Turkey and Vegetable Lasagna – Pampered Chef Grater Winner Recipe

Courtesy of Cooking With Coley

As promised, here’s Nicole’s – the Pampered Chef grater winner – very own recipe.  I thought I couldn’t enjoy any lasagna except mine, and wow – was I wrong!

This is healthy (ground turkey, spinach, mushrooms!) and very, very good.  So good I had to have leftovers for breakfast this morning  😉

Just like Nicole, I use a lot of basil.  I only had dried, so when I can get my hands on some fresh I will remake this; I have a feeling that will make it even better.  Make this soon; you will love it.

What you’ll need:

  • ·      Whole wheat lasagna noodles (homemade or store bought)
  • ·      Reduced fat ricotta
  • ·      Fresh spinach – I bag is more than enough
  • ·      Fresh sliced mushrooms (about 2 cups)
  • ·      Fresh wedge of Pecorino Romano cheese
  • ·      Grated Pecorino Romano cheese
  • ·      Brick of fresh mozzarella
  • ·      Turkey meatballs mashed (this adds a lot of extra time and effort, so you can cook ground turkey and add garlic, grated Pecorino Romano, parsley, salt and pepper instead)
  • ·      Marinara sauce  – (A side note from Dixie – I made my marinara with crushed San Marzano tomatoes, salt, some oregano and red wine)
  • ·      Basil handful (optional—use a lot of basil in my sauce, so I don’t need to add it)
  • ·      2 clove garlic minced (optional—I use a lot of garlic in my meatballs and sauce, so I don’t need to add it)
  • ·      Extra virgin olive oil (EVOO)
  • ·      Salt and pepper


For Ricotta Note unlike most recipes, I don’t use egg.  I don’t think it’s necessary

  • ·      Add grated Pecorino Romano, salt, pepper to taste and chopped spinach and mix
  • ·      The spinach cooks down, so it’s OK to use a lot

For Mushrooms

  • ·      Sautee mushrooms in EVOO, season with salt and pepper (add minced garlic here if you choose to)

Layering the lasagna

  • ·      Cook lasagna noodles according to the box instructions, let cool (lie each noodle flat on wax paper); be careful not to over cook and handle with care so the noodles don’t break
  • ·      Lightly cover the bottom of the lasagna with sauce (this keeps the noodles from sticking)
  • ·      Layer bottom of pan with noodles (cut noodles with a knife either length or width-wise to ensure they cover the entire bottom)
  • ·      Top with a layer of ricotta mixture, press it down lightly with a fork; be sure all noodles are covered
  • ·      Top ricotta with mashed meatballs; make sure all ricotta is covered
  • ·      Top meatballs with mushrooms; unlike ricotta and you can sprinkle these on and not use quite as many (add basil here if needed
  • ·      Sprinkle with shredded mozzarella
  • ·      Lightly spoon on sauce over that layer
  • ·      Top with noodles, use same sizes you used for the bottom layer 
  • Repeat ricotta through sauce layers until you reach top of pan
  • ·      Cover top layer of noodles with sauce and fresh shredded mozzarella
  • ·      Bake at 350 degrees for 30 minutes (if you bake it frozen or cold, you’ll need to cook for longer)
  • ·      Top each piece with fresh shredded Pecorino Romano and serve!



Thanks Nicole! 

~Dixie Chik~

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Shortcut After-School Snack: Cinnamon Rolls with Cream Cheese Icing

It’s COLD!!!  Here in the deep south that means lows in the 20’s and highs in the 40’s.  That should make me excited about Christmas, but it doesn’t.  I want warm hot summer temps in the 90’s.  I want to only worry about wearing shorts and t-shirts and flip flops.  If Alabama got real snow, maybe I could like winter a little bit.  But we don’t; we only get to freeze to death and wait for Spring to come.

This is one of those easy-to-throw-together things that you can make with things usually kept on hand.  I had these ready for my kids in 30 mintues today when they got home from school with nice warm mugs of hot cocoa. 

Cinnamon Rolls with Cream Cheese Icing

1 can of crescent dough (the big fat ones, not the small ones)




1/2 box confectioner’s sugar

3 tbsp milk, (you may need a little more)

1/2 block cream cheese, softened

Heat oven to 350.  On a cookie sheet, seperate the perforated dough.  Preparing one crescent at  a time, spread butter over the top, then sprinkle cinnamon and sugar. 

Roll into a crescent shape.  Repeat with the remaining dough.  Bake for about 10 minutes, or until slightly golden brown on the top.

While the rolls are baking, mix the cream cheese and confectioner’s sugar together until combined.  Add milk and mix a minute or two more.  You should have an icing that’s formed, but not too thick. 

Pour the icing over the cinnamon rolls and let sit for about 5 minutes.



Stay Warm!

~Dixie Chik~

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What To Do With Leftover Dressing

In my opinion, having a big plate of all the Thanksgiving fare one more time the day after is quite enough.  After that I’m sick of it and its time to toss it all – but here’s a way to use up some of that dressing (or stuffing).  I also used up the rest of my corn souffle making these little yummies.

First, I made a batch of chili.  You could always use canned for convenience if you need a break from last week’s cooking.

I made two versions – one original and the other I added some chipotle powder and cinnamon.  Here’s my seasoning recipes:

Chili Seasoning

1 tbsp chili powder

1 tbsp cumin

1/2 tbsp coriander

1 tsp oregano

1 tbsp garlic salt

1 tbsp Lawry’s seasoning

1 tsp paprika

Chipotle-Cinnamon Chili Seasoning

1 tbsp chili powder

1/2 tbsp cumin

1/2 tbsp coriander

1 tsp oregano

1 tbsp garlic salt

1 tbsp Lawry’s seasoning

1 tsp paprika

1 cube chipotle seasoning, crumbled

1/2 tbsp cinnamon

Aren’t these little bowls the cutest?  I got them in Mexico when we were on vacation in October.  I really wish I had gotten more of them….

While the chili is cooking, preheat the oven to 400.  Spray a muffin or square brownie pan with cooking spray.  Divide the leftover dressing (again, I also used my corn souffle) into the muffin pans, packing it in pretty tight.  Bake for about 15-20 minutes, or until the tops are brown. 

Spoon the chili over the dressing, then top with cheese and jalepenos.  Pop the pan back in the oven for a couple of minutes to melt the cheese. 

Top them off with some sour cream.

~Dixie Chik~

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Sea Scallops with Remoulade Sauce

I know this is SO Non-Thanksgiving-ish.  I had this bag of frozen sea scallops in my freezer calling my name.  I’m a sauce/condiment kinda girl.  Don’t you just wish everything came with a dipping sauce or a gravy, or slathered in something?  I do.  Maybe it stems from my childhood.  Maybe I just never got enough ketchup packets with my happy meals…

Me and my sweet little family have been having a very non-traditional Thanksgiving the last few years.  We decided to do Thanksgiving on the Wednesday before Thanksgiving, and invite the people that mean the most to us.  That might mean family, employees of our (well really my husband’s) business, neighbors, friends, etc.   So far it’s way less stressful than working out all the logistics of the actual holiday, and we get Turkey Day to relax and do nothing.

Onto the scallops….

1 lb bag frozen sea scallops, thawed (or 1 lb of fresh sea scallops)

1 lb fresh asparagus, washed and trimmed of stems

1/2 cup mayonnaise

1 lemon, juiced – (1/2 for sauce, 1/2 for scallops)

1 tbsp course ground mustard

Plenty of sea salt

Coarse black pepper

1/2 tsp ketchup

1/2  tsp garlic powder

Olive Oil

4 tbsp salted butter

2 tbsp fresh parsley

2 garlic cloves, minced

Heat oven to 400.  Combine the mayo through garlic powder; salt and pepper to taste; set aside. 

On a cookie sheet, place the asparagus spears where they are not touching.  Drizzle with olive oil and sprinkle with sea salt and pepper.  Bake for about 10-12 minutes.  Remove and set aside.

Heat a large saute pan over medium heat.  Add butter and minced garlic.  When the garlic is fragrant and the butter has almost melted, add the scallops and parsley, stirring frequently, until the scallops are completely opaque – about 5-7 minutes.  Remove from heat.

On a serving plate, place several asparagus spears, then a large spoonfull of scallops.  Drizzle the remoulade sauce over and serve. 

~Happy Thanksgiving~

Dixie Chik

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