Crockpot Lasagna

Ingredients:
1. Ground meat (beef, turkey... whatever) ~ 1lb
2. 1 Jar Tomato/Spaghetti sauce

3. No boil Lasagna sheet noodles (amount will vary due to size and shape of crockpot)

4. Cottage Cheese (~1 container)
5. 1/4 cup of milk
6. 1 egg
7. 1 package of spinach

8. Optional: herbs, mushrooms, other veggies....

Directions.
1. Cook meat. Add in jar of sauce. Set aside.

2. Mix together milk, egg, cottage cheese, and spinach. Set aside.

3. In crockpot, layer mixtures and noodles: meat, noodles, cheese, noodles, meat, noodles, cheese, noodles, meat.

4. Cook on low setting 4-6 hours. When almost done, top with mozzarella cheese, if desired.

Easy Chinese Food

This is a super easy Chinese food meal. Combine with rice and you're done!

Asian Style Vegetables


2 cups chopped Fresh Broccoli
2 cups chopped fresh cauliflower
1 chopped red pepper
1 cup boiling water

Combine in large saucepan. Cover. Cook for 8 minutes until vegetables are tender-chrisp. Cover and keep warm

1 tbsp hard margarine (or butter)
2 tbsp soy sauce
2 tsp packed brown sugar
1/4 - 1/2 tsp ground ginger

Melt margarine in same saucepan. Add soy sauce, brown sugar, and ginger. Let bubble on medium for 1 minute.

Pour over vegetables, toss gently

2 sliced green onions
1.5 tsp sesame seeds

Sprinkle green onion and sesame seeds over top.


Chicken Teriyaki

4 boneless chicken breast halves
1/4 cup soy sauce
1/4 tsp ground ginger
2 tbsp granulated sugar
2 tbsp Sherry

Pound Chicken with meat mallet or rolling pin until flat. (I don't do this, I just cut the breasts in half)
Mix soy sauce, ginger, sugar and sherry in large bowl. Add chicken. Stir. Cover.
Marinate at room teperature for 20 minutes.
Remove chicken. Discard marinade
Arrange chick on a greased baking sheet or broiler pan.
Broil 10 inches from heat for about 3 - 5 minutes each side.

Meatloaf Round-Up

Ingredients

2 large eggs
2/3 cup dry bread crumbs
1/3 cup Ketchup
1 1/2 tsp salt
1/2 tsp pepper

2 lbs ground beef

1 cup thinly sliced onion
1 cup grated carrot
1 cup grated zucchini (squeezed dry)
1/3 cup dry bread crumbs
3 tbsp BBQ sauce
2 tbsp Ketchup
2 tsp parsley flakes

3 tbsp BBQ sauce
2 tbsp Ketchup

Directions:
1. Combine first 5 ingredients in a bowl.
2. Add ground beef. Mix well. On large sheet of foil pat out mixture to 10 x 15 inch rectangle.
3. Combine next 7 ingredients in a large bowl. Spread on top of beef rectangle, leaving 1 inch on 1 long side. Roll up from uncovered long side, jelly roll style, using foil as a guide. Press seam against roll to seal. Place, seam side down, on a greased baking sheet with sides. Bake, uncovered in 350 oven for 30 minutes.
4. Combine second amount of sauce and ketchup, spread on top of meatloaf. Bake for another 25-30 minutes until fully cooked (internal temp 160).
5. Let stand 10 minutes. Cuts into 8 slices.

Stuffed Peppers

Ingredients:

• 6 green bell peppers
• 1 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 clove garlic, crushed
• 1 teaspoon dried leaf oregano
• 1/2 teaspoon dried leaf basil
• 2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 pounds lean ground beef or chuck
• 1 1/2 cups cooked long-grain rice
• shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Directions for stuffed peppers with ground beef and rice
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Recipe for stuffed peppers serves 6.

*Note* I obviously cut the recipe down, because I don't need to serve 6! I also used my own combination for the sauce- went with some salsa and pre-made pasta sauce. Added in some basil, oregano, sage (my new fav) and some chili peppers. Skipped the cheese. They were really tasty though!

Shrimp Stuffed Sole in a Garlic Butter Sauce

Ingredients:
1 lb. frozen uncooked shrimp (thawed, blotted dry, finely chopped)
1 cup crushed croutons
8 sole fillets (or bass)
1/4 cup garlic butter, melted

Directions:
1. combine shrimp and croutons in a medium size bowl.
2. Place fillets on a work surface. Spoon shrimp mixture into center of fillets. Fold 1 end of each fillet over stuffing and roll up. Place, seam side down, in a greased baking dish.
3. Drizzle butter over fillets. Bake uncovered at 350 degrees in oven for 25 to 30 minutes, until shrimp turns pink and fish flake easily.

Eating to Win Cookbook- Chicken Curry

Ingredients:
1/2 onion sliced
Turkey or Chicken- must be cooked, add as much as you want
1 cup chopped celery
1 tsp garlic
3/4 tbsp curry powder
1/2 tsp soya sauce
1 bay leaf
1 1/2 apples chopped
1 banana
1 tsp tomato paste
1 cup chicken broth
1/4 cup milk
1/2 cup raisins

Directions:
1. Put turkey in the pot. Add onion, celery, and garlic. Cook together (about until celery softened).
2. Sprinkle curry powder.
3. Add soya sauce, bay leaf, apples, banana, tomato paste, chicken broth, and raisins. Cook until soft (~20 mins).
4. Add milk. Stir and serve over rice.