Caprese Lasagna from Rachael Ray

This is going on my meal plan real soon!

 

Caprese Lasagna

2 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons flour
2 cups milk
A few grates fresh nutmeg
Salt and freshly ground black pepper
1 box oven-ready lasagna noodles
1 cup shredded mozzarella cheese
Half a bunch (about 30 leaves) basil, chopped
4 Roma tomatoes, thinly sliced

Yields: 4 servings
Preheat oven to 375ºF.

Place a large saucepot over medium-heat and melt the butter. Add garlic to pan and cook until aromatic, about 1 minute. Sprinkle the flour over the butter and garlic, and cook for about 1 minute. Whisk the milk into the butter-flour mixture and bring up to a bubble. Add the nutmeg, season with salt and ground black pepper, and simmer until thickened, 3-4 minutes.

Assemble the lasagna by ladling a small amount (about 1/4 cup, just eyeball it) of the sauce into the bottom of a 9×13″ baking dish and laying 3 lasagna noodles over the sauce. Top the noodles with a third of the sliced tomatoes, a third of the basil, 1/4 cup of sauce and a third of the shredded cheese. Repeat until all ingredients are used up, topping the lasagna off with a final layer of sauce and shredded cheese.

Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. When ready to serve, top with remaining chopped basil leaves.

Menu Plan 110

 

Welcometo Menu Plan Monday! I have a short menu this week. I hope you find something you can use. Make sure you visit OrgJunkie and several of the bloggers who post their plans!  

Chicken-Stuffed Dumplings

Sausage and Mushroom Crustless Quiche

MJ’s Crockpot Casserole

Hamburger Helper – Italian Sausage

Taco Soup ( crockpot )

TJ Mandarin Chicken

Taco Soup in the crockpot

Taco Soup

1 lb hamburger
1 can pinto beans, drained
1 – 16 oz can corn, drained
1 – 11 oz can mexicorn, drained
1 – 15 oz can stewed tomatoes
1 – 10 oz can tomatoes with green chilies
1 pkg taco seasoning
1 pkg dry ranch dressing mix

Brown hamburger and drain. Combine with beans, corn, mexicorn,
tomatoes, seasoning mix and dressing mix. Cook on low for 3 hours.

Mini Muffalettas and Ham and Cheese Rolls

Welcome to Freezer Food Friday.

 

 Today I have 2 recipes to share. I am looking forward to seeing what you have. Post your recipe on your blog ( or leave it in the comments here if you do not have a blog) and link it below with Mr. Linky.

 

 

Mini Muffalettas

 

Makes 3 doz.

 

1 lb. shaved ham

8 ozs. shredded mozzarella cheese

3 pkgs. Pepperidge Farm Finger Rolls (comes on a paper tray per dozen)

1 jar Italian olive mix

 

 

Cut rolls like a large sandwich. Layer ham, cheese then top with olive mix. Replace top on sandwiches. Wrap in foil. Freeze until ready to bake. Bake at 350 degrees for 20 minutes.

 

 

 

 

Ham and Cheese Rolls

Makes 3 doz.

¾ cup butter, softened

¼ onion, chopped

1 Tbsp. poppy seeds

2 Tbsps. prepared mustard

1 tsp. Worcestershire sauce

1 lb. shaved ham

8 ozs. Swiss or Cheddar cheese

3 pkgs. Pepperidge Farm Finger Rolls

 

 

Mix softened butter with the next 4 ingredients. Cut rolls like a large sandwich. Spread butter mixture on both sides of sandwich. Layer ham and cheese then replace roll tops. Wrap in foil. Freeze until ready to bake. Bake at 350 degree oven for 20 minutes.

 

Raspberry Chicken Supreme

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

 

Please come back and join me for Freezer Food Friday…

 

 

 

 

 

Raspberry Chicken Supreme 

 

3 cups quick-cooking white rice

6 cups chicken broth

1 tsp. ground ginger

1 12 oz.jar raspberry preserves

1/4 cup Dijon-style mustard

4 skinless, boneless chicken breasts, cut into 2 inch cubes

1 cup canned pineapple chunks, drained

 

In slow cooker combine rice, chicken broth, and ginger. In a small bowl mix preserves and mustard. Stir into rice, and broth. Add chicken and pineapple. Cover and cook on low-heat setting for 3 hours or until liquid is absorbed and chicken is cooked to 170 degrees.

 

Number of Servings: 4

Ricotta Vanilla Bread Pudding

Ricotta Vanilla Bread Pudding
Makes 6 servings

2 tablespoons butter (preferably unsalted), melted
6 slices challah bread, each 1¼ inches thick, cut into ½-inch cubes
½ cup golden raisins
1 cup milk
1 container (15 ounces) ricotta cheese
½ cup sugar
2 eggs
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon ground vanilla

Preliminaries: Bring water to a boil. You’ll need enough to reach 1 inch of water up the side of the souffle dish after it’s placed in the slow- cooker bowl.

Combine bread-raisin mixture: Coat a 1½-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.

Prepare ricotta mixture: Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoon butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil. Place souffle dish in slow cooker bowl. Fill bowl with boiling water to reach 1 inch up the side of the souffle dish.

Cook the pudding: Cover top of slow cooker with a dish towel. Top with cooker lid. Cook for 2½ hours on high, or until internal temperature registers 140 degrees on an instant-read thermometer.

Presentation: Cool at least 20 minutes before serving.

Source: Adapted recipe from “Art of the Slow Cooker” by Andrew Schloss (Chronicle Books), reprinted in Family Circle magazine, April 17, 2009.

Menu Plan # 109

Welcome to Menu Plan Monday!

 

 

 

I have planned six dinner menus because we normally don’t do a real meal on Sunday due to church getting out late and AWANA starting early. Share your menu plan on your blog and go link it at OrgJunkie’s on Monday.

 

If you find something you can use here, leave me a comment and let me know! Come back and join me for Freezer Food Friday!  

 

 

 

Hoisin Pork Chops, mashed potatoes, asparagus

Sausage and Mushroom Crustless Quiche

Slow-Simmered Turkey, Pot Pie Style ( using chicken thighs )

Slow Cooker Chinese Chicken Curry

Crockpot Poached Salmon, Rice, Spinach Salad

Chipotle Chicken Chili

Hamburger Steak With Sweet Onion-Mushroom Gravy

Welcome to Freezer Food Friday.

 Today I have a recipe for Hamburger Steak With Sweet Onion-Mushroom Gravy to share. I am looking forward to seeing what you have. Post your recipe on your blog ( or leave it in the comments here if you do not have a blog) and link it below with Mr. Linky.

 

 

Hamburger Steak With Sweet Onion-Mushroom Gravy

Prep: 15 min., Cook: 20 min.

2 honey-wheat bread slices
1 pound ground round
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (1.2-oz.) envelope brown gravy mix
1 tablespoon vegetable oil
1 (8-oz.) package sliced fresh mushrooms
1 medium-size sweet onion, halved and thinly sliced

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together brown gravy mix and 1 1/2 cups water.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

SCRUMPTIOUS SLOW-COOKER BEEF STEW

 

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom

 

Please come back and join me for Freezer Food Friday…

 

 

 

SCRUMPTIOUS SLOW-COOKER BEEF STEW

 

Do not stir stew until directed because potatoes and carrots will not get tender unless they’re at the bottom of the pot.

 

Start to finish: 10 minutes preparation, plus 10 hours slow-cooking time.

 

• 1 cup cubed white potatoes (peel first if desired)

• 1 cup (about 20) baby carrots

• 1 cup diced celery

• 8 ounces sliced fresh mushrooms

• 1 ½ pounds lean beef cubes for stew

• ½ envelope ( ¼ cup) dry onion-soup recipe mix

• 2 bay leaves

• 1 tablespoon Worcestershire sauce

• ½ teaspoon dried thyme

• ¼ teaspoon pepper

• 1 (14 ½-ounce) can fat-free beef broth

• 1 (10 ¾-ounce) reduced-fat, reduced-sodium cream of mushroom soup

• 1 (14 ½-ounce) can diced tomatoes with juice

• ½ cup frozen green peas

• 3 tablespoons cornstarch

 

Place potatoes evenly in bottom of slow-cooker pot. Scatter carrots, then celery over potatoes. Add remaining ingredients except peas and cornstarch in order given.

 

Cover pot, and cook on low for 8 to 10 hours, or until the meat is fork-tender.

 

Remove lid, and stir stew well. Rinse frozen peas with warm tap water to defrost slightly, and add to pot. Mix cornstarch with 3 tablespoons water in a small jar that has a lid. Cover and shake to combine well. Gradually add half of cornstarch mixture to stew, stirring gently but well. Add remaining cornstarch as needed to reach desired consistency. Serve at once. Makes 6 servings.

Slow-Cooker Risotto With Gourmet Mushrooms

Slow-Cooker Risotto With Gourmet Mushrooms

Start to finish: 15 minutes preparation, plus 2 hours unattended in slow cooker (see Cook’s note)

Yield: 6 servings

• 4 tablespoons olive oil, divided use
•1/2 cup finely chopped onion
• 1/2 cup dry white wine, such as Chardonnay, divided use
•1 1/4 cups Arborio rice
• 3 3/4 cups fat-free, reduced-sodium chicken broth
•2 tablespoons butter
• 8 ounces mixed gourmet mushrooms, sliced (see cook’s note)
• 3 tablespoons half-and-half salt and pepper, to taste
• Freshly grated Parmesan cheese, optional garnish

Cook’s note: For testing purposes, we used two 4-ounce packages of mixed sliced gourmet mushrooms containing baby bells, shiitake and oyster mushrooms. Any combination of hearty mushrooms will work.

If you have a medium to large round slow cooker, cook the rice for 2 to 21/2 hours, until tender and still moist but not soupy. If you have large oval one, cook the rice for 13/4 to 2 hours, until tender and moist but not soupy.

In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and cook until just soft but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice, and stir and cook until it begins to turn translucent, about 2 minutes. Scrape rice and onion mixture into slow cooker. (Set skillet aside and do not wash.) Turn slow cooker to high, and add broth. Cover and cook on high until tender and moist but not soupy, about 13/4 hours to 21/2 hours.

Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4 cup wine, stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly before placing the mushrooms in a microwave-safe bowl; cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.

Uncover the risotto, and stir in the half-and-half and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan, if desired.

Approximate values per serving: 305 calories (41 percent from fat), 14 g fat (4 g saturated), 13 mg cholesterol, 7 g protein, 36 g carbohydrates, 2 g dietary fiber, 382 mg sodium

Beverly Mills and Alicia Ross are co-authors of “Desperation Dinners!” (Workman, 1997), “Desperation Entertaining!” (Workman, 2002) and “Cheap. Fast. Good!” (Workman, 2006). www.desperationdinners.com