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Bowtie Lasagna

This looks very good...I was wasting time on Facebook and came across this post by the Pioneer Woman...

I tried her Penne with Chicken Thighs last night and it was fast and tasty (almost everyone liked it which is highly unusual in my house)...:)

I love her new show on the Food Network and so does Rose!  :)

 

Janet's Kings Ranch Burgers

An old recipe from my friend, Janet, who is a naturally gifted cook, thus the recipe is a bit free-flowing, but I think I can make them...I still remember how lovely these tasted.  I made Janet scribble down her "recipe" at least 3 years ago...I am trying to transcribe recipes for my new binder...perhaps now I will make these yummy burgers.

Hamburger (1-2 lbs)

Onions/Mushroom--chop goodly amount to taste and use some of mixture to stuff in hamburgers (optional).

Brown hamburgers in deep-frying pan.  Toss in extra mushroom/onion.  Mix cream of mushroom soup with 1 cup of cream and some grated swiss cheese (optional).

Pour sauce over burgers and simmer covered 20 minutes.  If no swiss cheese in sauce, put slices on finished burgers.

Serve on buns or without.  Enjoy.

Baked Ziti with Sausage and Spinach

Baked Ziti with Sausage and Spinach

2 lbs. ground Italian sausage
1 onion, chopped
1 T. garlic, minced
2 26-ounce jars prepared marinara sauce
salt and pepper to taste
16 oz. ziti pasta
3 c. shredded mozzarella cheese
1 lb. fresh spinach
3/4 c. Parmesan cheese


Cook sausage over medium-high heat.  Add the
onion and saute for 5 minutes, stirring frequently.
Add the garlic and cook for 1 minute.  Add the
marinara sauce and simmer for 10 minutes  Add salt and
pepper.

Cook pasta 10 minutes and drain well.  Spray
9x12 baking dish with cooking spray.  In large
bowl, mix pasta, sauce, mozzarella and spinach
well.  Pour in baking dish and sprinkle with 
Parmesan cheese.  Bake for 30 minutes or 
until casserole begins to bubble and cheese
is browned.

For meatless Fridays, you could just leave out the sausage!  :)

(serves 8)

Bulghur Burgers

I love these burgers but rarely make them as I have to head to the store for the bulghur and tahini (don't keep either on hand regularly). I ALWAYS double this recipe so I can have them left-over. I don't serve mine on a bun but serve them as I would a salmon patty with a salad or steamed veggie. Delicious!!

From the Moosewood Restaurant Cooks at Home cookbook:

Bulghur Burgers

3 c. water 2 garlic cloves, minced 1.5 cups of bulghur --- 1/2 c. chopped scallions 1/2 c. grated carrots 1/4 c. chopped fresh parsley 1/4 c. tahini 2 T. tomato paste 2 T. soy sauce 1 tsp. Dijon mustard dash of ground black pepper ----------- Bring the water to a boil. While it is heating, use a heavy pan or skillet to saute the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently. Add the boiling water. Return to a boil, cover, and reduce the heat to low. Simmer for 15-20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy. Preheat oven to 375 degrees. When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard and pepper. With moistened hands, form the bulghur mixture into 6-8 burgers. cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes.

Summer Menu Plan: Week One

I am not a good meal planner. I try, but usually fail in the planning department. I am trying to menu plan a bit more so I can get dinner on the table with little to no energy even when I feel badly due to pregnancy. It helps to have a gourmet chef-in-training! I am sure if Im feeling poorly, Meg will jump in and take over for me!

This assortment of recipes is a bit odd but hey, I tried to find something that would appeal to my pregnant palate and the family's as well! :) I am a bit starch heavy in the meals below because that is what has been tasting so delicious to me and we are a family who loves bread at every meal!! ;)

Week One Menu:

Monday: Hot Dogs and Hamburgers on grill
--Mom's potato salad
--Fresh Watermelon
--Green Salad
--Smores

Tuesday: Basil Pesto with Italian Sausage
Freshly sliced tomatoes
French Bread

Wednesday: Breakfast for Dinner
Blueberry Pancakes
Breakfast Sausage
Fresh Fruit

Thursday: Roast Chicken
Whole Grain Rice
Steamed Asparagus
Rolls

Friday: Spicy Corn Quesadillas w/
Salsa
Sour Cream
Corn Chips

Saturday: Chicken Salad Sandwiches (from Thursday leftovers)
Fruit Smoothies

Sunday: Pork Chops
Roasted Potatoes
Green Beans
Cloverleaf Rolls

Brown Rice and Veggies

4 c. brown, whole grain rice
1-2 tsp. olive oil
5 1/2 c. cold water
assorted fresh veggies (I use cauliflower, broccoli, onion, diced potatoes, carrots, sweet potatoes, chick peas, green peas, fresh spinach, sometimes lean pork loin and chicken as well--whatever combo. I have on hand)
1/4 c. organic tamari sauce (I use San-J)
------------------------

Heat 1 tsp. of olive oil in the bottom of a large stock pot. Stir in 4 c. brow rice on high for about 2-4 minutes--stir constantly. Add 5 1/2 cups cold water, stir and cover and continue to heat on high until steam begins to escape from under the lid. Remove pot from heat for 10 minutes. After 10 minutes, return the pot to low/simmer heat for 35 minutes (do not stir or open the top). After 35 minutes, remove the pot from heat and let sit for 10 more minutes. Fluff with a fork and serve or save for later.

To make the brown rice with veggies, brown in a big wok or frying pan, veggies or meat of choice. If calorie conscious, start with just 1 tsp. of olive oil (you don't need much), add one item at a time and stir fry until done. After the veggies have browned, stir in a quantity of brown rice--heat. Add approximately 1/4 c. of tamari sauce, keep it light as you can always add more later. Simmer for another few minutes and then serve. This is yummy hot or cold out of the fridge...

If you do WW, only 2 pts. per cup! :)