (washed, ends trimmed)

1/4 C. water

2 Tbsp. unsalted butter (see *)


4 cloves garlic (minced)

1/2 tsp. flaky sea salt (see **)

Directions

1. Add green beans and water to a 12-inch pan and cover with a lid. Bring to a simmer, reduce heat and keep at a simmer for three minutes. Remove the lid. If all water has evaporated, add butter and garlic right away. If there is still liquid in the pan, simmer uncovered for 1 minute to evaporate it off.

2. Make a space in the middle of the green beans. Add the butter and garlic and allow garlic to cook in the butter for at least 1 minute, or until starting to turn golden. Toss beans in garlic and butter. Sprinkle with flaky sea salt.

Source Sweet Peas and Saffron

Sweet and savory Brussels sprouts

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1.5 lbs fresh or frozen Brussels sprouts see note

3 Tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

2 Tbsp balsamic vinegar

2 tsp honey

Directions

1. Preheat oven to 425 degrees F. Line a large baking sheet with foil or parchment paper. Trim ends from each Brussels sprout. If needed, peel off the wilted outer leaves and discard. Cut each in half.

3. Arrange the Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Spread vegetables into a single layer, making sure there is no overlap.

4. Roast Brussels sprouts for eighteen -twenty minutes or until you see browned caramelized edges. Remove from oven.

5. In a small mixing bowl, whisk together honey and balsamic vinegar. Pour mixture over roasted veggies. Toss to coat evenly. Serve right away.

Source Crunchy Creamy Sweet

Quick and easy Maple Barbecue Pork Chops

Crockpot Maple Barbecue Pork Chops

Ingredients

1.5 pounds Boneless Center Cut Pork Loin Chops {approx. 4 chops}

14.5 oz. can Swanson Chicken Broth

18 oz Sweet Baby Ray’s Maple Barbecue Sauce {1 bottle}

1/4 cup packed Brown Sugar

Instructions

1. Pour can of Chicken Broth into bottom of Crock Pot. Place Pork Chops in Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain and discard juices from Crock Pot.

2. In a medium bowl, combine BBQ Sauce and Brown Sugar, and stir until well combined. Pour sauce mixture over Pork Chops, and cook on LOW for 30 more minutes, or until done. Enjoy!

Source The Frugal Girls

World’s Greatest Barbecue Sandwiches

This is going to be the easiest BBQ chicken you have ever made. I’m not kidding! Nothing beats the flavor. This is The greatest Crockpot BBQ Chicken recipe ever!

The Best Crockpot BBQ Chicken

Ingredients

2 lbs boneless skinless chicken breasts

1 C. BBQ sauce

1/4 C. Italian dressing

1/4 C. brown sugar

1 Tbsp. Worcestershire sauce

1/4 tsp. salt

Directions

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined. Pour over chicken, cover and cook on high for three-four hours or low for six-eight hours

3. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

4. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Family Fresh Meals

The most fabulous Beef Ramen Noodles

This is a Healthy ramen noodles recipe made with beef and vegetables instead of the supplied instant noodle packet.

Healthy Beef Ramen Noodles

Ingredients

1 Tbsp. vegetable oil

1 large onion chopped

1 red bell pepper chopped

1/2 head broccoli cut into florets

1 lb. Extra lean ground beef

6 oz ramen noodles (2 packets with seasoning packets discarded)

Salt and pepper

Sauce

1/4 c. soy sauce

1 Tbsp. brown sugar

1 Tbsp. apple cider vinegar

2 tsp. sriracha sauce

1 clove garlic minced

1 scallion (chopped)

Directions

1. In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, approximately five minutes. Remove from the pan.

2. Add ground beef, season with salt and pepper, and cook until no longer pink. Drain fat and return vegetables back to the skillet

3. Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.

4. In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.

5. Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with green onions and serve.

Source What’s in the pan

Oven-Baked Split Chicken Breasts

Simple Oven Baked Split Chicken Breasts are a healthy choice for any dinner! These flavorful bone-in baked chicken breasts turn out beautifully with a crispy seasoned skin while retaining their juices for perfect, tender, moist chicken meat!

Oven-Baked Split Chicken Breasts (Bone-In)

Ingredients

2.5-3 lbs bone-in skin on split chicken breasts (brands will vary, but this will typically be 2-4 chicken breasts)

1 Tbsp. olive oil (extra virgin)

1/2 tsp. salt

1/4 tsp. ground pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

Directions

1. Preheat your oven to 400 degrees F (205 degrees C) Line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).

2. Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.

3. Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.

4. ”For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it’s already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for three-four minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6.

5. Bake for forty – forty-five minutes or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.

6. Remove the baked chicken from the oven and allow it to sit for three-five minutes before being served.

Source Bake it with Love

ULTIMATE TUNA MELT

This Tuna Melt is the best sandwich with a flavorful tuna fish mixture, slices of cheddar cheese, freshly sliced tomatoes all melted together in a skillet on a thick, crispy golden bread. It will melt in your mouth!

Tuna Melt

Ingredients


4 cans 4-ounce tuna fish, drained


1/4 cup mayonnaise

1/4 cup celery finely chopped


1/4 C. red onion finely chopped


1 Tbsp. dijon mustard

2 Tbsp. parsley chopped

salt and pepper

8 slices bread

16 slices cheddar cheese more if you want a layer on the bottom

2-3 medium tomatoes, sliced

1/4 C. butter softened

Directions


1. In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.

2. Next, butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method


1. Preheat a skillet to medium heat. Add the sandwich on the skillet and heat for about two – three minutes until cheese starts to melt and it is golden brown. Flip to the other side and cook until the cheese is fully melted and sandwich is golden brown.

Broiler Method


1. Preheat a broiler. Spread the bread butter side up and toast for a couple of minutes. Top with cheese, tuna mixture and Broil for two-three miutes until cheese is melted.

Source The Recipe Critic

John Wayne Casserole

Ingredients


2 lbs ground beef or chicken browned and and drained


1 oz packet taco seasoning

16 oz can large biscuits


8 oz cheddar cheese shredded and divided

1/2 C. sour cream

1/2 C. mayonnaise


1 medium red bell pepper halved and sliced

1 medium onion halved and sliced


2 medium tomatoes sliced

4 ounces canned sliced Jalapeno peppers

Directions

1. Preheat your oven to 350 F. Next, grease a 13×9 glass baking dish with cooking spray. Place the biscuits in the previously prepared pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan.

2. Bake the biscuits in the preheated oven for fifteen-twenty five minutes; checking every few minutes after fifteen, the dough should be very light brown where the edges are just starting to get color. Remove from the oven and set aside, leave oven on.

3. While biscuits are baking, combine the browned ground beef with the taco seasoning and water and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.

4. In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside. Saute the remaining onions and bell peppers on the taco meat pan until slightly tender.

5. On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for thirty-forty minutes or until edges of dough are lightly browned and cheese is melted.

Source Amanda Cookin

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