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  • Delightful Dishes by Donna 3:44 pm on March 21, 2010 Permalink | Reply
    Tags: , , Ground Beef, Ground Sausage, Italian, Main Dish, Pasta   

    Lasagna-No Boil Method 

    I made this for the Saturday crew at hubbies work and there was one piece left which we took home and fought over. This was wonderful and the layers were just perfect!

    Lasagna No Boil Method

    ~Perfect layers with no slippage or soggy pasta~

    2 lbs. Mild Italian Sausage or lean ground beef
    2 14.5 oz cans Italian Style diced tomatoes
    1 8 oz. can Tomato Paste
    1 8 oz. can water
    1/2 Yellow Onion, chopped fine
    1 Tablespoon Minced Garlic
    1 Package. McCormick’s Thick and Zesty Spaghetti Sauce Mix*
    *I’m working on a clone of this minus some salt. Use half if salt is an issue

    In a large skillet brown sausage with onions till the onion is translucent and the meat is no longer pink. Add garlic and sauté just a minute or two longer. Finish adding in the remaining ingredients and simmer for 5 minutes then remove from the heat to cool. You do not want the sauce to reduce since you need the extra liquid to cook the no boil noodles.

    Next combine the following:

    Filling:

    2-16 oz. tubs 4% milk fat-Cottage Cheese (use ricotta if you prefer)
    *Be sure to use 4% milk fat cottage cheese or the filling will turn out soggy.
    3 Large Eggs, beaten slightly
    1 Cup grated Parmesan, Romano and Asiago Cheese Blend
    1 1/2 Teaspoons Garlic Powder
    1 Tablespoon Dried Parsley

    Blend well and set aside while you prep your lasagna pans. I used 2 big foil pans since I had to feed a lot of people but I advice using only 1 large lasagna pan or a deep 13×9 inch pan. Next spray the pan with cooking spray.

    To assemble:

    2-9 oz. Package of Barilla No Boil Lasagna Noodles
    2 to 4 Cups Mozzarella cheese (we like a lot of cheese)

    First : Add 1 cup sauce in pan and spread all over the bottom.
    Lay down 4 of the no boil lasagna noodles like the diagram below.
    Spread 1/2 of the cottage cheese blend over the dry noodles being careful to fully cover the noodles.
    Layer 1 1/2 Cups grated mozzarella cheese over cottage cheese blend.
    Add 1/3 of the meat sauce over the top of the mozzarella cheese.
    Lay down 4 no boil lasagna noodles in opposite direction like diagram below.
    Repeat other 1/2 of the cottage cheese blend.
    Followed by mozzarella cheese
    Then add remaining tomato sauce
    Top with remaining mozzarella cheese and a dash of dry Parmesan cheese blend.
    Seal pan with foil
    Bake at 350*F for 1 1/2-2 hours or an internal temperature of 160*F

    It’s suggested by The Barilla Co. to chill this over night before baking. I did this and the layers were perfect when I served them. You may also freeze this just prior to the baking step. Thaw for 24 hours and then bake as instructed above being sure to seal the pan with foil to prevent cheese from burning!

    Lasagna Layering Diagram

    This is the first time I used the no boil lasagna noodles and my layers came out perfect with no soggy noodles and the layers did not slip while I served this.

     
  • Delightful Dishes by Donna 9:20 pm on March 12, 2010 Permalink | Reply
    Tags: , Main Dish, , ,   

    Vegetable Barley Soup for the Rice Cooker 

    Vegetable Barley Soup

    Vegetable Barley Soup for the Rice Cooker

    1 14.5 oz can Petite Diced Tomatoes
    2 15 oz. can Mixed Vegetables
    5 Cups Water
    2 tsp fresh minced Garlic
    1/2 cup fresh Onions, chopped fine or minced
    1 tsp. Tomato Bouillon (knorr caldo de tomate)
    1 heaping Tablespoon ground Chicken bouillon(or 3 cubes)
    1/2 teaspoon ground White Pepper
    3/4 Cup Quick Cooking Barley

    Combine all ingredients in the rice cooker and set to white rice and when it shuts off the soup should be done. If the barley or vegetables need more time, shut off the rice cooker and let it cool for 10 minutes then turn the cooker back on and set it once again for white rice.

    This soup smells and tastes delicious. It was a huge hit and a fast way of getting all your vegetables. You can also use up your canned vegetables this way. It’s a fast go to recipe, lunch or dinner in less than 20 minutes.

     
  • Delightful Dishes by Donna 3:56 pm on March 12, 2010 Permalink | Reply
    Tags: , , , , Main Dish,   

    Cracker Barrel Hash Brown Casserole 

    Cracker Barrel Hash Brown Casserole

    32 oz. Frozen Hash Brown’s **(I used southern style cubes)
    1 Stick butter (you may omit)
    1 10 1/4 oz Can Cream of Chicken Soup*
    I used Healthy Choice Cream of Chicken
    1 Pint Light Sour Cream (50% less fat)
    1/2 Medium Onion, chopped or minced
    2 Cups 2% Low Fat Cheddar Cheese, Shredded
    1 Tsp Salt
    1/4 Tsp White Pepper
    *************************************************
    Optional Topping
    2 Cups Crushed Corn Flake Cereal
    1/4 Cup Melted butter

    Prepare a 13×9 inch pan with cooking spray. **Defrost the hash browns. Combine all ingredients in the pan and stir well to combine. Then bake at 350*F for 40 minutes. If you like a crunchy top see above. I have made this both ways with the topping (Extremely Good) of if like me you don’t have the corn flakes on hand just omit the topping.

    Below is an internal view of the casserole. If you would like a close up view please double click the picture and it should open a wider shot for you to examine.

    This casserole is a huge hit with my family. Since this recipe is so loaded with fat I had to make it with the low fat ingredients. I made it with the butter this time, but next time I will leave it out.

    internal view of hash brown casserole

     
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