Easy Lasagna

 No-boil lasagna noodles

For the meat layer:

1 lb. ground beef, browned

Garlic, to your liking

One jar of spaghetti sauce

For the cheese layer:

24 oz. cottage cheese

2 c. mozzarella cheese

1/2 c. parmesan cheese

2 eggs

1 T. basil

2. T parsley

Spray 9x9-inch pan. Add thin layer of meat. Then add no-boil lasagna noodles. Add a layer of meat over then add a layer of cheese and then another layer of noodles. Then add a layer of meat and top with remaining cheese. The dish will be really full so you may bake with a cookie sheet underneath it. Cover with foil. Bake 60 to 90 minutes. Take cover off for the last 15 minutes. Let sit 15 minutes before eating. 

Meat Balls

1 lb. ground beef

1 lb. ground pork

1 can (6 oz.) tomato sauce

1 c. milk

3/4 c. oatmeal

1/4 tsp. pepper

1/2 tsp. salt

Sauce:

4 T. brown sugar

1 T. minced onion

1 c. ketchup

1 T. Worcestershire sauce

1/2 T. soy sauce

Combine the meatball ingredients, mix well. Form into balls and arrange in a 9x13 pan. Combine the sauce ingredients and put on top of meatballs. Bake at 350 degrees for one hour.

Tomato Herb Soup

 

• 1/2 tsp. garlic powder
• 1/4 cup olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1 pinch crushed red pepper
• 1/4 tsp freshly cracked black pepper
• 1 (6oz.) can tomato paste
• 1 T. brown sugar
• 1 (28oz.) can crushed tomatoes
• 3 cups vegetable broth

• In a sauce pot add garlic powder with the olive oil, oregano, basil, thyme, rosemary, red pepper flakes, and freshly cracked pepper. Turn the heat on to medium-low and sauté for about 2 minutes.
• Add the tomato paste and brown sugar. Stir until everything is mixed (the oil may stay partially separated). Cook the mixture while stirring continuously for 3-5 minutes, or until the tomato paste takes on a darker, almost burgundy hue.
• Add the crushed tomatoes and vegetable broth. Whisk the mixture together until smooth. Turn the heat up to medium and heat through, stirring occasionally. Serve hot.

Copycat Chicken Nuggets

 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces

3 T. dill pickle juice

1 c. cornstarch

1/2 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

2 egg whites

2 T. soy sauce

2 T. Dijon mustard

In a bowl, add the chicken and pickle juice, toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the remaining ingredients to form a thick batter. Add water to mix but don't make too runny. Add the batter to the chicken mixture and toss to coat. 

In a deep skillet or electric skillet, heat oil to 375 degrees. Fry chicken pieces until browned on each side and juices run clear. Drain on paper towels. 

Oven Ribs

 Season ribs on both sides. Lay on rack in pan, cover with foil and bake at 325 for 3 hours. Remove from oven and cover with bbq sauce. Put back in oven for a few minutes until sauce is set. 

Lazy Lasagna

 1 or 11/2 lbs. ground beef

1/2 tsp. salt

1/4 tsp. pepper

1 jar pasta sauce (I used Hunts Garlic & Herb.)

1/2 to 1 cup water

1 (20 - 25) oz. package refrigerated or frozen cheese ravioli

2 cups shredded Italian blend cheese

Preheat oven to 400. Brown ground beef in a large skillet and drain. Return to heat and add salt and pepper, mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 - 2 minutes, stirring occasionally. In a greased 9x13 pan, layer half the ravioli, half the beef mixture and half the cheese. Repeat with the remaining ravioli, beef mixture and cheese. Cover with foil and bake 15 or 20 if using frozen ravioli. Uncover and continue baking until sauce is bubbly and pasta is tender, approximately 15 - 20 minutes.

Lazy Pot Lasagna

20 oz. four cheese ravioli

24 oz. pasta sauce

4 c. shredded mozzarella cheese

1 lb. cooked ground beef or Italian sausage

Spray the inside of a 6-quart crock-pot with non-stick cooking spray. Pour 1/2 of the jar of pasta sauce in the crock-pot. Spread 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the cooked meat over the ravioli. Spread 2 cups of cheese over the meat. Repeat these steps one more time, making two layers in the slow cooker. Cover and cook on HIGH for 1 hour 45 minutes or LOW for 3 hours 30 minutes or until done.

Simple Weeknight BBQ Beefburgers

 1 lb. ground beef, browned

1/4 cup brown sugar

1/2 cup water

1 cup ketchup

Mix all ingredients together and heat until thickened.

Baked Spaghetti

1 package (16 oz.) spaghetti
1 1/2 lbs. ground beef
minced onion
2 cans condensed tomato soup, undiluted
1 can (8 oz.) tomato sauce
1 cup water
2 T. brown sugar
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried marjoram
1/8 tsp. garlic salt
1 - 2 cups shredded mozzarella cheese

Break spaghetti in half; cook according to package directions. Meanwhile, in a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti; stir into meat sauce.  Add 1/2 cup of the cheese. Transfer to a greased 9x13 baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining cheese.  Bake 10-15 minutes longer or until cheese is melted. Yields: 12 servings

LouAnn's Meatloaf

Combine in a bowl...
1 lb. ground beef
1 egg
1 cup Rice Krispies
1 tsp. salt
1/4 tsp. black pepper
1 T. chopped onion

Mix...
3 T. brown sugar
1/4 cup ketchup
1/8 tsp. nutmeg
1 tsp. dry mustard

Add half of the sauce mixture to the meat mixture.  Place meat mixture in loaf pan and pour remaining sauce on top.  Bake at 375 degrees for one hour.

Cheesy Ham & Potato Soup

8 large potatoes, peeled and diced
1 large onion, chopped
3 cups chopped ham
1.5 - 2 cups shredded, cheddar cheese
2 T. melted butter
3/4 cup chicken broth
2 cans cheddar cheese soup
1 can cream of chicken soup
seasoning salt, pepper, garlic powder

Layer half of ingredients in slow cooker as follows: potatoes, onion, ham, cheese.  Season with seasoning salt, pepper and garlic powder.  Repeat the layers again, using all chopped/shredded ingredients and season the top layer. 
In a bowl, combine melted butter, chicken broth and soups.  Stir well.  Pour soup mixture over top of ingredients in the slow cooker.  Cook on high 4-5 hours or low 6-8. 
Stir the ingredients one or two times if home during the cooking duration; if not home, it will still cook fine.

Chicken Roll Ups

6 oz. cooked chicken breast, chopped
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Lightly spray a 9x13 pan with cooking spray.
Mix together milk, soup and cheese - set aside.  Separate crescent rolls into 8 triangles.  Top the large part of the crescent triangle with the chopped chicken.  Then put 1 tsp. of the soup mixture on top of the chicken.  Roll crescent rolls up.  Spread approximately 1/3 cup of soup mixture in bottom of the baking dish.  Place crescent rolls in dish.  Pour remaining soup mixture over crescent rolls.
Bake for 30 minutes or until bubbly.

Cheeseburger Soup

1 pound ground beef
3 1/2 cups diced potatoes
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 tsp. dried basil
1 tsp.  dried parsley
5 T. butter
8 - 12 oz. American cheese/Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper

Brown the ground beef and chopped onion in a large skillet over medium heat.  Drain and set aside, using the skillet in the next step.  Saute the chopped celery, parsley and basil in 2 T. butter.  Add the chicken stock and bring to a boil.  Then add the diced potatoes and browned beef and simmer gently for 10 - 12 minutes, or until the potatoes are tender.  In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines.  Whisk in the milk and cook until the whole mixture thickens and becomes smooth.  Add this to the soup and bring to a boil one more time.  Reduce the heat and mix in the cheese, salt and pepper.  When the cheese has melted, remove from the heat.

Chicken Strips

2 large eggs
1 cup buttermilk
1 cup all-purpose flour
2 T. cajun seasoning
3 tsps. garlic powder
2 tsps. salt
2 tsps. black pepper
1 tsp. paprika
vegetable oil
2 pounds chicken tenderloins or skinless, boneless chicken breasts, cut crosswise into 1/2-inch wide strips

In a small bowl, whisk together the eggs and buttermilk.  In another bowl, combine the flour, cajun seasoning, garlic powder, salt, pepper and paprika.
In an electric skillet, heat oil to 375 degrees.
Dip the chicken pieces in the egg mixture and then in the flour mixture.  Cook for a few minutes on each side, or until no longer pink inside.  Drain on paper towels.

Adapted from Miss Kay's Duck Commander Kitchen

Sweet Baby Ray's Crockpot Chicken

6 chicken breasts

1 bottle Sweet Baby Ray's BBQ sauce

1/4 cup vinegar

1 tsp. red pepper flakes

1/4 cup brown sugar

1 tsp. garlic powder

Mix everything except chicken in the crockpot.  Add chicken breasts (frozen is ok).  Spoon some sauce on top of chicken.  Cook on low for 6 hours.

Crockpot Chicken Noodle Soup

frozen chicken breasts

chopped carrots

onion

garlic

marjoram

parsley

pepper

chicken broth

Cook on high for 5 hours.  Add uncooked pasta for 20 minutes before serving.

Ranch Pork Chops (Crockpot)

Boneless Pork Chops
Ranch Seasoning Dry Mix Packet
1 or 2 cans cream of chicken soup plus 1 can water

Combine all ingredients in crockpot.  SO GOOD - SO EASY!
Cook on low for 6 - 8 hours.
Serve with rice or mashed potatoes.

Bubble Pizza

1 lb. ground beef
1 jar or can of pizza sauce (14 or 15 oz.)
2 tubes refrigerated biscuits
1 - 2 cups shredded mozzarella

Brown the meat and drain.  Pour pizza sauce in a large bowl.  Cut each biscuit into 4 smaller pieces and add to bowl.  Stir in browned meat.  Pour mixture into a casserole dish.  Bake at 400 degrees for 15 minutes.  Top with cheese and bake for 5 minutes longer.

Lasagna

1 to 1 1/2 1b. ground beef
1/8 tsp. garlic powder
1 T. parsley
1 T. basil
1 tsp. salt
1 large or 2 small cans diced tomatoes
6 oz. can tomato paste
lasagna noodles (oven ready)
3 cups cottage cheese
2 eggs beaten
1/2 tsp. pepper
1 T. parsley
1 lb. mozzarella cheese
1/2 cup parmesan cheese

Brown ground beef, drain and add garlic powder, parsley, basil, salt, tomatoes, tomato paste.  Simmer up to one hour.  In a separate bowl, mix cottage cheese, eggs, parsley, pepper and parmesan.

Layer 1/2 the noodles, 1/2 the cottage cheese, 1/2 mozzarella, 1/2 the meat, rest of the noodles, cottage cheese, meat, then mozzarella.

Bake at 375 degrees for 30 minutes.  If made ahead and refrigerated, bake 50 - 60 minutes.

Chicken Parmesan

8 oz. uncooked spaghetti
1/3 cup seasoned bread crumbs
1/3 cup parmesan cheese
1 tsp. garlic powder
1 egg, slightly beaten
4 boneless, skinless chicken breasts, flattened slightly
18 oz. spaghetti sauce
1 cup shredded mozzarella cheese

Cook and drain spaghetti as directed on package.
In a large resealable plastic bag, mix bread crumbs, parmesan cheese and garlic powder.  Shake each chicken breast in bread crumb mixture; set aside.  In a 12-inch skillet, heat 2 Tablespoons vegetable oil over medium-high heat.  Add chicken breasts; cook 6 - 10 minutes, turning once, until browned.  Pour spaghetti sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese.  Heat to boiling.  Cover; reduce heat to medium.  Cook 5 - 8 minutes or until juice of chicken is clear and cheese is melted.  Serve with spaghetti.