Skillet Lasagna

I've said before that I have a zillion boxes of pasta and half of those zillion are lasagna noodles.  Hence, why I tried this recipe.  Eric loved the addition of the chopped red peppers to the dish and when he went back for his third helping, I told him it was supposed to feed 6 to 8... he laughed.

1 lb hot Italian sausage
1/2 onion, chopped
2 garlic cloves, chopped
1 sweet red pepper, chopped
1 tbsp EVOO
1 1/2 jars of pasta sauce (total 36oz of sauce)
1 tsp dried oregano
1 tsp dried basil
6 lasagna noodles, cooked
3 c shredded mozzarella cheese
3/4 c shredded parmesan cheese

Heat EVOO in a 10 inch deep skillet over medium high heat.  Add peppers, onions, and garlic.  Cook 3-4 minutes.  Add hot sausage and continue to cook until sausage is cooked through.  Drain fat and combine with pasta sauce in a bowl.  Turn heat to medium.  Spray skillet with non stick spray and add 1c of meat sauce.  Layer three noodles on top, cutting if needed.  Top with 1 1/2 c mozzarella cheese, 1/4 c of parmesan cheese, and half of the remaining sauce.  Top with three noddles, rest of sauce, and finish with cheeses.  Cover.  Heat over medium heat for 5 minutes and reduce heat to low.  Continue to cook for 30 minutes or until top cheeses melt.

Jamaican Chili

We both liked this but we decided that we still like my chili better.  It's a little sweeter and not as spicey as we like... hence, being Jamaican chili, I guess.  Anyway, it was definitely a good flavor and I would make it again... although I would probably add some heat like a 1/2 to 1 tsp of cayenne pepper or red pepper flakes.  Either way at least I got my protein in for the weekend since I'm realizing I barely eat any meat (or any form of protein) lately.  It made about the right amount for four people... filled the large crock pot a little more than half way... instead of my chili, which practically overflows from the crock pot and I eat it for lunch for a week.

PS.  Chili does NOT photograph well with a cell phone camera

1lb ground beef
2 tsp EVOO
1/2 onion, chopped
2 garlic cloves, chopped
1 yellow bell pepper, chopped
1/2 tsp ground cumin
1 tbsp paprika
1 tbsp chile powder
2 tsp sugar
1 1/2 tsp Caribbean jerk seasoning
1/2 tsp salt
1/2 tsp Allspice
1 tsp cilantro
1 14.5oz can kidney beans, rinsed
1 15oz can cannellini beans, rinsed
1 14.5oz fire roasted diced tomatoes
1 6oz can tomato paste
1 tbsp balasmic vinegar
1 c water
1 5.5oz can tomato juice
2 c cooked brown rice

In a large non stick skillet, heat EVOO over medium high heat.  Cook onion and pepper until onion is tender.  Add ground beef and garlic.  Continue to cook until meat is no longer pink.  Drain excess fat.  Turn crockpot to high heat.  Combine beans, tomatoes, tomato paste, and all seasonings.  Once meat and vegetable mixture is cooked and drained, add to crock pot.  Mix well to combine thoroughly.  Add balasmic vinegar, water, and tomato juice; again mix well.  Let cook on high heat for 4-5 hours.  Serve over rice.  Serves 4 people.  Add cayenne pepper or red pepper flakes for some heat!!!

S'More Bars

Since I haven't cooked/baked all week because Eric was away and cooking for one is zero fun, Eric came home early from his trip and I figured I'd try these.  I had to change the recipe a little to fit what I had in the house and I liked the result.  Very yummy but not sure how they'll taste when they're not warm and next time I would add more chocolate chip morsels.

1 stick butter, softened
3/4 c sugar
1 egg
1 tsp vanilla extract
1 1/3 c all purpose flour
3/4 c graham cracker crumbs
1 tsp baking powder
1 c milk chocolate morsels (next time I'll use 1 1/2 c)
18 marshmallows, cut in half

Preheat oven to 350 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine flour, graham cracker crumbs, and baking powder and gradually beat into creamed mixture.  Set aside 1/2 c for topping.  Press remaining mixture into a greased 9x9 pan.  Sprinkle morsels over top.  Bake for 10 minutes.  Top with marshmallow halves and 1/2 c crumbled graham mixture.  Bake for additional 20 minutes.  Place under broiler for 30 secs or so to brown top if desired.  Cool slightly and cut into bars.  Store in an airtight container.

Banana Cupcakes with Nutella Frosting

I've been getting bored with making banana bread when Eric overbuys on his banana stash for the week and besides, he's actually been judging pretty well and I've been stealing his bananas for my bowl of Special K.  I found this recipe on a coupon blog I frequent and since I recently purchased a jar of Nutella because it was pretty damn cheap, I figured I'd give it a whirl.

Banana Cupcake:
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
3/4 c sugar
2 eggs
1 tsp vanilla extract
3 large very ripe bananas, mashed

Nutella Frosting:
1 c Nutella (nearly all of a 13oz jar)
8 oz cream cheese, softened
8 oz confectioner's sugar (I have a kitchen scale... but eyeballing it, it seemed about 1 1/2 to 2 cups)

Preheat oven to 350 F.  Sift together flour, baking powder, baking soda, and salt in a small mixing bowl and set aside.  In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in vanilla and eggs one at a time.  Beat in flour mixture until just combined.  Fold in mashed bananas and mix until well blended.  Spoon into lined muffin cups (makes about 16 cups).  Bake 25-30 minutes or until tester comes out clean.  When finished, cool on a wire rack.

In a large bow, beat Nutella and cream cheese until well combined.  Gradually beat in confectioner's sugar and beat on high until well blended.  Frost cooled cupcakes.

Potato Crusted Chicken Casserole

I had my doubts about this one but I ended up loving and ate two whole spoonfuls!  Hopefully, Eric doesn't feel the same way so I can eat some more tomorrow ;)

UPDATE:  Hearn came home and ate the rest... urgh.

1 large potato, scrubbed and sliced thinly
1 tbsp EVOO
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder

Filling:
1 lb boneless, skinless chicken breast, cut into bite size pieces
1 tbsp EVOO
1/4 onion, chopped finely
1 garlic clove, chopped finely
1 tbsp butter
2 tbsp all purpose flour
1 1/2 c reduced fat milk
1/4 c shredded mozzarella cheese
1/4 c parmesan cheese, grated
1/8 c shredded cheddar cheese
1 c frozen peas and carrots
pinch of salt, pepper, thyme, sage, and basil

Crumb Topping:
1/2 c panko bread crumbs
1/2 tsp garlic powder
1 tbsp butter, melted

Preheat oven to 400 F.  In a large bowl, toss potato slices with oil, salt, pepper, and garlic powder.  Arrange slices of potatoes in a lightly sprayed 2 1/2 quart baking dish, layering as needed.  Bake for 20 minutes.  Reduce heat to 350 F and set dish aside.

In a large skilet over medium heat, heat EVOO and cook chicken until no longer pink.  Remove from skillet and set aside.  Melt butter in skillet and cook onion and garlic until tender.  Stir in flour until well blended.  Gradually stir in milk.  Bring to a boil for 2-3 minutes or until thickened.  Reduce heat, stir in cheeses until melted.  Stir in vegetables, seasonings, and chicken.  Spoon onto potato crust. 

Combine garlic powder and panko bread crumbs.  Evenly sprinkle over chicken mixture.  Drizzle melted butter over top.  Bake for 40 minutes or until bubbly and golden brown.

Spinach Blue Cheese Bacon Stuffed Chicken

When I told Eric what we were having for dinner, he responded, "How did you come up with that combination?"  This exchange was through text message and he never responded when I asked him if he was scared.  He'd better hope that my ability to only eat small amounts of food at a time doesn't change over the next hour and half while he drives home... because if I suddenly have even a little more room in my gut, he may be on his own for dinner.  I just made this with some green beans; I've been carbing it up a little too much with my cravings for cereal, English muffins, bagels, and all other bland foods.  We're apparently on a semi Atkins diet tonight.

1 lb boneless, skinless chicken breast, cut into 3-4 equal size pieces and pounded to 1/4 to 1/2 inch thick
2 slices of baon, cooked, drained, and chopped
1 c frozen, chopped spinach
1/2 c blue cheese crumbles
2 tbsp flour
salt, pepper
1/2 tbsp garlic powder
1/2 c panko bread crumbs
1 egg
2-3 tbsp EVOO

Defrost spinach and squeeze as dry as possible.  Combine with blue cheese and bacon; mix.  Preheat oven to 350 F.  Lay pounded chicken breasts and distribute spinach mixture onto one half of each.  Fold chicken over filling and secure with 2-4 toothpicks.  Heat EVOO in a large non stick skillet over medium high heat.  In three separate bowls, place flour, then egg, then panko and garlic.  Dredge stuffed chicken carefully through flour then egg then garlic panko (slightly awkward with the toothpicks and chances are you will lose some stuffing).  Place in heated oil and brown on each side.  Place on a lined greased baking sheet and bake for 25-30 minutes.  I then had about 1/4 c of stuffing left, which I picked at while I waited for the chicken to be done and then sprinkled some of the remaining bit on the tops... who could ever have enough blue cheese and bacon atop crispsy packo chicken?!

Pumpkin Cupcakes with Cream Cheese Frosting

Last week was the husband's birthday, which fell on a Wednesday, so I opted to make an elaborate dinner since he is typically mucho cranky during the work week and not up for outtings to restaurants to celebrate him.  For this dinner, I made Hot Sausage, Peppers, and Onion Pasta Sauce with some homemade Potato Gnocchi with homemade garlic bread, fresh green beans and Chicken Parmesan... because two people need that much food.  So for dessert I made these cupcakes and homemade amazingly awesome brownies... a recipe I have yet to share ;)  Let's just say I dislike pumpkin and I loved these.

Cupcakes:

1 1/2 c all purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 c salted butter room temperature

1 c white sugar

2 eggs

1 1/2 tsp vanilla extract

1 c canned pumpkin (pack it in solid into cup)

Frosting:

1 8oz cream cheese block, softened

2 tbsp butter, room temperature
1 tsp vanilla
1 1/2 c powdered sugar (more or less depending on preferred sweetness)

Preheat oven to 350 F.  In large bowl, sift flour, baking soda, and cinnamon together.  In a large bowl, cream sugar and butter together.  Add eggs one at a time and beat well after each addition.  Add vanilla.  Be sure to mix in sides of bowl.  With mixer on low, add in large mixture and pumpkin, in thirds, alternating between both.  Fill lined muffin tins.  The cups will be filled close to top.  Bake 18-20 minutes.

To make frosting, combine cream cheese and butter.  Mix in vanilla and slowly mix in powdered sugar.

Frost once cupcakes are cooled and sprinkle with either cinnamon or orange colored sugar.

Chicken Parmesan

Part of Eric's birthday dinner from last week :)  The rest was Potato Gnocchi in Hot Sausage, Peppers, and Onion Pasta Sauce with a side of homemade garlic bread and green beans.  Delish but too much!

4 4oz boneless, skinless chicken breasts, pounded to 1/2 inch thickness
1/2 c flour
1/2 c Italian bread crumbs
1 tbsp garlic powder
2 eggs
1 1/2 c vegetable oil
2 oz fresh mozzarella cheese, cut into 4 equal rectangles
1/2 c pasta sauce

In a large non stick skillet, heat oil to 375 F over medium high heat.  Using three shallow bowls, place flour in one, eggs in the second, and garlic powder and bread crumbs in third.  Coat chicken thoroughly in flour then eggs then garlic bread crumbs.  Carefully place in heated oil.  Continue with three additional pieces of chicken.  Cook approximately 5 minutes on each side till golden brown.  Drain on paper towels.  Turn broiler to high.  Transfer chicken to an oven safe greased pan and top with sauce and a slice of mozzarella.  Place under broiler until cheese starts to melt and brown.

Italian Style Stir Fry

I'll start by saying I have become (yet again) a major slacker in the kitchen.  I've opted for Special K with banana slices for dinner most nights (my biggest pregnancy craving... if you can call it that) but I promised Eric I'd start at least making him meals again... he didn't complain-I just felt badly since he's been doing all of the housework that I'm now not allowed to do.  I made this for him happily and then ate my Special K with banana slices ;)  He enjoyed and finished the whole bowl, telling me I was crazy for not wanting any.... so I'm not sure if this is meal for 1 or 2...

1 tbsp flour
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 lb boneless, skinless chicken, cut into cubes
1 tbsp vegetable oil
1 red bell pepper, sliced into strips
1/4 yellow onion, sliced into strips
1 small egglant, diced into 1/2 inch pieces
3 garlic cloves, coarsely chopped
1/2 c chicken broth
1/4 c Italian dressing
1/2 c uncooked brown rice
water for cooking rice
5-6 coarsely torn Basil leaves

Combine flour, garlic powder, salt and pepper in a bag.  Add cubed chicken and shake well.  Heat oil in a large skillet over medium heat.  Cook rice according to package.  Add chicken to skillet, cook and stir until the chicken is no longer pink about 5 minutes.  Stir in red pepper, onion, garlic, chicken broth, and dressing.  Cover and simmer on low for 10 minutes for until meat and vegetables are tender.  Serve over rice with juices from pan and top with basil leaves.