- 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
- 1 yellow onion, diced
- 1 TBS minced garlic cloves,
- 1/2 teaspoon red pepper flakes…more if you like some “kick”
- 1 (24 oz.) jar Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
- 1 (14 oz.) can crushed tomatoes
- 1 4-oz can tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar (optional)
- 2-3 tablespoons Italian Seasoning
- 1 teaspoon salt 1/2 teaspoon pepper
- 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese…both mixed together
- freshly finely grated Parmesan cheese
- fresh Basil for garnish
Saute Ground Beef, Sausage and onion in large soup pot until browned. then add garlic and red pepper flakes for 30 seconds. Then drain excess fat.
Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.
Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!
- Now, go and enjoy…it is the BEST and even better, the next day!!
Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!
- 1 spaghetti squash
- 1 pound of spicy Italian sausage or mild sausage depending on your preference.
- 2 cups of a marinara sauce in jar.
- 1/2 cup of Ricotta cheese
- One cup of shredded mozzarella cheese
- 2 tablespoons of fresh basil
- Salt-and-pepper to taste
DIRECTIONS: preheat oven to 400° and put 1 cup of water on bottom of 9 x 13 pan
- 1 spaghetti squash, cut in half and put in a preheated oven at 400° for 40 to 45 minutes upside down in pan with one cup of water covering the bottom.
- While that is cooking take 1 pound of spicy Italian sausage and sauté in a pan until cooked and then add 2 cups of a bottled marinara sauce. Mix together adding Italian seasoning to taste and put aside.
- In a bowl mix 1/2 cup of Riccota cheese with 1/2 cup of shredded mozzarella cheese. Add seasoning of salt-and-pepper, fresh basil and put aside
- Once this squash has cooled fluff the filling with a fork, and it will look like spaghetti.
- Next, take your tomato mixture with the sausage and put on top of the fluffed squash. Then, Add the Ricota cheese and mozzarella cheese mixture.
- Repeat with the tomato sauce and sausage then the Ricotta cheese and mozzarella as a second layer.
- Top this with one more layer of the tomato sauce and then add mozzarella cheese on top along with fresh basil.
- Put in the preheated oven for 20 minutes and when it is bubbling turn the oven to the broiler and melt the cheese until it is brown. Make sure you do not burn it.
- Take it out of the oven let it cool for five minutes cut them in half and enjoy!!
- Thank you “celiac in the city” website for this delicious recipe!!!
Who would ever think that Brussel Sprouts would be used for breakfast???? Well I am here to tell you that this recipe from Kevin of Closet Cooking, is a perfect breakfast for someone on the Paleo Diet. I took his recipe and added more vegetables to it and with an egg to top it off!! So go ahead all you “naysayers” and turn your nose up to it but you will miss out on something that yes, is different, but none the less it is delicious! So gather all your ingredients, bake the bacon in the oven and while that is cooking chop up all your ingredients and be ready to go!!!! And don’t throw away that Bacon grease because I use it. If you don’t want to use the Bacon Grease that is fine…olive oil works just as well…(doesn’t taste as good…)
- 1/2 sweet potato peeled and diced
- 6-8 brussel sprouts thinly sliced
- 1/4 med onion, chopped
- 1 TBS minced garlic
- 1/2 red pepper, diced
- 8 grape tomatoes, cut into quarters
- 6 pieces of bacon cooked and chopped coarsely
- 3-4 mushrooms cleaned and sliced
- S & P to taste
- 1-2 eggs (your choice of whether to use or not)
Sweet Potatoes with Brussel Sprouts, other veggies and BACON make up this Paleo Breakfast!
Let’s start with my FAVORITE “Food Group”..Bacon. I bake it in a 375 degree oven for 20 mins until nice and crisp
Here are all my ingredients chopped, sliced and diced ready to go into the pan.
I take 2 TBS of the bacon grease (I “always” SAVE the bacon grease!!) and put into a saute pan. I then add the sweet potatoes and onion and cook for 5-6 mins until softened.
I then add 1 TBS of minced garlic (I prefer from a jar) and saute for 30 seconds
Then I add the rest of the Veggies and add more bacon grease if necessary (can never have enough of that flavor..) and sauté until the sprouts are caramelizing (brown) about 7-8 mins
Now the aroma is getting those hunger pangs going and time to add the bacon…stir al of this around about 1-2 mins and then make a “well” in the middle and add just a little grease so the egg won’t stick to the pan when cooked. Makes it messy to get out!!
Now carefully, crack the egg and put it in the middle, season it with Salt & Pepper and anything else you want and then cover with a lid so that the egg will cook through..1 minute
1 minute should be plenty of time…
Then off comes the lid and look at the beautiful “hash” you have made and you can’t wait to sit down and eat it!!! I like to add hot sauce to mine, but that is totally up to your taste buds! This is PLENTY for 2 people and of course you can put another egg in there!
You can put any other vegetables that you may have on hand…it’s your palate to do whatever you want! Thank you again, Kevin of Closet Cooking for your inspiration!!!! And to all you “naysayers”, JUST TRY IT!!
This recipe was all over Facebook and so I thought I would try it…it was great. I have now tried it 3 mores times and have “honed” it…so, after working up an appetite, while fighting the crowds and waiting in line at the opening of Tucson’s Container Store, I came home and had my “photographer & taste tester” , Tonya Schweigert, help me and here are the results!! PLEASE read the recipe, and then read it again. Go gather everything, shred the cheese, have the sauce ready, and get all your fixin’s….AND USE A 10 INCH PAN WITH A CURVED SIDE, NOT A STRAIGHT UP ONE…makes it easier to get it out!!!
Skillet cooked pork chops in 20 mins
- (4) 1/2 inch bone in pork chops
- 2 tsp olive oil
- 1 med onion cut in wedges
- 1/2 C Apricot Preserves
- 1TBS Dijon-mustard
- 1tsp Paprika
- 1 tsp ground Nutmeg
- 1/4 C water
- Season pork chops with S&P.. Take a 12 inch skillet, add olive oil, and make sure skillet is hot then add onions and cook for 1-2 mins until semi-soft. Add pork chops to skillet and cook 3 mins and the turn both chops and onions and cook another3 mins.
Pork Chops & Onions cooked 3 mins each side
2. In small microwave-safe bowl combine preserves, mustard, water, paprika, and nutmeg. Stir and then microwave for 1-2 mins. Take out and pour over pork & onions in skillet. Reduce heat and cooked, covered, for 6-8 mins.
3. Divide pork & onion mixture…(I put on top of mashed Sweet Potatoes with some Asparagus) and serve extra sauce on top!! YUM….YUM…YUM!!!!
A nice COLD beer pairs well, too!!!
INGREDIENTS: (this fed 6 of us very well)
- 2 boneless chicken breast cut into 1′ bite size pieces
- 1 lb bacon with each slice cut into 3 pieces
- 2 TBS Sriracha Chili Sauce (if you don’t have it, GET IT…one of my favorite condiments!!)
- 2 TBS lime juice
- 1/2 cup of canola oil.
- 1/2 or more of brown sugar on a plate or bowl to roll your chix/bacon wrap
PREHEAT OVEN TO 350 degrees
Spray Pam or whatever you prefer on a large baking pan
Whisk the Sriracha, lime juice & canola oil in bowl and then put n gallon size zip bag.
Chicken breast cut into 1″ pieces and marinated in 2TBS Sriracha, 2 TBS lime juice & 1/2 c canola oil. Whisk those 3 ingredients, then pour into a gallon zip lock bag and add the chicken pieces and put in fridge for 30″ to an hour.
Take the bacon and cut each slice into 3. Then take a piece of the chicken, roll it up and then use the toothpick to keep it together. Now, take the Sriracha sauce and brush some on that and then roll in the brown sugar. The sauce helps the brown sugar stick AND gives it a little more kick Place on a greased baking pan and put into a preheated 350 degree oven and cook for 25-30 mins. Put it in the middle of the oven. If you want to add some “crisp” you can turn on the broiler, but keep the oven door, ajar..and DON’T go to far..you would hate to burn these delicious masterpieces!
Then find a really pretty serving dish and watch them vanish in a Nano-Second!!!
The final product ready to go into your Spaghetti Sauce
How To Make Meatballs
Makes about 28 meatballs
What You Need
All your ingredients to make the BEST meatballs
1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced
Small mixing bowl
Large mixing bowl
- Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
- Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
- Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
- Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
- Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
The final product ready to go into your Spaghetti Sauce
- To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
- To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.
- Doubling this recipe: This recipe can be doubled for larger crowds.
- Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
- Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
- Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
- Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
- ***** Thank You, Thank you…author of The Kitchn!!!!****