Lasagna Soup (Meatless) (or not!)

Making this for our meatless supper tomorrow night…if you wanna make it too you’ll need to get the ingredients today!!!

Print Recipe Card Here Recipe-Card-Meatless Lasagna Soup

Easy Lasagna Soup

During Lent (Ash Wednesday until Easter each year) my family doesn’t eat meat on Fridays. We do all the usuals like fish, pancake dinner, baked potato bar, and there’s some Fridays we do soup nights. There’s tomato soup and grilled cheese, and vegetable, but I love to mix it up and try something new….this recipe is FABULOUS! And once Lent is over we will make the version with meatballs! I made this with the slow cooker!

 

First here’s what you’ll need:

Ingredients

Soup

1 15 ounce can tomato sauce

1 28 ounce can crushed tomatoes

6 cups vegetable broth

1 yellow onion, diced or chopped, your preference

2 cups mushrooms, sliced

2 zucchinis, sliced

4 cloves garlic, minced

2 bay leaves

2 teaspoons dried oregano

1 Tablespoon dried basil

⅛ teaspoon red pepper flakes

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

12 ounces lasagna noodles

4 cups fresh spinach leaves

 

Cheese topping

1 8 ounce container ricotta cheese

½ cup mozzarella cheese, shredded

¼ cup parsley, chopped

¼ cup basil leaves, chopped

Pinch (or 2) of kosher salt

Here’s what you’ll do next!

In the slow cooker put your tomato sauce and crushed tomatoes, then the onions.

Add chopped onion

Next the sliced mushrooms:

Add sliced mushrooms

Next the garlic…

Add minced garlic

And then the sliced zucchini (YUM)

Add sliced zucchini

Bay leaves and spices next!

Add spices

Next either put on high for about 4 hours or low for about 6-6.5 if you won’t be home

4 Hours on High

Noodle time!

Go ahead and break the noodles into smaller (but not too small) pieces and boil according to directions minus about 2-3 minutes. (Ive seen recipes that put the noodles in at the beginning but its too risky for me. Ive had them not soften)

Noodle time

Drain when soft and add them into the slow cooker and stir

Add them to the soup

Almost done!

Next wash and destem your fresh spinach leaves and add them to the mixture and let them wilt

Wash and destem your fresh spinachAdd and wilt

CHEEEEESEEEEE!!!!

Next mix together the ricotta and mozarella cheese, add the parsley and basil and  pinchish of salt

Cheese Topping

Now….on the cheese…a little dab will do ya…so a dollop about a tablespoon is all you need per bowl, give or take on your taste!

Ladel into your bowl and dollop with cheese topping and enjoy the yummy goodness!!!

Enjoy!

I made 2 slow cookers full for the soup supper at church last night and it was a HIT!!!!

APPLE PORK CHOPS

Quick and Easy Apple Pork Chops

Need a delicious but fabulously easy dinner idea? Apple Pork Chops will get you through!

Here’s what you’ll need:

4-5 Boneless chops

1 can apple pie filling

1 box instant stuffing

1 Tbsp Olive oil

Let’s assemble!

Preheat your oven to 375

Brown the Chops

In a skillet, drizzle the olive oil and brown your chops on both sides. (I’ll tell you a secret, I season mine with a bit of salt, pepper, garlic and onion powder for more flavor. My gang LOVES some onion and garlic)

Browned Chops

While those are browning, spread the apple pie filling in the bottom of a 13 x 9 dish

Apples In A Dish

After they are browned, arrange them over the apples

Chops Over The Apples

Next prepare the stuffing mix and spoon over the top

Prepared StuffingSpread Over Chops and Apples

Cover with foil and cook for about 25 minutes. Then, uncover and cook for an additional 15 minutes

Take out and dinner is served!!!!

Hot Out Of The Oven

I serve mine with green beans! (seasoned with a little beef bullion!)

 

Apple Pork Chops

Leftovers are great for lunch the next day….that is…IF there are any leftovers 😉

Beef Wellington At Home!

Beef Wellington

Love some of the dishes you find at fancy restaurants but can’t always afford to go out? For about the price of one of these meals at a restaurant you can make this Beef Wellington for about a family of 4! You can half the recipe if it just you and love <3 

Ingredients:

First let’s get what we will need. All found at your local supermarket!

5 lb Beef Tenderloin (I go to the town butcher for this cut of meat. Chain Supermarkets just don’t live up to my expectations)

4 oz Liver Pate

2 + 4 +4  TBSP Butter

1 Medium Onion Chopped

1 Cup Mushrooms (Sliced

2 Puff Pastries (Freezer Section, Usually sold 2 per box)

1 Egg

1.5 Can Beef Broth

4  TBSP Red Wine

Here we go!

Take your pastries out of the freezer to thaw and soften!

Puff Pastry

Preheat the oven to 425

Soften 4 TBSP Butter

Place Beef Into Baking Dish (I halved my beef, about 2.5 lb fits per pasty sheet when you wrap it)

Spread the softened butter over the beef

Beef Tenderloin

Bake until browned, about 20 minutes. Don’t worry, we are baking it again, we aren’t serving raw meat!

Remove and let beef cool. Reserve the juices for the dip later!

While the beef is baking and cooling, in a skillet saute the onion and mushrooms with remaining 4 TBSP Butter (about 5-7 min)

Butter Onions Mushrooms

Remove when finished and set aside to cool.

Next take the last 4 TBSP softened butter and mix it with 4 oz Liver Pate. I used a fork to just smash and mix it all together. Works fabulous!

Butter Liver PateMixed Butter Pate

Tine To Prep and Bake!

Alright! Now let’s get it all together and get it ready for baking! Turn the oven up to 450 to preheat!

Ready to Prep

At this point you should be able to unfold your pastry sheet. Spread the Pate/Butter Mixture on one of the Beef Halves. (I used a butter knife, it was a bit too thick to use the basting brush) After spreading one side place it on the pastry sheet. Then spread the top side.

Pate'd Beef

Next you want to top it with the onion/mushrooms.

Onion and Mushroomed Beef

Stretch and close the pastry and pinch it good and closed. Brush with egg white. Then cut a few slits in it for venting while baking. Prepare the second one if you didn’t half the recipe.

Wrapped BeefCut Slits

Next Bake it at 450 for about 15 min or until the pastry is golden brown. Reduce to 425 and bake about 20 more minutes. Check with meat thermometer, its done at 145 degrees. 

Almost there! 

Fresh Outta The Oven

Set aside and keep warm while we make the dip!

In a saucepan where you put the drippings from the pans from before add 1.5 cans beef broth and 4 TBSP Red wine and bring to a low boil, then simmer for 10 min. Serve on the side.

Gather Round The Table!

I paired mine with garlic mashed potatoes and asparagus and it was Happy Valentines to everyone in the house!

Served!

 

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Some days you just wish you could open a magic box and POOF dinner would be  ready! Well this is ALMOST the answer to your wish! Fast, Easy, Delicious! This recipe for Chicken Tortilla Soup is simple and delicious! I make a huge cooker full to feed the masses I have in my house, you could half the recipe if you need to.

First the ingredients!

3 lb chicken breast

4 cups chicken broth

2 cans petite diced tomatoes 

1 cup chopped onion

8 pressed garlic cloves

5 tsp chili powder

3 tsp cumin

2 tsp paprika

2 cans black beans

3 cups frozen corn

2 Tbsp lime juice

1/2 cup fresh chopped cilantro

Avocado

Sour Cream

Shredded Cheese Tortilla Strips

Step 1 of 2! Thats right only 2 steps!

In the slow cooker, add the chicken broth, tomatoes, onion, garlic, chili powder, cumin, paprika. Next put the chicken breast in and cook on low for 6 hours!

Chicken Tortilla Soup Prep

Step 2….You’re almost done!

After the 6 hours are up, remove the chicken breast and shred then add it back to the cooker. Add the black beans, frozen cord, lime juice and cilantro. Stir and allow to heat through. I turned mine on high for about a half hour then back to low. 

Chicken Tortilla Soup Halfway There

Dinner Is Served…Super Yummy Goodness!!!

Grab some bowls…add your cheese, sour cream, avocado, and tortilla strips and enjoy the yummy goodness!

Chicken Tortilla Soup Yummy Goodness

Leftovers!

This makes for tasty leftovers! Take it to work for lunch!

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