Easy Crockpot Lasagna

Oh... my poor cooking blog has suffered greatly with my recent move.  Life just got kind of crazy with all the packing and very little cooking going on... at least not anything blog-worthy... plenty of fish sticks, pancakes, and frozen pizzas.  However, I just got the kitchen unpacked today, and I felt it would be appropriate to hop back in the saddle with the christening of my new kitchen.
How and why have I never tried this?  It was like it has never occurred to me to bake the lasagna in the crockpot.  BRILLIANT.  So tasty and perfect consistency... oh, and did I mention you don't even have to cook the noodles?  That tipped the scales for me.  Don't know if I can ever go back now.

*Lyd's Tip:  It is probably a good idea to spray the sided with cooking spray so it doesn't stick, but for the bottom, I just started with a little bit of the sauce mixture spread over the bottom and then start layering, and I had no problem with sticking.

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.

*Works best with a 4 to 6 quart size slow cooker.

(From: tablespoon.com)

Lyd's Tip: Penny-Pinching with Potatoes...

I am pretty sure I am not the only one that likes to save a buck, so I am diverting from my typical posts for a "Lyd's Tip."  I guess I shouldn't take all the credit-- I dropped by a friends house and she was grating a potato and said she was making tacos... I was confused and she explained further. :)  I was glad I stopped by at just the right moment because it's seems like the price of ground beef in on the rise, and this little tip has saved me some money, and probably some clogged arteries as well. :)

Using a Potato to Stretch Hamburger and Making Two Easy Casseroles

It all begins with a potato.  One potato is probably best if you don't want more potato than burger, but I was extra cheap and grated two. :)

 

Grate away!

Brown about a pound of hamburger.

Lyd's Tip: I like to get my ground beef at our local COOP store (organic, natural foods store).  They sell the grass fed beef there, and if I buy three family packs, they mark the price down significantly.  It's worth asking about.  I put most of it in small zip-lock bags to freeze and use the rest for meals like The Best Meatballs or Mini Cheddar Loaves, that both freeze well and come in handy on a busy night or if I'm taking a meal to someone.  I usually have pasta and the meatballs go great with it for spaghetti.)

Draining it is a "healthy" idea, but if you do, you might want to add just a tablespoons of olive oil.  Add the grated potato and cook for about 10-15 minutes until it is browned and cooked through, stirring or turning occasionally.  Season with salt and pepper.

Once it's cooked through you are good to go.
Here is what I did with mine:
I killed two birds with one stone...
Or you might say, I killed two casseroles with one potato. :)
*Now--I do have to say that these are my stand-by recipes, not really anything to brag about- I am almost ashamed to post them, :) but they freeze well and my kids don't complain because they are familiar.  Also, be forewarned that you will tasted the potato- it doesn't exactly go unnoticed, but it doesn't taste bad either.

 *Divide beef (correction, potato beef :) in two bowls.

For the Speedy Shepherd Pie:
In a large bowl, stir together 1 can on string beans, 1 can of tomato soup, and beef mixture.  Spread in casserole dish.  Top with mashed potatoes and grated cheese.

(Another Lyd's Tip: I am all about saving time, so I make a big batch of mashed potatoes when I make them for Sunday dinner or something, and set some aside for just this occasion.  I have also frozen some in quart size zip-lock bags, and I have found that it actually freezes pretty well, you just reheat in the microwave.  Works well for this purpose.  Instant potatoes are also speedy.)

 For the Speedy Tatertot Casserole:
In a large bowl, stir together 1 can of drained string beans, 1 can of cream of mushroom soup, and beef mixture.  Top with frozen tatertots.

Easy-sh'meezy! (Not to mention cheaper.)

Broccoli Chicken Casserole

You know a casserole is good when your crew wipes out the whole dish. :)  This was a real hit with the family.  The seasonings from the stuffing mix come through and help give it some good comfort food flavor, without the heaviness.  This was a tasty one that didn't take long to make.  In the words of my hubby, "You can definitely make this one again!"
Don't mind if I do.

Lyd's Tip: I don't know about you, but when I throw raw broccoli into a casserole, it always comes out kind of crispy still- just seems like it takes longer to cook.  I like to put it in a microwave safe bowl and nuke it for just a few minutes before I put it into the casserole so that it comes out tender and tasty... instead of totally raw... which is probably better for you, but hey, don't push me, at least I put it in. :)

Broccoli Chicken Casserole (Taste of Home)

1-1/2 cups water

1 package (6 ounces) chicken stuffing mix

2 cups cubed cooked chicken

1 cup frozen broccoli florets, thawed

1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted

1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 serving (1-1/3 cups) equals 315 calories, 13 g fat (6 g saturated fat), 66 mg cholesterol, 1,025 mg sodium, 25 g carbohydrate, 2 g fiber, 23 g protein.

Curried Butternut Squash and Rice Casserole

Are you tired of squash yet?  "NEVER!" you bellow, "Keep it coming!"  Well, you won't be after you try this family-friendly dish!  Yay for a meatless meal winner!  This has been by far the best meatless meal/squashful dish I've made yet.  It was delicious!!!  The whole family liked it- and that is saying something.  It was flavorful, had a fun variety of textures- I loved the nuts and cheese on top that add contrast AND protein.  This is a very healthy one, but it taste more like comfort food.  We didn't miss the meat one bit.  Also fairly inexpensive to make.  Could also pass as a side dish.  I was so happy to have stumbled across this one... I know you'll thank me! :)

Curried Butternut Squash and Rice Casserole (Country Living)

2 tablespoon(s) Vegetable Oil

1 cup(s) (about 1 medium) Chopped Onion (I don't usually have "shallots" lying around, so I used a big onion.)

1 Shallot, chopped

1 tablespoon(s) Curry Powder

1 teaspoon(s) Salt

1/2 teaspoon(s) Ground Coriander

1/4 teaspoon(s) Ground Black Pepper

2 cup(s) Reduced-Sodium Chicken Or Vegetable Broth

1 can(s) (14-ounce) Reduced-Fat Coconut Milk 

2 1/2 cup(s) (about 1 1/2 pounds) Butternut Squash, peeled and cut into 1/2-inch cubes

1 1/2 cup(s) Basmati Rice

1/4 cup(s) Sliced Almonds 

Parmesan Cheese

1/4 cup(s) Golden Raisins (I left these out.)

Heat oven to 375 degrees F. In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion, shallot, curry powder, salt, coriander, and pepper. Sauté until onion has softened — 5 to 7 minutes.

Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer. Serve immediately.

Lyd's Directions: I sauted the onion and squash with the seasonings in a little olive oil.  I also used cook rice from left-overs.  Then I stirred it all together (except cheese and nuts) and heated through, and poured it into a baking dish, added cheese and almonds and covered with foil, following the same cooking time.

Nutritional Information

(per serving)

Calories	310
Total Fat	7.0g
Saturated Fat	--
Cholesterol	4.0mg
Sodium	567mg
Total Carbohydrate	--
Dietary Fiber	5.00g
Sugars	--
Protein	6.0g
Calcium	--

Butternut Squash and Sausage Bake

Butternut Squash is my new best friend!!!  I'm trying to convince my family of it's wonders, but they just weren't buying it... until this dish!  It was SO GOOD!  You know it is getting bad when after your 6 year old would ask, "What we are having for dinner," it was immediately followed by, "Does it have squash?"  And it was't a happy, "I'm looking forward to that!" kind of question.  I must admit that it has been showing up in MANY of my dishes lately. :)  But this was a dish to celebrate, because everyone liked it, it was quick and easy to prepare, it packed lots of yummy comfort-food flavor, but was lite on the meat and heavy on the veggies.  You could almost go meatless, but I think the sausage really adds some flavor.  A definite winner in my book!

Meat Lite: Butternut Squash and Sausage Bake

Joy Manning, Serious Eats

1/4 pound Italian sausage (I used regular.)

1/4 cup olive oil, divided

3 onions, quartered and sliced

5 thyme sprigs (I just used dried, ground thyme and sage.)

2 teaspoons dried sage

 salt and pepper

1 small butternut squash, peeled and chopped into 1/2 cubes, (about 6 cups) seeds and scrapings reserved

(I also added 1 or 2 yellow summer squash I had.  They went well in it.)

1/4 cup flour

1/2 cup shredded smoked mozzarella

3/4 cup chicken stock

3 slices white sandwich bread, cut into cubes (Just used bread crumbs- saved myself some time.)

2 tablespoons melted butter, optional, plus a little extra to prepare baking dish (Didn't need it.)

Preheat oven to 350 degrees Fahrenheit. Butter a 9-by-12 inch baking dish.

Remove sausage from its casing and cook in a large skillet over medium heat until just browning, breaking up sausage with a wooden spoon as it cooks. Remove cooked sausage and refrigerate until ready to use.

Add enough olive oil to the rendered fat in the skillet to equal two tablespoons, and then add the onions, thyme and sage. Season liberally with salt and pepper. Cook over medium heat for 20 minutes, stirring occasionally, scraping the bottom of the skillet to loosen brown bits. When onions are thoroughly soft, remove and set aside.

While the onions cook, simmer the squash seeds and scrapings in the chicken stock for 10 minutes, strain and keep the stock warm over low heat.

Add the remaining two tablespoons of olive oil to the skillet. Toss the squash with the flour and arrange in a single layer in the skillet. (If the skillet isn't big enough, you'll need to do this in two batches.) Let the squash brown, undisturbed, for 4 minutes then stir the squash as it cooks for the next 4 minutes. Season liberally with salt and pepper and set aside.

To assemble the casserole, layer the onions in the buttered baking dish. Dot the onions with the sausage bits evenly, and then top with the squash. Sprinkle the smoked mozzarella over the top, and the pour the stock into the baking dish. Press the top of the casserole with a spatula to evenly distribute the liquid. Cover tightly with aluminum foil and bake for 30 minutes.

While the casserole bakes, pulse the bread crumbs with the melted butter (if using) in a food processor until you have coarse bread crumbs.

After 30 minutes, pull the baking dish out of the oven, remove the foil, top casserole evenly with breadcrumbs and bake uncovered an additional 20 to 30 minutes, until the liquid is absorbed and the top is nicely browned.

Spinach Pastry Diamonds

So "puff pastry" is probably not the most healthy direction to go after the last post. :)  However, my most recent meatless post was in February... of 2011.  Yes, it's time, and this was meatless, and it did turn out pretty well, which is saying something with the spinach volume.  I will say that it made a big batch and for some reason, the left-overs weren't as exciting. :)  But we did get our veggies in and wasn't too hard to make.  Off to a decent start.

Spinach Pastry Diamonds (Pepperidge Farm Puff Pastry)
2 tbsp. butter
1 medium onion, finely chopped (about 1/2 cup)
1 pkg. (10 ounces) frozen choppedspinach, thawed and squeezed dry
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
4 eggs
1 cup shredded Swiss cheese (about 4 ounces)
1/4 tsp. ground nutmeg
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
1 tbsp. water

Heat the oven to 375°F.
Heat the butter in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir in the spinach.
Stir the soup, 3 eggs, cheese and nutmeg in a medium bowl. Stir in the spinach mixture.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry into a 13 x 9-inch rectangle. Place the pastry in a 13 x 9-inch baking dish. Spread the spinach mixture evenly over the pastry.
Roll the remaining pastry sheet into a 13 x 9-inch rectangle. Place the pastry on the spinach mixture and tuck under the edges. Stir the remaining egg and water in a small bowl with a fork. Brush the pastry with the egg mixture.
Bake the pastry for 40 minutes or until the pastry is golden brown. Cool the pastry in the baking dish on a wire rack for 15 minutes. Cut the pastry in a diamond pattern to make 35 pieces.

Quiche Lorraine

Though eggs and I don't always get along, I find it hard to resist a hearty slice of quiche.  I've got a few quiche recipes stashed away in here, but why not try a new one?  I find I can usually count on Betty to deliver, and she definitely did on the filling part- delish, however I would not recommend this crust recipe.  I have tried it before and it hasn't turned out well both times, so this time I finally got smart and left a note in the margin to leave this darn crust recipe alone. :)  But forgive the crust and love the filling... like I did.  Mmmmm.

Quiche Lorraine (Betty Crocker)

Pastry

1 cup Gold Medal® all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings

Potato Sausage Casserole

I'm back after a bit of silence.  Hope you had a nice holiday-- good luck beating my dream Disneyland vacation!  Not to brag- but it was AWESOME! And hope you are ready for some yummy things to come this year.  This certainly doesn't seem like the "light" way to kick off the new year, but lets just start with delicious and go from there, shall we?  This was a delicious casserole that wasn't as time consuming as I thought it would be.  This one is kind of a "Man Food" recipe.  Doug loved it. :)  Need I say more?

Potato Sausage Casserole (Taste of Home)

Ingredients

• 1 pound bulk pork sausage
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup milk
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups sliced peeled potatoes
• 2 cups (8 ounces) shredded cheddar cheese
• Minced fresh parsley, optional

Directions

• In a large skillet, cook sausage over medium heat until no longer
• pink; drain and set aside. Combine the soup, milk, onion, salt and
• pepper.
• In a greased 2-qt. baking dish, layer half of the potatoes, soup
• mixture and sausage. Repeat layers.
• Cover and bake at 350° for 60-65 minutes or until potatoes are
• tender. Sprinkle with cheese; bake, uncovered, for 2-3 minutes or
• until the cheese is melted. Garnish with parsley if desired. Yield:
• 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 430 calories, 29 g fat (15 g saturated fat), 77 mg cholesterol, 1,130 mg sodium,

Chicken and Cheese Noodle Bake

I have WISHED for a mini-freezer for years, and this last Christmas, I was finally "good enough" to get one from Santa... although it came a bit late- as in, by my birthday a few month later--Santa got some serious millage off of this one. BUT that is ok with me, because I have a cute little freezer! It is pretty small, but it works perfectly for out little family, and I have really enjoyed finding freezer meals that give me a break every now and then on a busy night. I think my favorite is still the mini-cheddar loaves just because you can heat them up so fast in the microwave, but this noodle bake made a nice big batch! I was able to freeze 2 medium round and 1 large aluminum casserole pans, in addition to the large casserole dish we enjoyed for dinner that night. (I think I doubled and already "double-batch". :) It was a lot, but so nice for a busy night or if I ever need to take a meal to someone. (Plus, relatively inexpensive--always a bonus. :)

Chicken and Cheese Noodle Bake (Simple and Delicious, Taste of Home)

• 1 package (16 ounces) spaghetti, broken
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup butter, cubed
• 6 tablespoons all-purpose flour
• 2 cups 2% milk


• 4 cups cubed cooked chicken (I did it crockpot style and put it in that morning.)
• 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper.


Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1 cup equals 509 calories, 24 g fat (13 g saturated fat), 102 mg cholesterol, 691 mg sodium, 42 g carbohydrate, 3 g fiber, 29 g protein.

• 

Freezer Meals: This one goes out to Michelle...

A while back, my friend Michelle posted a comment/questions/request, and I just wanted her to know that I had not forgotten about her! Here is what she wrote:

Hey Lydia,
I love your site because you have actually made the meal and you add your own twist to things, or alternatives you think would make it taste better! I was wondering if you have any recommendations for "make ahead" meals? You know, ones you freeze and use another time? I am thinking of trying some of those out for busy times. Do you have any good recipes to recommend? Or have you tried out any that you have liked? Thanks!
-Michelle

Michelle,
If you only knew how very much I am wishing for a freezer (Even a small one!) and dreaming of actually having freezer space to make something like that happen! I've just got an itty-bitty freezer and I'm lucky to squeeze in a bit of frozen fruit, some meat, and an occasional bag of unhealthy, but delicious tater-tots. :) So actually stuffing in a frozen casserole or the like, does not happen very often, and when it does, it somehow gets buried in the frozen abyss almost never to be discovered again, until it is too late. HOWEVER, when I was almost due with my last little guy, my sweet friends threw me a "Practical Baby Shower" (Here I go again with the baby-shower recipes :) and some of the girls helped cook and assemble some nice freezer meals for me- it was a huge help after the baby came! (Space was a bit of an issue then too, because I remember having to leave some in her freezer and she brought them to me later.)

They made Stuffed Jumbo Shells, Orange Chicken, Mini Cheddar Meat Loaves (One of my favorites!), and Herbed Chicken for me. All of these recipes freeze up really well and they used those disposable aluminum Dollar Store containers which stack up really nicely, but I think I would prefer zip-lock bags because I would rather microwave to heat them up- the oven takes to long for my impatient self. :) Most of them took about 30-40 minutes to heat through and I feel like I could make a meal in that time- but if you are thinking ahead and just remember to pop it in the oven, it works fine.

All these meals are all relatively easy to make, too and the whole family loved them! I should get in touch with my friend that threw me the shower, because she was always making freezer meals- a big batch at a time and then tucking it away. I know casseroles work really well- you just kind of make double and freeze one, and it isn't as much trouble.

I have made the Orange Chicken, but I think I forgot to post it, so I'll get around to posting that one soon. I recently made the Herb Chicken- it makes a great Sunday meal! It doesn't take too long to make and it's really tasty! Anyway- best of luck with your endeavors and please share with me what you discover works well! I know you've got some good ones up your sleeve! Glad you are keeping track of me! I miss sweet friends like you!
-Lyd

Herb Chicken
6 boneless, skinless, chicken breasts
3/4 cup butter, melted (I think 1/2 cup or one cube would be plenty.)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup freshly chopped parsley
1 cup herb seasoned stuffing mix
1/4 tsp. dried sage
1/4 tsp dried thyme

Rinse chicken breasts and pat with pepper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 for about 45 minutes. Makes 6 or more servings.

Chicken Pot Pie with Whole Wheat Pie Crust

I FORGOT THE CHICKEN! Honestly- take the chicken out and all you have is "pot pie" and how tempting does that sound? I couldn't believe I forgot it! It was a long day though... I was just happy to put the top on and pop it in the oven... and it was at that moment that I realized I was missing a "key" ingredient. Despite my "forgetfulness", it tasted grand... happy news for the vegetarian. A yummy pie with or without the chicken. :) I just made a regular pie crust and subbed white for wheat, but admittedly, the crust wasn't amazing. It was a little dry and crumbly- I had to add more water to get it to hold together at all... I think I just needed to find a good whole wheat recipe. Still good though.

Chicken Pot Pie (Betty Crocker)
1 package (10 oz) frozen peas and carrots (I peeled and thinly sliced potatoes, carrots, celery, and added some frozen peas instead if the frozen package.)
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (Give me a break... do people really just chop up 1/3 cup and "reserve" the rest? Do a whole onion, I would sleep better if you did!)
1/2 tsp salt
1/2 tsp pepper
1 3/4 cup chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey (You almost forgot too, didn't you? :)
Pastry for 9-inch Two-Crust Pie

1. Rinse frozen peas and carrots in cold water to separate; drain. (Or cut up all those veggies I mentioned above.)
2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt, and pepper (and all the veggies if you do it that way.) Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, Stir in chicken (yes chicken!) and peas and carrots; remove from heat.
3. Heat oven to 425.
4. Make pastry. Roll two-thirds of the pasty unto 13-inch squares. Ease unto ungreased square pan (9x9x2 inches) (I just did mine in a pie dish and I doubled the recipe so I would have two pies.) Pour chicken mixture into pastry lined pan.
5. Roll remaining pastry 11 inch square. Cut out designs with 1 inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.
6. Bake about 35 minutes or until golden brown.

Eggplant Lasagna

Well, I got brave again and purchase another eggplant... it is just such a foreign food for me, but so lovely and smooth and purple, that it tempts me, and I buy it... and I'm usually quite baffled to know what to do with it. However, this time, I remembered my mom mentioning that she and my Grandma had made a lasagna with one that was really good and supposedly very low in calories... going right a long with everyone's new years resolutions, right? :) So I found a recipe (from Foodnetwork.com) and thought I would give it a try. It turned out pretty good. Eggplant just has a weird flavor and texture to me that I just can't quite get past, but Doug really liked it, and the kids actually did pretty good on theirs too... enough sauce and cheese to carry you through. :) I thought it was smart to pre-cook the eggplant because I don't think it would get cooked through otherwise.

Danny Boome's Eggplant Lasagna

• 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese (I used a container of cottage cheese for lack of ricotta. :)
  
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves
• 2 cups Nona's Marinara Sauce (I was in a hurry and used the spaghetti sauce from a can... FOR SHAME, but this looked like a good recipe.)
  

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remo

ve and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.