Two Ingredient Lasagna Soup

 

I saw this food hack back in the day so I decided to try it and it was delish! Easy to double in a large crock pot. Let me know what you think!

Two Ingredient Lasagne Soup

Ingredients:

2 pound 6 ounce box of family size classic Stauffers Lasagne, THAWED

6 cups chicken broth or equivalent chicken bullion cubes or powder

Directions:

1. With a sharp knife, cut thawed lasagne into bite size squares while it’s still in its container. Make sure you cut thru the bottom layer of noodles! (Checkered pattern)

2. Dump lasagne in a large crock pot. 

3. Add 6 cups chicken broth. I used 6 cups of water with chicken bullion powder.

4. Cook on high 2-3 hours until hot.

5. Taste and add Italian seasoning, salt and pepper as needed.

NOTES:

1. Easy to use 2 frozen lasagne to serve more people or leftovers for another day. Add more broth as needed.

2. Add less broth if you want a thicker soup.

Sheet pan chicken dinner

 

Still trying to find easy recipes I can manage and this is one of them! Easy prep and tastes so good!😋😋😋

Sheet Pan Chicken Dinner

Ingredients:

Pack of chicken legs (doesn’t matter how many)

1.5# bag petite gold potatoes

12 oz bag frozen peas and carrots

Butter

Oil (I used Pam on the chicken and avocado on the veggies, you can use any kind you like.)

Poultry seasoning

Roasted garlic and herb seasoning

Salt and pepper

Directions:

1. Preheat oven to 375°.

2. Cover sheet pan with foil for easy clean up. Dry off chicken legs with paper towels and line up on one side of the pan. Pray with oil (or pour on some), sprinkle all sides with poultry seasoning.

3. Cut potatoes in half and add to other side of the pan. Pour some oil on top (I used avocado) and sprinkle with roasted garlic and herb seasoning. Gently stir around to coat potatoes. 

4. Place in oven and bake for 45 minutes (60 min if chicken was only partially thawed).

5. Recover pan from oven and pour frozen peas and carrots on top of the potatoes. Sprinkle with more roasted garlic and herb seasoning, light salt and pepper. Gently stir to cover in seasoning. Put a couple pats of butter on top. Return to oven.

6. Bake for an additional 20 minutes.

7. Remove from oven and enjoy!

Pepper Steak (freezer meal)

My mom used to make this and it was one of my favorites! Now I make it and surprisingly the kids love it too! But only when I chop the veggies very small. LOL

1# lean hamburger
3 green bell peppers
1-2 onions
4 packets brown gravy mix (or 4 cans)
1 large tsp of minced garlic
pink salt and pepper to taste
Italian seasoning to taste

4 c minute rice
4 c water

1. Bring 4 c water to boil. Remove from heat and stir in rice. Cover with lid. 
2. Chop veggies. Brown hamburger and veggies in large pan. Add garlic and seasonings. Cook until meat is no longer pink and veggies are almost soft.
3. In measuring cup, add 4 cups water. Add 4 packets of gravy, whisk to blend. (add more gravy if you like it really runny like I do). Add to meat. Stir.
4. Cook on low until gravy is thick and veggies are soft.
5. Serve over cooked rice.

(Make double or more and put meat mixture into aluminum container, seal and freeze. Thaw and heat and then serve over rice.)