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BEST LASAGNA

BEST LASAGNA

8-9 lasagna noodles, pre cooked or your favorite lasagna noodle product

1-1/4 pounds ground Mild Italian sausage

3/4 pound ground beef

1 medium onion, diced

3 garlic cloves, minced

2 cans (one 28 ounces, one 15 ounces) crushed tomatoes, or home canned

2 cans (6 ounces each) tomato paste

2/3 cup water

2 to 3 tablespoons sugar

3 tablespoons plus 1/4 cup minced fresh parsley, divided

2 teaspoons dried basil

3/4 teaspoon fennel seed, optional

3/4 teaspoon salt, divided

1/4 teaspoon coarsely ground pepper

1 large egg, lightly beaten

1 carton (15 ounces) ricotta cheese

4 cups shredded part-skim mozzarella cheese

3/4 cup grated Parmesan cheese

LETS MAKE IT-

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.

In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.

Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. ( taller sides recommended).

Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

Crockpot Angel Chicken

Crockpot Angel Chicken

Ingredients

4 boneless chicken breasts
1 (0.7-oz) packet Italian dressing mix
4 oz cream cheese, room temperature
3 Tbsp butter, room temperature
1 (10.5-oz) can Unsalted Cream of Chicken Soup
¾ cup chicken broth or white wine
Cooked angel hair pasta

Step-by-Step Instructions

Place chicken in the crockpot.
In a saucepan, combine Italian dressing mix, cream cheese, butter, soup, and broth. Heat over medium-high heat just until the cream cheese is melted and incorporated into the soup.
Pour sauce over chicken. Cover the slow cooker.
Turn crock-pot on low for 4 to 6 hours. Serve over cooked angel hair pasta.

Tips for Success

For the best results, ensure the cream cheese and butter are at room temperature before mixing. This helps them blend smoothly into the sauce. Also, avoid lifting the lid of the slow cooker while cooking, as this can release heat and extend cooking time.

Additional Tips and Variations

If you’re not a fan of chicken broth, you can substitute it with white wine for a more robust flavor. Additionally, adding some fresh herbs like parsley or basil just before serving can elevate the dish’s flavor profile.

Microwave Mug Pizza

Microwave Mug Pizza
4 tablespoons all purpose flour
1/8 teaspoon baking powder
1/16 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons milk
1 tablespoon olive oil
1 tablespoon marinara sauce
1 generous tablespoon shredded mozzarella cheese
1/2 teaspoon dried Italian herbs (basil or oregano will work)

5 mini pepperoni slices

Instructions

Mix the flour, baking powder, baking soda and salt together in a microwavable mug.
Add in the milk and oil then mix together. There might be some lumps but that is ok.
Spoon on the marinara sauce and spread it around the surface of the batter.
Sprinkle on the cheese, pepperoni, and dried herbs
Microwave for 1 minute 10 - 1 minute 20 seconds, or until it rises up and the toppings are bubbling (timing is based on my 1200W microwave so your timing might vary)

Recipe Notes

Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

⅛ teaspoon is simply a ½ of a ¼ teaspoon
1/16 teaspoon is simply a ¼ of a ¼ teaspoon

Crispy Bang Bang Salmon Bites

Crispy Bang Bang Salmon Bites

Ingredients
1 lb salmon fillets, skinless and boneless
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
1 large egg, beaten
1 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
Oil for frying

For the Bang Bang Sauce:
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tsp lime juice

Directions
Start by cutting the salmon fillets into small, bite-sized pieces. In a shallow dish, combine the panko breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper. Set up a breading station with one dish of flour and another with the beaten egg. Take each salmon piece, coat it lightly in flour, then dip it into the egg, and finally roll it in the panko mixture so it’s fully coated. Heat a generous amount of oil in a frying pan over medium-high heat. Once hot, carefully add the salmon bites in batches, ensuring not to overcrowd the pan. Cook for about 3-4 minutes on each side until they are a deep golden brown and crispy. While the salmon cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a separate bowl to create your Bang Bang sauce. Once the salmon bites are cooked, transfer them to a paper towel-lined plate to drain excess oil. Serve them hot, alongside the Bang Bang sauce for dipping.

Cheesy Garlic Chicken Wraps

Cheesy Garlic Chicken Wraps

Ingredients:
2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
1 tablespoon olive oil (or butter)
2 teaspoons garlic powder (or 3 cloves of minced garlic)
1 teaspoon dried oregano
1 teaspoon dried parsley (optional)
1 cup shredded mozzarella cheese (or your favorite cheese)
½ cup ranch dressing (or more to taste)
4 large flour tortillas
1-2 cups fresh spinach or lettuce (optional, for crunch and freshness)
Salt and pepper, to taste
Instructions:
Prepare the chicken: If you haven't already, shred or dice the cooked chicken breast into bite-sized pieces.

Cook the garlic: In a large skillet, heat the olive oil (or butter) over medium heat. Add the garlic powder (or minced garlic) and cook for 30 seconds until fragrant. If you're using fresh garlic, be careful not to burn it!

Season the chicken: Add the shredded or diced chicken to the skillet and toss it with the garlic, oregano, parsley, salt, and pepper. Cook for 2-3 minutes until the chicken is heated through.

Add the cheese and ranch: Lower the heat and stir in the shredded mozzarella cheese and ranch dressing. Mix until the cheese is melted and the chicken is coated in the cheesy, garlicky goodness. Adjust seasoning as needed.

Assemble the wraps: Lay out your flour tortillas on a flat surface. Spoon an even amount of the cheesy garlic chicken mixture onto the center of each tortilla. If you’re adding fresh spinach or lettuce, place it on top of the chicken mixture for extra crunch and freshness.

Wrap it up: Fold in the sides of the tortilla, then roll it up tightly from the bottom, securing the filling inside.

Optional - Toast the wraps: For extra crispy wraps, you can heat a little olive oil in a pan and toast the wraps seam-side down for 2-3 minutes per side, or until golden and crispy.

Serve: Slice the wraps in half and serve with extra ranch dressing or your favorite dipping sauce.

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