Happy New Year everyone! I wish you a year of health, happiness and tasty food!
It’s been mighty chilly here in Northern California. We are having a week of much needed on and off rain showers. So today felt like a hearty soup kind of day. I know, lasagna soup doesn’t sound like the healthiest way to start your year. But eat in moderation and you should be fine. Right?!
Okay, will it make you feel better knowing I added spinach and mushroom to the recipe and used low fat cottage cheese instead of ricotta to make this soup a little healthier and lighter?
- 2 tablespoons olive oil
- 1/2 pound lean ground beef
- 1/2 pound Italian sausage
- 1 medium size red or yellow onion, diced
- 4 ounces of white or brown mushrooms, sliced
- 3 cloves garlic, minced
- 1 (32 ounces) box chicken stock
- 2 (14.5 ounces) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 10 uncooked lasagna noodles, broken into 2 inch pieces
- 5 ounces baby spinach
- low fat cottage cheese (1 tablespoon per serving)
- chiffonade of basil for garnish
- Turn heat to medium high. Add olive oil to Dutch oven or heavy bottom large pot.
- When oil ripples, add ground beef and Italian sausage to pot and stir occasionally until meat is browned. Add onions, mushrooms and garlic. Mix and continue to cook until onions become translucent.
- Drain any excess fat from pot.
- Add chicken stock, diced tomatoes, tomato sauce,Italian seasoning, sugar, kosher salt, pepper, Parmesan cheese and lasagna noodles. Mix well.
- Bring soup to a boil, then lower heat to simmer for 30 minutes.
- During last 5 minutes of cook time, add spinach to soup and stir.
- Serve soup with a tablespoon of cottage cheese and basil for garnish.
So I was reading What’s For Dinner Moms? blog recently. And she had created a version of Cowboy Meatloaf from the Ore-Ida recipe. And suddenly a mishmash of both recipes plus a little change-up came to my mind. Thus, Cowboy Meatloaf Version 3.0 came about. In my version, I added spicy Italian sausage to the ground beef and like What’s For Dinner Moms? I made my own mashed potatoes. Here is a link to What’s For Dinner Mom’s? recipe: Cowboy Meatloaf With Cheesy Mashed Potato Casserole. And here is the Ore-Ida recipe: Cowboy Meatloaf and Potato Casserole. Both are great recipes. Be sure to check them out.
- 1 pound lean ground beef
- 1 pound spicy Italian sausage
- 1 large red onion, diced
- 2/3 cup Panko bread crumbs
- 1/2 cup Sweet Baby Ray’s Original Barbecue Sauce
- 1 tablespoon Worcestershire sauce
- 2 eggs, lightly beaten
- 4 teaspoons chili powder
- 3 cups potatoes, boiled and mashed
- 4 tablespoons butter
- 1/2 cup milk
- 2 teaspoons garlic powder
- 1 cup cooked bacon bits
- 1 1/2 cups shredded Mexican Blend cheese
- Preheat your oven to 375 degrees. Meanwhile, coat a 13 X 9 baking dish with cooking spray.
- In a large bowl, combine: ground beef, Italian sausage, diced onions, Panko bread crumbs, barbecue sauce, Worcestershire sauce, eggs and chili powder until well mixed.
- Gently press meat mixture to the bottom of the baking dish. Bake uncovered for 25 minutes or until cooked through.
- Meanwhile, mix the hot, boiled and mashed potatoes with butter, milk, garlic powder, bacon bits and 1/2 cup of Mexican blend cheese.
- When meatloaf is finished cooking, drain any excess grease from baking dish.
- Spread the mashed potatoes mixture over the meatloaf evenly. Add the remaining 1 cup of Mexican blend cheese over the potatoes.
- Place baking dish back in oven for 5 minutes or until cheese has melted. I like my cheese just melted, but if you want your cheese browned, you can turn up the oven to broil and place the casserole under burners for 2-3 minutes instead.
- Remove the casserole from oven and let sit 3-5 minutes before serving.
A one pot meal done in 30 minutes? Challenge accepted. All those years of watching Rachael Ray’s 30 Minute Meals must have rubbed off on me in more ways than I like to admit. For one, EVOO (Extra Virgin Olive Oil) is my oil of choice. Always. And if there is a way to make a complicated dish easier (and in less than 30 minutes) I’m all over it. I’m no Rachael Ray, but I think even she would approve of this recipe. This recipe makes 4 generous to 6 small servings.
- 2 tablespoons olive oil
- 1 small red onion, diced
- 1 cup (8 ounces) sliced mushrooms
- 1/2 pound spicy Italian sausage (or mild your choice)
- 2 cups Cellentani (corkscrew) pasta or small pasta shape of your choice
- 3 1/2 cups chicken stock
- 1 package (6 ounces) baby spinach
- salt and pepper to taste
- grated Parmigano Reggiano cheese
In your skillet, add 2 tablespoons olive oil over medium high heat. When oil ripples, add onions and mushrooms. Saute for 3-5 minutes.
Once onions are translucent and the mushroom have browned, add Italian sausage to skillet. Mince the sausage and brown until sausage is cooked through. About 5 minutes.
Add pasta to skillet. Yes, uncooked pasta. We are going to let the chicken stock cook the pasta.
Add the chicken stock to skillet and stir to mix ingredients. The stock will cook the pasta and all the flavors from the onions, mushrooms and sausage will infuse with the pasta. Stir occasionally until pasta is al dente. ( Add 1 extra minute to pasta package instructions.)
When pasta is cooked to your preference, add spinach and incorporate into pasta mixture. Don’t worry, all that spinach will magically fit into your skillet.
Once the spinach has wilted, your pasta is ready to serve. Salt and pepper to your taste. Garnish with grated Parmigano Reggiano cheese.