Carry over meal from a night of grilling

It was warm out last night, so, we were able to get out for the first time in a long time to grill. I took the opportunity to grill ALL my veggies. My hubbie indulged in grilled pork chops, roasted red peppers and pasta salad. I skipped on the meat and indulged in a roasted veggie salad with homemade pesto. I LOVE grilling!!! Needless to say I got a little carried away with all the veggies I grilled, so, I needed a good recipe...hence (thank you Pinterest) a grilled veggie Lasagna. I have to say 2 things about this lasagna...1. I made it light in the cheese so it doesn't weight you down. I hate that overstuffed feeling after eating lasagna. 2. The leftovers the next night were AWESOME!!! So, here ya go... ENJOY!

Grilled Veggie Lasagna

Grilled Organic Veggies- I grilled 1 zucchini, 1 yellow squash, 1 med eggplant, 1/2 a package of Asparagus, 4 Kale leaves, 1 red pepper, 1/2 Vidalia Onion, chopped to bite sized pieces

1 package Organic Lasagna Noodles ( I used these made with Artichoke flour!)

1 c Shredded Mozzarella (I used part Mozz and part Parm)

1 small container of fat free Organic ricotta
1/3 c Pesto

Homemade Pasta Sauce: I used 1 can organic petite diced Tomato, 2T tomato puree, 3 cloves roasted Garlic, sauteed diced onion, fresh chopped basil and 1/2t red pepper flakes (adds an awesome kick)

1. Cook the Lasagna noodles to al dente according to package. While cooking, combine the ricotta and pesto. (I could make a meal of just this!!). Also, make sure you chop up all the veggies and toss. (The original recipe kept everything in long slices...not my style. I prefer the chopped version...to each their own)

2. Spray pan with olive oil. Then, layer starting with noodles, then ricotta, 1/2 your veggies, thin layer of cheese, and sauce...repeat. End with a Cheese on top!

3. Bake at 350 until golden brown, about 40-45 minutes.

Goulash Style Stuffed Peppers

I traditionally do not partake in stuffed peppers. I find they to be just down right boring. If I want a meat filling, I would prefer meatloaf. At least with meatloaf I can ensure it does not turn out to be a dry, overcooked meatball! So, that got me to thinking....why do stuffed peppers have to be made with ground meat? Why not goulash??? Hmm...

Goulash Style Stuffed Peppers

1 lbs beef (I used beef cubes which I cut into even smaller chunks)
3 red bell pepper
3 shallots (So, I can hide the onion from my hubbie)
3 cloves of garlic, peeled and minced
2 cups beef broth
2 T tomato paste
1 T oregano
1/2 tsp chili
olive oil
4 T red wine
salt & pepper
(def. could add veggies here very easily without the family knowing!!! Maybe next time!!!)

1. Saute garlic and shallots until tender in olive oil. Then, add your small cubes of beef. Saute for another 5-6 minutes. Stir in the tomato paste, 1cup of broth, wine and oregano. Season with salt and pepper. Cover and allow to simmer until tender.

2. Heat oven to 350 degrees. Prepare the peppers by slicing in half and removing seeds. Place in a pan with 3T of broth and bake for 10 minutes. Stir remaining broth into the meat and spoon into peppers. Cover with foil and bake an additional 15-20 minutes.

I LOVED this version! Plus, it was a great excuse to enjoy a nice bottle of red wine with dinner! I served with a ricotta brown rice. I figured since stuffed peppers traditionally have cheese and rice, this would make for a nice (deconstructed) side. I just prepared the brown rice as usually and then added 2-3 T of ricotta. Delish (easy) dinner!

These could easily be frozen before the final bake for an easy re-heat meal!

Per your request...

White Chicken Chili a la Crock Pot!


1/2 onion, diced
1/2 red pepper diced
2 cloves garlic, minced
1 (4 oz) can diced jalapeno peppers (I use 1/2 can so it isn't too spicy)
2 (4 oz) can chopped green chiles
2 t ground cumin (Don't panic if you don't have in hand!)
Salt to taste
1 t cayenne pepper
2 (14.5 ounce) cans chicken broth
3 c chopped cooked chicken breast (I boil and shred my chicken)
3 (15 ounce) cans white cannalini beans
1 c shredded Monterey Jack cheese (or your choice of cheese)
Sour Cream to garnish

1. Add all of the ingredients into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
2. Slowly stir in the cheese until melted. Serve warm with a dollop of sour cream.

Pierogies

Tomorrow should be an awesome experience. We will have six 2-3 year olds and their mamas trying to put pierogies together. It should be interesting to see the attention span of these little ones in addition to their attention to detail. I am thinking they will have some fun making circles and maybe putting the filling in, but the mamas will probably have to take over to finish everything up! We shall see though. I will update with pics (if I remember to take them. In the meantime...here is the recipe for you to check out!

Potato and Cheese Pierogies


Dough:   2 c flour;  1/2 t salt;   2 egg yolks;   2 t oil;   1/2 - 3/4 c hot water
Filling:   Prepared mashed potatoes; 1 c cheddar cheese


To make the dough:

1. Put the flour in a mountain shape on your counter. Sprinkle the salt on top of flour, then make a well in center. Add the egg yolks and oil in the center of the well. Stir in circular motion using your fingers, working from middle of flour out. Add water a little at a time, as you go. The dough should be slightly sticky. Roll into a ball.

2. Knead dough 20 - 25 times or until soft and elastic. (or simply put in the stand mixer with the kneading bit for a few minutes until elastic) Wrap in plastic wrap. Chill at least 1 hour or overnight.

To Fill:
1. To fill pierogies, divide dough into 3 - 4 pieces. Using hands, shape into logs about 1" in diameter. Slice each log into pieces 1-inch wide. Dust lightly with flour. Press each piece into a thin round circle. Add 1t of filling in center. Then, gently pull dough over filling to form half-moon shape. Carefully, pinch edges together to seal. Place on baking sheet lined with parchment paper.

To cook:

1. Bring a big pot of water to a hard boil. Reduce heat to simmer. Add perogies, one at a time. (be careful not to over crowd the pan) Cook uncovered, 5 minutes, stirring occasionally. Remove pierogies from water or drain.

2. In a saute pan, melt 1-2 T butter. Saute pierogies on each side until lightly brown. Serve with sour cream.

Meatloaf, Meatloaf, everywhere!!!

Who doesn't love a meatloaf every once in awhile..plus leftover meatloaf sammies are da bomb! My hubbie was raised on meatloaf with the cooked egg in the center, which I love, but he hates eggs. Meatloaf is not his favorite, but he will tolerate it ever so often. Plus, he HATES to touch/mix the meat. So, I had him dump everything in a big bowl and I mixed from the couch.

Here is how to throw it all together:
1/2 cup packed brown sugar

1/2 cup ketchup
1 1/2 pounds lean ground beef ( I use a mix of pork and beef)
3/4 cup milk
2 eggs
Salt and black pepper
1/4 tsp ground ginger
3/4 cup finely crushed saltine cracker crumbs

Press the brown sugar in the bottom of the loaf pan and spread the ketchup over the sugar. In a big bowl, mix remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake at 350 degrees for 1- 1.5 hour or until juices are clear. Flip over and serve.

Breakfast: Oatmeal Medley

I personally LOVE fruit with my oatmeal. My favorite is peaches and cream, but instant oatmeal is expensive and full of sugars. So, instead of the instead sludge, I decided to throw a Baked Oatmeal Medley together this morning for breakfast. It is wet, and dreary outside, so what is better to start off the morning.

Oatmeal Medley

2 cups oatmeal ( I used steel cut oats)
2/3 c brown sugar ( I actually used a bit less)
1/2 t apple pie spice (or plain cinnamon is fine)
5T butter
2 eggs
1 1/3 c coconut milk (or plain milk is fine)
1 1/2 t baking powder
1/2t salt
Fruit of your choice: Apples, Peaches, Mangoes, Apricots, cranberries, raisins, walnuts
(This is a great way to use up very ripe fruit. I made mine this time with peaches, apples, cranberries and walnuts)

Preheat oven to 375 degrees. Then, combine all ingredients into a bowl and mix. Pour into a greased baking dish (13x9 or 9x9 will work). Bake for 20-25 minutes. Serve warm alone or liven it up with a hint of milk (or cream if you dare!)

***This recipe was adapted from the Baked Oatmeal recipe at Pennies on a Platter.

Non- Creole Take on Jambalaya

Since my husband is super picky, this has become a great go to meal. It can be dressed up nicely with chilies and such, but I usually make it pretty plain. If we ate shrimp, I bet that would be good in it also. I also make a large portion so we can have 2 nights and freeze the rest or send over to the in laws.

Non-Creole Jambalaya
1-2 chicken breast
1 polish sausage (cut in half and then slice)
1 can petite diced tomatoes (do not drain)
1 diced bell pepper (I use green and red OR orange and yellow...whatever)
2-3 cups hot cooked rice (I usually add 2c uncooked rice  and 4c water into the rice cooker and then use 3/4 of the cooked rice)
2 T hot sauce

Boil chicken for 10-12 minutes and then shred. In a separate pan, saute the sausage and peppers in just a dab of oil. I usually do this while the rice is cooking. Once the peppers are soft, I add the remaining ingredients. Mix it together and let cook down a bit. (I usually add extra hot sauce because we like it spicy!)
Serve hot with a nice warm crusty bread and a yummy green salad.

Preggo Friendly Foods

I have found food to not be much of a friend lately...especially at dinnertime! My morning sickness seems to be at its peak at dinner time, so, this has made cooking rather challenging. That along with my massive food aversions...you know...any veggies basically, eggs, pork, chicken...and so much more. So, beef has been on the menu. My poor husband, he had to do the majority of the cooking for the last 3 weeks. In case I have not mentioned before he is NOT a cook. He basically ate grilled pork chops and baked beans every night...it must have gotten old...even for him! Poor guy!

Here are a few of the simple recipes we have been eating . Nothing fancy or overly healthy for dinner, but it has gotten me through...

Sloppy Joes:
1 lb. lean ground beef
1/2 sweet red pepper diced
3/4 can of tomato soup
a dash of water
1/2 c ketchup
1 tsp chili powder

1 tsp Worcestershire sauce

1. Brown the beef with the peppers. Then, stir in the remaining ingredients and allow to simmer for 20 minutes. Serve over buns.

Yumzetta- an delightful Amish dish


1 lb ground beef
1 pkg egg noodles
1 can each cream of chicken, mushroom, and celery soup ( I bough the low fat, low sodium kinds and only used about 1/2 of each can)
1 can green peas (I use frozen peas)
1 pkg shredded cheese (I only used about 1/2 a pkg)
Preheat oven to 350. Cook noodles as directed. Brown meat. Drain noodles and meat. Mix remaining ingredients together, except cheese. Pour into baking dish ( I use a 9x13 pan), top with cheese, place in oven til cheese melts. Usually takes about 10-15 mins. Enjoy!

Ham and Penne Milano


3/4 pkg penne pasta
2 cups frozen broccoli or asparagus
2 garlic cloves, minced ( I skipped this time)
2 T butter
3 T all-purpose flour
1 small can reduced-sodium chicken broth
1/4 cup milk
1 lbs chopped cooked ham
1 jar roasted sweet red peppers, drained and diced
1/2 cup grated Parmesan cheese
1/2 cup chopped walnuts
1/2 t pepper
Cook the pasta and then in the last 5 mins add the broccoli or asparagus. Saute garlic in butter for 1 minute. Stir in flour then slowly add chicken broth and milk. Bring to a boil; allow to thicken for 1-2 minutes. Stir in the remaining ingredients. Add the pasta and broccoliand toss to coat.


Sheppard's Pie...My way

Brown 1 pound of ground beef. Season with salt and pepper. (you can add sauteed onions, garlic and/or red peppers) Drain and leave in the pan. Dump some cheddar cheese on top. Then, add some frozen veggies (I sometime use peas, or corn or a veggie mix). Finally cover with homemade mashed potatoes. Then, broil until golden brown. Umm...comfort food!


Smothered Cube Steak

Brown cube steaks in a bit of butter or oil. Remove beef. Then, add about 1 cup of beef broth. In a seperate cup mix 1T broth with 2 teaspoons corn starch. Add to the pan and allow to thicken. Add beef back in and allow to simmer for 1 minutes or so. Serve over white rice, potatoes or alone with asparagus.