Spinach Lasagna

If you invite me to a potluck, there's a good chance I'll bring lasagna. My go-to recipe, affectionately known around here as The Best Lasagna Ever, is always a crowd-pleaser. But when I want something for my veggie-loving friends, this gorgeous spinach lasagna is a winner. The creamy cheese sauce takes it to an entirely new level of deliciousness—and you don't need any fancy ingredients to make it! Just grab some noodles, spinach, eggs, and staples like butter and cheese. The result? A rich, cheesy masterpiece with a golden, crisp top and endless cheese pulls. From thepioneerwoman.com.

Spinach Lasagna


Ingredients:

1 stick salted butter
2 tsp. kosher salt, plus more to taste
12 lasagna noodles
3 bunches fresh spinach, trimmed (because a standard bunch of spinach weighs roughly 10 to 12 ounces, three bunches equal about 2 to 2.25 pounds of fresh produce)
Black pepper, to taste (if tolerated)
2 garlic cloves, chopped
1/4 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
1 3/4 cups grated parmesan cheese (if tolerated)
1 lb. whole-milk ricotta cheese
2 large egg yolks
1 cup fresh parsley, roughly chopped
4 scallions, chopped (if tolerated)
8 oz. ounces deli-sliced low-moisture mozzarella cheese


Directions:

1. Preheat the oven to 400°F. Use 1 tablespoon butter to grease a 9-by-13-inch broiler-safe baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook about 3 minutes shy of the package cooking time. Drain and rinse under cold water. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add the spinach, season with 1⁄2 teaspoon salt and pepper to taste; cook, stirring, until wilted, 3 to 4 minutes. Add half of the garlic and cook 1 to 2 minutes. Drain and let cool slightly, then wrap in a clean kitchen towel and wring out the liquid.

2. Wipe the Dutch oven clean. Add the remaining 5 tablespoons butter and melt over medium heat. Whisk in the flour and cook, whisking, until smooth and thick, about 2 minutes. Add the remaining garlic and 1 teaspoon salt and cook until sizzling, about 30 seconds. Slowly stir in the milk and heavy cream. Bring to a simmer, stirring constantly; cook, stirring, until thickened, about 5 minutes. Whisk in 1 cup parmesan and remove from the heat.

3. In a medium bowl, stir together the ricotta, egg yolks, parsley, scallions, 1⁄2 cup parmesan, 1⁄2 teaspoon salt and some pepper in a medium bowl.

4. Spread 1 cup of the sauce in the baking dish. Arrange 4 noodles lengthwise in the dish. Spread with another 1 1⁄2 cups sauce. Layer half of the mozzarella over the sauce, then spread with half of the ricotta mixture and half of the spinach. Repeat the layering (noodles, sauce, mozzarella, ricotta, and spinach). Top with the remaining 4 noodles and spread with the remaining sauce (about 1 cup). Sprinkle with the remaining 1⁄4 cup parmesan.

5. Cover with foil, tenting it so it doesn’t touch the lasagna. Place on a baking sheet and bake until the edges begin to bubble, about 20 minutes. Uncover and bake until golden brown on top, 30 to 35 minutes. Switch the oven to broil and broil 1 minute to brown the top. Let sit 15 minutes before serving.

Summer Squash Frittata

Your favorite summer vegetable gives this cheesy frittata a pop of color. From goodhousekeeping.com.

Summer Squash Frittata


Ingredients:

1/2 lb. summer squash
8 large eggs
4 oz. Gruyère cheese, shredded (is on the “caution list”, but mozzarella, ricotta, and mild cheddar are much safer choices)
3/4 cup milk
2 green onions, thinly sliced (if tolerated)
10-inch oven-safe nonstick skillet


Directions:

Step 1- Heat oven to 375°F. Thinly slice 2 green onions. Set aside.

Step 2- Thinly slice 1 1/2 pounds summer squash. Toss summer squash with 1⁄4 teaspoon salt and let stand 10 minutes.

Step 3- Shred 4 ounces of cheese. Whisk together with 8 large eggs, 3/4 cup milk, and sliced green onions.

Step 4- Gently squeeze the summer squash very dry.

Step 5- Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in squash. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes.

Step 6- Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in squash. Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes.

Step 7- Transfer skillet to the oven and bake 20 to 25 minutes or until set.

Three-Cheese Mushroom and Kale Skillet Lasagna

Once you try this white lasagna, you may never go back to your traditional tomato-based recipe. From thepioneerwoman.com.

Three-Cheese Mushroom and Kale Skillet Lasagna


Ingredients:

1 1/2 tsp. kosher salt, plus more for the ravioli (if tolerated)
1 20-ounce package cheese ravioli (without problem ingredients)
5 Tbsp. salted butter
8 oz. white mushrooms, sliced
Black pepper, to taste (if tolerated)
2 garlic cloves, thinly sliced
3 Tbsp. all-purpose flour
2 cups plus 2 tablespoons whole milk
2 cups grated fontina cheese (the best substitutes for fontina cheese are Gruyère, Gouda, and Provolone. These options match its rich, nutty taste and smooth melting quality)
3 cups curly kale, leaves thinly sliced
1 cup ricotta cheese


*Or use what you have on hand like artichoke hearts, fresh baby spinach and mozzarella, etc.


Directions:

1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and set aside.

2. Preheat the broiler. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Scrape onto a plate.

3. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Sprinkle in the flour and whisk until a paste forms, about 1 minute. Slowly whisk in 2 cups milk and 1 teaspoon salt until smooth. Bring to a simmer and cook, whisking frequently, until thickened, about 10 minutes. Whisk in half the fontina and cook until melted, about 1 minute. Stir in the kale and cook, stirring frequently, until wilted, about 1 minute. Add the ravioli, mushrooms and garlic and stir gently to coat in the sauce.

4. Mix the ricotta with the remaining 2 tablespoons milk and dollop on top of the ravioli. Sprinkle the remaining fontina around the dollops. Place the skillet under the broiler and broil until the cheese is melted and starting to turn golden brown, 2 to 3 minutes.

Ruth’s Chris Stuffed Chicken

In today’s fast-paced world, homemade meals are often overlooked, yet they remain a cornerstone of a balanced lifestyle. Ruth’s Chris Stuffed Chicken stands as a perfect example of how a little effort in the kitchen can yield incredible flavors, health benefits, and a sense of accomplishment that takeout just can’t match. From recipeseasys.com.

Ruth’s Chris Stuffed Chicken


Ingredients:

4 boneless, skinless chicken breasts: The star of the dish! Ensure they’re fresh for the juiciest results.
Stuffing Ingredients
1 cup of spinach: Fresh or frozen — both work! Just make sure to squeeze out any excess moisture.
1 cup of shredded cheese: Go for a blend of mozzarella and cream cheese for that rich, velvety texture.
½ cup of diced ham or chicken ham (without problem ingredients): This adds a savory, hearty element.
½ cup of chopped bacon or turkey bacon (without problem ingredients): For a satisfying crunch and depth of flavor.
1 clove of garlic: Minced, of course, to really pack a punch.
Salt and pepper to taste (if tolerated)
Olive oil: For cooking and adding moisture.


Directions:

1. Preheat your oven to 350°F (175°C).

2. Prepare the chicken:
Butterfly the chicken- Carefully slice the chicken breasts horizontally, without cutting all the way through. This technique creates a pocket for your delicious filling.
Tenderize- Lightly pound the chicken using a meat mallet for even thickness. This not only helps the chicken cook evenly but also makes it juicier.

3. Make the delicious filling:
In a bowl, mix the cream cheese until it’s smooth. Stir in the crumbled turkey bacon and diced chicken ham. Add the chopped spinach and season with garlic, salt, and pepper.

4. Stuff the chicken:
Take a spoonful of the mixture and gently fill each pocket in the chicken breasts. The goal is to avoid overstuffing which can lead to bursting during cooking. Once stuffed, secure each chicken breast with toothpicks or kitchen twine to keep the filling intact.

5. Sear the chicken to perfection:
In a large, oven-safe skillet, heat some olive oil over medium-high heat. Once hot, place the stuffed chicken breasts in the pan. Sear for about 4-5 minutes on each side until golden brown. This step locks in moisture and flavor, creating that irresistible crispiness on the outside.

6. Bake and infuse flavors:
After searing, it’s time to pop the skillet into the preheated oven. Bake the chicken for approximately 20-25 minutes or until it reaches an internal temperature of 165°F (74°C). This ensures your Ruth’s Chris Stuffed Chicken is cooked safely while still being juicy and delicious.

Brown Sugar Garlic Chicken

This brown sugar garlic chicken is juicy, flavorful, and baked in the oven in just 25 minutes. The chicken is coated in a sweet garlic sauce that caramelizes while baking, leaving you with tender meat and a glossy glaze. From andianne.com.

Brown Sugar Garlic Chicken


Ingredients:

3-4 boneless skinless chicken breasts
Olive oil - for brushing chicken
Salt and pepper (if tolerated)- to season the chicken

For the Sauce:
¼ cup brown sugar
1 Tbsp water
1 tsp garlic powder or use 2 cloves minced garlic for bold flavor
1 tsp dried thyme
½ tsp salt (if tolerated)
¼ tsp ground black pepper (if tolerated)


Directions:

Preheat the oven to 400°F. Spray a rimmed baking dish with non-stick spray (or line with foil for easy cleanup). Pat 3-4 chicken breasts dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.

Place the chicken breasts in the prepared baking dish in a single layer. Pour the brown sugar garlic sauce evenly over the top, coating each piece.

Bake uncovered for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F in the thickest part.

If the sauce starts to brown too quickly, loosely cover the dish with foil for the last few minutes.

Remove from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute for tender, juicy slices. Drizzle the pan sauce over the chicken before serving - it's thin and perfect for spooning over rice, noodles, or veggies.

Cream Cheese Banana Bread That Will Delight Your Tastebuds!

Have you ever found yourself with a bunch of overripe bananas and no idea what to do with them? Well, let me introduce you to my Cream Cheese Banana Bread! This delightful recipe is not just a way to use up those bananas; it’s a warm hug in loaf form. Perfect for busy mornings or a cozy afternoon snack, this bread is incredibly moist and rich, thanks to the cream cheese. It’s a simple yet impressive treat that will surely win over your family and friends. From findcooking.com .

Cream Cheese Banana Bread That Will Delight Your Tastebuds!


Ingredients:

3 ripe bananas
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt


Directions:

1. Preheat the oven to 350°F (175°C).

2. In a mixing bowl, mash the ripe bananas.

3. In another bowl, beat the cream cheese and butter until smooth.

4. Add sugar, eggs, and vanilla extract to the cream cheese mixture and mix well.

5. Combine the mashed bananas with the cream cheese mixture.

6. In a separate bowl, whisk together flour, baking soda, and salt.

7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

8. Pour the batter into a greased loaf pan.

9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

10. Let it cool before slicing and serving.


NOTES:

• For added flavor, consider adding chopped nuts or white chocolate chips.

• Store leftovers in an airtight container at room temperature for up to 3 days.

• This bread freezes well; wrap it tightly and store in the freezer for up to 3 months.

Philadelphia Classic Cheesecake

This Philadelphia cheesecake recipe is foolproof. It makes a traditional, classic cheesecake that's sure to impress. From allrecipes.com.

Philadelphia Classic Cheesecake


Ingredients:

1 ½ cups Honey Maid Graham Cracker Crumbs (check for problem ingredients)
⅓ cup butter, melted
3 tablespoons sugar
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 large eggs


Directions:

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

2. Mix cookie crumbs, butter, and 3 tablespoons sugar together until combined; press firmly onto the bottom of a 9-inch nonstick springform pan.

3. Beat cream cheese, 1 cup sugar, and vanilla in a mixing bowl until smooth.

4. Add eggs, one at a time, mixing on low speed until just blended. Pour over crust.

5. Bake in the preheated oven until center is almost set, about 45 to 55 minutes.

6. Loosen cake from the pan rim; cool before removing rim.

7. Refrigerate for 4 hours before serving.


*Recipe Tip*
Reduce oven temperature to 300 degrees F (150 degrees C) if using a dark nonstick pan.