Slow Cooker Lasagna

1 lb. ground turkey or hamburger
Italian seasoning

Cook your turkey/hamburger with the Italian seasoning and set aside.

1 4-oz. can mushrooms
1 15-oz. container ricotta (I would only use half of this next time)
1 pkg part-skim shredded mozarrella cheese
1 jar spaghetti sauce
1/3 c. water
Some lasagna noodles.

Spray the cooker with Pam. Mix 1/3 c. water with jar of spaghetti sauce.
Layer four noodles, half the turkey/hamburger, mushrooms, half the spaghetti sauce, the ricotta, and half the mozzarrella. Repeat with the other half of half the turkey/hamburger, mushrooms, half the spaghetti sauce and half the mozzarrella.
Turn on HIGH for one hour.
Turn down to LOW for five hours.
Go do something constructive.
Turn off after hour six and enjoy.
It came out easily. I used a spatula to cut it into pieces like a pie.

Pizza Rice Casserole

2 cups cooked brown rice
1 ½ cups cottage cheese
1 lb. sausage or hamburger or a combo of both
1 onion, chopped
1 -14oz can diced tomatoes
1 -8oz can tomato sauce
2 t Italian seasonings
½ t salt
Mozzarella cheese
Optional:
Pepperoni
Black olives, sliced

Combine cooked rice and cottage cheese and spread into the bottom of a 9x13 pan. Cook sausage and onions until sausage is done and onions are soft. Add tomatoes, tomato sauce, Italian seasonings and salt. Spread this over the top of the rice. If you want to use the optional items layer those on top of the sausage/tomato mixture. Top with mozzarella cheese (as much or as little as desired). Bake at 325 for 30 minutes or until all is bubbly and hot and cheese has melted.

Basil Pesto

2 cups packed fresh basil leaves

1 cup grated parmesan

1/2 cup toasted pine nuts

3 garlic cloves

1/2 cup extra virgin olive oil

Combine all ingredients except the olive oil in your VitaMix or food processor. Pulse gently to roughly chop ingredients. On low speed, continue to process and slowly drizzle in the olive oil until well blended. 

Tips: 

• For thicker pesto, reduce the amount of olive oil.

• Pesto freezes well. You can put it in small containers for an entire meal or freeze in ice cube trays for smaller requirements.

• Keep pesto covered prior to serving so it doesn't discolor (like guacamole). 

Uses: 

• Toss on pasta

• Serve on fish or chicken

• Add as a pizza topping

• Garnish appetizers

• Use as a dip

• Make it into a salad dressing!

Pesto Salad Dressing

1/4 - 1/2 cup homemade pesto (recipe above)

1 - 2 T. mayonnaise

juice of one lemon

Add mayo and lemon juice to pesto as desired. This isn't scientific, so just taste as you go. I like mine very lemony and creamy. 

If you freeze the pesto in ice cubes, you can make small batches of this dressing all winter! 

Buttermilk Ranch Dressing Mix

Homemade Ranch Dressing Mix

1/2 cup Bob's Red Mill Buttermilk Powder

1 T. dried parsley flakes

1 tsp. dill weed

1 tsp. onion powder

1 tsp. dried chives

1 tsp. salt

1/2 tsp. garlic powder

1/4 tsp. pepper, ground 

Combine all ingredients either by hand or in a blender on low speed. Store in an airtight jar in a cool dry place until ready to use.

To make ranch dressing:  

Combine one tablespoon mix with one cup of mayonnaise and one cup milk.

To make ranch dip: 

Combine one tablespoon mix with one cup of mayonnaise and thin with just enough milk to make desired consistency.

For cooking recipes: 

Use one tablespoon mix per envelope of commercial Ranch Dressing.

Hint: For long term storage, seal in a vacuum pac such as a Food Saver or Seal-A-Meal bag.

Asian Sauced Pork Tenderloin Medallions

1 t. minced ginger

1 t. honey

1 T. soy sauce

1 t. rice wine vinegar

½ t. Asian red chili sauce

3/4 lb. pork tenderloin, sliced horizontally into 3 thick pieces

1 t. olive oil

Combine marinade ingredients in a glass dish and add pork loin pieces. Marinate, refrigerated, a minimum of two hours.

Heat a heavy skillet to medium high. Add olive oil. Remove pork tenderloin from marinade and carefully add to hot skillet, being careful not to splatter yourself with the hot oil. Reduce heat to medium. Cook medallions for about 3 – 5 minutes each side (depending on thickness) until cooked through. Add remaining marinade and about 1/3 cup of water to deglaze the hot pan and make a sauce. To serve, place one medallion on each plate and spoon about a tablespoon of sauce over each.

Spicy Stuffed Bell Peppers

1 cup rice

1 cup coarsely chopped peeled and seeded tomatoes

1 green onion, thinly sliced

1 t. Worcestershire sauce

1 t. dried cilantro (or 2 t. fresh cilantro, chopped)

1 t. minced garlic

½ t. garlic salt

Salt and pepper to taste

4 jalapeno cheddar sausages

4 large or 6 small bell peppers

2 ounces Velveeta cheese

4 – 6 T. prepared salsa

2 T. ketchup

1/3 cup water

Cook rice according to package directions.

Meanwhile, set a large of pot of water to boiling. Add the peppers and the tomatoes (about 2 medium). Remove the tomatoes after a minute with a slotted spoon. Immediately run under cold water and then remove the peels. Remove the seeds with your thumb and chop tomatoes into large chunks. After 5 minutes, remove the bell peppers and allow to cool. When cool, slice off the tops and remove the seeds and white membranes inside. If necessary, slice a small bit off the bottom of the peppers so they stand upright. Place the cleaned peppers in a greased baking dish.

When the rice is done, add the chopped tomatoes, green onion, Worcestershire, cilantro, garlic, salt and pepper. If desired, you can also chop up any extra bits of bell pepper from the sliced off sections and add these, too. Thinly slice the sausages and add them to the rice mixture.

Fill the peppers with rice mixture and top with a slice of Velveeta cheese. Top each with a tablespoon of salsa, allowing it to drip over the sides. Mix the ketchup and water and add to bottom of baking dish.

Bake peppers uncovered in 375 degree oven for about half an hour, until the peppers are softened and the cheese is melted.

Serves 4.

Note: If you like more heat, add a couple tablespoons of chopped hot green chile or jalapenos to the rice mixture.

Healthy Stuffed Bell Peppers

½ cup brown rice

4 medium-sized green bell peppers

1 pound ground chicken breast

1 T. red bell pepper, minced

1 clove garlic, minced (divided)

2 green onions, minced (divided)

1 ½ T. green chile, minced (divided)

1/3 cup canned corn, drained

½ t. each: oregano, garlic salt, paprika, dried parsley, black pepper, dried cilantro and cumin powder

1 can condensed cheese soup (divided)

¼ cup fat free half and half

In a saucepan, bring 1 ½ cups water to boil. Add half cup brown rice. Cover and simmer on low for 45 minutes. Remove from heat.

Remove the cap of the green peppers and clean out seeds and membranes inside. Cut a thin slice off the bottom of each, if necessary, to make them stand up straight (good posture for peppers, ha!). Spray a baking pan with cooking spray and stand peppers within.

In a skillet sprayed with cooking spray, cook ground chicken over medium heat. Add red bell pepper, half of the minced garlic, the white parts of the green onion, and half of the green chile. Sauté for another two minutes, until veggies are soft. Add corn, rice, seasonings and ¼ cup of the cheese soup. The rice should have a small amount of unabsorbed water in the bottom of the pan; if not add a tablespoon of water to mixture to chicken mixture to thin it a bit.

Stuff each pepper with one quarter of the chicken/rice mixture. Cover the baking pan tightly with aluminum foil. Bake at 350 degrees for about one hour, until bell peppers are soft.

While the peppers are cooking, mix together remaining cheese soup, reserved vegetables and half and half. Microwave on high for 1 to 2 minutes, until heated through.

To serve, place one pepper on a plate and spoon a quarter of the warm cheese sauce over the top. Goes great with a hot bowl of soup or a crisp, fresh green salad.

Homemade Ranch Dressing Mix

 I found this recipe on a recipe card that belonged to my  mother in law and we all love it.. 

Homemade Ranch Dressing Mix  

Ingredients:

5 Tbl dried minced onion
7 tsp parlsey flakes
4 tsp salt
1 tsp garlic powder
1/2 tsp dill 

Directions:

1. Mix all ingredients together and store in an air tight container.

For Dressing:  Mix 2 Tbl dry mix with 1 C mayonnaise and 1 C buttermilk.  Allow flavors to blend for a couple hours before serving.

For Dip: Mix 2 Tbl dry mix with 2 C sour cream.  Allow flavors to blend for a couple hours before serving.

Italian Dressing Mix

• 1 tablespoon garlic salt

• 1 tablespoon dried minced onion
• 1/2 tablespoon sugar (something like evaporated cane juice would work well)
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 tablespoons salt

Use as Italian seasoning in breadcrumbs or sprinkled on grilled chicken. Can also be used as a dressing or marinade by mixing 2Tbsp of the mix with 1/4 cup vinegar, 2/3 cup extra virgin olive oil, and 2Tbsp water.