SPAZAGNA

SPAZAGNA
This recipe came from Made from Scratch.  It is one of Scott's favorite dishes.

1 (16 oz) package spaghetti
1# Italian sausage
1 medium onion, chopped
1 (26 oz) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 T butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions.  Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bow, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish.  Top with half of the cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.  Cover with tinfoil (spray with Pam so cheese won't stick) and bake at 350 for 30 minutes.  Uncover and bake 5 minutes or until cheese is melted.

BREAKFAST CROCK POT

EGG AND CHEESE BAKE
We had Ground Hog Day 2003.  Found in crock pot cookbook pg 22.
UPDATE: We had this again with homemade french bread as the bread crumbs.  Added a little bit of leftover ham and 1/2 a bag of broccoli that was frozen (defrosted it and drained).  Yum!  So easy!

3 cups bread, cut into cubes and toasted
1 1/2 cups shredded cheese
1 # (or less) bacon, fried & crumbled or ham chunks
6 eggs, beaten
3 cups milk
3/4 tsp. salt
1/4 tsp. pepper

Combine bread cubes, cheese ad meat in greased slow cooker.

Mix together eggs, milk, salt and pepper  Pour over bread.

Cook on low 4-6 hours.


EGG AND BROCCOLI CASSEROLE
This can easily be used for dinner.  Easy to make.  Found in crock pot cookbook pg. 23.  Good with salsa.

24 oz carton small-curd cottage cheese
10 oz pkg frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese (pepper jack or monterey jack would be good too)
6 eggs, beaten
1/3 cup flour
1/4 cup butter or margarine, melted
3 T finely chopped onion
1/2 tsp salt
shredded cheese, optional

Combine first 8 ingredients.  Pour into greased slow cooker.

Cover and cook on high 1 hour.  Stir.  Reduce heat to low. Cover and cook 2 1/2-3 hours or until temperature reaches 160 and eggs are set.

Sprinkle with cheese and serve.

PROTEIN RANCH

PROTEIN RANCH
This actually taste pretty close to ranch.  The kids didn't like it as well and I didn't like it the older it got, but did the first couple of days.  I liked how it was blended so Scott doesn't know it is cottage cheese (heehee).  Saw it on Pinterest.
http://fabulouspinterestfinds.blogspot.com/2012/02/protien-ranch.html

1 Cup Cottage Cheese (Watch your label, sometimes low fat doesn't mean low calories and the regular cottage cheese is only a few cal. more)
3-4 tsp. Buttermilk Ranch Dressing mix (I used the DIP - did 1 T next time use less)
1/4 C. water (or milk if you prefer: Milk will add more calories) add more water if the consistency is too thick for your liking.

Add ingredients to blender and blend until smooth. (About 3 min.) Enjoy! 

LASAGNA

LASAGNA

This recipe came from Cinda Eastin. My mom tried it and said she likes it better than hers (it is A LOT less work too). This is very easy to make. Everyone really liked it - yum!

9 lasagna noodles, cooked & rinsed

1# hamburger, browned & drained

1 pt (16 oz) fat free cottage cheese

2# mozzarella cheese, shredded

1 (25.6 oz) Prego Italian sausage & garlic meat sauce (this is what makes it so good)

Ladle enough sauce in your 9x13 baking dish so the noodles won't stick to the dish; mix remainder of sauce with the hamburger. Reserve about a cup of mozzarella cheese; mix remainder of mozzarella cheese with cottage cheese. Layer three times; noodles, meat sauce, cheeses. Top with reserved mozzarella cheese. Bake at 350 for 30-40 minutes.

Italian Sausage Lasagna

Scott really liked this and Jackson.  I thought it was good but still the above recipe better.  Abagail thought it was too spicy (but she did eat her serving).  Maybe make sure and get mild sausage next time.

WHAT YOU NEED

• 12
  lasagna noodles, uncooked
• 2tablespoons
  Bertolli® Extra Light in Taste Olive Oil
• 1package
  (16 ounce) JOHNSONVILLE® Italian Ground Sausage
• 1medium
  onion
• 2cloves
  garlic, chopped
• 1jar
  (24 ounces) marinara sauce
• 4cups
  ricotta cheese
• 1large
  egg
• ½cup
  KRAFT Grated Parmesan Cheese
• 2cups
  fresh spinach, lightly packed and chopped
• 2cups
  mozzarella cheese, shredded
• 1teaspoon
  dried oregano

PREPARATION

• 1
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• 2
  In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
• 3
  Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• 4
  Add marinara sauce to the sausage mixture and set aside.
• 5
  In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
• 6
  Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• 7
  Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
• 8
  Sprinkle with oregano.
• 9
  Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
• 10
  Let stand 10 minutes before cutting.

TINA'S DIP & MOM VEGGIE DIP

TINA'S DIP

This is from Tina Marchant. It is really good. Goes good with chips or veggies.

Mix and refrigerate:

1 packet of dry ranch salad dressing

1 carton of sour cream

1 carton of cottage cheese

(sour cream & cottage cheese should be the same size)

VEGGIE DIP

My mom gave me this recipe.

Mix all the below ingredients together:

2 c sour cream

2 c mayo (Best Foods is the best)

1 bunch green onions

2 c grated cheese

1 packet of Hidden Valley's Ranch Dressing Mix (NOT the dip mix)

BREAKFAST CASSEROLE

For French Toast Stratas - see French Toast posting.

FLORENTINE BRUCH CASSEROLE
The Pampered Chef - All The Best pg. 64
Very good. Takes awhile to prepare, but we thought it was worth it.

EGG AND BROCCOLI CASSEROLE
We really liked. It was even better the 2nd day. We put salsa on top.

1 (24 oz) small-curd cottage cheese
1 (10 oz) frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
6 eggs, beaten
1/3 cup all-purpose flour
1/4 cup butter, melted
3 T finely chopped onion
1/2 tsp salt

In a large bowl combine ingredients. Pour into a greased slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2 1/2 to 3 hours longer or until eggs are set or a thermometer reads 160. Sprinkle with extra cheese if desired (we didn't).
6 servings