Veggie Lover Lasagna!

If you have followed this site or read many of my posts and recipes for long, you know I am not a vegetarian.    However, I do love vegetables and eat tons of them. I can't even think of a vegetable I don't like.  Well, maybe brussel sprouts which I am not crazy about, but my sister showed me a way to cook them that made me actually like them. 

 I did try to give up eating meat once, for some reason that I cannot now imagine, and it was not pretty.  By the end of a week, I was meaner than a junkyard dog.  Everyone around me, who had to put up with me, begged me to just eat a pork chop!  I was just not designed to be an herbivore.  Bunny rabbits are cute, but it isn't me! 

  I do get requests for vegetarian dishes quite a bit, but I also get requests for low fat and sugar free ones and when I post them, no one pays much attention to them.  I always wondered why there weren't more food blogs dedicated to vegetarian, vegan, fat free, sugar free, gluten free, light...now I know!  Nobody reads them!  

I do love this vegetable lasagna though and I promise you, you will not even miss the meat.  I promise!  I think Italian food can get away with not using meat easier than most, because of all of the flavor you put in it and of course, the cheese.   This is a great recipe for summer when zucchini and yellow squash are so abundant.  

 Here is what you will need for this:

9 lasagna noodles, cooked according to package directions

3 Tbs. extra virgin olive oil

1 medium sweet onion, diced

1/2 cup green or red bell pepper, diced

1 Tbs. garlic, minced

2 cups zucchini, diced

2 cups yellow squash, diced

1 cup shredded carrot or cut in very small matchsticks

2 cups fresh mushrooms diced

1 (14.5 oz.) can diced tomatoes with Italian seasonings

1 (15 oz.) can tomato sauce

1 (6oz.) can tomato paste

1 cup water

1/2 tsp. salt

1/4 tsp. black pepper

1 Tbs. dried parsley

2 tsp. dried basil

1 tsp. oregano

1/2 tsp. garlic powder

2 tsp. sugar

32 oz. carton of ricotta cheese

2 eggs, slightly beaten

1 cup grated Parmesan cheese, divided

3 cups Mozzarella cheese, shredded and divided

In a large sauté pan, heat the olive oil and add the onion and green or red pepper.  Saute until just soft.  Add the zucchini, yellow squash, garlic and carrots.  I like to cut the zucchini and yellow squash in thin circles and then diced.  I don't think they work as well if left in big hunks or huge slices. This should all cook down somewhat into sort of a vegetable ragout.  Add the mushrooms right at the end, because the will cook fast and does not need to be cooked too much.  You want the veggies soft but still with a little bite to them, not mushy.

Once all of the veggie are just soft, but still have some body to them, add the tomatoes, tomato sauce and tomato paste.  If the tomatoes are in big hunks, take your kitchen shears and cut them up some.  I hate big hunks of tomato in my lasagna sauce.  That's just me, if you like hunks, leave them in! 

 Add all of the seasonings, sugar and water to the sauce.   Bring up just to a bubble and then lower heat to low, cover and simmer while you assemble the other ingredients.

Mix the ricotta with the beaten eggs until smooth.  Add 3/4 of the Parmesan cheese, and 2 cups of the Mozzarella cheese and mix until well combined.  This mixture should be fairly thick.

Spread a layer of the sauce in a deep 9"x13" baking dish that has been sprayed with nonstick spray. 

Lay three of the lasagna noodles on top of the sauce.  Dollop the cheese mixture over the noodles.

Continue to repeat the layers.

Finish with the sauce and the other 1/4 cup of Parmesan cheese.

Finish the top with the last cup of Mozzarella and bake uncovered for about 40 minutes.

It will be bubbly around the edges!



Cheesy Skillet Pizza Casserole!

 

This "Cheesy Skillet Pizza Casserole" is one of those one skillet meals that I just love, because they are so easy and cleanup is a breeze.  Sometimes, we just need something easy we can do in a short time and not mess up the whole kitchen doing it!   This one doesn't even require a separate pan for the pasta and the results are so good!  

 Here is what you will need:

 

1 lb. ground chuck or beef

1 medium sweet onion, diced

1/2 green or red bell pepper, diced

1 (32 oz.) jar of your favorite spaghetti sauce

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. Greek seasoning (optional)

1 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. garlic powder

1 Tbs. sugar

2 cups (around 8 oz.) dried rotini or penne pasta (not cooked)

2 cups water

1/2 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

1 cup pepperoni slices

1 cup shredded cheddar cheese

 

Brown the ground chuck or ground beef, you all know I only use ground chuck, in a large, oven proof skillet that has a lid.  Add the onion and green pepper and saute until they are soft.   Drain any excess grease.

 

Add the spaghetti sauce, seasonings and sugar.  I like the flavor of the Greek seasoning in this, but if you don't have it, it can be left out.  You might add a pinch more garlic powder and salt.   I always add sugar to any tomato based sauce, it just cuts the acid some. 

 

Add the pasta, uncooked and the water.   Stir well and bring to a boil.  Turn the heat down low and cover.   Simmer for about 15 to 20 minutes until the pasta is just tender.  If it seems too thick add just a bit more water.  This depends on the pasta you use to some degree.

 

Sprinkle the top with the Parmesan cheese and then the Mozarella cheese.  Evenly lay the pepperoni slices over the cheese.  Sprinkle the top with the cheddar cheese.  

 

 Place in a 350 degree oven, uncovered for about 15 to 20 minutes or until the cheese is just starting to brown.

 

Serve with salad and maybe some garlic bread and dinner is served!  Wasn't that easy?

 

 

 





Johnny Marzetti...Kentucky Style!

When I was kid we played outside and when I say that, I mean we played outside all day long from the time we got up to dark and sometimes even after dark.   We played at other kids houses and they played at ours, but my mother had a rule that you could not go inside any one's house no matter what. If she found out you went in any one's house, you would not be allowed to go back.  I am sure other parents loved her rule and looking back it was a smart rule to make. 

One day I was playing with some kids who I usually didn't play with, but the older of the two and I had two loves...softball and gymnastics, so we gravitated to each other.  They wanted me to come in their house so I could see their rooms and such.  I hated to say my mother would kill me if I went inside, so I decided to take a chance and go in for just a peek. 

As soon as that door came open, a smell that was like heaven on earth hit me right in the face.   It was tomatoes and garlic and cheese and I was always hungry no matter how much I ate back then.  I guess I just blurted out,  "What in the world is that I smell cooking?"    Their mother said,  "We are having Johnny Marzetti for dinner".     I said, "Who is he?"  They all looked a each other and died laughing and I was still confused.  Had a Johnny Marzetti moved in nearby and I had missed it?  Why were they laughing at me? 

 They explained that is was a casserole called Johnny Marzetti. I had never heard of food named after a man...very strange.  I asked what was in it, because I knew I needed to have my mama cook this.   They had the recipe and showed me what all went in it and I took it all in.  I was always very curious about food and recipes, even then.  

From what I understand Johnny Marzetti originated in Columbus, Ohio at Marzetti's Italian restaurant back in the 1920's maybe.  Some say the owner had a brother named Johnny he named the dish after. 

 It's theorized it was a way to use up the red sauce that was left over.   There are so many recipes for it now and my version is my own, but they all have meat sauce, pasta, onion, green pepper and some form of cheese in common. 

This is a budget stretcher and makes a box of pasta and  a pound of ground beef go a long way!  In these economic times, we all need more of these dishes. 

Here is what you will need:

 1 lb. ground beef, 1 jar or can spaghetti sauce of our choice, 1 can tomato paste, pasta, mozzarella cheese, cheddar cheese, pepperoni, salt, pepper, garlic powder.

Ingredients:

1 lb. ground beef or chuck

1 cup pepperoni slices

1 jar or can pasta sauce ( I used Ragu Sweet Basil and Sun dried Tomato)

1 lb. pasta

1 small can tomato paste

2 cups water

1 Tbs. sugar

1 cup Parmesan cheese

1 cup Cheddar cheese

2 cups Mozzarella cheese

1 cup onion chopped

1/2 cup green pepper chopped

1 tsp. salt

1/2 tsp. pepper

1 tsp. basil

1 tsp. garlic powder 

You can use 2 jars of pasta sauce instead of the tomato paste and water.  I think the tomato paste makes a richer meat sauce.

Cook the pasta just until al dente.  You can use just about any pasta you have on hand...penne, rotini, even egg noodles work well.  Pour them into a large casserole dish you have sprayed with cooking spray.

Brown ground beef with onion and green pepper. Drain any fat off.  Sprinkle with salt, pepper, and garlic salt.  Add pasta sauce, tomato paste, water, sugar and basil.   Stir and bring to a low simmer.  Simmer for about 20 minutes.

 Pour the meat sauce over the pasta and sprinkle with Parmesan cheese.

Sprinkle with mozzarella cheese and cheddar cheese.


  

Layer pepperoni on top of cheese and sprinkle with Parmesan cheese again. Bake in a preheated 350 degree oven for about 30 minutes or until bubbly and starting to brown.

Johnny Marzetti...KY style!



Million Dollar Chicken Alfredo!!!

I love anything with Alfredo sauce  and I usually make my own from scratch, but this recipe actually uses the jarred sauce and it's wonderful in this!!!   It seems like we go through trends with food bloggers calling everything by key names.  There is the 'crack' version of almost everything that has been completely worn out!!!   There is 'crack chicken', crack dip, crack bacon and I even saw cracked out chicken noodle soup!!!

  I do get the point, it's all so good that it's addicting and it does get people to click on that post and actually look at the recipe, but it has been taken way too far!!!   Since I don't really pay too much attention to what other bloggers are posting that often, by the time I catch on to the trend...it's over...lol!!!   Although, I admit to 'cracking' out a few recipes myself!!!  

Which leads me to this trend of calling everything   "Million Dollar" this and that!  There's Million Dollar spaghetti which is just what I call  "Baked Spaghetti"!!!   It is catchy sounding though!!!  So this is "Million Dollar Chicken Alfredo" and I am going with it, because I think it fits it perfectly!!!  

My family loves chicken Alfredo and this recipe really kicks it up to a whole new level.  It also feeds a lot of people.   You can even use a rotisserie chicken or bake extra chicken breasts when you have chicken to use in this and it makes it super easy!!!   

Here is what you will need:

1 lb. Fettucine pasta

4 Tbs. butter

1/2 cup sour cream

1  (8 oz.) block cream cheese, softened to room temperature and cubed

2  (15 oz.)  jars of Alfredo sauce  (I prefer Bertolli)

1 cup half and half or milk

1/4 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

3 cups cooked chicken, chopped

6 slices Provolone cheese

1 cup shredded cheddar cheese

1 cup Mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Spray a 9" x 13" baking dish with nonstick spray.

In a large pot bring a salted water to a boil and cook the Fettucine al dente or according to the package directions minus a couple of minutes for the cooking time.   Drain the pasta and then return to the warm pan.   

Add the butter, sour cream, cream cheese, half and half or milk,  seasoned salt, black pepper and garlic powder.   Toss to blend.   Pour mixture into the (" x 13" baking dish!   

Spread the diced chicken evenly over the pasta.  I used about 4 large boneless baked chicken breasts in this.  You could use a rotisserie chicken  or even leftover chicken.   Pour the jarred Alfredo sauce evenly over the chicken and pasta!!!   

Lay the sliced provolone evenly over the top!!!  

Sprinkle with the shredded cheddar, shredded Mozzarella, and sprinkle with the grated Parmesan cheese.  

Bake, uncovered, in the 350 degree oven for 40-45 minutes or until hot and bubbly and just starting to brown a little!!!  Serve with garlic bread and a salad... it's amazing!!!  

Pizza Crescents!

This is a simple little recipe really, but the results are so yummy!   It turns canned crescent rolls plus a few other ingredients into something so good!  

These are great served with pasta or soup or as an appetizer.  Two of them are also a good lunch!  The kids will love these for an after school snack and they can even assemble their own.  

 Here is what you will need:

1 can crescent rolls (I used Pillsbury)

1 cup pepperoni slices

1 cup shredded Mozzarella cheese

1/3 cup grated Parmesan cheese

garlic powder

1 cup pizza sauce or marinara sauce, warmed for dipping

Preheat oven to 375 degrees.

Separate the rolls into triangles. Place about three pepperoni slices at the end of the widest part of the triangle. Sprinkle with Mozzarella cheese and a little of the Parmesan cheese. Then roll them up.  You need to roll them pretty tight so the cheese doesn't leak out.  Place them with the pointed end down on a cookie sheet.  I lined my cookie sheet with nonstick foil, which is the best thing ever.  If you don't use that you might want to spray your cookie sheet lightly with nonstick spray. 

Sprinkle the tops with a little garlic powder and little more Parmesan!  Place in a 375 degree oven and bake for 13-15 minutes or until browned.

The cheese will be ooey gooey!  Place on a serving plate with the warmed pizza sauce or marinara sauce for dipping.

These are so good and you can add other ingredients you might like...browned sausage or beef, olives, jalapeno, or mushrooms!  Get creative!!! 





Bubble Up Pizza!

This recipe has been around for years.  I am not sure where it got started, but maybe it was Pillsbury since you use canned biscuits in it.   It is also considered a Pampered Chef recipe.  Whoever came up with it, it's a good one!  As I have told you before, I am not a big fan of the canned biscuits, but in a few things, they work.  This is one of those few things!  They work perfectly!    

This is so easy and it would be a great recipe to get the kiddos involved in making.  Let them cut the biscuits up and sprinkle the cheese and pepperoni.   If you have teens, this is a dish they can make themselves, start to finish!  I always find that kids will eat what they have a hand in cooking with much more enthusiasm and pride, than if they are just called to dinner when it's all done!   Let them get creative with this and add their own choice of toppings.  I used the basics, but you can add mushroom slices, chopped olives. chopped onion, ham, bacon...whatever you like on your pizza!   

Here is what you will need for this recipe:

1 lb. ground sausage or ground beef, browned (could use Italian sausage also)

1 (16.3 oz.) can of Pillsbury Grand's Biscuits (can use 2 cans regular size canned biscuits)

1 (15 oz.) can of pizza sauce

1 cup shredded Mozzarella cheese

1 cup shredded cheddar cheese

8 oz. pepperoni slices

1/2 cup shredded or grated Parmesan cheese

Preheat oven to 375 degrees.

Brown the sausage or ground beef in a skillet.  Drain any excess grease.  Cut the biscuits in 6 pieces by cutting them in half and then in 3 wedges each.  If you use the smaller canned biscuits, just cut each on in fourths.  Turn the heat off under the browned sausage or beef.  Add the canned biscuits to the skillet.

Add the can of pizza sauce and lightly toss to coat all of biscuit pieces and mix the meat.

Spray a 9"x13" baking dish with nonstick spray.  Spread the biscuit mixture evenly.  Top with the mozzarella and cheddar cheeses.   If you prefer, you can use all mozzarella cheese.  Sprinkle the top with the pepperoni slices. 

Sprinkle the top with the Parmesan cheese.  Place in the 375 degree oven and bake for 30 to 35 minutes.

It will be nice and brown on top!  Remove and serve immediately!

Add a tossed salad and dinner is served!  It doesn't get much easier!





Sarah's Italian Meatballs!

 

 

As I have told you before, I come from a huge extended family on my mother's side.  My mother is from a family of 11 children who all had several children and they had several more children and on and on, you get the picture.  There are lots of people and a lot of good southern cooks. Most people in our family cook to some degree, some better than others, but we really believe in teaching our children to cook!

 

This recipe, is my little 16 year old cousin, Sarah's recipe for meatballs.  She not only gave me the recipe, but she and my mother cooked it also.  Wasn't that so sweet?   Sarah really likes to cook and, of course, I think that is great!  She really has a talent for it also and I hope she continues to develop that.  Her mother, my Aunt Mary (she has also provided us some good recipes), has always had Sarah in the kitchen and let her be creative in there and do things she enjoyed making!  This is how you get kids to cook!  Let them experiment and create and then brag on them like crazy!  This would be great recipe to have your children try, because it's fairly basic.

 

Here is what you will need for these meatballs:

 

1  1/2 lbs. ground chuck

1/4 cup grated Parmesan cheese

1/2 cup bread crumbs (could use Italian bread crumbs)

2 eggs, lightly beaten

6 cloves of garlic, minced

1 tsp. salt

1 tsp. black pepper

1/2 tsp. dried basil (optional)

1 cup water, divided

1 (24 oz.)  jar Marinara sauce

1  lb. box spaghetti (or pasta of your choice)

extra Parmesan for topping

 

In a  mixing bowl, combine the first 8 ingredients.  Mix in 1/2 cup water.  This keeps the meatballs moist.  

 

Divide the meat mixture into 6 large meatballs.   If you prefer smaller meatballs, you can divide it into 12 smaller meatballs.   If you do the 6 meatballs, one of these is a serving since they are pretty large. 

 

Place on a baking sheet you have sprayed with nonstick spray.   Place in a 350 degree oven for 15 minutes.  

 

Place the meatballs in a Dutch oven or in a casserole dish with a cover.  Pour the Marinara sauce overall and the other 1/2 cup of water. Cover and  place back in the oven and bake for 30 -35 minutes. 

 

Serve over cooked spaghetti or whatever pasta you desire.  Garnish with more Parmesan. 

  



Nana's Pepperoni Rolls!

My mother has been making these Pepperoni Rolls since her grandchildren were little.  We all love them, but honestly, she makes them for the grandchildren.  They are really easy to make and they go great with spaghetti or other pasta dishes or even soups.   Wouldn't these be great with a big bowl of

Pasta Fagioli?   They are also good for just a snack and while they are best hot from the oven, they reheat well also.  Your teenagers will love them! 

Here is what you will need for these:

1 loaf frozen bread dough, thawed

1 (15 oz.)  jar or can of pizza sauce

pepperoni slices (about 1/2 of a 7 oz. pkg)

2 cups shredded mozzarella cheese

oil for coating baking pan

 Cut the thawed loaf of bread dough into 8 equal pieces across.  Coat a large pizza pan or cookie sheet with vegetable oil.  Take each piece of bread dough and press it into a circle.  Place 1 Tablespoon pizza sauce in the middle.  On top of the pizza sauce place 5-6 slices of pepperoni.

Cover with mozzarella cheese.

Pull the dough up and pinch it together to seal in sort of a little purse.

Turn them all over seam side down, making sure all sides are lightly coated in oil.  Put the pan in a warm, draft free place for about 2 hours to allow these to rise.  They will almost double in size, so be sure to place them far enough apart on the baking sheet.  

 When they have risen, place them in a preheated 350 degree oven and bake for 20-25 minutes or until nice and brown on top.  Heat the remainder of the pizza sauce for dipping.