Where you are always allowed to play with your food!
5 ingredient Easy Meal… Tortilla, refried beans, cheese, green chilies, and enchilada sauce…
Put some enchilada sauce on the bottom of your pan. Start layering…tortilla, beans, cheese, chilies…fold, etc.
Top with enchilada sauce and more cheese…
Bake at 350 for 25 minutes or until the cheese it nice and bubbly…
Eating up all the chips in the house cheering for the Seahawks…Good game tonight!
Here is another vegetarian meal brought to you by my farmer’s market veggies. I made a huge pan, knowing full well that I am the only one eating it. Whatever is leftover in a few days will go straight to the freezer for future consumption.
This lasagna was super easy to make. Store bought sauce, pre-shredded cheese, no boil pasta, and lots of sliced veggies. I threw this together in less than 10 minutes, baked for about 45 minutes until the cheese on top was bubbling and starting to turn brown. The end product was super cheesy yet still light and full of summer flavors! You can mix and match your sauce and veggies and even add in ground meat if you want to make it non-vegetarian. Or serve it as a veggie side pasta to some chicken parm etc.
EASY Yummy Veggie Lasagna
Ingredients
jarred sauce- I used a mixture of alfredo and vodka sauce. I find that for lasagna 1 container of thick sauce is never enough, so I experimented with 1 regular sized Vodka Sauce and 1 small jar of light mushroom alfredo sauce. Perfect amount! I love making different homemade pasta sauces, but I love the convenience and ease of a jarred sauce. I try to keep a couple in my pantry for quick dinners.
1 small bunch of kale, chopped- just the leaves- the ribs and stems are too fibrous to chew-
1 large or 2 small summer squash, sliced
2-3 summer tomatoes- I used one large yellow and 1 small red
1 package of no cook lasagna
1 pound of shredded mozzarella
Directions
Preheat oven to 350
Spray large oven safe casserole dish
put a bit of sauce spread on the bottom
add kale, then some cheese, then pasta, add sauce
add squash, then some cheese,then pasta, add sauce
add tomatoes, then some cheese, then pasta, add sauce
Bake for 45 min-1 hour until cheese is bubbly and brown. That combo of the mushroom alfredo and vodka sauce is unbelievable. It is rich and creamy, yet somehow still manages to feel light and delicate. It pairs perfectly with the veggies, which just kind of melt into the pasta and sauce. This is an awesome recipe to use some pretty amazing farmer’s market ingredients. I hope you give it a try!
I think the last time I bought jarred sauce was one time back in the summer. Lizzie was still in the hospital, and the other 2 girls and I had been hanging at the pool all day. We threw on our clothes and ran to get dinner. I would have been happy with going to Zaxby’s or Chick-fil-a, but they cried, “We want spaghetti!” So I ran to Publix with them and picked out some marinara sauce and noodles. They were happy and the sauce was fine, but I have figured out over time that homemade sauce is always better! There are a few sauces out there that are pretty awesome, but usually they are more expensive. So I make my own now for the most part. I have no problem with the convenience of the jarred sauce, but I am very picky when it comes to the sauce.
Here is my super EASY recipe-
Browned hamburger meat with 1 chopped onion
Add 1 container of sliced mushrooms
A few good squirts of tomato paste
1 large or 2 small cans of tomato sauce
1 large can of diced tomatoes or 2 small cans
1 glass of your favorite red wine
A couple tablespoons of worcestershire
1 tablespoon of sugar
Any fresh or dried herbs you have- I added rosemary, thyme, oregano, and marjoram
You could even add in some chopped parsley if you have it.
Cook all together for AT LEAST 30-45 minutes—The longer the better.
PERFECTION!!!
Add to your favorite pasta and some garlic bread!
ENJOY!!! Can’t wait for the leftovers…the sauce just gets better with time. The longer it sits, the better it gets! =)
I made this Monday night. It was very yummy! I adapted an old Cooking Light Recipe with what I had. I added over rice, but you could use pasta, mashed potatoes, or even polenta.
Ingredients
1 tablespoon canola oil
1 pound chicken cutlets cut in to pieces—— (I used thighs)
1 cup prechopped onion
1 cup thinly sliced red bell pepper—— (I used red, orange, and yellow)
1 1/2 teaspoons bottled minced garlic—-(I used fresh chopped garlic- 3 cloves)
1/4 cup of whipping cream
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, undrained
Preparation
Heat canola oil in a large nonstick skillet over medium heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Remove from pan, and keep warm.
Add onion, bell pepper, and garlic to pan; sauté 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients; cover and simmer 5 minutes or until chicken is done and sauce is slightly thick.
Judy Lockhart, Cooking Light
DECEMBER 2005
I forgot to take a picture…so here is the one from the recipe.
Tonight, I just wanted to make something quick and use up a few things in the fridge so they wouldn’t go bad. I love making frittatas, because you can add whatever you like in them. I cooked a pound of bacon in my cast iron skillet, added a container of mushrooms in the bacon fat, and let them cook down a bit. Next came spinach; I just added it to the mushrooms and cooked until wilted. I took my veggies out and placed them in a separate bowl.
I spotted some stale French bread in the cabinet, so I broke off a chunk, cut it into bite-sized pieces, and added it to a tablespoon of oil in my greasy bacon fat pan to toast it up. While the bread was toasting, I cracked 9 eggs, whisked them with a touch of heavy cream, salt, pepper, and a sprinkle of Parmesan. I poured some veggie mixture and 4 pieces of cut up bacon to my eggs and stirred them together. Then cook until the bottom is set, add some cheese (I used a mix of mozzarella, colby, and jack).
Then I transfer it to the oven on high broil for about 5-6 minutes, or until the top is perfectly cooked. Then run your spatula under the frittata and place it on a cutting board or serving platter.
Cut with a pizza cutter into desired sized slices!
I let the rest of mine cool on the plate in the microwave so my dog won’t steal my masterpiece! You can eat it hot, room temperature, or cold. You can also eat this for any meal, anytime of the day! Since it doesn’t matter what temperature you can serve it at, it is perfect for brunch with friends or family. You could make a big one Sunday morning and have leftovers for lunch the next day, or you could throw literally whatever you have in the fridge or cabinets together with the eggs after you get home from a long day for a quick supper! The possibilities are endless!
What would your favorite combination be?
Pac-Man Frittata
Fun Foodie Family 