dinners 17-19 and a move

Well this weekend we moved into a house, were both super sick and exhausted and we only managed to have 1 new meal.  I'm really trying my hardest.  We went out to eat Friday and Saturday this week because of the move.  We will try harder this week to do more meals.

We have decided that moving really stinks.  Unpacking and organizing a new house is worse then packing up an old house I've decided, but truth be told I would rather do neither.

So my one new meal in 4 days turned out really well and everyone loved it.  My pickiest eater even asked if we could make it a staple.  That's a pretty high compliment.  We served it with fresh homemade Italian bread.  Here is it.

Dinner #17- Lasagna Soup

Ingredients

• 2 tsp olive oil
• 2 small onions
• 4 garlic cloves crushed and/or chopped
• 1 1/2 lbs sausage or ground beef
• 2 tsp oregano (I used crushed leaves)
• 1/2 tsp red pepper flakes
• 1 (6 oz) can tomato paste
• 1 (28 oz) can diced tomatoes
• 6 cups chicken broth
• 2 bay leaves (I left this out.  Didn't have any on hand.  I miss my next door neighbor's herb garden)
• 8 oz. fusilli or rotini pasta
• 1/2 c. fresh basil (see above comment about the bay leaves. I used dried leaves)
• 8 oz Ricotta cheese
• 1/2 cup Parmesan cheese
• 2 cups Mozzarella, shredded
• salt and pepper to taste (just a pinch)

Instructions

• Chop onions small, and sauté onions and fresh garlic in olive oil in a fry pan.
• Add sausage/ground beef mix and brown.
• In a stock pot, combine oregano, red pepper flakes, tomato paste, diced tomatoes, chicken broth and bay leaves. Don't add the pasta and basil yet.
• Drain any excess fat drippings from the meat and add the meat to the soup. Bring the soup to a boil and then simmer for at least an hour then add the pasta about 15-20 minutes before serving. When the pasta is done add the basil.
• Mix the cheeses and salt & pepper together in a small serving bowl.
• When the soup is served in individual bowls, add a large scoop (at least 2 tbs.) of the cheese mixture into each bowl. 

Dinner #18-Meatloaf

1.5 lbs. lean ground beef

1.5 lbs. ground turkey

1 large onion, chopped finely

1 (8 oz.) box stuffing mix (any kind)

1 (8 oz.) can tomato sauce

2 Tb Worcestershire sauce

1/4 tsp pepper

1 cup fat free or light sour cream

1/2 cup milk

1 packet of dry ranch dressing mix

2 cloves garlic, minced

1 tsp oregano

1 egg

Sauce

Stir together in a bowl:

2/3 cup ketchup

1/2 cup brown sugar

1 1/2 tsp prepared mustard
(I would double this recipe so the sauce is thick on both loaves.  Dividing the original amount between both loaves wasn't enough sauce)

Combine all ingredients in a mixer (Kitchen Aid with paddle attachment works great). Divide into two 9 inch loaf pans. Do not cover. Bake in a preheated oven at 350 degrees for one hour. Remove loaves and drain any accumulated grease in pans. Top with sauce and bake an additional 30 minutes. Once it has mostly cooled you can wrap tin foil over the top of one and put it in the freezer for later. (Use a disposable tin loaf pan so you don’t have to monopolize one of your own loaf pans while it’s frozen!)

Dinner #19-Chicken Fajita Casserole

1 can (16 oz)  refried beans

1 can (15 oz) tomato sauce

1 package  fajita seasoning mix

cooked chicken strips, or shredded chicken-about 10oz

8  flour tortillas for soft tacos & fajitas

1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed, drained(I used fresh ones)

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix refried beans, tomato sauce and fajita seasoning mix. Stir in chicken.

Spread 1/2 cup of the bean mixture over bottom of baking dish. Arrange 4 tortillas, overlapping if necessary, in baking dish. Top with half of remaining bean mixture, half of the stir-fry vegetables and 1 cup of the cheese. Repeat layers with remaining tortillas, bean mixture, stir-fry vegetables and cheese.

 Cover baking dish with foil. Bake 30 minutes. Uncover; bake 15 to 20 minutes longer or until hot and bubbly. Let stand 5 minutes before cutting.

 Super yummy and super easy.  We served it with tortilla chips and guacamole. 

 I cut up a cucumber for the kids and they loved it because in the center were "Ys".  They had to take a picture.