1/4 cup olive oil
2 TBSP fresh lemon juice
1 1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp kosher salt
1/8 tps freshly ground pepper (plus more as needed)
1/2 tsp sugar
1 cup orzo pasta (un cooked)
1/4 cup pine nuts
1/4 cup golden raisins
3 TBSP finely chopped pitted oil-cured black olives
3 TBSP finely chopped red onion
1/4 cup thinly sliced fresh basil
2 oz feta cheese, drained and crumbled
Whisk together the olive oil, lemon juice, garlic, oregano, salt, pepper and sugar in a small bowl and set aside.
Cook the pasta, 8-10 minutes, drain and transfer to a medium bowl.
While the pasta is cooking, put pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes. Be careful, they burn easily.
Add dressing to hot pasta and toss. Let the pasta cool to room temperature and add pine nuts, raisins, olives, onion and basil and stir. Add feta and toss lightly. Add salt and pepper as needed.
This is fairly easy to make, and is a great summer recipe. You can eat it cold or at room temperature too. It makes a good picnic salad because there is no mayo in it to go bad. I have a tendency to put too much garlic in it, and i leave out the olives because i don't like them.
8 oz ground beef
8 oz italian sausage, crumbled
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
2 jars marinara sauce
8 oz ricotta cheese
8 oz cream cheese at room temp (1 block)
1 cup grated parmesan cheese
1 package, 12 sheets, no boil lasagna noodles
1 cup lightly packed basil leaves, torn into small pieces
2 cups shredded mozzarella cheese
Preheat oven to 375, spray a 9x13 baking pan with non stick spray. Cook beef and sausage and season with salt and pepper. When cooked, transfer to a medium bowl and add marinara sauce. Stir to combine and set aside.
Mix ricotta, cream cheese and parmesan in a medium bowl. Season with 1/4 tsp of pepper.
Cover bottom of baking dish with 1 cup of meat sauce, arrange a single layer of noodles (3 sheets) on top of the sauce. Spread 1 1/2 cup of sauce on top, add 1/2 of the cheese mixture, then add 1/2 of the basil leaves on top of that. Top with another layer of noodles, 1 1/2 cups of sauce, the remaining cheese mixture and the remaining basil. Spread remaining sauce on top and sprinkle with mozzarella cheese.
Cover with aluminum foil and back for 30 minutes. Uncover and back until the cheese is bubbly and golden brown - 10-15 more minutes. Let stand 15 minutes before serving.
SLOW COOKER LASAGNA
4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)
I halved the recipe for me and it fed my family of 5
4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese
Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas. Enjoy!
1 loaf of bread,
3 cups milk,
1/4 cups white sugar,
1/2 tsp salt,
2 tsp vanilla.
Grease 9x13 pan. Cut bread into cubes and put in greased pan. Mix rest together and pour overtop. Dot with margarine/butter. Let sit for 10 minutes. Drizzle with cinnamon sugar (1/4 cup sugar, 2 tsp cinnamon). Bake 35-40 minutes on 350
Macaroni & Cheese
3c. elbow macaroni
2tbsp. all-purpose flour
8oz (2c) cheddar cheese, cubed (or American Cheese, not sure what that is)
Cook macaroni until tender; drain. In saucepan, melt butter, blend in flour, salt and a dash of pepper. Add milk; cook and stir until thick and bubbly. Add onion (optional) and cheese. Stir until melted. Mix cheese sauce with macaroni. Put in 1 1/2quart casserole dish. Sprinkle 1 sliced tomato with salt. Arrange on top. Bake at 350 degreese for 35-40mins; or until heated through. Makes 6 servings.
1lb. ground beef
2lbs cheddar cheese, cubed
1 16-oz jar of salsa (your preference for amt. of spice-mild, med, etc)
1tbsp. worcestershire sauce
Tostitos, or chips of your choice
Brown ground beef, crumble into small pieces and drain. Combine beef, cheese, salsa and worcestershire sauce in slow cooker. Cover. Cook on high 1hr; stirring occasionally until cheese is fully melted. Serve immediately, or turn on low for serving up to 6hrs later. Serve with your favourite dip chips...
2-3lb boneless pork roast, cubed
2 onions, chopped (optional)
12oz. bottle of BBQ sauce
Place meat in the slow cooker. Add onions, BBQ sauce and honey. Cover, and cook on low for 6-8hrs. Use 2 forks to shred meat when done. Serve on buns with sauce on top.
Makes 6-8 servings.
One-Dish Chicken Supper
4 boneless chicken breasts
1 can of cream of chicken soup, OR cream of celery soup, OR cream of mushroom soup
1/3 c. milk
1pkg. Stove top stuffing dressing mix and seasoning package
1 2/3c. water
Place chicken in slow cooker. Combine soup and milk. Pour over chicken. Combine stuffing mix, seasoning packet and water. Spoon over chicken. Cover. Cook on low 6-8hrs.
BBQ Chicken for Buns
6c. diced, cooked chicken
2c. chopped celery (optional)
1c. chopped onions
1c. chopped green peppers
2tbsp. brown sugar
2tsp. dry mustard
Combine all ingredients in slow cooker. Cover. Cook on low 8hrs. Stir chicken until it shreds. Pile onto buns and serve.