My husband doesn't like Pasta much.  However, he does like Lasagna.  Most Lasagna's to me can be a little on the "heavy" side.  This recipe uses less egg and some reduced fat options.   I substitute clove garlic with Lowry's garlic pepper.   The Lowry's garlic pepper is delicious in any recipe and isn't so strong.  For some reason, real garlic cloves make me sick.   I have my family and co-workers use to the Lowry's and they love it as well.   In fact, I add it while I am cooking the hamburger meat.  Then, go ahead and add right before you put it in the oven.

I love to taste my foods while I am cooking.  Good food isn't an exact measurement of ingredients.  You need to do a little "dash of this" and a "dash of that" while you cook.   Most of our mom's and grandmas didn't use measuring cups or spoons.  They dashed and dibbled along the way!   That's the Southern way!   

Here's the deal on this "skinny" version of Lasagna:

Ingredients
9 uncooked lasagna noodles
1 lb extra-lean (at least 90%) ground beef SAVE $
2 Teaspoons, Lowry's Garlic Pepper
1 Jar Organic Bertolli Olive Oil & Garlic Sauce
1/4 teaspoon red pepper flakes
1 1/2 teaspoons dried basil leaves
1 egg
1 container (15 oz) reduced-fat ricotta cheese.
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/3 cup shredded Parmesan cheese

TO MAKE:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
• In a 12-inch skillet, cook beef (seasoned with the Lowry's Garlic Pepper) over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
• Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
• Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

To make this more of a "skinny lasagna" use extra-lean ground beef, light cheeses and only 1 egg. 

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There are many ways to cook chicken spaghetti.  In fact, I change it up often.  That way it never gets old or boring.   I love chicken spaghetti for a #sundaysupper meal.    I can take my time on Sunday's and let the chicken cook in the Crock-pot on low.   This makes the perfect shredded tender chicken for your casserole.  

In the Crock-pot,  I added 3 large chicken breast, 1 can of Cream of Chicken Soup, 1 cup of Organic Chicken stock, the 1/2 cup of chopped white onion and 1/2 of the can of Hunts stewed tomatoes.   I added the other 1/2 later.    Simmer in Crock-pot on low until chicken is tender.    About 4 hours.   Go to a movie and lunch and it will be ready when you get back.  

On Stove top - In a medium-large sauce pan, add your water and I used the infused extra virgin oilive oil.  This is delicious and makes your noodles light and tasty.  Bring to a boil and cook your spaghetti until tender and floats to top.

Drain your spaghetti and add drain spaghetti into your Crock-pot.   Stir in and let simmer about 30 minutes.  Then, I transferred to a baking dish.   I drained the mixture using a colander so that the noodles retained some juice but not soaking wet.

Once in baking dish, add in the rest of your stewed tomatoes, Italian seasoning & red pepper.    Top with the small pkg of mild cheddar cheese and bake at 350 Degrees for approx 12-15 minutes.   

Serve with crackers, bread, toast or whatever you like.   It is a hearty chicken spaghetti and perfect for a Sunday Supper.  Enjoy!


INGREDIENTS:

• 3 shredded chicken breast  (from slow cooked crock-pot)
• 1/2 cup chopped white onion
• 12-oz thin spaghetti, cooked and drained
• 1 (10.75-oz) cans Cream of Chicken soup (I used 98% fat free)
• 1 cup organic chicken stock
• 4 Tablespoons of  sour cream (I used light)
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 2 tsp ground pepper
• 2 tsp Lowry's garlic pepper
• 1 tsp Italian seasoning
• 1-1/2 to 2 cups shredded mild cheddar cheese
• 1 can Hunts Stewed Tomatoes  
• 2 Tablespoons of Extra Virgin Olive Oil (I used Basil infused)

Copyright (C) Sweet Yellow Cornbread 2020

Nachos - It's all about the Nachos this Sunday Night.   Nachos and Sunday Night Football are my husband's favorite combo.

If you have been following the blog and my TV Segments on THV11 The Vine Morning Show, you are aware of the fact that I love to cut out my cheese using cookie cutters.   From pumpkins, reindeer, ghosts, trees, and more, they make your charcuterie boards, or as I call them, your grazing boards, stand out!   The little shapes really stood on on my extra long ultimate table runner.   Be sure and check out this fancy all edible table runner and watch the segment.

The left over scraps of cheese from cutting out the shapes are perfect to use for these Ultimate Sunday Night Supper Nachos.   I store the cheese scraps in a large zip lock bag until I can use them in other dishes.   I also had a variety of chips that I used on the table runner that was left over and stored as well in a zip lock bag.  The combination of the regular restaurant style TOSTITOS® Tortilla Chips, The Blue Corn Chips, and the Nacho Cheese flavored chips, resulted in ultimate nachos for sure!    

Pre-heat Oven to 350 Degrees

Chips
I started out by lining my large sheet pan with a pan liner.   Start doing this if you don't already.  It sure makes clean up a whole lot easier.  Scatter the three chips throughout the pan.   

Meat
Brown your hamburger meat ( I use extra lean) in a pan with about 1/2 cup chopped white onion.   Dash salt, pepper & garlic pepper (I only use Lowry's) to season.   Brown and stir over medium heat until the meat isn't pink.   I also added a teaspoon of Chili Powder, along with a pinch of cumin to make these ultimate nachos.   I like it this way or without the chili powder and cumin.  Depending the mood we are in and the taste we are craving for that day.    

Beans
We love Bush Beans Frijoles  Bush does them best.  I drain the juice and simmer in my meat mixture.  Simmer all together on low/medium for about 10 minutes.   Then drain your meat mixture using your colander.

Bring it all together​

Next scatter your meat mixture on top of your chips throughout your large cookie sheet.   Top your cheese mixture on top.  (This cheese mixture was a combination of mild cheddar, medium cheddar, and provolone.  It did not disappoint.

Bake
Place loaded pan into pre-heated oven at 350 Degrees and bake for approximately 15 minutes until your cheese has melted throughout.

Garnish - Romo tomatoes, Living Lettuce, & Kraft Sharp Cheddar Cheese

Slice your Roma tomatoes into small pieces.  Top with Lowry's Garlic Pepper & Avocado Oil to get an awesome tomato flavor.  Peel off lettuce from your Living Lettuce head to top your nachos.   Believe me, once you start using Living Lettuce, you won't go back.  This is such a fresh organic lettuce.  I also top my nachos with Kraft Sharp Cheddar Shredded Cheese for an extra cheesy flavor.   

You have just made yourself some awesome Ultimate Sheet Pan Nachos.    This whole meal can be done in approximately 30 minutes.   They are delicious and are a perfect Football game meal.   

The Ingredients included:

1 pound of extra lean hamburger meat
Chips - I used Restaurant Style TOSTITOS® Tortilla Chips, Blue Corn & White Cheddar Chips 
1 can of Bush Bean Frijoles
1/2 cup Chopped White Onion
1 Teaspoon of Chili Powder
1 pinch of Cumin
2 cups of cheese variety - Mine included mild cheddar, medium cheddar & provolone
1 cup of Kraft Sharp Cheddar Shredded Cheese
1 cup of Living Lettuce
3 diced Roma tomatoes - (pre-soak in Lowry's garlic pepper & avocado oil)

Be sure and check out all the recipes for some quick & easy meals.   Also, be sure and check out my segments on KTHV11 The Vine.  I will be doing the next Segment on December 20th live from 9-10 a.m. CST.

​

Soup Sunday - Comfort for the Soul!   

Soup is also good if you are feeling at little "puny."   Greg has been "puny" all week with some type of bug.   It was time to break out the crockpot and make a big batch of homemade soup.   Tonight's soup was Roasted Chicken Vegetable.   It was delicious and simple to make.   It is a little twist to my white bean chicken soup.

I started out with a really good herb roasted chicken.  I pulled off the breast and shredded the chicken for the soup.   I was in Kroger on Saturday, so I picked up one of their Savory Roasted Herb whole chickens in their deli section.   They are delicious and very moist.   The nice thing about these chickens, you can use them for wraps, soups, tacos or just to eat on a sandwich.   Plus, my little dog Farrah loves chicken so I make sure she gets a little.  

I served up the soup with Greg's favorite club crackers and a few of the medium cheddar cheese slices.   We love to have cheese and crackers with our soups.   

My cute dishes are from Kate Spade.   I have these cute dishes linked on my Amazon store at:  https://www.amazon.com/shop/sweetyellowcornbread   These plates are perfect for lunch plates or to put under your bowls.   They are called there "pizza plates."   I love Kate Spade dishes.  They last for a long time and they are so darn cute!

Here's the Scoup on The SOUP!

Roasted Chicken Vegetable Soup

Ingredients:

3 cans (drained) Bushes Great Northern Beans
1 Small Can Tomato Sauce
1 Small Can Diced Tomatoes
1 Small Can (drained) Sweet Yellow Corn
3 Red Potatoes (Peel & Dice)
1/2 cup Sliced Carrots
1/2 cup - White Onion diced
2 green onions (dice (including the green stem) 
Lowry's Garlic Pepper
Salt/Pepper
1 Cup Chicken Stock
1-Cup Water (as needed)
2 cups Roasted Chicken Breast (cooked)
1/2 Teaspoon of Red Pepper Flakes

To make:

Make sure and drain all the cans and pour into crockpot
Add in the cooked roasted chicken breast
Add in the white onion, diced potatoes, green onion, red pepper flakes, and 2 Tablespoons of the Lowry's Garlic Pepper
Add Salt/Pepper to Taste
Add in the tomato sauce, chicken stock & water (gradually) 
Simmer on medium heat (about 4-5 hours) until potatoes are tender  

P.S.  I add in more pepper, Lowry's Garlic Pepper as I stir to taste.

Greg likes it with club crackers & cheese slices or it is good with my Sweet Yellow Cornbread recipe, of course!

This soup is good in all Seasons........................Enjoy!

Oftentimes on Sunday you are tired.  By the time Sunday evening rolls around you think to yourself, "where did the weekend go?"   If you work the 40-50 hour week like I do, then you cram your laundry, grocery shopping, Target run, what I call my piddlin" run in.   A piddlin" run is when I go to TJMaxx, Marshall's or the Painted Tree to just walk around and piddle.   Once Sunday rolls around, it is Church, lunch, and whatever else you have to get done.  

Greg and I always like to go to a movie sometime on Saturday or to a show at the Rep if there is one in town.  We made it to Sunday evening and sometimes I am just beat!   This is an easy meal to throw together.  It is filling and a little lighter.   I call it the "bread-less taco hamburger."


​

Here's the deal on the taco burger:

You will need:

Hamburger Patties  (I used the lean angus beef)
Lowry's Garlic Pepper (a must in my house)
Salt/Pepper
Salsa (I pick it up fresh at The Fresh Market or Walmart deli)   I like mild.  I can't handle the heat.
Living lettuce (this is the best lettuce there is)
Shredded Cheese --I like this either mild or sharp cheddar.   Kraft is always good.  Or you can shred your cheese if you like.

Tonight I served these with Alexa Crispy Rosemary Fries ( You can find these at The Fresh Market)
Lowry's Garlic Pepper & Extra Virgin Olive Oil for these as well

For the Taco Burger:

On your grill pan cook burgers until there is no pink in the middle. You can put them on a griddle if you like or whatever stove top you have.   Be sure and add Lowry's garlic pepper ( a few shakes) salt & pepper to taste.

After they are brown (with no pink be sure and pat off the grease.  I always take and put mine on a paper towel and really pat the grease off.
Top with shredded cheddar cheese (about a palm size)
Top with the living lettuce and then add 1 Tablespoon of the salsa on top.

Guess what?  You are done with those burgers.   No need for bread.  Remember, we are going bottomless for tonight.

Pre-heat oven to 400 Degrees

Rosemary Fries

Spray a large cookie sheet with Pam Spray to coat
Scatter fries flat throughout the sheet
Sprinkle 1-2 Teaspoons of Extra Virgin Olive Oil on top of fries
Sprinkle Lowry's Garlic Pepper on top
Bake at 400 Degrees for approx 20-25 minutes - (don't over bake - these don't need to be too golden)

You have yourself a simple, yet delicious #SundaySupper.   You did the cooking, now let your significant other do the cleaning up!   

Spaghetti is one of my very favorite meals.   I love it cooked on the stove top or baked.   It seems for Sunday Supper night, I do prefer it baked.  That gives me a chance to do some work or cleaning around the house while it is in the oven.  On a cold night, oven casseroles can be the best.  Over the summer or hot days I tend to not do the oven as much.    

I guess you could call this spaghetti casserole.   Who doesn't love a good casserole?  #yumilicious   This recipe is simple and not expensive to make for a crowd of folks.   

Serve this with some of my good 'ole sweet yellow cornbread and you have yourself a great #sundaysupper meal.  #sweetyellowcornbread


Ingredients:

16 oz spaghetti cooked
1/4 cup fresh parsley
1 1/2 cups mozzarella cheese
1/3 cup fresh Parmesan cheese

Sauce
1 lb ground beef 
1 small onion Chopped
4 TSP Lowry's Garlic Pepper
1 1/2 teaspoons Italian dressing
1/2 teaspoon salt  or to your own taste
2 Tsp Black Pepper
1 green pepper diced
1 Large Jar Beritolli Tomato Basil Sauce
14.5 oz diced tomatoes
To Make:

Preheat oven to 375 degrees.
​
Brown meat, onion, seasonings and green pepper over medium heat making sure to break up the meat very well. (Drain any fat if needed).
Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer 5-10 minutes uncovered. Stir in spaghetti and parsley.
Spread into a  9x13 pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.

Be sure and visit my #amazon store.  I have added some beautiful spring decor items.  There is home decor & furnishings, women's & men's fashion, health & beauty, tech items and so much more.  Be sure and check out my weekly top picks!   https://www.amazon.com/shop/sweetyellowcornbread  or hit the SHOP on the menu to get you to the storefront.

I grew up when #SundaySupper included #potroast almost every Sunday afternoon.   Mama always made the traditional pot roast, mash potatoes & brown gravy.  It was delicious.  Oftentimes, she would serve it with some good 'ole homemade cream style corn and those big huge #cathead biscuits she could master.

I think the first time that I ate Italian pot roast was at Carino's.  It is delicious!  I love good 'ole southern pot roast, but it is great to switch it up some.   Italian Pot Roast on a cold winter night is great!  This dish is also great to serve on a special day like Valentines Day or a dinner party.



This goes in your Crock-Pot and the longer it cooks, the tender it becomes.   Give this a try for a change to ordinary pot roast.
​
Ingredients:

• 1 3-5 pound beef chuck roast see notes for instructions from frozen
• 1 tablespoon Olive oil
• 2 teaspoons salt
• 2 teaspoons Lowry's garlic pepper
• 1 teaspoon black pepper
• 1 pound baby red potatoes 
• 3 large carrots, chopped into large chunks see note for using baby carrots
• 1/2 cup of chopped white onion
• 4 cups beef broth
• 3 teaspoons of Italian Seasoning
• 1/4 cup water

Put all in the Crock Pot on low 6-8 hours and serve!   It is delicious and hearty!   P.S.  My husband likes to have corn-on-the cob with his.

Let's face it.  It's a little cold out today.  What makes a better Sunday Supper?  A hearty soup.  I think I have been on a soup kick lately.  I was watching the Today Show recently and they were saying if you way to stay fit in 2019 eat soups 3-4 times a week.   Soups are filling, let you get your veggies in (when some won't eat them) and make you warm and cozy.  A perfect combination for a good #SundaySupper meal.

Tonight it is a yummy tomato, mac & beef soup.  It is delicious and it heats up well!

I think my mama made this often when I was a kid.  I loved it so much that I frequently would ask for it.   Truly delicious!  What isn't delicious when you include macaroni with hamburger?

All you need with this is some good 'ole #sweetyellowcornbread and slice a couple of sharp cheddar cheese to go on the side of the plate.  You have yourself and your guests one great meal.

Here's the scoop on the soup:

Ingredients

• 1 pound ground beef
• 1 cup onion diced
• 4 Teaspoons of Lowry's garlic pepper
• 4 cups beef broth
• 1- 28 ounce can Chopped Tomatoes
• 1- 28 ounce can whole Tomatoes
• 1/2 cup ketchup
• 1 1/2 Tbsp Worcestershire sauce
• 1 teaspoon Italian seasoning
• 3 cups cooked elbow macaroni (add at end)
• salt and pepper as desired​

TO MAKE:
Crockpot Directions

1. In a medium frying pan, brown the ground beef, onion and garlic pepper until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot.
2. Add the broth, cans of chopped and whole tomatoes, Worcestershire, ketchup, and Italian seasoning. Add a pinch of sugar if desired. Place the lid on the crockpot and cook on low for 8-10 hours.
3. When you are ready to serve, Add in cooked macaroni. Let the macaroni heat through and serve!

​Soups are a great Sunday Supper.   You can put them in a crock-pot or put them in your favorite dutch oven on your stove top.  Either way, they make a great Sunday Supper meal for yourself or your guests.

I am allergic to jalapenos so this recipe does not include them.  You can add them for a garnish on top if you wish.  This soup/chicken chili does bring some heat. It is delish and a hearty meal!

P.S.  Great Super Bowl Meal!






Ingredients

• 2 tablespoons vegetable oil
• 1 onion chopped
• 3 Tablespoons of Lowry's Garlic Pepper (my go to ingredient)
• 1 14.5 ounce can chicken broth
• 1 18.75 ounce jar Salsa Verde
• 1 15.25 ounce can corn, drained
• 1 16 ounce can diced fire roasted tomatoes, drained
• 1/2 teaspoon dried oregano
• 1 pound shredded chicken 2 BIG cups
• 1 15 ounce can white beans, drained
• cilantro for garnish

TO MAKE:

1. Heat oil over medium heat in a dutch oven or large pot and add onion. Cook for about 5 minutes or until translucent.
2. Add the 3 Tablespoons of Lowry's Garlic Pepper 
3. Stir in broth, salsa verde, corn, tomatoes, and oregano.
4. Bring to a boil, then simmer for 10 minutes.
5. Add shredded chicken and beans; simmer 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro

This is one of my favorite dishes that reminds me of growing up.  My mama would make this for Sunday Supper often.  Who doesn't love Chili?  and Noodles?   Put them together and you have a #winwin.   This is a great dish for cold weather.   There is nothing better than good 'ole comfort food on a Sunday Night with a chill in the air.

Here's the scoop:

Ingredients:

• 1 cup uncooked elbow macaroni
• 2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 1-1/4 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups shredded reduced-fat Mexican cheese blend
• Thinly sliced green onions, optional

TO MAKE:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.
• Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions.