Summer Skillet Lasagna

SKILLET SUMMER VEGETABLE LASAGNA

yield: 6 SERVINGS

 

prep time: 15 MINS

cook time: 20 MINS

total time: 35 MINS

INGREDIENTS

• 1 to 2 tablespoons extra virgin olive oil
• 1/2 cup chopped yellow or white onion
• 4 garlic cloves, minced or 1 teaspoon garlic powder
• 1 (28-ounce) can diced tomatoes (see note)
• 1 teaspoon salt, I use coarse, kosher salt
• 10 curly-edged lasagna noodles, broken into 1 or 2-inch lengths (*or use 8 1/2 oz. bow tie noodles)
• 1 small zucchini, cut into 1/2 inch chunks (*Shred)
• 1 small yellow squash, cut into 1/2 inch chunks (*Shred)
• 1/4 cup chopped fresh basil (*or 1 Tbs dried)
• 1 cup ricotta cheese, whole milk or part skim (*3/4 c is fine)
• 1 cup freshly grated Parmesan cheese (*3/4 c is fine)

INSTRUCTIONS 

• In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
• Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
• Scatter the broken noodles into the skillet, layer the drained tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
• Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking - add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
• Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

NOTES

Skillet: if you don't have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe. 

Substitutions: you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few! 

Tomatoes: sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/skillet-summer-vegetable-lasagna/

Tomatillo Dressing

 1 pkg Ranch dressing mix, not buttermilk

1 c mayo

3/4 c buttermilk

2-3 tomatillos, husked, and cut in half

1 med jalapeño, roughly chopped, no seeds

1+limes

1/2 bunch cilantro

1 tsp minced garlic

Slow Cooker Mashed Potatoes

SLOW COOKER MASHED POTATOES

yield: 8 SERVINGS

 

prep time: 15 MINS

cook time: 4 HRS

total time: 4 HRS 15 MINS

INGREDIENTS

For Potatoes:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tsp garlic
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth, I use low-sodium

For Mashing:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
•  Salt and pepper, to taste

INSTRUCTIONS 

• Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
• Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
• Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES

Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. 

Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!

Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/

Kashina's Honey Butter

1/2 c sugar

1/2 c honey

1/2 c cream

1 c butter

1/2 tsp vanilla 

In a medium saucepan, place sugar, honey, and cream.  Bring to a boil, stirring constantly.  Wipe sides if sugar crystals end up along the edges of the sauce pan. Let cool a few minutes before adding to next step.

Place butter and vanilla in blender.

Add hot honey mixture to the blender.  Blend.

Easy Chicken Enchilada Casserole

EASY CHICKEN ENCHILADA CASSEROLE

yield: 8 SERVINGS

 

prep time: 35 MINS

cook time: 55 MINS

total time: 1 HR 30 MINS

INGREDIENTS

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
•  Fresh chopped cilantro

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
• Whisk together the enchilada sauce and salsa verde.
• Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
• Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
• Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
• Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

NOTES

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).

Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).
From Mel's 

Frozen chicken in Instant Pot

3 frozen chicken breast (about 3 lbs)

1 1/2 c chicken broth

salt, pepper

Directions:

Place broth in IP, Add chicken breasts, separate as much as possible. 

Cook on manual 15 min.  Naturally release.  If not soft enough, change to "slow cook" for about an hour.

From HERE

Chicken Lime Tortilla Soup

Chicken Lime Tortilla Soup

INGREDIENTS:

1 Tbs olive oil

1 onion, chopped

1 fresh, seeded and chopped poblano chili pepper (or pasilla)

1 tsp garlic, minced

32 oz chicken broth

1 ½ c chopped tomatoes or one can diced tomatoes with juice

1 tsp ground cumin

½ tsp salt

¼ tsp black pepper

4 corn tortillas cut in ½” strips

1 ½ - 2 c shredded chicken

1 c corn

½ lime, juiced

¼ c cilantro

2 chopped avocados

Cheese, sour cream 

 

DIRECTIONS:

• Preheat oven to 375.

• Heat Instant Pot to saute.  Add oil and peppers.  Saute about 4-5 min or until tender.  Add garlic, then chicken broth, tomatoes, cumin, salt, and pepper.

• Set to 5 min with vent closed.  Let release naturally.

• Add chicken and corn.  Heat through.  Add the ½ lime juice and cilantro

• Top each serving with avocados, tortillas, cheese, and sour cream.

• While cooking, place tortilla strips on baking sheet.  Bake 10 min or until crisp.

 

Stove:  After sauteing, simmer ingredients 15 min uncovered, stirring occasionally.  Add chicken, corn, until heated through.  Add cilantro and lime.

Slightly adapted from Better Homes and Gardens Magazine

Sauted Apples

 1/4 c butter, cubed

6 medium golden delicious apples, peeled and thinly sliced

1/4 c water

1/3 c sugar (brown/white)

1/2 tsp cinnamon 

In a large skillet, heat butter over medium-high heat; sauce apples for 1 minute.  

Add water, bring to a boil.  Stir in sugar and cinnamon.  

Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

Ghosts in the Graveyard

 2 pkg (3.9 oz) chocolate pudding

3 c cold milk

12 oz cool whip, thawed, divided

15 Oreos

Decorations:  pumpkins, milanos or cut the sides of Oreos for gravestones, pumpkins, etc

Directions:

• Whisk pudding and milk together.  Wait 5 min.
• Add 3 c Cool Whip and half the crushed Oreos
• Pour into 9x13 pan
• Top with remaining Oreos
• Refrigerate at least an hour
• Before serving add decorations

Thai Chicken

 Combine and bring to a boil:

1/2 c hoisin sauce

1/2 c peanut butter

3 Tbs light soy sauce

1/4 c low-sodium chicken stock

3 Tbs honey

2 Tbs sesame oil

2 Tbs minced ginger

2 Tbs red wine vinegar

2 Tbs minced garlic

1 Tbs sugar (can leave out)

1 Tbs asian chili sauce

Serve over rice, chicken, cole slaw mix and sauce over the top.

Delicious, very similar to Emily's Thai Haystacks

Asian Pasta

Cooked spaghetti/fettuccini/linguini noodles

1 1/2 lbs cooked chopped chicken

stir fry veggies- broccoli, cauliflower, green beans, peas, carrots, onion, pepper, mushrooms, zucchini etc

Bring sauce to a boil:

• 1/4 c honey
• 1/4 c soy sauce
• 1/4 c PB
• 1 Tbs oil
• 2 Tbs vinegar
• 1 Tbs hoisin sauce
• 1 tsp red curry paste
• 2-4 garlic cloves
• 2 tsp grated fresh ginger (1/8 tsp ground ginger)

Layer pasta, veggies, chicken, and sauce.  

Garnish with green onions and chopped peanuts or slivered almonds.

Delicious!

From Kyla

Korean Beef - Kyla (Haven't tried yet)

1/2 c reduced-sodium soy sauce

1/3 c brown sugar

5 cloves garlic, minced

2 Tbs sesame oil

2 Tbs rice vinegar

2 Tbs freshly grated ginger

1 chopped onion

1/2 tsp pepper

3-4 lb boneless beef duck roast

1-2 Tbs cornstarch (depending on desired thickness)

Place all in crockpot.  

Last 30 min add a little water to the cornstarch for the last 30 min.

Serve over rice with green onions and toasted sesame seeds.

Creamy Chicken Rigatoni, Instant Pot

 Ingredients 

• 1 tablespoon olive oil
• 1 pound chicken cut into bite size pieces
• salt, pepper, garlic powder to taste,
• 24 oz marinara sauce keep jar to fill half way with water
• 1 bell peppers, diced
• 1 yellow onion, diced
• 1/4 teaspoon red pepper flakes, optional
• 1/2 pound rigatoni pasta
• 3/4 cup half and half or heavy cream
• 1/2 cup parmesan cheese
• 2-3 tablespoons fresh basil (or just sprinkle on some dried)

Instructions

1. Heat Instant Pot to Saute. Add olive oil. Once pot says HOT, add chicken. Sprinkle with salt, pepper, garlic powder, and then let cook till brown on one side, about 2-3 minutes. Stir and make sure no chicken pieces are sticking to the bottom. Hit cancel.

2. Add peppers and onions on top of the chicken. Add red pepper flakes and pasta. Add marinara sauce and then fill jar halfway and add water.   Push any noodles that are above the sauce into it.

3. Put lid on the Instant Pot and turn to sealed. Use the manual function and change the timer to 5 minutes. Let cook. Once finished, do a quick release then add the half and half and parmesan cheese. Stir to distribute. Add additional seasonings to taste. Add basil and serve.

From HERE

Roasted Baby Potatoes

 4 lbs baby potatoes
1/4 c oil

course salt

pepper

3 tsp minced garlic (forgot to add)

1 Tbs Italian seasoning (opt)

parmesan cheese

Bake at 400 about 35 min.  Flip every 10-15 min.

Recipe from HERE