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A great way to beat the summer heat, cook outdoors & still serve something great!
Super easy & fast preparation
GRILLED LASAGNA (created by me)
What you need:
2 jars of spaghetti sauce (1-with the meat already in it & 1 chunky vegetable)
1 lg tub of ricotta
1 pkg. of no-boil lasagna noodles
1 foil baking pan (13X9- diaposable kind)
Lg pkg of shredded mozzerella (16-24 oz)
1. Preheat your outdoor grill to 400 degrees (you will need a grill thermometer if your's doesn't already have one built in). On my grill, I turn on the 2 burners on one side to high & cook on the opposite side.
2. Mix the 2 spaghetti sauces together
3. Spoon & spread enough sauce to cover the bottom of the pan with a thin layer, to prevent anything sticking on.
4. Place 3 uncooked lasagna noodles on top of the sauce, spoon more sauce, and some ricotta cheese onto the noodles & spread it out so that there is an even distribution of sauce & cheese, then sprinkle with some shredded mozzerella.
5. Repeat step 4 approximately 3 times or until your pan is full to the top.
6. On the last layer, use the rest of the mozzerella cheese up, to make a nice cheesy top to the lasagna.
7. Cover with aluminum foil & cook on the grill for about an hour. On the opposite side as the heat if possible.
Comes out very yummy & you don't have to use your oven on those sweltering hot August days!
1 package of sea shell noodles boiled, drained, and cooled
1 cup cubed ham
1 cup cubed white American cheese (I get this in block style from deli)
1/2 cup sliced black olives
1/2 cup green sliced olives
1/2 cup chopped red onion
1/2 cup chopped celery
Add ingredients to cooled noodles, then add
Mayonaise, salt, and pepper to taste.
4 boneless, skinless breasts
2 eggs, scrambled
1 c. Italian breadcrumbs
salt and pepper to taste
oil to fry chicken
1 jar of your favorite spagettii sauce (warm in microwave)
1 jar of your favorite alfredo sauce (warm in microwave)
extra cheese for topping
1 box of your favorite pasta (I use rotini)
Cook pasta, and heat sauces. Salt and pepper chicken, dip in egg and then bread crumbs. Fry until golden and cooked through. Drain pasta and mix with alfredo sauce. Then assemble plates....pasta first, chicken then top with red sauce and cheese. Yummy and easy.
Delecious Custurd
1,small packet Custurd
6,slices of bread
1 can of condensed milk
1 box of cool whipped cream
cook custurd real thick without any sugar than wait until cool than take a dish and make one layer of custurd than one layer of bread slices(take off the brown edges)than one layer of condensed milk and one layer of cool whip cream amd than another layer of custurd on the top.
keep in fridge.
Chicken(boneless) breasts or tenders
mustard(dijion is great)
parm. cheese
bread crumbs(seasoned)
Preheat oven to 375.
Take Boneless Chicken breast or tenders and trim excess fat off. In a bowl, mix breadcrumbs and parm cheese( I would do 1/4 the amt of parm cheese as bread crumbs.)Set aside. Rub the chicken with mustard until coated. Then toss the chicken in bread crumb mix until coated and then place on cookie sheet or baking pan. Lightly coat with cooking spray. Place in the oven and once the tops are semi cooked/toasted, flip the chicken over. If doing tenders, approx cooking time is 10 minutes.
August Recipe Contest Submissions
Re: August Recipe Contest Submissions
I was just coming to close this thread so these recipes can be voted on 
