Healthy Veggie Lasagna

Healthy Veggie Lasagna

Cooking at McFarland Creek Outdoors

Amanda Hatcher prepares hearty and delicious meals for guests at McFarland Creek Outdoors. Here Amanda shares a guest favorite, Healthy Veggie Lasagna.

1 box of lasagna

1 bag of thawed (Frozen) spinach

1 bag of chopped carrots (cooked)

2 bottles of Alfredo sauce

1 16 oz container of sour cream

1 16 oz ricotta 

1 medium bag of mozzarella cheese

Cook the lasagna, cook the carrots until tender, thaw the frozen spinach. Mix the container of sour cream and ricotta together. Then start the layers. Lasagna noodles on the bottom and then put a layer of the sour cream, ricotta mixture, spinach, carrots, drizzle the Alfredo sauce and sprinkle the mozzarella cheese. Continue to do the layers until the cheese is the last layer. Bake at 350 until the cheese is good an melted and the lasagna is heated completely through. About 45 minutes. 

Veggie Lasagna

Amanda Hatcher, who provides onsite meals for guests at McFarland Creek Outdoors and caters many special events throughout the region, has offered the recipe for one of her quick and healthy favorites to try at home.

 

1 box of lasagna

1 bag of thawed (Frozen) spinach

1 bag of chopped carrots (cooked)

2 bottles of Alfredo sauce

1 16 oz container of sour cream

1 16 oz ricotta 

1 medium bag of mozzarella cheese

Cook the lasagna, cook the carrots until tender, thaw the frozen spinach. Mix the container of sour cream and ricotta together. Then start your layers. Lasagna noodles on the bottom and then put a layer of the sour cream, ricotta mixture, spinach, carrots, drizzle the Alfredo sauce and sprinkle the mozzarella cheese. Continue to do the layers until the cheese is the last layer. Bake at 350 until the cheese is good and melted and the lasagna is heated completely through. About 45 minutes. 

Buffalo Chicken Stuffed Potato

Buffalo Chicken Stuffed Potato

Take 5 boneless/skinless chicken breast and cook in Crockpot on high for 4 hours.

A couple of hours prior to the chicken being done, put baking potatoes in the oven on 350.

Cook then until soft. When chicken is done, drain broth. (I freeze to use later in other dishes.)

Shred chicken.

Take a block of softened cream cheese and mix together with a bottle of buffalo sauce of your choice and a bottle of ranch dressing.

Once mixed together well pour over the shredded chicken and mix.

Stuff potato, drizzle with ranch dressing or shredded cheese (optional)

Recipe by Amanda Hatcher, McFarland Creek Outdoors

Marinades for Meats and Vegetables

Marinades for Meats and Vegetables

Looking for Marinades for game, steak or chicken? Marinades can add a great taste to meats. They can be made up ahead of time and stored in the fridge in zip lock bags. Meats generally require at least one hour to soak up the flavors. Allowing for an overnight soak in your fridge makes flavors more robust. Turn the meat in the marinade several times to make sure that you soak all of the meat. Then grill or broil as you normally would.

Barbecue Favorite Marinade

½ cup packed brown sugar

½ cup garlic flavored BBQ Sauce

½ cup Vermouth

¼ cup Soy Sauce

¼ cup Wine Vinegar

1/8 Teaspoon Ginger

 

The Thanksgiving Marinade

½ cup cranberry juice cocktail

½ cup dry red wine

¼ cup oil

1/ tablespoon rosemary

1 teaspoon black peppercorns

½ teaspoon salt

 

A Little Sweet and A Touch of Hot

2 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vinegar

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

½ teaspoon thyme

½ teaspoon paprika

½ teaspoon allspice

 

Summer Marinade

8 oz lemon yogurt

1 teaspoon ginger

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon coriander

This recipe was  provided to our blog compliments of Dee Reed, chef for the former Bill Hall Land and Lakes television show from WSM Channel 4 Nashville.

Venison Meatballs

Venison Meatballs

Another recipe from the Bill Hall’s Land and Lakes Nashville Channel 4 Television Show and chef Dee Reed was Venison Chili. Hall included a reminder to viewers that “you should never kill what you don’t intend to eat or share with others.”

1 ½ pounds ground venison

½ cup dry bread crumbs

1 egg, beaten

½ cup mashed cooked potatoes

½ teaspoon brown sugar

Salt, Pepper, Allspice, Nutmeg, Cloves and Ginger to taste

2 tablespoons melted margarine

Combine venison with bread crumbs, egg, potatoes, brown sugar, salt pepper, allspice, nutmeg, cloves and ginger in bowl; mix well. Shape into 1-inch balls. Brown in margarine in skillet, turning to brown evenly. Simmer, covered for 15 minutes, Serve over rice or noodles or as appetizer. Yield: 6 servings.

Never making a secret of his diabetes, Bill Hall always included the Diabetic exchanges and dietetic information about all the recipes used on his program.

Approx Per Serving: Cal 228; Prot 28g; Carbo 10g; Fiber 1g; T Fat 8 g;32%Calories fromFat; Chol 131 Mg; Sod 226mg

Dietary Exchanges: Bread 1/2 ; Lean Meat 2.5