Classic Lasagna

1 lb. ground beef, browned and drained
1 jar favorite spaghetti sauce
1 box no-boil lasagna noodles (I use whole wheat)
1 24 oz. container cottage cheese OR ricotta cheese
2 eggs
1 T Italian Seasoning
1 T garlic salt
2 c. shredded mozzerella cheese

Preheat oven to 400 degrees. Mix ground beef and spaghetti sauce together in one bowl. Mix cottage cheese, eggs, Italian seasoning, and garlic salt together in another bowl. Pour a little spaghetti sauce to cover pan before laying first layer of noodles. Lay noodles. Spread cottage cheese mixture over dry noodles. Then spread sauce mixture. Repeat so that you have 3 layers of each. Sprinkle mozzerella cheese over lasanga. Bake for 30-40 minutes until hot and bubbly.

Zucchini Pie

This makes a great main or side dish. Skip the crescent roll crust for a lower-carb version.

4 medium zucchini
1/2 c. chopped onion
1 T olive oil
1 T butter
1 roll pork sausage
4 eggs
1 c. shredded mozzerella cheese
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
1 roll crescent roll
1 T honey mustard

1. Slice zucchini into thin circles. Chop onion. Saute zucchini and onion in olive oil and butter until zucchini is soft and squishy.

2. Brown sausage and let drain.

3. Mix zucchini mixture and sausage together in bowl. Let cool for about 5 minutes, then mix in cheese, salt, pepper, and oregano. Beat eggs together in separate small bowl. Stir eggs into mixture.

4. Spray pie pan with nonstick spray. Press crescent roll in pan. Spread honey mustard on crescent roll. Pour in zucchini mixture.

5. Bake at 375 degrees for about 45 minutes to an hour, or until fork comes out clean. (If crescent roll starts to get too brown on sides, put aluminum foil over pie for rest of cooking time.) Let sit for about 5 minutes before serving.

Taco Soup

1 1/2 lb. ground beef, browned and drained
1 can corn, drained
1 can black beans, drained and rinsed
1 small can chopped green chiles
2 cans stewed tomatoes
2 cans chicken broth
1 packet taco seasoning
1 packet dry Ranch dressing mix

Dump all in crockpot and turn on LOW for 6-7 hours. Top with cheddar cheese, crushed tortilla chips, and sour cream. YUMMY!

Skillet Pork Chops

Pork Chops:

3/4 c. flour

1 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 tsp cayenne pepper

4-6 pork chops

olive oil

For gravy:

1 c. chicken broth

1/2 c. sour cream

Mix together flour, salt, pepper, garlic powder, and cayenne pepper. Dredge each pork chop in seasoned flour mixture and tap off excess. Heat a generous amount of olive oil in skillet. Brown pork chops about 3-4 minutes on each side. You might have to do this in batches. Add more oil if needed. Remove pork chops from skillet when all are browned.

Whisk in extra seasoned flour mixture into leftover oil in pan. Add chicken broth and simmer on medium-low for about 3-4 minutes. Stir in sour cream and mix together well. Return pork chops to pan and finish cooking with lid on for about 10 minutes.

Roasted Broccoli

This side dish is so simple, but so good! This is my favorite way to have broccoli and one of our favorite weeknight sides to eat.

2 bunches broccoli
olive oil
kosher salt
freshly cracked black pepper

Trim broccoli heads off stalk. Lay broccoli on single layer on baking sheet. Drizzle broccoli generously with olive oil then generously with salt and pepper. Mix to coat on all sides. Add more olive oil and salt if need be. Roast at 425 degrees for about 15-20 minutes, turning once during roasting. You will never want broccoli another way!

Orzo and Spinach Salad

Great summer side dish!

1 cup orzo, uncooked
1 c. spinach leaves, chopped
12 oz. cherry tomatoes, halved
1/4 c. olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1/4 tsp garlic salt
1 (4 oz.) pkg tomato and basil feta cheese

Cook orzo in salted, boiling water for about 8-10 minutes until tender. Drain pasta, then stir in spinach leaves to hot pasta until wilted. Mix in cherry tomatoes. In separate bowl, whisk olive oil, salt, pepper, red pepper flakes, and garlic salt until blended. Pour over pasta and stir in until all is coated. (Add more salt to taste.) Chill salad in refridgerator for about an hour. Stir in feta cheese before serving. You can continue chilling or serve salad at room temperature.

Crockpot Beef Stroganoff

I love this recipe! It is so good to come home to it after a long day at work!

2 lb. beef stew meat
2 cans cream of celery
1 can cream of mushroom
1 onion, chopped
1 pint of mushrooms, sliced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
egg noodles or rice

Put all ingredients in crockpot and stir around a bit. Cook on LOW for 8 hours. Serve over warm egg noodles or rice.