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[moreluck]

Spinach Lasagna

2 teaspoons olive oil
16 ounces Italian turkey sausage
1 onion, diced
3 garlic cloves
1/2 cup fresh Italian parsley, chopped
15 ounces low-fat ricotta cheese
2 large eggs
16 ounces shredded mozzarella cheese
8 ounces graded parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces fresh spinach
2 (15 ounce) cans spaghetti sauce
16 sheets no-boil lasagna noodles

1. Heat oven to 375
2. Remove casings from sausage; break apart and brown in olive oil.
3. Dice onion and add to sausage.
4. Mince garlic and add to sausage mixture cook till sausage is browned. Add chopped parsley and remove from heat.
5. Mix in large bowl eggs, ricotta, half of parmesan cheese and half of mozzarella cheese mix well add salt and pepper.
6. In a 9 x 13 baking dish pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
7. Pour 1 cup spaghetti sauce and place 4 lasagna sheets on top, Spread 1/3 of cheese mixture.
8. Pour 1 cup spaghetti sauce. Place 4 lasagna sheets on top, Spread 1/3 of cheese mixture add 1/2 of sausage mixture and 1/2 of spinach, sprinkle a layer of shredded mozzarella cheese.
9. Place 4 lasagna sheets on top, Pour 1 cup spaghetti sauce over top, sprinkle a layer of shredded mozzarella cheese and remaining Graded parmesan cheese.
10. Cover with foil tent keep off the cheese, place baking dish on a cookie sheet in case the lasagna boils over and bake for 60 minute.
11. Remove foil and bake for 5 min remove from oven and let cool for 15 min before slicing.

 

[moreluck]

Texas Ranch Stew

1 cup small shell pasta
1 lb lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
3 (5 1/2 ounce) cans V8 vegetable juice
1 (15 ounce) can baked beans, undrained
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
1/2 cup frozen corn, thawed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

1. Cook pasta according to package directions.
2. Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
3. Stir in remaining ingredients.
4. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
5. Stir drained pasta into stew.

 

[moreluck]

Chicken Ala Maria

4 boneless chicken breasts
2 eggs
1 cup milk
16 ounces Italian seasoned breadcrumbs
2 cups cheddar cheese
1 cup mozzarella cheese
1 cup chicken broth

1. The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
2. Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
3. Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
4. Repeat. End with cheese on top.
5. Just before baking add 1 cup chicken broth over chicken.
6. Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
7. Serve with rice, tossed salad and garlic bread.
8. Can be frozen. Serves 6.

 

[moreluck]

Frank's 1-2-3 Swiss Steak

1 1/2 lbs boneless beef round steak, cut in serving pieces
1 (1/2 oz.) package onion soup mix
2 ( 14 1/2 oz.) cans diced tomatoes

Arrange steak in a slow cooker, sprinkle with onion soup mix. Pour
diced tomatoes over top. Cover and cook on high for 4 hours.

Serve over rice or noodles.

 

[moreluck]

Aussie Chicken

copycat version of Outback's "Alice Springs Chicken
4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded colby-monterey jack cheese
2 tablespoons chopped fresh parsley

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees friend (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.
5. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
6. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
7. Garnish with parsley and serve with the reserved honey mustard sauce.

 

[moreluck]

Christmas Garlic Prime Rib

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black
pepper
2 teaspoons dried thyme
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.2.Preheat the oven to 500 degrees friend (260 degrees C).3.Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees friend (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees friend (53 degrees C) for medium rare.4.Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

 

[moreluck]

Penne with Bacon, Spinach & Mushrooms

1 box (16oz.) penne pasta
10 slices bacon
1 med. onion, halved and sliced thin
1 pkg. (8oz.) sliced mushrooms
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1 pkg (12oz.) fresh baby spinach
grated parmesan cheese

Cook pasta a package directs. Meanwhile, cook bacon in large deep non stick skillet over med. heat until browned. Remove bacon to paper towels to drain. Remove all but 2 Tbls. fat from skillet. Add onion and mushrooms and saute for 5 mins until onion is golden. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Add spinach; cover and cook, stirring occasionally 2 mins. until wilted.
Drain pasta, reserving 1 cup pasta water. Add pasta to skillet with some of the reserved water; toss Add more water if needed. Crumble bacon on top of pasta and serve with parmesan cheese.

 

[moreluck]

Teriyaki Pork

2 pork tenderloins
1 cup Teriyaki glaze or another marinade of your choice
½ cup chopped red onions
1 cup orange juice
2 tbs orange zest
2 tbs rosemary
3 tbs olive oil
1 tsp. garlic salt
Salt and pepper to taste


Cut tenderloins into 1 inch medallions and marinate in teriyaki sauce, garlic salt and rosemary for at least 15 minutes. Heat large skillet with enough olive oil to coat bottom of pan. Add tenderloins sear tenderloins for 3 minutes on one side, then turn and sear other side for 2 minutes. Remove. Add chopped onion, juice, zest and remaining marinade and cook until fragrant. Return medallions and simmer until cooked through. Serve over rice or couscous and drizzle remaining sauce over the top. Enjoy!

 

[moreluck]

Orange Chicken Oregano

2-3 lbs chicken, in pieces
1 1/2 teaspoons salt
1/2 cup flour
1/8 teaspoon black pepper
1/4 cup shortening
1 (6 ounce) frozen orange juice concentrate
6 ounces water
2 tablespoons brown sugar
1/2 teaspoon oregano
1/2 teaspoon nutmeg

1. Sprinkle chicken pieces with 1 t. salt.
2. In large ziploc bag combine flour, remaining 1/2 t. salt and pepper. Coat chicken pieces with the flour mixture.
3. In large frying pan, brown chicken in shortening.
4. While chicken browns, combine remaining ingredients in small bowl.
5. Remove any excess fat from fry pan and pour orange mixture over chicken. Cover and simmer on medium-low heat for 30 minutes, turning 2-3 times, until chicken is tender and cooked through.

 

[moreluck]

Sweet & Tangy Meatballs


1 Tbls. olive oil
1 small red onion cut into chunks
1 small red bell pepper cut into chunks
1 jar (1 lb. 10 oz.) Ragu Pasta sauce (traditional)
1 can (8oz.) pineapple chunks in natural juice, drained (reserve 1Tbls of juice)
1 jar (12 oz.) grape jelly
1 pkg (20 oz.) frozen, fully cooked, cocktail size meatballs (thawed)

In a 12" skillet, heat olive oil and cook onion & red pepper, stirring occasionally...4 mins or
until crisp/tender. Remove and set aside.
In the same skillet, stir in meatballs,pasta sauce, reserved pineapple juice and jelly. Bring to a boil over med-high heat. Reduce heat and simmer 10 mins. or until meatballs are done and sauce is thickened. Return veggies to the skillet. Stir in the pineapple and heat through. Can serve over hot cooked rice.

 

[moreluck]

Brie and Sausage Brunch Bake

8 ounces brie cheese, rind removed, cubed
1 lb bulk Italian sausages
1/2 cup chopped onions
6 slices firm textured white bread, cubed
1/2 cup chopped roasted red peppers
2 tablespoons minced fresh basil
1 cup freshly grated parmesan cheese
8 large eggs
2 cups whipping cream
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 1/2 cups shredded mozzarella cheese
1/3 cup sliced green onions

1. In a large skillet over medium-high heat, cook sausage, stirring until it crumbles, about 5 minutes.
2. Add onions and cook 5 minutes more or until sausages is no longer pink and onions are soft; drain well. Set aside.
3. Place bread cubes evenly in bottom of a lightly greased 9x13 inch baking dish.
4. Layer sausage, red pepper, basil, brie and Parmesan cheese.
5. Whisk together the eggs, cream, mustard, salt and pepper. Pour evenly over the cheese.
6. Cover and chill overnight.
7. Preheat oven to 350 degrees.
8. Bake uncovered for 45 minutes. Remove from oven and sprinkle with mozzarella cheese.
9. Return to oven for 10-12 minutes or until cheese is melted and casserole is set.
10. Remove from oven and let sit for 10 minutes. Sprinkle with green onions and cut into squares.

 

[moreluck]

Olive Garden Pasta With Broccoli

Ingredients:
1 pound pasta shells, cooked
1/4 cup olive oil
12 ounces broccoli florets, steamed
2 teaspoons minced garlic
1/4 cup green onions, sliced thin
1 cup fresh mushrooms, sliced
2 teaspoons fresh parsley, chopped
Parmesan cheese, grated
***Sauce***
1/4 cup flour
1/4 cup butter or margarine
1 quart milk
2 teaspoons chicken bouillon cubes, mashed



Directions:
For the sauce: Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm.

Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve.

Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan.

 

[moreluck]

Mexican Lasagna

Ingredients:
2 pounds ground beef
1 1/2 teaspoon ground cumin
1 tablespoon chili powder
1 can (16 oz. size) chopped tomatoes
2 cups small curd cottage cheese
1 egg
2 cups shredded lettuce
10 corn tortillas
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
1/2 teaspoon black pepper
1/2 cup grated cheddar cheese
1/2 cup chopped tomatoes
1/4 cup sliced black olives
3 chopped green onions



Directions:
Brown the ground beef and drain. Add cumin, chili powder, garlic powder, red pepper, pepper and tomatoes. Heat through. Cover bottom and sides of a 9x13 baking dish with tortillas. Pour beef mixture over tortillas. Place a layer of tortillas over beef mixture.

Combine cottage cheese, cheddar and egg. Pour over tortillas. Bake at 350 for 30 minutes. Remove from oven and sprinkle with lettuce, tomatoes, green onion, and olives in diagonal rows on top.

 

[moreluck]

Southwestern Chicken Foil Packets

4 sheets aluminum foil, wrap (12X18)
4 boneless skinless chicken breasts
1 cup chunky salsa
1 cup black beans or dark red kidney beans
1 cup frozen sweetcorn

1. Preheat oven to 450 degrees.
2. Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.
3. Seal each pack by bringing up sides and folding the top edge over twice. Seal the edges in the same way, leaving enough room for heat to circulate inside.
4. Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully.

 

[moreluck]

Bisquick Oven Baked Chicken

1 Tbls. butter
2/3 cup original Bisquick Mix
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
3 - 3 1/2 lbs. cut up chicken

Heat oven to 425*. Melt butter in a 13x9 baking dish. Stir together Bisquick , paprika, salt and pepper; coat chicken. Place skin side down in dish (dish & butter should be hot)

Bake 35 mins; turn chicken and bake about 15 mins. longer or 'til juice runs clear from the thickest pieces.

 

[moreluck]

Hamburger Goulash

Ingredients
[SIZE=-1]1 pound ground beef browned[/SIZE]
[SIZE=-1]1 can crushed tomatoes large can[/SIZE]
[SIZE=-1]2 large onions sliced or chopped[/SIZE]
[SIZE=-1]1 teaspoon Lawry's garlic salt to taste[/SIZE]
[SIZE=-1]1/2 teaspoon red pepper flakes from dried hot peppers[/SIZE]
[SIZE=-1]1/4 teaspoon pepper to taste[/SIZE]
[SIZE=-1]1 bag elbow macaroni small or large size, cook[/SIZE]
[SIZE=-1]1 teaspoon chili powder to taste[/SIZE]

InstructionsSaute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.

Meanwhile, in another pan cook macaroni in boiling, salted water until
tender. (approximately 5 minutes for the smaller sized macaroni). Set aside until almost ready to serve.

When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.

Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles
too soon, they may over cook and get mushy.

 

[moreluck]

Clara's Short Ribs

This came from the Dallas Morning News earlier in the year.

3 lbs beef short ribs
14 ounces chili sauce
12 ounces Coca-Cola
4 tablespoons worcestershire sauce
1 teaspoon black pepper
1 teaspoon celery salt
2 tablespoons hot sauce

1. Cook short ribs in boiling water about 5 minutes to remove excess fat. Drain and place in a baking dish.
2. Mix remaining ingredients to create baking sauce.
3. Preheat oven to 325 degrees. Pour sauce over meat and cover. Basting often, bake for about 2 hours or until meat is falling off the bones.

 

[moreluck]

Tomato-Bacon Pomodoro Sauce

Ingredients:
1 tablespoon Olive oil
1/2 pound Bacon; finely diced
1/2 medium Onion; diced
1 clove Garlic; minced
1 can (14.5 oz size) Crushed tomatoes
5 tablespoons Tomato paste
2/3 cup Chicken broth
1/4 teaspoon Basil
1/4 teaspoon Oregano
1/2 teaspoon Dried parsley



Directions:
Place oil and bacon in pan. Cook bacon until brown. Add onion and garlic and cook until soft. Stir in remaining ingredients and simmer for 3 minutes.

Add salt and pepper to taste. Serve over prepared ravioli or tortellini.

 

[moreluck]

Cranberry Glazed Meatballs

Meatballs

1 1/2 lbs ground beef
1/2 cup finely chopped onions
1/2 cup plain breadcrumbs
1/4 cup chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten

Sauce
12 ounces chili sauce
1 cup jellied cranberry sauce or whole berry cranberry sauce

Heat oven to 375°. In large bowl, combine all meatball ingredients; blend well. Shape into 1-inch balls; place in ungreased 15x10x1-inch baking pan.

1. Bake at 375° for 25-30 minutes or until meatballs are browned and no longer pink in center.
2. Meanwhile, in large saucepan, combine sauce ingredients; blend well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3. Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes or until thoroughly heated, stirring occasionally. Makes 60 meatballs.
4. Make-Ahead Tip: Prepare and bake the meatballs up to 24 hours before your party. Cover and refrigerate them. Just before serving, prepare the sauce and heat the meatballs in it.

 

[moreluck]

Citrus Pork Roast

Ingredients:

3 pounds boneless pork loin roast
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chicken broth
2 tablespoons sugar
2 tablespoons lemon juice
2 teaspoons soy sauce
1 1/2 teaspoon grated orange peel
3 tablespoons cornstarch
1/2 cup orange juice



Directions:
Cut roast in half. In a small bowl, combine the garlic powder, thyme, ginger and pepper; rub over roast. In a large skillet over medium heat, brown roast on all sides in oil.

Place roast in a 5-quart slow cooker. In a small bowl, combine the broth, sugar, lemon juice, soy sauce and orange peel; pour over roast. Cover and cook on low for 4 hours or until a meat thermometer reads 160?.

Remove roast and keep warm. In a saucepan, combine the cornstarch and orange juice until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.