AMAZING TURKEY LASAGNA

Make this and you will love it. I promise you that. We had it for dinner last night and ate until we couldnt move anymore. We might have polished off the whole pan BUT it was low fat. Haha Well...about as low fat as you can get for lasagna (which isnt very). Really easy to make--you just need to allow time for it to cook.

Chris' Favorite Lasagna

Ingredients:

1 can Delmonte Traditional spaghetti sauce (or any plain red sauce-- simple flavors)
1 lb ground lean turkey mean
italian seasoning
garlic powder
s & p
15 ounce tub fat free ricotta cheese
1 pkg low fat mozzerella cheese
2 eggs
whole wheat lasagna noodles, already cooked per box directions
parmesan cheese to top

Preparation:

1. Brown turkey meat over medium heat in skillet. Add GENEROUSLY (you want to taste the seasonings) italian seasoning, garlic powder and s & p. Remove from heat.
2. In a small mixing bowl, combine ricotta cheese with 2 eggs. Set aside.
3. Spray a little pam on the bottom and sides of glass baking dish. Begin with a layer of noodles. Then spread half the ricotta cheese mixture evenly over the noodles. Next cover with half the ground turkey. Then half the sauce and top with mozzerella cheese. Repeat with remaining ingredients (noodles, ricotta, meat, sauce, cheese). HOWEVER, leave a little sauce and cheese aside to save for the top. Place one more layer of noodles on top and lightly cover with remaining sauce and cheese. Add parmesan cheese over top before baking.
4. Bake at 350 degrees for 40-45 minutes.

ENJOY!

Texas Ice Storm Improv: Crazy Chicken Enchiladas

First off I would like to say that I live in Texas for a reason! I was not a fan of the week long ice/snow storm and frigid temeratures!! Anyways, in the midst of the crazy weather, we got a craving for mexican food. Not wanting to go out (the restaurants were probably closed) or fight the ice to run to the grocery store -- I attempted to improvise with what we had and created some delicious chicken enchiladas.  The first problem was we didnt have any tortillas, cheese or sour cream. Our neighbors lent us cheese, I learned that buttermilk can be substituted for sour cream by adding lemon juice, and last of all I made homemade tortillas (which to my surprise were really easy)!

Tortillas

Ingredients:

3 cups flour
1 tsp. salt
1/3 cup vegetable oil
1 cup warm awter

Preparation:

1. Mix all ingredients together and knead into a big ball. Break off  2 inch balls one by one and roll out to the thinness and shape of a tortilla.
2. In a flat pan on medium high heat, place dough on pan and let cook for 30 seconds to 1 minute and then flip. They cook very fast-- be careful you don't burn them.

Enchiladas

Ingredients:

2 chicken breasts, boiled and then shredded
1/2 can cream of mushroom
1/2 can cream of chicken
1/2 cups buttermilk
1 tbs lemon juice
dash of cayenne pepper
dash of garlic powder
s & p
3 cups cheese
cilantro and salsa to top

Preparation:

1. Combine cream of mushroom, cream of chicken, buttermilk, lemon juice, and seasoning. Mix thorougly and separate into equal parts in two bowls.
2. In one bowl mix in shredded chicken and ONLY 2 cups of cheese. This will be your stuffing for your tortillas.
3. Using the mixture in the other bowl (without chicken and cheese) pour enough to cover lightly the bottom of a 9 x 13 glass baking dish.
4. Place a few spoonfulls of "stuffing" in the middle of a tortilla. Roll up and place seam down into baking dish. Repeat until dish is full.
5. Pour remaining mixture (sans chicken and cheese) over the enchiladas. Sprinkle remaining cup of cheese on top.
6. Bake at 350 for 35-40 minutes. Top with cilantro and salsa.

Crab Cakes with Lemon Dill Sauce

Sorry I have not blogged in a while! Work has been busy! Had a wonderful date last night with my Valentine. We went to Sapristi in Fort Worth. It is an adorable little french bistro. The food was delicious. We had steak tartare, a ceasar salad with anchovies, mussells and fries, chicken cordon bleu with a lemon artichoke cream sauce and of course, lots of yummy wine :) I highly recommend this restaurant. We love trying new things. My next big cooking attempt will be to recreate their chicken cordon bleu.

As for this weeks recipe. I actually made these crab cakes the day after sushi date night. We had so much leftover crab, and I wanted to use it before it went bad. They turned out delicious and were definitely filling enough to eat for dinner not just for an appetizer.

Crab Cakes

Ingredients:

1 1/2 pounds of lump crab meat
1/2 red bell pepper, diced
1 cup crushed ritz crackers
1/4 cup parmesan cheese
4 tbs butter
1 green onion, diced
1 minced garlic close
2 tbs djion mustard
4 tbs heavy whipping cream
1 egg
dash of cayenne pepper
s & p
1 tbs parsely, minced

Preparation:

1. Saute green onion, bell pepper and garlic in butter on medium heat until soft. Remove from heat.
2. In a large mixing bowl, combind sauteed mixture, heavy whipping cream, mustard, egg, parsley, cayenne, ONLY 1/2 cup crushed ritz, and S & P to taste. Then slowly fold in crab meat.
3. Form into patties (the size of hamburger) and then coat with additional ritz mixed with parmesan cheese. Refridgerate for at least 2 hours.
4. After 2 hours of refridgerating, place crab cakes on a metal baking sheet. Bake in oven for 400 degrees at 10-12 min or until crispy brown.

Lemon Dill Sauce

Ingredients:

1 cup mayo
1/4 cup buttermilk
1/4 cup chopped dill
1 tbs parsley
zest of small lemon
3 tbs lemon juice
1/2 tsp garlic salt

Preparation:

1. Combine all ingredients and refridgerate.

***Hope you all enjoy!! These crab cakes were such a treat for us! Chris loved them :)