Monday, July 23, 2007

Easy Lasagna Rolls

Serving Size : 6
Categories : Pasta

12 lasagna noodles -- cooked, drained
2 cups cottage cheese
1 1/2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese
2 eggs
2 tablespoons parsley -- chopped
32 ounces spaghetti sauce
2 cups mozzarella cheese -- shredded

Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.

Place one lasagna noodle on work surface.

Spread 1/3 cup cheese mixture on noodle evenly.

Roll up tightly like a pinwheel.

Place seamside down in baking pan, that has 2 cup of
spaghetti sauce in bottom.

Continue until with remaining ingredients.

Cover rolls with remaining sauce and sprinkle with additional mozzarella

Bake, covered, 350 degrees 1 ½ hours

* Lasagna Noodles come 16 per pkg
* Don't drain noodles, as they will stick together
* Use less than 1/4 cup filling or make slightly more filling

Beef Enchiladas

Serving Size : 12
Categories : Main Dish

4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red

Brown roast on all sides in oil in saucepan. Place roast in slow cooker

Add remaining ingredients except tortillas, cheese and sauce

Cover. Cook on High 4-5 hours

Shred meat with fork and return to slow cooker

Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.

"Fix It and Forget It Cookbook"

Funky Chicken with Sesame Noodles

Serving Size : 8


Sesame Noodles
1 lb spaghettini -- (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions -- thinly sliced
1/4 cup sesame seeds
Funky Chicken
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 cloves garlic -- minced
1/4 cup brown sugar
1 teaspoon ginger -- fresh chopped (or 1/4 teaspoon dried)
4 chicken breasts -- boneless, skinless
sesame oil -- for sauteeing

First make the sesame noodes: Cook the spaghetti according to package

Drain (I also rinse).

In a jar, add the soy sauce, sesame oil and the sugar.

Shake until well blended and the sugar has dissolved.

Pour this over the pasta.

Toss with scallions and sprinkle with the sesame seeds.

Set aside while you marinate and then cook the chicken.

Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic,
brown sugar and the ginger.

Make sure the sugar has pretty much dissolved.

Add the chicken, making sure it's all coated with the sauce.

Cover and stick in the fridge for 2-3 hours.

Remove the chicken from the marinade, and toss out the marinade left at
the bottom of the bowl.

Heat the sesame oil in a large non-stick pan.

Add the chicken in batches and saute for about 10 minutes, or until done,
adding more sesame oil as needed.

Remove the chicken from the pan and let cool slightly.

Slice the chicken diagonally into thin strips.

Serve the chicken over the sesame noodles.

Stand back and watch your guests/children/loved ones inhale this dish.

"This has to be one of the most amazing chicken dishes I have ever
made or eaten. It's really scary to watch people just attack this dish
and practically inhale it in one breath. Brush up on your Heimlich
Maneuver, people do get a little over-enthusiastic"

Zucchini Garden Chowder

Serving Size : 8
Categories : Soup/Stew

1 medium zucchini -- chopped
1 medium onion -- chopped
2 tablespoons parsley -- minced
1 teaspoon dried basil
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon lemon juice
1 can diced tomatoes -- undrained (14-1/2 ounces)
12 ounces evaporated milk -- (12 ounces)
10 ounces frozen corn -- (10 ounces)
1/4 cup Parmesan cheese -- grated
2 cups cheddar cheese -- Shredded
1 Pinch sugar -- optional

In a Dutch oven or soup kettle, saute the zucchini, onion, parsley and
basil in butter until vegetables are tender. Stir in flour, salt and
pepper. Gradually stir in water. Add the bouillon and lemon juice; mix
well. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and
simmer for 5 minutes or until corn is tender.

Just before serving, add cheeses; stir until melted. Add sugar and garnish
with parsley if desired.

Spaghetti Pie

Serving Size : 6
Categories : Pasta

6 ounces spaghetti
2 tablespoons butter
2 eggs -- beaten
1/2 cup Parmesan cheese -- grated
1 cup cottage cheese
1 pound ground beef
1/2 cup onion -- chopped and blanched
1/4 cup sweet red pepper -- OPTIONAL chopped and blanched
8 ounces tomatoes, canned -- (8 ounces) cut up
6 ounces tomato paste -- (6 ounces)
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 cup mozzarella cheese -- shredded

Cook spaghetti according to package directions; drain and place in bowl.
Add butter, eggs and Parmesan cheese; mix well.
Spread over the bottom and up the sides of a greased 10-in. deep-dish pie plate.
Spoon cottage cheese into crust; set aside. In a skillet, brown beef, onion and red pepper until beef is browned; drain.
Stir in tomatoes, tomato paste, sugar, oregano and garlic salt.
Spoon over cottage cheese.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with mozzarella cheese; return to the oven for 5 minutes or until cheese is melted. Cut into wedges.

Pork Chops with Mushroom Sauce

Serving Size : 6
Categories : Crock Pot, Ham/Pork

6 pork chops -- boneless
1 can cream of mushroom soup
3/4 cup White wine
4 ounces mushrooms, canned -- sliced
2 tablespoons tapioca -- quick cooking
2 teaspoons worcestershire sauce
1 teaspoon beef bouillon granules
1/2 clove garlic -- minced
1/4 teaspoon dried thyme

Place pork chops in slow cooker
Combine remaining ingredients and pour over pork chops
Cook on Low 8-10 hours or on High 4.5 - 5 hours
Serve over rice

"Fix It and Forget It Cookbook"

Cilantro Rice

Serving Size : 8
Categories : Side Dish

1/2 cup vegetable oil
10 cloves garlic -- finely chopped
4 cups jasmine rice -- cooked and chilled
2 tablespoons white sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon green onion -- chopped
1 teaspoon green onion -- chopped
1/4 cup basil leaves -- fresh
1/2 cup chopped fresh cilantro
2 tbp cilantro -- chopped, fresh


  • Heat the oil in a wok or large skillet, over medium-high heat.

  • Fry the garlic until golden

  • Add the rice, sugar, fish sauce, and soy sauce.

  • Cook over medium heat, stirring gently.

  • When the mixture is well blended, stir in the green onions, basil, and cilantro.

OAMC July 2007

Meal Plan:
* Beef Enchiladas
* Easy Lasagna Rolls
* Pork Chops with Mushroom Sauce
* Spaghetti Pie
* Zucchini Garden Chowder
* Angel Chicken Pasta
* Funky Chicken with Sesame Noodles
* Cilantro Rice

- everything was doubled except for the Beef Enchiladas
- shopping list generated by MasterCook, sorted by store location

Shopping List:
brown sugar -- (1/2 cup, baking products)
evaporated milk -- (24 ounces, baking products)
sugar -- (3/4 cup, baking products)
white wine -- (2 1/2 cups, beer and wine)
canned mushrooms -- (8 ounces, canned vegetables)
canned tomatoes -- (1 can, canned vegetables)
canned tomatoes -- (16 ounces, canned vegetables)
Worcestershire sauce -- (4 teaspoons, condiments)
oil -- (2 tablespoons, cooking oils/shortening)
sesame oil -- (1/2 cup, cooking oils/shortening)
sesame oil -- (cooking oils/shortening)
vegetable oil -- (1 cup, cooking oils/shortening)
butter -- (1 3/8 cups, dairy products)
cheddar cheese -- (1 pound, dairy products)
cheddar cheese -- (4 cups, dairy products)
cottage cheese -- (1 1/2 quarts, dairy products)
cream cheese with chives and onions -- (8 ounces, dairy products)
eggs -- (8 , dairy products)
mozzarella cheese -- (2 quarts, dairy products)
Parmesan cheese -- (2 1/2 cups, dairy products)
rice -- (dried beans and rice)
all-purpose flour -- (2/3 cup, flours)
frozen corn -- (20 ounces, frozen vegetables)
tapioca -- (4 tablespoons, grain products)
chicken breast halves -- (12 , meat and poultry)
chicken breasts -- (8 , meat and poultry)
chuck roast -- (4 pounds, meat and poultry)
ground beef -- (2 pound, meat and poultry)
pork chops -- (12 , meat and poultry)
enchilada sauce -- (4 cups, Mexican food products)
tortillas -- (8 large, Mexican food products)
sesame seeds -- (1/2 cup, nuts and seeds)
fish sauce -- (4 tablespoons, Oriental food products)
soy sauce -- (1 3/4 cups, Oriental food products)
teriyaki sauce -- (1/2 cup, Oriental food products)
angel hair pasta -- (2 pound, pasta)
lasagna noodles -- (24 , pasta)
spaghetti -- (12 ounces, pasta)
spaghetti sauce -- (64 ounces, pasta)
spaghettini -- (2 lb, pasta)
fresh basil leaves -- (1/2 cup, produce)
fresh cilantro -- (1 cup, produce)
garlic -- (25 cloves, produce)
green onions -- (2 2/3 tablespoons, produce)
lemon juice -- (2 teaspoon, produce)
onions -- (4 small, produce)
onions -- (1 cup, produce)
onions -- (2 medium, produce)
parsley -- (1/2 cup, produce)
scallions -- (6 , produce)
sweet red peppers -- (1/2 cup, produce)
tomatoes -- (2 can, produce)
zucchini -- (2 medium, produce)
beef bouillon granules -- (2 teaspoon, soups and gravies)
chicken bouillon cubes -- (6 , soups and gravies)
cream of mushroom soup -- (2 can, soups and gravies)
golden mushroom soup -- (2 can, soups and gravies)
cilantro -- (4 tbp, spices and seasonings)
cumin seed -- (2 teaspoons, spices and seasonings)
dried basil -- (2 teaspoon, spices and seasonings)
dried oregano -- (2 teaspoon, spices and seasonings)
dried thyme -- (1/2 teaspoon, spices and seasonings)
dry italian-style salad dressing mix -- (2 package, spices and seasonings)
garlic salt -- (1 teaspoon, spices and seasonings)
ginger -- (2 teaspoon, spices and seasonings)
pepper -- (2 1/2 teaspoons, spices and seasonings)
salt -- (1 1/3 tablespoons, spices and seasonings)
tomato paste -- (12 ounces, tomato sauces)
green chilis -- (2 cans)
jasmine rice -- (8 cups)
water -- (6 cups)
white sugar -- (4 tablespoons)


Sharon and I have been doing Once-A-Month-Cooking for awhile now. I thought I'd take the liberty of posting my meal plans with shopping list in case anyone was interested. Seeing as you guys haven't posted any recipes lately... AHEM!