Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

for the bechamel:
1/2 cup butter (1 stick)
1/2 cup flour
4 cups milk
some grated nutmeg
1/2 tsp ground white pepper
1 chicken bouillion cube (amount that you would dissolve in 1 cup water)
note: if you are using Knorr bouillion cubes, remember they are for 2 cups of water - just cut them in half)

Vegetables to roast (you can use anything you like)
I used a combination of zucchini, yellow squash, carrots, 3 garlic cloves and some chopped up fresh spinach

Lasagna noodles for one 13x9 inch baking pan
I don't recommend "no boil" noodles for this lasagna.

1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

For the bechamel:
In a medium sized saucepan, melt the butter.  Whisk in the flour and cook for just a minute or so.  Slowly add the milk and keep whisking.  Add the nutmeg, white pepper and bouillion cube and whisk.  Cook for a few minutes, whisking, until the bechamel has thickened slightly.  Set aside to cool.  Stir it once in a while so a skin doesn't form.

For the vegetables:
Chop vegetables uniformly.  Mince garlic.  Combine half the mixed vegetables on a baking sheet pan.  Drizzle with olive oil, salt and pepper.  Roast for several minutes at 400 degrees.  Stir.  Roast for several minutes more until vegetables are soft.  You can roast a little longer, if you like them to be slightly carmelized.  Repeat with remaining vegetables.  Set aside to cool slightly.

Cook lasagna noodles for 5 minutes, until soft.  Shock in a bowl of ice water, lay on towels to dry.

Spray a 13x9 baking pan with a little cooking spray.  Spoon some bechamel thinly on the bottom of the pan.  Start with a layer of noodles, a layer of bechamel, some vegetables, and then a layer of a little parmesan and mozzarella.  Repeat layers until you have 6 layers of noodles.  On top of the last layer, don't use any vegetables, just some bechamel and the remaining cheeses.  Cover tightly with foil.

 At this point, you can refrigerate this for a day if you want.  When you are ready to bake, bring to room temperature for an hour and then bake for 50 minutes in a 350 degree oven.  Remove foil.  Bake for a little longer until top is slightly golden.  Let sit for 15 minutes before slicing.

Tater Tot Casserole

Brown 1/2 to 1 pound hamburger
Add a can of mushroom soup, beans, 1/2 soup can of milk or water.
Put in 9x13 pan and top with tater tots.
Bake at 350 for 20-30 min.

Pork Chops and Rice in Mushroom Soup

Use 3 cups of rice and add 2 cans mushroom soup and 2 cans water. Mix well. Add Brown pork chops (season). Cover with tin foil. Bake 1 hour at 350 degrees.

Ashlee's Chicken Croissants

Mix together:
3 oz cream cheese
2 cup cooked chicken
1/8 tsp pepper
2 Tbsp melted butter
1/4 tsp salt
1 Tbsp onion

Roll up inside croissants. Bake at 350 for 20 min.

Gravy:
1 can cream of chicken
2 cups sourcream

Cream cheese and chicken enchilada

8 oz cream cheese
Flour tortillas
1 cup cream of chicken
1 cup enchilada sauce
Onion (optional)
4 to 5 boneless chicken breasts
1 cup sour cream
Cheddar cheese

Cook chicken and break into pieces. Mix sour cream and cream cheese together. Add chopped onions if desired. Heat in saucepan together cream of chicken and enchilada sauce until warm. Heat flour tortillas. Add chicken to cream cheese and sour cream. Put a little bit of sauce in tortilla, then add chicken mixture. Roll up and place in 9x13 pan. Continue till all gone. Spread rest of sauce over top and top with cheese. Bake at 375 for 35 min.

Chicken Pot Pie

Chicken Pot Pie

1 can Veg-All (potatoes, carrots, lima beans in juice)

Drain a little juice, but leave most of it in there

1 6-oz can of chicken

1 can Cream of Chicken soup

1 cup bisquick

½ cup milk

1 egg

Heat oven to 425. Mix veggies, chicken and soup in ungreased 9 in. pie plate. Stir remaining ingredients in a separate bowl with fork until blended. Pour on top of veggie mixture. Bake 30 minutes or until golden brown. (Stab with fork to make sure middle is done.)

Creamy Baked Chicken

Creamy Baked Chicken

6 chicken breasts

¼ cup melted butter

6 slices Swiss (or whatever kind you like) cheese

2 cups stuffing mix, flavored croutons or bread crumbs

1 can cream of chicken soup mixed with ½ can of water

Lay chicken in 9 x13 pan; pour melted butter over it. Put 1 slice of cheese on each chicken piece. Cover chicken with crumbs. Pour soup & water mixture over it and cover with foil. Bake at 350 for one hour. Is good alone, or served over rice.

Cafe Rio Pork

Shantell's Cafe Rio Pork
1 boneless pork shoulder roast
1 can of coca-cola
1/2 a bottle of Chipotle Tabasco Sauce
1/2-1 cup brown sugar

Place pork in crock pot and add coca-cola & Tabasco.  Cook for 4-5 hours on high, or 8 hours on low, until it shreds easily.  Drain fat and coke from crock pot, shred pork, then place back in the crockpot and add the brown sugar and a little bit more Tabasco.  Cook about one more hour.

Pizza Crust

1 (.25 ounce) package active dry yeast OR 1 Tbsp
1 tsp white sugar
1 cup warm water
2 1/2 cups bread flour
2 Tbsp olive oil
1 tsp salt

Directions
1) Preheat oven to 450 degrees F. In a medium bowl, dissolve yeast and sugar iin warm water. Let stand until creamy, about 10 minutes.
2) Stir in flour , salt and oil. Beat until smooth. Let rest for 5 minutes.
3) Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown Let baked pizza cool for 5 minutes before serving.

Mexican Rice

Yummy Mexican Rice

2 Tablespoons vegetable oil

1/3 Cup minced onion

1/3 Cup minced bell pepper

1 ½ cups long grain white rice

2 cups of chicken or vegetable broth

¼ cup tomato sauce stirred into 1 ½ cups of water

1. Pour oil into a large pan
2. Add the onion, bell pepper and rice. Saute over medium heat until rice is lightly toasted.
3. Add the broth and tomato sauce water. Bring to a boil.
4. Cover, and turn the heat to low.
5. Simmer for 20-25 minutes or until the liquid has been soaked up. Do not stir.
6. Remove from the heat and let sit for five minutes. Carefully fluff with a fork.

Alayna's Hawaiian Haystacks

Alayna's Hawaiian Haystacks

Chicken Sauce

~ In a Saucepan, (or crock pot) combine the following over medium heat:

8 oz Cream Cheese

1 Can Cream of Chicken Soup

1 Soup Can full of Milk

1 Pkg. Good Seasons Dry Italian Seasoning (Found in a box near the Salad Dressings)

~ When smooth, add 2 Cooked & Shredded Chicken Breasts (or 1 Can of drained & shredded Chicken Chunks)

Serve over cooked rice.

Garnish with any (or ALL) of the following:

Cheese – Shredded

Chow Mein Noodles

Shredded Coconut

Pineapple – Crushed or Tidbits

Green Pepper – Finely Diced
Chives - Finely Diced

Tomatoes – Finely Diced

Bacon Bits