PEROGY LASAGNA (OAMC)
Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**
Provided by Pamela
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together cottage cheese, egg and onion salt.
- In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
- Line bottom of a 9 X 13 inch pan with 4 noodles.
- Spread first mixture evenly on top.
- Add 4 additional noodles and cover evenly with potato mixture.
- Top with remaining 4 noodles, remaining cheese and bacon.
- Bake at 350 degrees for 30 minutes.
- Serve with sour cream.
- For best flavour, bake ahead and reheat.
- *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
- **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
CREAMY CHICKEN LASAGNA - OAMC
My dh can only eat chicken and turkey. All beef makes him ill, he isn't overly fond of fish. Other meats... well suffice it to say he won't touch. So in viewing my recipes you'll see a plethera of chicken recipes. I'm always striving to find something new. He has 3 response levels to new recipe's 1. I didn't like that (insert reason) 2. He doesn't say anything, when asked ... oh oh it was fine (or good) 3. OMG that was so great, and he eats it like there is no tomorrow. This got a thumbs up from one of the pickiest eaters i've ever met. This is adapted for my OAMC needs. It's a little time consuming but definitely worth the work.
Provided by ColoradoCookin
Categories Chicken Breast
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Cook chicken breasts and cut into small cubes (less than 1/2 inch).
- Cook noodles in boiling water until almost done, Drain and rinse in cold water, Lay flat on baking sheet and cover with plastic wrap while you make sauce.
- Cook onion in butter in large pan for about 2 minutes or until softened.
- Add flour and stir over low heat for another minute.
- Stir in dried herbs and chicken.
- Slowly add stock and milk or cream, Boil for about 1 minute.
- Add carrots and broccoli, cook for 5 minutes.
- Salt,pepper and add crushed red pepper to taste.
- Spray 2 13x10 inch baking pans with no stick spray.
- Put enough sauce in the bottom of the pans to just cover.
- Start assembling, 1/4 noodles, 1/4 sauce, 1/4 cheese making 2 layers. Add a little basil and crushed red pepper to the top for looks if desired.
- Cover with foil and bake until bubbling (about 40 minutes).
- Uncover and brown for about 5 minutes to brown top slightly.
- Let stand about 20 minutes before cutting and placing in containers to freeze.
- After reading the comments I tried some things. The egg noodles as well as penne pasta worked really well. The type of pasta I used determined the amount of sauce that was left obviously. Just experiment to see what works for you. Using egg noodles or penne seriously cuts the time on this way back. Using frozen carrot/broccoli blends works great too, to cut back on time. Both of those alterations didn't change much, though the frozen veggies changed a little bit of the "fresh" taste in my opinion. If you're doing a day long OAMC marathon, these minor changes might make a big difference. As for the sauce, I think the elevation and dryness of the flour affect the sauce, so does oven temperature Like one reviewer said the sauce thickens as it stands.
SOUTHWEST CHICKEN LASAGNA - OAMC
Another recipe from my catering biz, it's a big hit at weddings. Requested frequently. You'll find with my recipes a plethora of chicken recipes, my husband has a very high iron content and can't eat anything except for chicken and turkey. Hope you like this one, it's made to serve 16, 1.5 cup servings.
Provided by ColoradoCookin
Categories One Dish Meal
Time 1h20m
Yield 1 1/2 cup, 16 serving(s)
Number Of Ingredients 19
Steps:
- Cook noodles according to directions, drain and set aside.
- For the cottage cheese mixture, mix all ingredients and set aside.
- To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
- Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
- Preheat oven to 375°F.
- Lightly spray 2 13x9 pans, with no stick spray.
- To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
- Cover pan with foil; repeat with second pan, cover that pan with foil also.
- Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.
Nutrition Facts : Calories 550, Fat 20, SaturatedFat 9.6, Cholesterol 150.3, Sodium 951, Carbohydrate 44.3, Fiber 3.4, Sugar 10.2, Protein 47.2
SANTA FE LASAGNA (OAMC)
Adapted from Company's Coming Make Ahead meals by J. Pare. You can also add green, red, or jalapeño peppers to the meat sauce if desired. You can also make this in 2 8x8 baking pans.
Provided by Pamela
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
- For Cheese sauce: combine ingredients and mix well.
- To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
- Sprinkle cheddar and Monterey jack cheese over lasagna.
- Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
- To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
- To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.
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