Lasagna Mix Up (or Beef Mozzarella Bake)

This recipe is a major crowd pleaser that I’ve taken from my mom. I bring it to gatherings, pot lucks, and people that need dinners and it always gets great reviews. This one is a staple around our house and is great for Italian flavor without breaking the bank on special ingredients.

Lasagna Mix Up

• 1 lb. lean hamburger
• 1 jar spaghetti sauce
• 1 can reduced fat cream of mushroom soup
• 2 c. shredded moz. cheese
• 2c. uncooked pasta (I usually use penne, bow ties, elbow, corkscrew, or a combination)

Cook pasta according to package instructions to an al dente firmness. Meanwhile, brown hamburger meat and drain excess fat. In a 13×9 in baking dish combine the spaghetti sauce and cream of mushroom soup until well blended together. Add hamburger and 1 cup of the shredded cheese and stir until evenly dispersed. Drain pasta and add to the sauce/meat mixture a little at a time until the dish is full and everything is well coated in sauce. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until edges are bubbly and the cheese is melted.

Easy Peasy Creamy Pasta

I wanted to make some Italian chicken, but needed a side dish to match. I hadn’t been to the store yet this week, so I had to come up with something with what was in the cupboards, and was pleasantly surprised with the results.

Easy Pea-sy Creamy Pasta

• 2 c. pasta (I used corkscrew since that’s what was on hand)
• 1/2 c. frozen sweet peas
• 1 1/3 c. skim milk
• 2 oz. fat-free cream cheese
• 2 Tbs Parmesan cheese
• 3 garlic cloves finely chopped
• 1/2 c. shredded cheese (I used a cheddar/Monterrey blend since that’s what I had – cheddar alone or mozzarella would go well too).
• 3 Tbs crushed fat-free herbed croutons, divided

Cook pasta according to package instructions. While pasta cooks, combine milk, parm cheese, cream cheese,garlic, and shredded cheese in a sauce pan and cook on med heat until cheeses melt together. Add peas, trying not to add too much extra water (no big ice pieces). Drain cooked pasta and add that to the sauce/pea mixture. Stir together and let simmer and few minutes as sauce thickens. Add about half of the crushed croutons and stir into dish. Top dish with remaining crouton crumbs before serving.

Crock Pot Lasagna

This is a super easy way to get real lasagna without the heat from an oven, or big pots of boiling water.

Crock Pot Lasagna

• 1 lb lean ground beef
• 1 jar favorite spaghetti sauce
• 2 c. cottage cheese
• 2 c. mozzarella cheese
• 1/2 c. parmesan cheese
• 6 regular lasagna noodles – UNCOOKED
• 1/4 c. water

In frying pan, brown ground beef and drain fat. Add water and pasta sauce, reserving a small amount of sauce to line bottom of crock pot. Stir until well blended. Line crock pot with very thin layer of sauce, then top with 2-3 uncooked lasagna noodles that are broken to fit shape (some overlap is fine). Cover noodles with half the cottage cheese, mozzarella cheese, and parmesan cheese, then top cheeses with half of the meat mixture. Repeat layers with the other half of the ingredients. Cook on low for 4 hours.

Kim’s Special Note: If you noticed the plastic lining in the pictures, that is a Reynold’s crock pot liner. You cook your meal in it just like normal, but then after serving the bag removes for virtually no clean up. If you want to try them, they are at the grocery store near the foils. I’m addicted to these things!

Crock Pot Stroganoff

This is a super easy crock-pot meal that really shocked me. I never liked stroganoff growing up, but with very few ingredients this recipe packs an amazing flavor that we love.

Crock Pot Beef Stroganoff

• 1-2 lbs. Lean beef stew meat
• 1/2 cup chopped onion
• 1 TBS Worcestershire sauce
• 1 can low-fat cream of mushroom soup
• 1/2 cup low-fat cream cheese
• 1/2 cup water
• 4 cups egg noodles

Salt and pepper stew meat and place in crock pot. Cover w/ chopped onion. Mix Worcestershire, mushroom soup, and water and pour over meat. Cook on low setting of crock pot for 6-8 hours.

For the last 15 to 20 minutes add cream cheese. Meanwhile, boil egg noodles. Stir finished stroganoff until sauce is well blended and serve over top of the egg noodles.

Happy Cooking!

Apricot-Teriyaki Pork Lo Mein

That's a long name, but it's worth it to try this yummy stuff.

Apricot-Teriyaki Pork Lo Mein

• 2/3 cup apricot preserves
• 3 tablespoons favorite teriyaki sauce
• 1 Tbs. Honey-Dijon mustard
• 1 teaspoon ground ginger
• 1.5 lbs boneless pork chops, cut into thin strips
• 1/2 med onion, thinly sliced
• 2-3 cups fresh, thin veggies (I typically use broccoli slaw, shredded carrots and zucchini, cabbage, bean sprouts, and chopped pea pods, but use whatever your family likes)
• 1/2 pound angel hair pasta(about 4 servings)

In a medium-size bowl, stir preserves, teriyaki sauce, mustard and ginger. Set aside. Heat a large nonstick skillet over medium-high heat (use a little cooking spray). Saute pork and onion until browned, drain excess liquid. Spread about a third of the apricot preserve mixture over the pork and cook, covered, over medium-low heat for 6 minutes or until an instant-read thermometer registers 160°F when inserted into thickest part of meat.

Meanwhile cook noodles according to package directions.  Steam veggies until just crisp-tender as you like.  Drain cooked pasta and veggies and place in a large bowl. Mix into pasta and veggies the remaining apricot preserve mixture. Top with pork and onions.

Variations:

1. Leave out the pork for a vegetarian meal or side dish.
2. Try it with lean chicken or beef.
3. Not a fan of pasta?  Make the same meal, but serve over rice.