Hearty Meat Lasagna

This hearty lasagna can be stored in the refrigerator for 2 days or frozen for up to 1 month prior to baking. I can't ever seem to wait that long and bake it the same day reducing the covered baking time to 15 minutes.

Ingredients:
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, minced
1/2 pound lean ground beef
1/2 pound ground pork
salt and pepper
1/4 cup heavy cream
1 28-oz can tomato puree
1 28-oz can diced tomatoes, drained
1 1/2 pounds whole-milk ricotta cheese (about 3 cups)
2 ounces Parmesan cheese, grated (about 1 cup)
1/2 cup chopped fresh basil leaves
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
12 flat no-boil noodles
1 pound whole-milk mozzarella cheese, shredded (about 4 cups)
1 ounce Parmesan cheese, grated (about 1/2 cup)

Directions:

• Heat oil in Dutch oven over medium heat. Add onion and cook until softened but not browned. Stir in garlic and cook 30 seconds. Stir in meat, 1 teaspoon salt and 1 teaspoon pepper; cook, breaking meat into small pieces, about 4 minutes.
• Stir in cream, bring to simmer and cook until liquid evaporates, about 5 minutes. Stir in tomato puree and drained tomatoes. Bring to simmer and cook about 3 minutes. Season with salt and pepper to taste; set aside.
• Stir ricotta, Parmesan, basil, egg, salt and pepper together in medium bowl, set aside.
• Spread 1 cup sauce over bottom of 9" x 13" baking dish, avoiding large chunks of meat. Place 3 noodles in single layer on top of sauce. spread 1/3 cup ricotta mixture over noodles, then sprinkle layer with 1 cup mozzarella. Spoon 1 cup sauce evenly over cheeses. Repeat layers twice more. Place remaining 3 noodles on top, cover with remaining sauce, mozzarella and Parmesan.
• Wrap with plastic wrap and foil; refrigerate for up to 2 days or freeze up to 1 month. (Thaw frozen lasagna 24 hour in refrigerator before baking)
• To bake, preheat oven to 400 degrees. Cover lasagna tightly with foil sprayed with nonstick cooking spray. Bake 15 minutes if fresh, 30-40 if refrigerated. Remove foil and bake until cheese is browned in spots, 25-30 minutes longer. Cool 10 minutes before cutting.

Servings: 8

Harvey Wallbanger Cake

This is a "retro" cake from the 1970's. Break out your bundt cake pan!

I made it first with a glaze, but I like the simple dusting of powdered sugar much better.

Ingredients:

1 box yellow cake mix

1 3oz pkg instant vanilla pudding

1 cup oil

4 eggs

3/4 cup orange juice

1/4 cup Galliano liquer

1/4 cup vodka

powdered sugar

Directions:

• Grease a bundt pan and preheat oven to 350 degrees.


• Combine all ingredients and beat with an electric mixer on med high speed for 3 minutes.


• Pour evenly in prepared pan; bake for 45 minutes, until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely.


• Dust with powdered sugar.

Oven-fried Coconut Chicken

Flaked coconut and coconut milk give this oven-fried chicken a sweet crunch.

Ingredients:

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14oz) can light coconut milk
4 (4oz) chicken thighs, skinned
4 (4oz) chicken drumsticks, skinned
¾ cup panko (Japanese breadcrumbs)
½ cup flaked sweetened coconut
½ teaspoon salt
¼ teaspoon pepper

Directions:

• Combine first 3 ingredients in large plastic locking bag. Add chicken to bag; seal. Marinate in refrigerator 1 ½ hours, turning occasionally.
• Preheat oven to 400 degrees. Combine panko, coconut, salt and pepper in shallow dish. Dredge chicken in panko mixture.
• Place chicken on baking sheet lined with parchment paper. Lightly coat chicken with cooking spray.
• Bake 30 minutes. Carefully turn chicken over and bake an additional 30 minutes.

Servings: 4 (1 thigh and 1 drumstick) WW 6

Hoisin Baked Pork Chops

Chinese hoisin sauce, found in the Asian foods aisle of your local grocery store, gives these pork chops a rich color and flavor. They marinade quickly for an easy weeknight entree.

Ingredients:

1/4 cup soy sauce
2 tablespoons oil
1 tablespoon brown sugar
1/4 cup hoisin sauce
1 1/2 pounds lean boneless pork chops

Directions:

• Combine first four ingredients in a large plastic locking bag. Add pork and refrigerate for 1-3 hours, occasionally turning chops in marinade.
• Discard marinade. Bake pork chops at 350 degrees in shallow baking dish for 15 minutes on each side, or until done.

Servings: 4

Broccoli Salad

This is an easy make-ahead salad that's great for a potluck.

Ingredients:
1 head broccoli
1 small onion, chopped
1/3 cup sugar
2/3 lb bacon, fried and crumbled
1 small head cauliflower
2 cups Miracle Whip salad dressing
1/3 cup grated Parmesan

Directions:

• Mix together in large bowl. Cover and refrigerate for 4-6 hours.