Author Archives: jasonkirk

Danny’s Lasagna recipe he found and made 3/2005

Natasha Kravchuk

Danny’s Lasagna recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Resting time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

Ingredients for Lasagna
  • 1 lb ground turkey
  • 1 lb ground pork
  • spinash to taste
  • 1 medium onion finely diced
  • 2 large garlic cloves minced
  • 1/4 cup dry red wine or beef broth
  • 1 Tbsp olive oil
  • 24 oz Marinara Sauce (3 cups)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper ground
  • 1/4 tsp dried thyme
  • 1/2 tsp granulated sugar
  • 2 Tbsp parsley finely chopped
  • 9 lasagna noodles cooked al dente
Ingredients for Cheese Sauce:
  • 16 oz low-fat cottage cheese
  • 15 oz reduced fat ricotta cheese
  • 1 large egg
  • 2 Tbsp parsley finely chopped, plus more to garnish
  • 4 cups mozzarella cheese shredded, divided

Method
 

How to Make Meat Sauce:
  1. Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.
  2. Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.
How to Make Cheese Sauce:
  1. In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.
How to Make Lasagna:
  1. Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions then drain and pour in cold water to stop the cooking process and prevent sticking.
  2. Spread 1/2 cup meat sauce in the bottom of a deep 9×13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of noodles.
  3. Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.
  4. Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.

Notes

Danny found and made 4/2025
https://natashaskitchen.com/wprm_print/lasagna-recipe
Meat use to be 1lb beef and no spinash.

Zucchini Alfredo

Zucchini Alfredo

This zucchini alfredo is excellent! Shredded zucchini in a creamy sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 12 ounce package uncooked egg noodles
  • 3 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 4 cups shredded zucchini
  • ½ cup milk
  • 4 ounces cream cheese cubed
  • ½ cup chopped fresh basil
  • salt and pepper to taste
  • ¼ cup grated Parmesan cheese

Method
 

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over cooked pasta.

Notes

Gluten-Free Chicken and Dumpings

Gluten-Free Chicken and Dumpings

This hearty, aromatic and flavorful gluten-free chicken and dumplings is the perfect comfort food. Everyone in the family will ask for seconds, even those fussy eaters.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

FOR THE SOUP
  • 1.5 lb chicken pieces of choice, or a whole chicken cut into pieces
  • 2-3 bay leaves
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 3 big carrots peeled and sliced
  • 4 ribs celery chopped
  • 1 tsp salt to taste
  • 1/2 tsp ground black pepper to taste
  • 1/4 cup all-purpose gluten-free flour
  • 6 cup chicken broth
  • 1/4 cup heavy cream
  • 1 cup frozen peas optional
GLUTEN-FREE DUMPLINGS
  • 2 cups all-purpose gluten-free flour
  • 1/2 tsp xanthan gum omit if your flour blend already contains gum
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 large eggs beaten
  • 1 cup chicken broth, or milk

Method
 

To make the chicken
  1. Add the chicken pieces in a large pot over medium-high heat alongside the bay leaves and add enough water to cover the chicken, around 4-6 cups. Bring to a boil and cook for 30-45 minutes or until the chicken is cooked through. Remove the chicken pieces and discard the skin and the bones if you wish. Set aside the chicken.
  2. While the chicken is cooking prepare the soup; in a large, heavy-bottom saucepan heat the olive oil over medium-high heat. Then add the chopped onions, carrots, celery, salt and pepper and stir to combine.
  3. Cook for 8-10 minutes or until the veggies are fork tender.
  4. Reduce the heat to medium-low and sprinkle the flour over the vegetables and cook for 2 minutes stirring frequently.
  5. Add the chicken, chicken broth, cream and frozen peas and stir. Cover the pot and let it simmer while you are preparing the dumplings, for 5-10 minutes.
To make the gluten-free dumplings
  1. Add the flour, baking powder, salt and xanthan gum (if using) in a large bowl. Mix to combine then add the beaten egg and chicken broth. Mix until well combined.
  2. The dumplings should be sticky and thick. Drop spoonful’s (you can use a cookie scoop) of the mixture into the pot of soup and don’t stir the soup. Cover and simmer over medium heat for 15 minutes.
  3. Taste the soup and season with additional salt and pepper if needed. Garnish with some fresh chopped parsley and serve hot.

Notes

https://www.glutenfreepalate.com/gluten-free-chicken-and-dumplings

Kale Avocado Smoothie

Kale Avocado Smoothie

This kale avocado smoothie recipe is a bright and fresh breakfast idea, loaded with fruit, plant-based protein, and healthy fats. This delicious tropical smoothie will let you rise and SHINE – it's a fantastic way to start the day. This 5 minute blender breakfast recipe is a great low calorie breakfast option, and is in high protein by adding a scoop of your favorite protein powder. A healthy and nutritious breakfast recipe that you can take on the go.
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Servings: 1
Course: Drinks
Ingredients Method Notes

Ingredients
  

  • 33 grams kale Or 1/2 cup
  • 77 grams avacado Or 1/2 avacado
  • 70 grams pineapple Or 1 cup
  • 1 large bananna
  • 1 tablespoon flaxseed
  • 1 scoop Vanilla protein powder
  • 1 cup ice
  • 1 cup water

Method
 

  1. Blend together

Notes

11/19/2022 First time it didn’t taste very good at all.  Maybe use fresh pineapple or avacado.  Also just used water.  Turned out to be more liquid than I though though protein powder helped solitifie.

Breakfast Hash

Breakfast Hash

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato
  • 1 onion
  • 2 green bell peppers
  • 1 tomato
  • 2 cloves garlic
  • 1/2 pound sausage
  • 1 1/2 teaspoons extra virgin olive oil
  • 8 ounces spinach
  • 2 teaspoons coarse sea salt plus more to taste
  • ground black pepper to taste

Method
 

  1. Peel and chop sweet potato and onion. Finely chop the green pepper and tomato. Crush the garlic. Remove sausage from casing.
  2. In a skillet, sauté oil and garlic over medium heat for 1 minute.
  3. Add in chopped sweet potato and stir.
  4. After 4-5 minutes, add in peppers, onion, and tomato.
  5. Let sauté for about 5 minutes, stirring occasionally.
  6. Mix in sausage, breaking it into small pieces as you stir. Cook until the sausage is no longer pink.
  7. Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed.
  8. Remove skillet from heat and serve hot.

Notes

Haven’t tried

Portobello Pizzas

Portobello Pizzas

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 portobello mushrooms
  • 1 tablespoon extra virgin olive oil
  • coarse sea salt to taste
  • ground black pepper to taste
  • 2 cloves garlic
  • 1 pound ground pork sausage
  • 2 cups tomato sauce
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano

Method
 

  1. Preheat oven to broiling.
  2. Wipe dirt off dry mushrooms, remove stems, and use a spoon to gently scrape the gills from the underside of the cap. Brush olive oil inside the cap of each mushroom and sprinkle with salt and pepper.
  3. Broil mushrooms for 5 minutes on each side. Remove from oven and reduce heat to 350F.
  4. Meanwhile, mince the garlic.
  5. In a bowl, combine pork sausage, garlic, sea salt, and pepper. Mix with hands until thoroughly combined.
  6. In a medium saucepan, cook the sausage until browned, about 5 minutes, using a wooden spoon to mix and turn over continuously to ensure even browning.
  7. Gently distribute an even portion of meat mixture into each mushroom cap.
  8. Stir basil and oregano into the tomato sauce and pour sauce over each mushroom cap, setting aside any extra sauce for another use.
  9. Return caps to the oven for 2-3 minutes to allow sauce to warm.

Notes

Haven’t tried

Tofu scramble

Tofu scramble

Let’s talk about breakfast. I love it! But unfortunately I find myself eating eggs a lot and I’m getting a little tired of them. I was trying to think of high protein breakfast foods that weren’t the same old cooked eggs, which was surprisingly difficult, but then I found it. Tofu! OK now I know tofu is thought of as boring and people think it’s just a lame alternative to meat, but get excited because this recipe for tofu scramble is delicious. The great thing about tofu is that it hardly has any flavor on it’s own, making it super versatile. This tofu scramble has a ton of flavor and will keep you full until lunch! Trust me!
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Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 3 cups of greens kale, chard, or collards
  • 1 cake firm tofu – firm about 16 ounces
  • 3 tablespoons low-sodium gluten free soy sauce
  • Avocado if desired

Method
 

  1. Heat the oil in a large skillet on medium heat. Saute onions and peppers for about 5-10 minutes, until they soften.
  2. Add the garlic and saute another minute.
  3. Stir in the greens, cover, and steam until the greens begin to wilt, about 5 minutes.
  4. In a bowl, use a fork to mash the tofu and soy sauce.
  5. Increase the heat to high, add the scrambled tofu to the skillet and let sit for 3-4 minutes.
  6. Flip and let sit another 3-4 minutes. Tofu is done when it begins to brown.
  7. Serve hot and garnish with sliced avocado if desired.

Notes

Recipe by Recipes at http://recipes.cyedge.com/?p=792
Haven’t tried

Sweet Avocado Quick Bread

Sweet Avocado Quick Bread

This sweet avocado quick bread is the perfect breakfast, snack and even dessert! The avocado makes this bread moist and gives it a natural green color!
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12 slices
Course: Side Dish
Calories: 194
Ingredients Method Notes

Ingredients
  

  • 2 small avacados
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cups granulated sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder and salt. Set aside.
  3. In a large bowl, use a hand mixer on medium-high speed to cream the avocados and sugar until completely smooth. Whisk in the eggs and vanilla extract until they are fully incorporated into the batter.
  4. Using a wooden spoon or a rubber spatula, gently fold in the dry ingredients until no streaks remain.
  5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the loaf comes out clean, 50-60 minutes. Remove the bread from the oven. Set the pan on a wire rack and allow the bread to cool completely in the pan.

Notes

Storage: This avocado bread will keep at room temperature for up to 4 days and up to 6 days in the fridge.
https://feelgoodfoodie.net/recipe/avocado-bread/#wprm-recipe-container-61734
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Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
 


Easy Tuna Casserole

Easy Tuna Casserole

Tuna Noodle Casserole combines flaky tuna and tender egg noodles in a cheesy creamy sauce.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 6
Course: Casserole, Dinner
Cuisine: American
Calories: 323
Ingredients Method

Ingredients
  

  • 3 cups GF egg noodles
  • 1 tablespoon butter
  • 1 small onion diced
  • 2 stalks celery diced
  • 3/4 cups frozen peas defrosted
  • 1 can tuna 5-6 ounces
  • 10 1/2 ounces GF condensed mushroom soup
  • 1/3 cup milk
  • 1 cup cheddar cheese
  • t tablespoon parsley
Crumb Topping
  • 1/2 cup GF breadcrumbs
  • 1 tablespoon butter melted
  • 1/2 cup cheddar
  • 1 tablespoon parsley

Method
 

  1. Preheat oven to 425°F. Combine topping ingredients and set aside.
  2. Boil noodles al dente according to package directions. Drain and rinse under cold water.
  3. Cook onion and celery in butter until tender, about 5-7 minutes.
  4. In a large bowl combine noodles, onion mixture, peas, soup, milk, cheese, tuna and parsley. Mix well.
  5. Spread into a 2qt casserole dish and top with crumb topping.
  6. Bake 18-20 minutes or until bubbly.

Slow-Cooker Eggplant Parmesan

Slow-Cooker Eggplant Parmesan

Perfect eggplant parm without the hassle of frying!
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Prep Time 40 minutes
Cook Time 4 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large eggplant sliced into 1/2" coins
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 cups marinara
  • 12 oz mozzarella cheese sliced
  • 1/2 cup Parmesan grated
  • Kosher salt
  • Freshly ground black pepper

Method
 

  1. Place eggplant on paper towel-lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
  2. Spread about a third of the sauce in the bottom of a slow cooker. In a medium bowl, whisk eggs. In another medium bowl, whisk together panko bread crumbs, garlic powder, and Italian seasoning. Season with salt and pepper. 
  3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4 to 5 hours.
  4. Sprinkle with Parmesan and garnish with basil.