Cooking

Pizza Spaghetti Bake

Pizza Spaghetti Bake

Pizza Spaghetti Bake

In this Pizza Spaghetti Bake, I will write down what I did because it was good!  Yet, I will also write in what I will add/do differently.  I feel like all recipes need to be tweaked in some form or fashion, so this is pretty typical for me.

Ingredients

Beef

Onion

Minced Garlic

Pepperoni, chopped (and some whole for the top)

Next time will do a pound of beef and a pound of sausage.

Seasoning

Italian Seasoning

Rosemary

2 packets of spaghetti mix

1 jar of spaghetti sauce

Next time, I will add a jar of pizza sauce.

2 cans of mushrooms, drained

Chopped spinach

Panko

Parmesan

Cottage Cheese

1 egg

Mozzarella

Penne Noodles

Directions

Boil noodles and drain, according to directions.

Cook beef, chopped pepperoni, onion, garlic, seasoning (sausage if being used) and drain.  Put back in the pot.  Next, add mushrooms and chopped spinach.  Then, add the Italian seasoning, Rosemary, and spaghetti packets.  Mix well.

Next up, add the spaghetti sauce (and about a quarter of that same jar put some water to add).  If you are also using pizza sauce, add it.  Mix well.  Add in some panko, parmesan, a couple of handfuls of mozzarella, cottage cheese, and the egg.  Stir and keep warm until your noodles are done.

Finally, mix the meat mixture with the noodles and spread it in a greased 13×9 dish.  Top with mozzarella and whole pepperoni.  Bake at 350 for about 40 minutes.

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Cheesy Chicken Alfredo Lasagna

Cheesy Chicken Alfredo Lasagna

I started out making just a cheesy type of lasagna and then…my brain started thinking.  This quarantine has forced me to do more shelf cooking, which I do.  It has also got me thinking outside of the box.  So, I came up with a Cheesy Chicken Alfredo Lasagna.  It was good!

Cheesy Chicken Alfredo Lasagna

2 packages no boil lasagna noodles (you can use the kind you boil, I just don’t enjoy that)

2 packets of Ranch Mix

3 cans evaporated milk

2 cans of canned chicken, drained and broken up with a fork.  (I might use a 3rd can the next time)

1 jar of Alfredo sauce (you can make this homemade though)

Seasoning

Nutritional Yeast (optional)

Fresh Spinach, cut up

Cheddar

Mozzarella

Parmesan

Directions

In a saucepan, combine your evaporated milk, ranch, seasoning, and nutritional yeast.  I stirred that well and brought it up to a boil.  Then, I added the alfredo sauce.  Stirred until that was good and combined.  It allowed it to thicken a bit.  Once combined, I added the canned chicken.

In a greased 13×9 dish, place a bit of sauce on the bottom. Then, I layered the no-boil noodles.  Next, more of the sauce, then mozzarella and cheddar.  Then sprinkle with parmesan and add a layer of fresh spinach.  Continue layering until you end with the sauce and cheeses.

Baking

Bake, uncovered, at 350 for about 30 minutes.  Then take out and take a knife around the edge of the pan to make sure the noodles are soaked.  I put mine back in for another 10 minutes.  You could cover it, at this time, if you want to keep it from burning.  This is done to ensure that the noodles are cooked through.

Pull out and let sit for about 10 minutes before cutting to help the lasagna to set up properly.

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Keto-Friendly Lasagna

Keto-Friendly LasagnaKeto-Friendly Lasagna

Well well well… look what this girl has done.  She has gone and made a Keto-Friendly Lasagna.  Yes, she has!  AND it was good!  I will say, the one thing I will do differently is season it more with Italian Seasoning and make my own marinara sauce.  Usually, I do that, but I did not this time.

Ingredients

2 jars sugar-free spaghetti sauce (you can make sure own)

2# ground beef

Seasoning

Italian seasoning

minced garlic

onion

parsley

chopped spinach

Ricotta

Mozzarella

Parmesan

Zucchini Noodles

3 zucchini sliced on a mandolin

Salt

Cheese Noodles

3 c. mozzarella

2 tsp. Italian seasoning

8 oz. cream cheese

4 eggs

Directions for Zucchini Noodles

Once they are sliced, lay them flat on a paper towel.  Sprinkle with salt.  This will allow the water to be drained from them to keep your lasagna from being too watery.  Allow sitting while working on everything else.

Cheese Noodles

In the food processor, add the mozzarella, Italian Seasoning, eggs, and cream cheese.  Mix. It is sort of thick.  Line your baking sheet with parchment paper.  Glop your mixture and press it down.  Bake at 350 for 20 minutes.  Let it cool.  Peel the parchment paperback and then cut it into strips.  I cut it in 1/2 long ways first.

Sauce

Brown meat, minced garlic, onion, and seasoning.  Drain if necessary.  Once drained, add spaghetti sauce, Italian seasoning, parsley, and chopped spinach.  Taste to check to season.

Layers

Pat the excess water off of zucchini.  In greased 13×9 pan (I actually used that and an 8×8 pan), place a small amount of sauce on the bottom.  Then layer your cheese noodles.  Next to the zucchini noodles.  A layer of sauce, ricotta (or cottage), mozzarella, parmesan.  Repeat ending with cheese.

Bake at 350 for about 40-45 minutes.  Allow resting for about 10 minutes before cutting into it.

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Pizza Lasagna Phyllo Dough and No Boil Noodles

Pizza Lasagna Phyllo Dough and No Boil NoodlesSo, my son-in-law, who thinks he is “special” requested this dish of Pizza Lasagna Phyllo Dough and No Boil Noodles.  Bless him, Lord.  He has the refined palate of a 5 yr old.  He struggles in the “try something new” category though, he is getting better.

Pizza Lasagna Phyllo Dough and No Boil Noodles

As we were talking about this and throwing ideas around, I realized that this is doable.  I had exactly 1 box of no-boil lasagna noodles.  Also, I had 3 rolls of frozen phyllo dough.  There were a couple of things I needed from the store and I was going there anyway.  I simply picked them up and was ready to roll.

Again Lord, bless him.

I don’t work with Phyllo often (insert ever).  Quickly, I realized it is not my friend.  That paper thin dough was enough to make me want to say many unscriptural things.  Alas, I’m a trooper and I started this mess and I was gonna finish it.

I will insert the things I will put in/change for next time.  Read into that last sentence as saying “I will NEVER use Phyllo dough again.”  I’ll just type out what I did and I will add >><< for what I will add/change to my recipe for next time.

#helovedit

Brown ground beef (I used 2 pounds because I made 2 dishes) with onion, minced garlic, and seasoning mix.  >>>Next time I will do 1 lb beef and 1 lb sausage.<<<<  Once browned drain and add 2 large jars of pizza sauce (remember my recipe is doubled).  >>>I may add some Italian seasoning, Basil, and Oregano.<<<<

Cheeses used:

Cottage mixture, Mozzarella, Cheddar, and Parmesan.  >>>>I would also use any cheese under the sun to this…Havarti, Smoked Gouda, Swiss, etc.  Be wild, it’s okay.<<<<

In a separate bowl, mix 24 oz cottage cheese >>>>can use ricotta<<<<, 1 egg, and 3/4 c. of parmesan.  Set that aside.

Get pizza toppings:

This time, on one pie I just did pepperoni (#Benisababy).  For the second pie, I used pepperoni and mushroom.  >>>>peppers, onions, olives, bacon, Canadian bacon, ham, spinach, anything that you like on a pizza, add it.<<<<

Preparation:

In a greased 13×9 dish, give a good dollop of your pizza sauce mixture.  Next, add a layer of noodles (or Phyllo).  Then, another ladle of sauce, cottage cheese mixture, cheeses, and toppings.

Repeat layers ending with sauce, then cheeses, and toppings.

Bake the Pizza Lasagna Phyllo Dough and No Boil Noodles:

350, covered, for 40 minutes.  Uncover and bake for about 15-20 minutes.  Get out and use a spatula to move the edges away from the dish.  Let it sit and meld (yes, Ben, meld is a word) for about 15 minutes or so.

Cut and serve.  It was SO good.

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Baked Chicken and Broccoli Alfredo

Baked Chicken and Broccoli Alfredo

Baked Chicken and Broccoli Alfredo

In a large bowl, chop up 3 boneless, skinless chicken breasts (you could use canned chicken or rotisserie chicken).

Add in seasoning mix.

2 tsp. minced garlic

2 jars premade alfredo sauce (though you could make this low carb and make your own alfredo sauce, which is super easy)

4 chicken bouillon cubes

3 c. water

16 oz. pasta..uncooked (I had elbow noodles on hand, but anything can be used)

A small package of frozen broccoli

Directions

Stir it all together.  Preheat oven to 425.

Place in greased 13×9 pan and cover it with aluminum foil.

I put mine on a cookie sheet to keep it from boiling over.

Cook for 30-40 minutes.  Now, you will remove it from the oven.  Be sure and stir to check noodles’ doneness.  If not done, re-cover and put back in the oven for about 10 more minutes.

When the noodles and chicken are cooked, uncover the dish.

Top with Mozzarella and Parmesan and put back in the oven for about 5 minutes…or until cheese is melted.

Tips:

Be sure and cut up the broccoli for the sake of your kids.  My kids don’t mind but some kids balk at the fact they are eating broccoli.  Honestly, I would make my own alfredo sauce.  I can control what goes in it and it tastes better.

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Parmesan Crusted Chicken with Asiago

Chicken.  Parmesan.  Asiago.  I mean really, you can’t get much better than a Parmesan Crusted Chicken with Asiago recipe.  So, here is what I concocted.  This would be good with Gouda or Havarti, as well.

Parmesan Crusted Chicken with Asiago

Parmesan Crusted Chicken with Asiago

Chicken (I use raw chicken breasts.  I cut off all the tough parts.  It was thick, so I sliced it in third.  It cooked quicker doing it like that)

2 Eggs with a splash of water.

1 c. parmesan with seasoning

After the chicken is cut, dredge in egg wash and then in parmesan.

In a large skillet, get the oil hot.  You do not want the breading to stick to the skillet and/or come off.

While that is cooking, put your bacon in the oven.

Place your chicken in oil and sear on both sides.

Next Up

350 for the oven.  Place the chicken on a broiling pan after the chicken is seared on both sides.  You need to put, on top of the chicken, shredded asiago and crumbled bacon.  I just put it in the oven long enough to get the cheese melted.

Good gravy, that was some good stuff.

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Mozzarella Crust

**This Mozzarella Crust recipe will make the heavens will part and Jesus will ask for a piece.  I will definitely be making this recipe again in the future!**

Mozzarella CrustMozzarella Crust

5 c. mozzarella

5 eggs

1 T. Oregano

1 T. Basil

1 T. Parsley

Mix all together.  Place on greased cookie sheet.  Bake at 450 for about 15-20 minutes.

Toppings

You can top this “pizza crust” recipe with anything.  Another easy recipe option is to slice it up for cheesy bread to serve with another dish.  Dip it in a low/no carb pizza sauce and dangit girl, it is super good.  If you were wild, you could create your own pizza sauce recipe.  If you do that, you can control the sugar/salt aspect that you can’t control in a processed can of sauce.  Was that like the longest sentence in the history of ever?  Felt like it.  I digress.

This is something I am going to make for a side dish and cut it up as cheese sticks to serve with other meals.  I typically use garlic bread but this is a no-carb alternative that will work just as well.

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Cheesy Chicken Lasagna

This is my Cheesy Chicken Lasagna recipe.

Cheesy Chicken Lasagna

This is a different spin on regular lasagna.  Cheesy Chicken Lasagna is so easy to make.  I do keep an extra can of evaporated milk in case it needs more liquid.  Normally, I make more sauce than I realize.  I end up needing a smaller dish to make a smaller lasagna.  This is something that I wrap well and freeze.  Be sure and always label/date your freezer meals.  Sadly, I have made that mistake.  Then, we end up just guessing what is cooked.  We know it has cheese at least.

Cheesy Chicken Lasagna

3 1/2 c. cooked, shredded chicken

2 – 12 oz. cans evaporated milk

1 packet ranch mix

Mozzarella

Cheddar

No boil lasagna noodles

Directions

In saucepan, heat milk, cooked chicken, and ranch packet.  Boil for 3 minutes (stir to prevent burning) and then simmer for 25 minutes.

In 13×9 greased dish, spread a small spoonful on the bottom of the dish.  Layer noodles, chicken mixture, mozzarella, cheddar.  Continue to layer and end with cheeses.  Bake, uncovered, at 350 for 45 minutes.  Cover with aluminum and cook for another 15 minutes until cheese is gooey.  Let sit for about 5 minutes before serving.

Then, you can slap yo mama 🙂  This recipe is so good and so simple.