Lasagna Bread

I made this for dinner tonight with a green romaine lettuce salad to go with it. It was delicious! Do try this one soon! The thing I liked the most about it was that it was easy to make and it used ingredients that I always have on hand so no special trips to the grocery store to make it! :)

I took this picture after dinner because I forgot to take a picture when I pulled it out of the oven. This was all that was left after dinner- my family loved it- this will be added to our rotation! :)
I am sorry that the picture doesn't do this justice I am not a photographer and I don't have a really nice camera to take beautiful pictures of the food I cook. I did cook it on a Pampered Chef Stone- which I love! If you have never cooked on a stone before try it out!

1 lb of ground hamburger cooked (or I used ground turkey)
2 cups of grated cheese- I used a cheddar/ monterey jack blend
2 packages of Crescent Rolls
1 can diced tomatoes with juice
1/2 chopped onion
1/4 cup of chopped parsley (4 tsp of the spice)
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1 can tomato paste
1 cup of cottage cheese

Brown ground beef and onion and mix well with spices diced tomatoes and tomato paste. Spread eight rolls flat on a cookie sheet or stone, making sure that the seams are pinched together and closed.
Layer half of the meat, then the cheese and then the meat and cheese. Cover with the other package of rolls and pinch around the edges or use a fork like I did.



Bake at 375 degrees for 20-25 minutes.

Queso Chicken Pasta

Here is another great recipe from evil shenanegans- it is truly evil- in the best way possible. www.evilshenanegans.com

Serves 4-6

8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken

Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.

Cook the pasta according to the package directions, but reduce the cooking time by two minutes.

In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.

Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.

Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.

Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.

Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.

Italian Bake

8 ounces pasta (I usually use the bow tie or the spiral ones, not sure what they're called.)
1 jar spaghetti sauce
1 envelope Italian salad dressing mix
1 lb. ground beef or chicken
2 cups grated mozzarella

Cook pasta according to package directions, drain. Cook the hamburger or chicken. (If you're using chicken, cut it up into bite sized pieces.) In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and mix together. Place the meat on the bottom of a casserole dish. Spread the sauce/pasta on top. Sprinkle with cheese. Bake, uncovered at 400 degrees for 15-20 minutes or until heated through.