Tag Archives: dinner

Meaty Lasagna Recipe

Happy Monday to ya! Hope your week is off to a great start. Mine was slightly better than normal because I had some awesome leftovers to look forward to during my lunch break!

IMG_3399Lasagna!!

I got semi-crafty in my kitchen yesterday afternoon, and decided that it had been far too long since I made lasagna. So I made sure to pick up some lasagna noodles while grocery shopping, and whipped this baby up!

Meaty Lasagna Recipe

IMG_3381 IMG_3384Ingredients:

  • 3/4 lb. ground beef (or turkey!)
  • 3/4 lb. ground Italian sausage
  • Garlic salt
  • 1 jar pasta sauce/marinara sauce
  • 1 1/2 cups water
  • 1 box whole wheat lasagna noodles
  • 2 eggs
  • 15 oz. container Ricotta cheese
  • 2 cups reduced fat Mozzarella cheese
  • 3 tbsp. parsley (chopped if fresh)
  • 1/2 cup cottage cheese
  • Salt & pepper

To begin, preheat your oven to 350 degrees. Brown the meats together in a large sauce pan.

IMG_3380Drain off extra grease, add a couple hearty sprinkles of garlic salt, marinara sauce, and water. Let this meaty sauce mixture simmer on low while you prepare the cheese mixture. Stir it occasionally and don’t let it stick!

IMG_3382In a medium size bowl, combine the ricotta cheese, cottage cheese, parmesan cheese, 1 cup mozzarella cheese, parsley, 2 eggs, and salt and pepper (around 2 tsp. of each).

IMG_3385Avoid the urge to taste this cheesy concoction – there’s lots of raw egg in there! Now you can start layering the lasagna into a 13″ x 9″ baking dish. Turn off the heat to the meat sauce if you haven’t already. Begin by pouring about 1 cup meat sauce into the bottom of the baking dish.

IMG_3387Next place 3 lasagna noodles lengthwise on top of the sauce followed by adding 1/2 of the cheesy mixture on top of the noodles, spread evenly.

IMG_3388It’ll look kinda like that! Now do the sauce, noodle, cheese layers one more time. On top of the last layer of cheese add one more layer of noodles followed by the remaining pasta sauce.

IMG_3389Mmm look at those layers!

Once everything is spread evenly, layer the remaining 1 cup mozzarella cheese over the top.

IMG_3392Now cover the top with aluminum foil and bake at 350 for 45 minutes. OR you can cover it and refrigerate it for a few hours until you’re ready to start baking – this is what I did! After it bakes for 45 minutes, remove the foil and let it continue baking for an additional 10 minutes. Don’t overbake it because your noodles will start to get mushy!

IMG_3394And voila! After those final 10 minutes, you are all done! And your house should be smelling mighty fine. 🙂

IMG_3395Yummo! Nick and I both had seconds….and yes, I took my Lactaid to help my tummy digest ALL the dairy!

IMG_3397And now we have leftovers for days. I love it! It will make lunch prep super fast and easy for the week..or maybe the first part of the week at least.

Well now I hope I’ve inspired you to make a semi-homemade lasagna for your family in the near future. It took less than 30 minutes to put together and was a big hit!

Have a great evening! Nighty night. 🙂

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Valentine’s Weekend

Happy Sunday, ya’ll!! I’ve had a wonderful valentines weekend, and I hope you all have too.

Friday was filled with love, chocolate, and Jazzercise! Some of my favorite things. 🙂

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I got Nick an assortment of gifts, including this giant Reese’s heart! (Which is now completely eaten, btw!) And he got me a very sweet card and a giant assortment of Russell Stover’s chocolates (which are also now gone!)

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I told him I wanted chocolate this year, so chocolate is what I got! And I was one happy woman.

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After teaching a Jazzercise class right after work full of love songs and a wine giveaway, Nick and I decided to go to our fave Mexican restaurant for dinner.

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We didn’t have to wait for a table! And I got the chicken tacos for my main meal. It was tasty and so filling that I couldn’t even finish more than 1 taco. It a quick meal and a perfect end to our 3rd Valentine’s Day together.

Our ‘real’ Valentine’s Day dinner took place last night at Jimm’s Steakhouse. Nick made our reservations a week ago and I’ve been excited for our big meal ever since! I didn’t take any photos. I wanted to keep it phone-free and romantic as possible. 🙂 Nick had a giant steak, and I had a Cajun chicken and pasta dish that was amazing! But even more amazing was our dessert. We tried a cinnamon bread pudding, and it was completely decadent. I could’ve definitely skipped the entree and only had dessert it was so good!

The rest of my weekend was spent running and attending a Jazzercise baby shower class! But more on that tomorrow. This girl is hungry and dinner isn’t cooking itself tonight. Haha

See ya tomorrow!

Crockpot Chicken Enchiladas

Hey there! I have a new delicious recipe for you. And when I say delicious, I’m not just saying that to lure you into trying it out. It’s truly awesome. Nick even says so. 🙂

Crockpot Chicken Enchiladas

IMG_3105Ingredients:

IMG_3096

  • 1 can diced tomatoes with green chiles (keep the juice!)
  • 1 can seasoned black beans (drained)
  • 4-5 large chicken breasts (I used frozen)
  • 2 cups chicken broth
  • 1/2 cup flour
  • Tortillas, shredded cheese, or whatever you want to serve it with!

IMG_3115For spices, you will need:

  • 1 tsp minced garlic
  • 2 tsps chili powder
  • 1/2 tsp onion powder
  • 1/2 to 1 tsp cayenne pepper (for a kick!)
  • 1 tsp cumin
  • 1/2 tbsp parsley
  • Salt & pepper to taste

Directions:

Ok, I know that sound like a lot of spices, but don’t worry. I did a mix-and-match with all of the above spices and didn’t measure a thing. I did a few hearty shakes of each (minus the garlic), and it turned out great. So it does not have to be perfect, nor does it have to include each one!

Begin by layering your fresh or frozen chicken breasts in the bottom of your Crockpot. On top of the chicken, pour in the entire can of tomatoes and the drained can of beans.

IMG_3097Add the 2 cups of chicken broth. I didn’t have a can of broth, so I used one of these with 2 cups of water and it worked great!

IMG_3117Last, sprinkle the 1/2 cup of flour over the whole mixture.

IMG_3099It looks weird, I know. But the flour helps it thicken. Now mix it all up!

IMG_3100That’s better. Add in the spices and give it another good stir. Remember, alter the mix of spices to fit your family’s taste. We like it spicy, so I used lots of cayenne pepper.

Once it is well mixed and spread evenly in the crock, put the lid on and set the Crockpot on high.

IMG_3103Let this cook for 5-6 hours on high or 7-8 hours on low. Give it a stir halfway through to make sure the beans aren’t sticking to the bottom.

When it’s almost time to serve, turn the Crockpot heat down to low and shred the chicken with a knife and fork.

IMG_3111Yum! It should be smelling pretty darn good by now.

Nick and I ate this enchilada-style. We used a slotted spoon to get out the chunks of meat, beans, and tomatoes for the insides of our tortillas.

IMG_3112And then a regular spoon to get the juice only to pour over the tops of our tortillas.

IMG_3114And voila! Dinner ready in a flash. Just roll the meat mixture up in some tortillas and you are set!

IMG_3106Nick had cheese inside his enchiladas, but I obviously opted to have mine plain jane. They were amazing!

IMG_3109But not as pretty once you cut them all up to eat. Ha. Yummy in my tummy!

This recipe took me around 8 minutes to put together in the Crockpot, and then maybe an additional 5 to shred the meat and spoon it out into our tortillas. It was amazingly quick and painless.

Give these tasty enchiladas a try and let me know what you think! You could also use the meat inside some hard-shells to make chicken tacos. Whatever you have on hand will work with this recipe!

Have a great evening and happy cooking!