A Simple Recipe for Lasagna

I haven't posted a pasta recipe in awhile.....So Today...I'm in the mood for Lasagna..and here is a simple recipe..

INGREDIENTS:

1 lb. (450 g) lean ground beef

  2-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided

  2 cups light ricotta cheese

  1/2 cup Kraft 100% Parmesan Grated Cheese, divided 1/4 cup chopped fresh parsley

  1 egg, beaten

  1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

  1-1/2 cups water

  12 lasagna noodles, uncooked

(Please forgive the shameless commercial plugs for certain products...but it's their recipe!)

DIRECTIONS:

Heat oven to 350°F.

  Brown meat in large skillet on medium-high heat.

Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.

Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce.

Repeat layers twice. Top with remaining noodles and meat sauce.

 Sprinkle with remaining mozzarella and Parmesan.

Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

There it is...Enjoy....with a bottle of wine..

Eat and drink well my friends!

Asian Tomato Beef

 
Asian Tomato Beef Look ,Spend  just 10 minutes putting this recipe together earlier in the day, and come home to a tender beef and broccoli dish that's as good as a restaurant entrée.

INGREDIENTS:

2 cans (10 3/4 ounces each ) Campbell’s® Condensed Tomato Soup (Shameless plug and Free Advertising.

  1/3 cup soy sauce

  1/3 cup apple cider vinegar

1 1/2 teaspoons garlic powder

  1/4 teaspoon ground black pepper

3 pounds boneless beef round steak, cut into strips

  6 cups broccoli florets

6 cups hot cooked white rice

DIRECTIONS:

Step 1

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.

Step 2

Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender.

Step 3

Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve the beef mixture with the rice.


Don't Sweat the technique:


Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

•Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies.

There it is...enjoy!  Eat Well My Friends!

Sticky Asian Meatballs

That just looks good before I even talk about the recipe, doesn't it? Yeahhhhh.

I love spaghetti and meatballs, but sometimes you need to take things up a notch. Feel me on that? Voilà, a flavor-packed recipe with sliced scallions, sesame seeds and carrot furls.


INGREDIENTS:

MEATBALLS

Nonstick spray

1 pound ground pork

½ cup bread crumbs

1 bunch scallions, minced

1 large egg

3 garlic cloves, minced

2 tablespoons grated ginger

2 teaspoons sriracha

1 tablespoon soy sauce

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

SAUCE

1 teaspoon sesame oil

3 garlic cloves, minced

1 tablespoon grated ginger

½ cup hoisin sauce

¼ cup rice vinegar

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon sriracha

NOODLES

8 ounces udon noodles

1 carrot, peeled

1 bunch scallions, thinly sliced on the bias Sesame seeds, for serving .


DIRECTIONS:

1. MAKE THE MEATBALLS:
 Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium bowl, mix together the pork, bread crumbs, scallions, egg, garlic, ginger, sriracha, soy sauce, salt and pepper.

3. Form the mixture into 2-inch balls and place onto the baking sheet.

4. Bake until the meatballs are fully cooked, 17 to 20 minutes.

5. MAKE THE SAUCE: While the meatballs cook, heat the sesame oil in a medium pot over medium-low heat. Add the garlic and ginger, and cook until fragrant, about 1 minute.

6. Add the hoisin sauce, rice vinegar, honey, soy sauce and sriracha; bring the mixture to a simmer. Simmer until the mixture thickens slightly, about 5 minutes. Keep warm over low heat. When the meatballs are finished cooking, add them to the pot and stir until they are well coated in the sauce.

7. MAKE THE NOODLES: Bring a large pot of salted water to a boil. Add the noodles and cook according to packaging instructions. Drain well.

8. To serve, place the noodles on a serving platter and top with the meatballs.

Use a vegetable peeler to peel the carrot length wise into long strips, then roll them into curls.

Garnish the platter with scallions, sesame seeds and carrot curls.

Enjoy!  Eat well my friends!

Slow Cooker Pork Chops

What a nice way to start the month off than with a nice slow cooker recipe for Pork Chops..Huh?

If you've never had pork chops from a slow cooker before, this is the recipe to try.

INGREDIENTS:
 
2 pounds bone-in pork chop (about 6 chops),

3/4-inch thick

1 medium onion, chopped (about 1/2 cup)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup orCampbell's® Condensed 98% Fat Free Cream of Mushroom Soup (Shameless plkugs)

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

6 cups hot cooked instant white rice


DIRECTIONS:

Step 1

Season the pork as desired. Layer the pork and onion in a 3 1/2-quart slow cooker.

 Stir the soups in a small bowl.

 Pour the soup mixture over all.

Step 2

Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.

 Season to taste.

 Serve the pork and sauce with the rice

And that my friends is it...Enjoy!  Eat Well my friends.