Thursday, May 27, 2010

Mini Lasagnas



My mom and I simply used our normal recipe for lasagna to make these individual servings. We got this idea from Giada on food network. I hope you enjoy!
  • 1 lb lean ground beef
  • 1 jar spaghetti sauce
  • 2 lasagna noodles per serving (6 in this recipe)
  • 15 oz. ricotta cheese
  • 2 eggs, slightly beaten
  • 1/2 cup Parmesan cheese
  • 1 cup mozzarella cheese plus extra for topping
  • 2 tbsp parsley
  • salt & pepper
  • 10-14 oz. oven-safe ramekins
In a skillet over medium-high heat, cook ground beef until done. Add jar spaghetti sauce and reduce heat to low. Simmer 10-15 minutes stirring occasionally. Meanwhile, cook lasagna noodles according to package directions. Drain and set aside to cool. In a medium bowl, mix ricotta cheese, 2 eggs, Parmesan cheese, mozzarella cheese, parsley, and salt & pepper to taste. Preheat oven to 375. Spray ramekins with cooking spray.

In each ramekin place two lasagna noodles crosswise (as shown in picture), then spoon approximately 1/4 cup of meat sauce into ramekin. Next, cover meat sauce with approximately 1/4 cup of ricotta cheese mixture. Sprinkle with extra mozzarella cheese. Fold noodles over and top with a layer of meat sauce and a layer of ricotta cheese mixture again. Top with shredded Parmesan cheese. Bake in oven for 25-30 minutes.

Wednesday, May 12, 2010

Royal Icing

Use this simple icing recipe to make professional looking cookies. Use my sugar cookie recipe for easy, delicious decorated cookies. Simply ice cookies using a decorating bag and piping tips. Careful because icing hardens when exposed to air. Make sure to cover unused icing in an airtight container until use.

  • 2 large egg whites
  • 2 tsp fresh lemon juice
  • 3 cups powdered sugar
  1. Beat egg whites and lemon juice until light and fluffy
  2. Slowly add powdered sugar until will blended.
  3. Store in air-tight container until use.

*Decorating tip: I tried both ways, and outlining the cookies first before filling in is the best way to get a clean look.

Slow Cooker Pepper Steak

Yum! I was really craving beef with an Asian flavor, so I chose to make this simple slow cooker steak. It's definitely in my top 5 main dishes. I hope you enjoy!

  • 2 tbsps vegetable oil
  • 3 lbs (or so) boneless beef top sirloin steak, cut into strips
  • 1 tbsp (5 to 6 cloves) minced garlic
  • 1 medium onion, chopped
  • 1/2 cup reduced-sodium soy sauce
  • 2 tsps sugar
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 3 green bell peppers, cut into strips
  • 1/4 cup cold water
  • 1 tbsp cornstarch
  • cooked white or brown rice
  1. Heat oil in large skillet over medium-low heat. Brown steak strips in 2 batches. Add garlic; cook and stir 2 minutes. Transfer steak strips, garlic and pan juices to slow cooker.
  2. Add onion, soy sauce, sugar, salt, ginger and black pepper to slow cooker; mix well. Cover; cook on LOW 6-8 hours or until meat is tender (up to 10 hours). Add bell pepper strips during final hour of cooking.
  3. Blend water and cornstarch until smooth; stir into slow cooker. Cook uncovered, on HIGH 15 minutes or until thickened. Serve with rice.

Makes 6-8 servings.

Meal Budget:

  • Steak (1.5 lbs)= $9.27
  • Low-sodium soy sauce (1/2 of bottle) = $1.08
  • Bell peppers (3) = $2.67
  • Frozen chopped onion = $0.44
  • Rice (per serving) = $0.33
  • garlic, salt/pepper, ginger (new = $2.99), cornstarch (new = $0.99)

Total meal = $13.79

Per serving (6-8 servings) = $1.72- $2.30!

Saturday, May 1, 2010

Chipotle Chicken Stew


Oh goodness! This stew is so good! It's possibly the best chicken taco soup I have ever had. I will definitely be making this again. I hope you enjoy!

  • 1 lb. boneless, skinless chicken thighs, cut into cubes
  • 1 can (15 ounces) navy beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14.5 ounces) crushed tomatoes, undrained
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice
  • 1 medium onion, diced
  • 1 chipotle pepper in adobo sauce, minced (little red can in Mexican food section)
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 bay leaf
  • cilantro sprigs, shredded cheddar cheese, tortilla strips (optional)
  1. Combine chicken, beans, tomatoes with juice, broth, orange juice, onion, chipotle pepper, salt, cumin and bay leaf in slow-cooker.
  2. Cover; Cook on LOW 7-8 hours or HIGH 3 1/2- 4 hours. Remove bay leaf before serving.
  3. Garnish with cilantro, cheese, or tortilla strips.

Meal Budget:

  • Chicken thighs = $4.62
  • Navy beans = $0.92
  • Low-sodium black beans = $0.92
  • Crushed tomatoes = $0.50
  • One orange = $0.50
  • Low-sodium chicken broth = $1.08
  • Frozen chopped onion = $0.44
  • 1 chipotle pepper (1/6 of can) = $0.21
  • salt, cumin, bay leaf

Total meal = $9.19

Per serving (6-8) = $1.15- 1.53!