I know what you are thinking, What exactly is Lazzia. Well it is a cross between Lasgna and Pizza. Let me tell you how to make this wonderful dish
I large Green Bell Pepper
I yellow onion
I pkg of Pepperoni
I pkg diced ham
I bag Mozzerella cheese
I 16 ounce container cottage cheese
I lb hamburger meat
I can spagetti sauce
I box Lasgna Noodles
Cook as you would Lasgna and put together as you would Lasgna, but with the added ingredients. Bake on 350 for 45 minutes. Serve with Garlic Bread and enjoy.
1 1/2 cups uncooked rice (brown pref.)
1 tsp Olive Oil
1 cup chopped onion
1 garlic clove
1/2 cup chopped celery
1/2 cup chopped green pepper (I did not use this)
2 Boca Burger patties, chopped to resemble ground beef texture
1-4 oz can of Old El Paso green chiles(mild), drained and chopped
1 tsp basil
3/4 tsp salt
1/2 tsp black pepper
1 15-oz can of red beans (I used kidney), rinsed and drained(I used a can of pinto beans too, to super size the protein!)
1 15 oz can of organic tomato sauce, diluted with 1/2 cup of vegetable broth
Preheat oven to 350 degrees.
Cook rice according to package directions. Spray baking dish (8 inches by 8 inches---although I used my 9x13 and it was perfect!) and set aside.
Heat oil in a nonstick pot and saute onions until soft. Add garlic, celery, and green pepper, and cook a few minutes longer. Microwave your Boca patties and chop them up. Add the Boca patties and green chiles to the pan for 2 minutes. Add basil, salt, pepper, beans and half of the tomato sauce mixture. Cook until blended together.
Spread half of the rice in the baking dish. Cover with the Boca mixture. Cover Boca mixture with balance of rice and pour remaining tomato mixture over all. Bake in 350 degree oven for 30-45 minutes. (I baked it for 30 minutes and it was perfect!).
This is a great leftover dish, too, I would say it makes about 8 servings.
BBQ Tofu Sandwiches
I got this recipe online and modified it...it was SOOOOOOO good! Tasted a LOT like a BBQ chicken Sandwich, even my dd liked it!
1 12 oz package of Firm Tofu
2 tablespoons vegetable oil
1 onion, sliced
1 cup Annie's BBQ Sauce(you can use any kind you like, but I use Annies because it has no sugar in it)
6 Whole Wheat Hamburger buns
1 Drain the tofu between paper towels until most of the water has been squeezed out.
2 Slice tofu into 1/4 inch thick slices.
3 Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
4 Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.
Easy Chicken Casserole (kegsmom1225)
2 cans Swanson Chunk Chicken Breast
1 pkg Wide Egg Noodles
Cream of chicken soup
Cream of Mushroom Soup
1 small bag Ruffle Potato chips
1 small block of velveta cheese
In small saucepan, combine velveta cheese, cream of chicken soup, cream of mushroom soup and canned chicken and cook over meduim heat until cheese is melted.
Cook Noodles as recommended.
In small cake pan, spread noddle and top with mixture. bake 350 for 20 minutes, in the final 10 minutes, add the crumbled chips and bake again 10 minutes.
Serve with Broccoli.
~2# Stew meat
1 package Good Seasons Italian Dressing Mix
1 package Au Jus gravy
2t Italian Seasoning
Mix together water, gravy and dressing mixes, and seasoning. Pour over meat in crockpot. Crock on LO 6-8 hours. I sometimes add carrots and potatos to the crock to cook along with this.
Chicken breast pieces
2 cans cream of mushroom soup( or favorite cream of soup) (I use Chicken and Herb or Dijon Chicken)
2 cups Uncle Ben's rice
4 cups water
2 pkg good season's salad dressing mix
In saucepan, combine water, soup, & dressing mix.
Bring to boil stirring frequently.
Pour soup mixture into 9x13 pan.
Add rice (uncooked) & stir.
Place chicken on top, cover tight with foil.
Bake 1 hour @ 350. Remove foil. Bake 1/2 hour to brown.
I added broccoli florets to this today and I never took the foil off to brown , it was very good.
Pork Chops in the crockpot (Lumpyloohoo)
This is a variation of the chicken with swiss cheese and stuffing cooked in the crock.
Just substitute chops for chicken!
Put porkchops on the bottom of a greased crockpot. Then cover with swiss cheese (I guess any cheese would work- I used cheddar once and it was good).
In a separate bowl mix together a box of stuffing and the seasoning packet, and a can of mushroom soup. Smear all of this over the cheese covered chops. Top with parm. cheese.
Cook on high for 3-3 1/2 hours. YUM!
Crescent Chicken (Lumpyloohoo)
1 3/4 cups of chicken- cooked and cut into small pieces
1 can of cream of chicken soup
1 cup milk
1 cup cheddar cheese
1 can of refrig. crescent rolls
Cook the chicken and then in small bowl add 2 T of cheese to the chicken. In the meantime in saucepan melt 1/2 c. cheese with soup and milk. I added my favorite spices to liven it up.Pour hot soup in 8/8 pan. Then unroll the crescent rolls and add about 2 T of chicken mixture on wide end of rolls nad roll up. Place rolls in hot soup and bake for 25 minutes at 375. Sprinkle with remaining cheese.
This casserole is much better if it has sat overnight in the refrigerator.
So, you may choose to do the preparations on one day and the baking and
serving on another day. This casserole freezes quite well.
Makes 4 servings
3 small eggplant, peeled and very thinly sliced
2 cups vegetable broth
1 cup bread crumbs (Italian seasoning one - onion, garlic, oregano,
basil, parsley, thyme, mint)
Non-stick cooking spray
Tomato sauce mixture (see below, or use a well-seasoned
prepared jar/canned version)
6 tbsp nonfat Parmesan/Romano cheese, shredded
6 tbsp nonfat Mozzarella cheese, shredded
Tomato Sauce Mixture:
1-3 cloves garlic, finely chopped (depending on your preference)
1/4 cup finely chopped onion
4 tsp oil
2 large cans of crushed tomatoes
1 large can of tomato puree
1 can tomato paste
1 tsp each of oregano, basil, parsley. thyme, mint (optional),
crushed red pepper (optional)
Pour half the vegetable broth in one shallow bowl and pour half the bread
crumbs into another shallow bowl. Have an empty plate beside these two
bowls. Dip the sliced eggplant in the vegetable broth. Dip slice into the
breadcrumbs, coating each side evenly. Put the breaded eggplant in the dish.
Spray a cookie sheet with cooking spray & preheat the oven to 350 degrees F.
Put one layer of breaded eggplant in the pan. Cook each side until golden brown.
(Since slices are so thin, they cook quite quickly--less than 5 minutes if the
oven is preheated.) Line a flat plate with paper towels. Using a fork put cooked
eggplant in the paper lined dish to drain. Repeat above steps until all the
eggplant is baked. Once all the eggplant is cooked & drained, you have the
choice of stopping here & refrigerating the eggplant overnight or continuing
the process. Lightly spray a casserole with cooking spray.. Pre-heat oven to
375 degrees. Using a large cooking spoon, put a thin layer of the tomato
sauce mixture in the casserole pan. Place a layer of the cooked eggplant on top
of the sauce mixture. Add a thin layer of the sauce mixture over the eggplant.
Lightly sprinkle grated parmesan/romano cheese over the sauce. Depending
upon how cheesy you wish this to be, you can now add a thin sprinkling of
mozzarella cheese or reserve the mozzarella only for the top of the casserole.
Continue (eggplant, sauce, cheese, eggplant….) until the casserole is about 1/4
inch below the rim). On the top layer of the casserole, completely cover the
top with mozzarella cheese (slices, slivers, etc are okay). Bake in a 375 degree
oven for approximately 20-25 minutes. Do not let top layer of cheese burn.
Tomato Mixture: Put oil in the bottom of a sauce pan with the finely chopped
onion & garlic. Sauté until the onion and garlic are lightly browned. Depending
on your preference you can keep the garlic & onion in the pan or remove at
this point. Slowly, add the crushed tomato, tomato puree, & tomato paste. Sprinkle
the oregano over the top of the tomato, covering the surface. Mix it in. Repeat
using the parsley. Lightly sprinkle in the remaining ingredients. Mix in. Cover
pan, lower heat. Cook at a medium-low heat for 3-5 hours, stirring frequently.
1 lb of thinly sliced boneless chicken breast
1 1/2 cup whipping cream
1/4 cup flour( for dredging chicken)
2-3 Tbsp Olive Oil
3/4 cup Marsalla wine
3/4 cup mushrooms(optional)
1/2 mozzarella cheese(Shredded)
Pound chicken between wax paper to tenderize
Dredge Chicken in flour salt and pepper
Sauté chicken in olive oil on medium/high heat until lightly browned on both sides~remove from fry pan and transfer to plate.
Sauté mushrooms if using.
Add Marsala wine and boil for 3-4 minutes, until liquid is reduced in half.
Add 1/2 of the whipping cream and cook for 2-3 minutes.
Add remaining cream and cook for another 2-3 minutes. Reducing the whipping cream twice makes it thick and creamy.
Return chicken to the pan and cover with cheese cook for 2-4 minutes until cheese melts.