Easy Skillet Lasagna...My Way

Today's recipe is one I originally found here. While it's delicious when made as described in this link, I've tweeked it a little to make it better suited to our tastes & easier to make. ('Cause we all know I am all about easy-to-make recipes :)

(One side note, my changes do affect the nutritional value so making it "my way" will not result in the same Weight Watchers Point Value if you are a WW person.)

Easy Skillet Lasagna...My Way

1-1/2 tablespoons extra virgin olive oil
1/2 to 1 pound ground beef, browned & drained
1 large onion, chopped (I about 3/4 to 1 cup frozen chopped onions)
1 can mushrooms (or you can use 1 cup of chopped fresh mushrooms)
1 tablespoon garlic powder
2 cans (14.5 oz each) Italian diced tomatoes, drained
1/2 cup tomato sauce
1 tablespoon basil
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup cottage cheese
1-1/2 cups mozzarella cheese, shredded
3 tablespoons Parmesan cheese
2 tablespoons parsley
7-9 lasagna noodles (fully cooked & cut into 1" peices)
       OR
Personally, I think this would be much better with macaroni, but for some reason Toby has a great aversion to macaroni shaped pasta (don't ask me why, I have no idea) so he suggested bow tie or penne pasta. I agree any of these options would probably be good as well.


Directions
Heat oil in large nonstick skillet over medium-high heat.
Add onions & cook until softened, about 4 minutes.
Add garlic & mushrooms & cook for about 1 minute.
Add in cooked hamburger, diced tomatoes, tomato sauce, basil, sea salt, & pepper.
Cook mixture until it thickens up a bit & mixture is heated through.

Add noodles to skillet & stir well.
Add cottage cheese, mozzarella cheese, & Parmesan cheese.
Stir in parsley.
Cook another 2-5 minutes or until mixture is thick.

Serve immediately with additional basil or parsley if desired.
Makes approx. (4) 1 cup servings.

Catching Up

I noticed the other day that it's been a long time since I added to Mom's Kitchen. I've been so busy lately that I haven't tried out many new recipes.  I did go through some family favorites tonight though that I thought you all might enjoy.  As usual, I don't have photos of all of these yet (because I always forget to take them...shame on me!) but I will try to add pics when I make these the next time. 

Au Gratin Sausage Skillet

Picture from www.tasteofhome.com

1# kielbasa or polish sausage, halved & sliced into 1/2" thick slices
2 pkg. (5-1/4 oz. ea.) packged au gratin potatoes
2-1/2 cups of water
1 pkg (12-16oz) of California blend vegetables, frozen
1-3 c. shredded cheddar cheese (the amount on this depends entirely on how well your family likes cheese)


Put potatoes with contents of sauce mix & water in skillet.  Cover & cook over medium heat for 10-15 min., add sausage & recover & cook for 5-20 more min or until potatoes are almost tender. Stirring occasionally.  Add veg; cover & cook for 8-10 more min. or until potatoes & veg. are desired tenderness.  Sprinkle with cheese.  Remove from heat & let stand until cheese is melted. 


Makes 6-8 servings

Country Brunch Skillet

This recipe comes from the very 1st issue of Quick Cooking magazine.  I made it years ago but had since lost/forgotten about it. I found the magazine a couple weeks back & decided I needed to make it again. It's a delicious & filling breakfast & a nice change from the usual pancakes or eggs & bacon. 

This morning's breakfast :) 

Country  Brunch Skillet

**The recipe calls for cooking bacon & crumbling, but I just used real bacon, bacon bits.  If you use bacon bits, add a few tablespoons of veg. oil to your pan before putting the hash browns in so they don't stick :) **

6 bacon strips (or real bacon, bacon bits)

6 cups of frozen cubed hash brown potatoes

3/4 cup chopped green pepper

1/2 cup chopped onion

1 tsp salt

1/4 tsp pepper

6 eggs

1/2 cup shredded cheddar cheese

In a large skillet over medium heat, cook bacon until crisp.  Remove bacon; crumble & set aside.  Drain, reserving 2 TBSP of drippings. 

OR

If using bacon bits, heat 3-4 TBSP of veg. oil in pan & proceed to next step

Add potatoes, green pepper, onion, salt & pepper to drippings or oil. 

Cook & stir for 2 minutes. 

Cover & cook, stirring occasionally, until potatoes are browned & tender, about 15 minutes.

(Pic from Taste of Home website)

Make six wells in the potato mixture; break one egg into each well.

Cover & cook on low heat for 8-10 minutes or until eggs are completely set.  

Sprinkle with cheese & bacon.