Friday, September 6, 2019

Lasagna Pasta

I got a Wildtree seasoning pack for a Lasagna Skillet Meal. It was so good, but unfortunately Wildtree went out of business. So I'm copying the recipe from the box and I'll adjust the seasoning later. In addition I made the ground beef in the instant pot and it made this recipe so easy to make.

1 Pound of Ground Beef
2 Cups of Water
2 Cups of Elbow Macaroni or Other Noodles of Choice
1 (14.5 Oz) Can of Tomato Sauce or a Jar of Spaghetti Sauce
1/2 Cup of Mozzarella Cheese
Seasoning TBD

1. Cook and Drain the meat - Season as you like
2.  Add water, tomato sauce, macaroni and any seasonings to the pan. 
3. Bring to a boil, stirring occasionally.
4. Once it is boiling, reduce heat to low, cover and simmer 11-13 minutes or until the pasta is tender, stirring occasionally. 
5. Once the noodles are cooked, remove it from the heat, top with cheese and enjoy. 

Note: If the sauce is too think, adjust this recipe with less water or adding a thickening agent like flour.


Sunday, March 3, 2019

Cajun Potatoes and Sausage (Kristi Original)

1 Cup Chicken Broth
2 Rings of Kielbasa Sausage
1-1/2 to 2 Lbs of Potatoes
1 Package of White Mushrooms
4 tsp Cajun Seasoning
3/4 tsp Salt
1/2 tsp Black Pepper
4 Tbsp Butter
Optional: Peppers and Onions (I still need to experiment with additional ingredients.)

1. Cut up the Kielbasa into chunks, the potatoes into cubes and the mushrooms quartered
2. Add Chicken Broth to the Instant Pot
3. Add all ingredients - Add the butter and seasoning last
4. Close and Seal the Instant Pot
5. Set the instant pot to 3 minutes.
6. Once complete, do the quick release, Stir and Serve.

Sunday, September 2, 2018

Banana Peanut Butter French Toast (Kristi Original)

I saw banana french toast listed at the state fair, so I thought I'd give it a try. They turned out AMAZING! If you don't like peanut butter or if you have allergies, this would still be amazing. 

Ingredients
White Bread (I used Sarah Lee Artisan White)
Eggs (4-5)
Milk (Splash/Dump) 1/4 Cup
Vanilla (Splash/Dump) 2 tsp to 1/2 Tbsp
Maple Syrup (Drizzle) 1 TBSP
1/2 -1 Very Smashed Ripe Banana
Peanut Butter (1 TBSP)
Cinnamon (Dump - 2 tsp)

Mix all the ingredients together. Dunk each slice of bread fully into the batter. Then grill the bread until it is fully cooked. Top with butter and syrup and enjoy. Yum!

Broccoli Cheese Sauce (Kristi Original)


Growing up my mom would make Velveeta cheese sauce, steamed broccoli and toast. We would put the broccoli on the toast and top it with cheese sauce. Since I hated broccoli I thought it was awful. I thought it would be better with just the cheese on bread. That got me thinking about a new way to do this so my kids might eat it. So I decided to be sneaky blend the broccoli INTO the cheese sauce so my kids would eat it. It turns out I loved it. However the kids still refused to try it. I think if you made it without the garlic, kids could really enjoy this. However I loved the garlic. This cheese sauce tasted great on pasta, as a dip for chips or on toast. 

Ingredients
1/4-1/3 Log of Velveeta cut into cubes
1 Bag of frozen broccoli
1/4? cup of Milk
1 Clove of Crushed Garlic
1-3 slice Fresh Mushrooms
Salt to taste

Optional:
1 to 1/2 slice of onion finally sliced
1 Jalapeno finely chopped

1. Cook the broccoli according to the instructions. (I used steam in the bag in the microwave).
2. Add the broccoli and the rest of the ingredients to the blender. 
3. Blend the the mixture until it is smooth. (Add more milk if the blender isn't bending, it may need more liquid)

This sauce taste great over pasta, as a cheese dip for chips or veggies, over cooked veggies or on toast.