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Spinach and Tomato Lasagna
30 ounces frozen chopped spinach
2 tablespoons olive oil
1 onion, chopped fine
5 garlic cloves, minced
1/8 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
Salt and pepper
6 tablespoons chopped fresh basil
24 ounces (3 cups) whole-milk or part-skim ricotta cheese
3 ounces Parmesan cheese, grated (1 1/2 cups)
2 large eggs
12 no-boil lasagna noodles
12 ounces whole-milk mozzarella cheese, shredded (3 cups)
Adjust oven rack to middle position and heat oven to 375 degrees. Microwave spinach in covered large bowl until completely thawed, about 15 minutes, stirring halfway through. Squeeze spinach dry, reserving 1/3 cup liquid. Pulse spinach in food processor until ground, 8 to 10 pulses, scraping down bowl every few pulses. Wipe out large bowl with paper towels. Transfer spinach to now-empty bowl; set aside.
Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes, 1/2 cup processed spinach, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until slightly thickened, about 10 minutes. Off heat, stir in 3 tablespoons basil; set aside.
Process ricotta and reserved spinach liquid in food processor until smooth, about 30 seconds. Add Parmesan, remaining 3 tablespoons basil, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and process until combined. Stir ricotta mixture into remaining processed spinach.
Cover bottom of 13 by 9-inch baking dish with 1 1/4 cups sauce. Top with 3 noodles and spread one-third of ricotta mixture evenly over noodles. Sprinkle with 2/3 cup mozzarella and cover with 1 1/4 cups sauce. Repeat twice, beginning with noodles and ending with sauce. Top with remaining 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
Cover pan tightly with aluminum foil sprayed with vegetable oil spray and bake until bubbling around edges, about 40 minutes. Discard foil and continue to bake until cheese is melted, about 10 minutes. Cool on wire rack for 30 minutes. Serve. Serves 8 to 10
Artichoke Chicken Casserole
2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and
2 tablespoons olive oil
3 garlic cloves minced
2 -2/3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 -1/2 cups (6 ounces) shredded cheddar cheese
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter melted
In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased
2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon
juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine
the bread crumbs, cheese and butter; sprinkle over top.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 8 servings.
Spiral Pepperoni Pizza Bake
1 package (16 ounces) spiral pasta
2 pounds ground beef
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 cans (15 ounces each) pizza sauce
1/2 teaspoon garlic salt
1/2 teaspoon Italian seasoning
2 cups milk
1/2 cup shredded Parmesan cheese
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, garlic salt and Italian seasoning; remove from the heat and set aside.
In a small bowl, combine the eggs, milk and Parmesan cheese. Drain pasta; toss with egg mixture. Transfer to a greased 3-qt. baking dish. Top with beef mixture, mozzarella cheese and pepperoni.
Cover and bake at 350 for 20 minutes. Uncover; bake 20-25 minutes longer or until golden brown and a thermometer reads 160. Yield: 12 servings.
Plum Good Crock Pot Barbecue Short Ribs
2 tablespoons vegetable oil
4 lb beef short ribs
1 large sweet onion (Bermuda, Maui or Spanish), cut in half, sliced
1 bottle (12 oz) chili sauce
3/4 cup plum preserves
2 tablespoons packed brown sugar
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cloves
1. In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil
(in batches if necessary) 8 to 10 minutes, turning occasionally, until
brown on all sides.
2. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker,
place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
3. In 2-quart saucepan, cook remaining ingredients over medium heat 15
to 20 minutes, stirring frequently, until sauce has thickened.
4. Drain excess liquid from slow cooker. Pour sauce over ribs. Increase
heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.
Makes 6 servings