2/3 c butter
1 c sugar
2 eggs
1 t vanilla
1 t baking soda
1/4 c milk
4 c flour
1/4 t salt
Cream butter, sugar and eggs. Add vanilla. Dissolve baking soda in milk; add to creamed mixture. Add flour and salt. Mix and roll out to 1/4″-1/2″ thick; cut out shapes and place on cookie sheet. Bake at 350 degrees for 6-9 minutes.
Friday, December 20, 2019
Zucchini Lasagna (no meat)
4 medium zucchini, sliced into 1/4 inch slices
1/4 c parmesan cheese
2 c mozzarella, shredded
1 1/2 jars tomato sauce
Ricotta Filling
3 garlic cloves, minced
1 container Ricotta cheese
1/4 c parmesan cheese
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for dried basil use 2 T)
Instructions
Preheat oven to 350. Slice zucchini into noodles. Lay zucchini noodles on paper towels and sprinkle with salt and let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles.
Mix all of ricotta filling ingredients together in bowl.
In a 9x13 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!
1/4 c parmesan cheese
2 c mozzarella, shredded
1 1/2 jars tomato sauce
Ricotta Filling
3 garlic cloves, minced
1 container Ricotta cheese
1/4 c parmesan cheese
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for dried basil use 2 T)
Instructions
Preheat oven to 350. Slice zucchini into noodles. Lay zucchini noodles on paper towels and sprinkle with salt and let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles.
Mix all of ricotta filling ingredients together in bowl.
In a 9x13 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!
Thursday, December 5, 2019
Enchilada Soup
2 c cooked chicken, diced
2 c chicken stock
10 oz can enchilada sauce
1 can black beans, rinsed
14 oz can diced tomatoes with juice
15 oz can corn, drained
4 oz can diced green chiles
1 clove minced garlic
1 onion, chopped
1 1/2 t cumin
1 t salt
1/4 t pepper
1/8 t chili powder
Garnish:
Cheese
Sour cream
Avocados
Tortilla chips
Heat olive oil in stock pot. Add onion and garlic and cook, until soft. Add cooked chicken, black beans, corn, tomatoes, chiles, and stir together. Add chicken stock, enchilada sauce, cumin, salt, pepper, and chili powder. Stir together. Bring to a boil. Simmer for 10 to 12 minutes. Serve with desired toppings.
2 c chicken stock
10 oz can enchilada sauce
1 can black beans, rinsed
14 oz can diced tomatoes with juice
15 oz can corn, drained
4 oz can diced green chiles
1 clove minced garlic
1 onion, chopped
1 1/2 t cumin
1 t salt
1/4 t pepper
1/8 t chili powder
Garnish:
Cheese
Sour cream
Avocados
Tortilla chips
Heat olive oil in stock pot. Add onion and garlic and cook, until soft. Add cooked chicken, black beans, corn, tomatoes, chiles, and stir together. Add chicken stock, enchilada sauce, cumin, salt, pepper, and chili powder. Stir together. Bring to a boil. Simmer for 10 to 12 minutes. Serve with desired toppings.
Zucchini Lasagna
5 oz spinach
1 15 oz container of ricotta cheese
2 eggs
1 lb ground turkey
2 large zucchini
1 T parsley
1 T oregano
1 t salt
1/2 t pepper
2 cans of spaghetti sauce
8 oz package of mozzarella cheese
8 oz grated parmesan cheese
1 small onion
Slice the zucchini lengthwise into thin slices. Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking. Drain the ground beef when it’s completely done and no longer pink.
In a separate bowl, combine the ricotta, parley, oregano and two eggs. Mix it together until it is well combined.
To assembly the lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first. Then add a layer of zucchini slices, spread the ricotta mixture over the top of the zucchini slices, layer a small amount of spinach, top that layer with the meat and finish by adding the last layer of cheeses. Repeat these layers until you are out of ingredients. This will all depend on your pan size. I can usually do about two or three layers. Finish the layer with cheese on the very top.
Cover it with foil and bake for about 45 minutes on 350 degrees.
Remove the foil and bake for another 15 minutes to brown the top of the dish.
Let this dish stand for about 5 or 10 minutes before serving it. It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.
1 15 oz container of ricotta cheese
2 eggs
1 lb ground turkey
2 large zucchini
1 T parsley
1 T oregano
1 t salt
1/2 t pepper
2 cans of spaghetti sauce
8 oz package of mozzarella cheese
8 oz grated parmesan cheese
1 small onion
Slice the zucchini lengthwise into thin slices. Brown the ground beef and add the diced onions. Add the salt and pepper to the ground beef while it’s cooking. Drain the ground beef when it’s completely done and no longer pink.
In a separate bowl, combine the ricotta, parley, oregano and two eggs. Mix it together until it is well combined.
To assembly the lasagna, spread a thin layer of spaghetti sauce in the very bottom of the pan first. Then add a layer of zucchini slices, spread the ricotta mixture over the top of the zucchini slices, layer a small amount of spinach, top that layer with the meat and finish by adding the last layer of cheeses. Repeat these layers until you are out of ingredients. This will all depend on your pan size. I can usually do about two or three layers. Finish the layer with cheese on the very top.
Cover it with foil and bake for about 45 minutes on 350 degrees.
Remove the foil and bake for another 15 minutes to brown the top of the dish.
Let this dish stand for about 5 or 10 minutes before serving it. It will be extremely hot and you want it to cool down a bit so each layer will come out in a nice slice of lasagna.
Green Chile Enchilada Soup
1 T olive oil
1 small onion diced
2 garlic cloves minced
8 oz fire roasted green chiles
3 c shredded chicken
1 c salsa
10 oz green chile enchilada sauce
32 oz low-sodium chicken stock
8 oz cheddar and/or jack cheeses grated
4 oz cream cheese
Garnish:
Cilantro
Limes
Sour cream
Tortilla chips
Extra shredded cheese
Heat olive oil in a heavy bottomed soup pot or dutch oven over medium heat. Add onion and cook, stirring often, 4-5 minutes or until soft. Stir in garlic and cook for 30-45 seconds.
Add green chiles, chicken, salsa, chicken stock and enchilada sauce. Bring to a boil, then cover and turn heat to low. Simmer for 20-30 minutes.
Stir in cheeses until completely melted and combined.
Serve with optional garnishes (sour cream, shredded cheese, cilantro) and a squeeze of lime.
Taco Sloppy Joe/Sue
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 c chunky salsa
1/4-1/2 cup water
buns
Toppings:
shredded Mexican blend cheese
shredded lettuce
diced tomato
diced avocado or guacamole
sour cream
Brown ground, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.
Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency. Serve over hamburgers buns and add desired toppings such as shredded cheese, shredded lettuce, diced tomato, avocado, guacamole, or sour cream.
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 c chunky salsa
1/4-1/2 cup water
buns
Toppings:
shredded Mexican blend cheese
shredded lettuce
diced tomato
diced avocado or guacamole
sour cream
Brown ground, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.
Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency. Serve over hamburgers buns and add desired toppings such as shredded cheese, shredded lettuce, diced tomato, avocado, guacamole, or sour cream.
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