Lasagna Roll Ups

20 whole lasagna noodles

Sauce:

2 Tbsp. olive oil

1 whole onion, diced

3 cloves garlic, minced

2 lbs.  ground beef or Italian Sausage or any combination of similar meats

2 can spaghetti sauce

1 (15 oz.) can of diced tomatoes

1 tsp. salt

1 tsp. black pepper

1 tsp. parsley

1 tsp. basil

 Filling

30 oz. cottage cheese

2 eggs

3/4 cups parmesan cheese

½ tsp. salt

½ tsp. pepper

1 tsp. parsley

1 tsp. basil

2 cups grated mozzarella

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the meat and stir it around, cooking it until totally browned. Drain excess fat, then add spaghetti sauce, diced tomatoes, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining cottage cheese, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.

To assemble, spoon a layer sauce into the bottom of disposable foil loaf pans. Spread 2-3 tablespoons the cottage cheese filling on each noodle, and then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans.) Top with remaining sauce, plenty of grated mozzarella, and some grated Parmesan.

If baking immediately, bake at 375° for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 45 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

This recipe is a variation of the one found here.

Cranberry Chicken

3-4 lbs of chicken breasts

1 can (15ish oz.) cranberry sauce (whole berry or jelly)
1 small bottle (8 oz.)  Catalina or Russian dressing
1 packet of onion soup mix

Combine the ingredients and pour it over several of raw chicken breasts. Freeze batches of chicken in desired amounts

Thaw the chicken, place in a baking dish and then bake at 350° for an hour or until chicken is done.

I have no clue where i got this recipe!

Ground Mustard and Garlic Vinaigrette

¼ c. freshly squeezed lemon juice
¼ c. white wine vinegar or rice vinegar

2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard
1 c. canola oil

In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream.

If possible, refrigerate the dressing for a few hours before serving.

If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving. 

This recipe can be found here.

Mini Lemon Loaves

½ cup butter, softened

1 cup granulated sugar
2 eggs
1 tsp. vanilla extract
½ cup sour cream
1 large lemon, zested {5 teaspoons, approximately}
1½ cups all-purpose flour, sifted {which ends up being about 1 3/4 cup sifted flour}
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 Tbsp. milk

glaze:
¼ cup fresh lemon juice
½ cup granulated sugar

Preheat oven to 350°. Spray mini pans with non-stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape sides and mix again. With mixer on low speed, incorporate all dry ingredients until just combined, then stir in milk. Scrape sides and mix a few more times by hand.

Spoon batter equally into prepared pans. Bake 15-20 minutes or until edges are golden brown and are baked thoroughly.

While lemon loaves are baking, mix ingredients together for glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve sugar into lemon juice. The glaze is done once the sugar has dissolved.

Once loaves come out of the oven, cool at least 15 minutes before removing from pans. Spoon glaze over loaves and continue to cool completely. Store in air tight containers until ready to serve.

This recipe can be found here. 

Asian Cabbage Salad

1 (14 oz.) bag coleslaw mix

1 rib celery, sliced

½ cucumber, sliced

1 small handful sugar snap peas (about 20 baby ones)

½ red bell pepper, sliced

¼ of a small red onion, thinly sliced

1 Tbsp. toasted sesame seeds*

1/3 cup slivered or sliced almonds, toasted*

Optional: 1 ½ cup cooked, shredded or diced chicken

Dressing:

2 Tbsp. canola oil

2 Tbsp. cider vinegar

¼ cup seasoned rice wine vinegar

2 Tbsp sugar

1 tsp. kosher salt

2 tsp. soy sauce

¼ tsp. garlic powder

¼ tsp. black pepper

* To toast almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.

Begin by making dressing. Combine all ingredients in a sealed jar and shake. Store in the fridge until ready to use.

Place all salad ingredients in a bowl

You need to pour on the dressing and toss to coat. Place salad in the fridge to sit for 30-60 minutes. 

Right before serving mix in toasted almonds and sesame seeds.

Find the recipe here.