Lasagna with Meat Sauce

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Lasagna is something that everyone seems to love. It’s ooey and gooey and saucy and full of flavor. Plus it feeds a lot of people! Don’t worry, I won’t be mad if you don’t like lasagna. Everyone has their own preferences. With that said, let’s be real…it would be rare that you have someone over for dinner and they are disappointed when lasagna shows up on the table. Seriously.

This recipe came from Travis’ family. It’s slightly adapted but it’s more or less the same as when I got it. Delicious as always! The main difference is that I typically use ground turkey instead of ground beef. Both add a good flavor. Plus with the sausage in there I honestly can’t tell the difference between ground beef and turkey. So use what you like or what you have!

Lasagna is a little bit of a process but in the end it is definitely worth it! One wonderful thing about lasagna is that you can easily freeze and thaw it before baking it so if you make it, you might as well make a lot of it so that you can have it more than once! Or, if you have company coming this is a great make-ahead dish so that all you have to do is pop it in the oven. Easy peasy.

Travis and I have been making homemade pasta for awhile now so we made homemade lasagna noodles for this. So. gosh. darn. good. Don’t get me wrong, this lasagna is scrumptious with or without the fresh noodles. BUT, lasagna with fresh pasta is like eating pillows of noodles covered in gooey cheese and meaty tomato sauce. Yeah. Just stop and think about that for a minute…pillows of pasta. gooey cheese. meaty sauce. Enough said.

Lasagna with Meat Sauce
Serves 8
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Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 40 min
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 40 min
Ingredients
  1. 1 pound ground turkey (or ground beef)
  2. 1/2 pound ground Italian sausage
  3. 2 cloves garlic, minced
  4. 1 can whole tomatoes (28 ounces)
  5. 1 can tomato paste (12 ounces)
  6. 1 1/2 tablespoons fresh basil, minced
  7. 1 1/2 teaspoons dried oregano
  8. 1 1/2 teaspoons salt
  9. 1/2 teaspoon pepper
  10. 2 cups cottage cheese
  11. 1/2 cup grated Parmesan cheese + 1/2 cup for topping
  12. 16 ounces grated mozzarella cheese
  13. 1 box lasagna noodles, cooked and drained
Instructions
  1. Brown ground turkey and sausage in a large pan over medium heat. Drain any excess fat and add the garlic to the pan. Sauté 1 minute. Add the tomatoes and tomato paste. Slightly break apart the tomatoes as you stir. Stir in the basil, oregano, salt, and pepper. Reduce heat and simmer for 20 minutes, stirring occasionally.
  2. Preheat oven to 300 degrees Fahrenheit.
  3. In a bowl, stir together the cottage cheese, 1/2 cup Parmesan cheese, and grated mozzarella cheese.
  4. In an ungreased 9 x 13" pan, alternate layers of sauce, noodles, and cheese, starting with a little sauce on the bottom. End with a layer of sauce and sprinkle remaining 1/2 cup of Parmesan cheese on top.
  5. Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.
Notes
  1. This recipe can easily be frozen after assembly then thawed and baked as directed!
Flavor From Scratch https://www.flavorfromscratch.com/
 

Cheesy Vegetable Chowder

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Cheesy Vegetable ChowderMy husband and I are fans of thick, chunky, and creamy soups. I first made this recipe several years ago and it was *amazing* to begin with. It’s slowly evolved to be even thicker and even more full of chunky vegetables. Oh, so perfect for a hearty and satisfying dinner. Especially perfect on a night like tonight where I am huddled in my jacket because I’m too cold to take it off. It’s only been like an hour…or 2…or something along those lines since I got home from work. Maybe 3. Don’t judge.

Cheesy Vegetable ChowderI love this soup with the basics of carrots, celery, potatoes, and broccoli but you are certainly more than welcome to try it with your favorite vegetables! I’ve added onions in the past as well but didn’t when I made it this time because my husband and I aren’t huge fans of onions in general. We’re working on that one.

Cheesy Vegetable ChowderDid I mention how creamy and cheesy this soup is? Maybe I did. Doesn’t matter because I’ll tell you again. This is the most creamy and cheesy and delicious soup EVER. In the WHOLE WORLD. Travis says I can be overly dramatic sometimes. Maybe this is one of those times. But, mark my words, you will love this soup!

Cheesy Vegetable Chowder

Cheesy Vegetable Chowder
Serves 5
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 tablespoons butter
  2. 5 carrots, diced
  3. 4 celery stalks, diced
  4. 2 cloves of garlic, minced
  5. 4 cups chicken broth
  6. 5 potatoes, peeled and diced into 1/2" cubes
  7. 1 cup milk
  8. 1/4 cup flour
  9. 1/2 cup water
  10. 1 head broccoli (approximately 4 cups), chopped
  11. 2 cups cheddar cheese, shredded + more for garnish
  12. Salt & pepper, to taste
Instructions
  1. Melt butter in large pot and sauté diced carrots and celery for 7-8 minutes, or until they start to soften, over medium heat.
  2. Add in garlic and sauté 1 additional minute.
  3. Add chicken broth and potatoes and bring to a simmer. Let simmer for 10-15 minutes, or until the potatoes are tender.
  4. Add 1 cup of milk and heat through.
  5. Mix together flour and water in small bowl then add to soup. Stir until the soup comes up to a simmer and thickens.
  6. Add broccoli and simmer until tender, about 5-10 minutes depending on the size of the florets.
  7. Remove from heat and stir in shredded cheddar cheese until it is melted. Add salt and pepper, to taste.
  8. Serve with cheddar cheese on top.
Notes
  1. This is a very vegetable packed soup! If you like a certain vegetable more than another you can alter the proportions of vegetables easily. Cheddar cheese that you shred at home (not the pre-shredded stuff) seems to melt better in the soup, though it will be delicious either way!
Adapted from Lulu the Baker
Adapted from Lulu the Baker
Flavor From Scratch https://www.flavorfromscratch.com/

Simple Stuffed Cabbage

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Stuffed CabbageGood old stuffed cabbage. Also known as holubky, if you want to sound Slovak. I mean that’s what my grandparents, who spoke Slovak, used to call this dish so it’s for sure authentic. However, I’m not so sure how authentic this actual recipe is. It does have condensed tomato soup as the main ingredient and I’m *pretty* sure that the canned stuff didn’t exist until fairly recently. However, it’s how it was made at home since I was little and there’s nothing better than comfort food. Especially when it’s fairly simple to make!

Stuffed CabbageFunny story about stuffed cabbage. I loved stuffed cabbage growing up. It was something that was made when we were all gathered as family for special occasions or for a Sunday dinner. My grandmothers would probably spend extra time putting together and rolling the stuffed cabbage to make them perfect. We’d always end up with enough to feed a hungry army so I figure they probably spent quite a bit of time making them. Well, there I came along as a young child and I would absolutely refuse to eat the actual cabbage. I would actually make my parents or grandparents UNWRAP those beautiful little rolls so that I could eat the meat and rice and sauce without touching that “gross” stuff known as cabbage.

Stuffed CabbageAs I grew older I’m sure my parents told me a million times to eat the cabbage. Eat the cabbage. Eat the cabbage. No, I would not eat the cabbage. No, I’m good. I’m not eating the cabbage. You get the gist. All those years my parents would eat my cabbage for me (you certainly cannot waste this stuff!).

Stuffed CabbageWell, turns out as you get older and move out and decide to cook for yourself, you no longer have parents to pick apart your stuffed cabbage and eat the cabbage for you. So, to my dismay…I ate the cabbage. FINALLY, after 20-some years I ate the cabbage and…/drum roll/…it turns out it tastes like everything else in the pot with it. What an anticlimactic ending to a 20 year battle. After simmering for hours in a pot, the cabbage is basically the same soft, lovely consistency as the meat and rice. Then you add the sauce (you have to add sauce, for sure) and I probably would not even be able to tell the difference between filling and cabbage without looking.

I suppose I had the best parents and grandparents in the world to put up with my stuffed cabbage issues. I’m sorry for all the stuffed cabbage that I unrolled throughout my life. They were most likely perfectly made with love.

Stuffed Cabbage

Simple Stuffed Cabbage
Yields 15
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. 1 head of cabbage
  2. 3/4 cup parboiled rice (*see notes*)
  3. 1 pound meatloaf mixture ground meat (mixture of beef, pork, and veal)
  4. 2 eggs
  5. 2 cans condensed tomato soup
  6. 1 cup water, plus water to cover the cabbage rolls
  7. 2 tablespoons vinegar
  8. salt & pepper, to taste
Instructions
  1. Bring a large pot of water to a boil. Cut the core out of the head of cabbage and place the cabbage in the water. Return to a light simmer. Using tongs, remove the outer layers of cabbage as they start to soften (approximately 1-2 minutes per layer). Place the softened leaves on a towel or in a colander to drain. Keep removing the outer leaves until only the middle of the cabbage remains. Remove and drain the middle. Let cool.
  2. Once the leaves are slightly cooled, cut out the thick rib at the bottom of the leaf. I use kitchen scissors to do this. Start with the largest leaves to make into rolls. Lay the smaller leaves or leaves from the center over the bottom of a large pot to protect the rolls from burning during cooking.
  3. Mix the parboiled rice, ground meat, eggs, salt, and pepper in a medium sized bowl. Place approximately 1/4 cup of the meat mixture in each cabbage leaf (depending on the leaf's size) and roll by pulling the sides of the leaf towards the middle then rolling away from you (like a burrito!).
  4. Stack the cabbage rolls with the open side down over the leaves on the bottom of the large pot.
  5. In a separate bowl, mix together the cans of soup, 1 cup of water, vinegar, and salt and pepper. Pour over the cabbage rolls. Fill the pot up with enough water to just cover the rolls.
  6. Bring the water to a simmer on the stove top, cover, and simmer on low for 2 hours. Do not stir, though you can make sure the water is still covering the rolls by pressing them down periodically.
  7. Serve with bread to scoop up the extra sauce!
Notes
  1. *To parboil rice place 3/4 cup of water and 3/4 cup of rice in a saucepan and bring to a simmer. Cover and simmer until no more water remains in the pan.
  2. You can use just ground beef for stuffed cabbage, but I really like the mix of meat. I just get the pre-mixed meatloaf mix at the store. Usually I don't even have to go to the meat counter for it.
Flavor From Scratch https://www.flavorfromscratch.com/

Jalapeño Popper Dip

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Jalapeno Popper DipI originally made this dip for a party and it was gone in no time. In fact, I think I only got about 1 bite that I scraped off the bottom of the dish. Everyone was raving how good it was so of course I had to make it again to see what the hype was all about! Turns out the hype is that this dish is scrumptious and warm and gooey and makes your tummy happy.

Jalapeno Popper DipI’ve realized that I am very much in love with spicy food. Everything I’ve made recently somehow has ended up spicy. I blame it on our garden this year that resulted in an abundance of jalapeño peppers. Those peppers ended up in a lot of things. They also made a lot of things oh, so yummy.

Jalapeno Popper DipThis dip is a perfect blend of spicy and creamy. In fact, you might be surprised that this dip isn’t as spicy as you might think. I mean it does have 6 fresh jalapeño peppers in it. Seems super spicy…but, milk is supposed to offset spicy food so I think the package of cream cheese, cup of sour cream, and cups of cheese do the trick. Yep. They also make this dip so delicious and gooey and melty and creamy.

Bottom line is that this is bound to be a hit at any party. Maybe make an extra that you can devour once the party is over because the one you bring will be gone in a flash!

Jalapeno Popper Dip

Jalapeño Popper Dip
Serves 8
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4-6 fresh jalapeño peppers, finely diced + jalapeño slices for decoration (optional)
  2. 1 package cream cheese (8 ounces)
  3. 1 cup sour cream
  4. 2 cups shredded cheddar cheese
  5. 3/4 cup + 1/2 cup shredded Parmesan cheese
  6. 1/2 cup Italian seasoned bread crumbs
  7. 4 tablespoons butter, melted
  8. 1 tablespoon dried parsley
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the cream cheese and sour cream in a bowl by hand or with a mixer.
  3. Add the cheddar cheese, 3/4 cup of Parmesan cheese, and jalapeño peppers. Mix until combined.
  4. Transfer cream cheese mixture into an 8x8 inch pan and spread evenly.
  5. Mix together bread crumbs, 1/2 cup Parmesan cheese, and melted butter in a small bowl.
  6. Sprinkle breadcrumb mixture over cream cheese mixture and spread until evenly distributed. Top with jalapeño slices, if desired.
  7. Bake at 350 degrees for 15-20 minutes, until the breadcrumbs start to brown.
Notes
  1. I served my dip with tortilla chips, which was wonderful! You can also serve with bread or crackers. Heat immediately before serving for the best results.
Adapted from Spend with Pennies
Adapted from Spend with Pennies
Flavor From Scratch https://www.flavorfromscratch.com/

Hearty Turkey Chili

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Turkey ChiliChili is one of my favorite quick and healthy meals that fills your belly on a cool day. It’s like comfort food but without the added fat that a lot of comfort foods have. Plus, *bonus* that turkey also tastes delicious in this dish. There are so many beautiful flavors that you will not miss the beef at all. Promise.

Turkey ChiliYou can also take this recipe and run with it. I don’t mean literally. **Disclaimer: Do not run with chili. You are bound to get burnt.** No, I mean take this recipe and make it yours! Add your favorite beans, veggies, or spices. Have some red beans? No worries. Add those. Green beans…go for it! You love chocolate. Add some cocoa powder. Why not?? One time I even snuck some kale into the chili. I swear you couldn’t notice but I think my husband described it as “stringy.” It’s still up for debate.

Turkey ChiliThis is one of those dishes that is good on day like today in Michigan where it is cold and drizzling and you don’t want to leave the couch. But it’s also Halloween today so I will probably leave the couch to pass out candy to those brave enough to venture out into the rainy cold. Maybe they’ll even get a few extra pieces of candy for being so brave.

Oh, I remember a few times my sister and I went trick-or-treating in ponchos and/or large jackets. It was so sad to cover up one of my favorite Minnie Mouse costumes with a poncho /sigh/ but you gotta do what you gotta do to get candy. It’s serious business out there.

Turkey ChiliWhether you are out in the cold and need something to warm your belly or it’s just a day to cuddle up and do nothing, this chili is the perfect solution to a “chilly” day. Get it?? Chilly. Chili. Yeah, I’m cool.

Hearty Turkey Chili
Serves 6
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 pound ground turkey
  2. 1 yellow onion, diced
  3. 1 clove garlic, minced
  4. 3 carrots, diced
  5. 2 bell peppers, diced
  6. 1 jalapeño, finely diced
  7. 2 cans diced tomatoes (28 ounce cans), or approximately 6 cups of diced tomatoes
  8. 2 cans black beans (15 ounce cans)
  9. 2 tablespoons chili powder
  10. 2 tablespoons cumin powder
  11. 1 teaspoon oregano
  12. 1 teaspoon paprika
  13. 1/2 teaspoon cinnamon
  14. 2 dried bay leaves
  15. 1/4 teaspoon cayenne pepper
  16. 2 teaspoons salt, or to taste
  17. 1/2 teaspoon ground black pepper, or to taste
Instructions
  1. Brown the turkey in a large pot over medium-high heat. Once browned, remove any excess oil from the pan.
  2. Add the onion, garlic, carrots, bell peppers, and jalapeño to the pot and sauté for 2-3 minutes.
  3. Add the tomatoes, beans, and spices (chili powder, cumin, oregano, paprika, cinnamon, bay leaves, cayenne pepper, salt, and pepper). Simmer covered for 15 minutes, stirring occasionally.
  4. Simmer uncovered for 15 minutes, stirring occasionally, or until the chili reaches your desired thickness.
  5. Remove the bay leaves prior to serving.
Notes
  1. You can reduce or increase how spicy this chili is by reducing or increasing the cayenne and jalapeño. This chili has a little kick to so try it with less first if you are unsure and add more to taste. I typically serve mine over mashed potatoes or french fries with a little cheddar cheese on top (yum!) but it's also delicious on its own!
Flavor From Scratch https://www.flavorfromscratch.com/
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