Thursday, January 28, 2010

{turkey & broccoli lasagna rolls}

This is a great twist on a traditional lasagna. It's yummy, and a great way to use ground turkey.


8 dried lasagna noodles
12 oz. ground turkey or chicken
1/2 c. chopped onion
2 c. broccoli, steamed and chopped
2 beaten eggs
2 c. ricotta cheese
1 c. mozzarella cheese
3 tsp. fresh or dried thyme, crushed
3 c. meatless spaghetti sauce
1/2 c. finely shredded Parmesan cheese

Cook lasagna noodles for 10-12 minutes, or until tender. Lay out on paper towels to dry, and cover with more paper towels. Meanwhile, in a large skillet, cook the turkey and onion. Drain any fat, and set aside. Steam broccoli and set aside. In a mixing bowl, stir together ricotta cheese, other cheeses, egg, and thyme; stir in turkey mixture and broccoli.
Remove paper towels from the top of the noodles. Spoon filling down the middle of each noodle, then roll up. Place in a 4-quart square baking dish, seam side down. Spoon the sauce over the top. Bake, covered, in a 375 degree oven for about 30 minutes, or until heated through. Uncover and sprinkle with Parmesan cheese.

{homemade egg noodles}

One of our favorite soups ever is Chicken Noodle, with homemade egg noodles. I could seriously eat the whole pot. This recipe is originally from


2 1/2 c. all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 c. milk
1 T. butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth--about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. Boil fresh pasta in a large pot until al dente.

**We triple or quadruple this recipe for our family 5--we love extra noodles!

{parmesan fondue}

Be careful. You will want to eat every bit in one sitting!


1 1/2 to 2 c. milk
2 packages cream cheese (8 ounces each)
1 1/2 c. freshly grated Parmesan cheese
1/2 tsp. garlic salt
1 loaf French bread, cubed

In a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes. Makes about 3 1/2 c.

Wednesday, January 27, 2010

{bbq pulled pork}

(recipe and picture taken from

Our family loves pulled pork sandwiches, so when I stumbled across this seasoning packet by McCormick, we were all in heaven. Not only is it SO easy, it is by far the best pulled pork I've ever had. I love to make it in big batches, and freeze portions for future meals. Yum!


Prep Time: 10 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH
Makes 10 servings.

You Will Need:

3 lbs. boneless pork shoulder roast, well-trimmed
1 pkg. McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

PLACE pork in slow cooker.

MIX Seasoning, ketchup, brown sugar, and vinegar until blended. Pour over pork. Cover.

COOK 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

SHRED pork, using 2 forks. Return pork to slow cooker; mix and heat with sauce before serving.

Important: For best results, do not remove cover during cooking.