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Tag Archives: Cooking-Cerebral Palsy

Incredibly Cheesy Lasagna Rollups

Pioneer Woman Lasagna roll ups

The preparation was slightly messy, quick and easy. The lasagna rolls were very cheesy and delicious! Your whole family even your kids will love this dish!

Ingredients

20 lasagna noodles

1 Tbsp. salt

2 Tbsp. olive oil

1 medium onion, diced

1 C. finely chopped mushrooms (about 3 ounces)

1 green bell pepper, diced (about 1 C.)

3 cloves garlic, minced (about 1 1/2 Tbsps)

2 lbs. ground beef

1/2 tsp. Freshly ground pepper

1 28-oz. can diced tomatoes

1 6-oz. can tomato paste

1 30-oz. container whole-milk ricotta cheese (about 3 1/3 C.)

1 lb. mozzarella, grated (about 3 1/2 cups)

1 C. grated parmesan cheese

2-3 large eggs

Directions

1. Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

2. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute for four to five minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste and the veggie mixture. Let the mixture simmer over low heat, thirty minutes.

3. Make the cheese glue: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper. Stir to combine.

5. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread two to three tablespoons of the ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll.

6. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan. If you’re making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for twenty minutes, until hot and bubbly. Serve with a salad or some other vegetable. Enjoy!

Courtโ€™s Cooking Notes

FREEZE IT! Cover the pan tightly with heavy-duty foil and freeze up to 4 months. To bake, preheaet the oven to 350 degrees F. Bake the foil-covered pan 1 1/2 hours (if using loaf pans, place on a baking sheet before baking); remove the foil and bake 30 minutes more, until hot and bubbly.

Source The Pioneer Woman Cooks

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Garlic Green Beans

 

I believe that cutting out recipes from Penzeys magazines will quickly become fun and an addicting habit lol. I found this recipe and much more from their magazines. Oh well. You can NEVER have too many recipes. ๐Ÿ˜€

Moreover, this recipe would make a fantastic side dish for Thanksgiving or Christmas.

Garlic Green Beans

Ingredients

1 28-oz. pkg flat green beans (Italian cut)
12 oz. chicken broth
3 pieces bacon, cooked and crumbled or 2 slices deli ham
1/4 tsp. GRANULATED GARLIC POWDER

Directions

Combine all of the ingredients in a skillet. Cook over medium heat until heated through, about ten minutes.

Thank you so much for reading! ๐Ÿ™‚

Coming up next week

Cream Cheese & Chicken Taquitos

Crockpot Lemon Pork Chops
Side dish of the week: Roasted Parmesan Broccoli

Cowboy Lasagna

Source Penzeys

 

 

 

 

 

Cooking with Elvis, well sort of :D

A few nights ago in my post titled Homemade Ketchup, I predicted about how much fun preparing this dish would be and was 100% correct. I had a blast cooking this recipe. As I did with all recipes that I have fixed in the past ๐Ÿ™‚ Although, there was something unique about this one, and lol I’m not sure why, or what made it special. But, maybe it’s because I listened to the Elvis Presley Radio lol while I cooked this meal. It made cooking these marinated pork chops very relaxing and a lot of fun just as I foretold. Haha! ๐Ÿ˜€

Delicious pork chops in a tasty balsamic, honey and mustard sauce with a hint of strawberries that are so fast and easy to make and so delicious that you’ll be making them all the time!

Do you like to listen to music while you cook?

Balsamic Honey and Mustard Pork Chops

Ingredients

1 lb boneless pork chops (Rinsed and pat dry)
1/4 C. balsamic vinegar
1/4 C. honey
1/4 C. strawberry jam
2 Tbsp. Dijon mustard
1 Tbsp. Sriracha Hot Sauce (or replace it with 1/4 tsp. pepper)
1 Tbsp. Soy sauce (or tamari or omit for gluten-free)
Two garlic cloves, minced
1 Tbsp. Olive oil

Directions

1. Combine all of the ingredients in plastic and or a glass container. Stir together until mixed well. Then place the pork chops in the mixture. Seal and marinate the chops in the mixture for eight hours to overnight in the refrigerator.

2. Cook the oil in a large skillet over medium-high heat, add the chops and cook until lightly golden brown on one side, about three-five minutes, flip them. Add the marinade and cook until the pork chops are finished cooking, and the sauce has thickened, continue cooking for another additional three-five minutes. Remove from heat and drizzle the sauce on top of the chops. Serve immediately. Enjoy! ๐Ÿ™‚

Option: Substitute the strawberry jam with another jam like blackberry or apricot or omit it entirely.

Sourceย Closet Cooking

 

Apple Barbecue Pork Tenderloin

I recognize that I have already written two posts regarding pork tenderloin, and will be sharing with you, very soon a variety of ways you can prepare it. I cannot wait and am very excited! ๐Ÿ™‚ But, today I want to show you one that is cooked with applesauce. This recipe is the perfect bonus to your summer and or fall menu. I enjoy the easiness of using my Crock Pot and the incredible sweetness of fall apples (my favorite is the Granny Smith) combined with a tangy barbecue sauce, slowly cooked over a mild pork tenderloin.

With just a few ingredients that you usually have available, this is a great recipe to toss into your crockpot in the morning, and come home to at the end of your busy day.

Crockpot Apple Barbecue Pork Tenderloin

Ingredients

2 lb. pork tenderloin
1 C. chunky applesauce
1 C. barbecue sauce
2 Tbsp. onions minced

Instructions

Place the Pork Tenderloin into your crock pot. In a small mixing bowl combine, applesauce, barbecue sauce, and onions. Stir well. Empty half of the sauce over the pork tenderloin. Cover and cook for six-eight hours on low or three-four hours on high. Pour the remaining sauce into the crock pot and serve.

Source Homegrown and Healthy

Yellow Squash is the new Zucchini

I have been trying my very best to live a healthy lifestyle by eating more vegetables, and I am learning how to enjoy the ones I dislike the most lol. Like, for example, asparagus and spinach. I also have attempted to eat others that I’ve never tried before. Like, for instance, Zucchini and Yellow Squash. These veggies are my new favorites. ๐Ÿ˜€ The next ones I want to try are cauliflower, eggplant and Brussels sprouts.

So anyway back to the original subject lol.

These Garlic Parmesan Yellow Squash Chips are incredibly tasty, relatively easy, crisp-tender and healthy. Not to mention they are extremely addicting. Seriously they really are delicious, and if you don’t, believe me, my plate was full of them lol.

OH! Theyโ€™re also baked!! EEK!

ENJOY!

Garlic Parmesan Yellow Squash Chips

Ingredients

4 yellow squash or Zucchini
3 Tbsp. Olive oil 
1/8 tsp. salt
1/4 tsp. fresh ground pepper
1 C. Progresso Italian Style breadcrumbs
1 C. grated Parmesan cheese
1 tsp. dried oregano
1 tsp. garlic powder
cooking spray

Instructions

Preheat oven to 450.

1. Line a baking sheet with foil and set aside.
Slice squash small to medium, sliced into 1/4-inch to 1/2-inch rounds
In a large mixing dish, combine squash, olive oil, salt, and pepper; stir together until well combined. In another bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.

2. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Set the squash in a single layer on the previously prepared baking sheet. Lightly grease individual slice with cooking spray. This will assist with achieving a crunchier texture.

3. Bake for ten minutes; turn pan and continue to bake for eight to ten minutes, or until chips are golden brown.

Time-saving tip: For those of you who find slicing yellow squash time-consuming and or you are in a rush to go to work or school. Here is a suggestion to help yourself save time, slice the yellow squash the night before and or in the early morning on the day of when you plan on cooking this dish. Next, place the slices in two mason jars and stick them in the refrigerator.

 Source Diet Hood

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A twist on Meatloaf

Do you love Philly cheesesteak sandwiches? And or are you a fan of meatloaf? I admit I don’t like it that much, but I love and love Philly cheesesteak sandwiches. Yum yum! Even though they are totally unhealthy lol. ๐Ÿ˜€

However, I had this intense urge to cook tonight, and I chose to try a different twist on meatloaf (as I am trying my very best to expand my horizons on food lol), my inspiration was the Philly cheesesteak sandwich. This Philly Cheese Meatloaf recipe was excellent and super easy to prepare. And not to mention a huge favorite! ๐Ÿ™‚

Philly Cheese Meatloaf

Ingredients

1 medium onion, chopped
1 green or red bell pepper, chopped
1 Tbsp. Olive oil
1-2 lb. ground turkey or beef
1/2 C. bread crumbs
1 egg
1/4 tsp. salt
1/4 tsp. pepper or more to taste
1/2 tsp. garlic powder
3 Tbsp Worcestershire sauce
Six slices provolone or Colby Jack cheese

Instructions

Preheat the oven to 350ยฐF.

1. Line a baking sheet with foil and grease it with cooking spray. Set aside. Pour oil into a large skillet, add the onion and pepper and sautรฉ them in the oil until soft. Mix these veggies with the remaining ingredients except for the cheese in a large bowl.

2. Place half of this mixture into previously prepared baking dish and top with three of the slices of cheese. Repeat so you have two meat-cheese layers. Bake for forty-five minutes (the internal temperature of the meat should reach 165ยฐF). Allow the meatloaf to sit for five minutes before slicing and to serve.

Source Of the hearth

Baked Garlic Cheddar Chicken

I had a bit of a challenging time with this recipe. How was it difficult you might ask??? Well because I wasn’t paying attention and didn’t read the instructions thoroughly like I regularly do and ran into a few roadblocks. However, on the sunny side, everything turned out perfectly fine lol. ๐Ÿ™‚

This cheddar chicken is so tasty that when you bite into one, you’ll send your taste buds into a frenzy.

Baked Garlic Cheddar Chicken

Ingredients

1โ„2 C. butter
4 garlic cloves, minced
3โ„4 C. Progresso dry bread crumbs, plus more for the baking dish (Italian seasoned)
1โ„2 C. parmesan cheese, freshly grated
1 1โ„2 C. cheddar cheese, shredded
1โ„4 tsp. dried parsley
1โ„4 tsp. dried oregano
1โ„4 tsp. ground black pepper
1โ„8 tsp. salt
8 boneless, skinless chicken breast

Directions

Preheat oven to 350 degrees F.

1. Grease a 13 x 9-inch baking sheet and line it with foil.
And cover the bottom with a thin layer of bread crumbs.
Over low heat melt the butter in a small saucepan and cook garlic until tender, about 5 minutes. Remove from heat and pour the garlic butter into a shallow dish. Set aside. 

2. Rinse and pat dry chicken. Next place chicken on a clean surface and pound it until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. In another shallow dish, combine together bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt. Soak each chicken breast in garlic butter to coat, then press into the breadcrumb mixture.

3. Place coated chicken breasts in a prepared baking dish. Drizzle with any remaining butter and sprinkle with any remaining bread crumb mixture. Bake for thirty minutes or until chicken is no longer pink and juices run clear.

Source: Kitchme 

Crockpot Baked Potato soup

As some of you probably already know, I am a soup fanatic. One of my all-time favorites is Loaded Baked Potato Soup. I enjoy it so much that whenever my family and I go out to eat to one of our preferred restaurants Panera Bread, I order it regularly lol sometimes with a soup bread bowl. It’s so creamy and delicious!! However, I’m going to have to acknowledge that it doesn’t beat homemade.

This Crockpot Baked Potato Soup is savory, filling and relatively easy to prepare. My family and I enjoyed it!

Crockpot Loaded Baked Potato Soup

Ingredients

Six large potatoes

1 large onion

1 qt. of chicken broth

three garlic cloves

1/4 C. butter

1/4 tsp. salt

1/2 tsp. pepper or more to taste

1 C. Half-and-Half or 2% milk

1 C. shredded sharp cheddar cheese

Optional:

Bacon
Chives
Sour cream
Cheese
Crackers

Directions

1. Peel and cut all six potatoes into cubes. Next, dice onion, and garlic using a food processor and or a knife. Next, combine in your crockpot the potatoes, garlic, onion, salt, pepper, chicken broth, and butter. Stir well. Save the milk and cheese for later.

2. Cook on HIGH for four hours or on LOW for eight hours. (potatoes should be soft) About an hour before serving mash the potatoes until coarsely chopped and soup is slightly thickened. Next, stir in milk and cheese. Garnish with toppings.

Notes: I understand some of you might be dreading of doing the slow, and time-consuming process of peeling and cutting the potatoes into cubes. Either because your schedule might be jammed packed with stuff. If so, peel and cut the taters into cubes the night before and put them in an airtight container and place them in the fridge. And or for those of you who find it more challenging, please be patient with yourself. You can do it! ๐Ÿ™‚

Recipe adapted from The Crockin’ Girls Slow Cookin’ Companion