Meatball Lasagna

I saw a version of this on Weight Watchers and thought it looked intriguing and delicious. One of the lasagna layers is just a straight layer of meatballs. Justin thought it was genius. It actually seemed a lot easier than regular lasagna because there’s only 1 layer of each of everything instead of layering the same thing over and over and over. This was so delicious and the perfect twist on a classic. 

12 lasagna noodles

2 cups mozzarella cheese

1 (15oz) container ricotta cheese

1/2 cup parmesan cheese

2 t Italian seasoning

2 cups favorite pasta sauce ( I use Aunties Spaghetti Sauce, here)

24 meatballs (I use my turkey meatballs found here, but frozen is fine)

Cook lasagna noodles according to package directions and then lay flat on wax paper until ready to use. 

For the filling, mix ricotta cheese, parmesan cheese and Italian seasoning.

To assemble, spread 1/2 cup pasta sauce in the bottom of a 9x13 baking dish. On top place a layer of lasagna noodles. Then arrange a single layer of meatballs over top of noodles. Pour  more sauce over top of the meatballs. Then layer with another layer of noodles. Then spread the ricotta cheese mixture over top, then some more sauce and then about 1/2 cup of mozzarella cheese. Then another layer of noodles. Finish it off with the rest of the sauce and the rest of the mozzarella cheese. Bake at 350 degrees until bubbly and browned, about 40 minutes. Let stand for about 10 minutes before serving. Enjoy! 

From Weight Watchers Reciepes

Asian Pasta Salad

I LOVE salads like this. You don’t have to cook a dang thing and it’s so refreshing. I’ve really been on this Asian kick too…loving the toasted sesame oil. And the best part is that it gets better and better as the days go by. The perfect salad to make and have for lunch the next day…and the next…and the next…

1 lb bowtie pasta
1/3 cup canola oil
1/4 cup plus 1 tablespoon soy sauce
2-3 T sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar
2 red, yellow or orange bell peppers, diced
1/2 red onion, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons toasted sesame seed
3 cups washed baby spinach

Boil and cook pasta. Make sure to salt the cooking water. Drain pasta and set and rinse with cold water. In a separate bowl combine oil, soy sauce, sesame oil, honey and rice vinegar until well blended. In a large bowl combine pasta, peppers, onion, chicken and spinach. Toss with the sauce until well combined. Sprinkle with toasted sesame seeds. Keep in fridge until ready to eat, or serve immediately, either way is delicious.

Fish Tacos With Avocado Cream

I like to make fish about once a week if I can. The kids have really come to like it. This recipe is so easy and is perfect for those nights you don’t feel like cooking – it can be whipped up in no time flat…like literally 10 minutes. It’s so flavorful and super delicious, not to mention healthy:)

2 Tilapia filets
1 T taco seasoning
1 lime, juiced
cilantro
tortillas
1 small avocado
1/4 cup sour cream (or Greek yogurt)

In a Ziploc bag combine the lime juice with the taco seasoning. Shake the bag to mix, then add the Tilapia filets. Marinate for about 10 minutes while you heat your grill (I use a George Foreman grill.)
Place the fish on the hot grill and cook fish, turning once, until white and flakey.

While fish is cooking make the avocado cream by mixing the avocado with the sour cream. Add finely chopped cilantro to taste.

To serve, spread warm tortillas with avocado cream and top with flaked tilapia. Top with more cilantro if desired. Enjoy!

* From proceedwithcaution.blogspot.com

Tostada Casserole

I was wanting something Mexican, but not the typical stuff like tacos, enchiladas, etc. So I came up with this little recipe. We all loved it. And then we had it for leftovers for like 4 days after:) It’s a nice change to the same-old, same-old.

1 lb ground beef (I use ground turkey)

1/2 onion, diced

1/2 green pepper, diced

3 garlic cloves, minced

1 taco packet

1 can diced tomatoes with juice

1 (8oz) can tomato sauce

1 can black beans, rinsed

1/2 cup corn

2 cups rice of your choice (I used Knorr Fiesta Sides Mexican Rice packet because it was easy)

2 cups cheese

1 cup sour cream

1/4 cup salsa

6-8 tortillas

Brown meat with onion and garlic. Add green pepper and taco packet. Cook for several minutes. Add diced tomatoes and tomato sauce. Let simmer for several minutes. Add black beans and corn and simmer until thick and most of the liquid is absorbed. 

While that’s simmering, make the sour cream sauce by mixing the sour cream with the salsa. 

In a 9x13 pan, spread half of the meat mixture evenly in the bottom. Spread 1 cup rice over meat mixture, then spread half the sour cream mixture over top of the rice. Sprinkle half the cheese over top of the sour cream mixture. Put approx 3-4 tortillas over top of the cheese, tearing them to make them fit into corners. Then layer the rest of the meat mixture, then the rest of the rice, then the rest of the sour cream mixture. Put the rest of the tortillas over top and then top with the rest of the cheese. Bake at 350 degrees until bubbly and top is browned and slightly crisp, about 30 minutes. Let sit for 5 minutes before cutting and serving. Enjoy!

Homemade Biscuits

Perfect, easy biscuits. They were even extremely delicious the next day. Definitely one to go in the recipe box!

3 cups flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (If you don’t have buttermilk, you can use 3/4 cup milk + 2T lemon juice.I
1 egg
1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

*From dealstomeals.blogspot.com

Cheesy Garlic Bread Sticks

I’m always looking for a new twist on pizza and/or bread sticks. These hit the spot! They were even really good as leftovers. These are how I like bread sticks: cheesy, garlicy and pretty much like pizza without the sauce. If you’re not up for making this dough, go ahead and use your own or just buy one from the store…but this one definitely is delicious!

Pizza Dough

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. Pour in salt, oil and half the flour and mix.Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes. The dough should be smooth and easy to work with and the bowl should be clean. Lightly grease the bowl & the dough with olive oil so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. Roll out dough onto the back of a cookie sheet.

Cheesy Garlic Bread Sticks

Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 pound grated mozzarella cheese

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into cookie sheet or stone.
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

* From Laurens Latest

Crispy Cheddar Chicken

This is definitely too easy for how good it is. The mixture of crackers with the cheddar cheese is to die for! I think it's a new family favorite.

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

1 egg

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1 10 ounce can cream of chicken soup

2 T sour cream

2 T butter

3 oz cream cheese

Cut each chicken breast into 3 large chunks. Grind up the Ritz crackers. I do this in a food processor, but you can easily put them in a bag and crush them with a rolling pin, or put them in a bowl and crush them with a bottom of a cup.

Whisk the milk and egg together. Pour the milk mixture, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture to combine.

Dip each piece of chicken first into the milk, then into the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, but it all eventually ends up in the same place, so don’t worry about it.

Press the cheesy chicken into the cracker crumbs and press it in. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. After you have coated all of the chicken and placed it in the baking dish, dump the remaining cheese and cracker crumbs over top of the chicken. Sprinkle the dried parsley over the chicken.

Cover the pan with foil and bake at 400 degrees for about 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the edges of the chicken are golden brown and crispy.

In a medium saucepan combine the cream of chicken soup, sour cream, butter and cream cheese. Stir over medium heat until the sauce is nice and hot. Serve over crispy chicken and garnish with more dried parsley. Enjoy!!

*From jamiecooksitup.blogspot.com