Butternut Squash and Spinach Lasagna Recipe

Butternut Squash and Spinach Lasagna

Ingredients
Butternut Squash Filling:

  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/2 cup milk (or more, if needed)
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup cooked spinach (8 oz uncooked)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • pepper, to taste

Other Ingredients:

  • 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
  • 1 and 1/2 cups mozzarella cheese (or more)
  • 1/2 cup Parmesan cheese (on top)
  • Italian seasoning
  • Paprika
  • Basil

Directions:

Preheat oven to 375 F.
Butternut Squash Filling:
For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:
Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly:
Prepare a baking dish – I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

One Pan Autumn Chicken Dinner Recipe

One Pan Autumn Chicken Dinner Recipe

Ingredients

  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces

Directions

  1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  2. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste.
  3. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Crispy Garlic Parmesan Chicken Wings

Crispy Garlic Parmesan Chicken Wings

Crispy Garlic Parmesan Chicken Wings Recipe

Ingredients:

T-fal ActiFry Low-Fat Healthy Multi-Cooker
4lbs Drummets
1 package Hidden Valley Ranch Mix
1 teaspoon Garlic Powder
1 teaspoon Cajun Seasoning
1/2 teaspoon Fresh Ground Pepper
1 teaspoon Salt
1/4 cup Kraft Parmesan Cheese
1 tablespoon Vegetable Oil

Directions

Place drummets in a large bowl. Crispy Garlic Parmesan Wings 1
Sprinkle spices on top. Crispy Garlic Parmesan Wings 2
Sprinkle parmesan on top. Crispy Garlic Parmesan Wings 3
Using your hands, mix the drummets in the spices and parmesan cheese until well coated. Crispy Garlic Parmesan Wings 4
Place the drummets in the T-fal ActiFry Low-Fat Healthy Multi-Cooker. Crispy Garlic Parmesan Wings 5
Drizzle the one tablespoon of oil over the top of the chicken.
Close the lid, turn it on, and set the timer to 45 minutes. Drummets will be golden brown and crispy when done.Crispy Garlic Parmesan Wings 6
Remove the golden brown drummets from the T-fal ActiFry and serve with my homemade Blue Cheese Dressing.

Whole Chicken in a Slow Cooker Recipe

Whole Chicken in a Slow Cooker Recipe

Whole Chicken in a Slow Cooker Recipe

Ingredients

  • 1 whole chicken around 5 pounds, insides removed and washed and patted dry
  • 1 tablespoon of paprika – more or less to taste
  • 3 Tablespoons of steak seasoning – more or less to taste
  • Salt and Pepper

Directions

Season whole chicken, inside and out.

Cook in slow cooker lined with foil balls on high for 5 to 5 1/2 hours.

Chicken should be cooked to 160 degrees.

Shrimp Scampi Pasta with Tomatoes

Shrimp Scampi Pasta with Tomatoes

Shrimp Scampi Pasta with Tomatoes

Ingredients
  • 3 T. butter
  • 3 T. olive oil
  • medium yellow onion, minced
  • 8-10 garlic cloves, depending on their size, minced
  • 1 – 2 cups mushrooms, sliced
  • 1 lb. shrimp, 41-50 count/lb, rails removed
  • 1 can diced tomatoes
  • red pepper flakes
  • capellini/angel hair pasta (I probably used ⅓ of a 1 lbs package)
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh basil, chopped
  • ½ lemon
  • ¼ cup parmesan cheese, grated
Directions
  1. Melt the butter with the olive oil in a large skillet over medium heat. While the butter is melting, fill a large pot with salted water and bring it to a boil.
  2. Saute the onions and mushrooms in the olive oil/butter until the onions are translucent- add the garlic and saute until fragrant, about 1 minute.
  3. Add the shrimp to the skillet, and cook over medium heat until both sides are pink and shrimp is almost cooked through. Add the diced tomatoes (with juice) to the skillet. Stir in the red pepper flakes.
  4. By this time, the water should be boiling- add the pasta to the water.
  5. Once the pasta is done, transfer the noodles straight from the boiling water to the skillet. Turn the heat off, squeeze ½ a lemon over the pasta. Toss everything together, including the fresh herbs and parmesan.

Cheeseburger Macaroni Recipe

Cheeseburger Macaroni Recipe

Cheeseburger Macaroni Recipe

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Filled Chicken Breast

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Filled Chicken Breast

Ingredients

  • 3 pounds chicken breast
  • 1/2 pound of spinach
  • 1/2 pound of mushrooms
  • 2 cloves of garlic
  • 1 carrot
  • 1 cup of tomato puree
  • 1 bowl grated cheddar
  • Salt
  • Black pepper
  • Cumin
  • Vegetable oil


Directions
Cut chicken breast into shape of tenderloin, beat with the mallet until it is thin. In a skillet, sauté the chopped mushrooms and spinach and grate the carrots on, add black pepper, salt and cumin, mix and set aside to cool, and then spread the breast. Put two tablespoons of cooked mixture onto top, and wrap like pastry rolls, attach with toothpick, and arrange in a small glass tray. In pot, cook tomato puree, garlic and vegetable oil. Stir in 1.5 cups of water, when it boils, pour over the chicken and cook in oven. When it blushed, sprinkle parmesan and sauce, and serve.
Enjoy your meal!

Mushroom Quiche

Mushroom Quiche

Mushroom Quiche

Ingredients

  • 2 cups flour
  • 1 egg
  • 1/4 pound of margarine
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons water
  • 1 pound of mushrooms
  • 2 onions
  • 2 green peppers
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • Half a bunch of parsley
  • Half a bunch of dill
  • Half a cup of grated cheddar


Directions
Knead flour, eggs, margarine, salt, baking powder and 2 tablespoons water in a bowl well. Cover top of and rest in the fridge for half an hour. Now prepare the upper material. First, put the pan of oil, cook chopped onions, peppers and mushrooms, and stir in salt, pepper, red pepper. Spread the dough into tray, and spread the prepared filling on the dough. Bake 40-45 minutes in the oven pre-heated to 175 degrees. Mix cheddar, dill and parsley, sprinkle over, and hold in oven until cheese melts.
Enjoy!