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Program #1012Michelle Lee
Skillet Lasagna Florentine
1 can (28 oz) Keystone Ground Beef
1 Tbsp. olive oil
1 large onion, diced
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 tsp. Italian seasoning
3 cans (eight oz) tomato sauce
4 cups fresh baby spinach
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 Tbsp. fresh parsley, torn
2 Tbsp. grated Parmesan Cheese
Set a large skillet over medium heat add olive oil and onions. Cook until onions are translucent.
Add garlic and cook an additional minute.
Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning, and tomato sauce.
Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
Add the spinach and stir it in gently, allowing it to wilt.
Place the cottage cheese in dollops over the top of the lasagna.
Sprinkle on the mozzarella.
Cover with a lid for a few minutes to allow the mozzarella to melt.
Finish the dish with some torn parsley, the Parmesan cheese, and an extra dash of pepper if desired.
Chicken and Egg Hash
4 bacon strips, diced
1 medium onion, chopped
2 garlic cloves, minced
1 can of Keystone Meats chicken
2 large potatoes, peeled and diced
1 tablespoon canola oil
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
2 tablespoons minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon pepper
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain.
In the drippings, saute onion until tender. Add garlic; cook 1 minute longer.
Stir in the chicken, potatoes and oil.
Cover and cook for 10 minutes.
Stir in the peas, corn, parsley, salt and pepper.
Make four wells in the hash; break an egg into each well.
Cover and cook over low heat for 8-10 minutes or until eggs are completely set.
Sprinkle with bacon. Yield: 4 servings.
Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.