Monday, March 26, 2007

MAPLE SAUSAGE LASAGNA!

I was making lasagna one night and when I went to get my ground beef, it was bad. I could have made something else but I was really in the mood for it, so I grabbed a pound of Jimmy Dean Maple Sausage and subsituted it for the Ground Beef.

What a wonderful idea it was, it came out sooooo good. Hope you enjoy it. As always if you try one of my recipes, leave a comment, I would love to know how you liked it.



INGREDIENTS

1 lb Jimmy Dean maple sausage
2 Roma tomatoes, sliced
1/2 carton sliced fresh mushrooms (as desired)
2 26-oz jars spaghetti sauce
15-oz container ricotta (add milk if desired)
1/2 cup shredded Parmesan
21/2 cups shredded mozzarella
16-oz box uncooked lasagna noodles
13.5-oz can strained spinach

INSTRUCTIONS

1. Brown meat.
2. Place tomatoes and mushrooms in a pan. Heat until mushrooms are cooked.
3. Add sauce to vegetables and mix together. Combine mixture with meat.
4. Mix cheeses together.
5. Place 2 cups of sauce mixture at bottom of 9-by-13-inch dish.
6. Then place 1 layer of the uncooked noodles.
7. Add 1/3 of the cheese mixture.
8. Add 1/2 of the spinach.
9. Repeat steps 6-8.
10. Top with another layer of noodles and then the remaining sauce.
11. Cover with foil and bake at 375 degrees for 1 hour.
12. Take off foil and sprinkle with remaining cheese. Return to oven until brown.

Menu Plan Monday!!!


Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too. The favorites usually have recipes up already so I'll link, and if not, then I will have the recipes up on the day that I make them, so if you're interested in a specific recipe just come back OR let me know and I'll go ahead and get the recipes up for you:)

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".


MENU PLAN March 26th - 31st



MONDAY 26TH

BREAKFAST: Oatmeal
LUNCH: Omelettes
DINNER: Steaks with Fries


TUESDAY 27TH

BREAKFAST: Pancakes
LUNCH: Soups
DINNER: Maple Sausage Lasagna


WEDNESDAY 28TH

BREAKFAST: Waffles
LUNCH: Pot Pies
DINNER: Fried Chicken w/ mashed pot.


THURSDAY 29TH

BREAKFAST: Cinnamon Toast
LUNCH: PB&J Sandwiches
DINNER: Quesadillas w/ Spanish Rice


FRIDAY 29TH

BREAKFAST: French Toast
LUNCH: Tuna Salad
DINNER: Onion burgers


SATURDAY 30TH

BREAKFAST: Bagels w/ cream cheese
LUNCH: Pigs in a Blanket
DINNER: Roast Chicken and Potatoes


SUNDAY 31ST

BREAKFAST: Bacon, Eggs, Biscuits and Gravy
LUNCH: Chili Dogs
DINNER: Potato and Onion Soup

Sunday, March 18, 2007

BAKED HAM AND CHEDDAR SANDWICHES

Yummy!!! Loved these, tried this recipe yesterday for the first time and it was really good, the kids really enjoyed these too. I made them for lunch but you can certainly make them for breakfast or brunch, even a light dinner.

BAKED HAM AND CHEDDAR SANDWICHES


3 tablespoons butter, softened
8 slices day-old Italian Bread (3/4 inch thick) *I used Sourdough bread, really good*
8 slices American or cheddar cheese
8 thin slices deli ham
1 tablespoon grated Parmesan cheese
2 eggs
2 cups milk
1 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon ground mustard


Spread butter on one side of each slice of bread.

Place four slices butter side down in a greased 13-in x9-in. x2-in. baking dish. Top with American cheese, ham and Parmesan. Top with remaining bread, butter side up.

In a large bowl, whisk the eggs, milk and seasonings. Pour over bread; turn each sandwich.

Bake, uncovered, at 350º for 35 minutes or until golden brown.

Yield: 4 servings

Monday, March 05, 2007

Menu Plan Monday!!!


Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too. The favorites usually have recipes up already so I'll link, and if not, then I will have the recipes up on the day that I make them, so if you're interested in a specific recipe just come back OR let me know and I'll go ahead and get the recipes up for you:)

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".


MENU PLAN March 5th - 11th



Monday 12th
Breakfast:
French Toast
Lunch:
Tuna Sandwich
Dinner:
Chicken Fried Steak with
Mashed Potatoes and carrots




Tuesday 13th

Breakfast: Oatmeal, Chocolate Milk
Lunch: Soup & Sandwiches
Dinner: Crockpot Chicken Cordon Bleu




Wednesday 14th
Breakfast: Cinnamon Toast
Lunch: Chicken Nuggets, Mac and Cheese
Dinner: Spaghetti & Garlic Cheese Bread




Thursday 15th
Breakfast: Cereal, milk
Lunch: Pigs in a blanket
Dinner: Battered Fish Fillets w/ Curry Rice





Friday 16th
Breakfast: Banana Pancakes, Juice
Lunch: Cheese Quesadillas
Dinner: Homemade Pizza


Sunday, March 04, 2007

ENCHILADA CASSEROLE

For dinner last night I tried this new Recipe from the Family Cookbook. It's called Enchilada Casserole and since we love Mexican food it was a must try for me. It was wonderful, so so good, hubby kept repeating "this is SO good" in between bites and even the kids ate it all without complains and questions about what is on the plate, and is it a vegetable, can I eat it, does it taste yucky, is it hot?

Anyway, enjoy and if you try it, let me know how you liked it :)



ENCHILADA CASSEROLE


2 lb. lean ground beef
3 small onions, chopped
1 can (4 ox.) diced green chile peppers
1/4 tsp. McCormick Garlic Powder
1 can (10 ox.) enchilada sauce
12 corn tortillas
2 cups Kraft Finely Shredded Cheddar Cheese
1 can (10 3/4 ox.) cream of mushroom soup


Preheat oven to 400º F. In large skillet cook ground beef, onions, undrained chile peppers, and garlic powder, half at a time, until beef is brown and onions are tender. Drain fat.

Pour enchilada sauce into shallow dish. Dip 3 of the tortillas in sauce. Place in 13x9x2-inch baking pan. Top with one-fourth of the meat mixture, one-fourth of the cheese, and one-fourth of the soup. Repeat layers 3 more times. pour any remaining enchilada sauce over top.

Tightly cover pan with foil. Bake for 20 minutes. Remove foil. Bake about 5 minutes or until heated through.

Serves 8.