https://plus.google.com/102668669069381545493/posts/M9oP8uGHr2f
Found this on Google+. I am so going to try this one out sometime soon.
Thursday, May 1, 2014
Sunday, April 13, 2014
No-Fuss Beef Lasagna
Now this is an easier version of my favorite recipe. If I'm ambitious and cook the noodles I won't add the water to the lasagna before baking.
@@@@@ Now You're Cooking! Export Format
No-Fuss Beef Lasagna
casseroles, main dish, meats
1 lb lean ground beef
1/4 teaspoon salt
26 oz prepared spaghetti sauce
14 1/2 oz canned diced tomatoes - italian-sty; le, undrained
1/4 teaspoon ground red pepper
15 oz part-siim ricotta cheese
1/2 cup grated parmesan cheese
1 egg; beaten
10 uncooked lasagna noodles
1 1/2 cup part-skim mozzarella cheese - (shre; dded)
All-time favorite lasagna just got easier! This one is layered with
uncooked lasagna noodles to save a step.
Preparation and cook time: 65 Minutes
1. Heat oven to 375 F. In large nonstick skillet, brown ground beef
over medium heat 8 to 10 minutes or until no longer pink. Pour off
drippings. Season beef with salt; stir in spaghetti sauce, tomatoes
and red pepper; set aside.
2. Meanwhile in medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese
and egg.
3. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th
noodle across end of baking dish, breaking noodle to fit dish; press
noodles into sauce. Spread entire ricotta cheese mixture over
noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2
cups beef suace. Arrange remaining noodles in single layer; press
lightly into sauce. Top with remaining beef sauce.
I find that adding water to the lasagna before baking helps the noodles
cook up. If not they will have a pasty uncooked texture. So add about
1 cup of water or untill the pan is almost full. Then bake with a cookie
sheet
under to catch spatters and boil overs.
4. Bake 45 minutes to and hour or until noodles are tender. Sprinkle remaining
mozzarella and Parmesan cheese on top; tent lightly with aluminum foil. Let stand
15 minutes; cut into 12 (3 x 3-inch) squares.
299 calories per serving
Texas Beef Council -- http://www.txbeef.org
Yield: 12 servings
** Exported from Now You're Cooking! v5.91 **
@@@@@ Now You're Cooking! Export Format
No-Fuss Beef Lasagna
casseroles, main dish, meats
1 lb lean ground beef
1/4 teaspoon salt
26 oz prepared spaghetti sauce
14 1/2 oz canned diced tomatoes - italian-sty; le, undrained
1/4 teaspoon ground red pepper
15 oz part-siim ricotta cheese
1/2 cup grated parmesan cheese
1 egg; beaten
10 uncooked lasagna noodles
1 1/2 cup part-skim mozzarella cheese - (shre; dded)
All-time favorite lasagna just got easier! This one is layered with
uncooked lasagna noodles to save a step.
Preparation and cook time: 65 Minutes
1. Heat oven to 375 F. In large nonstick skillet, brown ground beef
over medium heat 8 to 10 minutes or until no longer pink. Pour off
drippings. Season beef with salt; stir in spaghetti sauce, tomatoes
and red pepper; set aside.
2. Meanwhile in medium bowl, combine ricotta cheese, 1/4 cup Parmesan cheese
and egg.
3. Spread 2 cups beef sauce over bottom of 13 x 9 inch baking dish.
Arrange 4 lasagna noodles lengthwise in single layer. Place 5th
noodle across end of baking dish, breaking noodle to fit dish; press
noodles into sauce. Spread entire ricotta cheese mixture over
noodles; sprinkle with 1 cup mozzarella cheese and top with 1 1/2
cups beef suace. Arrange remaining noodles in single layer; press
lightly into sauce. Top with remaining beef sauce.
I find that adding water to the lasagna before baking helps the noodles
cook up. If not they will have a pasty uncooked texture. So add about
1 cup of water or untill the pan is almost full. Then bake with a cookie
sheet
under to catch spatters and boil overs.
4. Bake 45 minutes to and hour or until noodles are tender. Sprinkle remaining
mozzarella and Parmesan cheese on top; tent lightly with aluminum foil. Let stand
15 minutes; cut into 12 (3 x 3-inch) squares.
299 calories per serving
Texas Beef Council -- http://www.txbeef.org
Yield: 12 servings
** Exported from Now You're Cooking! v5.91 **
Tuesday, March 15, 2011
Taco Casseroles and Bargain Shopping
I know totally off the wall title. But I saw this recipe on the back of the Aunt Jemima Pancake Mix box. The picture looked so good and I had to try it. Of course like the title says bargain shopping. So I had gotten the pancake mix on a Albertson's Bonus Buy, and I thought well I have a well stocked pantry and everything I need. Why not. Now here's the recipe with the changes I made to it, and approximately what it cost me to make it all from my restocked pantry.
Taco Casserole
filling:
* 1 lb. 85% lean ground beef (Fred Meyer sale $1.99)
* 1 cup onion, chopped (about half a small onion)(30 cents)
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped( we don't care for bell peppers so it's not worth keeping it around so some home dehydrated bell peppers it what I used)(50cents)
* 1 can (11 oz.) whole kernel corn, drained (1cup and a half of frozen)($1)
* 1 can (8 oz.) tomato sauce (used a can of dice tomatoes)(37cents)
* 1 package (1.25 oz.) taco seasoning mix (my own homemade mix)(25cents)
* 1 cup shredded cheddar cheese (deli markdown with coupons)(about 25cents)
topping:
* 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix (out of a $2 box I'm pretty sure at least 25 cents)
* 2/3 cup 2% milk (free with cereal promo)
* 1 egg, slightly beaten (markdown and then coupon)(10 cents?)
* 2 tsp. vegetable oil (Olive Oil 10 cents?)
1.Preheat oven to 350° F.
2.For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.
3.Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.
4.Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.
5.Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.
6.For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.
7.Bake 30-35 minutes or until topping is golden brown.
8.Sprinkle top with additional cheese, if desired.
Recipe Yield: 8 servings (that's adults or get it before the 2 teenage hockey players in the house get to it. LOL!)
Serving Size: 1/8 of recipe
Nutrition Information:
Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g
Nutrition wise not bad. Low enough in carbs I wonder if I took too much insulin. hmmm
Cost wise $5.11 just a few cents over the $5 mark. The $5 dinner mom would be proud of me.
The boys loved it and even left enough for Phil to take for his lunch.
Taco Casserole
filling:
* 1 lb. 85% lean ground beef (Fred Meyer sale $1.99)
* 1 cup onion, chopped (about half a small onion)(30 cents)
* 1/2 cup green bell pepper, chopped
* 1/2 cup red bell pepper, chopped( we don't care for bell peppers so it's not worth keeping it around so some home dehydrated bell peppers it what I used)(50cents)
* 1 can (11 oz.) whole kernel corn, drained (1cup and a half of frozen)($1)
* 1 can (8 oz.) tomato sauce (used a can of dice tomatoes)(37cents)
* 1 package (1.25 oz.) taco seasoning mix (my own homemade mix)(25cents)
* 1 cup shredded cheddar cheese (deli markdown with coupons)(about 25cents)
topping:
* 1/2 cup Aunt Jemima® Original, Buttermilk Original, Complete or Buttermilk Complete Pancake & Waffle Mix (out of a $2 box I'm pretty sure at least 25 cents)
* 2/3 cup 2% milk (free with cereal promo)
* 1 egg, slightly beaten (markdown and then coupon)(10 cents?)
* 2 tsp. vegetable oil (Olive Oil 10 cents?)
1.Preheat oven to 350° F.
2.For filling, combine ground beef and onion in large skillet. Cook until meat is no longer pink.
3.Add peppers and corn, cook 2 minutes over medium heat, stirring occasionally.
4.Add tomato sauce and taco seasoning; cook 2-3 minutes or until heated through.
5.Pour hot beef mixture into 8" x 8" or 9" x 9" square baking dish. Sprinkle with cheese; set aside.
6.For topping, combine pancake mix, milk, egg and oil; stir with wire whisk until large lumps disappear. Pour over ground beef mixture; spread evenly.
7.Bake 30-35 minutes or until topping is golden brown.
8.Sprinkle top with additional cheese, if desired.
Recipe Yield: 8 servings (that's adults or get it before the 2 teenage hockey players in the house get to it. LOL!)
Serving Size: 1/8 of recipe
Nutrition Information:
Calories: 270, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 6g, Cholesterol: 75mg, Sodium: 760mg, Total Carbohydrates: 20g, Dietary Fiber: 2g, Sugars: 7g, Protein: 18g
Nutrition wise not bad. Low enough in carbs I wonder if I took too much insulin. hmmm
Cost wise $5.11 just a few cents over the $5 mark. The $5 dinner mom would be proud of me.
The boys loved it and even left enough for Phil to take for his lunch.
Sunday, March 1, 2009
Depression Era Cooking
Yep I've been watching "Depression Era Cooking" with Clara on youtube. So I've been inspired to post a quick recipe before I go to sleep. Something for all of us that have been living on tight budgets with hungry mouths to feed. And when those mouths happen to belong to 2 boys that like playing hockey well that's like trying to feed a family of 6!
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Broken Pasta With Onions And Peas
Categories: easy
Yield: 2 servings
1/4 c Olive oil
1 lg Onion
2 lg Eggs
1/2 c Baby peas, defrosted
OR drained canned peas
1/2 c Grated Parmesan cheese
1/2 lb Linguine (broken)
ds Salt to taste
ds Pepper to taste
Here is a recipe that I have been making a lot. I found the recipe
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.
Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.
While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).
Add the drained hot pasta to the skillet with the onions and mix well.
Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.
Return the pan back to the stove. Heat on low just until the egg
sets.
Add additional salt/pepper to taste if you want - thats it.
Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo Ä
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 425 Calories; 38g Fat (80.3%
calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 228mg
Cholesterol; 444mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Broken Pasta With Onions And Peas
Categories: easy
Yield: 2 servings
1/4 c Olive oil
1 lg Onion
2 lg Eggs
1/2 c Baby peas, defrosted
OR drained canned peas
1/2 c Grated Parmesan cheese
1/2 lb Linguine (broken)
ds Salt to taste
ds Pepper to taste
Here is a recipe that I have been making a lot. I found the recipe
in a local newspaper. It has taken some experimenting, because the
original recipe calls for WAY TOO MANY peas, it was overwhelming. So
here is my version. Give it a try sometime.
Slice the onion thinly in strips and saute it in a large skillet with
the olive oil until the onions are slightly brown (about 10 minutes).
Add peas and a little salt and pepper and cook over medium heat for
about two minutes. Remove from the heat.
While you are cooking the onions break the pasta into smaller pieces.
Bring a large pot of water to a boil and cook the linguine until
done. Drain (reserve some of the cooking water just in case the end
product is a little dry - I personally have never had to use the
extra water, but it sounds like a good idea).
Add the drained hot pasta to the skillet with the onions and mix well.
Combine the two eggs and the cheese in a small bowl, pour the egg
mixture over the pasta.
Return the pan back to the stove. Heat on low just until the egg
sets.
Add additional salt/pepper to taste if you want - thats it.
Submitted by Cathy Shipp 7/15/97 From: Gail Shipp Date: 18 Jul 97
National Cooking Echo Ä
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 425 Calories; 38g Fat (80.3%
calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 228mg
Cholesterol; 444mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 6 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
MMMMM
Wednesday, December 24, 2008
Grog
Just the thing for a cold wintery Christmas night. Enjoy!
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Honey Grog
Categories: beverages
Yield: 4 servings
4 c apple cider or apple juice
1/4 c honey
2 tb butter or margarine
1 cinnamon stick, 3 inches
-long
1 ts grated orange peel
1/4 ts ground nutmeg
1/2 c light rum, optional
Combine all ingredients except rum in medium saucepan and bring to a
simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before
serving, if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Simmer):
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.6% calories
from fat); trace Protein; 47g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 1 Fat; 1
Other Carbohydrates.
Nutr. Assoc. : 2058 0 0 0 0 3620 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Honey Grog
Categories: beverages
Yield: 4 servings
4 c apple cider or apple juice
1/4 c honey
2 tb butter or margarine
1 cinnamon stick, 3 inches
-long
1 ts grated orange peel
1/4 ts ground nutmeg
1/2 c light rum, optional
Combine all ingredients except rum in medium saucepan and bring to a
simmer, stirring occasionally. Simmer 5 minutes. Stir in rum just before
serving, if desired.
Source:
"The National Honey Board"
S(Internet address):
"http://www.honey.com/"
T(Simmer):
"0:05"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 233 Calories; 6g Fat (22.6% calories
from fat); trace Protein; 47g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 1 Fat; 1
Other Carbohydrates.
Nutr. Assoc. : 2058 0 0 0 0 3620 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
MMMMM
Tuesday, December 16, 2008
Molasses Crinkles
Got this cookie batter in the fridge right now. I'll pull it out tomorrow and get it baking. It once started out as 2 separate recipes. I took what I liked best and made my own recipe. So this is my own personal recipe. Enjoy!
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Molasses Crinkles
Categories: cookies, desserts
Yield: 96 servings
1 1/2 c shortening
2 c brown sugar
2 egg
1/2 c molasses
4 1/2 c flour
1 ts salt
4 ts baking soda
2 ts ground cinnamon
1 ts ground cloves
2 ts ground ginger
1/2 c ginger; candied
2 c granulated sugar; for
-garnish
Cream shortening and sugar together. Add eggs and molasses and beat until
well blended. Sift flour; measure and add salt, soda, and spices. Sift
again. Add sifted dry ingredients to creamed mixture and mix thoroughly.
Chill dough in refrigerator [or freezer]. Shape the chilled dough in balls
1 inch in diameter. Roll balls in granulated sugar and place 2 inches
apart on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.
- - - - - - - - - - - - - - - - - -
Contributor: Vicky Shaw
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N204^02021,N0^00000,N5977^19335
Copyright:
"Vicky Shaw"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 3g Fat (35.5% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Vicky Shaw
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Molasses Crinkles
Categories: cookies, desserts
Yield: 96 servings
1 1/2 c shortening
2 c brown sugar
2 egg
1/2 c molasses
4 1/2 c flour
1 ts salt
4 ts baking soda
2 ts ground cinnamon
1 ts ground cloves
2 ts ground ginger
1/2 c ginger; candied
2 c granulated sugar; for
-garnish
Cream shortening and sugar together. Add eggs and molasses and beat until
well blended. Sift flour; measure and add salt, soda, and spices. Sift
again. Add sifted dry ingredients to creamed mixture and mix thoroughly.
Chill dough in refrigerator [or freezer]. Shape the chilled dough in balls
1 inch in diameter. Roll balls in granulated sugar and place 2 inches
apart on a greased baking sheet. Bake at 350 degrees for 12-15 minutes.
- - - - - - - - - - - - - - - - - -
Contributor: Vicky Shaw
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N204^02021,N0^00000,N5977^19335
Copyright:
"Vicky Shaw"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 3g Fat (35.5% calories
from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Vicky Shaw
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
MMMMM
Friday, December 12, 2008
Pfeffernusse Cookies
Today the boys and I made Pfeffernusse Cookies. Turns out that I can't find the recipe I used to make all the time, but I found a very close one on All Recipes. I even took some pictures!
I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a
Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.
I know the recipe doesn't call for it but the recipe I used to make had you roll them in powdered sugar when they come out of the oven a
Don't be fooled the dough will look dry and crumbly. Needs to be that way so it doesn't go flat when you bake it. These are so good they might not make it to the third day of aging.
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