Living Frugal Tips &#187; Recipes

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Chicken and Rice Casserole Recipe

Lisa — Sun, 16 Jan 2011 18:27:40 +0000

Chicken and Rice Casserole Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Recipe & Picture Courtesy of Food Network - Paula Dean's Chicken & Rice Casserole

This creamy chicken and rice casserole recipe is quick and easy and a great choice when a little bit of comfort food is in order. There are a few slightly different versions of this southern chicken casserole favorite. The version that I made is a Paula Dean’s Food Network favorite. Cooking at home is always a great way to save money, Plus, you can make this ahead of time and freeze for future use … saving time during hectic work weeks.

Chicken and Rice Casserole Recipe Ingredients:

6 cups cooked chicken
1 (6-oz) package Uncle Ben’s Long Grain and Wild Rice cooked – I prefer the fast cook variety
1 (10 ¾ oz) can cream of celery soup or cream of mushroom soup
1 (4 oz) jar pimientos, sliced – can omit if don’t like or don’t have on hand. I made without pimientos and didn’t miss them.
1 medium onion, chopped
2 cans French style green beans, drained
1-cup mayonnaise – I prefer Duke’s Mayo
1 (8 oz) can water chestnuts sliced
Shredded cheddar cheese
Salt & Pepper to taste

Chicken and Rice Casserole Directions:

Season 4 chicken breast and bake them for an hour. Let chicken cool and then chop. You can substitute rotisserie chicken or chicken with bone in if you prefer. Simple cook, remove from bone, and chop.
While chicken is cooking, saute chopped onions.
Prepare Uncle Ben’s Long Grain and Wild Rice according to package directions. As mentioned I prefer the fast cook variety which is much quicker to prepare.
Next, mix all ingredients. Pour into a greased 4-quart casserole dish.
Bake chicken and rice casserole for 30 minutes at 350.

Serves 6 to 8.

Recipe Note: You can make this chicken casserole ahead of time and it freezes well. Prepare as directed above. Pour into casserole dish and freeze PRIOR to baking. When ready to eat, simply defrost and bake as directed.

Great served with a salad!

Check out some of my other recipes that you might enjoy:

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Roasted Red Pepper and Chipotle Hummus Recipe

Lisa — Sat, 07 Aug 2010 23:42:00 +0000

Roasted Red Pepper and Chipotle Hummus Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

There’s nothing I love more than finding something that I love and then learning how to make it myself … for less. I absolutely love hummus. To date my favorite is a Publix store brand, Jalapaneo and Cilantro flavor. Yummy goodness and good for you and you can get it on sale 2 for $4.00. Even Better. We were talking “hummus love” at the office and a guy I work with passed along a wonderful recipe that I made the other day and it was very easy to make and is absolutely delicious. The recipe below calls for canned chickpeas, but you can make with a bagged variety too. It’s a bit more time consuming, but you get more for your money.

Ingredients for Roasted Red Pepper and Chipotle Hummus Recipe:

1 can (15 ounces) chickpeas, drained, 1 tablespoon of liquid reserved
1/4 cup tahini
2 cloves garlic, smashed
1/2 cup coarsely chopped roasted red pepper, plus 2 tablespoons for serving
1 Chipotle in Adobo
1 1/2 teaspoons adobo sauce
1 tablespoon fresh lemon juice
1 teaspoon cumin
scant 1/4 teaspoon smoked paprika
pinch red pepper flakes
2 tablespoons extra virgin olive oil, plus more for drizzling

Directions:

In a food processor or blender, combine chickpeas, reserved liquid, tahini, garlic, red pepper, chipotle, adobo sauce and lemon juice until a paste forms.
Scrape down bowl or blender and add olive oil, cumin and paprika. Puree until smooth. Season with salt, to taste.
Transfer hummus to serving bowl and drizzle with olive oil. Top with roasted red peppers and serve with pita bread.

The above recipe makes about 2 cups. Note: This hummus can be stored up to five days in the refrigerator.

Optional Hummus Recipe:

Another great idea is to make a plain batch first making as instructed above but leaving out the red pepper, chipotle and adobe sauce. You can set aside some plain and then mix in the other ingredients as you wish to create your own hummus recipes.

Red pepper, chipotle and adobe sauce.
Pickled jalapenos and cilantro (add just one jalapeno at a time to gauge hot factor).
Garlic and scallions.
Black Bean Hummus: Basically the same basic recipe above, but made with black beans. Puree a 15 ounce can of black beans (drained) with 1 clove of garlic, 2 tablespoons each of lemon juice and tahini, 1 teaspoon cumin, and a dash of salt. Add water or olive oil if needed.

Now that I know how quick, easy and delicious (not to mention less expensive) it is to make my own hummus … I’m hooked. Give it a try and share any other varieties that you love.

Check out some of my other recipes that you might enjoy:

Lisa’s Nearly Famous Pulled Pork Sandwich Recipe

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Potato Skin Potato Salad Recipe

Lisa — Fri, 28 May 2010 01:42:59 +0000

Potato Skin Potato Salad Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Photo from: www.seriouslygood.kdweeks.com

I wanted to share a quick dish that’s great for the upcoming Memorial Day holiday weekend. Potato Salad. But, to know me is to know that I love to put my personal twist on every dish and this one is delicious… and no exception! It’s a potato salad version of those yummy potato skins you get at the restaurants (see picture at right). I call it Potato Skin Potato Salad.

Ingredients for Potato Skin Potato Salad Recipe:

5 pound bag of red potatoes
1 package Hidden Valley Ranch salad dressing mix prepared as directed with 1 cup light mayo and 1 cup milk
1 small sweet onion
6 – 8 green onions (can certainly adjust the amount of onions and green onions according to tastes and preferences)
Bacon pieces – can make and crumble your own, but I used the pieces (not bits) in the bag
1 cup+ shredded cheddar cheese

Directions for Making Potato Skin Potato Salad Recipe:

Make ranch dressing according to package (1 packet with 1 cup light mayo and 1 cup milk), chill in fridge for 30 minutes.
While ranch is chilling, quarter red potatoes (keep skins on), place in pot and boil for 10 minutes until tender.
Finely chop 1 small sweet onion and green onions and add to chilled ranch dressing, reserving just a few of the chopped green onions for the top.
Add cooled potatoes to ranch/onion mixture above and stir/toss to coat.
Next add bacon pieces and gently stir in.
Then, once cooled, add cheddar cheese and stir in. If the cheese is added when the potatoes are still warm it will melt.
Sprinkle remaining green onions on top for the finishing touch.
Salt, pepper and season to taste.

Another great twist that I’ve tried is to roast the potatoes instead of boiling them. It really tastes like potato skins then. A bit more time-consuming, perhaps, but well worth it!

Enjoy the dish which is great for everyday or a Summer holiday.

Check out some of my other recipes that you might enjoy:

Lisa’s Nearly Famous Pulled Pork Sandwich Recipe

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Watermelon Salsa Recipe – Perfect at Peak Season

Lisa — Tue, 18 May 2010 02:06:55 +0000

Watermelon Salsa Recipe – Perfect at Peak Season is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

One big way to save money is to buy produce during peak season. Every fruit and vegetable has a peak time period when it’s sweeter, juicier and perfectly ready to be picked. With great taste comes greater availability and cost savings for you.

Featured Peak Season Produce: Watermelon

With the watermelon season at its peak, I thought I would share a wonderful watermelon salsa recipe. I often make it as part of a Caribbean or Cuban themed dinner to top the grilled pork, black beans, and yellow rice with a pineapple twist. It’s a great, fresh way to top meats, rice or serve it with chips. I’ve had it with the blue organic chips and the lime tortilla chips and both are great. I’ve even just eaten it all by itself. I just love things with such versatility!

Watermelon Salsa Recipe

Combine the Following Ingredients:

2 – 3 cups seedless watermelon, chopped
1 yellow bell pepper, chopped
2-3 stalks green onions, thinly sliced
1 jalapeno pepper seeded and diced
1 tablespoon chopped fresh cilantro
2 teaspoons sweet rice wine (Mirin) or a raspberry vinaigrette will work too
1/2 of a lime, freshly squeezed
A dash or two of garlic salt

Cover and chill several hours until ready to serve so all the juices and flavors blend together.

It’s light, fresh and totally delicious! Enjoy.

Resources to Determine Peak Season for Produce

Here are two great resources for determining the best time to buy produce at peak season and save money:

Epicurious – Peak-Season Map – A great interactive map where you can select a state and a month and see peak season for produce, info about that fruit or vegetable and recipes.

Publix – At Season’s Peak – My grocery store of choice has a great section on their site with peak times for the most common fruits. You can sign up for an email alert or they can text message you when it’s time to buy.

It certainly pays to buy produce at peak season to enjoy the best taste and save money too.

Check out some of my other recipes that you might enjoy:

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Simple & Scrumptious Petite Pea Salad Recipe

Lisa — Tue, 04 May 2010 11:38:16 +0000

Simple & Scrumptious Petite Pea Salad Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Start with Petite Peas

I had lunch at Crispers the other day which is a great fresh soup, salad and sandwich place that is part owned by Publix, my grocery store of choice. Anyway, I had this amazing salad trio with a great pea salad on it. I loved it so much I created my own version over the weekend for dinner guests and wanted to share my secret recipe for this amazing, yummy, quick dish that is also light on the budget.

This is one of those salads where you can vary it based on what you have on hand and it’s still yummy.

Petite Pea Salad Ingredients:

1 bag frozen petite peas
1/3 small red onion, thinly sliced
2 stalks sliced green onion, chopped
3 stalks finely chopped celery
4 ounces shredded mozzarella cheese
1/4 cup Duke’s Mayonnaise
Bacon bits or crumbs

Instructions:

Take peas from freezer and defrost or place in a bowl and microwave for 1-2 minutes. You don’t want to cook … just defrost.
Finely chop red onion and scallions and add to bowl with peas.
Next, finely chop celery.
Add cheese (I freshly grate my mozzarella cheese which is softer and gets nice and soft in the salad).
Last, add a big dollop of Dukes Mayonnaise to very lightly coat.
Stir and add salt and pepper to taste.
Add a few crumbles of bacon on top and toss in gently.
Place in the refrigerator for several hours before serving for all the flavors to come together.

Options:

Here are a few ways you can vary the Petite Pea Salad recipe based on what you have on hand.

Replace mayonnaise with a pepper ranch salad dressing.
You can add water chestnuts and crunchy snow peas.
You can also skip the onions all together if you want.
Use a feta cheese or pepper jack cheese instead of mozzarella.

I love recipes like this were I don’t have to run out and get lots of stuff, but rather see what I’ve got and mix up something really good. It’s a light, fresh Petite Pea Salad that’s perfect for warm weather dining.

Other recipes that you might enjoy:

Turkey Lasagna Recipe and Lasagna Sauce

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

Enjoy!

Velveeta Rotel Chicken Pasta Casserole Recipe

Lisa — Wed, 07 Apr 2010 11:30:38 +0000

Velveeta Rotel Chicken Pasta Casserole Recipe is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Any dish with Velveeta and Rotel is scrumptious and this Velveeta Rotel Chicken Pasta Casserole (aka Chicken Spaghetti) could almost be considered a grown up mac and cheese delight. It’s a great chicken pasta recipe that has been modified a bit from some Southern church recipe books and you need to give it a try.

As I always say, the Living Frugal Tips part of my recipes is that cooking at home is always cheaper than going out and my recipes always make a whole lot which means … leftovers. Save money and save time by cooking one night and having leftovers for lunch or dinner later in the week.

Velveeta Rotel Chicken Pasta Casserole Recipe Ingredients:

1 – Rotisserie Chicken (de-boned & chopped) or you can you can use boneless skinless chicken breasts

1 – Can Rotel Tomatoes & Green Chilies (do not completely drain). Or, if you do not like things with a little “kick” you can substitute regular diced tomatoes.

1 – Can Cream of Mushroom Soup

1 – Lb Box of Velveeta Chopped

1/3 – Cup of Milk

¾ – Box of Spaghetti or Penne Pasta (I used the whole wheat Penne pasta when I made it last and it was great)

¾ ~ Stick of Real Butter

1 – Medium Red Bell Pepper Finely Chopped

1 – Chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).

1 – Medium onion chopped

Velveeta Rotel Chicken Pasta Casserole Recipe Directions:

Cook spaghetti or penne pasta according to directions on box.
Melt butter, sauté Bell Pepper, jalapeno pepper and onion
Add Velveeta and Rotel, Soup and Milk, to sautéed bell pepper, japaleno (optional) and onion mixture. Mix thoroughly over medium heat.
Add pasta and mix together.
Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.
Pour chicken spaghetti into casserole dish and bake at 350 for 30 minutes

* Note: for extra kick, you can also a small dash of Zatarain’s Liquid Crab Boil. Be careful as it does add kick. Love that stuff!

I hope you enjoy this Velveeta Rotel Chicken Pasta. It’s great served with some cornbread and a green salad. This is one of those absolutely yummy comfort food dishes.

Bon Appetit.

Check out some of my other recipes that you might enjoy:

Nearly Famous BBQ Pulled Pork Recipe

An Irish Feast Fit for Big Guys in Kilts – St. Patrick’s Day Recipe

20 Meatless Meals That Will Save Money on Groceries

Lisa — Mon, 29 Mar 2010 11:43:20 +0000

20 Meatless Meals That Will Save Money on Groceries is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Meat tends to be one of the most expensive items in our grocery baskets each week. One big way to save money on groceries is to plan some meatless meals during the week and Monday is a perfect day of the week to start – Meatless Mondays. While meat is a great source of protein, there are also many great meatless protein sources to keep your muscles fueled. If you’re like my husband, Mike, who can’t imagine life without meat, here are some great meatless meal suggestions that even meat-lover “Mikey” likes.

While these may not be fancy, gourmet dishes, living frugal certainly does not mean eating “war-rations.” All of these meatless meals can be enjoyed simply, or dressed up with the suggested serving options for delicious money-saving, meatless meal alternatives.

1. Baked Potatoes

Options: Stuff them up with broccoli, cheese and anything else that strikes your fancy. Or swap them out and try baked sweet potatoes.

2. Black Beans – Plain or make a soup. Quick and cheap store bought versions are great or you can make your own with fresh or canned black beans, stock, sautéed onion and jalapeño pepper.

Options: Top with salsa, sour cream and cheddar cheese.

3. Cheese Pizza – So delicious plain. We have a Friday night pizza night ritual and we get the Walmart Take and Bake Pizzas and dress them up.

Options: Add fresh tomatoes, basil, and a drizzle of olive oil to a store bought cheese pizza. Pesto also makes a great addition. Jazz it up with whatever fresh and affordable vegetables you have on hand (onions, mushrooms, green peppers, black olives) or even try a can of pineapple for a Hawaiian twist.

4. Christmas casseroles – Think about all the great casseroles we only make at the holidays.

Options: Green bean casserole, spinach casserole, sweet potatoes casserole … the list goes on.

5. Edamame – Store-bought, frozen is great. Shop around as prices vary. I’ve found the lowest price at my local Target store with their Archer Farms store brand. It’s full of soy protein!

Options – Steam and serve with a dash of garlic salt or with a soy wasabi sauce 9love it this way).

6. Egg Sandwiches – This is a personal favorite even for dinner. Just toast an English muffin and add a cooked egg (fried or omelet style) and a slice of cheese.

Options: Use any other bread options you may have handy, or add a tomato.

7. Cereal – Any on-sale, store-bought brand will do.

Options: I prefer using whole oats (uncooked), raisins, bananas, cinnamon and soy milk.

8. Eggs – Scrambled Eggs or Omelets

Options: Add some veggies (tomatoes, mushrooms, onions, spinach, etc.) and/or cheese.

9. Grilled Cheese

Options: Add tomatoes. Or experiment with different types of breads and cheeses for a gourmet grilled cheese version.

10. Grilled Vegetables

Options: Grill in foil or as shish-kabobs on sticks. Onions, yellow squash, zucchini, grape tomatoes and red potatoes work the best.

11. Macaroni and Cheese – Store bought is great or you can make your own with elbow macaroni and a can of cheddar cheese soup.

Options: Feeling adventurous, add other mixes of cheese you have on hand (cheddar, Swiss, Velveeta, pepper jack, etc.). You can also make a veggie mac by adding sautéed or steamed broccoli, onions and/or mushrooms. Top them all with some breadcrumbs and parmesan cheese and bake in the oven

12. Pancakes or Waffles

Options: Add blueberries, bananas, or chocolate chips to the batter. Or top with fresh strawberries, apples or whipped cream.

13. Peanut Butter and Jelly Sandwiches

Options: Plain is great, or toast the bread for warm, yummy, goodness. You can also add honey and bananas.

14. Protein Shakes – I love these! I use soy protein (chocolate or vanilla) and soy milk.

Options: Add peanut butter, bananas, strawberries, and/or flax seed.

15. Quesadillas

Options: A flour tortilla can be dressed up many ways with cheese, black beans or refried beans, tomatoes, avocados, and more.

16. Salads

Options: To turn leafy greens into a protein packed meal add sliced hard boiled eggs, diced tofu, and slivered almonds. Or just max it out with an assortment of chopped veggies (cucumbers, celery, tomatoes, onions, scallions, mushrooms, etc.). Another idea, slice some ripe tomatoes, fresh mozzarella cheese, add some fresh basil and a drizzle of olive oil and vinegar (see picture above). Serve with some crusty bread. Delish!

17. Spaghetti and Marinara Sauce

Options: A store bought sauce will do, or make your own with a can of crushed tomatoes, garlic and fresh basil (I grow my own) for a light, healthy option.

18. Veggies – use fresh, grilled or sautéed veggies

Options: veggie tacos, veggie sandwich

19. Veggie Chili – Make your old standby chili recipe minus the meat.

Options: Add a variety of beans beyond the red chili beans – black beans or northern beans are good.

20. Vegetable Soup – A box of chicken stock, fresh or frozen veggies, and some seasoning and you’ve got a quick, healthy meal.

Options: Turn a soup into a hearty stew by first creating a roux with some butter and flour, then add the stock and veggies and simmer.

The above meatless meal suggestions, brought to you by Living frugal Tips, are quick and simple recipes and serving suggestions that I use daily to save money on groceries.

Bon Appetit!

An Irish Feast Fit for Big Guys in Kilts

Lisa — Sat, 13 Mar 2010 02:07:55 +0000

An Irish Feast Fit for Big Guys in Kilts is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Since I’ll be celebrating St. Patrick’s Day over the weekend I figured I’d share my recipes a few days early so you have time to shop and perhaps even celebrate over the weekend too. I mean seriously … celebrating this festive holiday properly cannot be done on a Wednesday night folks!

I’m fondly remembering our trip to Ireland several years back. We had a blast and it easily goes down as our best vacation ever! It’s just beautiful and the people are so fun-loving and friendly — I guess that could be brought on by the endless rows of empty Guinness kegs that would line the streets in the morning as the beer truck would go around and pick up the empties.

Regardless, the generations still come together and enjoy the music and dance, we went to tons of amazing old Irish pubs and danced and drank and really experienced the culture. They all seemed so proud of their country and traditions and shared stories with us and taught us to dance the Irish jig. Hilarious … there are pictures somewhere. We stayed in a wonderful old castle called Adare Manor. I’d highly recommend it … we will go back.

So, here’s what I’ll be cooking up for my St. Patrick’s Day Celebration:

Corn Beef and Cabbage Recipe

Place corn beef (point cut or plank/flat cut) in pot. I get mine at Publix and it comes with a season packet.
Cover with water.
Add 2-3 cloves or garlic, 2 bay leaves, and a few pinches of salt and pepper.
Bring to a boil and then reduce heat, cover and simmer on low for 4-5 hours. Long and slow is the trick. Basically simmer for one hour per pound.
When corn beef is done, remove and cover on a plate.
Use the same fully flavored water to cook the cabbage which I quarter and cook for about 10 – 15 minutes on a medium to higher heat until tender.

Note: I’ve made this in a crock pot before but it doesn’t get as tender due to the slightly lower temperatures.

Roasted Red Potatoes (I prefer to roast my potatoes versus boil, but either is good)

While the meat is cooking I clean and quarter my red potatoes and then microwave to partially cook for about 8 – 10 minutes.
Place in a zip lock bag or covered Tupperware bowl.
Add 2 – 3 tablespoons of olive oil, pressed garlic and salt and pepper.
Shake to coat and then place on a baking sheet or baking pan coated with non-stick spray and place in the oven at 400 degrees for about 30 minutes.
Check mid-way and toss. You want them nice and lightly browned on all sides.
For the last minute or so I usually turn on the broiler to get that extra little yummy crispness. Keep watch and the broiler cooks them quick.

Now it’s all ready to serve and enjoy … with a cold one of course!

Beverage of Choice: An ice cold Smithwick’s (our drink of choice in Ireland).

Dessert: Homemade Irish Cream – Like Bailey’s

If you are feeling a little adventurous, here is a homemade Irish Cream recipe that’s sinfully delicious that a friend shared with me!!

Ingredients:

1 cup light cream (I used heavy whipping cream, which made it even richer)
14 oz sweetened condensed milk
1 2/3 cups Irish whiskey (I used Jameson we toured and taste tested while in Ireland … yum)
1 tsp. instant coffee
2 tbsp. Hershey’s chocolate syrup
1 tsp. vanilla
1 tsp. almond extract

Combine all ingredients in a blender and set on high speed for 30 seconds.
Bottle in a tightly sealed container and refrigerate. Shake before using.
Will keep for up to 2 months.

Enjoy your day, dance a jig, throw back a pint, listen to some Irish songs (they’re are all so fun and upbeat … ok, other than Oh Danny Boy) … who wouldn’t have a smashing good time. Oh, and enjoy the corn beef and cabbage recipe too.

“For each petal on the shamrock
This brings a wish your way-
Good health, good luck, and happiness
For today and every day.”

Check out some of my other recipes that you might enjoy:

Turkey Lasagna Recipe with Lasagna Sauce

Lisa — Fri, 05 Feb 2010 02:05:12 +0000

Turkey Lasagna Recipe with Lasagna Sauce is a post from: LivingFrugalTips.com - Learn about: Living Frugal, Frugal Tips, Saving Money, Saving Money Tips

Ina Garten's Turkey Lasagna Recipe

Turkey Lasagna is comfort food at its finest. Where the “frugal” comes in is with the quantity that this makes. You can basically eat off it for a week. You will note, that is a common theme with my recipes. I’m a busy working girl and I do a lot of cooking on the weekends and love the leftovers. It is great because you can make it ahead of time and eat off it for days. And, of course, always buy the key ingredients when they are on sale.

It started as a Food Network recipe from Ina Garten, the Barefoot Contessa, but I modified it as I always do. When I made it for weekend guests it was so good they actually wanted it for breakfast the next morning. Absolute true story.

Here is my yummy version.

Prep Time: 50 min
Bake Time 30 min
If you make the day before as I did, remove from refrigerator and let set 1 hour to room temperature before heating.

Turkey Lasagna and Lasagna Sauce Ingredients:

* 3 tablespoons olive oil
* 1 cup chopped yellow onion (1 onion)
* 3 garlic cloves, minced
* 1 1/2 pounds sweet Italian turkey sausage, casings removed. I used Jennie-O.
* 1 1/2 pounds Ground Turkey with Italian Seasonings (could replace with more sweet Italian Turkey Sausage)
* 1 (28-ounce) can crushed tomatoes in tomato puree
* 1 (28-ounce) can diced tomatoes with basil and garlic
* 2 (6-ounce) cans tomato paste
* 1/4 cup chopped fresh flat-leaf parsley, divided
* 2 teaspoons sea salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound lasagna noodles (I didn’t need quite the whole pound, but this allowed for the few that always break during cooking)
* 32 ounces ricotta cheese
* 1 1/2 cup grated Parmesan, plus 1/2 cup for sprinkling (I used the Sorrento chredded in bag)
* 2 extra-large egg, lightly beaten
* 1 pound mozzarella (I used Sorrento shredded, but you could use fresh mozzarella thinly sliced)

Directions for Making Turkey Lasagna and Lasagna Sauce:

Preheat the oven to 350 degrees F.

Lasagna Sauce

Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Prepare Lasagna Noodles

Meanwhile, cook noodles as directed. Drain.

Prepare Filling

In a medium bowl, combine the ricotta, 1 1/2 cups of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Assemble Turkey Lasagna

Ladle 1/3 of the lasagna sauce into a 9 by 12 by 2-inch rectangular baking dish (my pan was a bit largerd), spreading the lasagna sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Enjoy this delicious Turkey Lasagna recipe from Living Frugal Tips.

Other recipes that you might enjoy: