When it comes to taking a seat to a family meal after a hectic day, nothing beats the classics. Lasagna, mac and cheese, and chili are just a few of the soothing dishes that the majority of us grew up with. The good news is you don’t need to slave away in the kitchen throughout the day to make these family favourites.Our Range Top Lasagna
is a one-pot meal that provides the flavours you yearn for without the work or the meals, making it a simple weeknight meal that your family will enjoy. Italian sausage and lasagna noodles are cooked in a rich tomato sauce skilled with onions, garlic, parsley, oregano and basil, then topped with two kinds of cheese. If you can find them, “skinny” lasagna noodles like lasagnette, mafaldine or reginette, work extremely well in this recipe.Can’t decide between chili or mac and cheese? Get the finest of both worlds with our Mac and Chili. We begin with a hearty beef chili loaded with tomatoes, beans, green peppers and corn, and after that make it additional rich and filling by including cooked macaroni and creamy, melted cheddar cheese. To top it all off, we end up the meal with a lot more cheddar for great measure.Stove Top Lasagna 1 lb.(500 g)moderate or hot Italian sausage, housings removed 2 medium onions, sliced 2 cloves garlic, crushed 2 cups (500 mL)chicken stock 2 cups(500 mL)water 1 can(14 oz./ 398 mL)stewed tomatoes 1 can(7 1/2 oz./ 213 mL )tomato sauce 2 tbsp.(25 mL) sliced fresh
parsley 1 tsp.(5 mL)oregano, collapsed 1/2 tsp. (2 mL) basil, fell apart
Dash red pepper flakes, optional 10 lasagna noodles, burglarized pieces 2 tablespoon.( 25 mL) grated Parmesan cheese 1 cup(250 mL)shredded mozzarella cheese In a Dutch oven over
medium heat, cook sausage,
onions and garlic. As mix cooks, break sausage into pieces. Cook until sausage is browned. Drain off excess fat. Add next 8 active ingredients(chicken stock through red pepper flakes)and bring to a boil. Stir in damaged lasagna noodles. Cover and simmer, stirring regularly till noodles hurt, about 30 to 35 minutes. Stir in Parmesan cheese. Sprinkle with mozzarella. Serves 4to 6. Mac And Chili 1 tbsp. (15 mL )oil 1 lb.( 0.5 kg)lean hamburger 1 cup (250 mL) sliced onion 1/2 cup( 125 mL )sliced green bell pepper 2 cloves garlic, carefully chopped 1 tbsp. (15 mL)chili powder 1 tsp. (5 mL)ground cumin 1
can (14 oz./ 398
mL) diced tomatoes 1 can(14 oz./ 398 mL)kidney beans,
rinsed and drained pipes 1 can(7 1/2 oz./ 213 mL) tomato sauce 2 cups(500 mL)frozen
kernel corn 1/2 tsp.(2 mL) salt 1/4
tsp. (1 mL) freshly ground pepper 1 cup (250 mL )elbow macaroni,
prepared and drained 1 1/2 cups (375 mL )shredded cheddar cheese Shredded cheddar cheese, optional Heat oil in a Dutch oven over medium heat. Include beef,
onion, green pepper and garlic. Cook, stirring to separate beef, until browned, about 7to 10 minutes. Drain off excess fat
. Add chili powder and cumin; cook, stirring, for 1 minute. Stir in tomatoes, beans, tomato sauce,
corn, salt and pepper. Give a boil.
Reduce heat and simmer, covered, stirring occasionally, for 20 minutes. Stir in prepared macaroni and cook, covered, for 5 minutes. Eliminate from heat and stir in 1 1/2 cups (375 mL )cheese. Cover and let stand until cheese is melted. Serve topped with extra cheese. Serves 4. ATCO Blue Flame Kitchen area’s column on healthy eating for busy households runs Wednesdays in the Calgary Herald’s food area. For pointers on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email [email protected]!.?.! or chat with us live online at ATCOBlueFlameKitchen.com.