Peanut Butter Ice Cream Blondies

TOPPING
- 1/4 C Melted peanut butter
- 3 TBL Butter
- 1/4 C Brown sugar
MELT TOGETHER AND SET ASIDE
- 3/4 C softened butter
- 1/2 tsp baking powder
- 1/2 C Brown sugar
- 1 tsp cinnamon
- 1 tsp kosher salt
- 3 large Eggs
– WHISK
- 1/2 C Crunchy Peanut Butter
- 2 tsp Vanilla
- 1/2 Peanuts (crushed)
- 1 1/2 C Flour
- 3/4 C white granulated sugar
– MIX ALL TOGETHER
- – Pour into two baking dishes lined with parchment paper
- – Spread it out so it is fairly even on top
- – Top each with half your topping – using it all up

Bake at 350º for 25 minutes
Let cool 10 minutes
Turn out of pan
Let cool completely
Spread one cake with (cheap) softened ice cream
Spread “Topping” over the ice cream
Invert the second cake, and add as the lid,
putting the rough side down, and the smooth side up
Put into freezer for 4 hours
Cut into squares

Bechamel Sauce

Bechamel Sauce – best to prepare ahead of time and chill

Ingredients

2 cups whole milk
pinch of fresh ground nutmeg
2 TBSP white wine
Salt and pepper to taste
2 TBSP melted butter whisked
2 TBSP all -purpose flour

Step by Step

Start with butter and flour
Heat on medium heat until flour starts to brown slightly
Slowly add milk with nutmeg, wine, salt and pepper
Continue to whisk and bring milk mixture back to boil.
Lower heat to simmer and allow to simmer for 5 minutes, making sure to stir nearly continually.
Remove from heat
Strain through fine sieve and allow to cool.
Place plastic directly over sauce to prevent crust from forming.
May be prepared 2 days before and stored in fridge.

Yukon Gold Potato Soup

Ingredients

5 lbs Yukon Gold potatoes, peeled, cleaned and cut into 1 inch cubes
1 ½ lbs onions, peeled and cut into 2 inch cubes
4 oz butter, chilled and cut into ½” pieces
4 large garlic cloves, chopped
1 ½ cups white wine
1 tsp dried thyme
8 cups chicken broth
Salt and fresh ground pepper to taste
1 cup heavy cream

Step by Step

In large saucepan, melt butter over medium heat.
Add potatoes and onions.
Season with salt and pepper.
Saute for about 6-8 minutes
Add garlic, thyme and white wine.
Bring to boil and reduce wine by half.
Add chicken broth and bring to boil.
Cover and reduce heat to simmer.
Simmer for 20 minutes.
Puree with immersion blender or blender until smooth.
NOTE: If you use a blender, be sure to vent the top or it will explode
Taste for seasonings and add heavy cream.
Can be prepared ahead of time and gently reheated before service.

Chicken Parmesan Stuffed Garlic Bread

From AZFamily Good Morning America
Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 4-6

Ingredients:

For the Bread:

• 3-4 frozen, pre-cooked, boneless, breaded chicken tenders, thawed
• 1 large baguette
• 10 slices mozzarella cheese
• 1 cup marinara sauce

For the Garlic Butter
• ? cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated parmesan cheese

Steps:

1. Preheat oven to 350 degrees.
2. Slice the thawed chicken breast tenders into ½ inch thick strips.
3. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
4. Hollow out the insides of the baguette pieces with a knife.
5. Lay two slices of mozzarella on top of each other with a 1 inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
6. Push the rolled chicken strips into a baguette piece.
7. Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
8. In a small bowl, mix together ingredients for garlic butter.
9. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
10. Wrap the foil over the re-assembled baguette and bake at 350 degrees for 20–25 minutes, until cheese is melted and the top is starting to brown.
11. Remove the foil and serve with marinara

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Clam Chowder

Based on a recipe appearing on AZFamily.com – Good Morning America

Ingredients:

3 slices Applewood Smoked bacon – 1/2 inch pieces
1/4 cup diced fresh fennel
1 medium carrots, peeled and diced
1/4 medium sweet onion, diced
1 large Russet Potatoes, cut into 1/4″ cubes
2 cans smoked clams (3.75 oz. each)
1 TBL Flour
1 tsp corn starch (mix with 1 TBL water)
1 TBL Butter
1 tsp EVOO
1 C Heavy Cream
1/2 C chicken stock
2 large Bay Leaves
2 fresh thyme sprigs
Salt/Pepper

Steps:

Heat a large pot or dutch oven to high heat.
Add the bacon and cook on high heat for about 7 minutes until crispy.
Remove and set on a paper towel or newspaper
Add the fennel, carrots, onions and potatoes to the bacon drippings.
Season with salt and pepper to taste.
Reduce heat to medium and sauté the vegetables on medium heat for 3-4 minutes until they begin to soften.
Add EVOO, butter, and 2 TBL clam juice from the cans to the pot.
Stir to combine it with the bacon drippings and veggies.
Add in the flour and continue to stir until a thick roux is formed.
Whisk in the heavy cream, chicken stock, thyme sprigs and bay leaves. Add just about 1/4 C at a time
Re-season with salt and pepper to taste. Bring to a boil, then reduce to a simmer.
Simmer for 20 minutes.
Stir in the clams and their remaining oil and the corn starch mixture
Simmer for another 10 minutes, stirring occasionally
Remove bay leaves and thyme sprigs before serving.
Top with the cooked bacon.
Serve with crackers or in Sourdough bread bowls.

Bacon Rosemary Gourgere

By Chuck Wiley, Executive Chef, Hearth ’61, Mountain Shadows Resort

Bacon Rosemary Gourgeres
Yield: About 5-1/2 dozen gougères

1 cup     Water
4 oz.     Butter
1/2 tsp   Kosher salt
Pinch     Cayenne pepper
1 cup    All-purpose flour
6 each   Eggs
1 cup     Manchego cheese, shredded (substitute gruyere or other semi-hard cheese)
3 slices  Bacon, cooked and chopped fine (about three ounces)
1 tsp      Rosemary, finely chopped
¼ cup    Parmegiano-Reggiano, grated

1. Pre-heat oven to 350 degrees. In a large saucepan combine the water, butter, salt and cayenne; bring to a boil. Lower the heat and add the flour all at once, stirring with a wooden spoon. Cook this mixture over low heat three or four minutes until the dough pulls away from the sides of the pan and forms a ball.

2. Remove from the heat and transfer to an electric mixer fitted with a paddle. Mix on low speed until batter cools slightly (so the eggs don’t cook). Add the eggs one at a time, mixing until the egg is fully incorporated before adding another. Do not over mix. When eggs are incorporated, add the cheese and continue to beat until it is mostly melted in the batter. Add the bacon and rosemary.

3. Transfer to a piping bag and on two 13” x 18” baking sheets lined with parchment or Silpats, pipe into balls, about 2 tsp. each. Leave an inch or so between them to allow for expanding. Sprinkle with the parmesan cheese.

4. Bake about 25-35 minutes until golden and cooked through. Serve immediately while still warm.

Sucks to Grow Old

What can I say… it does !

What also sucks is that my insurance coverage went from $400 to just under $1,000… so I didn’t get it.

Here is a place at which you can research the best subscription prices.

www.GoodRX.com

New York Style No-Wheat Pizza Crust

From the Wheat Belly Food Blog

Pizza crust . . . you can hold in your hands!

By Dr. Davis | January 16, 2012

Here’s a recipe for pizza crust that you can actually hold in your hands.

That’s what we lose when we eliminate wheat: the viscoelasticity of wheat gluten, the quality that provides wheat’s food portability. It allows you to stuff a pita full of ingredients, hold a sandwich between your hands, deliver a slice of pizza into your mouth.

This recipe yields a pizza crust sturdy enough to hold in your hands. As written, it will make a 12-inch round pizza crust.

Ingredients:
2 cups ground almonds
4 tablespoons garbanzo bean flour
1 cup shredded mozzarella cheese
4 tablespoons ground flaxseed
1 teaspoon onion powder
1/2 teaspoon garlic powder
Dash of sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
1/2 cup water

Preheat oven to 350 degrees F.

In food processor or food chopper, pulse or chop mozzarella cheese until becomes granular size.

In large bowl, mix ground almonds, garbanzo bean flour, mozzarrella cheese, flaxseed, onion powder, garlic powder, and salt. Stir in eggs, olive oil, and water and mix thoroughly.

Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness.

Remove top layer of parchment paper carefully. Use spatula to form crust edge.

Bake for 20 minutes.

Remove and top with pizza sauce, mozzarella cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced sausage (uncured), etc. and bake for an additional 15 minutes.

No Wheat Focaccia

Wheat Belly Focaccia Bread

By Dr. Davis | March 29, 2012

This recipe provides an unusually sturdy focaccia bread suitable for a variety of dishes. I used it to make a Reuben sandwich, for instance: a thick layer of corned beef topped with sauerkraut and Thousand Island dressing sandwiched between two pieces of this focaccia bread. Delicious!

Shape this focaccia dough into whatever shape suits your recipes. I usually make two focaccias, each approximately three inches wide by six inches long and 1/2-3/4 inches deep, to use as the two bread slices to sandwich ingredients between. However, this recipe yields such an incredibly filling bread that the two slices can easily be cut in half to yield two very satisfying sandwiches to serve two.

Spread focaccia bread with pesto or mustard, lay smoked turkey, corned beef, pastrami, or other meat in between, some cheese, and you have a delicious and filling sandwich.

Ingredients:
2 cups almond meal
1 cup shredded mozzarella or other cheese
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup sundried tomatoes, finely sliced
2 large eggs, separated
3 tablespoons extra-virgin oil

Preheat oven to 350° F.

In food chopper or food processor, pulse shredded cheese until reduced to small granule-sized consistency, similar to couscous.

In medium bowl, combine almond meal, cheese, sea salt, rosemary, oregano, onion powder, garlic powder, and sundried tomatoes and mix together. Set aside.

With electric mixer, whip egg whites until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Pour egg mixture into almond meal mixture and mix together.

Divide dough in two and form into desired shape by hand. Smooth edges with knife or spoon. (You may need to place your knife or spoon under hot running water to help mold the dough.)

Bake for 15 minutes. Remove and take blunt handle of spoon or other small rounded instrument and make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle some sea salt on top. Return to oven additional 15 minutes.

Wheat Belly Recipes – COLLECTION

I listened with interest to Dr. William Davis from Wheat Belly Blog about the need to eliminate wheat from my diet. While expect this to be difficult, it is a journey that I will now begin (January 26, 2018) and post my progress here. USE THIS LINK to view all of my non-wheat recipes.

I used to wear medium clothes. Over the past twenty years, I have gone from 135 pounds to 250 pounds – over 100 pounds. Have you ever carried a 50 pound bag of anything? I am carrying TWO of those at all times. Now is the time to do or die.

This will be an interesting journey for Grandpa.

January 26, 2018 – 250 pounds

Other Articles:

Pizza Recipes:

No-Wheat Classic Pizza

Classic Pizza
Yes, you can have pizza in a wheat- and grain-free lifestyle!

In previous versions of pizza recipes, we encountered difficulty in creating crusts sturdy enough to be held by hand. While we take every possible chance to bash grains, one thing they do have is gluten that confers the unique stretchy property of dough. We lost that quality when we reject all things wheat and grains.

So here we recreate sturdiness with a mixture of meals/flours with shredded cheese melted into the mixture. As you will learn, this creates a crust every bit as good but with none of the adverse health implications.

Classic Pizza

Print
Cook time
35 mins
Total time
35 mins

Author: Dr. William Davis
Cuisine: Italian
Serves: 6-8 slices
Ingredients

1 cup shredded mozzarella cheese
2 cups almond meal or flour
¼ cup garbanzo bean or coconut flour
4 tablespoons ground golden flaxseed
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
½ cup water

Instructions

Preheat oven to 350º F.
In food processor or food chopper, pulse or chop mozzarella cheese until reduced to granular size. Set aside.
In large bowl, combine almond meal/flour, garbanzo bean or coconut flour, ground flaxseed, onion powder, garlic powder, and salt. Stir in mozzarella cheese, followed by eggs, olive oil, water and mix thoroughly.
Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Coat hands in olive oil and form dough by hands into desired shape.
Alternatively, spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size; feel around edges to gauge thickness. Remove top layer of parchment paper carefully, if used.
Use spatula or spoon to form crust edge. Bake for 20 minutes.
Remove and apply toppings. Top with your choice of toppings such as additional mozzarella cheese, tomato sauce, mozzarella cheese, chopped peppers and onions, sliced sausage (cooked), pepperoni, etc. and drizzle with extra-virgin olive oil.
Bake for an additional 15 minutes or until cheese melted.

Wheat Belly Pizza

Makes 8 servings

Ingredients

1/4 cup extra-virgin olive oil, divided
1 lb bulk or loose sausage
1 medium onion, chopped
2 garlic cloves, minced
1 wheat-free pizza crust

2 cups sugar-free pizza or marinara sauce
8 oz fresh mozzarella, thinly sliced
1/2 red or green bell pepper, chopped
1 tsp dried oregano
2 tbsp grated Parmesan or Romano cheese

Directions

Preheat the over to 350°F.

In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.

Bake for 10 minutes, or until browned and the cheese melts.

Wheat Belly Pizza Crust

This recipe copied from Dr. Oz

Wheat Belly Pizza Crust
Rating:
(1)
Posted on 11/30/2012
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Makes 12 servings

Ingredients

1 1/2 cups shredded mozzarella cheese
1 1/2 cups ground almonds
1/4 cup garbanzo bean (chickpea) flour
1/4 golden flaxseed
1/2 tsp onion powder

1/2 tsp garlic powder
1/2 tsp sea salt
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup water

Directions

In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14″ round.

Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes at 350 degrees F.

Eggplant Mini-Pizzas

Wheat Belly Blog

A great recipe from the Wheat Belly 10-Day Grain Detox.

Here is an easy way to make a quick and portable single-serving-size pizza that can be handily transported to school or work. Of course, any number of variations are possible by adding different ingredients, such as green bell peppers, sausage, mushrooms, etc.

1 medium eggplant, sliced crosswise in 1/2″ thick slices
1 cup pizza sauce
2 ounces sliced pepperoni
4 ounces shredded mozzarella cheese
3 tablespoons extra-virgin olive oil

Preheat the oven to 375ºF.

Eggplant Mini Pizzas – Wheat Belly 10-Day Grain Detox Arrange the eggplant slices on a baking sheet. Bake for 8 to 10 minutes, or until just lightly browned.

Remove from the oven and spread with the pizza sauce. Place 1 or 2 slices of pepperoni on each eggplant slice, then sprinkle generously with the cheese.

Drizzle about 1 teaspoon olive oil over the top of each. Bake for 4 to 5 minutes, or until the cheese is melted.

Per serving: 176 calories, 7 g protein, 11 g carbohydrates, 12 g total fat, 4 g saturated fat, 4 g fiber, 275 mg sodium.

Almond Flour Crust Spinach Pizza

This recipe has been copied from Wheat Belly Blog.

This recipe is based on The Wheat Belly Pizza Crust Mix from the Wheat-Free Market.

Ingredients:

1 grain-free pizza crust mix
2 eggs
4 tbsp. Olive Oil
½ cup water
1 cup shredded mozzarella
1 fresh mozzarella, sliced
24 fresh spinach leaves
1 jar tomato sauce Gluten Free

LET’S GET COOKING:

In a medium size bowl, pour in Wheat-Market’s grain-free pizza crust mix
Add the 2 eggs, olive oil and water; mix until dough like
Get a medium size pizza pan; cut cooking paper to the size of the pan; add olive oil to cover the cooking paper (rub with hands)
Form Pizza dough into ball with hands; place ball of dough on cooking paper and flatten to size of the pizza pan
Bake for 18-20 minutes @ 350 degrees
Spread Tomato Sauce over the flattened pizza dough with spoon; place the fresh Mozzarella around the Pizza in a circle fashion. Place spinach over top of it all
Bake an extra 10-12 minutes @ 350 degrees; slice up and enjoy.

Your Life A to Z – Grandpa Cooks Recipe Agendas

Your Life A to Z – Recipe Agendas

First Appearance

Intro Segment

Explain how the finest soups are made from Old Food

Cooking Segment 1

Old Bread – cut into pieces – Soak in Eggs, Milk, Spices – put into oven at 350º
Old bones, etc – Put into pot with bay leaf, salt, pepper,

Cooking Segment 2

Check on Stock – taste, add salt
Bread pudding is done
Banana Bread – old bananas, etc – Mix, put into oven

Final Segment

Stock is done – Make Gravy – mention Chili, Soups, Pasta Sauce
Banana Bread is done
Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Second Appearance

Intro Segment

Explain how the finest soups are made from Old Food

Cooking Segment 1

French Fry Hash Browns
Chop up old fruit and put into freezer

Cooking Segment 2

Steam steak to reheat, slice against grain
Sautee onion and bell pepper
Add steak at last minute for fajitas
Serve with tortillas and salsa

Final Segment

Fajitas are done
Blend smoothie – frozen fruit, yogurt, protein powder, drizzle milk or oj
Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Third Appearance

Intro Segment

Talk about some of the recipes we’ve done in the past

Cooking Segment 1

Broth from a previous episode
Make pasta sauce
Crostini – Breadsticks – Slice and put into oven to crisp

Cooking Segment 2

Taste pasta sauce and season
Assemble crostini – Crostini are done. Top with several treatments
Start rice pudding

Final Segment

Fix pasta during the break, and add pasta sauce
Bring out rice pudding
Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Fourth Appearance

Intro Segment

Focus on Breakfasts

Cooking Segment 1

Start Chili
Start Cornbread

Cooking Segment 2

French Toast Sliders
Add to chili, taste

Final Segment

Display
Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Fifth Appearance

Intro Segment

Mexican Food Day

Cooking Segment 1

Assemble tamales with home-made masa

Cooking Segment 2

Burrito Medallions
Horchata
Steam Tamales

Final Segment

Display food
Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Sixth Appearance

Intro Segment

Talk about Olive Garden if OK

Cooking Segment 1

Ham and Cheese Sliders
BBQ Pork with Cheddar Cheese

Cooking Segment 2

Applesauce
Croutons

Final Segment

Display food
Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Chanko Nabe (Sumo Stew)

This dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken or tofu, with vegetables added.

Fish or beef are usually NOT used because fish is on the ground, and four legs of cow are on the ground. The goal of the rikishi is to remain on two legs, like a chicken.

Ingredients

Daikon radish (bite sized pieces)
Potatoes (bite sized pieces)
2 C chicken stock
4 C water
Seared chicken
Vegetables: Leeks, onion, carrot, Shitake, eggplant, fried tofu, kale or Napa cabbage
Soy
Sake

Notes about cutting

Use scoring zester to create vertical strips on carrot before cutting into thin slices
Cut shallow X on Shitake mushrooms and put into stew whole
Quarter eggplant and remove seeds. Cross-hatch the skin to make it more edible

Step b Step

Bring stock and water to a boil
Put Daikon, potatoes and carrot in to start simmering
Sear chicken and shred or cut into bit sized pieces
Sear (or fry) small squares of your tofu
Mix all together and eat like a Sumo

Date and Raisin Quick Bread

Ingredients

1 C dried pitted dates
¾ C orange juice
2 C flour – OK to sub 1/2 wheat flour
½ C sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp clove
¼ tsp salt
2 egg
¼ C canola or rapeseed oil
¾ C fresh (not hard) raisins

Step by Step

Rough chop dates
Put into sauce pan with orange juice
Bring up to a simmer
Turn off heat and let rest 30 minutes
Meanwhile, mix next six dry ingredients
Toss raisins in with the dry ingredients
Mix eggs in with the cooled mixture
Fold cooled mixture in with the dry ingredients
DO NOT OVER-MIX
Pour into lightly greased baking dishes
Bake at 350º for 45 minutes (small dishes) to 60 minutes (large baking pan)
Cool before turning out

Enchiladas – COLLECTION

Enchilada Sauce – collection index

Grandpa’s Corn/Flour Tortillas

Spinach and Poblano Enchilada

View the Basic Enchilada Casserole

Grandpa’s Enchilada Casserole

Select your favorite canned enchilada sauce, OR MAKE YOUR OWN, then proceed with recipe. For this recipe I used Grandpa’s Enchilada Sauce.

This recipe takes a little bit of time to make, but it is actually very easy.

INGREDIENTS

Grandpa’s Enchilada Sauce
Corn Tortillas
Your filling of choice
– for this recipe, I used green chiles, sauteed onion, chopped
– another option is shredded cheese, shredded meat, green chilies, chopped tomato, minced onion, and cilantro
Tomato and cheese
Grated cheese for the top
Chopped chives or cilantro for garnish

STEP BY STEP

Pour 1/4 C sauce into the bottom of a greased casserole dish
– Alternately you can use small individual ramekins or plates
Pour about 1/2 inch of sauce into a sauté pan
Heat to a simmer
Dip corn tortillas in the sauce just to coat (about 3-5 seconds per side)
Put 1-2 TBL filling into the middle
Roll up from one end and place seam side down in casserole dish
About 14 were able to fit in the 9×12 pan above
Spread remainder of sauce over top and sprinkle with cheese
When ready to serve bake at 350º for about 15 minutes

You can prepare this several hours ahead of time. When you are ready to serve, just pop it into a COLD oven, set the temperature to 325, and bake for 45 minutes.

Garnish with pickled red onions, avocado, tomato, sour cream, queso fresco or refried beans.

Grandpa’s Round Enchiladas

Grease small casserole dishes.
Lay strip of foil down so that the foil can be used to remove casserole after cooking.
Oil the strip of foil as well.
Lay down topping of your choice. The bottom will become the top after it is turned out.

What is shown here is sauteed mushrooms and the other is green chilies.
Sprinkle with cheddar cheese.
Lay down corn tortilla pieces.
Spoon with enchilada sauce.
Layer with shredded chicken and some cheese.
Spoon some salsa as the next layer.
Finally layer some more corn tortilla pieces and sauce.

Cook 25 minutes at 350°
Invert pan onto a plate.
Remove the foil, sprinkle with cheese and serve.

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Shawna’s Chicken Enchilada Lasagna

Shawna’s Chicken Enchilada Casserole

From “Dinner Time in No Time”
This is what Shawna Arnold usually fixes for potlucks. There are NEVER any left-overs to take home.

• Tex-Mex Cheese Enchiladas

Tex-Mex is a cuisine that crosses the border both into Texas and Mexico

• Chicken Enchilada Casserole

A recipe from a magazine… sorry, I don’t remember which one.

• White Chicken Enchiladas

A pleasing cream-based enchilada dish (or casserole)

• Early Morning Breakfast Enchilada

An easy recipe for when your eyes are not yet opened

• Smoked Chicken Enchiladas

This is a good recipe for using left-over chicken

• Chicken Enchiladas

Similar to the recipe just above this one

• Enchilada Notes

A brief enchilada recipe written in a few scratched notes

Lasagna – COLLECTION

Grandpa’s Basic Lasagna

1 C Bottled or canned spaghetti sauce
1 can San Marzano plum tomatoes (drained)
Flat lasagna noodles (boiled 12 minutes)
1/3 Ground beef (cooked and drained)
1/3 Sausage (cooked and drained)
1/3 Ground pork
Optional: Ham
Optional: Cooked crumbled bacon
Garlic
Onion
Mushrooms
Eggplant
Zucchini
Egg to bind
1/2 CU mozzerella (shredded)
1/2 CU Parmesean (grated)
1/2 CU sharp cheddar (shredded)
Several basil leaves

1. Mix all together except noodles… everything
2. Lay down thin layer of sauce
3. Cover bottom with noodles
4. Layer from the mix
5. More noodles
6. More mix for a total of three layers
7. Finally, top with mozzarella and Parmesean cheese
8. Bake 350 degrees for 25 minutes.

Grandpa’s Healthy Lasagna

A lasagna made with ingredients from our IRA Cooperative produce
Published in Grandpa’s Corner of the IRC Magazine – IRC Volume 1, Issue X

THIRD PARTY RECIPES

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.