Moody's American Lasagna

Moody's American Lasagna
1lb ground beef
2 cloved garlic
1 can tomato paste
2 1/2 cups tomatoes
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano
1 pkg lasagna noodles
8 oz mozzarella
12 oz cottage cheese
Brown ground beef and garlic in skillet.  Add tomato paste, tomatoes and spices, cover and simmer 20 minutes.  Half-cook noodles and drain.  Coat botton of 9x13 pan with thin layer of sauce.  In pan, alternate layers of cooked noodles with cheeses and meat sauce.  Bake 20-30 minutes at 350.

Philly Cheese Meatloaf

Philly Cheese Meatloaf
1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese
Instructions
Preheat the oven to 350°F. In a skillet, sauté the onion and pepper in the oil until tender. Combine these veggies with the remaining ingredients except the cheese in a bowl. Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. Repeat so you have two meat-cheese layers.  Bake for 45 minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for 5 minutes before slicing and serving.

French Onion Tater Tot Casserole

I love French onion dip!!! This recipe mixes it with tater tots and cheese and just become yummier by the seconds as it cooks.

French Onion Tater Tot Casserole
1 (30-32oz) package frozen tater tots
1 (10 3/4oz) can Cream of Chicken soup
1 (16oz) container French Onion Dip (Kraft)
8 oz shredded cheddar cheese
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.  In a large bowl, combine potatoes, soup, dip and cheddar cheese. Pour into prepared pan.  Bake for 45 - 60 minutes, until bubbly.

Baked Buffalo Wings

Hot wings are a treat around my house.  I like them hot!!! and with lots of ranch dressing!!!  Here's an easy baked wing recipe that keeps down on some of the fat that you get from frying them.

Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank's RedHot)
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.  Preheat oven to 400 degrees F (200 degrees C).  Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Easy Tomato Baked Chicken

This recipe uses two of my most favorite ingredients:  Italian dressing & tomatoes.  Cooked along with the chicken and served over the rice, gives it all a really nice flavor.

Easy Tomato Baked Chicken
1 lb chicken pieces, I used thighs
3/4 cup zesty Italian dressing, divided
2 (14oz) cans diced tomatoes with garlic, basil, and oregano, drained
1/2 tsp garlic powder
1/4 cup parmesan cheese
white rice (if desired)
Pour 1/4 cup dressing over chicken and place in refrigerator to marinade for at least 30 minutes. Remove chicken from marinade and place in the bottom of a 9x13 baking dish (discard used marinade). In a separate bowl, combine both cans of drained tomatoes, 1/2 cup dressing, and garlic powder. Pour tomatoes over chicken. Sprinkle with parmesan cheese. Bake at 425 for about 40 minutes or until internal temperature reaches 165 degrees. Serve chicken alongside rice topped with tomatoes. If using a crockpot, arrange chicken and tomato mixture the same as above and cook on low for 6 hours or high for 3 hours.

Homemade Balsamic Glaze

I love balsamic vinegar!!!  This glaze goes good on chicken, pork...heck just about anything!!!

Homemade Balsamic Glaze
16 ounces, fluid Good Balsamic Vinegar
1/2 cup Sugar
Salt
Pour balsamic vinegar into a sauce pot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.  Place the sauce pot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it.  When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.  Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.

Philly Steak Rice

I love Philly cheese steaks!!!  This recipe taste like one in casserole form.

Philly Steak Rice 
1 bell pepper, diced
1 medium onion, diced
5 clove garlic, diced
8 oz mushrooms, sliced (optional)
1 lb ground beef
2 cup rice, dry measure
4 cup beef broth
1 tsp mccormick brand montreal steak seasoning
2 cup cheese, whichever type you prefer
In a large skillet, sauté onions, peppers, mushrooms, & garlic in a couple tablespoons of oil or butter.  Once veggies are softened, add ground beef and seasoning. Stir and cook until browned.  Drain some of the grease from pan, then add rice & stir.  Add broth and bring pot to a rapid boil, stirring occasionally.  Let boil for about 5 minutes uncovered, stirring so rice doesn't stick or burn.  Reduce heat to medium low and cover. Cook for 10-15 minutes, without stirring.  Most of the liquid should be absorbed at this point. If not, cook 5-10 minutes more.  Add cheese, cover and cook 5 more minutes.