Italian Cheese Spinach Lasagna

Italian Cheese Spinach Lasagna

Ingredients:

1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 free range eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles

Instructions:

Pour the oil into a large skillet and place over medium heat.
Once the oil has is hot but not smoking add the onion.
Cook for 3 minutes stirring occasionally.
Stir in the garlic and continue cooking 1 minute garlic should be fragrant.
Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce.
Place the heat on low and cook 3 minutes.
Add the pesto and stir well.
Remove the skillet from the heat.
Beat the eggs slightly in a large mixing bowl.
Add the ricotta cheese, spinach and 1/2 of the cheese blend.
Stir well.
Add the Parmesan cheese and salt and continue stirring until completely combined.
Cover the bottom of a large baking dish with sauce.
Lay 4 lasagna noodles on top of the sauce.
Spread 1/2 of the cheese mixture over the noodles.
Cover with sauce.
Repeat layers 2 more times ending with sauce on the top.
Bring the oven temperature to 375 degrees.
Sprinkle the top of the lasagna with the remaining Italian cheese blend.
Cover the baking dish with aluminum foil.
Bake 45 minutes.
Remove the foil and continue baking 30 minutes or until bubbly.
Allow lasagna to stand 15 minutes before serving.

Serves 8

Caramelized Onion Smothered Sirloin Steak

Caramelized Onion Smothered Sirloin Steak

Ingredients:

2 tablespoons butter, divided
3 cups sweet onion, sliced thin
1 teaspoon sucanat
3 tablespoons all natural beef broth
1 teaspoon thyme, chopped
2 (6 ounce) beef sirloin steaks, boneless and 1 inch thick (preferably grass fed beef)
1/4 teaspoon sea salt
1/4 teaspoon pepper

Instructions:

Place 1 tablespoon of butter into a large skillet and place over medium heat.
Let the butter melt completely.
Add the onions.
Stir in the sugar and allow to cook 20 minutes or until caramelized being sure to stir often.
Pour in the beef broth and add the thyme.
Stir well to incorporate.
Cook 3 minutes or until the beef broth is reduced.
Sprinkle both sides of the steaks with the salt and pepper.
Place the remaining 1 tablespoon of butter into another large skillet.
Allow the butter to completely melt over medium heat.
Add the steaks and cook 5 minutes.
Turn and continue cooking 3 minutes for a medium rare steak.
Adjust cooking times for rare or well done.
Remove and place the onions over the steaks before serving.

Serves 2

Turkey Chili

Turkey Chili

Ingredients:

2 pounds ground turkey
1 onion, chopped
2 (15 oz.) cans kidney beans, undrained
1 (28 oz.) can unsalted tomatoes, diced
1 (8 oz) pkg. mushrooms, sliced
6 ribs celery, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
4 tsp. chili powder
1 tsp cayenne pepper

Instructions:

Place the turkey in a large soup pot over medium heat.
Brown the turkey being sure to break up with a fork as it browns.
When the turkey begins to brown add the onion.
Continue cooking until the turkey is not longer pink and the onion begins to tender about 20 minutes.
Add in the beans, tomatoes and mushrooms stirring lightly to combine.
Add the celery and peppers being sure to stir well to combine all the ingredients.
Sprinkle in the chili powder and cayenne pepper.
Reduce the heat to low and continue cooking for 3 hours.
Chili will thicken slightly while cooking.
Be sure to stir often to keep the flavors incorporated together.

Serves 8

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