Lasagna

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I dove into the family cookbook to make some lasagna. There are a few recipes to choose from the Riesberg Recipes, this one is easy and of course I made some alterations to it. Below I have both the original recipe and the substitutions I have made.

Lasagna

8 oz lasagna (I’ve been using no boil)
1 lb hamburger (ground turkey)
32 oz spaghetti sauce
15 oz cottage cheese
12 oz grated mozzarella cheese (riccota, from a deli it comes in a pie shape)
¼ c grated Romano or Parmesan cheese
spices as desired (i.e. oregano, basil, ground pepper)

In greased (or lined) 9×13 pan place small amount of spaghetti sauce, put 3 layers of 3 strips of uncooked lasagna, spaghetti sauce with hamburger, cottage cheese and mozzarella. Top with Parmesan cheese. Cover and bake at 375° for 30 minutes, remove cover and continue baking for 30 minutes. Let stand 10 minutes.

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Chicken Noodle Soup

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I created my own chicken noodle soup recipe on a whim one day. I wanted to create something that I knew exactly what’s in it. It wasn’t until after creating this recipe did I realize all the extra benefits I had put into it. Also since I made this up the measurements are mostly in grams since I enter my recipes into My Fitness Pal and want accurate weights.

My family has a history of Alzheimer’s/dementia and cancer. After my own health problems I have learned that tumeric is an all around great spice to have in your cupboard. It’s actually being studied for it’s benefits in slowing Alzheimer’s and possible prevention and treatment of cancers. Seriously, go search this! There are even pills so you don’t have to add it to every meal. And I chose to use rice noodles since my husband has a wheat sensitivity.

In general chicken noodle soup is believed to be good to eat when you have a cold, while this seems to be true, adding some of these other ingredients will make this a great thing to eat while you’re feeling great too. Rosemary is an antioxidant, carrots are good for beta carotene and fiber, chicken provides protein, the list goes on. Don’t just make this if you are feeling under the weather, make this to keep your body going strong. Give your body the nutrients it needs to fight off more than just the common cold.

Chicken Noodle Soup

2-4 chicken breasts, cooked and diced
2-3 lg carrots
200 g onion (white)
20 g fresh parsley
2 c vegetable broth (I use Saffron Road vegetable broth, so yummy!)
1 c water
150 g celery
4 oz rice noodles (or regular if you don’t have gluten issues), cook per package directions
3 lg garlic cloves
1 Tbsp coconut oil
2 tsp dried rosemary
1 tsp paprika
2 tsp ground tumeric

While chopping vegetables, put chicken breasts in a roaster with 1/2 cup vegetable broth and 1/4 cup lemon juice, 1/4 cup chicken bone stock and pepper. Bake at 400° for 20 minutes, check to make sure it’s cooked through.

In a stock pot, melt down coconut oil. Add garlic and onion. After a couple minutes start adding celery and carrots. Slowly add in vegetable broth to keep vegetables from sticking to the bottom of your pot. Continue cooking until vegetables are tender. Dice chicken and add to stock pot with remaining broth. Add spices and noodles, mix well. Add water and parsley, continue stirring and heat through.

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Simple Pork Chop Dinner with Herb Pesto

 
Tonight I needed something easy but super flavorful. It may look like a total mess, but just soak your pan when your done it should be fine. The original recipe calls for some water and all of the spices to be marinated with the pork as least an hour and then grilled. So if that’s something you want to try it can be made that way too. I found this recipe in my Taste of Home (possibly Healthy Cooking) magazine, sent in by Lisa from Mississippi.

Pork Chops with Herb Pesto

150 g pork chops (two boneless pork chops however much you want)
½ Tbsp olive oil (and some non stick spray for your pan)
1 tspish of each of the following: rosemary, sage, thyme, parsley, basil, (garlic)
1-2 cloves garlic, mashed then chopped

Put olive oil in the pan. Rub the spices and garlic on the pork chops. Put the pork chops in the pan and cook until 170º. Serve with a side of vegetables or rice or both. I hope you find this as good as me!

BBQ Chicken Pizza from scratch

My lofty goals of the weekend weren’t all met, but I did get a couple of things accomplished. I got through the formals from the wedding. Now it should be pretty smooth sailing.I made pizza yesterday. Completely from scratch too. So if you’re brave and want to make pizza starting with the dough this recipe is for you! I also baked it on an off brand stone which is fun, just because it’s different.

BBQ Chicken Pizza

The Dough

There’s an awesome cookbook called ‘Dining on a Dime’ where I found a recipe for pizza dough. I might be a little odd, but I add spices to the dough instead of to the sauce. I find it adds a lot of flavor to pizza.

1 c warm water (120°)
1 pkg or 1 Tbsp yeast
1 Tbsp sugar
1 tsp salt
2 Tbsp olive oil
2 ½-3 c flour
The Optional Spices
2 tsp
garlic (chopped fresh if you’re brave)
1 tsp basil, thyme, oregano, paprika, Jamaican jerk, parsley, fresh ground pepper, or whatever else you would like to add.

Dissolve yeast in a bowl with arm water. Add sugar, salt and oil and spices as desired. Mix well. Gradually add flour to form a stiff dough. Knead on floured surface until smooth. Place in greased bowl. Turn dough over so as to grease both sides in the bowl. Cover and let rise until doubled. Makes 2 medium pizzas or one large.

The Topping

The cheese is something you can choose whatever you have on hand or you think would taste good. For this round I used some Chipotle cheddar, mozzarella, and feta. I also shred the cheese myself because there are a few less ingredients added. Better for you and still tastes great.

1 small can tomato paste
500 g chicken (or about 2 breast halves)
1 Tbsp BBQ sauce (whatever’s your fav)
1-2 tsp poultry seasoning
1/3 c red onion
1 tsp chipotle cheddar
¼ c green onion
50 g chipotle cheddar
50 g mozzarella
¼ c feta crumbled

Once the dough has risen roll it out on your stone or pan, just make sure it’s oven safe (oh and I would put some olive oil down to help it spread. And I just learned that putting a little cornstarch down too to make a more crispy crust). Heat the oven to 400°. While the oven is heating put the crust in for 5 minutes. Once that’s done take it out and put the pan on a hot plate or wire rack. Now put on your tomato paste/sauce and BBQ sauce, make sure to spread it to the edges. Next place everything else on and cover the whole pizza. Once this is done put the pan back in the oven and bake for another 20 minute or until chicken is cooked and the cheese is melted.

There you have it…Some awesome BBQ Chicken pizza made from scratch!