The Sunday Sampler!

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Hey yall! I have got some exciting meals planned for this week! I have a new recipe that is new for me and you! It is Sauage Lasagna! I think this sounds so yummy! Please let me know what you you think of it after you make it!

Stay-in and Save!

                

Monday	Sausage Lasagna
Tuesday	Italian Chicken Vegetable Soup
Wednesday	Holly’s Chicken Salad  with Crackers
Thursday	Beenie Weenies!
Friday	Spaghetti and House Salad

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the recipes

Sausage Lasagna:

·         1 (28-ounce) can crushed tomatoes

·         1/4 cup dry red wine

·         1/2 cup chopped fresh basil leaves, plus 2 whole sprigs

·         2 cloves garlic, minced

·         Pinch crushed red pepper flakes

·         Kosher salt and freshly ground black pepper

·         1 (16-ounce) container 1 percent low-fat cottage cheese

·         1 (15-ounce) container part-skim ricotta cheese

·         1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

·         2 scallions, chopped

·         1/4 teaspoon freshly grated nutmeg

·         8 ounces lean sweet Italian-style turkey sausage, casings removed

·         1/2 cup finely chopped onion

·         9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)

·         1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces

1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.

2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.

3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.

4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.

5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

Italian Chicken and Vegetable Soup:

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup sliced carrots (about 3 small)
• 2 1/2 cups sliced zucchini (about 2 medium)
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 (14.5-ounce) cans chicken broth
• Grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired

Chicken Salad: Boil 4-5 boneless skinless chicken breast till cooked thru. Cool and chop in small pieces. Add ¼ c. chopped celery, ¼ c. chopped red onion, ¼ c. chopped parsley, ½ tsp. lemon juice, ½ c. mayo, and salt and pepper to taste. Combine all ingredients together and refrigerate.

Beenie Weenies: I know this isn’t the healthiest meal ever but it is so yummy and cheap! All you do is cook a hot dog in the microwave and heat up some baked beans then mix it all together! Yummy!