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Recipes
Crock Pot Lasagna Recipe
By raegrifftie
Brown, drain and cool the hamburger and Italian sausage
- 3 cans (14.4 ounces) crushed tomatoes
- 3 cloves garlic , finely chopped
- 2 Tbsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. freshly ground black pepper
- 2 containers (15 ounces each) fresh ricotta
- 2 cups (8 ounces) grated mozzarella
- 1/4 cup grated Parmesan
- 12 lasagna noodles (about three-quarters of a 1-pound box)
- 5 ounces (about 6 cups) baby spinach
- 1 lb Italian sausage
- 1 lb lean hamburger
Chickpea, Cherry Tomato, and Feta Salad
By raegrifftie
Rinse and drain chickpeas
- 1/4 cup canned chickpeas
- 1/2 cup quartered cherry tomatoes
- 1/4 cup crumbled feta
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon dried oregano
- 1/8 teaspoon salt
- Ground pepper
Breakfast Blueberry-Oatmeal Cakes
By raegrifftie
Combine oats and milk in a large bowl
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups low-fat milk
- 1 large egg, lightly beaten
- 1/3 cup pure maple syrup
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup blueberries, fresh or frozen
Delicious Vanilla Bean Ice Cream
By raegrifftie
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture
- 1 whole Vanilla Bean, Split And Scraped
- 3 cups Half-and-half
- 2 cups Sugar
- 8 whole (up To 9) Large Egg Yolks
- 3 cups Heavy Cream
Vidalia Onion Dip with Bacon Crumbles
By raegrifftie
Cut onion in half, pole to pole, and then cut off root and tip
- 2 tablespoons butter
- 2 Vidalia onions (or other sweet onions such as Walla Walla or Maui)
- 1/2 cup light sour cream
- 1/2 cup light mayonnaise
- 1/2 teaspoon worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- Bacon crumbles (optional)
- 1 tablespoon bacon fat (optional)
Eggplant Parmesan
By raegrifftie
Combine first 7 ingredients in a large saucepan; bring to a boil
- 1/2 cup dry white wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 4 (8-ounce) cans no-salt-added tomato sauce
- 1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
- 1 (6-ounce) can tomato paste
- 2 garlic cloves, minced
- 2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
- 1/4 cup water
- 3 egg whites, lightly beaten
- 1 1/4 cups Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- Vegetable cooking spray
- 3 cups (12 ounces) shredded part-skim mozzarella cheese
- Fresh oregano sprigs (optional)
Asian Lettuce Cups
By raegrifftie
1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat
- 1 tablespoon canola oil, divided $
- 2 cups coarsely chopped shiitake mushroom caps (about 5 ounces)
- 13 ounces ground turkey $
- 1/2 teaspoon minced garlic $
- 1/2 teaspoon minced peeled fresh ginger
- 2/3 cup thinly sliced green onions (about 4)
- 1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped
- 8 Boston lettuce leaves $
- 2 tablespoons hoisin sauce
- 4 teaspoons lower-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong) $
- 1/8 teaspoon salt $
Everyday Brownies
By raegrifftie
Position rack in upper third of the oven
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/3 cup packed dark brown sugar
- 1 1/3 cups unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 3 large eggs, cold
- 3/4 cup all purpose flour
- 5 oz roughly chopped dark chocolate cacao (54-70 percent cacao)
- Read more at http://www.bakerella.com/everyday-brownies/#EuB8uL7ZPpwH5UY2.99
Chocolate Coconut Almond Bars
By raegrifftie
1. Preheat the oven to 325°F
- 3 egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon salt
- 3 1/2 cups sweetened shredded coconut
- 1 1/4 cups whole almonds
- 1 cup chopped chocolate, melted
Cilantro Lime Rice
By raegrifftie
In a a saucepan combine rice, butter, garlic, 2 teaspoons of lime juice, broth and water
- 1 cup uncooked long-grain white rice
- 1 teaspoon butter
- 2 cloves garlic, minced
- 2 teaspoons freshly squeezed lime juice
- 1 (15 ounce) can vegetable broth
- 1 cup water
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons granulated sugar
- 4 tablespoons fresh chopped cilantro