You are going to LOVE this yummy and versatile recipe. We make this as a side dish, or add a little grilled chicken or poached shrimp and turn it into a meal! We get mad raves on this easy to make salad… we’re sure you will too.
What makes it so easy is that we use this yummy bottled dressing. As we’ve said before, we love to make yummy food, and we love it when we can find a product that makes the job of preparing that yummy food easier. This is one of those products… Soy Vay Toasted Sesame Dressing and Marinade. It can be found in most grocery stores, in the salad dressing isle. I use about half the bottle on the salad and then throw the rest in a ziplock bag with some chicken breasts to marinate for grilling.
Asian Noodle Salad
- 1 pound angel hair pasta, broken in half and cooked to Al Dente, then immediately flushed with cold water in a colander
- 3/4 cup Soy Vay Toasted Sesame Dressing
- 1 cup shredded carrots
- 1 cup snow peas, diced to 1/2 inch pieces
- 1/2 cup chopped green onion
- 1/2 cup sliced almonds
- 1 cup baby peas (frozen is fine)
- 1/2 cup chopped water chestnut
In a large bowl, toss all the ingredients, and enjoy!
*I will also sometimes add some chopped brocoli and/or salted peanuts
This just happens to be a different take on the classic lasagna. The portions are perfect and there is no mess cutting and getting these babies out of the pan. I like to serve these at parties because they are so fun! We hope you like them, too!
- 12 lasagna noodles
- 1 pound ground beef
- 2 Tablespoon olive oil
- 2 clove garlic
- 1 onion, chopped
- 2 (14.5 ounce) can crushed tomatoes
- 2 eggs
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 3 Tablespoon fresh basil, chopped
- 3 Tablespoon fresh oregano, chopped
- 1/2 cup shredded mozzarella cheese
- 1 tsp crushed red pepper flakes
- salt to taste
Preheat oven to 350 degrees.
Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you’ll be baking the pasta. Drain noodles and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add ground beef and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes, salt to taste and stir to combine.
In a small bowl, lightly beat eggs. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray a 9×13 baking dish lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you’ve used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 20 minutes until cheese is melted and bubbly.
So let’s talk about Pinterest for a moment. I am addicted just like the next person, but I am finding that a lot of the “material” is now going around for a second time. It’s taking the fun out of it for me a little. I am also finding that people are pinning things to Etsy shops or people’s personal work that they sell for money. Breaks my heart, actually. That artist worked hard for the inspiration and deserves credit for their work. It is sad to me that many of us may have done this! What if this is someone’s sole income? Who am I to go steal a great idea because I think I can make it, too? Of course, there are specific sites that are full of tutorials and are meant to be pinned and shared. Or the people that openly share and give tips and its obvious that they want people to “copy” them. Having said all this, Lucy Jane’s Best wants you to know that we feel awesome whenever anyone “Pins” one of our recipes. We want to share what we feel are really great recipes! So “Pin” away on our site! Share it on Facebook! We are okay with that!
So I found this recipe on Pinterest. But the picture took me back to myrecipes.com. You can find the original recipe here, but I will also repost for you below, tweaked just a tiny bit.
I needed a quick and easy chicken dinner and had seen this on one of my friends Pinterest boards. So I gave it a shot. I shall start by saying it makes a lot. A thick layer of 9×13 pan, a lot. It is a very simple recipe with almost no fluff. (I thought the Ritz cracker topping was a good idea!) But if I had to name this dish, I would rename it Mac ‘N’ Cheese Chicken Casserole. That’s exactly what it tasted like, Mac ‘N’ Cheese. And to be honest, we get enough of that around here anyway. So, my overall opinion was an easy, quick, simple meal. Nothing fancy or amazing and very kid friendly!
Cheesy Chicken Casserole
- 3 to 4 cooked chicken breasts, chopped
- 1 (16 ounce) package wide egg noodles, cooked
- 1 (24 ounce) container sour cream
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1/2 teaspoon salt
- 2 cups shredded Cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 sleeve round buttery crackers, crushed
- 1/4 cup margarine, melted
Preheat oven to 350 degrees.
Combine chicken, noodles, sour cream, salt, soup and cheeses in a large bowl. Pour into a lightly greased 13″x9″ baking dish. Mix together cracker crumbs and margarine. Then sprinkle over top of casserole. Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.