Ingredients
- Servings: 8
- 1 (16 ounce) can chicken broth
- 1 1/2 cups rice
- 1 (10 ounce) can cream of chicken soup
- 1 cup water
- 4 ounces shredded cheddar cheese
- 1 pound boneless lamb chops
- salt and ground black pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 30 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 3-quart casserole dish.
- stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add cheddar cheese, season with salt and pepper, and stir.
- lie lamb chops into the rice mixture in a single layer; season with more black pepper.
- bake in preheated oven until rice in the middle of the dish is tender and lamb chops are golden brown, about 80 minutes.
Ingredients
- Servings: 12
- 1 (16 ounce) package lasagna noodles
- 1/2 pound bulk spicy lamb sausage
- 1/2 pound ground beef
- 1/2 cup minced onion
- 3 cloves garlic, minced
- 1 (32 ounce) jar tomato basil pasta sauce
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 cup dried parsley, divided
- 1/4 cup italian seasoning
- 1 tablespoon white sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon coarsely ground black pepper
- cooking spray
- 3 cups ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup shredded sharp cheddar cheese (such as cabot® seriously sharp)
- 3 eggs, whisked
- 1 1/2 cups shredded mozzarella cheese, or to taste
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr 20 mins
Ready Time: 2 hrs
- bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and rinse in cold water.
- cook and stir sausage, beef, onion, and garlic in a large, deep skillet over medium heat until browned. stir tomato basil sauce, tomato sauce, diced tomatoes, 3/4 cup parsley, italian seasoning, sugar, sea salt, and pepper into sausage mixture. bring to a simmer; reduce heat to low and cook, stirring occasionally, until flavors blend, about 30 minutes.
- preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
- stir ricotta cheese, parmesan cheese, cheddar cheese, eggs, and remaining 1/4 cup parsley together in a large bowl until smooth.
- spread 1 cup tomato sauce in the bottom of the prepared baking dish. cover sauce with a layer of lasagna noodles and spread the ricotta mixture over the noodles. spread a layer of tomato sauce over the ricotta and a layer of noodles over the tomato sauce. repeat the layering procedure 1 more time. spread remaining sauce over the final layer of noodles and top with mozzarella cheese. cover baking dish with aluminum foil.
- bake lasagna in the preheated oven until hot throughout and bubbling, 30 to 40 minutes. remove the aluminum foil and bake until cheese is golden, about 10 minutes more. cool for 10 minutes before serving.
Ingredients
- Servings: 5
- 3 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 5 cloves garlic, minced
- 1 tablespoon white
- 1 pound linguine pasta
- 2 tomatoes, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 (6 ounce) package crumbled feta cheese
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- in a medium skillet over medium heat, heat 2 tablespoons olive oil. cook shrimp, garlic and white for 5 minutes, or until shrimp is pink. remove shrimp with slotted spoon and set aside.
- bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
- while pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in mixture until tender, 10 minutes.
- toss hot pasta with shrimp, tomato sauce and feta. feta will melt slightly. serve.
Ingredients
- Servings: 6
- 1 pizza crust
- 1 cup barbeque sauce, warmed
- 1 1/2 cups cubed fully cooked ham
- 1 cup diced pineapple
- 1/2 cup crumbled cooked bacon
- 4 green onions, chopped
- 1 cup shredded cheddar cheese (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 12 mins
Ready Time: 22 mins
- preheat oven to 375 degrees f (190 degrees c).
- place pizza crust on a pizza pan or baking sheet. spread barbeque sauce over crust and top with ham, pineapple, bacon, and green onions. sprinkle cheddar cheese over toppings.
- bake in the preheated oven until cheese is melted and bubbling, 12 to 20 minutes.
Ingredients
- Servings: 6
- 1/2 (16 ounce) package angel hair pasta
- olive oil
- 2 skinless, boneless chicken breast halves - chopped
- 2 teaspoons garlic and herb seasoning blend
- 1 (6 ounce) can sliced black olives, drained
- 1 (8 ounce) can sliced mushrooms, drained
- 2 (16 ounce) cans diced tomatoes
- freshly grated parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- bring a large pot of lightly salted water to a boil. boil pasta for 8 to 10 minutes, or until al dente. drain.
- heat olive oil in a large skillet over medium high heat. sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. stir in drained black olives and mushrooms. continue cooking, stirring occasionally, until chicken is golden brown. strain chicken juices from pan, and reduce heat to low. stir in tomatoes, cover, and simmer for 15 minutes.
- toss the pasta and chicken mixture together, sprinkle with parmesan cheese, and serve.
Ingredients
- Servings: 6
- 2 pounds lean ground beef
- 1 (6 ounce) can chopped black olives
- 1 (4.5 ounce) can mushrooms, drained
- 1 onion, chopped
- 1 (16 ounce) jar spaghetti sauce
- 9 lasagne noodles, cooked and drained
- 1 1/4 cups frozen corn kernels
- 1 1/4 cups frozen green peas
- 8 ounces shredded mozzarella cheese
- 1 pinch ground black pepper
- 1 pinch dried oregano
- 1 pinch italian seasoning
Recipe
- preheat oven to 350 degrees f (175 degrees) c. spray a 9x13 pan with cooking spray.
- brown beef in a skillet over medium heat and drain excess grease. add the olives, mushrooms, and onion. stir and cook until the onions are soft. stir in the spaghetti sauce, pepper, oregano, and italian seasoning.
- in a small bowl combine the peas and corn.
- to assemble, lay 3 noodles on bottom of prepared pan, then one half of the beef mixture, half of the corn and pea mixture. repeat. end the layers with the remaining noodles.
- bake in the preheated oven for 25 minutes. sprinkle the top with cheese and bake for an additional 5 minutes. let stand 10 minutes before serving.
Ingredients
- Servings: 6
- 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 pound feta cheese, crumbled
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 6 boneless, skinless chicken breast halves
- 2 tablespoons olive oil
- 1 1/2 cups water
- 1 cube chicken bouillon, crumbled
- 2 cups loosely packed torn fresh spinach leaves
- 1 ripe tomato, chopped
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- on large plate, combine 1 tablespoon flour, salt, and pepper. set aside. in a small bowl, combine cheese, lemon juice, and oregano. set aside.
- with a meat mallet, pound each chicken breast to 1/2 inch thickness. spread cheese mixture on each chicken breast, leaving 1/2 inch border. fold chicken breasts in half; secure each with toothpick. coat chicken breasts with flour mixture.
- in large skillet, heat oil over medium heat. cook chicken breasts for 1 to 2 minutes on each side, until golden. in a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. add spinach and tomato to skillet, and bring to boil. cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. discard toothpicks before serving.
