THIS FAT OLD LADY’S WHAT YOU COOKING TUESDAY – SO IN TOUCH WITH MY INNER MOM

Two days in a row, I have cooked. 

I cooked two very tasty casseroles, if I do say so myself; and both times, I was showing that I am clearly my mother’s daughter – because I dirtied so many dishes – both times. 

Was it worth it?  I don’t know.  But we now have leftovers/lunch for the rest of the week.

Last night I made Ginger Cashew Chicken:

2 T cornstarch
1 T brown sugar
1 ¼ C chicken broth
2 T soy sauce
3 T canola oil, divided
1 ½ # boneless skinless chicken breasts, cut into 1-inch pieces
½ # sliced fresh mushrooms
1 small green pepper, cut into strips
8 oz can sliced water chestnuts, drained
1 ½ t ginger
4 green onions, sliced
¾ C salted cashews
Hot cooked rice

Mix first 4 ingredients until smooth.

In a large skillet, heat 2 T oil over medium-high heat, stir fry chicken until no longer pink; remove from pan.  (I used pre-cooked cubed chicken and just heated it in the microwave.)

In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender (3-5 minutes).  Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened (1-2 minutes).

Stir in chicken and cashews; heat through. Serve with rice.

And tonight I made Pepperoni Pizza Casserole

12 oz pasta
½ # bulk Italian sausage
24 oz pizza sauce or marinara sauce
½ C sliced black olives
½ C mushrooms
½ C diced onions
½ C diced green pepper
4 oz sliced pepperoni
8 oz ricotta
2 C shredded mozzarella
½ C grated parmesan
½ t oregano

Preheat oven to 350°; grease 13×9 pan

Cook pasta per box directions, but stop 3 minutes early; drain and set aside.

Meanwhile, cook the sausage in a large saucepan over medium heat (10 minutes), along with mushrooms, onion, and pepper.  Mix in the sauce with the sausage mixture and 3/4ths of olives and pepperoni and set aside.

Mix the ricotta, mozzarella and parmesan and set aside.

Place half of the pasta in the bottom of a 13×9 baking dish, top with half the sauce, followed by half of the cheese mixture and repeat with another layer of each, finally topping with the olives, pepperoni and oregano.

Bake covered in foil about 20-30 minutes; remove the foil and bake until cheese has melted and started to turn golden brown (10 minutes)

And the collateral damage from tonight:

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