Week 3 Recipes

Lasagna with garlic bread and garden salad
Serves 8

Ingredients
1 pound Ground beef
1 cup Onion chopped
2 Garlic clove pressed
16 ounce Tomato sauce
6 ounce Tomato paste
2 teaspoon Basil
1 teaspoon Oregano
1/2 teaspoon Salt
1/2 teaspoon Pepper
6 Lasagna noodles
1 large Egg
2 cup Cottage cheese
1/2 cup Parmesan shredded
1 tablespoon Parsley
8 oz Mozzarella sliced

Instructions
Cook meat, onion and garlic till meat is browned. Drain fat. Stir in tomato sauce and paste, basil, oregano, salt and pepper. Bring to boil, then simmer for 15 mins.  Cook lasagna noodles.
For filling, combine egg, cottage cheese, 1/4 cup parmesan and parsley.
Layer 3 noodles on 13x9 pan. Cover with half of the meat mixture. Then half of the filling. Then cover with mozzarella. Repeat layers. Sprinkle remaining parmesan on top.
Bake at 375 for about 30 mins or until bubbly. Let stand 10 mins. before cutting.
Source:  Better Homes and Gardens

Quiche with garden salad -- A great way to use up leftovers in the fridge! 
Serves 4

Ingredients
1 cup Cream or 1/2 and 1/2
2 large Eggs
2 pinches Salt
1 splash Nutmeg
1 Pie crust uncooked
 
Instructions
Whisk and pour into prepared pie crust (unbaked). Bake at 350° for 35-45 minutes.
Source:  unknown

Filling ideas:  1) Spinach, ham, cheddar  2) mushrooms, swiss  3) bacon, onion, gruyere
4) spinach, artichoke hearts, parmesan  5) asparagus, smoked salmon

Baked Potato Soup with crusty bread
Serves 8

Ingredients
8 oz Bacon chopped
3 lb Russet potatoes
1 large Onion chopped
2 large Garlic clove minced
2 tablespoon Flour
4 cup Chicken broth
1 cup Cream
Thyme
4 cup Sharp cheddar shredded
1 cup Sour cream
3 Green onion sliced

Instructions
1. Cook bacon in dutch oven over med. heat until crisp. Cut peeled potatoes into 3/4 inch pieces. Using slotted spoon, transfer bacon to paper towel lined plate.
2. Add onion to fat and cook over med. heat until golden, about 6 min. Stir in garlic and flour and cook until fragrant, about 1 min. Gradually whisk in broth and cream, thyme and potatoes. Bring to boil over high heat. Reduce heat to med low, cover, and cook until potatoes are tender, about 7 mins.
3. Transfer 2 cups potatoes to bowl. Puree remaining soup until smooth. return to pot and warm over med. high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return potatoes to pot and season soup with pepper. Garnish with bacon, scallions, cheese and sour cream.
Source:  Cook's Country

Quick Jambalaya
Serves 4

Ingredients
1 medium Onion chopped
1/2 cup Green pepper chopped
2 tablespoon Oil
1 pound Kielbasa cut into slices
28 ounce Tomato diced
1/2 cup Water
1 tablespoon Sugar
1 teaspoon Paprika
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Garlic powder
3 drops Hot pepper sauce
1 1/2 cup Rice

Instructions
1. Cook rice in steam cooker, or on stovetop according to package directions.
2. Saute onion and green pepper in oil until tender.
3. Stir in kielbasa, tomatoes, water, sugar and seasonings. Boil and reduce until sauce thickens.
4. Serve over rice.
Source:  Fix-It and Enjoy-It! cookbook

Chicken Tandoori with Rice
Serves 4

Ingredients
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion roughly chopped
3 cloves garlic smashed
1 2-inch piece ginger peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice

Instructions
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Source:  Food Network Magazine