Saturday, February 26, 2011

Recipes to Write Home About

I have recently enjoyed a couple of new recipes, and I thought I would share the yummy goodness with you all.

The first I found through Money Saving Mom, from the blog Life As Mom.  The link is here if you want to print this recipe.  This is for the best lasagna!  I should let you know that I am not a big fan of Italian food, and I despise making lasagna because of the work involved.  But this recipe is worth it.  I divide the ingredients into two 1 1/2 quart baking dishes.  We eat one and freeze one.  If I didn’t divide it, Ben would eat it all in one sitting!

{“Fish Mama’s Lasagna”}
Serves 6 to 8


  • 1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, etc.)
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 26 to 28 ounces (about 3 cups) pasta sauce
  • Salt and pepper
  • 2 tablespoons red wine (optional)
  • 1 cup chicken stock
  • 8 ounces cream cheese, softened
  • 2 tablespoons white wine (optional)
  • 12 ounces (3 cups) freshly grated mozzarella
  • 6 to 8 no-boil lasagna noodles
  • 2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
  • 1 cup (about 4 ounces) freshly grated parmesan

Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.

In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.

Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.

Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 45 minutes. (You'll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. That would drive you crazy this late in the game.

I love the vegetables included in this, and I don’t use the optional wines (just in case you were wondering).  Try it…I know you’ll love it!

Another delicious recipe came to me via Mom:  Poppin’ Fresh Barbecups.  I’ve made it twice, and it is easy deliciousness.  I used shredded chicken instead of the beef the second time.  I liked the chicken better.

{Poppin’ Fresh Barbecups}


    • 1 lb lean (at least 80%) ground beef (or 1-2 chicken breasts, cooked and shredded)
    • 1/2 cup barbecue sauce
    • 1/4 cup chopped onion
    • 1 to 2 tablespoons packed brown sugar
    • 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits
    • 1/2 cup shredded Cheddar or American cheese (2 oz)


  • Heat oven to 400°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
  • Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
  • Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.


No comments:

Post a Comment

Please leave your email address if you need a response to your comment, or check back here to see my reply in the comments section.