Zucchini Casserole

1 lb hamburger, ground turkey or Italian sausage
1 C onion, diced
1 tsp minced garlic
2 tsp oregano
salt & pepper, to taste
8oz cream cheese-softened ½ cup of parmesan cheese. 2 zucchini, sliced or shredded

Shredded mozzarella cheese (or whatever cheese you'd like) 

Preheat oven to 350⁰. Cook beef, onion & garlic until meat is no longer pink. Drain, if needed. Add remaining ingredients (except mozzarella cheese) & stir. Place in a greased 2 quart baking dish.

Sprinkle mozzarella cheese on top. Bake for 30 min. Remove from oven. Sprinkle more oregano on top.

Chick Fil-A Chicken Sandwiches

From Natashaskitchen.com

Chicken Marinade:

3 medium chicken breasts, boneless, skinless, halved into 6 cutlets

1 1/2 cups low-fat buttermilk

1 Tbsp hot sauce

1 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

Classic Breading for Fried Chicken:

1 1/2 cups all-purpose flour

2 tsp salt

1 tsp black pepper

1 tsp baking powder

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

Oil for frying - vegetable oil, canola oil or peanut oil

Toppings for Chicken Sandwiches:

6 burger buns, buttered and toasted

6 green lettuce leaves

1 large tomato, sliced

2 dill pickles, sliced into rings

Mayonnaise, or your favorite sauce

Pound chicken cutlets between 2 sheets of plastic wrap to an even 1/2” thickness so they cook evenly.

In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.

Heat 1 ” oil in a soup pot or dutch oven to 350˚. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior. Add chicken, 2 pieces at a time so you don’t crowd and reduce the temperature of the oil too quickly.

Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚.

Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Chick Fil-A Sauce:

4 tspns yellow mustard

¼ c barbecue sauce

1 cup mayonnaise

2 T honey

¼ tspn garlic powder

Mix all ingredients together & chill

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

Parsley

Butter

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Sprinkle with parsley & top with butter.

Loaded Baked Potato Soup

8 slices of bacon
1 small onion
2 cloves garlic
5-6 large potatoes - peeled and diced
2 C Chicken Broth
3/4 C butter
3/4 C flour
1 C heavy cream
5 C milk
1-2 tsp salt
1/2 tsp pepper
2 C shredded cheddar cheese
1 bunch green onions
1/2 C sour cream

In a large pot cook the bacon - when it's done pull it out, and cut into strips.
Add the butter to the pot with the bacon grease and melt it. Add the onion, garlic and potatoes and cook slightly. Add the flour, salt and pepper and stir - cooking the flour slightly. Add the chicken broth, milk and cream and bring to a boil
Turn the heat down and simmer until the potatoes are cooked through. Add the cheese and stir. Add the sour cream, bacon and the green onions and stir. Serve with more cheese, bacon and green onions on top.

*I usually use already baked potatoes w/ the skin on & dice them. I also use already cooked bacon bits & butter instead of the bacon grease to speed things up.

Lasagna Rolls

Sauce:
2 T butter
4 tsp flour
1 ¼ c milk
1/4 tsp salt
1/8 tsp black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 T grated Parmesan
3 oz thinly sliced prosciutto, chopped
1 large egg, beaten
¾ tsp salt, plus more for salting water
½ tsp black pepper
1 to 2 T olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 oz)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Set aside.

Preheat the oven to 450⁰ F.

Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13X9 glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, then spread about 3 T of ricotta mixture evenly over each noodle.

Starting at the end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, on top of the bechamelsauce. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup marinara over rolls and sprinkle with remaining cheese.

Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.