Lasagna

Try these family friendly recipes when you’re out of ideas. These delicious recipes will have your family wanting more!

Ingredients

• Kosher salt
• 4 ounces lasagna noodles
• 2 tablespoons extra-virgin olive oil
• 1 pound ground organic meatloaf mix, such as beef, pork or veal
• 2 cups tomato sauce
• 1/8 teaspoon red pepper flakes
• 3 cups baby spinach
• 1/3 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 6 tablespoons parmesan cheese, grated
• 1/4 cup basil, sliced

Preparation

1. Preheat the broiler.
2. Fill a wide pot with water and some salt and bring to boil.
3. Add the noodles and cook al dente, about 11 minutes.
4. Drain.
5. Transfer to cutting board and cut across in halves.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the meat and cook until browned.
8. Add the tomato sauce and red pepper flakes and simmer for about 5 minutes.
9. Add the spinach, then the ricotta and bring to a low simmer.
10. Season with salt and remove from the heat. Toss the mozzarella cheese and 4 tablespoons parmesan in a bowl.
11. Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles.
12. Top with half meat sauce and half cheese mixture.
13. Repeat with next layer.
14. Cover with the remaining noodles and sprinkle with remaining parmesan.
15. Drizzle lightly with olive oil and broil until golden and bubbly, 3 to 5 minutes.
16. Garnish with basil.

Chicken Tamale Pie

Ingredients

• 3 cups diced cooked chicken
• 1 1/2 cups salsa
• 1 can black beans, drained
• 1 1/2 cups chicken broth
• 1 tablespoon chili powder
• 2 scallions, minced
• 3/4 cup cornmeal
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon butter
• Salt & pepper
• Sour cream

Preparation

1. Preheat oven to 400 degrees F.
2. Heat chicken, salsa, beans, 1/2 cup of the broth and the chili powder in a 10-inch cast-iron skillet over medium heat. Stir until simmering.
3. Stir in scallions and remove from the heat. Mix cornmeal with the remaining 1 cup broth and 1 cup water in medium pan. Bring to a simmer over medium heat, stirring, until thick.
4. Remove from the heat and stir in cheese and butter.
5. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Spread the cornmeal mixture over the filling and bake until cooked through, roughly 30 mins.
7. Cool. Serve with sour cream

Tomato Soup With Grilled Cheese Bits

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 cups white onions, chopped
• 1 tablespoon garlic, minced
• 4 cups chicken stock
• 1 can crushed tomatoes
• Pinch of saffron threads
• Salt & pepper
• 1/2 cup orzo
• 1/2 cup heavy cream
• Grilled Cheese Croutons (see below)

Preparation

1. In a large pot heat the extra-virgin olive oil over medium heat.
2. Add the onions and cook over medium-low heat for 15 minutes, until golden brown.
3. Add the garlic and cook for 1 minute.
4. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt and 1 teaspoon pepper.
5. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
6. Fill a medium pot with water, add 2 teaspoons salt and bring to a boil.
7. Add the orzo and cook for 7 minutes.
8. Drain the orzo and add to soup.
9. Stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
10. Serve with grilled cheese bits on top. Try making on a panini grill.

Bacon & Broccoli Rice Bowl

Ingredients

• 2 cups white rice
• 6 slices bacon, chopped
• 1 head broccoli, divided, stems peeled and sliced
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons sesame oil
• 4 eggs
• Salt
• 3 tablespoons cilantro, chopped
• 2 scallions, sliced
• 2 tablespoons jalapenos, chopped

Preparation

1. Cook rice.
2. Preheat broiler.
3. Toss green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet.
4. Broil until beans are tender and charred, about 8 minutes.
5. Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat.
6. Add turkey, breaking it up with a wooden spoon, until browned, 3 minutes.
7. Add garlic, pickle and chile paste and cook until the garlic is slightly golden.
8. Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl.
9. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute.
10. Add soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
11. Serve with the cooked rice.

Turkey Lettuce Wraps

Ingredients

• 4 ounces thin rice noodles
• 2 tablespoons roasted peanut oil or vegetable oil
• Juice of 3 limes, plus lime wedges for serving
• 4 teaspoons teriyaki sauce
• 1 jalapeno pepper
• 1 (2-inch) piece ginger, peeled
• Zest of 1 lime
• 1 medium red onion, sliced
• 2 medium bell peppers, sliced
• 1 pound ground organic turkey
• 1/4 cup roasted unsalted cashews, roughly chopped
• 1/2 cup roughly chopped fresh cilantro or mint
• 2 romaine lettuce hearts, leaves separated

Preparation

1. Cook the noodles, then drain and toss with 1 tablespoon roasted peanut oil.
2. Whisk lime juice and 2 teaspoons teriyaki sauce in a small bowl.
3. Combine the jalapeno, ginger and lime zest in food processor or finely chop with knife. Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat.
4. Add the onion and cook until soft, roughly 5 minutes.
5. Add the ginger mixture and cook, stirring, until toasted, roughly 1 minute.
6. Add the bell peppers and cook, stirring, 3 more minutes.
7. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook until meat is cooked through.
8. Remove from heat and stir in the lime juice mixture, cashews and herbs.
9. Serve the noodles and turkey mixture in the lettuce leaves.
10. Serve with lime wedges.