baked

Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!

Lasagna Roll-Ups

lb. lean ground beef

(24 oz.) CLASSICO Tomato and Basil Pasta Sauce

A.1. Original Sauce

egg, beaten

POLLY-O Natural Part Skim Ricotta Cheese

KRAFT Grated Parmesan Cheese, divided

lasagna noodles, cooked

KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.

Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.

Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.

Top with reserved pasta sauce mixture and remaining cheeses; cover.

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

garlic,

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

This recipe is easy to make, absolutely delicious, and perfect for all ages. The chicken is tender and juicy on the inside, while perfectly crispy on the outside!

Baked Crispy Spicy Chicken Nuggets

chicken breast

all-purpose flour

breadcrumbs (regular)

tsp chili powder

tsp smoked paprika (or regular)

tsp crushed red pepper flakes

garlic powder

onion powder

tsp salt

tbsp Franks Hot Sauce (or hot sauce of choosing)

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.

In a shallow dish, combine: flour, breadcrumbs, chili powder, smoked paprika, red pepper flakes, garlic powder, onion powder, and salt. Toss to thoroughly combine.

In a separate bowl, combine the hot sauce with the beaten egg.

Dip each piece of chicken into the hot sauce mix and then into the breadcrumb mix. Firmly press the breading onto each piece and then place onto the baking sheet.

Using nonstick cooking spray, give the nuggets a generous sweep of the spray. I used olive oil. This will help to crisp them as they bake.

Bake for 8 minutes. Remove from the oven to flip and allow to bake 8-10 additional minutes. Time will be dependent on how large your nuggets are, so its best to check at 5 minutes. Bake until no longer pink or internal temperature should read 165 degrees F.

Serve with your favorite sauce!

Try our version of a classic! These Old-Fashioned Peanut Butter Cookies are a tried and true crowd-pleaser with their creamy peanut butter flavor.

Peanut Butter Cookies

flour

CALUMET Baking Powder

baking soda

salt

butter, softened

peanut butter

granulated and packed brown sugar

eggs

vanilla

Mix first 4 ingredients until well blended. Beat butter, peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition.

Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.

Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.

Roasted Zucchini

zucchini (ends trimmed, quartered lengthwise)

Parmesan

Italian seasoning

black pepper

olive oil

lemon juice

herbs

Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.

In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.

Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.

Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn.

Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

Easy healthy baked lemon chicken that is loaded with yummy flavor and you can make in a hurry with just a few simple ingredients.

Easy Healthy Baked Lemon Chicken

chicken breasts

butter

honey

garlic

salt and pepper

fresh rosemary and lemon slices

Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.

Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer chicken to prepared baking sheet.

In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.

Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.

Garnish with fresh rosemary and lemon slices if desired and serve.

These scalloped baked potatoes really are fully loaded—with crumbled bacon, cheese, sour cream and fresh snipped chives.

Fully Loaded Scalloped Potatoes

lb. red potatoes (about 6)

OSCAR MAYER Bacon

Tbsp. flour

milk

Sour Cream

Tbsp. chopped fresh chives, divided

KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Cook potatoes in boiling water in saucepan 25 min. or just until tender; drain. Cool. Meanwhile, cook bacon as directed on package.

Heat oven to 350°F. Crumble bacon; reserve 1/4 cup. Cut potatoes into 1/4-inch-thick slices. Whisk flour and milk in large bowl until blended. Stir in sour cream. Add potatoes, remaining bacon and 2 Tbsp. chives; stir to evenly coat potatoes.

Pour into 2-qt. casserole sprayed with cooking spray; top with cheese.

Bake 30 to 35 min. or until heated through. Sprinkle with remaining chives and reserved bacon.

This baked chicken katsu recipe is just as crispy as the deep fried version and stays crispy even longer!

Baked Chicken Katsu Recipe

panko breadcrumbs

extra virgin olive oil

tonkatsu sauce (optional)

Move one of the oven racks to the upper-middle part and preheat oven to 400ºF.

Line a baking sheet with parchment paper and set aside.

Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now &#8211; this will be for the panko breadcrumbs.

In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.

Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.

Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).

Just made this with boneless skinless chicken thighs and it’s fantastic! Juicy on the inside and crisp on the outside... great tip on toasting the panko first it made all the difference! Thanks.

Amazing!!! Toasting the panko is a gamechanger! All I had were chicken thighs so I pounded them out, cut them in half and they were delicious. I had those in the oven a few extra minutes. Soooo crispy with barely any oil used! I served over rice with tonkatsu sauce and a daikon slaw

Absolutely loved this recipe! I added curry sauce on top.

We make this recipe at least once a month, it's one of our toddler's favourite meals :) Highly recommend!

https://www.youtube.com/watch?v=jkBFE0-K_wg

Learn how to make tonkatsu sauce at home with just 4 ingredients! 

Tonkatsu sauce is a tangy and sweet sauce used to flavor sandwiches and to pair with meat, poultry, and tofu dishes. Bring Japanese flavors into your kitchen today!

Ingredients:
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon granulated sugar
2 teaspoons soy sauce

For the full recipe, visit: https://pickledplum.com/tonkatsu-sauce/

Visit my blog https://pickledplum.com for more recipes (over 800 and counting!)

Did you make this recipe? Share your image on Instagram by tagging me @misspickledplum
Or visit my page: https://www.instagram.com/misspickledplum

Happy cooking!

How to Make Tonkatsu Sauce

A healthier choice, but one with an indulgent flavour, Baked Cauliflower Bites have crunch, heat, and spice.  They&#x27;re an appetizer everyone will devour!

Baked Cauliflower Bites

cauliflower,

panko

all purpose flour

cornstarch

buttermilk

sriracha

cooking spray

Preheat oven to 400 degrees.  Prepare a baking sheet by greasing it with a generous amount of cooking spray.  Set aside.

In a large mixing bowl, whisk the eggs.

Whisk in the buttermilk, sriracha, salt, and garlic powder.

Add the flour and cornstarch.  Whisk all together until a smooth batter is formed.

Add the cauliflower florets to the batter and toss well to coat.

Working with one floret at a time, remove it from the batter and gently tap off the excess batter.  Roll the floret into the panko and place on the prepared baking sheet.

Continue to do this until all of the florets have been coated.

Bake for 30 minutes.  Remove from oven, transfer to a serving plate and serve immediately.

Roasted chicken thighs, potatoes, carrots and onion tossed in simple spices, garlic and oil. Then oven baked until chicken is juicy with crispy skin and onions are roasted. Major yum!

Roasted Chicken Thighs and Potatoes

lbs chicken thighs, bone

potatoes,

carrots,

onion,

garlic cloves, sliced

tbsp avocado or olive oil

cumin

oregano

basil

black pepper,

bay leaves

Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.

To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves.

Drizzle with oil and then sprinkle with cumin or coriander, dried herbs, salt and pepper.

Bake for 40-45 minutes or until potatoes are fork tender and chicken juices run clear when poked.

Remove from the oven and dig in! How easy was this?!

This one good looking dish,I know by reading the ingredients it will be good,only way to know ,is I will make it tomorrow,
Thanks

Just wanted to let you know this was delicious! As we ate it all one could hear was Mmmm… as we ate it &amp; finished… only one thigh &amp; a few left over potatoes/carrots left. There’s just the two of us so I’m thinking my husband will finish the rest later for dinner! He definitely loves your recipes which I’ve made – all of them so far!! LOL… No, I’ve not run out of recipes to cook yet… still more to try! I don’t know if I commented on the Avocado Salad w/green onions I’ve made twice, but it’s good, too. Also, the Chickpea Avocado Salad. I’m thinking I’m going to make the Cedar Plank Salmon next – after I go buy Cedar Planks. I’m sure that will be good, too. Between your website I should be all set up without having to worry on what to fix next!! SERIOUSLY! Again,Olena, “thank-you”!!

Making again today - it was that good the first time around... repeat performer!! Thank you for some of the best recipes I've cooked recently! In fact, my husband is still talking about them!
Happy Easter to you &amp; your family!

This is a great recipe!  Good enough to rate hand writing it in my notebook of true keeper recipes (with credit to your website).  I've made it several times. Last night I didn't have carrots, and used mushrooms in their place.  Fifteen minutes before it was done, I put in a pan of seasoned asparagus in the oven and roasted that too.  My husband raves every time we have this. The prep work is pretty simple and it makes the house smell amazing once the meal starts cooking.  Last night I was made a second pan to put in the oven tonight, too!

Olena, after making this several times - as it's that good - I realized why I/we love it! It came to me one day like a light bulb in my head... you see my mother-in-law was from Czech Republic (hours away from Ukraine) &amp; this is exactly the way she cooked! It was comforting to me as she has now passed away &amp; we miss her great meals similar to this. Just wanted to share this memory...!?

I just found your site and at just the right time.  I am attempting to eat much healthier, and I am exited to try lots of your recipes with real and easily accessible ingredients.  This chicken was just honest, homey and REAL food.  It was delicious.  I have stopped buying as many individual spices since they go stale before I use them.  I now buy spice blends of spices I would use together anyway.  For this recipe I used Trader Joe's 21 seasoning salute and salt.  It came out delicious.  Also, since it is just me and I wanted to do your trick of prepping for two meals at once, I cooked with two chicken thighs and vegetables last night and put an equal amount in a baggie to dump into the pan tonight.  Two suppers and two lunches with one prep time!

Doc delicious.  Perfect for big family dinners. Allows cook some time to socialize while dish bakes.  Easy clean-up also.

I have made this recipe four times now! My toddler gobbled up the chicken and asked for more! I have been playing around adding red onions or red potatoes as well as using a sweet potato one night. It turns out great every time and it is so fast to make on a weeknight or weekend. Thank you for sharing this dinner...it is the one I'm sure to keep in rotation during the cooler months.

Easy and delicious!  Great for a crowd.  I make it at least once a month. thanks!

Delicious winter comfort food and the house starts smelling so good beforehand already :)

Excellent recipe!!! Thank you very much! My family loved it!

Easy to make, healthy and absolutely delicious.  3 hours later and i'm still thinking omg that was so good.  Great for families, guests and bachelors; highly recommended.

I made s smaller portion for my wife and I
. Went to the local store and purchased everything I needed for less than $7 . 
Most seasonings I had at home. Simple quick and delicious .

I can sum up this dish in one word - DELISH!  So easy, my husband could have done it.  I used chicken thighs and drumsticks (for the kids) with red potatoes, onion and carrots.  I didn't have a lot of variety in my cupboard, so I seasoned with salt, pepper, garlic gloves, granulated garlic and fresh rosemary sprigs.  The entire family gave it two thumbs up.  I will definitely be making this dish again.  So glad I wandered onto your site!  Thank you Olena.

This was so good and easy.Love it. Used fresh rosemary,  dried thyme,  bay leaves, salt, pepper and cumin. Can't wait to make it again.  The chicken was crispy and so tasty, and you can just throw it together with whatever you want.

Simple, yummy meal.  Delicious.
I prepped meal exactly as on recipe. And even added sweet potatoes.
Turned out delish.

This is a great recipe 
*because the prep is simple, 
*because your kitchen smells wonderful while  you're baking it, 
*because you have leftovers for at least 2 or 3 days

This will become one of my top Go-To recipes.

Awesome and I used cumin and I added sweat potato to the mix.  Oh and I didn't have a single onion can you believe it?!  So, I used shallots instead!  Awesome one pan dinner!

Thanks and hope you're staying safe!

Norma Macias from Miami, FL

Found your recipe by accident.  Decided to try a whole chicken-never done that before.  Big difference is I put the whole shabang in my insta pot on high heat  pressure cook setting.  Used celery, green peppers, minced garlic, garlic powder, dried mustard, Italian seasonings.  For liquid to steam out I put in a bunch of chicken broth no extra salt.  Today (05/16/20) is first attempt at this.  Looks good in the pot.  Easy to do which I love!

A rainy holiday Saturday. Stiff from 2 days of gardening. Craving chicken thighs,  wanted a quick prep oven meal. WOW!!!!! For once I followed a recipe exactly, with only 2 exceptions. I only had mini potatoes and hate coriander.  Halved the potatoes and substituted cumin.  The flavours were perfect. In my favourite pottery lasagna pan it looked just like the photo. I’m so glad I made enough for 3 meals.

I REALLY recommend  this recipe.  Wonderful for everyday, for company, and will be shared at many potlucks.






it 
.

I made this dish once so far and it was very tasty. Definitely will become a regular dish at our house!

The carrots were not cooked all the way through. I recommend boiling them first if you like them soft like me! Delicious recipe!

This is great! So easy. I’m always looking for one pot/pan meals. Most of my favorites are cajun or southern style recipes that cook down for hours. This recipe has the same homestyle-comfort deliciousness but is quick and easy. Set it and forget it! The spice blend is fantastic, garlic is mandatory, and chicken thighs are the way to go... We also add brussel sprouts.

Thanks for sharing! My house smells amazing right now and the prep was super easy🤗

The chicken and vegetables are roasting in the oven and it smells so good.  My Grandmother immigrated here to the US from Ukraine.  She was the best cook and taught me many traditional Ukrainian dishes.

I can’t wait to eat this!!!!

This was a very challenging experience for me...  40 min, very hard potato’s and carrots, +5 min, +5, +10, +10... Ok now I’m cutting each potato and carrot pieces in half.  Back in for 10min, +10, still not cooked...  What wrong?  Doesn’t make sense, everyone is having success with this recipe😳. And we’re getting hungry...

Wait!  I’m using my micro-convection oven in my motorhome (it’s my home) which usually cooks really well.  Let’s check.. Oh boy, the temps drops to 375F degrees, darn, no wonder it’s not ready!!!  My micro-convection isn’t good enough to cook at 450F for prolong periods 😟

It was finally ready after 2 hours... (note to self, use your propane oven next time Marie!..). and result?  

SO INCREDIBLY DELICIOUS!!!  It’s been more than 1 hour I’m done eating supper and this wonderful taste is still I n my mouth!!!  It’s coming back regularly, for sure!! (with the right motorhome cooking tool..)

Thank you again, and again Olena!  Love your recipes!😍

Fantastic! This was honestly tastier than I expected.  Thank you!

So simple. Needed a last minute chicken recipe. This one tastes great and your whole dinner cooks together in one dish.

The foods look really good need to start making healthier foods

So simple and good. I really like the grated garlic vs crushed so much more favor. I like one pan meals easy prep clean up. I used what vegetables that I had on hand; Red potatoes, carrots, brocoli, mushrooms, onions, garlic, Italian blend seasoning, salt &amp; pepper and skin on thighs. it was very good. Even a serrano pepper at one end since I like a little heat for me.

Love this recipe! So easy and delicious! I could never knew chicken could be juicy until I found Olena’s recipes!

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