World's Best Lasagna

 I found this recipe years ago and I've learned to make the sauce one day and the lasagna the next.  Otherwise it takes all day!  I have also frozen the sauce and it makes for a quick lasagna later on.  

WORLD'S BEST LASAGNA

1 lb. Italian sausage

1 lb. ground beef (lean)

1/2 cup minced onion

6 cloves garlic, crushed

1 (28 oz) can crushed tomatoes

2 (6 oz) cans tomato paste

2 (6.5 oz) cans tomato sauce

1/2 cup water or red wine

1 Tbsp. white sugar

1 1/2 tsp. dried basil leaves

1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. ground black pepper

2 Tbsp. chopped fresh parsley

18 lasagna noodles

16 oz. ricotta cheese

dash nutmeg

1 egg

1/2 tsp. salt

1 Tbsp. chopped fresh parsley

1 lb. mozzarella cheese, sliced or shredded

3/4 cup Parmesan cheese

1.  In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water (or wine).  Season with sugar, basil, fennel seed, Italian seasoning, 1 Tbsp. parsley, 1/2 tsp. salt, pepper and 2 Tbsp. parsley.  Simmer, covered for about 1 1/2 hours, stirring occasionally.  

2.  Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for about 8-10 minutes.  Drain noodles and rinse with cold water.  In a mixing bowl, combine ricotta cheese, nutmeg, egg, remaining parsley and 1/2 tsp. salt.

3.  Preheat oven to 375 degrees F.  

4.  To assemble, spread 1 1/2 cups meat sauce in the bottom of a 9X13" pan.  Arrange 6 noodles over meat sauce.  Spread with one half of the ricotta mixture.  Top with a third of the mozzarella cheese.  Spoon 1 1/2 cups of meat sauce over mozzarella and sprinkle with 1/2 cup parmesan cheese.  Repeat layers and top with remaining mozzarella and Parmesan cheese.  Cover with cooking spray coated foil (to avoid sticking).  

5.  Bake in a preheated oven for 25 minutes.  Remove foil and make an additional 25 minutes.  Cool for 15 minutes before serving.

Coconut Chicken Tenders with Mango Sauce

 I saw this recipe on a YouTube channel called HowJenDoesIt and it has been a family hit ever since.  

COCONUT CHICKEN TENDERS

2 lbs. boneless, skinless chicken breasts or chicken tenders

2 eggs

1/4 cup milk

1 cup all purpose flour

1 1/2 cups panko bread crumbs

1 1/2 cups shredded coconut

1 tsp. salt

coconut oil for frying

If you are using chicken breasts, cut the breasts diagonally into strips.  In one bowl, combine the flour and salt and in another bowl whisk the egg and milk together.  In a third bowl, stir together panko bread crumbs and coconut. 

Heat large skillet over medium high heat.  Add oil.

While the oil is heating, prepare the chicken.  Dredge each strip into flour mixture.  Dip each strip into egg mixture.  Finally, dredge each strip into coconut and breadcrumb mixture.

Add half of your chicken strips to hot oil and cook 2-3 minutes on each side or until golden brown and crispy.  Cook the second batch.

HONEY MANGO DIPPING SAUCE

1/2 cup frozen mango chunks, thawed

1/4 cup fresh cilantro

2 Tbsp. honey

1/4 cup mayonnaise

2 Tbsp. Siracha saice

1 Tbsp. fresh lemon juice

Add all ingredients to food processor and process until smooth and creamy.  Taste and adjust to your preference.

Easy Pressure Cooker Beef and Broccoli

I found this recipe somewhere online and printed it out and see that it doesn't have a source in the printout.  Sorry!  I usually like to give credit where credit is due!  But it was really good except I didn't use low sodium soy sauce and I used a beef bullion cube and so it turned out quite salty.  Next time I will use low sodium of both items.

EASY PRESSURE COOKER BEEF AND BROCCOLI 

2 lbs. meat (chuck roast, rump roast or flank steak), cut into thin strips

2 Tbsp. olive oil 

1 medium onion, sliced

1 cup low sodium beef broth

2 Tbsp. minced garlic

1/2 cup low sodium soy sauce

3 Tbsp. brown sugar

1 lb. broccoli, fresh or frozen

1 tsp. ground ginger (or 1 Tbsp. fresh ginger)

2 tbsp. cornstarch

cooked rice

1.  In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger.  Add the meat strips to sauce ingredients and set aside.

2.  Set pressure cooker to saute setting and add oil.  When oil is hot, add onions and saute until the onions are translucent.  Turn off the cooker, add the meat and sauce, and put the top on the cooker, with the vent set to "sealing".  Set the cooker to manual high pressure for 10 minutes.  

3.  While meat is cooking, steam the broccoli.

4.  Quick release the cooker when done and remove the lid.  Set the cooker to saute again.  Mix the cornstarch with a little cold water and add to the pot and stir, cooking until thickened.  Add the cooked broccoli and heat through, stirring well.  Serve over hot cooked rice and enjoy!