Wednesday, August 19, 2009

The One with the Recipes I'd love to try

I found some fabulous recipes online today that I just can't wait to squeeze into my menu plan! I've already planned through the end of August, so these will be going on the meny for September. I've posted the recipes here, along with the links to the pages that I found them on.

Sharon Dougherty's Lasagna

Brown 1-1/2 lb ground beef. Add 1 tbsp parsley, 1/2 tsp salt, 12 oz tomato paste, 1 clove garlic, minced, 1 tsp basil, 2 cups tomatoes. Simmer 30 minutes. Refrigerate overnight. (Not sure this is important when freezing, but definitely a must when making to eat right away).

Cook and drain 6-8 lasagna noodles. Combine 3 cups cottage cheese (24oz container), 2 beaten eggs, 1/2 tsp black pepper, 1/2 cup parmesan cheese, and 2 Tbsp parsley flakes. Shred 1 pound mozzarella cheese.

In a 9x13 greased pan, layer 1/2 noodles, 1/2 cheese mixture, 1/2 mozzarella, 1/2 meat sauce. Repeat layers and save some mozzarella for the top of the lasagna.

Bake at 375 degrees for 30 minutes. Let stand 15-30 minutes before serving.

Originally found here

Baked Chicken in Butter & Cream Sauce

1/2 c flour
1 1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper
1 frying chicken (I use chicken thighs)
1/4 c butter
1 1/2 c hot water
1/2 c nonfat dry milk powder

Dip chicken into water, then coat chicken with mixture of flour and seasonings. Recipe suggest putting the skin side down in the pan (I cook skin side up, it gets crunchy). Dot chicken with butter, and then bake at 350 for 30 minutes. Mix water & milk powder and pour around chicken. Bake 1 1/4 hours more or until chicken is tender.

I always add another dab of butter on top of the chicken when I pour the milk gets super crunchy then!


.Originally found here

French Toast Casserole

1 loaf Italian bread
8 oz cream cheese
1/2 C sugar, divided
1/2 t vanilla (or almond) extract
1/2 C pecans, optiona
4 eggs
2 C milk
1 t cinnamon (or more!)
2 T melted butter

Cut bread into 1 inch cubes. Place half of the bread cubes in agreased 9 x 13 baking pan. Melt cream cheese (carefully!) in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese. Pour the cream cheese mixture over thebread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. (I will be giving the nuts on the side for you to sprinkle on top). Top with remaining bread cubes. Beat together theremaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milkmixture over the bread cubes. Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook. Bake at 350 for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.

Originally found here

Twice Baked Potatoes

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (optional)

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Originally Found Here

Margarita Pork Chops
(Can I just say "yummmmmmy?")

Makes 8 to 12 servings
12 pork loin chops, each about 1 inch thick
4 1/2 cups bottled margarita mix
6 tablespoons minced garlic
5 teaspoons salt
3 teaspoons black pepper
1. Divide the pork chops between two or three heavy-duty freezer bags. Pour the margarita mix into each bag and then add the garlic, salt and pepper. Seal the bags; massage a bit to mix the marinade. Freeze. Transport in a cooler and, if still frozen upon reaching your destination, place back in the freezer until a day before they are needed. If the pork does not make the trip frozen, refrigerate immediately and use within a day or two.
2. To prepare, grill over a medium fire until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. To prepare inside, arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently, for 14 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of the chop reads 160 degrees.

Originally found here

Parsley Parmesan Chicken

2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing
1/2 c shredded Parmesan cheese
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper

Assembly Directions:
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.

To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.

Cooking Directions:
Thaw & bake at 350 uncovered for 30 minutes or until done.

Makes 8 (4 oz) chicken breasts Cost $5.50 per meal (Chicken on sale for $1.99/lb)

Way to a Man's Heart Cookies
What can I say. I love chocolate and Heath Bars and anything with SUGAR! I can't wait to try these. Although they will require a special shopping trip. There's just no way a bag of toffee chips will last in my house indefinitely.

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