Ikea Meatballs and Gravy

 3 TBS butter

3 TBS flour

2 Cups beef or chicken broth

1/2 Cup heavy cream

 

Add butter into skillet and melt.  Add flour and stir in.  Cook for 1 minute.  While mixing add about 1/4 of the beef broth.  It will thicken quickly.  Then gradually add remaining beef broth stirring as you go.  Switch to whisk if required to make it lump free.  When the liquid is simmering, add meatballs.  Simmer for 8-10 minutes.  Add cream and simmer for a further 2 minutes then remove from stove.  Serve over mashed potatoes.  For a truly authentic experience, add a dollop of ligonberry jam on the side. 

Million Dollar Spaghetti

 Ingredients:

• 1 lb spaghetti

• ½ tbsp oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 lb lean ground beef
• 1 lb mild Italian sausage
• ½ tsp salt
• ¼ tsp black pepper
• 28 oz jar marinara sauce (plus 1 cup water)
• 1 tsp dried basil
• 1 tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• ½ tsp salt
• ¼ tsp black pepper

Alfredo Sauce:
• 1 stick butter
• 3 cups heavy cream
• 2 garlic cloves, pressed
• ½ cup grated Parmesan cheese
• ½ tsp garlic salt
• 1 tsp dried parsley

Topping:
• 2 cups shredded mozzarella cheese
• Fresh parsley for garnish

Directions:
1. Heat oil in a pan and sauté onion, bell pepper, and garlic for 5 minutes. Add ground beef and sausage, season with salt and pepper, and cook until browned. Stir in marinara, water, and seasonings. Let it simmer with the lid slightly open, stirring occasionally.
2. While the sauce simmers, cook spaghetti in salted boiling water until al dente. Drain and set aside.
3. In another pan, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, stirring constantly, and bring to a gentle simmer. Let it thicken slightly, then stir in Parmesan, garlic salt, and parsley until smooth.
4. In a deep baking dish, toss spaghetti with Alfredo sauce and spread evenly. Top with meat sauce, then sprinkle mozzarella.
5. Bake at 350°F for 25 min, then broil for 3-4 min. Garnish with parsley & enjoy!

Marry Me Chicken Meatballs with Risoni (Orozo

Ingredients

CHICKEN MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1½ cups (90 g) panko breadcrumbs
• 1 small brown onion, finely diced
• 1 tbsp freshly minced garlic
• 1 egg
• ½ cup (50 g) freshly grated parmesan
• 2 tbsp milk
• 1 tsp sweet paprika
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp freshly cracked black pepper
• Olive oil spray or 1 tbsp olive oil

RISONI

• 2 tbsp olive oil
• 1 brown onion, diced
• 1 tbsp freshly minced garlic
• 135 g (5 oz) semi-dried (sun-blushed) tomatoes, drained and chopped
• 1 tbsp red wine vinegar
• 2 tbsp tomato paste (concentrated puree)
• 2 cups (500 ml) chicken stock
• 1 cup (200 g) risoni (orzo)
• ½ cup (125 ml) thickened (heavy) cream
• 1 tsp dried oregano
• ½ tsp chilli (red pepper) flakes, plus extra to serve (optional)
• ½ tsp freshly cracked black pepper
• ½ cup (125 ml) water
• 2 cups (100 g) fresh baby spinach
• ½ cup (50 g) freshly grated parmesan, plus extra to serve

Instructions

1. Make the meatballs – Combine the chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt and pepper in a large bowl. Use your hands to mix the ingredients together until just combined.
2. Take 1 heaped tablespoon of the mixture at a time, and roll it into balls just a little smaller than a golfball. Wet your hands with tap water if the mixture feels too sticky. You should make roughly 12 meatballs.
3. To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking (parchment) paper. Place the meatballs on the baking tray ensuring they are not touching. Spray generously with olive oil. Cook for 10 minutes. Turn the oven grill (broiler) to high and grill (broil) the meatballs for a further 3–4 minutes until slightly browned on the edges.
4. To pan-fry – Add 1 tablespoon of olive oil to a large, deep, non-stick frying pan. Cook the meatballs for 8–10 minutes until browned and cooked through. Set aside.
5. To air fry – Preheat the air fryer to 200°C (400°F). Spray the basket generously with olive oil. Place the meatballs into the basket so they are not touching. (Cook in batches if needed.) Spray the meatballs with the olive oil spray and cook for 6–8 minutes or until browned and cooked through.
6. Make the risoni and sauce – Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes or until softened.
7. Add the semi-dried tomatoes, followed by the red wine vinegar. Cook, stirring, for 30 seconds until most of the liquid has evaporated.
8. Add the tomato paste and cook, stirring, for 1–2 minutes.
9. Add the chicken stock, risoni, cream, oregano, chilli flakes (if using) and black pepper. Cook, stirring regularly, for 5 minutes.
10. Add the water and cook, stirring regularly, for an additional 5 minutes, or until the risoni is tender. (See note 1 for troubleshooting.)
11. Turn the heat off, add the baby spinach and parmesan and stir until the spinach has just wilted.
12. Combine the meatballs and sauce – Add the baked meatballs to the pan and stir to coat them in the sauce.
13. Serve – Serve immediately with an extra sprinkle of chilli flakes (if using) and parmesan.  Recipe and image from Simple Home Edit - she's amazing!!! 

Honey Sesame Chicken Recipe (Easy Meal Prep Bowl)

Ingredients

Chicken

•  1/3 cup cornstarch
•  1 teaspoon garlic powder
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 lbs)
• 1/4 cup olive oil
  

Sauce

•  1/3 cup honey
• 1 Tablespoon tomato paste
• 1 Tablespoon tamari (or soy sauce/coconut aminos)
•  1 teaspoon sesame oil
•  1 teaspoon ground ginger
• 1/4 teaspoon salt
•  1 Tablespoon sesame seeds

Rice

•  1 cup jasmine rice
•  1 teaspoon lime juice

Veggies

•  2 Tablespoons olive oil
•  1 cup snow peas
•  2 cups halved Brussels sprouts (used broccoli)
  
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
•  1/2 teaspoon salt
• 1/4 teaspoon pepper
•  1 green onion stalk, chopped (for garnish)

Instructions

• In a medium bowl combine cornstarch, garlic powder, salt, and pepper.
• Add in the cubed chicken and toss until well coated.
• In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
• Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked stir a bit to break up the pieces.
• Transfer to a paper towel to allow any excess oil to drip off.
• While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
• Once the oil has dripped off the chicken add to the large sauce bowl and toss/mix until fully coated.
• Add more avocado oil to the pan and bring up to medium-high heat.
• Add in the snow peas and Brussels sprouts, cooking for about 15 minutes.
• Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
• While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.
• Assemble the bowls – evenly divide the cooked rice, veggies, chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Recipe and image courtesy of Jar Of Lemons

Slow Cooker Smothered Beef Tips

 INGREDIENTS

Beef:

• 3 pounds tri tip or sirloin beef roast. cut into 1- to 2-inch pieces
• Salt and pepper, for seasoning
• 2-3 tablespoons olive oil, avocado oil or canola/vegetable oil
• 1 cup diced onions
• 2-3 cloves garlic, finely minced
• 3 cups beef broth or beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Pinch dried thyme

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon red wine vinegar
• Fresh parsley, for serving (optional)

Instructions

1. Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or so until golden, flip and brown on the other side. Transfer beef to the insert of 6-quart slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).
2. Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet set over medium heat. If the skillet is dry, add a teaspoon or so of oil.
3. Cook the onions for 3-4 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth or stock and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.
4. Pour mixture into the slow cooker with the beef. Add the bay leaves and thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.
5. Transfer the beef to a dish and cover to keep warm. At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy. You should have about 3-4 cups of liquid.
6. For the gravy, in a medium saucepan over medium heat, melt the butter. add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling (it's ok if it browns slightly). Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid lumps.
7. Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper, to taste. If the mixture is too thin, stir together equal parts softened butter and flour until smooth and quickly whisk into simmering gravy. If the mixture is too thick, thin with additional beef broth.
8. Add the beef pieces back to the slow cooker or to a serving dish and pour the gravy over the top. Serve over mashed potatoes with fresh parsley (optional).

Cabbage Rolls

I had the wonderful opportunity to learn to make Cabbage Rolls from my wonderful neighbors from Bulgaria.  It was a beautiful day - they were so generous and I learned so much from utilizing everything you have to exquisite technique. 

Enjoy pictures from the day below!!

Vegetable Filling
Ingredients
3 TBS sunflower oil (Zergut - available at Tropicana market)
1 medium onion chopped
4 cloves chopped garlic
300 ml (1 1/4 - 2 Cups) rice
300 ml (1 1/4 - 2 Cups) chicken stock
1 TBS sweet paprika
2-3 TBS combination of fresh and dried mint
1/3 Cup fresh chopped parsley
1/2 Cup Canned tomatoes
1 TBS kosher salt then salt and pepper to taste after cooking

Directions
Add sunflower oil to the pan. Add onions and cook until translucent. Add garlic and cook for several minutes. Add rice and cook until rice is browned. Add herbs, seasoning and tomatoes. Warm chicken stock and add to the mixture. Bring to a boil, reduce heat and simmer for 10
minutes until all the liquid has been absorbed. Let cool. While mixture is cooling prepare the grape leaves - rinse and remove stems. Place 2-3 tablespoons of the filling in each grape leaf. Roll nice and tight. Prepare large pot by placing several layers of grape leaves on the
bottom of the pan. Place finished rolls tightly in the pot. Layer as needed. Place several more grape leaves on top. Place a plate on top of the rolls for condensing pressure. Add hot water (use the fry pan that was used for filling to warm the water to make sure you get every drop of flavor). Use just enough water to cover the rolls. Bring to a boil. Put lid on, reduce heat and simmer for 20 minutes.

Meat Filling
Ingredients
2 TBS sunflower oil
1 medium onion chopped
4 cloves chopped garlic
2 pounds ground lamb/pork or hamburger
2 Cups rice
2 Cups water
1/2 Cup tomato paste (Greek - available at Tropicana market)
1 TBS sweet paprika
2-3 TBS combination of fresh and dried mint
1/3 Cup fresh chopped parlsey
1 TBS kosher salt then Salt and Pepper to taste

Directions
Add sunflower oil to the pan. Add onions and cook until translucent. Add garlic and cook for several minutes. Add ground meat and cook until it has just lost pink color. Add rice and cook until rice is browned. Add herbs, seasoning and tomato paste. Heat the water and add to
the mixture. Bring to a boil, reduce heat and simmer for 10 minutes until all the liquid has been absorbed. Let cool. While mixture is cooling prepare the cabbage leaves - rinse and cut out stems. Place 2-3 tablespoons of the filling in each cabbage leaf. Roll nice and tight. Prepare the pot by placing several layers of grape leaves on the bottom of the pan. Place finished rolls tightly in the pot. Layer as needed. Place several more grape leaves on top. Place a plate on top of the rolls for condensing pressure. Add hot water and several tablespoons of pomegranate molasses to the pot (use the fry pan that was used to make filling to warm the water to make sure you get every drop of flavor). Use just enough water to cover the rolls. Bring to a boil. Put lid on, reduce heat and simmer for 30- 40 minutes.

One Pot Roasted Red Pepper Pasta

Ingredients

• 5 cups vegetable broth
• 1 lb. Fettuccine 
• 1 small Vidalia onion
• 4 cloves garlic 
• 1 12 oz. jar roasted red peppers
• 1 15 oz. can fire roasted diced tomatoes
• 1/2 TBS dried basil
• 1/4 tsp crushed red pepper (optional) 
• Freshly cracked black pepper
• 4 oz. cream cheese (optional) 

Instructions

• Thinly slice the onion and mince the garlic. Remove the red peppers from the liquid in the jar and then slice them into thin strips.
• In a large pot, combine the broth, onion, garlic, red pepper slices, diced tomatoes (with juice), basil, crushed red pepper, and some freshly cracked black pepper (10-15 cranks of a pepper mill). Stir these ingredients to combine. Break the fettuccine in half, then add it to the pot, attempting to submerge the pieces as much as possible.
• Place a lid on the pot and turn the heat up to high. As soon as the pot reaches a full boil, give it a quick stir to loosen any pieces that may have stuck to the bottom, return the lid, and turn the heat down to medium-low.
• Let the pot simmer on medium low for 10-12 minutes, stirring every couple of minutes to make sure nothing sticks to the bottom. Return the lid as quickly as possible after each stir. After ten minutes, test the pasta to see if it is al dente. Once the pasta is tender, remove it from the heat. (If the pasta becomes too dry before it is tender, simply add a small amount of water and continue to simmer.)
• Divide the cream cheese into tablespoon sized pieces, then add them to the pot. Stir the pasta until the cheese melts in and creates a smooth sauce (it will look lumpy at first, just keep stirring). Serve hot.

Notes

Breaking the pasta in half helps the larger pieces of tomato and pepper stir in evenly with the pasta. It also helps allow the pasta to be submerged under the broth.

Spinach and Chickien Pasta salad

• 16 oz. bow tie pasta cooked al dente
• Dressing:1 cup vegetable oil
• 2/3 cup Yoshida's gourmet sauce
• 2/3 cup white wine vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Salad consists of:
• 20 oz. bag of spinach
• 1 6 oz. bag craisins
• 3 cans mandarin oranges drained
• 2 cans sliced water chestnuts drained
• 1/2 cup parsley chopped
• 1 bunch green onions chopped
• 1/4 cup sesame seeds toasted
• 6 oz. peanuts
• 2 cups chicken cut into pieces

Instructions

1. Blend dressing in blender
2. Mix dressing and pasta and marinade for 2 hours (in a ziploc bag)
3. Combine rest and add pasta and dressing and toss
    
   Recipe and picture courtesy of yourhomebasedmom!!!

Chicken Pillows

1 1/4 Cup diced chicken
1 - 3 oz cream cheese
1 TBS chives - freeze dried
1/4 tsp salt
1 Can crescent rolls
melted butter
crushed herb seasoned croutons

Mix cream cheese, chives, salt and chicken.  Put teaspoon of chicken mix in center of crescent roll and roll up.  Dip filled rolls in melted butter and then into crushed croutons.  Bake according to package directions.  Top with gravy made of 1 can cream of chicken soup, 1 Cup chicken broth and 4 TBS sour cream whisked together and brought to near boil.
Photo cred Tasty Sensation

Apricot Honey Grilled Chicken

• 1/3 cup Grey Poupon Honey Mustard • 3 tablespoons apricot preserves • 1 teaspoon ground ginger • 4 skinless, boneless chicken breasts

Blend mustard, preserves and ginger. Brush mixture on chicken. Grill or broil 6 to 8 minutes on each side or until done. Brush frequently with preserve mixture.

Chicken Yakisoba Noodles

1/2 C soy sauce

1/2 C water

1/2 C sugar

6 Tbsp sesame oil, divided

1 Tbsp minced garlic

1 Tbsp minced ginger

4 boneless, skinless chicken breasts, cut into bite size pieces

4 (7 oz.9 pkg. yakisoba noodles, uncooked

1 carrot, peeled and finely julienned or chopped

1 onion, finely chopped

sesame seeds, chopped nuts or sliced green onions for garnish

In a medium bowl, mix together soy sauce, water, sugar, 2 Tbsp sesame oil, garlic and ginger.

Place the chicken in a pastic bag and add 6 Tbsp of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking noodles.

Remove the noodles from the package and gently separate. Reserve seasoning packets for another use.

In large skillet or wok over high heat, heat 2 Tbsp sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir fry 5-6 minutes or until they begin to stick to the pan. Add the reserved soy sauce mixture and stir fry for 3-5 minutes longer. Meanwhile, in a separate skillet, heat remaining 2 Tbsp sesame oil. Saute the chicken until cooked through.

Dad and I had this on Monday night. It is straight from yourhomebasedmom. Great!!

Simply Delicious Pesto Pasta

Cook 8 ounces pasta.
1 Small onion diced
1 medium zucchini sliced
1 pound chicken tenders, grilled and sliced
Pesto - homemade or store bought
Saute onion and zucchini in a little olive oil til slightly brown. Add chicken and pasta, stir in pesto to taste. I just added a spoon full at a time. I also added a couple of tablespoons of liquid from the cooked pasta. Heat and top with grated Parmigiano Reggiano cheese.
This recipe would be great with mushrooms, yellow summer squash, red peppers etc. Anything from your garden.

Turkey Cutlets

Turkey Cutlets (or chicken tenders)
1 large can cream of mushroom soup
1 16 oz container sour cream
Monterey jack cheese shredded.

Pound turkey cutlets until flat. Brown in a frying pan with a small amount of butter. Remove from pan. Add soup, sour cream, and cheese. Cook until cheese melts. Layer in a crockpot with sauce first, then turkey. Finish with sauce on top. Cook on low all day. Serve with mashed or baked potatoes.
(This is also Terri Larsen's recipe. I am in the Terri section of my recipes)

Pioneer Woman Chicken Spaghetti

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Relief Society Chicken Casserole

2 whole chickens (I just used chicken breasts)
1 pint sour cream
2 cans cream of chicken soup
1 cup milk
Stew chicken; remove bones and cut up meat. Put in 9 x 13 pan. Combine soup, milk and sour cream and pour over chicken.
DRESSING:
1 7-oz pkg dressing mix
1/3 Cup butter
1/4 Cup chopped onion
1/2 Cup celery chopped
salt and pepper to taste
Mix all ingredients together and put on top of chicken mixture. Cover with foil and refrigerate overnight. Bake next day at 350 for 1 hour.
Thanks Diane's Dishes for the beautiful picture.

Sweet and Sour Meatball Simmer

3/4 Lb frozen prepared meatballs
1 medium each red and yellow pepper cut into chunks
1/4 Cup water
1/4 Cup apricot jam
1/4 Cup Catalina Dressing
2 TBS soy sauce
3/4 tsp ground ginger and garlic powder
2 Cups cooked rice

Combine all the ingredients except rice in large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally. Increase heat to medium-high; uncover. Cook 8 to 10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. Serve over the hot cooked rice.

Tailgate Sandwich

1 loaf focaccia

olive oil

salt and other desired dried herbs

6-8 Tbsp. butter, room temperature

4-6 Tbsp. mayonnaise

4-6 Tbsp. Dijon mustard

1/4 lb. turkey, sliced

1/4 lb. ham, sliced

1 red onion, thinly sliced

1/4 lb. provolone cheese, sliced

1 small tomato, thinly sliced

1 cup fresh spinach, shredded

Preheat oven to 300 degrees

Season bread by brushing top of loaf with olive oil and sprinkling with salt and other seasonings. Place on lightly greased cookie sheet and bake for 15-20 minutes in a 300 degree oven. Remove and cool.

Slice cooled focaccia in half horizontally and spread both halves with butter, mayo and mustard. Layer ingredients on bottom half of bread in the following order: turkey, ham, onion, cheese, tomato slices and spinach. Place second half on top of layered half. Wrap sandwich tightly with plastic wrap, then wrap in aluminum foil.

Refrigerate at least 8 hours or overnight.

Cut into wedges to serve.

I got this recipe (and the picture) from your homebased mom. I served it at out Stake Conference Stake Presidency dinner. I found the bread at Henry's - it was fantastic!!!

Spicy Asian Chicken Stir Fry

Ingredients

• 2 ounces medium rice noodles
• 1/2 cup broccoli flowerets
• 1/2 cup red bell pepper strips
• 1/2 cup fresh snow peas
• 1 teaspoon vegetable oil
• 4 ounces boneless, skinless chicken breast, cut into bite-size pieces
• 1/4 cup shredded carrot
• 3 tablespoons bottled Thai-style peanut sauce
• 1 teaspoon reduced-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 teaspoons lightly salted dry roasted peanuts, chopped

Directions

1. Cook noodles according to package directions. Drain. Rinse with cold water. Drain well. Set aside.
2. In nonstick large skillet or wok coated with cooking spray stir-fry broccoli and bell pepper over medium-high heat for 2 minutes. Stir in snow peas. Stir-fry for 1 minute more. Remove vegetables from skillet. Set aside.
3. Add oil to same skillet. Add chicken. Stir-fry over medium-high heat for 2 to 3 minutes or until chicken is no longer pink. Reduce heat to medium. Return vegetables to wok. Stir in carrot, peanut sauce, soy sauce and ground red pepper (if desired). Add noodles. Toss until combined and heated through. Transfer to serving plate. Sprinkle with peanuts.

From Specialk.com

Simple Spinach Lasagna

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 (10 ounce) packages frozen chopped spinach
• 1/2 onion, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cloves garlic, crushed
• 1 (32 ounce) jar spaghetti sauce
• 1 1/2 cups water
• 2 cups non-fat cottage cheese
• 1 (8 ounce) package part skim mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 egg
• 8 ounces lasagna noodles

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Cream Cheese Cranberry spread for Turkey Sandwiches

1 8 oz package cream cheese
1 cup cranberries
2 TBL apricot jam or orange marmalade
1/2 lb quality deli smoked turkey, sliced thinly
Bread with crusts removed.

1) In a food processor, mix the cream cheese, cranberries, and jam until well blended and cranberries have been finely diced. You may need to add a little milk/cream to get a good spreading consistency.
2) Spread 1 TBL of mixture on one slice of bread.
3) Lay two slices of turkey over the top of the spread.
4) Spread the other piece of bread with 1 TBl of mixture and lay spread side down over the turkey.
5) Cut diagonally into fourths.

This was also one of the sandwiches for the Little Women Luncheon.