Victoria’s Easy Classic Lasagna
This lasagna doesn’t take much time to make at all. If you want to make this a vegetarian lasagna just leave out the ground sirloin. It is so much nicer to make dinner from scratch and sit around the table discussing the day. Add some garlic bread and a salad and you have the perfect family meal.
INGREDIENTS
1 Pound Fresh Lean Ground Sirloin
30 Ounces Ricotta Cheese
28 Ounces Tomato Sauce
12 Ounces Shredded Mozzarella Cheese
8 Ounces (1/2 Of A 1 Pound Box) Lasagna Noodles
5 Ounces Grated Parmesan Cheese
Preheat your oven to 350° F. Cook the ground sirloin until browned. Add the tomato sauce to the browned sirloin and set aside. Cook the lasagna noodles until done (according to package instructions). Put the lasagna together by placing half of the noodles lengthwise in a 9×13 baking dish, covering the bottom. Spread half the Ricotta cheese over the noodles. Next, sprinkle half the Mozzarella cheese over the Ricotta cheese. Cover evenly with half of the meat sauce. Repeat with another layer. Sprinkle the top with the Parmesan cheese. Bake uncovered for 40 minutes until lightly browned and bubbling hot. Remove from the oven and let sit for 10 minutes before serving. Serves 6
Teriyaki Burgers
If you are tired of the same old burger then try my Teriyaki Burger! You can use bottled Teriyaki Sauce or my homemade recipe. Both ways these burgers are tasty and everyone will love them.
INGREDIENTS
2 Pounds Ground Sirloin
1/3 Cup Plus 2 Tablespoons Teriyaki Sauce
6 Toasted Hamburgers Buns
6 Slices of Cheddar Cheese (Optional)
6 Hamburger Pickles
6 Lettuce Leaves
6 Onion Slices
6 Tomato Slices
½ Cup Mayonnaise
Combine the ground sirloin and 1/3 cup Teriyaki Sauce. Shape into 6 hamburger patties. Grill or broil for 3 minutes on each side. Brush with the remaining 2 tablespoons of the sauce halfway through cooking. If you want to add cheese then place the cheese slices on top of each burger at the end of cooking and let melt under the broiler for 30 seconds. Make sure that the cheese isn’t too thick or it will take too long to melt. Remove burgers from the oven and set aside. Spread both halves of the toasted buns with mayonnaise. Place the pickles, lettuce, burgers, onion and tomato on the bottom halves of the buns and cover with the top halves.
Makes 6 Teriyaki Burgers
Three Bean Chili
INGREDIENTS
2 Pounds Ground Sirloin
3 Tablespoons Chili Powder
1 Small Chopped Onion
1 Small Chopped Green Pepper
30 Ounces Tomatoes
15 Ounces Chili Beans
15 Ounces Black Beans
15 Ounces Dark Red Kidney Beans
1 Tablespoon Garlic Salt
Brown the ground sirloin in a large soup pot or Dutch oven. Add the chili powder and mix well. Add the onions and green pepper during the last 2 minutes. Drain off the excess grease. Stir in the beans and tomatoes. Add the garlic salt and stir. Lower the heat to simmer and let cook for 30 minutes. Serves 8
Chicken & Vegetable Kebabs
These kebabs are so easy to make and very low fat.
INGREDIENTS
2 Large Chicken Breasts Cut Into 1 Inch Cubes
1 Cup Halved Mushrooms
½ Medium Red Bell Pepper Seeded & Cut Into 1 Inch Cubes
1 Small Yellow Squash Cut Into ½ Inch Rounds
1 Small Zucchini Cut Into ½ Inch Rounds
½ Red Onion Cut Into Wedges
1/3 Cup Olive Oil
¼ Cup Balsamic Vinegar
1 Tablespoon Worcestershire Sauce
2 Teaspoons Minced Garlic
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Tarragon
Place the mushrooms, vegetables and onions in a large, self closing, plastic bag. In a small bowl combine the olive oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour into the bag. Seal the bag and refrigerate for 2 hours. You can either grill these or cook under the broiler in your oven. On 12 inch skewers alternate the ingredients. Arrange the chicken cubes, pepper, squash, onion and zucchini. Gook under the broiler for 10 minutes or until the chicken is no longer pink in the center, turning once. Remove from the oven or grill and place on a serving platter. Serve over rice. Serves 4
Camille’s Pita Pizza
Camille created this “Pita Pizza” and loves how it tastes. Try it and see if you like it.
INGREDIENTS
1 Large Pita Flat Bread
½ Cup Humus
½ Cup Feta Cheese
¼ Cup Pitted Olives
½ Cup Diced Artichoke Hearts
¼ Cup Halved Cherry Tomatoes
½ Cup Baked & Shredded Chicken
Apply the humus to the pita flat bread. Sprinkle on the feta cheese. Layer with the olives, artichoke hearts and cherry tomatoes. Finish up with placing the shredded chicken on the top. Bake in a 350° F preheated oven for 15 minutes. Remove from the oven and slice like a pizza. Serves 4
Oven Barbecued Spareribs
You’re going to need a shower after eating these!
INGREDIENTS
6 Pounds Pork Spareribs – Cut into 1 Rib Portions
6 Ounces Tomato Paste
¼ Cup Packed Brown Sugar
½ Cup Water
¼ Cup Honey
¼ Cup Cider Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Grated Onion
2 Teaspoons Chili Powder
2 Teaspoons Salt
Preheat oven to 325° F. Arrange spareribs in a single layer in a large roasting pan. Roast spareribs for 1 hour. Meanwhile prepare glaze. In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended. Brush spareribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Serves 6
Lamb Stew
You can vary this stew by changing vegetables and seasonings. Stews are a forgiving food. They are easy going and open to substitution. Stews are a great “make ahead” meal. If you have a busy schedule you can always prepare a stew a day or two in advance of serving. This finished product is always welcome. Be creative and use your favorite vegetables and seasonings.
INGREDIENTS
1 Pound Cubed Lamb
8 Cups Water
1 Cup Chopped Onions
1 Cup Chopped Potatoes
1 Cup Chopped Green Peppers
1 Cup Chopped Tomatoes
1 Cup Chopped Zucchini
1 Cup Chopped Celery
4 Teaspoons Beef Bouillon Granules
1 Teaspoon Mint
1 Teaspoon Lemon Peel
1 Bay Leaf
4 Teaspoons Worcestershire Sauce
Combine the lamb, water, vegetables, bouillon granules, herbs, bay leaf and Worcestershire sauce in a large stock pot. Bring to a boil over a high heat. Reduce the heat and simmer for 2 hours until the meat is tender. Remove the bay leaf and skim off the excess fat. Serve with sourdough bread and you have the best winter meal ever! Serves 4
Low Fat Sweet & Sour Chicken
Much healthier than take out! Serve over long grain white or brown rice.
INGREDIENTS
1 Tablespoon Olive Oil
1 Tablespoon Minced Garlic
1 Teaspoon Ground Fresh Ginger
¼ Teaspoon Crushed Red Pepper
1 ½ Pounds Skinless/Boneless Chicken Breasts (Cut into ½ Inch Pieces)
¾ Cup Chopped Onion
½ Cup Chopped Celery
½ Cup Chopped Red Bell Pepper
½ Cup Chopped Green Bell Pepper
15 ¼ Ounces Canned Pineapple Chunks in the Juice (Undrained)
1/3 Cup Soy Sauce
2 Tablespoons Dry Sherry
1 ½ Tablespoons Cornstarch
2 Teaspoons Brown Sugar
¼ Cup Dry Roasted Chopped Cashews
Heat the olive oil in a large skillet over a medium heat. Add the garlic, ginger, red pepper and chicken to the pan. Cook for 5 minutes until chicken is done. Remove the chicken mixture from the pan. Set aside. Add the onions, celery and bell peppers to the pan and cook for 4 minutes until crisp tender. Drain pineapple. Reserve ½ cup of the juice. Add 1 cup of the pineapple chunks to the pan. Cook for 30 seconds. Reserve the remaining pineapple for another use. Combine the reserved ½ cup of pineapple juice, soy sauce (you may want to use reduced-sodium soy sauce), sherry, cornstarch and sugar in a medium size bowl. Stir with a whisk until smooth. Return the chicken mixture to the pan. Stir in the juice mixture and bring to a boil. Cook for 1 minute. Place on a platter and sprinkle with the cashews. Serve over rice. Serves 4
Oven Baked Chicken
Parmesan cheese mixed with breadcrumbs creates a golden brown crunchy coating on this oven baked chicken. If you add herbs to the recipe it can change the way it tastes. For flavor variations try mixing ½ teaspoon dried herbs, such as rosemary or sate, into the melted butter mixture.
INGREDIENTS
½ Cup Dried Breadcrumbs
¼ Cup Grated Parmesan Cheese
2 Tablespoons Finely Chopped Fresh Parsley
½ Teaspoon Freshly Ground Pepper
¼ Teaspoon Salt
½ Cup Melted Butter
3 Teaspoons Finely Chopped Garlic
6 (4 Ounce) Boneless Skinless Chicken Breasts
Preheat the oven to 375° F. Combine the breadcrumbs, Parmesan cheese, parsley, pepper and salt in a shallow bowl. Set aside. Combine the butter and garlic in a pie pan. Dip 1 chicken breast at a time into the butter mixture. Place into the breadcrumb mixture. Turn to coat evenly. Place the chicken breasts into an ungreased medium sized baking pan. Drizzle with any of the remaining butter mixture. Bake for 30 minutes until chicken is lightly browned and the juices run clear when pierced with a fork. Serves 6
Pounded Pork
One of my all time favorite “go to” recipes!
INGREDIENTS
4 (1 Inch Thick) Center Cut Pork Chops
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
2 Lightly Beaten Large Eggs
1 Cup Bread Crumbs (Lightly Toasted)
¼ Cup Plus 3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Bunch Arugula
1 Diced Tomato
1 Tablespoon Fresh Lemon Juice
Using a meat mallet, carefully pound the pork chops until they are ¼ inch thick. You can remove the bone if you want, but you don’t have to. Season the pork chops with the salt and pepper. Dip each pork chop into the beaten eggs. Allow the excess to drip off . Dredge each pork chop in the bread crumbs and set on a plate. In a large skillet heat ¼ cup of the olive oil over a medium heat until just smoking. Add the butter and allow it to foam for 15 seconds. Place the chops in the pan and cook for 5 minutes until golden brown on one side. The trick is to cook the chops slowly over an even medium heat so that they cook through without burning the bread crumb crust. Using tongs carefully turn the chops and cook on the other side for 5 more minutes until light golden brown. Add more oil if necessary (1/2 tablespoon at a time to avoid scorching the breading).
In a large bowl combine the arugula (remove the stems) and tomatoes. Add the remaining 3 tablespoons of olive oil, lemon juice, salt and pepper and toss to coat the greens. Place one pork chop on each of the four warmed dinner plates. Divide the arugula salad evenly among the plates and serve immediately. Serves 4
