Lasagna Roll-ups

I have seen several variations of lasagna roll-ups, but I couldn't find an easy one that I liked.  I came up with my own.  The main reason I like the idea of roll-ups rather than normal layered lasagna is that I can control my portion easily.  Each roll-up has about 215 calories and 8.4 grams of fat.

Lasagna Roll-ups

Ingredients:

   20 lasagna noodles

   1 1/3 jar pasta sauce

   1 pound ground turkey

   1 container ricotta cheese part skim milk

   1/2 cup Parmesan cheese

   1 cup mozzarella cheese

   2 eggs

   parsley

Directions:

Boil noodles according to package directions. Brown ground turkey, drain, and mix with pasta sauce. Combine ricotta cheese, Parmesan cheese, mozzarella cheese, eggs, and parsley. Coat baking pan with cooking spray and thin layer of meat sauce. Spread cheese mixture on a noodle, followed by a layer of meat sauce, roll, and lay in the pan.

  Continue this with all twenty noodles. (I used 2 pans so that the roll-ups were not touching and would be easy to remove from the pan.) 

Top rollups with remaining meat sauce and additional mozzarella cheese if desired. Bake at 350 for 20 minutes.

Since I'm only cooking for two people, I'll freeze the leftover roll-ups individually which will make for a quick yummy meal when in a rush.

Tasty Tuesday #10: Fruit Dip

I know there are tons of different fruit dip recipes out there.  This recipe is easy and compliments many different fruits.

Fruit Dip

Ingredients:

1 jar marshmallow fluff

1 package cream cheese

1 container cool whip

1 package cheesecake pudding mix

Directions:

Using a mixer on low-medium speed, combine all ingredients.  Mix well and refrigerate.

Tasty Tuesday #9: Mini Brownie Bites

My Godmother, Charlie, makes these delightful little treats. 

 Hers are much cuter than mine, but they taste just as good. :)

Here's how to make your own:

Mix brownies as directed on the box.  I spooned by brownie batter into a quart size Ziploc bag and cut off one of the corners.

This is a super easy way to fill up the mini cupcake pan without making a huge mess.



Some of mine are too full, but you should fill them about 3/4 of the way full.  Put them in the oven to bake for 10 minutes.  (Use temperature as directed on the box.)



As soon as they are done, press the center down with a mini tart shaper.  I didn't have a mini tart shaper, so I used a mini spatula to wiggle around to create a little hole.

Then, I filled them with cream cheese frosting.  I just use the kind from the can, cause I am lazy like that.  If you don't have professional piping supplies, you can just put frosting in a Ziploc and cut a corner off.  That's what I did and it worked for me.



Tasty Tuesday #8: Creamed Corn

I've never made creamed corn. Ever. I'll admit it, I never actually knew what was in cream corn. I googled a few recipes, combined them, and created my own. It was really easy and yummy!

Creamed Corn

Ingredients:

2 cans of corn (drained)

3 Tbsp stick butter

3 Tbsp flour

3 Tbsp sugar

2 cups milk

salt and pepper (to taste)

2-3 Tbsp grated Parmesan cheese

Directions:

Melt butter in saucepan, add flour. Pour in milk and blend with a whisk. Stir in sugar, salt and pepper, corn, and Parmesan cheese. Let simmer until it reaches desired thickness (usually about 20 minutes).

Tasty Tuesday #7: Cheesy Potatoes w/ A Kick

These aren't the same 'ol boring cheesy potatoes. These easy, crock pot potatoes have rotel in them, which gives them an added kick.

Cheesy Rotel Potatoes

Ingredients:

5-6 medium potatoes (peeled and sliced)

1 can condensed cream of chicken soup

1 can rotel

1 cup shredded cheddar cheese

salt and pepper (to taste)

Directions:

Place all ingredients in crock pot on low for 7-8 hours.

(For a quicker dish, you can cook potatoes in the microwave with some water, drain water, and add all ingredients into crock pot. By precooking the potatoes, you can cut down the time and cook about 1 hour on high, stirring occasionally.)

Tasty Tuesday #6: BBQ Meatloaf

I hate condiments. Seriously, I don't like hardy ANY condiments. I don't like ketchup, mustard, mayo, salad dressing, syrup, sour cream, cream cheese... basically anything "extra" is a no for me. When I lived by myself, the door of my fridge had nothing in it. Apparently that is were normal people keep their condiments, but mine was always empty.

However, I do like BBQ sauce. I don't typically eat meatloaf because everybody makes it with ketchup. I found a recipe for BBQ meatloaf and feel in love. I tweaked it a little and this is what I came up with...

BBQ Meatloaf

Ingredients:

2 lbs ground beef

1 pkg chicken Stove Top stuffing

1 cup water

2 eggs beaten

1 pkg dry ranch dressing

1/2 cup BBQ sauce

Directions:

Preheat oven to 375 degrees. Mix all ingredients by hand except 1/4 cup BBQ sauce. Put mixture in a loaf pan and top with remaining BBQ sauce. Bake 1 hour or until cooked throughout.

Tasty Tuesday #5: Crockpot Ham Steak

 I love me some ham steak and this is the bestest way to cook it. 

I promise, try it, and you will love it!

Plus, it really doesn't get easier than this!

Crock Pot Ham Steak

Ingredients:

1-2 pounds ham steak

1 tsp garlic powder

1 tsp salt

1/4 tsp pepper

1/4 cup brown sugar

1/4 cup tarragon vinegar

3/4 cup water

1/4 cup Worcestershire sauce

3 cans green beans

Directions:

Combine garlic powder, salt, pepper, brown sugar, vinegar, water and Worcestershire sauce in a bowl.  Use this mixture to marinade the ham by rubbing it on both sides of the ham steak.  Place the ham in a crock pot and dump any remaining mixture over the top.  Drain the green beans and add them to the crock pot.  Cook on low for 10 hours.

I put mine in the crock pot in the morning and when I get home from work its finished.  The ham gets SO tender it just crumbles.

It doesn't look beautiful, but man oh man it is tasty!



Tasty Tuesday #3: Super Simple Salisbury Steak

Here's another easy recipe that is sure to please.

Super Simple Salisbury Steak

Ingredients:
3-4 beef minute steaks*
2 cups water
3 beef bouillon cubes
1 packet Lipton onion soup mix

Directions:
In a skillet brown the minute steaks for a few minutes on each side. (They do not have to be cooked throughout, just browned.) Boil 2 cups of water, add bouillon cubes and onion soup mix. Place minute steak in a 9 x 13 glass dish and pour soup mixture over. Place in oven at 350 degrees. Bake 20-30 minutes. (Time will vary based on size of steaks.)

To make gravy: After cooking, you can spoon out the soup mixture and put it in a small pot. In a bowl stir up a small amount of water and cornstarch. Add slowly to soup mixture until you get the desired "gravy-like" consistency.

* You may know these as a different names such as round steak, or cubed beef.

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Tasty Tuesday #2: Bacon & Cheddar Waffles

Here's another super simple recipe. Sometimes I like to eat breakfast for supper. I've never really been a fan of waffles because they don't have much flavor and I don't really like syrup. Well, I came up with an idea to flavor them up a bit.

Bacon & Cheddar Waffles

Ingredients:

2 cups waffle mix

1 1/2 cups water

1/3 cup vegetable oil

8-12 strips of cooked bacon

1/2 cup shredded cheddar cheese

Directions:

Mix waffle mix, water, and oil. Added cooked bacon and cheddar cheese. Let sit 5 minutes and then pour appropriate amount of mixture into waffle maker.

I also made some breakfast potatoes to go along with it.

My parents had over-easy eggs with theirs.

They also added butter and syrup to their waffles.

Here is my waffle. (Haha, I promise its under there.)

I topped my waffle with scrambled eggs and potatoes. And extra shredded cheese of course.

Obviously not a "healthy" meal, but very yummy :)



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Tasty Tuesday # 1: Frito Casserole

Its my first Tasty Tuesday!

Today, I will be sharing a super simple recipe with you.  It involved browning ground beef, opening a bunch of cans, and microwaving.  You really can't get much easier than this!

Frito Casserole

Ingredients:

1 bag Fritos

2 cans chili beans

½ onion

2 cans corn (drained)

shredded cheddar cheese

1 large can tomato sauce

1 pound hamburger

Directions:

Brown hamburger with diced onion.  Layer 1/3 of the Fritos in a microwave safe dish.  Using only half of everything, layer beans, meat, corn, and cheese.  Repeat starting with Fritos.  Top it off with the remaining Fritos and pour the tomato sauce evenly over the whole dish.  Microwave for 10-15 minutes.  Can top with extra cheese if desired. 

(This is a photo of it served up in a bowl.  I usually mix everything up and then eat it.  Plus, it doesn't really stay in the layers when you are serving it anyway.)

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Introducing...Tasty Tuesday

I usually cook at least a couple time a week for my parents.  

I like trying new recipes and I get many ideas from other blogs.  

Because of this, I have decided to start...

Tasty Tuesday! 

Every Tuesday (hopefully) I will post a recipe and photos of how mine turned out.  

Please feel free to try it, tweak it, and make it your own.

My first post will be next Tuesday which is February 8th.

Chicken Enchilada Casserole

I found several recipes online for chicken enchilada casseroles.  However, I couldn't find one that I liked so I combined several recipes and came up with my own. 

Chicken Enchilada Casserole

2 pounds boneless skinless chicken breast
1 can rotel
I can Progresso Light Southwest Vegetable Soup
1/2 cup instant brown rice
1 Tbsp cumin
1 oz fat free cream cheese
4 corn tortillas
1/2 can fat free refried beans
1/2 cup shredded cheese
1 can enchilada sauce

Cut chicken into small cubes, add cumin and cook in skillet.  Add soup, rotel, and rice.  Bring to a boil and simmer for 10-15 minutes or until rice is fully cooked.  Stir in cream cheese. 

Preheat oven to 350 degrees F. 

Spread 1-2 Tbsp refried beans on a tortilla and place in a casserole dish, face up. 

 Layer a 1/3 of chicken mixture and 1/3 of the cheese. 

Repeat twice layering tortilla w/ beans, chicken mixture, and then cheese. 

The last tortilla will be placed with bean side down. 

Add desired amount of enchilada sauce to top and bake for 25-30 minutes.

This is an awful picture, but it is really really tasty!





Pringles BBQ Chicken Fingers

I cook for my parents a couple times a week (unless I am really busy and never home).  They consider it necessary since I am living there rent-free.  Ok, works for me.

My mom and dad (and by dad, I mean that my mom is forcing him) are trying to lose weight because they are going to the Bahamas during Spring Break.  My mom likes to eat chicken since its leaner than beef.  She also likes BBQ.  However, my dad isn't the biggest fan of chicken or BBQ sauce.  However, this recipe has just a taste of BBQ sauce and has the crispy-ness of fried chicken, that my dad likes it.  Here's the recipe...

Pringles BBQ Chicken Fingers 

3 boneless skinless chicken breast

2 tablespoons BBQ sauce

2 tablespoons water

1/4 cup milk

1 egg

1 can Pringles (I like to use BBQ pringles)

Cut chicken breasts into strips.  Mix BBQ sauce, water, egg, and milk in a shallow dish.  Lay strips of chicken in dish.  Make sure they are all covered with the mixture.  Refrigerate until ready to cook.  Preheat oven to 400 degrees F.  Crush Pringles and dump on a plate.  Roll chicken strips around in the chips to cover entirely.  Place on baking sheet and bake for 10-15 minutes depending on size.  (Can flip chicken after 7-8 minutes if so desired.)

(prior to baking)

Chicken Taco Soup

This soup is so easy to make.  It is a favorite of mine and can be called "healthy" cause you will get a few servings of veggies :)

 

Taco Soup

1 pound beef or chicken (cooked)

1 onion (chopped)

1 (15 ounce) can kidney beans

1 (15 ounce) can whole kernel corn

1 (14 ounce) can stewed tomatoes

1 (8 ounce) can tomato sauce

2-3 cups water

1 (10 ounce) can rotel

1 package taco seasoning

1 package dry ranch dressing

Mix everything together.  Simmer for 45 minutes or put in a crock pot for a few hours.  Serve with tortilla strips, shredded cheese, and sour cream.

Holiday Nuts

This is Christmas favorite around our house.  It's pretty simple to make and makes the house smell wonderful.  Here's the recipe:

1 egg white

1/2 tsp. water

1/8 tsp. almond extract

Beat the above ingredients until foamy.

Mix in 3 cups of almonds OR pecans.

In another bowl, combine:

1/2 cup sugar

1 Tbsp sugar

1/4 tsp. salt

Add to almond mixture.

Mix well.

Pour on greased pan and bake at 225 degrees for 60-90 minutes, stirring every 15 minutes.

Almonds

Pecans





They're better than the ones they sell at the mall and cheaper too!  They make a great gift, just package them up in a cute little bag or box.


Thanks for visiting! :)