Lasagna Toss

1 pkg (12 oz)  large Shell-Roni macaroni, cooked
2 lbs ground beef (I usually use only 1 1/2 lbs.)
½ cup chopped onion
1 clove garlic, minced
1 27 oz can spaghetti sauce (I usually make my own sauce, and make more than what one jar would equal.  I find it is dry without the extra sauce.  I make mine with a large can of tomatoes, a can of tomato sauce and Italian seasonings to taste.)2 cups ricotta or cottage cheese
1 Tbs chopped fresh parsley
2 cups (8oz) shredded mozzarella cheese
Grated Parmesan cheese, optional

Heat oven to 350. Cook pasta according to package directions drain.

 Meanwhile in large skillet, brown grown beef with onions and garlic; drain off excess fat. Stir in spaghetti sauce and simmer  until heated through.

remove 1 cup sauce

Stir cooked pasta into meat sauce.

Place ½ pasta mixture in 2 quart casserole. Combine cottage cheese with parsley. Evenly spread on top of mixture in casserole.Sprinkle with 1 cup mozzarella cheese; cover with remaining pasta mixture then the extra sauce and remaining mozzarella. (Sometimes I only put the Parmesan on top and put all the cheese on top of the cottage cheese.)

Sprinkle with Parmesan cheese, if desired. Cover and bake 30 minutes or until hot and bubbly. Let stand 5 minutes before serving. Makes 12 servings.

French dip Sandwiches

This is probably one of the easiest meals I ever make!

Thinly slice one onion and place in the bottom of crockpot.

Brown one roast in a cast iron or some other pan that is NOT Teflon coated. You need a good sear on the roast and non stick pans will not give you that sear. When the roast is good a brown on all sides place roast in crockpot on top of onions.

Deglaze the pan you browned the roast in with 1/4 to 1/2 cup water, use only what is needed to get any brown bits off the bottom of the pan. This makes a great juice and pour it on top of the roast.

Finely chop or use garlic press and crush fresh garlic to taste. I like lots of garlic so I will use 3-4 cloves depending on their size. Place on top of roast.

Sprinkle with salt and pepper, and add about 1 1/2 tsp of better than bullion beef.

Cover, cook on low for 6-8 hours, can cook on high if you need to for 4 hours but the roast may not come out falling apart tender.

When the roast is done, the inside of the crockpot should have a very thin layer of meat brownings. Using very hot water, and wire whisk, you can pour the hot water over this and scape it down into the juices in the bottom of the pan. Generally, when I make this I end up with about 2 cups of homemade Aujus, that tastes better than a package from the store.

Serve with bread or rolls.
Place small bowls at the each plate to pour the juice into for dipping the sandwiches.

Note, this is one of my favorite low carb recipes, while my family enjoys the bread, I eat the roast with what ever vegetables I fix.

Yummy.

Flank Steak Salad

My Friend Kim Hendricks was on Studio 5. She made this great salad, Flank Steak Salad.

Video Courtesy of KSL.com

Ingredients:
1/3 c. red wine vinegar
2 T. olive oil
1 t. garlic juice or garlic powder
dash of liquid smoke
1/3 c. brown sugar
3 T. soy sauce
Method:


Tenderize flank steak with a fork or use a blade tenderizer. ( www.amazon.com/Deni-MT48-Blade-Meat-Tenderizer/dp/B0000DDUCM) Add to marinade and marinate overnight. (or at least 2 hours)
Grill or broil flank steak until internal temperature reaches 140 degrees (for medium).

Slice on the bias. Serve cold on top of salad.


Salad Dressing
Ingredients:
¼ c. sugar
2 T. green onion
½ c. salad oil
1/3 c. cider vinegar
1 t. salt
1 t. dry mustard
Method:


Blend together. Mix salad greens with dressing. Go light on the dressing. You don't want your salad greens to get soggy.

Salad Ingredients
Ingredients:
Add whatever you want for color and taste. This is what I add:
Tub or bag of mixed salad greens
craisins
carrot shreds
pine nuts/slivered almonds
red onion
feta cheese/mozzarella cheese
Method:


Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank steak. Drizzle additional salad dressing on top if

Filet Mignon with Roquefort - 4 Servings

• 2 teaspoon(s) olive oil
• 4 beef tenderloin steaks (1 in. thick) (4-ounce) trimmed of fat
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground pepper
• 1 ounce(s) Roquefort cheese crumbled (1/4 cup)

In 12-inch skillet, heat oil on high until hot. On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once. Transfer steaks to 4 dinner plates; top with Roquefort.

1 serving: Calories 205; Cholesterol 63mg; Fat 11g (Saturated Fat 4g); Sodium 470mg

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