Black Bean Lasagna

2 cups spaghetti sauce of choice
1 1/2 cups cooked Black Turtle Beans
4 whole grain lasagna noodles – (cooked)
2 cups ricotta cheese or- low fat cottage cheese
3/4 lb mozzarella cheese, grated
1/2 cup grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian Seasoning

Preheat oven to 350°F.

Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish.

Combine the rest of the sauce with the cooked beans.

Assemble the lasagna in a 7-1/2″ x 12″ baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining noodles, end with the Parmesan cheese.

Bake for 20 minutes.

Cuisinart Chef’s Classic Enameled Cast Iron 14-Inch Roasting/Lasagna Pan, Cardinal Red

Greek Homestyle Chicken

Greek Homestyle Chicken
Greek Homestyle Chicken

4 pieces of boneless, skinless chicken breasts
juice of 2 lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
1 head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano.

Bake at 350°, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano.

If potatoes aren’t at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.



Ham with Tart Sweet Glaze

1/2 cup whole-berry cranberry sauce
1/2 cup applesauce
1 12- to 16-pound bone-in or boneless ham

In a small bowl, combine cranberry sauce and applesauce, mashing with the back of a spoon until spreadable. (Makes 1 cup glaze)

Place ham, fat side up in a roasting pan. Brush with glaze and roast at 325°F. for 15 minutes per pound or until internal temperature registers 140 degrees. Brush occasionally with glaze during roasting.

Circulon Nonstick Bakeware 17-Inch by 13-Inch Roaster with U-Rack

Easy Chicken Pot Pie

1-2/3 cup frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick baking mix
2/3 cup milk
1 egg

Mix the vegetables, chicken, and soup. Put in casserole, top with the bisquick, milk and egg.

Low fat items can be used in milk and soup, or you can change the soup to cream of mushroom, or celery rather than chicken to give a different flavor.

Bake in a 400° oven for 30 minutes or until crust is golden brown.

Serves 5.

AmazonBasics Glass Oblong Baking Dishes – 2-Pack

Deviled Steak

1 tablespoon catsup
1 tablespoon water
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon salt
Dash pepper
1 pound boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt and pepper.

Trim fat from meat. Grill meat on an uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving.

Makes 4 servings.

Broiling Directions: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes more for medium. Brush frequently with sauce.

Make-Ahead Tip: Prepare sauce; cover and chill up to 3 days.

Large Broiler Pan and Rack, 12-3/4 x 16-1/2-Inch

Chicken and Olive Saute

6 whole chicken breasts, boneless and skinless, cut in half
2 garlic cloves, peeled and minced
1/4 cup olive oil
mixture of flour, salt, pepper & paprika

For the Sauce:
2 tablespoons chicken pan drippings
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup tomato sauce
1/4 cup water
1/4 teaspoon basil, chopped
1 cup pitted black olives, halved
1 garlic clove, peeled and crushed
2 cups tomatoes, peeled and chopped
4 cups spinach, washed, stems trimmed and packed

Rub chicken pieces with flour mixture. Brown garlic in hot oil. Add chicken and brown well. When browned, remove chicken and set aside.

Prepare sauce.

Saute onion and green pepper in pan drippings, stir in tomatoes, tomato sauce, water, garlic and basil. Heat together over low heat for 10 minutes.

Add chicken pieces and cook for 30 to 35 minutes or until chicken in tender. Stir sauce occasionally. When chicken is cooked, remove from sauce and place in wide serving dish.

Add spinach to sauce and cook for about 3 or 4 minutes. With slotted spoon, lift spinach and spoon alongside chicken in serving dish. Add olives to remaining sauce and heat thoroughly. If necessary, boil sauce gently to reduce and thicken it. Spoon sauce over chicken.

Serves 6.

Cooking with Basil

Cooking with Basil

Apricot Salsa Chicken

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 (4 ounce) boneless skinless chicken breast halves
3 tablespoons vegetable oil
1 (16 ounce) jar salsa
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
Hot cooked rice

In a shallow bowl, combine the first four ingredients. Add chicken; turn to coat.

In a skillet, brown chicken in oil; drain.

Stir in salsa, preserves and nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce thickens and meat juices run clear.

Serve over rice.

Brawny Paper Towels, 16 XL Rolls, Pick-A-Size, White, 16 = 32 Regular Rolls

Cheesy Green Chile Sausage Bake

1 (10-ounce) package Stouffer’s® Welsh Rarebit, defrosted according to package directions
1 (4-ounce) can diced green chiles
1 (10-ounce) package frozen chopped broccoli, thawed
8 ounces bulk pork sausage, cooked and drained
3 cups herb-seasoned croutons
1 cup shredded cheddar cheese
1 (10.75-ounce) can condensed cream of chicken soup
4 large eggs, lightly beaten
1 1/2 cups milk

Preheat oven to 350°F (175°C). Grease 12 x 8-inch baking dish.

Combine Welsh rarebit, chiles, broccoli, sausage, croutons and cheese; transfer to prepared baking dish.

Mix soup, eggs and milk; pour evenly over crouton mixture.

Bake for 35 to 40 minutes or until knife inserted near center comes out clean.

Makes 8 servings.

Glass Casserole Dish with Lid – (Set of 2) 12×8 Inch Freezer-to-Oven Safe Baking Dish and Airtight Food Storage Containers, 64 Ounce

Alligator Sauce Piquante

1/2 cup olive oil
1 1/2 cups chopped yellow onions
3/4 cup chopped green bell peppers
3/4 cup chopped celery
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne
4 bay leaves
1/2 cup plus 3 tablespoons bleached all-purpose flour
4 cups seeded and chopped plum tomatoes
3 cups Chicken Stock or canned low-sodium chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon Emeril’s Red Pepper Sauce or other hot pepper sauce
1 1/2 pounds alligator meat, cut into 2-inch strips
1 1/2 teaspoons Creole Seasoning
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped fresh flat-leaf parsley
Perfect Rice, hot

Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Stir in the onions, bell peppers, celery, salt, crushed red pepper flakes, cayenne, and bay leaves.

Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes.

Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Bring to a boil, then reduce the heat to medium-low.

Place several pieces of alligator meat at a time on a work surface covered with plastic wrap. Cover the meat with plastic wrap and pound with a meat mallet until 1/4 inch thick. Cut into 2-inch strips.

Combine the remaining 1/2 cup flour and the Essence in a medium bowl. Dredge the alligator pieces in the seasoned flour, shaking off any excess.

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add half of the meat and fry until golden brown, turning once, 3 to 4 minutes per side.

Transfer to a platter. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining alligator.

Add the meat to the sauce. Increase the heat under the sauce to medium-high and bring to a gentle rolling boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the meat is tender, about 2 hours. Remove and discard the bay leaves.

To serve, spoon the rice into soup bowls, top with the meat and sauce, and garnish with the green onions and parsley.

Yield: 6 servings

Lodge 6 Quart Enameled Cast Iron Dutch Oven (Island Spice Red)

Inside Out Pizza Casserole

1 tablespoon vegetable oil
1 pound bulk pork sausage
1 package (8 ounces) sliced mushrooms
1 large onion, chopped (about 1 cup)
1 1/2 cups Prego® Pizzeria Style Pizza Sauce
4 ounces sliced pepperoni, coarsely chopped
2 cups shredded mozzarella cheese (about 8 ounces)
1/2 cup grated Parmesan cheese
1/2 of a 15-ounce package refrigerated pie crust (1 crust), at room temperature

Preheat the oven to 400 degrees F.

Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it’s well browned, stirring often to separate meat. Pour off any fat. Add the mushrooms and onion and cook until they’re tender. Stir the pizza sauce and pepperoni in the skillet and cook until the mixture is hot and bubbling.

Remove the skillet from the heat and let cool slightly. Stir in the mozzarella and Parmesan cheeses. Spoon the mixture into a 2-quart casserole. Place the crust over the sausage mixture and crimp or flute the edges. Cut several slits in the crust.

Bake for 30 minutes or until the crust is golden brown. Let the casserole stand for 10 minutes before serving.

Cut the casserole into 6 slices.


Set of 2 Pyrex Easy Grab 2-qt Casserole bundled by Maven Gifts