You may remember last week when I posted about my “Perfect Portion Pizzas”…. that disappeared. Thankfully they were delicious enough that no one complained about me making them again so soon.
Portion Control Lasagna – Lasagna Muffins
April 10, 2012 By 15 Comments
I couple months ago I saw “Lasagna Cups” on Pinterest and fell in love. Lauren from Lauren’s Latest had some pictures that would make your mouth water so I knew I had to try it. After all I love making all kinds of things in muffin tins – especially my Breakfast Casserole Muffins!
Lauren shared a great traditional lasagna recipe that she used for her lasagna muffins, but I decided to make my Almost Famous Turkey and Spinach Lasagna instead. They were AMAZING.
Almost Famous Turkey and Spinach Lasagna Muffins
1 pound ground turkey- 1 can Campbell’s Cheddar Cheese Soup
- 1 teaspoon Garlic Salt
- 1 cup milk
- 2 cups shredded sharp cheddar
- 2 cups shredded mozzarella cheese
- 1 pkg chopped spinach
- 1 egg
- lasagna noodles
Cook lasagna noodles “al dente” and lay out on wax or parchment paper to cool. Spray a muffin tin with cooking spray and gently roll your noodles around your hand and place into muffin tin. With remaining noodles use a child’s cup or cookie cutter to cut circles out of the noodles to be the “layers.” Set aside.
Cook turkey completely and drain. Mix in soup, garlic salt, and milk until well blended. Set aside.
Thaw spinach under warm water and squeeze ALL excess water. Mix cheeses and egg. Pull spinach apart in pieces and mix into cheeses. (Its best if you just take your rings off and go at it with your hands)
Beginning with a noodle circle, layer the circles, meat, and cheese mixture until “muffin” is full – making sure to end with the cheese so it will melt and be all bubbly at the top.
Cook at 350* for 20-30 minutes or until bubbly. Muffins will easily pop out onto a plate. Serve hot with your favorite salad and garlic bread.
These were such a huge hit for dinner – the girls loved them! They were fun to eat and pull apart, and it was the perfect serving size. They save perfectly – you can just pop them in a tupperware container and reheat them one by one.
Thanks to Lauren for the awesome blog post and thanks to Pinterest for helping me find her! I know we will make these again and again!
Mississippi Sketti – A Simple Spaghetti Recipe
September 26, 2011 By 17 Comments
As I mentioned in my post yesterday about our Italian Night, I am so very excited to have finally mastered my Dad’s famous “Mississippi Sketti” that he used to sell in the dorms in college to make extra money. What I love most about this recipe is that it is simple, but absolutely delicious. I love too that it is relatively “clean” – using lots of fresh veggies. I promised to share the recipe (and even got permission from Dad) so here it is:
Mississippi Sketti
Ingredients: (remember I was making enough for 21 people in this picture)
- Green Bell Pepper
- Onion
- Fresh Mushrooms
- Ground Chuck
- Hunt’s Tomato Sauce
- Hunt’s Tomato Paste
- Hunt’s Fire Roasted Tomatoes with Garlic
- Extra Virgin Olive Oil
- Oregano and Garlic Power to taste *optional
First dice up your onion and bell pepper and coat in EVOO. Saute until peppers are soft and onions are browning. Add in ground chuck and brown. Drain. Add in tomato sauce, fire roasted tomatoes, tomato paste, and three paste cans full of hot water. Let cook at least 30 minutes at a very low simmer. Season to taste with oregano and garlic powder. (you wont need much) Add in fresh mushrooms and let cook until mushrooms are tender – about another 30 minutes. Serve over any of your favorite pasta. (and pair with your favorite wine! I suggest Flip Flop Moscato!)
Chicken Club Pizza… Awesome!
July 26, 2011 By 7 Comments
Mike LOVES pizza. The man practically survived on it before I came along. He honestly would eat pizza every single day if I would let him. I on the other hand am happy to eat pizza once or twice a YEAR. I am just not a big fan. Since I don’t like any meat or sauce on my pizza, I end up basically with cheese and bread… and hungry an hour later.
Last week I was making out our grocery list, and started surfing the internet to find something new and different to make. I am tired of the same things over and over. When I saw this recipe for a Chicken Club Pizza, I knew I had found something good… but it wasnt until we tested it that I truly hit the jackpot. I changed it up a bit, so here is my version:
Chicken Club Pizza
Ingredients:
- canned Pizza dough
- fresh-made Hidden Valley Ranch dressing
- chicken
- bacon
- Package Kraft shredded cheese – I used the Triple Cheese with Philadelphia – divided
We first cooked the chicken on the George Foreman Grill with zero seasoning. I had cut every tiny little bit of fat and skin to make it as lean as I could get it. Once the chicken cooled I cut it into little bite size pieces and set aside. Then cook the bacon until it is crispy. Once cooled, crumble and set aside with chicken. Lay out canned pizza dough on a cookie sheet (I used my Pampered Chef Pizza Stone) and cook for 10 minutes at 400*. Smear Ranch Dressing on the mostly-cooked dough and top with a layer of chicken, cheese, bacon, and the rest of the cheese. Cook for another 5 minutes or until crust is brown and all cheese is melted. Top with lettuce.
Voila!
We ate every. single. crumb of this pizza. I had left some grilled chicken for me to eat (the non-pizza eater) but I ended up sticking it in the fridge and indulging in a piece! Even the girls loved every single bite. It was absolutely better than I could put into words, or these pictures will show. You just simply have to try it!
