Dinner
This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
Enjoy!
This recipe comes from Taste of Home and was one that I recently reviewed. This was so easy, light and really delicious! I will definitely be making this again!
INGREDIENTS
2 romaine hearts, coarsley chopped
1 cup cherry tomatoes, halved
1/4 cup, or more Parmesan cheese
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound large, uncooked, peeled, deveined shrimp
Vegetable oil or canola oil for frying
Caesar salad dressing
DIRECTIONS
In a large bowl combine the romaine, tomatoes and cheese. Refrigerate until serving. In a shallow bowl mix flour, salt and pepper. Add shrimp to the flour mixture a few at a time to toss and coat. Shake off any extra flour.
In a deep skillet heat 1/4 inch of oil to 375 degrees or until bubbles form around the top of a wooden spoon that you dip in the oil. Fry shrimp a few at a time 1-2 minutes on each side or until golden brown and crispy. Drain on paper towels. Drizzle dressing over romaine, toss to coat and top with shrimp. Add additional Parmesan cheese if desired.
Serve immediately .
Enjoy!
Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
I have made Chinese chicken where you have to cut the chicken, batter the chicken, fry the chicken, make the sauce and finally bake the chicken for an hour. Although that recipe is pretty good, but extremely time consuming and the batter does not always stay on the chicken. So that is why I made this cheater version using ready made frozen popcorn chicken! This recipe is super simple…make the sauce, coat the chicken and bake! Really that simple! This recipe came with mixed reviews. I will say everyone really enjoyed it but a couple of us, me included, felt it was a little too salty. Next time I am going to try adding more honey and less soy and I think it will make a difference. Then it will be loved by all!! I will update this post with the results when I make it gain!!
INGREDIENTS
3/4 cup honey
3/4 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 Tablespoon cornstarch
1/2 bag of frozen popcorn chicken
DIRECTIONS
Preheat oven according to package directions. In a large bowl, mix all of the ingredients together except the chicken. Once well combined, add half the bag of your frozen popcorn chicken coating all of the chicken with the sauce. Place the chicken on a baking sheet and bake according to package directions, stirring at least one time during baking.
Remove from oven and serve warm with the easy fried rice!
Enjoy!
I don’t know many people that don’t like the sweet and sour chicken from their favorite Chinese food place. How can you not love sweet crispy chicken? This recipe is definitely on the super sweet side so with that being said everyone enjoyed this but everyone said it was definitely on the sweeter side. I actually made this the same night I made the honey soy chicken and funny enough, everyone loved having both a sweet and salty chicken together! This sauce does not thicken as much as the honey soy chicken so if you like extra sauce you can make it as written if you want it to thicken up go ahead and add 1 Tablespoon of cornstarch to the sauce.
INGREDIENTS
1 cup of granulated sugar
4 Tablespoons of ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 Tablespoon low sodium soy sauce
1 teaspoon garlic salt
1/2 bag of frozen fully cooked popcorn chicken
DIRECTIONS
Preheat oven according to the chicken package. In a large bowl mix all ingredients together except the chicken. Once mixed well, add 1/2 of the bag of popcorn chicken. Coat the chicken with the sauce and place the chicken on a baking sheet. Bake according to package directions stirrring at least once throughout the baking. When chicken is cooked through and baked according to package directions remove from oven and serve warm.
Enjoy!
