Best Lasagna. No joke.

The Best Lasagna Ever.EVER.

Ingredients

• 1-½ pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• ½ cups Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package (10 Ounce) Lasagna Noodles
• (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top.

Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

This is a recipe from the pioneer woman. She is a genius. I had a friend make this for us, and my mouth was watering and I could not get enough to eat. I have never been one to have seconds on lasagna, but I think I had fifths with this one! The flavor is to die for! If you want the whole plya by play with pictures, you can go HERE and she breaks it down for you. This makes a lot of lasagna, so either make it for company or if you are SUPER hungry! Enjoy!

Tostadas

Brooke's Yummy Tostadas



This isn't really a "recipe" as much as it is me just throwing ingredients together and trying to come up with something new and healthy for us to eat!







Yields- 4 (but can always add more to make more!)



Ingredients:

• 2 Large Chicken Breasts(cut into bite size pieces)
• Taco seasoning
• Corn tortillas
• Shredded cheese
• 3 avocados
• 1 plum tomato
• 1 fresh jalepeno
• 1 small can of Mexican Style Corn (has black beans and onions mixed in)
  
• 2 tbls (about) lime juice
• salt

Assembly:

OK since this recipe was just by the seat of my pants you can really do it in any order you want to, there is no right or wrong way. BUT, I started by cooking the chicken in a skillet, til' it was almost all the way done, then threw in some water and some taco meat seasoning, til' it was all the way cooked and properly seasoned. Then I fried the tortillas to make them crispy!
I pre-heated the oven to about 350- and once my mixture for our topping was made, I put some cheese on the tortillas and topped them off with the cooked chicken. Threw those in the oven until the cheese was melted. As for the topping, I cut up (but don't mash) the avo's. Then added chopped tomatoes and jalepenos as well. Add in the corn mixture and stir up. Then add in the lime and salt to taste. Once this is all mixed up, you put this on top of the chicken and tortillas and ENJOY! :) Yummy in our tummy!

Devine Baked Potato Soup

BAKED POTATO SOUP aka“Hard Rock Café Baked Potato Soup.”

Give yourself enough time to make this. You need to bake the potatoes and allow them to cool before you begin on the soup.

8 slices bacon, fried crisp and crumbled (plus additional for garnish).....I use the microwave bacon to save time and it's easy cleanup!

3 T. butter

1 C diced yellow onions

1/3 C flour

6 C hot chicken broth (6 cups water plus 6 chicken bullion cubes)

4 C (or more) cooled, peeled, diced baked potatoes

2 C whipping cream

1 – 2 TBSP dried parsley

1 t. granulated garlic

1 ½ t. dried basil

1 ½ t. salt

1 ½ t. coarse black pepper

1 C shredded cheddar cheese (plus additional for garnish)

¼ C sliced green onions (plus additional for garnish)

Cook onions in 2 T. butter over medium-high heat until transparent, about 3 minutes. Add 1 T. butter. Once it melts, add flour stirring to prevent lumps; cook 3-5 minutes, until mixture turns golden. Add chicken broth gradually, whisking to prevent lumps. Continue whisking and allow to boil, until mixture thickens, 3-5 minutes. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, salt, and pepper. Simmer 10 minutes, do not allow to boil. Add cheese and green onions, heat until cheese melts smoothly. Garnish with additional bacon, cheese, and green onions.

Yummy in Your Tummy Pasta

BOWTIE PASTA W/PANCETTA AND TOMATO-CREAM SAUCE

½ C. chopped pancetta or bacon-I use bacon-about 8 strips

1 Tbs. olive oil

2 garlic cloves, minced

1 (14 ½ oz.) cans petite diced tomatoes in juice

½ C. whipping cream

¾ C. torn basil leaves, divided

1 box Bow-Tie pasta---i actually only use half a box

Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Drain dippings. Add olive oil and garlic back to the pan and sauté 30 seconds. Add tomatoes with juices and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in ½ C. basil. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta or bacon and remaining basil and serve.

Brooke's Notes- This recipe doesn't call for chicken but I added it anyways just because I always need protein! I cut 2 chicken breasts into bite size pieces then sprinkle with salt and pepper. Cook in the skillet after the bacon is done cooking, but in a clean skillet. Then add the oil and garlic and saute with the cooked chicken in the skillet as well, then follow the rest of the directions. and ENJOY!

Crockpot Tacos w/Fresh Pico

6 Boneless, skinless chicken Breasts
4 Boneless, skinless chicken thighs
1 Lg. jar medium Pace salsa

Arrange chicken in Crockpot, so that the breasts and thighs are mixed together. Pour all the salsa over top and bake on high for 4 hrs.

After chicken is cooked, take out and shred and place back in Crockpot in all the juice and salsa, and bake for another 2-3 hours on low.

Drain and serve with taco shells. (or burritos, or over rice as a taco salad)




Fresh Pico

4 Roma tomatoes, chopped
1 medium white onion, chopped
3 jalepenos, seeded, chopped
1 bunch cilantro, chopped
salt, to taste
1 Tbs. Lime juice, to taste

Mix and serve over taco meat

YUMMY! Tastes so fresh!

Homemade Chili and Cornbread

I love fall! I love the leaves changing, wearing sweaters and boots, sipping hot chocolate, making warm homemade soups and snuggling under a big blankey! I have sisters and cousins (pseudo cousins really...long story about our twisted family) that LOVE cooking and are really good at it. I was home for my brother's wedding and his cousin Kat(e) was talking about this chili and Mexican lasagna recipe she had that her hubby loved! So she emailed all of us that wanted it, and wah-la! I made it for Michael along with homemade cornbread and they both were a hit! So yummy, healthy (kinda?) and filling! Enjoy!

Homemade Chili

1 lb ground beef
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
1 14.5 oz can diced tomatoes
1 15 oz can of tomato sauce
2 cups of water
2 cans of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
brown sugar (I start with a 1/4 cup then taste and add more. Or leave it out if I just want it spicy)
2 TBSP chili powder
2 1/2 tsp garlic salt
2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp fresh ground pepper
1/2-1 tsp salt
1 tsp crushed red pepper flakes
a dash or two of hot sauce

Combine ground beef, onion and garlic in pan over medium heat until meat is brown and onions are tender. Drain. Add everything else and mix well. Bring to a boil then reduce heat to a simmer for 1 hour.

Brooke's Notes: I cooked the meat (i also used ground turkey meat instead of beef), onion and garlic at lunch. Instead of simmering the chili for an hour, I threw the rest of the ingredients and meat into the Crockpot and put on high, while I was at work. That way when I came home all I had to do was make the cornbread for 25 min. and dinner was ready.

CORN BREAD

2 C Bisquick

½ C. white sugar

½ C. corn meal

½ tsp. baking soda

1 C. milk

2 eggs

1 ½ sticks melted butter or margarine (I just use one stick)

Mix dry ingredients. Add wet ingredients. Pour into ungreased 9x13” pan. Bake at 350 for 20 to 25 minutes.

Fall Means Yummy SOUPS!

CHICKEN QUESO SOUP

3-4 C. cooked chicken, shredded

(I did 5 smaller breast portions, probably the equivalent of 3 big ones in the crock-pot with 3 C. of chicken broth (3 C. water + 3 t. bullion) -- for about 4 hours and it shredded right up)

After shredding the chicken, add it back to the broth (which should now be 4+ cups of broth with the extra juices from the chicken. So if you do your chicken a different way you need about 4 1/2 C. of chicken broth).

Then add:

16 oz. can Mexican corn (rinsed)

16 oz. can black beans (rinsed)

4 oz. can diced green chilies (with juices)...add more if you LOVE green chilies like I do!

1 Small can Rotel diced tomatoes

1/3 C. snipped fresh cilantro (plus more for the very end)

1 envelope Taco Seasoning

Let that simmer for a while. I did it for a few more hours in the crock pot.

About an hour before serving, remove 1-2 C. of the broth into a pan and add 1 1/2 C. water, plus 1 C. of sour cream and a 14-16 oz. jar of queso. I used Pace Mexican 4 Cheese - because it looked the most real (not bright orange) and it was the cheapest. Blend that all together and then add it back to the rest of the soup. Sprinkle with additional fresh cilantro before serving.

You can also garnish with fresh avocado.

It tastes great with tortilla chips for dipping as well, but is also amazing (and much healthier) without.

Brooke's Note- I made this for Sunday dinner for Michael and my mom before she went back to CA. Michael isn't a HUGE soup fan, but could not stop singing my praises for this amazingly yummy in your tummy soup. It really is one of the tastiest soups I have ever had/made!