my husband: the chef

My husband the chef is making the most amazing meals lately!

The husband must have been bit by a bug or something a week or two ago and ever since then he has been REALLY productive.  Like doing all his chores Friday or Saturday instead of waiting until Sunday night.  And, he has cooked us up some AMAZING tasty meals since that time {which also prompted him to grocery shopping multiple times – my least favorite activity ever}.  Hopefully this bug sticks around for awhile – he really is a great cook!  Here are the original recipes and any alterations he used are also noted in Italics.

First meal:  RAGU no Boiling Lasagna:
2 containers (15 oz each) ricotta cheese – he used 24 oz 1% cottage cheese instead
2 cups shredded mozzarella cheese (about 8 oz)
1/2 cup grated Parmesan cheese
2 eggs – he omitted this entirely
2 jars (1 lb. 10 oz each) Ragu Old World Style Pasta Sauce – he used 1 chunky Sun-Dried Tomato version and 1 garlic/onion saucse
12 uncooked no-boil lasagna noodles
1 lb cooked beef
3 tablespoons Light Sour Cream – he added this in place of the eggs

Instructions:  Preheat over to 375.  Combine ricotta cheese (or cottage cheese), 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs (sour cream in our case) in bowl; set aside.  Spread 1 cup pasta sauce in 9×13 inch baking dish.  Layer 4 uncooked noodles, then 1 cup sauce and 1/2 of the cheese mixture; repeat.  Top with remaining 4 uncooked noodles and 2 cups sauce.  Reserve remaining sauce.  Bake 1 hour covered tightly with aluminum foil.  Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.  Bake uncovered an additional 10 minutes.  Let stand 10 minutes before serving.  Serve remaining sauce, heated (we actually used it for leftovers).

**We got about five meals out of this and it is highly recommended.  Very delicious!

Second Meal:  White Chicken Crock Pot Chili
2 cans Great Northern or Navy beans (rinsed and drained)
1 can (14.5 ounce) diced tomatoes with green chilies (do not drain)
1 can (14 1/2 ounce) chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon red hot pepper sauce (or to taste)
2 cups of cooked chicken (He used three large breasts and we decided it was a little too much – or we needed to add a little extra broth so there were more juices)
1 tablespoon chili powder

Combine all ingredients in crock pot.  Cover and cook on low for 5 to 7 hours.  Garnish with sour cream and grated cheddar cheese.  Serve with corn bread or crackers (He actually ate his leftovers in taco shells and he said that was REALLY good).

**I am not a chili fan but this was really good.  It reminded me of a thick tortilla soup.  It would also be good with tortilla chips, etc.

Third Meal:  “To Die For” Beef Pot Roast Recipe
1 – 3 to 5 pound beef pot roast – We rubbed Tastefully Simple’s Seasoned Salt lightly on the roast
1 packet Ranch Dressing Mix
1 packet Italian Dressing Mix
1 packet Brown Gravy Mix
1/2 cup water
We also added one bag of baby carrots, two small onions cut into 1 inch squares and about 10 baby red  potatoes

Place the roast in your crock pot and all the vegetables.  We also cut the roast in 1/2 so the gravy/sauce would marinate all of the beef well.  Mix all other ingredients together and pour over pot roast.  Cook on low setting for 8 hours or high setting 4-6 hours.

**This really is to die for.  I have been slurping up the juices from this all day out of the crock pot.  We had it for lunch, dinner and will likely get one more meal out of it.  SO GOOD!  Here is a picture {after we ate about half of it!}

Great job my little Chef!  I am excited to see what other tasty delights you have in store for us!