I know it has been awhile since I have posted, but life happens. Summer is over, school is in, and fall is finally here. For me personally, when I would get home from work, the last thing I would want to do is cook a meal. I would love it when my hubby was home and would have a hot meal already done. Some parents have kids who are involved in sports and extracurricular activities, so when you get home, you would also like a hot meal already done. Here are a few make-ahead recipes as well as a couple of fall desserts. I hope you enjoy them and hopefully I will be posting on a more regular basis now.
Recipe: Chili and Cheese Lasagna (Recipe Courtesy of Kraftrecipes.com)
Ingredients:
1lb. lean ground beef
2 minced garlic cloves
1 24oz jar of spaghetti sauce (I love the Italian garden pasta sauce)
1/4 cup of water
1 can of rinsed black beans
1 green pepper finely chopped
3/4 cup Salsa (Chunky Salsa)
1 Tbsp. Chili powder
2 tsp. of ground cumin
9 lasagna noodles cooked
1-1/2 cups of Cottage Cheese
1 pkg. Mexican style Shredded Four Cheese
Directions:
1. Brown meat with garlic in large skillet. Add next SEVEN ingredients. Stir, then simmer for 5 min stirring occasionally.
2. Spread 2 cups of meat sauce onto bottom of 13x9 inch backing dish sprayed with cooking spray. Cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce. Repeat layers twice. Top with remaining shredded cheese.
3. You can either serve immediately or you can make this recipe ahead of time. When it is done cooking, let it cool. Wrap tightly in plastic wrap. Freeze up to 2 months. When you are ready to eat this delicious meal, refrigerate overnight to thaw. ENJOY!
Recipe: Pizza Pasta Bake (Courtesy of Kraftrecipes.com)
Ingredients:
3 cups of penne pasta, uncooked
1 each small red and green pepper chopped finely
2 cups of spaghetti sauce
1-1/2 cups of Pepperoni Slices
1/4 cup Grated Parmesan cheese
1/2 cup Mozzarella Cheese (divided)
1/2 cup Shredded Cheddar Cheese (divided)
Directions:
1. Cook pasta in large saucepan as directed on the package. Do not add salt to the water. Add the peppers to the water at the last two minutes. Then drain the water. Return to the pan. Stir in spaghetti sauce, pepperoni, Parmesan, and 1/4 cup of each shredded cheese.
2. Spoon into 8 or 9 inch square baking dish sprayed with cooking spray. Top with remaining shredded cheese. You can serve immediately or let it cool completely. Wrap tightly in plastic wrap. Freeze up to 2 months. When you are ready to serve, refrigerate overnight to let it thaw out.
*I love cheese in my pasta, so feel free to add a little more if you want!
Recipe: Cheesy Bacon Mini Meatloaves (Courtesy of kraftrecipes.com)
Ingredients:
2 eggs
3/4 cup of milk
1-1/2lb of lean ground beef
1 pkg. STOVE TOP stuffing mix for chicken
3/4 cup of Mexican Style Finely Shredded Four Cheese
1/3 cup of BBQ sauce
3 green onions, sliced
6 slices of Bacon
Directions:
1. Whisk eggs and milk in large bowl until blended. Add all remaining ingredients except bacon. Mix lightly. Shape into 6 (1 inch thick) patties; wrap bacon slice around edge of each patty.
2. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Seal bag. Freeze up to 3 months.
3. When you are ready to cook the meatloaves, heat oven to 375 degrees. Unwrap frozen patties. Place on rimmed backing sheet sprayed with cooking spray. Bake 40-45 minutes or until done. Enjoy!
Recipe: Caramel Apple Cheesecake Bars (Pinterest)
Ingredients:
Crust:
2 cups all purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) softened butter
Cheesecake filling:
3 (8oz) packages of cream cheese, softened
3/4 cup of sugar, plus 2 tbsp divided
3 large eggs
1-1/2 tsp vanilla extract
Apples:
3 granny smith apples, peeled, cored, and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup of all purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) softened butter
1/2 cup of caramel topping
Directions:
1. CRUST: Preheat oven to 350 degrees. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy duty aluminum foil. Bake 15 minutes or until lightly browned.
2. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time and vanilla. Stir to combine. Pour over warm crust.
3. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping:
4. In a small bowl, combine all ingredients. Use your hands if possible (clean hands).
5. Sprinkle Streusel topping over apples. Bake 40-45 minutes or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy. This makes 1 servings!
Recipe: Caramel Popcorn
Ingredients:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/4 lower fat style margarine
1/4 tsp of salt
1-1/2 teaspoons of vanilla
12 cups popped light popcorn
Directions:
1. Heat and stir the brown sugar, granulated sugar, margarine, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla. Add popcorn and toss until coated.
2. Place coated popcorn in a shallow roasting pan. Bake, uncovered in a 300 degree oven for 15 minutes, stirring once. Transfer to a large piece of foil or a large roasting pan to cool.
*Nutrition Facts for this recipe:
- Servings Per Recipe 11,
- Calories 105,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Sugar, total (gm) 14,
- Sodium (mg) 139
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