I think whomever invented the Garden also had to have invented Pinterest. Pinterest has been a life saver for me and all of my excess garden veggies! I found this recipe on Pinterest for Zucchini Boats and I had to give it a try.
Category: Last Night’s Supper
One of my favorites….I try not to make it too often, however, because only one of my kids will eat it. Apparently there are too many veggies involved!
I have a confession to make….last night’s supper was actually pizza. 🙂 I was busy working on my oldest son’s elementary years’ scrapbook (for his graduation party) and my husband was beat. So we didn’t feel like cooking.
But on Saturday night, my husband made his great (great?) Grandpa’s pancakes. They were so yummy that I wanted to share them!
This is actually a supper we had, not last night, but Tuesday night. It all started because my husband said, “I wonder if we can make an egg lasagna….”
I’m here to tell you, you can! 😉 And he did. I apologize for not having any pictures of it. The next time I make it, I will take a photo and add it. This is how he created it:
1 box of lasagna noodles
1 package of bacon or roll of ground sausage (I imagine you can also use ham)
a variety of raw vegetables, if desired (we used spinach, onion, green pepper, broccoli and cauliflower)
a variety of shredded cheese
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon Montreal Chicken Seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons drippings
Boil one box of lasagna noodles until tender. Rinse and drain in cold water. Set aside.
Fry the bacon or sausage. Crumble. Save the drippings for the sauce. Set aside.
Scramble the eggs. We added spinach to ours while scrambling. Set aside.
Using 2 tablespoons of drippings, fry the onion and stir until transparent. Stir in the flour, cooking over medium low heat for about six minutes, or until the mixture bubbles and turns golden. Stir in milk. Add the seasonings, cook, stirring, until thickened. Set aside.
In a casserole dish, first place a small amount of sauce on the bottom of the dish. Layer lasagna noodles, sauce, scrambled eggs, crumbled bacon or ground sausage, any vegetables of choice and cheeses. Be ample with the sauce and cheese. Once you have your top layer of just lasagna noodles, add the remaining sauce and cover with cheese.
Bake, uncovered, at 350 degrees for 30 minutes.
If you make this for supper at your house, let me know what you think. My husband created this dish, just to see if he can. We all loved it! Do you? Let me know by leaving a comment. 🙂
I have not posted last night’s supper in quite some time. I promise, I’ve still been cooking! 😉 I seriously just haven’t thought about it. But this chicken was so good that I felt the need to share!
It is an old Taste of Home Recipe that my mom gave me years ago. My boys told me that I need to make our chicken like this all the time. Fine with me – it was so super easy!!
3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope Ranch Salad Dressing mix
8 boneless skinless chicken breast halves (2 pounds)
1/2 cup butter or margarine, melted (I actually used 1/4 cup)
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in the butter, then roll in cornflake mixture to coat. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.
Yield: 8 servings
For Supper last night I tried something new. I made an Orange-Glazed Pork Loin. I served this with mashed potatoes, gravy, string beans, carrots and homemade bread (from the bread machine). I had shopping to do, which takes me all day. So I varied from the recipe a bit. I put the pork loin in the oven at 225. I put a little water in the bottom of the pan. And I covered it. It cooked in there all day. At four I turned it up to 350. At five I uncovered it. I think it made it more tender that way – it fell apart when we cut it. I won’t do it that way if I don’t have to. I just knew I’d be too busy to get it in the oven at three.
I found this recipe in an old Taste of Home Magazine.
Orange-Glazed Pork Loin
1 tsp. salt
1 garlic clove, minced (I just used a tablespoon of jarred minced garlic)
1/4 tsp. dried thyme
1/4 tsp. ground ginger
1/4 tsp. pepper
1 rolled boneless pork loin roast (about five pounds is what the recipe called for – mine was eight)
1/4 c. packed brown sugar
1 tbsp. cornstarch
1 c. orange juice
1/3 c. water
1 tbsp. Dijon mustard
Combine the salt, garlic, thyme, ginger and pepper; rub over entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 2 hours. Meanwhile, in a saucepan, combine brown sugar and cornstarch Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over the roast. Bake 1 hour longer or until a meat thermometer reads 160 degrees, brushing occasionally with glaze. Let stand for 10 minutes before slicing; serve with remaining glaze.
For the gravy, I skimmed all the fat off the top of the drippings that were left in the pan. I then used a Tupperware (Hidden Valley Ranch, to be exact) shaker. I put two tablespoons of flour in it at a time, filled it with water, and shook. I dumped this in to the drippings. I did this twice. But you simply add flour and water until your gravy is at your desired consistency. Stir your gravy constantly while it boils. That is key. And since the drippings had orange juice in them, I found the gravy too sweet. So I added two packets of dry brown gravy mix as well.
My boys loved it! There were enough leftovers to freeze a small meal for another time.
I found this yummy soup recipe on allrecipes.com. I have very picky eaters – I only have one boy who will eat almost anything. The rest are very picky about which vegetables they will eat, and they watch out for “green stuff” in any soup I make! 😉 Despite the carrots and onions, this is one my whole family gobbled up! I pulled some frozen dinner rolls out of the freezer and served up a yummy fall meal. For dessert, homemade brownies. My kids told me I was “on fire”! 😉
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream
(For my family size, I tripled it.)
In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
(I also fried up some bacon, crumbled it up, and added it at this point.)
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
If you like ooey, gooey brownies, these are to die for!
(For my family size, I doubled it)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
- In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
- Bake in preheated oven for 25 to 30 minutes. Do not overcook.
- To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm.