How to Cook Hamburger

Anyone looking for a guide on how to cook hamburger meat may be surprised by the number of different ways that this versatile and very tasty meat can be cooked and eaten.

From the basic, standard hamburger itself through a range of diverse and impressive meals from across the world there is plenty of choice and a wide selection of flavors and ideas that make this affordable and easy to cook meat a popular choice.

The first thing to consider is the meat itself; traditionally lean ground beef, the better quality adding flavor to the burger, hamburger meat is something that can be served in many ways. Curries, chili's and casseroles all offer themselves to its use, and yet the most popular is the standard hamburger, an item so versatile, tasty and cheap that it has become a staple dish of many a restaurant and diner.

The best way to cook hamburger is to shape it into the traditional patty, using eggs to bind it together and adding finely chopped onions into the mix. For a little extra flavor you could include chopped tomatoes or herbs such as basil, or garlic in small quantities if that is to your taste.

Using a skillet, broil the burger on a low heat and periodically skim off the fat that emerges - this is easily done and even the leanest of meat will contain some fat - turning a couple of times to make sure it is cooked all the way through.

This is the perfect burger, serve in a bun with fries or vegetables.

If you want to make a casserole you should mix the meat with the ingredients you want to include and cook slowly in an oven, allowing the flavor to work through the mix and adding a taste selection that is very hard to beat.

The versatility of the hamburger is something that is difficult to match, and that's why it remains one of our favorite dishes.

Best Burger Recipes is all about America's favorite food. Cook it fast or slow, the versatile hamburger is the ultimate palette for any chef or food-lover. For tips, tricks, techniques and recipes, check out Best Burger Recipes.

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Cracker Barrel Hash Brown Casserole - A Free Recipe Guide

One of the best selling recipes of Cracker Barrel is its Hash Brown Casserole. Because of how it captured the hearts of many, people wanted so badly to bring it inside the comforts of their home. And because the motif of the restaurant centers on family cooking, many wanted to adapt it in their own families. So even though the original recipe of the Cracker Barrel hash brown casserole is already out of anyone's reach, people are still trying to duplicate it. Here is one version of the popular Cracker Barrel recipe.

The ingredients needed to make a clone of the hash brown casserole are the following:
2 pounds of frozen hash brown;
½ cup of butter or margarine,
preferably melted;
1 can of cream of chicken soup;
1 pint of sour cream;
½ cup of chopped onion;
2 cups of grated cheddar cheese;
1 teaspoon of salt;
and ¼ teaspoon of pepper.

After preparing the ingredients, you should go preheat your oven to 350°F and spray the baking pan that you will be using with a cooking spray. After doing this, revert your attention back to the ingredients that you have prepared a while ago and mix them thoroughly in a bowl. When you are satisfied with it, spread it over the baking pan and leave it in the oven baking for around 45 minutes or until you see that the top has already turned into a golden brown color.

After baking, let it sit for a while and serve it for your family's enjoyment. And then be proud of yourself because you were able to bring the famous Cracker Barrel bash brown casserole into your own home.

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Quick Meals For Busy Soccer Families

Having a house full of children involved in extracurricular activities can put a strain on the food budget as well as the physical and emotional health of the family. Families on the go will drive through the local restaurants or heat store prepared meals, which tend to be more expensive than preparing meals from scratch. Likewise, these solutions are not as healthy since they tend to have more fat, calories and sodium. Here are a few suggestions for preparing healthy and inexpensive meals and still taxi your children to their hobbies and sports.

1) Plan a day where you have enough time to shop and complete a few preparations.

What's that saying? "An ounce of prevention is worth a pound of cure." Whether you shop once a week or once a month, plan to purchase all the ingredients for your family's favorite meals. then plan enough time that day or the next day to begin preparing these meals. Pick a day when the kids are in school, over at a friend's house or being watched by a responsible person. Being able to shop and begin preparations without being interrupted is key to making the rest of this process easier.

2) Marinate meats prior to storage.

Save yourself a step or two by taking your meat out of the original packaging and place it in a storage container or freezer bag. A quick and easy way to marinate the meats is to purchase prepared bottled marinades an pour over the top of your meats prior to placing them in the refrigerator or freezer. If you shop for more than one week, you'll need enough room in your refrigerator or freezer to store especially if you don't have time for this step after you shop. Make sure that you marinate and freeze or marinate and cook your fresh meats within 2-3 days of purchase. When you thaw the meats the are ready to prepare without the extra step of marinating.

3) Prepare hamburger dishes ahead of time.

A family favorite is frozen hamburger or turkey patties on the grill. Making your own patties saves the cost of buying brand prepared patties. You will also prepare the patties to your family's taste by adding onions, spices, green peppers, etc. Mix the ingredients into the burger, form patties, place them on a wax-lined cookie sheet and "flash freeze" (about 30 minutes in the freezer) before storing them in an airtight container. These can come out of the freezer and straight to the grill, especially if you forgot to take something out to thaw for dinner.

4) Make a batch or two of meatballs.

Prepared meatballs for spaghetti or sub rolls can be both expensive and fatty for what little amount you receive in the store packaging. Just like hamburger patties, prepare your meatballs ahead of time. You'll want to at least brown them, if not fully cook them before flash freezing them and storing them. These are also a quick and ready solution if you don't have any meat thawed. The meatballs can go directly into the pot while you are warming your sauce and boiling your noodles.

5) Double recipes and put half in the freezer for another meal.

If you don't want to take the time to make a few preparations when you come home from shopping, get in the habit of doubling your recipes that you do cook from scratch. Most meals freeze well. Make double batches of casseroles, stews, spaghetti, chili, etc. Then cool half the meal down and store in the freezer for later in the month.

6) Cut, peel and store vegetables and fruits.

On the same day as you are preparing the meats, take some time to peel, cut and store fresh fruits and vegetables. By keeping trays of fresh fruits and vegetables on hand, you'll always have healthy side dishes to accompany your main dishes.

7) Brown hamburgers and sausages for tacos, Sloppy Joe's and casseroles.

Browning hamburger meat and sausages while still fresh eliminates the need for thawing prior to preparing. Go one step further and brown several pounds at once. Then divide the meat up and season on batch of tacos, one for Sloppy Joe's, one of spaghetti, sauce, etc. If your family likes casseroles, go ahead and assemble it and freeze it for a future meal.

8) Keep basic ingredients on hand.

Whether the family staple meals are tacos, sub sandwiches, "make-your-own" pizza or BBQ chicken breast, keep all the necessary ingredients on hand. Stock the pantry with taco shells, sliced olives, canned mushrooms, store brand pizza sauce, etc. If the main dishes in the freezer or refrigerator match up with the ingredients on hand, the first one home can start preparing the meal while the others start arriving.

9) Store left over meals in microwavable containers or dishes.

Invest in microwavable containers and dishes, especially ones which are divided. At the end of a meal, separate out the main dish and side dishes into these containers for ready-made microwave dinners. Again, these are a cheaper solution than prepackaged frozen meals. Make it a fun and list the different meals on menu and let your family pick which they want to heat up and eat.

10) Remember to take your meal out of the freezer to thaw!

The hardest part for a busy family might be remembering to take the semi-prepared meals out of the freezer so that they are ready to prepare or eat. In that case, those frozen meat patties or meatballs come in handy. Or make it an "upside-down" day and have cereal, scrambled eggs or pancakes. The kids love these nights.

If these simple tips work for you, over time you might consider purchasing a vacuum sealer, especially if you don't plan to use the foods soon. They might become freezer burned. Also, a vacuum sealer can keep foods for a couple of months. Finally, having extra meals on hand saves time if suddenly someone you know needs a meal because of illness, hospitalization or a new baby.

Corrin Howe

http://www.justbecausemypickletalks.blogspot.com/

I'm a mother of a nine-year-old son diagnosed with Aspergers Syndrome, ADHD and Anxiety Disorder. Although I don't think what I do for him is beyond normal, most of the professionals we deal with suggest that I start sharing some of my ideas for helping my son.

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Chicken Biscuits Recipes - Easy & Quick To Prepare!

These chicken biscuits recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken biscuits recipes:

>> Chicken Biscuit Casserole

1 biscuits (tube or fresh)

1 can peas (8 oz.) canned

1 freezer bag jumbo

1 onion chopped

1/3 cup cold water

2 garlic cloves sliced

3 cups chicken broth

3 cups chicken cooked and cubed

3 tablespoons cornstarch

4 carrots sliced 1 thick

4 stalks celery sliced 1/2 thick

8 ounces mushrooms halved

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool. To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.

To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch my family enjoys their "chicken biscuits" cut with a chicken shaped cookie cutter) in slightly overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are cooked.

>> Chicken, Cheese And Biscuits

1 1/2 cups skim milk

1 cup carrots, canned

1 cup green beans, canned french style

1 small pkg canned biscuits dash pepper and salt

1 teaspoon chicken bouillon

1 teaspoon margarine

1/2 teaspoon dry mustard

1/4 cup onion chopped

2 tablespoons flour

4 ounces cheddar cheese

8 ounces chicken breast baked and diced

In small saucepan, sauté onions until tender. (Use dollop of margarine and water.) in 3 quart saucepan, heat margarine over medium heat until bubbly and hot. Add flour, mustard and stir quickly to combine thoroughly. Stirring constantly, gradually add milk, continue to stir and cook until smooth. Add broth mix and pepper and mix well. Reduce heat to low and cook, stirring occasionally, until mixture is thick, 5 to 10 minutes. Add cheese and cook, stirring until melted.

Add chicken and vegetables and continue cooking until chicken and venerable are heated through. Preheat oven to 400 degrees. Spray casserole dish with non stick cooking spray and pour chicken mixture into dish. Separate each biscuit into two layers of dough. Arrange on top of chicken mixture. Bake until biscuits are golden, 7 to 10 minutes.

That's it for today! If you want more chicken biscuits recipes, be sure to visit us today at:

Quick Easy Recipes Secrets Is The Favorite Cooking Newsletter On The Net. Visit Us Today!

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Cooking Vegetarian Family Meals

Every family can benefit from increasing the amount of fruit and vegetables in their diet. Even if you are not vegetarians, consider cooking a couple of "meat free" meals each week. People who follow a vegetarian diet tend to have lower cholesterol, stronger immune systems and are more likely to maintain a healthy body weight.

Here are some tips to help you make the switch:

Start with a "family favourite" recipe, such as lasagna or bolognese, and modify the recipe for a meat free version. Remember, you don´t have to make the meal solely from vegetables. Use one of the many soya-based meat equivalents.
If you find the thought of cooking a vegetarian meal from scratch a little daunting, buy a couple of supermarket ready meals first. Most stores offer a great choice of dishes and it should be easy to find one that appeals to the family´s taste.
Buy a cheap vegetarian cookbook or download recipe ideas from the internet. There is a wealth of information out there, so there are no excuses for serving limp salads!
When eating out, try to switch to a vegetarian option. Even the fast food chains offer vegeburgers and bean burritos, so making the switch is easy. Just make sure that you go easy on the side orders. French Fries might be made of potato but they are still loaded with fat!
If you find the taste of some vegetarian meals a little bland, use herbs, spices and seasoning to add taste and flavor.
Think of all the recipes that your family enjoys and eats anyway. Chances are that there are quite a few vegetarian meals in the list! Tomato soup, bean salad, coleslaw, macaroni cheese..it should be easy to put together a vegetarian menu a couple of times a week.
Go easy on the higher fat foods such as cheese. It is still possible to gain weight on a vegetarian diet if you eat the wrong foods in large portion sizes. Remember to check that any cheese you buy is vegetarian, as some cheeses are made from animal rennet.
Increase your consumption of beans and pulses in tasty stews and casseroles. Legumes are a good source of protein.
If you don´t think you can miss meat out of your recipes altogether, try giving up red meat instead. Switch to chicken or turkey mince in pasta sauces and burgers, as the fat content is considerable lower.
Most cooking styles will have a wealth of vegetarian options available, meaning you can have an extensive and varied repertoire of family meals. Italian pasta sauces, stir fry recipes, mexican food, curries.. the choice is endless.
Many vegetarian dishes can be easily cooked in your slow cooker. Vegetable stew, Winter Vegetable Casseroles, soups and curries. Save time, effort AND calories with these healthy choices.

Try making the switch and see if your family can tell the difference. The first time I made lasagna to the usual recipe, but with soya mince, no-one around the table even noticed. And if your family enjoys the meals so much that you decide to make a lifestyle change, remember that you will have to start checking the ingredients on every food item that you buy. Read the nutritional labels of every product carefully, as animal products do turn up in the strangest places!

You can even adapt your favourite crock pot recipes to be vegetarian. Lisa has with these vegetarian crock pot recipes

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How to Get Rid of Lower Belly Fat? 5 Fat Blasting Tips!

Below are 6 fat burning tips on how to GET RID of lower belly fat!

1. Whether you are losing weight, getting rid of belly fat or losing inches off your waist - this is how to get rid of lower belly fat ==> Don't make drastic changes over night.

It's too difficult to give your present habits the flick. The best way to lose belly fat is to make simple healthy switches ... and just growing into it.

Healthy habits you should consider are reducing your calorie intake by using reduced fat products, cut the salt by making use of reduced salt options, increase the fiber in your diet by always choosing wholemeal and wholegrain options, add more veggies than listed in your recipe to fill up your plate and help hit the recommended 5 serves a day, add oat bran to casseroles and meat dishes for fiber boost, and finally give deep frying a miss, opt for a roast or stir fry instead.

Make it a point to include these changes on a periodical basis, and let it grow into you. Over time, this will become second nature and your health will feel the benefits of the small changes.

2. Avoid trigger foods and dining with big eaters. Avoid having your favorite foods in the house or going out with friends you know eat a lot or make you feel guilty if you don't polish off everything they cook for you. They only make you feel more stressed and more inclined to binge.

Avoid walking past your favorite bakery or stopping at a service station when you're feeling tired or stressed - it's too easy to buy a bag of lollies to eat on your way home!

3. Read this carefully...as this is truly how to get rid of lower belly fat - CURB your cravings! To do that, you need to load up on good kinds of foods that consists of Fiber and whole-grains. Foods like veggies, fruits, fish, skinless chicken, lean meat, whole-meal bread are great ways to load up on nutrition. Remember, fiber keeps you full longer and help you get rid of stubborn belly fat!

4. Your workout program should always be evolving as long as you apply enough training stimulus (resistance) to boost muscle strength and growth. For continual results, increase the demand on the muscles by increasing the weight or the number of repetitions, performing more sets or reduce rest time between sets. By doing so, you are constantly stimulating the muscle a little differently - and burn more calories.

5. This is HOW NOT TO GET RID OF LOWER BELLY FAT ... Do not waste too much time on Sit Ups, Crunches and other Ab gimmicks. There's no point wasting hours and hundreds of reps to do them as these exercises do not get rid of lower belly fat efficiently. A combination of good nutrition, high intensity cardio training and challenging compound workouts are the most effective ways to get rid of stubborn belly fat fast!

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Thirdly ... Just enjoy the F-R-E-E Reports And Discover HOW TO GET RID OF LOWER BELLY FAT FAST without changing much in your diet or exercise plans.

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Maltese Recipes - Savory Baked Rice

Malta is an island nation comprising an archipelago of seven islands in the Mediterranean.  The national language is Maltese, a unique melding of Arabic and Sicilian/Italian, but English and Italian are spoken frequently.  Though small, Malta has a long and rich history, with evidence of habitation going back to the Neolithic era (4th millennium BC).  It boasts some of the world's most ancient standing buildings and megalithic temples.  It is one of the most Catholic nations in the world (98% of the population) and has the highest rate of church attendance in Europe.  Malta gained independence from Britain in 1964 and became a Republic 10 years later.  It joined the European Union in 2004. 

Maltese cuisine may not be as well known as other Mediterranean cuisines, but that doesn't mean it isn't just as delicious. Try this tasty rice recipe and see for yourself!

Ross-fil-forn

Savory baked rice

1/2 lb (1 cup) rice

2 eggs

1/2 cup lard or butter

1/2 lb ground beef or pork

3 tbsp tomato paste

Salt, pepper

4 tbsp grated parmesan cheese

Wash the rice thoroughly.  Brown the ground meat.  Dilute 3 tbsp of tomato paste with 2 tbsp hot water and add to meat.  Let simmer while you beat the eggs and grate the cheese.

Grease a casserole dish.  Mix rice with meat sauce, add the beaten eggs and mix in grated cheese.  Add salt and pepper to taste.  Stir until rice is mixed in well. 

Add enough water to cover completely - stir again.  Bake in a 400 degree oven, stirring occasionally, until rice is a golden-brown.

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Lamb Recipes - How to Cook With Lamb

Of all the red meats lamb tends to be the sweetest, most succulent and less strong. Typically this is because lamb is generally slaughtered between 3 and 6 months of birth. However, in some instances lamb can have an unpleasant aftertaste due to the lanolin (the oil that protects the wool) being transferred onto the meat. However, this is very easy to remove if you rub the meat all over with a lemon or a lime, allow to marinate for 20 minutes then wash thoroughly under plenty of cold running water. Dry thoroughly and cook as you would normally.

Lamb is an extremely versatile meat and can be both cooked and used wherever beef would be used. There are also a whole range of recipes (typically originating from mountainous or Muslim countries where lamb is the meat of choice) that are specifically designed to be cooked with lamb.

Below are two classic lamb recipes:

Lamb Shanks with Chickpeas

Ingredients:
6 lamb shanks
220g cooked chickpeas (garbanzo beans)
1 large onion, sliced
4 cloves
2 bay leaves
1 tsp butter
1 tsp fresh rosemary, chopped
250ml lamb or beef stock
60ml red wine
2 tbsp tomato purée
6 garlic cloves, minced
110g flour
salt, black pepper and chilli flakes, to taste

Method:
Place the flour on a bowl, season lightly and dredge the lamb shanks in this. Melt the butter in a heavy frying pan and use to brown the lamb shanks all over. Transfer the lamb to a heat-proof casserole then use the frying pan to cook the onion and garlic for about 6 minutes. Then add the red wine to deglaze the pan. Add the remaining ingredients and bring to a boil. Season to taste then add to the casserole with the lamb shanks.

Cover the pot and cook in an oven pre-heated to 210°C and cook for about 60 minutes, or until the meat is tender and beginning to fall off the bone. Serve hot with herbed mashed potatoes.

Of course, you can't have a selection of lamb recipe without including a classic Welsh dish:

Welsh Lamb Stew

Ingredients:
2kg lamb shoulder, diced
olive oil
2l lamb stock
4 bay leaves
1 sprig rosemary
2 medium potatoes, coarsely diced
2 leeks, coarsely diced

Method:
Season the meat with salt and pepper. Add a little oil to a frying pan and use this to fry the lamb until nicely coloured. Add the stock and bring to a boil (skim-off any fat that raises to the surface). Now add the bay leaves and the rosemary and simmer for 20 minutes.

Add the potatoes and cook for 5 minutes before adding the remaining vegetables and cooking for a further 15 minutes. Serve hot, sprinkled with parsley and accompanied by warm, crusty, bread.

I hope you have enjoyed these classic lamb recipes and now want to find out more about the different methods of preparing lamb.

Dyfed Lloyd Evans runs the Celtnet Recipes website where you can find hundreds of lamb-based recipes as well as the internet's largest collection of traditional Welsh recipes.

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Easy Crockpot Recipes With Meat

Meat is the basis for many delicious crockpot meals and there are many different types of meat you can cook to perfection in a slow cooker. You can cook anything from chicken and pork to the toughest cuts of beef.

These economical cuts of beef are broken down gradually by the slow cooking process and they come out incredibly tender and juicy.

You can make easy crockpot recipes using beef, pork or something else, simply by combining the meat of your choice with stock, wine, juice or even a can of broth. Some of the easiest recipes for the crockpot only require three or four ingredients and because slow cooking boosts the flavor of the dish you will not need a lot of herbs, spices and additional flavorings for a well balanced and flavorful meal.

You can roast a joint of beef or pork in a slow cooker and you can do this without adding water or another liquid. You will find that it is best to add some liquid though because this creates a flavorful gravy for the dish. If you are using something fatty and marbled, you will not need to add much liquid because the fat will melt out of the meat. You do need liquid in the crockpot if you are cooking vegetables in there though, to soften them and cook them properly.

Tips for Cooking Meat in a Crockpot

If you want to slow cook something with a lot of fat, it is best to remove as much of it as possible because fat does not cook well in this way. Another option would be to brown the beef or pork beforehand in a skillet and then drain the fat off before adding it to the crockpot. If you are cooking dense vegetables like potatoes and carrots, place the meat on top of them in the slow cooker because the vegetables will take longer to cook and therefore benefit from more heat.

It is not compulsory to brown the meat before adding it to the crockpot and there are many easy crockpot recipes which will just tell you to add the ingredients to the crockpot, stir and leave it to cook.

However, if you do sear the pork or beef before adding it, you will find that the flavor is deeper and better, so it might be worth doing this.

Cooking Meat from Frozen

It is possible to cook meat from frozen when making easy crockpot recipes. If you want to do this you will need to ensure sufficient cooking time for everything to thaw, cook properly and tenderize.

The temperature of the frozen pork or beef will bring down the temperature inside the crockpot but allowing enough time for the meal to cook means this does not have to be a problem.

If you are making easy crockpot recipes using meat which is frozen, it is a good idea to use a cooking thermometer to ensure the meat is not only cooked but safe to eat. It needs to be above 165 degrees F in order to be tender and cooked perfectly.

If you are new to cooking meat in a crockpot, it is a good idea to have a look at some of the best crockpot recipes for more information and to give you some ideas of what to make.

Whichever meat you like best, there are plenty of delicious and easy crockpot recipes you can prepare. You can make stews, soups, casseroles and even a roast dinner in a slow cooker. For tender, juicy meat, a crockpot is nearly always the best cooking method.

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Slow Cooker Tips - What You Need To Know (Plus a Sweet and Sour Pork Recipe)

Slow cookers or crockpots are one of the easiest ways to prepare a meal for a busy mom that has to be all over the place every day.

There are several advantages to slow cookers:

You can prepare the food on the previous day, keep it in containers in the fridge and quickly get it going in the slow cooker in the morning.
The food remains fresh in the slow cooker for several hours which means that the food can keep for a while until the family is ready to eat. This makes it very easy to fit meal times into everyone's busy schedule.
Slow cookers put out very little heat into a room, making them a wonderful way to prepare hot meals in the summertime.
As you are using the longer cooking times at a lower heat, you can buy the cheaper cuts of meat and the long cooking process will ensure that the meat turns out very tasty and tender.

The following guidelines apply to MOST slow cookers:

It is essential that you always defrost meat and cut it into small pieces. Whole roasts or chickens will cook so slowly that the interior of the meat may remain cool long enough to encourage bacterial growth.
Most slow cookers should be 1/2 to 2/3 full for all recipes.
The temperatures of most slow cookers vary from 170 degrees to 300 degrees.
Unless it is specifically stated in a recipe, do not remove the lid while cooking. Removing the lid allows heat to escape, and usually increases required cooking time by at least 20 minutes for each time you remove the lid. So resist the temptation!
It is very important not to reheat food in a slow cooker. The food will reheat too slowly in the slow cooker and that increases the danger of bacterial growth which can result in food poisoning. It is safe to reheat food to the proper temperature in the microwave or on the stovetop, then put it in the slow cooker on warm or low for serving.
To make the cleaning easier, slow cookers can be sprayed with cooking oil.
As slow cookers retain the moisture more than in conventional cooking methods, you may need to decrease the liquids in a recipe. Be sure the slow cooker is 1/2 to 2/3 full, or the capacity recommended in your instruction book.
It may be necessary to decrease seasonings, including salt, as they often become more pronounced with the longer, slower cooking.
Normally with a slow cooker, milk, cream, sour cream, and other dairy products should be added during the last hour of the cooking time.

To start you off, here is a tasty recipe:

Sweet and Sour Pork Chops

Ingredients:

4 lean pork chops, trimmed of excess fat
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp oil
2 onions, finely chopped
6 tbsp vegetable stock
4 tbsp soy sauce
4 tbsp tomato paste
4 tbsp soft brown sugar
4 tbsp dry sherry
Plain rice to serve

Method:

Season the flour with salt and pepper; dust the chops with the flour, shaking off any excess.
Heat the oil in a frying pan (skillet) and brown the chops quickly on all sides.
Transfer to the slow-cooker.
Add the onions to the pan and cook for about 5 minutes, stirring occasionally, until beginning to turn golden brown.
Stir in the remaining ingredients and bring just to the boil.
Pour over the chops in the slow-cooker.
Cover and cook for 5-8 hours on LOW.

Marge has more recipes for you at Recipes For Slow Cookers and lots of other tasty recipes for conventional cooking methods at Best Recipes Cookbooks. You can also visit her site All Our Recipes & More for even more recipes.

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Healthier Turkey Tetrazzini - A Scrumptious Way to Use the Last of the Bird

Turkey Tetrazzini, a marvelous combination of meat, mushrooms, spaghetti, cream sauce, and Parmesan cheese, is a classic dish. It was popular for decades and then fell out of favor, perhaps due to the chicken fat and heavy cream. (The original "Joy of Cooking" book has the classic recipe.)

Today, many of us are eating healthier and "The Healthy Cook" book has an updated version of Turkey Tetrazzini. The sauce is made with garlic, buttermilk, and cornstarch. Hmmm. Is there a happy medium between the classic version and the cornstarch version? Yes, and this is it. Healthier Turkey Tetrazzini uses Smart Taste (name trademarked) spaghetti, a new pasta product enhanced with six grams of fiber and calcium equal to eight ounces of milk.

The sauce is made with skim milk. Chicken bullion is added to the sauce to bring out the flavor of the meat. Frozen asparagus has been added for additional vitamins and fiber. You may substitute a box of frozen tiny peas for the asparagus. Kids love this casserole because they love spaghetti. Serve the casserole with Italian bread sticks and a green salad or mixed fresh fruit -- sliced oranges, grapefruit, red grapes, honeydew melon balls.

If the casserole has been refrigerated for several hours, take it out of the refrigerator, uncover it, and set it on the counter for 20 minutes before baking. Healthier Turkey Tetrazzini also makes a great lunch.

INGREDIENTS

3 tablespoons margarine

1 tablespoon butter (for flavor)

4 tablespoons granular flour (also called gravy flour)

2 cups skim milk

3 packets of sodium-free chicken bullion

1/8 teaspoon freshly-ground pepper

1 tablespoon extra light olive oil

8-ounce box fresh mushrooms, cleaned and quartered

10-ounce box of cut asparagus, defrosted

3 cups cooked Smart Taste spaghetti (break spaghetti in half before cooking)

3 cups cooked turkey (or chicken), cut into 1-inch cubes

2-ounce jar diced pimientos, drained

1 1/2 cups freshly grated Parmesan cheese

METHOD

Melt margarine and butter in medium saucepan over low heat. Whisk in flour, then milk, stirring constantly until sauce starts to thicken. Add chicken bullion and pepper. Set aside.

Pour 1 tablespoon olive oil into a cast iron or nonstick skillet. Cook mushrooms until they start to brown. In a large bowl combine sauce, turkey, mushrooms, asparagus, spaghetti, and pimientos.

Coat a 9" x 13" glass dish with baking spray. Spread casserole mixture in pan and sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven for a half hour, or until the sauce bubbles at the edges and the cheese starts to brown. Makes 12 generous servings.

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com

A five-star review of the book is posted on Amazon. You will find more reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy author.

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Family Meals For Under $5 - Cheesy Potato and Ham Casserole

"Weekly grocery circulars often read "feed a family of 4 for under $10!". I'm sure most of you have laughed at this as I did. As a result, I began to wonder what does dinner really cost for my family of 8? So I set a challenge for myself and I figured if I kept it under $5, I was doing good..."

I came up with this recipe one night when I was desperately trying to figure out what to make for dinner out of what I had in my house - ever been there? So instead of running to the store, I adapted a recipe I had for scalloped potatoes and ham with what I had and what my family likes. Here is the result.

Cheesy Potato and Ham Casserole

2c diced turkey ham - 1.42 lb for Festive brand @ Wal-Mart = .94
1 10.5 oz can cream of mushroom soup = .50
8 potatoes, scrubbed and diced - .07 ea = .56
2 green onions, sliced - 39c pkg - .03ea = .06
½ c powdered cheese sauce from Provident Pantry = .88
Mixed w/ 1c warm water to make 1 c sauce

Mix soup and sauce in a 13 x 9 dish. Add potatoes, ham and onions. Stir to mix well. Cover with foil and bake in a 350 oven for 1 hr.

Serve with tossed green salad and steamed carrots

Tossed Green Salad

½ head Romaine lettuce = .75
1 carrot grated = .09
1 sm tomato on the vine @ .96 lb = .25

Steamed Carrots

10 carrots scrubbed and sliced = .90
Steam until tender

Total = $4.93

Alternative Options

I realize many who read this may not have powdered cheese sauce or know what it is. Think of it as the cheese sauce that comes in a box of cheap macaroni and cheese. I buy it in a #10 can to have in my food storage since my family LOVES cheese. More about food storage in later posts.

I've included a couple of alternatives to this, along with their prices and subsequent totals.

1 10.5 can cheddar cheese soup = $1.39
If you choose this option omit the steamed carrots to keep your total under $5
Option 2 Total = $4.54

2. 2 c grated cheddar cheese - $3.78 2lb loaf on sale - .34c = .68
¼ c milk = .03
Option 3 Total = $4.76

Enjoy your meal...

Are you feeling the stress of finances? Well why not find some relief, visit this frugal living skills blog for easy ways to save money with all kinds of budgeting tips. Plus, discover Family Meals Under $5 and how they can feed a family of 8 for under five bucks.

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Frugal Food - How to Cook and Enjoy Delicious Meals Without Spending a Fortune

We're all worrying about money in the current economic climate, and anything that saves some of it would be good. And we all like eating, don't we? (Size zeros need not answer that.) So, can we eat well and spend less money?

Yes, if we learn how to eat frugally.

If that sounds a bit worthy, don't worry - it doesn't mean lentils and grinding your own grain. It means using every bit of food you buy, without wasting a thing. For example, instead of using fillet steak you could try braising steak but cook it more slowly - it will be deliciously tender, and a lot cheaper.

If the notion of 'leftovers' strikes terror into your heart - and there is something dispiriting about the word - think of them as tomorrow's ingredients cooked today. A few extra potatoes and vegetables today and a lovely crunchy bubble-and-squeak tomorrow. Almost any bits and pieces can be made into soup, just simmer with some stock (from a cube is fine) and whizz or not as you like. A hot meal for pennies.

Here are some suggestions for eating frugally but very well:

Cook local food in season - fewer food miles mean better taste, and food that is in season is at its best.

Use your oven wisely - try to use all the shelves. Put some jacket potatoes in the bottom of the oven while you are baking (cakes or casseroles), for instance. Alternatively, use a slow cooker if you have one.

Don't have meat or fish every day - try beans or pulses instead. The dried ones that need overnight soaking and then boiling have the best flavour, and they are cheaper than canned varieties.

Swap ingredients - substitute cheaper ingredients for pricey ones in your favourite recipes. Don't buy ingredients that you're not going to use in any other recipe, see what's in your cupboards already! If you haven't any breadcrumbs, use crushed crackers or oatmeal instead. Or use stock instead of wine in cooking.

Make double and freeze half - then you'll have a home-made ready meal.

Choose cheaper cuts of meat - and cook them gently for longer. Shin of beef has more flavour than steak in a stew or pie, but does need several hours cooking.

Add less expensive extras - to get more portions per dish. For example, put more vegetables in stews, pies and soups. Serve dumplings with stews and Yorkshire puddings with roasts, and cook plenty of cheap seasonal vegetables as accompaniments.

Use a steamer - one of the stainless steel basket type is ideal. Simply put it over a pan of boiling water - you could be boiling potatoes in the pan and steaming some broccoli over the top.

Go for strong cheeses - such as mature farmhouse Cheddar, Stilton or Parmesan. They are more expensive than milder cheeses but their strong taste means that you need only a small amount to flavour the recipe, so they last longer.

Try a whole chicken - instead of breast/leg portions. Roast it for the first meal, then strip off the remaining meat for a casserole, and finally boil the carcass for soup (you will be able to find more meat on the bones too, after it has been boiled for a couple of hours) - three dishes instead of one.

We can eat well, feel full and still save money. What's not to like?

© Eleanor Knowles 2008

For more information about eating sensibly without spending a fortune, check out http://EatLeanNotMean.com

The book is crammed with lots of information, tips, tricks, smart facts and recipes to liven up your routine. Frugal feeding has never been so much fun, or so healthy!

Just a final thought, did you know that in the UK we throw away almost a third of the food we buy? That's food we should have eaten, but often it never gets out of the packet. Can you afford to waste that much money? No, didn't think so - don't put your cash in the bin, use yesterday's ingredients...

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Maltese Recipes

Malta is a Mediterranean island that lies between Italy and North Africa. The country is home to a Mediterranean cuisine which is influenced by the cuisine of Italy as well as that of other countries.

Some of the most popular Maltese recipes include:

* Minestra - A vegetable soup that is usually eaten during the Winter months, and is frequently eaten with crusty Maltese bread ("hobza").

* Soppa ta' l-armla - A thinner version of minestra, but with the addition of small balls of sheep-milk cheese ("gbejniet") and raw eggs. The name of the dish means "widows's soup", and derives from that fact that it was traditionally donated to poor widows living in Maltese communities.

* Kusksu - Another Maltese soup. Kusku is made from chicken stock, and contains pasta beads, broad beans, onions and tomatoes.

* Brodu - A beef or chicken broth, also containing some vegetables, usually served with pasta.

* Qargha Baghli - Marrows stuffed with ground beef and parsley. They can be baked or put into soup.

* Aljotta - This is a Maltese fish and tomato soup, flavored with garlic and herbs, which is frequently served with rice.

* Bragjoli - A mixture of breadcrumbs, bacon, eggs and cheese, wrapped in a thin slice of beef.

* Fenkata - Rabbit casserole.

* Laham taz-ziemel - Stallion (horse) meat with white wine sauce.

* Kapunata - Similar to ratatouille, and eaten hot or cold, kapunata can even be used as a pizza topping.

* Bigilla - A bean dip made from mashed broad beans. It is seasoned, and may be flavored with chilli.

* Ravjul - Similar to ravioli. The pasta may be filled with ricotta and parsley or spinach, or with ground meat. It is usually served with a tomato sauce and topped with cheese.

* Mqarrun il-Forn - Bolognese sauce and egg served over macaroni, and topped with a layer of grated cheese or bescamella (white sauce). Bacon and/or peas may be added in some versions of the recipe.

* Timpana - Baked macaroni ("mqarrun il-forn"), with added ground beef and hard-boiled eggs, encased in a pastry crust.

* Ross il-Forn - A baked rice dish, similar to Mqarrun il-Forn, but with curry added.

* Lampuka - White fish, pan-fried, oven-baked with tomato and white wine, or made into pies.

* Zalzett tal-Malti - Maltese pork sausages. There are several varieties, some of which are eaten fresh, others of which are dried.

Malta is also home to a variety of interesting desserts, including several interesting pastries such as imqaret (a date-filled pastry), and pastizzi (pastry with ricotta), a variety of biscuits including figolla (almond biscuits, often made into interesting shapes), and Pudina ta' l-Hobz, which is a type of bread pudding.

Discover more about Maltese recipes at http://www.recipesmaniac.com/cook_maltese.php - visit this site for more information, photographs and cook books.

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Your Best Dungeness Crab Recipe

A Dungeness crab recipe appropriate to your next meal won't be hard to find. Recipes are extensively available and this delicacy is always a welcomed addition to the dining experience, whether it be a special occasion or just a weekly family dinner. Crab is an excellent choice because of its moderate price and ease of preparation; it is also very nutritious. It's available in convenient sections or clusters (half a crab), or as single legs, cocktail claws and crab meat. It is also sold pre-cooked and whole.

The meat is traditionally served with crab cocktails or over greens in a Crab Louis salad. Extremely versatile, Alaska Dungeness Crab meat can be combined with a myriad of seasonings in seafood stews or soups, or with dips as an appetizer or main dish.

From the shell, it can combine brilliantly with other foods in seafood stews or soups, sautes, salads and variations. A Dungeness crab recipe can be found in just about every variety: bisques, creamed dishes, pastas, salads, and casseroles. Don't forget the always popular crab cakes!

To get specific, an easy dungeness crab recipe is a simple crab cluster boil, which you can pair with a medley of dips, including garlic aioli and chipotle salsas. In a giant pot, combine 24 whole precooked clusters (thawed, cleaned and halved) and 1/4 cup of each: sea salt, coriander seeds, cayenne pepper, and crushed red pepper flakes. Add 2 tablespoons of peppercorns and enough water to cover crabs. Bring to a boil and cook for roughly 5 minutes or until heated through.

Or a Dungeness crab recipe could also include a marinade, like smashed scallions with fresh dinger and rice wine. Marinade your crab meat for 20 minutes. Then cook more scallions and shredded ginger and stir-fry about 10 seconds, until fragrant. Add the crab and stir-fry over high heat, tossing them. Add the rice wine and salt, cover and cook the crabs for 8 to 10 minutes, or until the meat is no longer translucent.

No matter which recipe you choose, crab corn pudding or crab enchiladas, crab stuffed chicken breast or crab and yogurt soup, it is sure to be a guest or family favorite.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.

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Lasagna Noodle Casserole

Do you know the difference between a casserole, a pie and a pudding? If you just accept the dictionary definitions, trust me it is very misleading. I found this quite surprising since nowadays you can find almost anything by asking your favorite search engine. Technically, I could have used "pie" or "pudding" in the name for this recipe, but I decided on "casserole" because of mom.

My mom loved tofu, but she disliked Lasagna. That is maybe quite the opposite from many people, but it is true. This recipe contains tofu, which sounds like a warning, but hardly anyone ever suspects that. So, whenever I made this for a dinner where mom was a guest, I always called it "Italian Tofu Casserole." For all of the rest of you, I am making it more familiar and in the process leaving out the one word that might stop anyone from finding it. By the way, this is a great dish for company.

Back for a minute to my first point here, if you have any interest at all in understanding the history of casseroles, puddings and pies, please check out Wikipedia online to experience the major overlap. It offers more information that I need to cover here and it is very interesting. If you pursue that tip, or maybe instead of that suggestion, do not forget to also check out "comfort food," as it is sort of where it all ends up when labeling yummy favorites.

Lasagna, the dish, is named after Lasagna, the noodle, which was actually totally flat until it got curly in America to trap in the sauce. The noodles were named after the container itself or "chamber pot" as derived from the Greek word "lasanum." Most of the popular Lasagna recipes evolve from different meats, cheeses and sauces sharing space with these flat noodles, with or without curly edges. I say "most" because in this recipe and others you can substitute ingredients, and that even includes the noodles. I will include some suggestions for changes, but just so you know, none of them leave out the tofu. You could easily call this Sneaky Lasagna, because nobody ever notices the tofu, and I have never met a person who did not like it.

Here is what you need:

One package Lasagna noodles
One package firm Tofu
1 ½ lbs ground sirloin (Vegetarians keep reading please)
¼ lb Myzithra cheese grated
¾ lb Feta cheese crumbled
32 oz plus of crushed tomatoes
4 large garlic cloves chopped finely
Basil
Oregano
Olive oil

You might also need a few explanations and suggestions:

You can substitute the noodles with eggplant if so desired. Cut it lengthwise about ¼ inch thick and let it dry out a bit by placing in a colander for 30 minutes. You may replace the beef if you do not want meat, and you can also use ground turkey. Using chopped eggplant or zucchini can be used instead of any meat. Myzithra cheese used to be hard to find, but now it is available at larger health food stores. It is a Greek cheese that can be used in a lot of recipes, so it is worth locating. You will need about 2 quarts of the tomato mixture. This can be varied depending on your choice. I have used fresh tomatoes, canned crushed and even tomato puree. After adding some water you need to end up with 2 quarts, and I like mine fairly strong. I try to use fresh basil and oregano. That means you need to chop up fine, and you need about ¼ cup each, more according to your tastes. If you use dry versions, cut amounts by one third.

Now, putting it all together, and yes, it is worth it. Cook garlic and onion in olive oil until tender. Brown your ground sirloin and drain. Using a blender, make 2 quarts of liquid sauce with whatever form of tomatoes and water, usually works best doing two times because of amount. Combine all of the above with basil and oregano and heat up to a mild boil, and then simmer for at least one hour to enhance flavor. Do not overheat as that tends to shrink the amount.

Cover the bottom of a 9" by 13" pan with a light layer of sauce, followed with one layer of uncooked noodles. Slice the tofu and layer that on top of noodles, and cover with another helping of sauce. Next, do another layer of noodles and top with all the Feta cheese and the remainder of the sauce. Sprinkle all the Myzithra cheese on top. Cover and bake at 350 for an hour. Let it sit for about 20 minutes to cool and set up a bit.

This keeps well in the fridge for a few days which makes for great lunches. Also, I often make double sauce so it is ready in the freezer to use next time. Feel free to get creative with your sauce by spicing it up anyway you want. Just do me a favor, do not substitute the tofu or cheeses. That is what makes it so different, and it is a favorite around our house.

Enjoy!

Toddy enjoys living in New Mexico, her family, writing and being an entrepreneur.

She and her husband have owned several businesses and now offer discount window treatments nationwide online at http://www.foryourwindows.com.

Visit her blog at http://foryourwindows.wordpress.com

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More Healthy Eating Tips

With everyone in the family on the run, it's a wonder we get the nutrition we need. But don't worry, meals made with healthy recipes may be closer than you think. Sure, McDonald's is fast and easy, but is it really? Not more than an hour or two after arriving home the kids may be hungry again, so what did you save? Healthy recipes make hearty and nutritious meals that stick-to-the-ribs.

Trade offs come with the so called fast and easy meals, that is, they typically contain unhealthy ingredients. Maybe you've forgotten just how good home cooking tastes. It typically has more flavor, better texture, looks delicious, and of course smells great!

I'll go over some tips to help you make those healthy recipes and provide you and your family the nutrition and well-being they need to succeed.

Stock your pantry shelves

Be sure to stock your pantry and fridge with healthy ingredients, that way you have what you need when it's time to prepare the meal. No excuses now!

* Whole-wheat flour to be used for half of the called-for all-purpose flour when you bake
* Canadian bacon instead of regular bacon
* Applesauce to be used for half of the called-for butter, shortening, or oil
* Cooking spray to coat pans instead butter or oil
* Fat-free soups
* Whole-wheat pasta
* Fat-free or low-fat cheese
* Fat-free or low-fat sour cream or yogurt
* Extra-lean cuts of ground beef or chicken
* Herb-only seasonings like garlic powder instead of garlic salt
* Whole-wheat bread
* Reduced-fat or fat-free milk

Other tips to make those recipes healthy

* Use more vegetables and less meat in those casseroles and stews
* Use whole-grain pasta, bread, and flour
* Try a different side dish like bulgur or kasha
* Use non-stick skillets
* Bake instead of fry
* Use fresh-frozen fruit without added sugar
* Try cutting the sugar by 1/3 or 1/2 in recipes
* Try different toppings like salsa on salads or baked potatoes

You may delightfully surprise yourself and your family with some of these recommendations. Start small and work your way into healthy recipes. Not only will your meals taste great and be satisfying, they will also have the added benefit of being lower in fat, salt, sugar, and calories than the regular diet fare, as well as higher in fiber.

Connie Myres is the owner of the Health and Home Topics Website at http://www.HealthAndHomeTopics.com and is dedicated to providing you and your family with essential information for your health and home. A variety of topics will be covered and added frequently to provide resources for your well-being.

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Available Le Creuset Stoneware Casserole Dishes

Le Creuset are a world wide brand of cookware that is particularly well known for its cast iron enamel cookware. However in 2001 they brought out a new range of ceramic cookware called the Le Creuset Stoneware Range. Made from special a type of clay they are baked at high temperature to give a quality durable finish. Able to withstand scratches and the hardest baked on food. Very hygienic because it does not take on the taste or smell of the food that is cooked within it. This quality is particularly sought after from casserole dishes, of which you have a choice of three stoneware casserole dishes.

Petite Round

These small circular casserole dishes you can use to cook separate mini casseroles for your family or guests. Why not try your hand at making individually cooked casseroles, gratins, crumbles, chocolate mousse or sponge cakes. They can also be used for dips or salsas and because you can put them in the microwave they are perfect for heating up snacks and keeping food fresh. You will be proud to have such a stylish dish on your dinner table. Although they are not suitable for the hob as they cannot take direct heat they can be used in a traditional oven or grill. The 0.25 litre capacity is great for freezing those left over casseroles, already to be reheated after a long day at work and as with all Le Creuset cookware they are dishwasher safe.

This Petite Oval Casserole

This is similar to the round casserole dish but is the perfect size for individual pie dishes such as beef crust or fish pie. With a slight larger capacity of 0.3litres they can add some colourful style to anyone's kitchen.

Deep Heart Casserole with Lid

This unique sturdy and fun casserole dish is in the shape of a heart and is perfect for that special occasion especially when entertaining a loved one and would be ideal for a valentines day meal, birthday or anniversary.

Whichever Le Creuset Stoneware casserole dish you choose be sure you look after it and it will give you years of cooking enjoyment.

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Popular Meat Fondue Sauce Recipes

The most important thing to remember about meat fondue is the dipping sauce. Of course the choice of lean cuts of meat is also important but the fondue sauce recipes really can make or break your meat fondue party. In this article, we will discuss the most popular meat fondue sauce recipes.

Before we get to the recipes, let us first discuss the need for a variety of sauces. You'll need at least three choices of dipping sauces to serve your guests. Five choices would be even better but any more than that would be overkill. What you really should have for a fancy fondue party is a real set of fondue plates that have individual spots for the sauces. That would be even better. Fondue is an intimate meal but sharing your sauces with double dippers just isn't fun. Putting out a bunch of small ramekins is also perfectly acceptable for those of us without a unlimited budget for special plates.

Now here are three great meat fondue sauce recipes to try at your next fondue party. They will really enhance the flavors of the meat no matter which meat your choose. Be sure to try each with chicken breast, filet mignon, pork cutlets or lamb cubes.

Garlic Lemon Sauce

1 1/2 cup Mayonnaise
1 1/2 tablespoons Lemon Juice
1 tablespoon Minced Garlic
1/2 teaspoon Tabasco

Combine ingredients in a bowl

Mix well

Refrigerate until serving

Soy Wasabi Sauce

2 oz Soy Sauce
2 tbs Wasabi

Mix until smooth

Dijon Mustard Sauce

1/2 cup Mayonnaise
1/2 cup Dijon Mustard
Black Pepper (to taste)

Combine ingredients in a bowl

Mix well

Refrigerate until serving.

Anthony Tripp has added dozens of fondue recipes to his website, including cheese fondue, hot oil fondue and broth fondue. But some of the most popular are the Meat Fondue Recipes. For more information about fondue, please visit GoFondue.com

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Cooking Basics - Tips For Making Delicious Casseroles

Casserole recipes offer something for everyone. Casseroles feed large groups, they are budget friendly and easy to prepare. You can easily use leftover meat or other ingredients in your casserole, which also saves time and money and you can also serve your casserole in the same dish you cooked it in, saving clean up. What more could you ask from one versatile dish?

Here are some tips for creating the perfect casserole dishes.

Casserole Dish Size

The most versatile casserole dish is the 13x9 rectangular dish. This holds about 15 cups of delicious casserole.

Casserole dishes also come in 8x8 inches, which holds about 8 cups and is good for a couple or a smaller family. It also comes in handy for baking recipes like cornbread or smaller cakes.

Here are some other sizes of casserole dish and their volume:

11x7 inches - holds 10 cups
9x9 inch - holds 10 cups
1 quart - holds 4 cups
2 quart - holds 8 cups
3 quart - holds 12 cups

Freezing Your Casseroles

One budget friendly recipe idea is to make a large casserole and freeze the left overs. Here are some helpful hints for freezing your casserole dishes:

* Put your casserole in a container that can go into the oven or the freezer to save clean up and mess.

* Allow your casserole to cool fully before putting in the freezer. Be aware of a general rule though for food safety. Put your cooked food into the freezer or refrigerator at within two hours of taking it out of the oven so bacteria doesn't start brewing.

* Cover casserole tightly before putting into the freezer.

* If you're putting toppings on your casserole, like cheese or chips, leave these off the portion you will freeze and add them when you remove from the freezer to cook.

* Use your frozen casserole within 2-4 weeks for maximum freshness and taste.

* Defrost in the refrigerator not the counter top for food safety.

Cooking Basics

* Casseroles are easy to make ahead and just pop into the oven when you get home from work. Just allow about 15 minutes extra cooking time so all ingredients have time to warm up from the frig.

* Most casseroles can be baked at 350 degrees for about one hour, depending on whether or not your meat was cooked prior to adding it to your recipe.

* If you want a healthy casserole, watch the toppings! Mozzarella cheese made with skim milk makes a good topping and melts easily. If you use chips, make them whole grain. If you like crunchy toppings add pine nuts or other chopped nuts.

* I always cover my casserole recipes with tin foil to keep them from drying out. If I add cheese, take the foil off about the last 10 minutes of baking and allow the cheese to melt then.

* To make my casseroles healthier, I always add chopped veggies to much every recipe. Even the veggie-haters among my grandkids don't seem to mind them so much if they are buried in a tasty casserole.

While you're baking your casserole, make a fresh salad and slice up some whole grain bread and there you have it - a tasty, budget friendly dinner that the whole family will love.

Looking for healthy recipes? Try http://path2healthyliving.com/RecipesGoupingPage.html

© Copyright 2007 by Path2HealthyLiving

Would you like to be healthier but aren't sure how? Award winning author Joan Jones presents articles, tips and how-to's on weightloss, natural health and wellness, healthy recipes and more.

Take the Path to Healthy Living today http://Path2HealthyLiving.com

Prepare to be inspired to live a healthier life.

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Dry Rubs - Not Just for Meat Anymore

When we hear the culinary term "dry rub", our minds tend to immediately imagine using it on a great steak or on ribs. But dry rubs offer so much more than just lending flavor and moistness to meats. Dry rubs are versatile enough to be used just about anywhere you want a kick of spice and flavor.

Here are a few of our favorite suggestions:

Next time you are making a sandwich, take a bit of your favorite dry rub and mix it with the mustard or mayonnaise. The boost in flavor will take your sandwich from ordinary to extraordinary!

When making a salad dressing, add a bit of dry rub to the mix to kick up the flavor.

Adding a little dry rub to your rice will give you aromatic seasoned rice, perfect with chicken! Dry rubs also work great when used to season casseroles.

Here's a tip for your next party...add some dry rub to your sour cream or yogurt, and voila, you have a great and extra easy dip. This also tastes great when used on baked potatoes!

Speaking of potatoes, sprinkle a spicy dry rub on your fries when they come fresh out of the fryer, and you'll have created your very own seasoned french fries.

Use dry rubs in your sauces to accentuate and accompany the dry rub used on the entree.

Sprinkle a dry rub on your popcorn instead of salt and you won't be disappointed.

Use your favorite chili mix instead of the jar stuff from the grocery store. Chili mixes tend to have a better variety of peppers and more flavor than your standard off the shelf chili powder. Use the mix anywhere you would normally use chili powder.

As you can see, dry rubs really do provide you with a lot of options. As we say at Caroline's Rub, you are only limited by your culinary imagination.

Joe Johnson is a proud Texan and founding partner and chief pit-master with Caroline's Rub [http://www.carolinesrub.com], where he is in charge of product promotion and development for their line of gourmet dry rubs, smoked salt, and Texas chili seasoning.

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The Diversity Of Hamburger

For more years than anyone of us can remember the hamburger has been a staple part of American - and worldwide - cuisine. Indeed, we know that the Salisbury steak - a derivation on the hamburger theme - has been with us since at least 1897, giving an idea of how long the original concept has been in existence. That there are so many recipes using hamburger meat or hamburgers themselves is testament to the versatility of this much favored ingredient, and the list of ways of cooking hamburger is growing all the time.

From the classic hamburger - the minced beef patties cooked with or without onions, served in a soft bun or with mash and gravy - to more spicy versions of the standard burger there is much in the way of variety. Popular options are spicy hamburgers using peppers, adding tomato or garlic for taste, the universally popular cheeseburger and more, but it is perhaps the diversity in recipes using hamburger meat that is most interesting.

From casseroles to curries via chilies and hash there is so much you can do with hamburger. It makes a perfect accompaniment to many rice dishes and is perfect for pasta - an ingredient often used to add texture - and when mixed with herbs such as basil can take on a completely different taste.

Many prefer to cook hamburger with onions and tomatoes - an Italian style of dish that can be very tasty indeed - but others find they like their hamburgers as just that, a burger, preferably cooked on an outdoor grill and absolutely delicious with tomato sauce, gravy or a touch of English mustard.

You will find many recipes using hamburger that are simple, affordable and very filling indeed, and with reduced fat from quality ground beef can also be very healthy indeed. That's the beauty of the good old hamburger - it has so many uses!

Best Burger Recipes is all about America's favorite food. Cook it fast or slow, the versatile hamburger is the ultimate palette for any chef or food-lover. For tips, tricks, techniques and recipes, check out Best Burger Recipes.

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Crustless Crab Quiche

The Dungeness Crab gets its common name from the town of Dungeness, Washington, now called Old Town Dungeness, where the first commercial harvesting of the crab was done. The Dungeness Crab is widely considered one of the most favorful crabs on the market. Often eaten from the shell, it is also popular in pasta dishes, crab cocktails, and quiche.

This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course.
Ingredients:

1-lb Dungeness Crab Meat, thawed if frozen, save some larger leg or claw pieces for presentation

4 large eggs

2 cups heavy cream

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh cilantro

1/2 teaspoon Tom Douglas Crab Cake Mix or Seafood Rub seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

2 oz coarsely grated Monterey Jack cheese (1/2 cup)

2 oz coarsely grated Swiss cheese (1/2 cup)

1 Pre-baked Pie Crust

Prep Time: (15 Minutes)

Preheat oven to 375 degrees.

Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg.

Stir in cheeses and crabmeat.

Pour into pre-baked crust and place in oven.

Cooking Time: (40-50 Minutes)

Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes.

Cool in pie plate on rack for 15 minutes.

Plating:

Cut Quiche into pie shaped portions

Serve with a reserved large piece of crab meat on top and a full strand of chives.

Enjoy!

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Pizza Casserole With Three Cheeses, a Dish Family, Friends, and Surprise Guests Will Love

Holidays are a time to visit with family, friends, and unexpected guests. These visits are fun for everyone, a time to catch up on news and make plans for the future. While making plans is easy, making dinner can be hard. Can you make a meal that young kids, teens, parents, and grandparents will enjoy? Yes, and it is Pizza Casserole, a blend of healthy pasta, lean ground beef, pizza sauce, and three kinds of cheese.

Cook the pasta the day before to save preparation time. Drain the pasta in a colander, put it in a zipper plastic bag, and coat elbows with a little olive oil to prevent clumping. This recipe calls for Ronzoni Smart Taste pasta (name trade marked), a new product with added fiber and calcium. It also calls or a specific brand of pizza sauce, but you may substitute another brand if you wish.

Cream cheese is the surprise ingredient and it adds richness to the dish. If the casserole has been refrigerated for a long time take it out of the refrigerator a half hour before baking and uncover it. Oven temperatures vary and you may have to bake the casserole a bit longer than stated. Remove the casserole from the oven when the sauce bubbles and the cheese starts to brown. Here is the recipe for Pizza Casserole with Three Cheeses, a holiday dish that may become a family favorite all year long.

INGREDIENTS

Half a 14.5-ounce box of Ronzoni Smart Taste elbow pasta

1 large onion, finely chopped

1 tablespoon extra light olive oil

1 teaspoon butter

1 1/4 pounds 93% lean ground beef (or 96% lean)

2 15-ounce cans De Fratelli all natural pizza sauce

1 1/2 cups 2% cottage cheese

8 ounce carton low-fat cream cheese, room temperature

2 cups reduced fat mozzarella cheese, shredded

1/2 teaspoon oregano leaves

METHOD

Cook pasta in boiling water, drain, and transfer to a large bowl. Put olive oil and butter in skillet. As soon as the butter has melted add chopped onions to the skillet and cook until soft. Add onions to pasta. Brown beef in skillet, breaking it into small pieces as it cooks. Combine cooked beef with onions, pasta, and pizza sauce.

In a small bowl combine cottage cheese and cream cheese. (Make sure there are no lumps of cream cheese.) Coat a 9 1/2" x 13 1/2" glass baking dish with cooking spray. Layer half of the meat mixture in the dish. Spread cheese mixture over meat layer. Top with remaining meat mixture. Spread mozzarella cheese over casserole and sprinkle with oregano. Bake in a 350 degree oven for 30 minutes. Serve Pizza Casserole with a a green salad, garlic toast, and fresh fruit for dessert. Makes 10-12 servings.

Copyright 2007 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelance nonfiction writer for 29 years. Before she became a health writer she was a food writer for a local magazine. Hodgson is a member of the Association of Health Care Journalists and the Association for Death Education and Couseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http:www.amazon.com. A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy author.

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Panera Bread Recipes

Bread is biblically the first food that was fed to mankind. In this present generation, bread is part of every meal or snack time. It leaves the consumer a stomach full of protein and carbohydrates that supply energy to our body. For bread makes a good breakfast along with butter, milk and eggs, the quest for more bread varieties is never-ending. More variations are introduced with Panera bread recipes being no exclusion.

Families enjoy savoring some slices of bread especially for breakfast. Toasted with butter, jam, mayonnaise or peanut butter, any plain bread can come with tastiness when served fresh from the oven. When bread is topped with vegetables and meat, it becomes tastier and meatier. One of the interesting Panera bread recipes is the Overnight Brunch Casserole Panera Bread.

In Panera bread recipes like Overnight Brunch Casserole, you will need eight pieces of one-inch sourdough, five beaten eggs, two cups, two tablespoons of softened butter, 1 and ½ cups of shredded cheddar cheese, one teaspoon of salt, one teaspoon of dry mustard, three green onions to be chopped, and one tablespoon of chopped parsley. You will also need a choice of one pound of bacon, ham or sausage that is either cooked or crumbled. One-third cup of chopped broccoli, tomatoes, mushrooms, peppers or spinach can add a twist to your bread.

To get your Panera bread recipes have the taste you can't resist, you must follow recipe procedures. First, you must place butter in you baking pan, then add the bread cubes in it. This is will be followed by adding crumbled meat and chopped vegetables, then top them with cheese. Beat your eggs, half and half, and then add dry mustard and salt. You can now throw over your bread mixture and cover it completely. When covering the baking pan, you must use a plastic wrap. Afterwards, you can store the bread mixture at a low temperature overnight. When baking your sourdough, you must set your oven to 350 degrees and leave them for 45 minutes. When you notice them turning brownish on top, then your Overnight Brunch Casserole is ready to be served.

If you want an Asian touch of your Panera bread recipes, you can sample Panera Bread Asian Sesame Dressing. You will only require a few ingredients like ¼ cup of rice wine vinegar, ¼ cup of vegetable oil, one teaspoon of crushed red pepper flakes, one teaspoon of toasted sesame seeds, two tablespoons of soy sauce, and ¼ cup of toasted sesame oil. Except for vegetable oil, you can blend together all ingredients in a mixing bowl. Once they are all combined thoroughly, you can gradually add the vegetable oil. Whisk them all to create a good blend.

Ian Pennington is an accomplished niche website developer and author. To learn more about bread recipes [http://bestbreadmakingtoday.info/panera-bread-recipes], please visit Best Bread Making Today [http://bestbreadmakingtoday.info] for current articles and discussions.

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Sweet Potato Casserole With Cinnamon and Nutmeg

Sweet potato casserole is very popular during the holidays, a part of many Thanksgiving and Christmas dinner menus. Available year round, fresh sweet potatoes have a peak growing season during autumn, are stored in climate controlled facilities and made available for purchasing the rest of the year. They are high in vitamins A and C, and are a good source of fiber.

When fresh potatoes are unavailable, canned potatoes make a suitable replacement. Like canned pumpkin, canned potatoes are a good choice for baking. They provide fewer nutrients than using fresh, but the taste and texture can still be quite good. Always check labels and seek out high-quality brands.

This sweet and savory casserole recipe is perfect for holiday gatherings or as a special side dish during the cool fall and winter evenings. The second recipe uses canned potatoes, and with cookies and raisins is one the kids will love.

Sweet Potato Casserole with Cinnamon and Nutmeg

Ingredients:

2/3 cup Fresh Sweet Potatoes, peeled and cubed
1/3 cup Granulated White Sugar
3 Large Eggs, beaten
3/4 cup Unsalted Butter, melted
2 tablespoons and 2 teaspoons Evaporated Milk
1/8 teaspoon Ground Nutmeg
1/8 teaspoon Ground Cinnamon
1/3 cup Miniature Marshmallows
2 tablespoons and 2 teaspoons Flaked Coconut

1/4 cup crushed Cornflakes Cereal
1 tablespoon and 1 teaspoon packed Brown Sugar
2 tablespoons and 2 teaspoons chopped Pecans
3/4 cup Butter, melted

Preparation:

1. Preheat the oven to 400 F.
2. Butter a 9 x 13-inch baking dish.
3. Add potatoes to a large mixing bowl and mash. Stir in sugar, eggs, 3/4-cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut.
4. Spoon sweet potato mixture into baking dish.
5. Bake 20 minutes.
6. In separate bowl, combine cornflakes, brown sugar, pecans and margarine. Spread cereal mixture over potatoes.
7. Return the casserole to the oven and bake an additional 10 minutes.

Quick and Easy Sweet Potato Casserole

Ingredients:

1 container Mashed Sweet Potatoes
1/2 cup Raisins
1/4 cup Half-and-Half
1 Large Egg, beaten
2 tablespoons packed Brown Sugar
1/2 cup crushed Ginger Snap Cookies
2 tablespoons Butter, melted

Preparation:

1. Preheat the oven to 375 F.
2. Add mashed potatoes, raisins, half-and-half, egg and brown sugar to mixing bowl.
3. Spoon the mixture into shallow casserole dish. Set aside.
4. Combine crushed cookies, and butter in small bowl.
5. Sprinkle crumbs over the potato mixture.
6. Bake 30 minutes. Let stand 15 minutes before serving.

Head over to http://www.SweetPotatoRecipes.net and try one of our delicious holiday sweet potato recipes, or choose a recipe from our constantly growing selection of the best sweet potato dishes that are perfect for any occasion.

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Egyptian Chicken Recipes

Vegetables and legumes are popular in Egyptian cuisine because the rich Delta and Nile Valley areas produce plenty of good quality crops. This cuisine can be traced back to Ancient Egypt.

The pyramid workers were paid in beer, onions, and bread, which was the typical peasant diet. Beer disappeared from the diet after the Muslim conquest but onions retained their place as the main vegetable flavoring in Egyptian dishes.

Beans were also popular and remain so today. Vegetarianism is popular in the country, since vegetables are grown so abundantly and meat is expensive there, although fish and seafood is abundant along the coastlines. Bread is another important staple and many Egyptians enjoy bread at every meal, either piling it with ingredients to make it a kind of edible plate or dipping it in their other recipes.

Recipe For Chicken Casserole With Bulgur Wheat

Bulgur wheat is made from hulled, steamed, ground wheat grains and you can get this in coarse or fine grains. It is great for making Egyptian salads. If you want to make a tasty casserole with this Egyptian ingredient, you need to grease a big casserole dish. Combine two drained six ounce cans of marinated artichoke hearts, three grated carrots, a drained fifteen ounce can of chickpeas, half a cup of poultry broth, quarter of a cup of white wine and a fifteen ounce can of tomatoes. Stir in a teaspoon of chopped garlic, a cup of bulgur, a tablespoon of grated lemon zest and a tablespoon of chopped fresh mint. Add this mixture to the casserole dish.

Combine two tablespoons of corn starch with four tablespoons of cold water until smooth, and then add this to the vegetables, stirring well. Put a cup up broiler-fryer chicken on top and cover the casserole with its lid. Bake in a 350 degrees F oven for forty five minutes. Take the cover off and give it another fifteen minutes uncovered or until the poultry is cooked through. This recipe serves six and it is nice served sprinkled with quarter of a cup each of chopped fresh cucumbers and chopped fresh parsley.

How To Make Pasta Chicken Corniche

This recipe is really flavorful and serves eight people. Make sure the tomatoes are ripe. Roma tomatoes are especially good for this dish. You can use three garlic cloves if you prefer a stronger garlic flavor.

What You Will Need:

1 skinless chicken in 8 pieces or 5 lbs of bone-in, skinless chicken breasts
3 cloves
2 bay leaves
1 2/3 cup water
2 finely chopped onions
1 tablespoon olive oil
2 lbs peeled, seeded, chopped fresh tomatoes
1 lb macaroni or pasta noodles
2 mashed garlic cloves
1 tablespoons wine vinegar
1/2 cup dry red wine
Pinch each of cinnamon and paprika
1/4 cup parmesan
Salt and black pepper

How To Make It:

Brown the chicken in batches in the olive oil in a pot for about three minutes per side. Take the poultry out and add the onions and garlic. Saute until soft. Add the water, wine, tomatoes, cloves, vinegar, paprika, cinnamon, bay leaves, and bring it to a boil. Add the chicken and cover the pot. Simmer for forty five minutes or until the chicken is done.

Take the chicken out of the pot and keep it warm. Discard the cloves and bay leaves. Skim the fat off the top. Cook the pasta, then drain it and stir it into the sauce. Season to taste, and then serve with some freshly grated parmesan.

Egyptian chicken makes a change from your favorite baked chicken rice recipe and might become another family favorite. If you are looking for an easy yet impressive boneless chicken recipe, what about making a wonderful and moist chicken cordon bleu recipe?

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Beef and Eggplant Casserole Family Dinner Recipe

During the mid to late summer, our eggplant from our garden comes into season. One of our favorite eggplant recipes is this easy to make casserole dish with the addition of lean ground beef.

This recipe does take some time to make, so I would recommend it for a weekend dinner, however, your efforts to make it will be rewarded as it is very delicious.

Beef and Eggplant Casserole

2 tablespoons butter, softened
1/3 cup onion, finely chopped
1 clove garlic, minced
3 cans (8 ounce) tomato sauce
1 1/2 lbs. lean ground beef
2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon parsley
1/8 teaspoon anise seed
1 eggplant (about 1 1/4 pounds in size)
2 eggs, slightly beaten
1/2 cup seasoned dried bread crumbs
1 cup grated Parmesan cheese
2/3 cup vegetable oil
1-2 packages Mozzarella cheese, sliced

In a large skillet, melt the butter and then saute the onions, garlic and ground beef until the beef is no longer pink. Stir in the tomato sauce, oregano, basil, parsley and anise seed, mix well. Simmer the mixture for 7 minutes over low heat, then set aside.

Preheat oven to 350 degrees. Lightly spray a 9 x 13" baking dish with nonstick vegetable spray. Wash eggplant and slice down to 1/4" thick pieces.

Combine eggs and 1 tablespoon water in a medium-sized bowl, mix well. In a large pie plate, combine the bread crumbs and a 1/2 cup of grated Parmesan cheese. Dip the eggplant slices in egg mixture and then into the bread crumbs mixture, until they are coated in crumbs.

In a frying pan with a little bit of vegetable oil, saute the eggplant slices until they are golden brown on both sides, drain on paper towels.

Place a single layer of eggplant in the bottom of your baking dish. Sprinkle with some of the remaining Parmesan cheese, top with a few slices of Mozzarella cheese and then cover with some of the sauce. Repeat layering until all ingredients are used, making sure to cover the top with Mozzarella cheese.

Bake in a preheated oven for 25 minutes or until the cheese is melted and bubbly. Makes 4-6 servings.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her family and friends. During the summer season, Shelly and her husband plant a large garden and enjoy fresh vegetables during the summer and fall. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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There Are Plenty of Simple, Healthy Ways to Cook Chicken Breast Meat

Chicken breast meat is probably one of the healthiest meat you can eat if you are on a low-calorie, low-fat diet to lose weight. That's because this part of the chicken has less fat and if you get the skinless ones, it is choke full of protein and very little fat.

However, many are not sure about cooking the chicken breast meat as it could turn out to be stringy and tough. You can always use a meat tenderizer but if you prefer not to use that, there are more natural ways to make sure the chicken meat is tender, soft and succulent after it was cooked. Here is a simple stir-fry chicken recipe that is healthy, wholesome and easy.

Easy Stir-fried Chicken Breast Meat with Vegetables

The ingredients you may need are:

1 pc chicken breast meat
6 tbs light soya sauce
2 tbs fish sauce
1 tbs dark soya sauce
2 tbs five spice powder
1 cup green peas
1 cup chopped carrot
1 cup sweet peas
3 medium potatoes, boiled, skinned and cubed
2 tbs diced garlic
1 onion, diced
1/2 cup boiling water
2 tbs cooking oil

To prepare the chicken, you need to first slice the chicken meat very thinly. Then season it with 2 tbs light soya sauce, 2 tbs fish sauce, 1 tbs dark soya sauce and 2 tbs five spice powder. Let it marinade for about 30 minutes or so.

In a wok, heat up the cooking oil. Saute the garlic till fragrant and then add the onions and continue to saute till it is almost brown. Add the marinated chicken. Stir fry over medium heat for a minute or so but make sure the chicken is still half-cooked before you add the carrots, peas, sweet peas, potatoes and water. Cover and let it simmer over medium heat for two minutes. Then add the remaining light soya sauce and cover. You can let it simmer for another two minutes then remove.

This dish is best served hot with steamed wild brown rice or you can even eat it as an all-in-one meal since it has potatoes and vegetables too. The recipe is ideal for two if eaten with rice or for one if eaten as is.

The secret behind ensuring that the chicken is not tough when cooked is to time the cooking time to ensure that it is not overcooked. Always cook it just right and it will remain tender and juicy. Seasoning the chicken before cooking it is a great way to add wonderful flavours to it.

OP Foong has another healthy chicken breast recipe here and loads of other easy and healthy recipes.

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Vegetarian Recipes For Meat Eaters - 2 Simple Recipes For A Green Meal

For people who have been eating meat and have very recently switched over to being vegetarian would certainly find it difficult to getting used to eating only greens. For these meat eaters who have converted to vegetarianism, there are many vegetarian cooking recipes that will make them want to continue being a vegetarian. Here are a couple of vegetarian recipes that meat eaters would like to try out.

Meat eaters would certainly like to try out this tasty recipe called Vegetarian Chili. In this recipe there is no meat products used and that's why it is called vegetarian chili.

Vegetarian Chili

Heat 1 tablespoon of vegetable or olive oil preferably in a pan to which you can add 2 to 3 coarsely chopped medium onions and 2 teaspoons of garlic which has been finely chopped and stir fry well till they are cooked. Add 2 cups of frozen whole sweet corn and sauté well. Also add a bagful of a mixture of broccoli, carrots and cauliflower, a can of red kidney beans that have been washed and drained, a can of chick peas, and 2 whole cans of tomatoes which have been diced along with green chilies. To this add a can of tomato sauce and 2 teaspoons of chili powder,3 spoons cumin powder, salt to taste and also a dash of ground red pepper. Leave the mixture to boil for at least 20 minutes over medium flame making sure that you stir the ingredients once in a while. Cook till you find the vegetables to be crispy and yet tender and the chili hot.

Vegetable Lasagna

Vegetables Needed

Olive oil cooking spray
2 medium bell peppers, which have been cut into 1-inch pieces
1 medium onion, slit into 8 wedges, and separated into pieces
2 medium sliced zucchini,
1 package fresh whole mushrooms, which have been sliced
1/2 teaspoon salt to taste
1/4 teaspoon pepper

Tomato Sauce
1 large onion, finely chopped
2 tablespoons chopped garlic
1 can (28 oz) Progresso® tomato puree
3 tablespoons freshly chopped or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Lasagna
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

Start by having your oven pre heated to 450 degrees F. Use the cooking spray to oil a 15x10x1 inch pan and inside the pan place the bell peppers, mushrooms, zucchini evenly in a single layer. Also spray on the lined vegetables and sprinkle using salt and pepper. Have this baked for 20-25 minutes making sure to have the vegetables turned at least once and cook till tender.

Take a 2 quart saucepan and have it sprayed with oil, add the onions and garlic and cook over medium flame for at least 2 minutes making sure to stir occasionally. Add in all the remaining ingredients for making sauce and leave to boil and then reduced the flame. Allow to simmer for at least 15 to 20 minutes till it thickens considerably.

Take the packet of noodles and have them cooked according to the instructions on it. Drain the excess water and keep aside. In a separate bowl mix the cheeses well and keep aside.

Reduce the temperature of the oven to 400 degrees F. In a glass baking dish spray some oil and a quarter of the sauce spread at the bottom. Over this spread the 3 different noodles. Again pour the remaining sauce and spread evenly till the noodles are fully covered. Over this ad the cooked vegetables and over this mixture spread the cheese mixture. Have this baked without any cover for at least 25 minutes or till done. Allow to cool before you serve.

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