Lazy Lasagna

2 lbs thawed ground beef
2 (12 oz) jars spaghetti sauce
1 1/2 Tbsp dried oregano
1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/8 tsp cayenne pepper
8-16 oz roughly chopped fresh spinach
1 (8 oz) package cream cheese
1 (14 oz) container cottage cheese
2 eggs
8 oz mozzarella cheese, grated
1/4 cup finely grated Parmesan cheese

Preheat oven to 350. Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary. Add the sauce and seasonings, and simmer over low heat for several minutes. Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.

Layer half  the meat sauce in the bottom of a 9 x 13 inch baking dish. Top with half  the cheese mixture, then layer on half the spinach. Follow with half the grated mozzarella. Repeat the layers, ending with the mozzarella. Top with a good sprinkling of Parmesan cheese. Bake for 40 min or until bubbly.

Loaded Spaghetti Squash Casserole

1 large spaghetti squash
2 cups grated cheddar cheese
2 lbs cooked ground beef or diced cooked chicken
6 Tbsp butter
1/2 cup heavy cream
1 cup sour cream
1/2 cup bacon pieces
salt and pepper to taste

Preheat oven to 350. Cook the squash until tender, then scoop out the "spaghetti" using a fork. In a large bowl, mix the squash with 1 cup of the cheddar cheese and the remaining ingredients. Mix well and place in a 9 x 13 inch baking dish. Top with the remaining cheese and bake for 30 minutes or until bubbly.

Buttah Chicken

2 1/2 pounds thawed boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 Tbsp plus 1 tsp garam masala
1 tsp onion powder
2 1/2 tsp salt
1/2 tsp cayenne pepper (optional)
3 Tbsp butter
1 large onion, diced
2 tsp minced garlic
1 (24 1/2 oz) can petite diced tomatoes, drained
1/2 cup sour cream
1/4 cup cream

Place the chicken thighs in the bottom of the crockpot. Blend the crushed tomates with the seasonings and butter, then add to the crockpot. Add the onion, garlic, and the diced tomatoes. Cook on low heat all day or on high heat for 5 - 6 hrs. Just before serveing, break up the chicken with 2 forks, then mix in the yogurt and cream. Serve over rice or Cauli Rice.

Clam Chowder

6 Potatoes, peeled and cut into bite sized pieces
1/4 teaspoon black pepper
1/2 chopped onion
2 carrots, coarsely chopped
1 stalk if celery, coarsely chopped
1 Tablespoon parsley flakes
1 teaspoon  salt
4 Chicken bouillon broth cubes
5 Cups water
1 can cream of mushroom soup
2 small cans of clams (minced)
1 large can mushrooms with stems and pieces, drained
1-13 oz can evaporated milk

Combine first 10 ingredients and simmer, add clams, mushrooms, and evaporated milk. Heat and simmer 10-15 minutes

I omitted the cream of mushroom soup, substituted fresh mushrooms for the canned mushrooms, and used Swanson chicken broth instead of the bouillon cubes and water. The end product was good but didn't thicken without the soup.

This is an easy winter soup, most of the ingredients are easy to keep on hand, too.

Wild Rice

 Clean wild rice as directed on the package. I use 1 cup cleaned, rinsed wild rice : 3 cups liquid

1 Cup wild rice, rinsed throughly
3  cups chicken broth
1 onion chopped
Celery, chopped

Cover, bring to a boil, turn down heat and simmer until rice is tender

When done and still hot, add 1 cup or so cranberries

Sheila brought this to Thanksgiving 2016. It was so good 😊
I use this recipe as the wild rice bed for the salmon menu.

Salmon with wild rice

This combination is interesting, colorful, and satisfying

Broiled 🍋 lemon pepper salmon

Wild rice cranberry casserole

We serve the salmon on the bed of wild rice

Baked sweet potatoes

Roasted asparagus 

Apple crisp with whipped cream

Vegetable beef soup

3 -4 cups bone broth or beef broth -Swanson is a good brand if you are using beef broth
2 cups chopped beef, (I used beef from a boiled soup bone that I used to make bone broth)
Could use beef left over from a roast.

1 onion rough cut
2 cloves garlic chopped
2 carrots peeled and roughly cut
2 stalks celery roughly cut
2 parsnips, peeled and rough cut
2 Tablespoons parsley
2 bay leaves
2 cloves of garlic, chopped
1/4 cup red cooking wine
2 Tablespoons tomato paste (I buy the pre-measured packets so I don't have to open the entire can for this small amount)
1 teaspoon sugar
Salt and pepper to taste

Add water as needed if soup is too thick.

Bring to boil and simmer until vegetables are tender and broth is flavorful