May 31, 2011
May 27, 2011
May 25, 2011
1 lg onion Chopped
2 tsp. crushed garlic
1/4 cup oil (I used about 1/2 T. olive oil)
1 1/2 lbs ground meat and/or sausage
1 T. chopped parsley
1 large can tomatoes
1 15oz can tomato sauce
1 sm. can tomato paste
salt an dpepper
4 bay leaves
2 T. brown sugar
Saute the onion and garlic in oil (or olive oil). Ad the ground beef and parsley and brown. Drain off any fat. Then add the remaining ingredients and cook on low for 45 minutes, stirring occasionally. Cook your lasagna noodles according to the package directions - or get the no boil kind.
1 sm. onion, chopped fine 3 T. flour
4 T. butter 2 c. milk
2 egg yolks 3/4 c. Parmesan cheese
Cook the onion in butter a few minutes. Then mix in the flour until smooth. Add grated Parmesan cheese and a dash of salt. Gradually stir in the milk, stirring constantly until it is a thick cream. In a seperate bowl, sightly beat the egg yolks. Then mix in a little hot cheese source before adding the eggs to the cheese sauce. Cook on low heat for 10 minutes.
To assemble the lasagna, layer the noodles in a 9x13 pan. (I put a little tomato sauce under the noodles). Then pour half of the tomato sauce over the noodles, followed by the cheese sauce over that. Repeat the noodles and tomato sauce and cover with grated mozzarella cheese. Bake 30 minutes at 350 degrees.
We thought the lasagna was very yummy. It also wasn't as labor intensive as other lasagnas I've made before. We'll definitely make this one again.
May 20, 2011
May 19, 2011
May 17, 2011
May 14, 2011
May 11, 2011
May 7, 2011
I make taco soup way too often...But it's just so easy!
2 lbs ground beef (1 lb ground beef)
1 onion, chopped
1 15 oz can kidney beans, with liquid
1 15 oz can tomato sauce (15 oz V8 juice)
1 pkg. taco seasoning
The original recipe is in black, the green are my substitutions/ additions to the recipe. I like my taco soup with more beans, and less meat. The V8 juice is just out of convenience - we don't keep canned tomato sauce on hand. To make this soup, just brown the ground beef and chopped onions with salt and pepper. Then add all your canned ingredients, including their liquid, and the taco seasoning. Simmer for 30 minutes - or in a crockpot for several hours. Serve it up with sour cream, grated cheese, and some chips. This also a super easy way to feed a big crowd.
May 5, 2011
Lori's Healthy Chicken Enchiladas
3 c. cooked chicken breast, shredded
10-12 low carb wheat tortillas
1 can healthy request cream of chicken soup
1-2 TB. Taco seasoning
2 c. light shredded Mexican cheese blend
1 c. plain greek yogurt ( or light sour cream)
1 pkg. Lawrys Enchilada sauce ( prepared with water and 1, 6oz. can of tomato paste)
OR cheat and use Trader Joe's enchilada sauce.
Mix soup, yogurt, chicken, taco seasoning and 1 to 1 1/2 c cheese together and set aside. Spray 9x13 pan with cooking spray. Fill tortillas (about 3 TB of mixture), roll and place tortillas into pan. Pour the prepared Enchilada sauce over the top of the enchiladas and top with remaining cheese. Bake covered at 350 for 30 minutes and then uncovered for 15-20 min or until bubbling.