Salisbury Steak

Posted 3/6/2013 11:21:00 AM

Salisbury Steak

Original recipe makes 6 servings

Change Servings 1 (10.5 ounce) can condensed French onion soup

1 1/2 pounds ground beef
1/2 cup dry bread crumbs 1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder



  1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
  2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
  3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Simple Roast Chicken

Posted 2/27/2013 9:50:00 AM


1 small onion, peeled and quartered
3 clovesgarlic, peeled and quartered
3 sprigsfresh tarragon
3 sprigsfresh thyme
1 5-pound chicken, giblets removedsee savings
2 tablespoonsextra-virgin olive oilsee savings
1 teaspoonkosher salt
1/2 teaspoonfreshly ground pepper

1. Preheat oven to 375 degrees F.
2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer ...

Lemon Basil Pasta With Summer Squash

Posted 2/25/2013 10:47:00 AM


2 ounces (2/3 cup) dry whole-wheat penne
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup canned white beans, rinsed and drained
1 lemon, juiced
1/4 cup chopped fresh basil
1 tablespoon Parmesan cheese
1 tablespoon olive oil


1. Boil pasta and drain. Toss with remaining ingredients

Pesto Lasagna Rolls

Posted 2/21/2013 4:25:00 PM

Pesto Rolls photo 13123_zps8d5916a9.jpg


8 uncooked dried lasagna noodles
1/2 pound sliced Land O Lakes® Deli Provolone Cheese, cut into thin strips
4 cups pasta sauce
1 1/2 cups ricotta cheese
1/2 cup prepared pesto with basil
1 Land O Lakes® All-Natural Egg, beaten
1 1/2 cups fresh mushrooms, chopped

Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain.

Meanwhile, spread 2 cups pasta sauce onto bottom of greased 13x9-inch baking dish.

Combine ricotta cheese, pesto and egg in small bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle.

Top each with about 2 tablespoons mushrooms and 2 tablespoons provolone cheese. Carefully roll up. 

Place over pasta sauce, seam-side down. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining provolone cheese.

Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking 10-15 minutes or until cheese is melted and light golden ...