Lasagna in the Crockpot ~Old Farmhouse Style

Old Farmhouse Lasagna

1 lb. ground beef or ground turkey

1/2 lb. Italian sausage

1 medium onion, chopped

2 cloves garlic, minced

1 can (24 oz.) prepared spaghetti sauce

1 can (8 oz.) tomato sauce

fresh oregano & basil or 1/2 tsp. each of dried

15 oz. ricotta cheese

1/2 cup parmesan cheese

2 sprigs fresh parsley

1 egg

6 - 8 lasagna noodles

8 oz. shredded mozzarella cheese or Italian blend

In a medium skillet, brown the beef or turkey, 

 Italian sausage, onion. and garlic.

Drain any grease that has accumulated in the pan.

Add the sauces and herbs.

Simmer until warm. 

Stir together the Ricotta, parmesan cheese, 

egg, and fresh parsley.

Spoon a layer of meat sauce into the bottom of your crockpot.

Add a layer of uncooked lasagna noodles, breaking them to fit.

(this will be our secret, as no one will see the broken noodles)

Spread a portion of the ricotta mixture on the noodles,

and sprinkle with shredded cheese.

Repeat the layers.

Make sure you end with sauce and cheese.

Cook on low for 4 hours.

Everyone's crockpot is different.

Adjust your cooking time and amount of liquid used

according to your personal preference.

Sloppy Joes ~My Mom's Recipe

Sloppy Joes

1/2 cup onion, minced

1/4 cup green or red pepper, diced

1/2 cup celery, chopped

1 lb. ground beef, browned

1 8 oz. can tomato sauce

1/4 cup tomato juice

1/4 cup catsup

1 tbsp. vinegar

1 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tsp. salt

1/8 tsp. pepper

I use half turkey and half beef...

it is your preference.

Brown the ground meat together in your skillet, 

breaking it into bite size pieces.  

Cook until no pink remains.

While the meat is cooking, chop your vegetables.

Drain the browned meat in a colander.

Saute the onions, peppers and celery in the same pan.

To the meat and vegetables, add the rest of the ingredients.

Simmer approximately 1 hour...

or until the desired consistency.

Serve on a bun with your favorite sides.

Turkey a la King

3 Tbsp. butter

1 small onion, diced

1/4 pepper, red or green, diced

2 cloves garlic, minced

1/4 cup flour

1 cup chicken or turkey broth

1 cup milk

1/4 tsp. ground ginger

1/4 tsp. pepper

1/4 tsp. paprika

1/4 tsp. salt

2 cups chopped cooked turkey

Gather your ingredients.

Melt butter or margarine over low heat.

Saute onion, peppers, and garlic.

Mix the seasonings with the flour.

Stir the seasoned flour into the 

butter/sauteed vegetables to make a paste.

Add milk and broth gradually.

Cook over medium heat, stirring constantly, 

until bubbly and thickened.

Add cut up turkey.

Heat through.

Serve over baking powder biscuits

or dinner rolls, split and toasted.

Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 

we are focusing on light and fresh dishes for dinner.

I like to add some fruit to my Green Salads,

so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.

Just remember to use moderation...

there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.

I used a package of these walnuts and almonds for our salad on Easter.

It was just the right amount for our small gathering.

Happy Spring!

Tilapia, Corn, and Andouille Grill Packets

Tilapia, Corn, and Andouille Sausage

2 tbsp. Olive Oil

3 cups Whole Kernel Sweet Corn

2 Andouille Sausages, thinly sliced

4 skinless White Fish Fillets, Tilapia or Halibut

8 sprigs Fresh Oregano

Kosher Salt and Ground Black Pepper

Lime Wedges, for serving

Toss the Corn and Andouille in a medium bowl.

Season with salt and pepper to taste.

(I did not use any salt)

Drizzle olive oil in the center of 4 aluminum foil squares.

Dividing evenly, place the corn/sausage mixture 

in the center of the foil.

Top with fish and oregano sprigs.

Drizzle remaining olive oil on another foil square.

Fold the foil and seal the edges to form 4 packets.

Place the foil packets on the grill and cook, covered, 

for about 12 to 15 minutes.

Carefully open the packets (the steam is hot!)

and transfer the fish and vegetables to a plate.

Serve with lime wedges.

Hasselback Potatoes

 

Hasselback Potatoes

Prepare as many pototoes as the family can eat, 1-2 per person.

Peel or scrub thoroughly.

Cut them in thin slices 2/3 of the way through.

Brush with olive oil and sprinkle with course salt.

Place them in the oven next to the meat loaf (or roast).

If the potatoes are not too large, 

they should be ready when the meatloaf is ready.

If you missed the recipe for Danish Meatloaf,

click here.