Totsagna Recipe

I didn't love this recipe but Jed thought it was fantastic so I'm saving it here for his benefit.

http://www.delish.com/cooking/recipe-ideas/recipes/a43753/tater-tot-lasagna-totsagna-recipe/

Yes, that's a tater-tot lasagna. Don't knock it 'til you've tried it.

  BY CANDACE BRAUN DAVISON

Pro tip: If you don't have time to layer the tots, try stirring the tots into the ricotta mixture, then pouring that into the bottom of the casserole dish. Top it with marinara and shredded cheese, and it's ready to pop in the oven.

TOTAL TIME: 1:00  PREP: 0:15  LEVEL: EASY  SERVES: 12

INGREDIENTS

1 lb. Ground beef or Ground Turkey
1 tsp. garlic powder
1 jar marinara sauce (24 oz.)
1 c. water
2 c. shredded mozzarella cheese, divided
1/2 c. freshly grated Parmesan, divided
1 container low-fat ricotta (15 oz.)
1 egg, beaten
1 bag frozen Tater Tots

DIRECTIONS

Heat the oven to 350° F.
Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
Once it's browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it's combined, then turn off the burner.
In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
Pour enough meat sauce to lightly coat the bottom of a 13"-x-9" pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese.
Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lightly browned.

Jambalaya (Quick)

http://www.marthastewart.com/313499/quick-jambalaya

The family really enjoyed this meal, especially Alex.

Jambalaya, a one-pot New Orleans favorite, always includes meat or seafood and vegetables; this easy rendition is full of chicken, spicy andouille sausage, bell pepper, and onion.

PREP: 10 MINS  TOTAL TIME: 1 HOUR  SERVINGS: 4

SOURCE: MARTHA STEWART LIVING, FEBRUARY 2007

INGREDIENTS

1/4 cup extra-virgin olive oil
1 pound boneless, skinless chicken breast halves
Kosher salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice
I had lots of zucchini so I grated some and added to the mix

DIRECTIONS

Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.