Bow-tie ‘Lasagna’
- 1 pound Ground Chuck
- 5 cups Bow Tie Noodles
- 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoons Garlic Powder
- 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
- ½ cups Mozzarella Cheese
- ½ cups Sour Cream
Preparation
I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.
2.
RECIPE
Cheeseburger Salad
January 1, 2012 492
- PREP TIME:
- 10 Minutes
- DIFFICULTY:
- Easy
- COOK TIME:
- 10 Minutes
- SERVINGS:
- 6 Servings
- 2 pounds Ground Beef
- 1/3 cup Ketchup
- 1 teaspoon Yellow Mustard
- 1 Tablespoon Dijon Or Spicy Mustard
- 2 Tablespoons Barbecue Sauce
- 4 whole Hamburger Buns
- 1 stick Butter
- 2 heads Romaine Or Green-Leaf Lettuce, Torn
- 1 cup Grated Sharp Cheddar Cheese
- 4 whole Roma Tomatoes, Diced
- 8 whole Dill Pickle Spears, Cubed
- 1 whole Red Onion, Sliced
(Adapted from The Pampered Chef.)
Brown meat in a large skillet over medium heat. Then remove it from the heat and drain off the fat. Add ketchup, mustards and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.
Cut hamburger buns into 1-inch cubes. Melt 1/4 stick of butter in a separate skillet over low heat, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)
To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Then sprinkle warm croutons all around the plate.
Serve immediately. Yum yum yum!
3. Buffalo Chicken Salad
Brown meat in a large skillet over medium heat. Then remove it from the heat and drain off the fat. Add ketchup, mustards and barbecue sauce to the meat and stir to combine. Taste and add more of whatever you think it needs. Keep warm.
Cut hamburger buns into 1-inch cubes. Melt 1/4 stick of butter in a separate skillet over low heat, then add the bread cubes and toss to coat. Toast the croutons in the skillet over low heat for about 10 -12 minutes, adding 1/4 stick of butter every couple of minutes until you've used the whole stick. (This will ensure all the croutons soak up the butter and toast nicely.)
To assemble each salad, pile torn lettuce on a plate. Pile on a good quantity of the meat mixture, then top with plenty of grated cheddar. Add diced tomato, chunks of pickles and slices of red onion over the top. Then sprinkle warm croutons all around the plate.
Serve immediately. Yum yum yum!
3. Buffalo Chicken Salad
November 14, 2012 298
- PREP TIME:
- 10 Minutes
- DIFFICULTY:
- Easy
- COOK TIME:
- 10 Minutes
- SERVINGS:
- 2 Servings
- 1 whole Boneless Skinless Chicken Breast
- Salt And Pepper, to taste
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1/2 cup Louisiana Hot Sauce (Frank's, Etc.)
- Salad Greens: Iceberg, Romaine, Mixed Greens
- 1/2 cup Blue Cheese Dressing
- Extra Blue Cheese Crumbles
- Celery Hearts, Leaves Intact
With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner. Heat olive oil and butter in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When it's done, remove the chicken from the skillet and pour off any excess fat/oil (but don't clean the pan.)
Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)
Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
Top the whole thing with more blue cheese crumbles and serve with celery hearts.
4. Taco-Grilled Chicken:
First, cook the chicken: Sprinkle both sides of two chicken breasts with whatever seasoning mix you like. I did a mix of cumin, spicy seasoned salt, and cayenne, but any ol’ seasoning will do.
Heat a little oil with some butter in a large skillet over medium to medium-high heat…
And throw in the chicken!
Cook the chicken on both sides until the outside is super golden and yummy-looking and the inside is done.
Slice them into strips…
Then slice the strips in half…
Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (Heat should not be on under the skillet.)
Toss the lettuce in a large bowl with just enough salad dressing to lightly coat it (thin the dressing with a little milk if it's too gloopy.) Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)
Top the whole thing with more blue cheese crumbles and serve with celery hearts.
4. Taco-Grilled Chicken:
First, cook the chicken: Sprinkle both sides of two chicken breasts with whatever seasoning mix you like. I did a mix of cumin, spicy seasoned salt, and cayenne, but any ol’ seasoning will do. Heat a little oil with some butter in a large skillet over medium to medium-high heat…And throw in the chicken!Cook the chicken on both sides until the outside is super golden and yummy-looking and the inside is done.Slice them into strips…Then slice the strips in half…
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