I went to my kids' back-to-school last night and they actually served us DINNER. Sweet! There were two choices of lasagna available - meat (regular) and vegetarian. I had the vegetarian and it was so delicious, I woke up wanting more this morning!
I've been reading a blog called A Year of Slow Cooking for a long time and appreciate her fun instructions and honest evaluations of the recipes she tries. It's a fun blog to read, even if you never try a recipe.
I read her latest entry today, and it was a recipe for this lasagna in the crock pot. Score!
I'm linking to it here, not only for this recipe, but for the other vegetarian-friendly crock pot recipe links she added to the end of the post. She also has a "vegetarian" category of recipes. Score again!
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Tuesday, September 14, 2010
Monday, October 5, 2009
Pasta Fagioli
(A hearty Italian soup)
1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro
In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.
Vegetarian Variation: Substitute vegetable broth for chicken broth.
1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro
In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.
Vegetarian Variation: Substitute vegetable broth for chicken broth.
Tuesday, September 29, 2009
Quick and Easy Spaghetti Dinner
An easy skillet spaghetti dinner recipe.
INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.
INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.
Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.
Saturday, August 15, 2009
Potluck Lasagna
1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese
In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.
In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.
To use frozen lasagna: Thaw in fridge overnight. Bake as directed.
*I sometimes substitute spaghetti sauce for the stewed tomatoes.
Pizza Meat Loaf Cups
1 egg, beaten
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.
Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.
To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.
Yield 1 dozen
Thursday, August 6, 2009
Chicken Lasagna Roll Ups
18 lasagna noodles, uncooked
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Cooking Directions
Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.
Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.
Bake 30 minutes or until heated through.
Yield: 6 servings
***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.
Vegetarian Variation: Omit Chicken
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
Cooking Directions
Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.
Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.
Bake 30 minutes or until heated through.
Yield: 6 servings
***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.
Vegetarian Variation: Omit Chicken
Wednesday, August 5, 2009
Pizza Hot Dish
We just tried this tonight for the first time and really enjoyed it! It makes enough for two casseroles; one for now, one for later. Or you can just halve the recipe.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese
In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.
Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.
Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.
Monday, August 3, 2009
Beef Taco Lasagna
Makes two 9x13 pans
18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.
Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.
To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.
18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa
Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.
In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.
Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.
To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.
Friday, July 17, 2009
Spaghetti Diablo
One of my VERY FAVORITES!!!
2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese
Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.
***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D
Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.
2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese
Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.
***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D
Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.
Meaty Spaghetti Sauce
I love a thick, meaty spaghetti sauce, so I came up with this sauce that is perfect for my taste buds. :)
1 lb ground beef
1 onion, chopped
2 t. Italian Seasonings
Cook ground beef in a large sauce pan, drain fat. Add onion and Italian seasonings and cook until onion is cooked through.
Then add:
4-6 cloves garlic, minced
28 oz crushed tomatoes
6 oz tomato paste
1 t. black pepper
½ t. salt
1 bay leaf
Cover, simmer for 30 minutes. Remove bay leaf before serving.
***This freezes well, I like to make a double batch and freeze some for later. Just reheat in a crock pot or on the stove.
Vegetarian Variation: Omit ground beef, add 3 chopped mushrooms and one chopped zucchini when onions are almost cooked through.
1 lb ground beef
1 onion, chopped
2 t. Italian Seasonings
Cook ground beef in a large sauce pan, drain fat. Add onion and Italian seasonings and cook until onion is cooked through.
Then add:
4-6 cloves garlic, minced
28 oz crushed tomatoes
6 oz tomato paste
1 t. black pepper
½ t. salt
1 bay leaf
Cover, simmer for 30 minutes. Remove bay leaf before serving.
***This freezes well, I like to make a double batch and freeze some for later. Just reheat in a crock pot or on the stove.
Vegetarian Variation: Omit ground beef, add 3 chopped mushrooms and one chopped zucchini when onions are almost cooked through.
Thursday, July 16, 2009
Italian Skillet Supper
3 cups uncooked spiral pasta
1 pound bulk Italian sausage
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain the pasta; mix with meat mixture and half of cheese. Sprinkle remaining cheese on top. Cover and cook over medium-low heat for 10 minutes or until heated through.
Yield: 6-8 servings.
1 pound bulk Italian sausage
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain the pasta; mix with meat mixture and half of cheese. Sprinkle remaining cheese on top. Cover and cook over medium-low heat for 10 minutes or until heated through.
Yield: 6-8 servings.
Monday, July 13, 2009
Chicken Manicotti
garlic powder
1 pound boneless skinless chicken breast
14 manicotti shells
1 jar spaghetti sauce, divided
1 pound Italian sausage cooked and drained
1 can olives, sliced
2 cups shredded mozzarella cheese
2/3 cup water
Cut chicken into long, thin strips; sprinkle with garlic powder. Stuff chicken into the manicotti shells. Spread 1 cup spaghetti sauce in greased baking dish.
Place stuffed manicotti shells in each dish. Sprinkle with sausage and olives. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
Drizzle water around the edge of dish. Cover and bake at 375 degrees for 65-70 minutes or until chicken juices run clear and pasta is tender.
*** I like to double the recipe and freeze a batch for later. To use frozen casserole: Thaw in fridge. Let stand at room temp for 30 minutes. Bake as directed.
1 pound boneless skinless chicken breast
14 manicotti shells
1 jar spaghetti sauce, divided
1 pound Italian sausage cooked and drained
1 can olives, sliced
2 cups shredded mozzarella cheese
2/3 cup water
Cut chicken into long, thin strips; sprinkle with garlic powder. Stuff chicken into the manicotti shells. Spread 1 cup spaghetti sauce in greased baking dish.
Place stuffed manicotti shells in each dish. Sprinkle with sausage and olives. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
Drizzle water around the edge of dish. Cover and bake at 375 degrees for 65-70 minutes or until chicken juices run clear and pasta is tender.
*** I like to double the recipe and freeze a batch for later. To use frozen casserole: Thaw in fridge. Let stand at room temp for 30 minutes. Bake as directed.
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