Category: Casserole


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1 package RPs Pasta Company or other fresh lasagna sheets

2-3 lb. ground meat, browned and drained (I cook and freeze cooked ground meat when it’s on sale)

2 onions, chopped

3 medium tomatoes, chopped

2 c. chopped sweet peppers

1 jar marinara

2 Tbsp. pesto

2 Tbsp. minced garlic

4 c. leftover cooked quinoa

1 container ricotta cheese (2 lb)

1 packet Knorr pesto sauce mix – or Italian seasoning and Parmesian cheese

1 egg

1 package (8 oz) shredded Italian 6 cheese

SAM_3070I bought some fresh gluten free lasagna noodles.  It didn’t say how many sheets are in the package, so I worried that I couldn’t make enough layers, so I decided to try something new, inspired by pastitsio. By the way, the package has 12 sheets, enough for three layers!

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I cook the sauce overnight in the crock pot.  This step isn’t necessary, but it certainly adds another layer of flavor that can’t be replicated any other way.

Day 1:  The Sauce:

2-3 lb. ground meat, browned and drained (I cook and freeze cooked ground meat when it’s on sale)

2 onions, chopped

3 medium tomatoes, chopped

2 c. chopped sweet peppers

1 jar marinara

2 Tbsp. pesto

2 Tbsp. minced garlic

Combine ingredients in crock put.  Cook overnight 8-10 hours on low.  The house will smell amazing.

Day 2:  The Lasagna –

4 c. leftover cooked quinoa

2 c. cooked sauce

Combine quinoa and sauce.  Add a little more sauce if it looks too dry.

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1 container ricotta cheese (2 lb)

1 packet Knorr pesto sauce mix – or Italian seasoning and Parmesian cheese

1 egg

Combine cheese, pesto sauce mix and egg.

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Spray DEEP lasagna dish, and spread quinoa mixture into bottom.  Top with layer of half of the ricotta.

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Place layer of noodles on top of ricotta.

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Top with sauce in a thin layer.

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Top with layer of noodles.

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Top with remaining ricotta.

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Layer the last of the noodles.

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Top with remaining sauce and sprinkle with shredded cheese.

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Bake at 350 for 45-55 minutes.

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We really loved this.  My daughter suggested stuffing peppers with a quinoa mixture like I used for the first layer and I can’t wait to try it.

I made garlic toast using Texas toast multigrain bread and premade garlic spread.

Yummy!

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2 boxes elbow macaroni, cooked according to directions

12 leftover chicken fingers (you could use any leftover meat)

1 package broccoli slaw, steamed in the microwave (any steamed veggies will work!)

1 jar alfredo sauce (variation – mushroom soup, marinara, any sauce!)

1 c. shredded cheese (I used sliced and shredded up some cheese I had on hand)

Mix cooked macaroni and alfredo sauce.  Place half in the bottom of a 13 x 9 baking dish sprayed with coconut oil spray.

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Top with cooked broccoli slaw.

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Cut up chicken tenders and spread evenly over broccoli slaw.

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Top with remaining macaroni and sauce.

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Top with cheese.

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Bake at 350F until melted and golden, about 25-30 minutes.  Loved it!!

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1 package wild garlic noodles – love these!

1 jar alfredo sauce

4 c. leftover cooked chicken

3 c. broccoli florets

1 green pepper, chopped

8 oz. sliced mushrooms

1 c. shredded colby jack cheese

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Saute broccoli, mushrooms, and green pepper until softened, but not mushy.  Add in chicken.

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Meanwhile, cook garlic noodles.

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Combine noodles, chicken and veggies, and alfredo sauce.  Pour into 13 x 9 baking dish sprayed with coconut oil.

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Sprinkle with cheese.  Bake at 350F for 25-30 minutes until golden.

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1 jar Alfredo sauce

6 Southern Fried Chicken Boneless Breasts

1 Package Broccoli Slaw

1 lb. elbow macaroni

2 Tbsp. pesto

6 slices cheddar cheese

1/4 c. shredded cheese (I used ricotta salata and parmesian)

Bake Boneless Breasts (I used Tyson) according to instructions.  Meanwhile, boil macaroni.

Place broccoli slaw in the microwave and cook 4 minutes on high.

Drain macaroni and stir in pesto.  Stir in alfredo.

Layer half of the macaroni in a 13 x 9 baking dish.

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Top with cooked broccoli slaw.

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Top with chopped fried chicken.

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Top with remaining macaroni.

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Top with cheese and bake at 350 F for 35 minutes.

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SAM_2609

8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.

 

I had some leftover barbecue chicken, some tortillas, a little leftover brown rice, and shredded cheese, and viola!

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2 – 3 c. leftover brown rice

12 flour tortillas

4 c. leftover barbecue chicken, shredded

1 jar alfredo sauce or 1 can creamy cheesy soup, like broccoli cheese

2 c. shredded cheese

Mix rice with half the alfredo sauce or soup.

Spread evenly over the bottom of a 13 x 9 baking dish sprayed with coconut oil.

Roll chicken in tortillas and place on top of rice.

Thin sauce or soup so it can be spooned over the tortillas.

Spread evenly.

Sprinkle with shredded cheese and cook at 375 F for 30-35 minutes.

 

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1 Jar sauce (I used Gia Russa low sodium again) YUM

1 box Barilla no boil lasagne noodles

4 c. leftover bolognese and veggies.

2 lb. ricotta cheese

1 c. shredded cheese (fontinella is our fave)

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Spread part of a jar of sauce in bottom of a deep 13 x 9 baking dish.

Put four sheets of the lasagna on top and then spread 2/3 of the bolognese and veggies over it.

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Again put a layer of four sheets of noodles.

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Mix remaining bolognese and ricotta.  Spread in a layer over noodles.

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One more layer of the noodles, then sauce (to which I added some more leftover veggies I had on hand) and sprinkle with shredded cheese.

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Cover with foil.  Bake at 350 for 45-50 minutes.  Let stand 15 minutes before cutting and serving.

No one complained about eating “leftovers” and this time, there were none!

 

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4 c. leftover french fries

1 lb. breakfast sausage

1 crescent dough

10 eggs

1/3 c. milk

2 c. shredded cheese

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Butter 13 x 9 baking dish and spread crescent dough (I used garlic) into the bottom, sealing seams.

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Brown sausage (I used maple) and drain well.

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Spread sausage over crescent dough.  Top with fries.  If the fries are soggy, put them in the oven for a few minutes at 450 sprayed with coconut oil spray until they are a little crisper.

Combine eggs and milk (as you can see from my picture I did a terrible job and had poorly blended eggs – looks terrible but still tastes yummy)

Top fries with shredded cheese and pour egg mixture over carefully.  You can refrigerate overnight at this point, so you’re not making it all drowsy in the morning, like I was.

Bake at 375 for 35 minutes.

Substitute any meat for the sausage.  Substitute any potatoes for the fries.  Use any cheese you like (I used colby jack). Add in vegetables (this is a great way to use up leftovers) or make it vegetarian to make it healthier!

I saw a video on “Tasty” of this and had to try it . . .

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2 packages Pillsbury reduced fat whole wheat refrigerator biscuits

1 jar Gia Russa Cherry Tomato Sauce  (SOOOOO good)

Homemade turkey meatballs

2 c. shredded six italian cheese

Cut biscuits into quarters.

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Mix with 2/3 of the jar of sauce.

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Place in a prepared 13 x 9 deep baking dish.

Top with meatballs.

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Spoon remaining sauce over meatballs.

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Top with cheese.

Bake at 375 for 35 to 40 minutes.

YUM.

I wanted to keep it simple, but I think I’ll try variations using sausage instead of meatballs, adding in roasted peppers, onions and/or zucchini.  As always, using homemade biscuit dough and homemade sauce is healthier, but convenience foods help on workdays!

 

 

 

 

SAM_2400

4 C. Water

2 Tbsp. sugar

1/2 tsp. salt

1 C. grits

5 eggs

1/2 c. milk

1 1/2 c. shredded cheese

1-2 large apples sliced

cinnamon

Spray 13 x 9 baking dish and preheat oven to 450 F.

Heat water, sugar and salt until boiling.  Gradually add grits and lower heat to medium high.  Stir occasionally until mixture thickens.

Meanwhile beat eggs with milk.  Pour into thickened grits.

Stir in cheese until melted.

Top with apples.  Sprinkle with cinnamon.

Bake 450F for 40 minutes.

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