BEEF & ASPARAGUS PASTA TOSS by CK
1 pound Ground Beef (93% lean or leaner)
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 tablespoon olive oil
1/4 cup minced shallots (about 2 large)
1 tablespoon minced garlic
Salt and pepper
Garnish:
1/4 cup shredded Parmesan cheese (optional)
Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.
CHICKEN LASAGNA by GKT
12 lasagna noodles, cooked and cooled
4 c. cooked chicken
3 c. vegetables, cooked and cooled
10 oz. frozen chopped spinach, defrosted and squeezed dry
2 c. cottage cheese or ricotta cheese
2 eggs
2 Tbsp. parsley
4 c. mozzarella, divided
2/3 c. shredded Parmesan cheese, divided
Sauce:
1/3 c. butter
1 onion, diced
2 gloves garlic, minced
1/4 c. flour
2 c. milk
2 c. chicken broth
4 oz. cream cheese
1 tsp. dried basil
1/2 tsp. oregano
Preheat oven to 350. To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth. Once all of the liquid has been added, stir in cream cheese until melted. Remove from heat and add in 1/3 c. Parmesan, 1 c. mozzarella, dried basil and oregano. Combine cottage cheese, eggs, parsley and spinach. Set aside. In a 9×13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with 1/2 mozzarella, 1/4 c. Parmesan and 1/3 of the sauce. Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top with noodles and sauce. Cover and bake 40 minutes. Uncover, top with cheese and bake 20-30 minutes more.
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