New recipes I love

Hi,

So... you know those days when you cant think of anything to make for dinner...I mean nothing is crossing your mind? Well, I have those days often and thought I better start making note of my favorites lately. I have been trying hard this last week or so to have something edible for my sweet hubby when he gets home at night... so this is where we are:

Mdtrn pizza pitas - Betty Crocker Cook book

Italian Sausage Lasagna: Allrecipes.com

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Italian Sausage Lasagna

By: Becky Harrington

"'I received this recipe from a friend,' writes Becky Harrington of Grandin, North Dakota. 'It's the best lasagna I've had!'"

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Prep Time:
45 Min

Cook Time:
40 Min

Ready In:
1 Hr 25 Min

Servings (Help)

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Original Recipe Yield 3 servings

Ingredients

• 2 Italian sausage links, casings removed
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/4 cup tomato paste
• 3/4 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1 egg, beaten
• 3/4 cup ricotta cheese
• 1 tablespoon minced fresh parsley
• 4 lasagna noodles, cooked and drained
• 3/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
2. Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
3. Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.

Eve's Yummy French bread: Ask her for it, cause you'll love how easy it is.

Chicken Enchiladas: add what you like :)

Potato Salad

Meat loaf

Baked French Toast: Okay, so more like a dessert, but so great!

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Skiers' French Toast

By: MAMMABELLE

"A baked French toast that makes it's own syrup. You prepare it the night before then bake it in the morning. Great for a crowd at breakfast like a sleepover party or before heading up to the slopes!"

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What to Drink?
	Harvey Wallbanger
	Coffee

Servings (Help)

USMetricCalculate

Original Recipe Yield 8 servings

Ingredients

• 2 tablespoons light corn syrup
• 1/2 cup butter
• 1 cup packed brown sugar
• 1 (1 pound) loaf unsliced white bread, with crust trimmed
• 5 eggs
• 1 1/2 cups milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
2. Slice bread into 12-16 slices; place over the syrup. Layer as needed.
3. Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
4. Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
5. Cut into squares. Invert and serve.

Banana Bread: Betty Crocker cook book

Teriyaki Chicken and rice - Allrecipes.com

Cajun Chicken Pasta - Heidi, Thank you!

http://allrecipes.com/Recipe/Cajun-Chicken-Pasta/Detail.aspx

Things I did differently:

Used regular spaghetti instead of linguine (the skinnier noodles means more flavor, less noodle)

Cut up the chicken (use less chicken, makes it cheaper)

Fried the chicken in olive oil (less fat)

Used about 2/3 a pepper of each of the pepper and 2 green onions (Jake and I like that balance of veggies better)

Didn't use lemon pepper (because I didn't have any)

Didn't use salt (because I forgot it)

Didn't measure the spices exactly, just kind of put in what looked good (because I'm lazy)

Sprinkled extra cajun season while mixing in the other spices (for extra flavor)

Didn't use parmesan cheese (because I forgot to get it out)

So there ya go. Good luck recreating that one! Ha! It's still pretty good if you make the recipe as is. I've tried that before too and found it delicious.

Heidi

Anyway...There are a few new recipes that are christen approved and christen "CAN DO"

Pass any other great recipes my way, I'm always looking!