Wednesday, May 11, 2011

Lazy Lasagna

Lazy Lasagna
Frozen (or fresh if you prefer!) ravioli (I used both cheese and meat varieties)
left over spaghetti sauce (or canned)
cottage cheese 
eggs (beaten)
shredded mozzarella cheese

Spray a casserole dish with non-stick cooking spray.
Pour in a small amount of spaghetti sauce.
Lay out a layer of frozen ravioli in the sauce.
Mix together cottage cheese and eggs. (1 egg per cup of cottage cheese)
Pour a layer of this mixture over the ravioli.
Add a layer of spaghetti sauce.
Repeat layers.
Top with shredded mozzarella cheese.
Bake @ 300-325* for 45 minutes to 1 hour, or until hot and bubbling.

This will cook more quickly if the ravioli is fresh or thawed.

I am claiming to have invented this recipe... I was looking to empty the freezer of on-hand items and had a few ravioli in two bags- one of meat and one of cheese filled ravioli. I had leftover spaghetti sauce, and a half a carton of cottage cheese that was nearing its expiration date. Lasagna came to mind, so I went with it!

The beauty of this recipe over regular lasagna is that I can make a small casserole dish of it and serve it for one meal. With my regular lasagna recipe.. I need company!

Friday, May 6, 2011

Rosemary Chicken and Potatoes

Rosemary Chicken and Potatoes
4 boneless skinless chicken breasts, cut into 1/2" strips (or 1 per person)
5 medium potatoes (or 1 1/4 per person)
olive oil
minced garlic
minced fresh rosemary (or dried)
Salt and Pepper to taste

Microwave the potatoes until done. Cut into cubes.

Saute the chicken breasts in olive oil until lightly browned.
Remove chicken from skillet, or push to one side.
Add potatoes and minced garlic to oil in skillet. Allow to brown, then turn. Add rosemary, and return chicken to skillet. Brown potatoes and turn again. When potatoes are nicely browned, it is ready to serve.

Daniel thought it would be good to add the chicken to our tossed salad, serving the potatoes (and side dish of corn) separately. It was very tasty!

Monday, May 2, 2011

"Swiss Chicken Casserole"

Swiss Chicken Casserole
4-6 boneless skinless chicken breast halves
1 can cream of chicken soup
4 oz. sour cream
6 oz. milk
4-6 slices swiss cheese
1 small can sliced mushrooms, drained
1 box chicken seasoned stuffing/ dressing crumbs
1/2 stick (2 oz.) butter, melted
* 1/2 cup french fried onion bits

Now, shall I present the recipe as I made it, or as we decided later it would of been better?
The original recipe:
Spray a casserole dish with cooking oil.
Place the thawed chicken beasts into the dish.
Lay a slice of swiss cheese over each.
Combine the milk, sour cream, and cream of chicken soup.
Pour over top of chicken.
Mix together the melted butter and the dry stuffing mix.
Layer over the soup mixture.
Bake @ 350* 50 minutes, or until the chicken is done.
The guys all voted I NOT make this recipe again, though I thought it was very tasty. I had fully intended to add the * french fried onions to the stuffing mix, but forgot.
I had toyed with the idea of cubing the chicken breasts, rather than leaving them whole. Dan suggested this as we ate, both of us agreeing it would of improved the overall flavor of the meal.
It is VERY simple, and was pretty tasty. My boys tend to dislike swiss cheese and also sour cream in anything. If you like them, give this recipe a try! If you do choose to cube the chicken, the cooking time should be reduced!