Gulab

From special guest chefs, Mom & Dad :)

Skillet Lasagna

http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-lasagna-recipe/index.html

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, sliced
• 1 1/2 pounds ripe tomatoes, diced
• 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
• Kosher salt and freshly ground pepper
• 1 cup ricotta cheese
• 1 large egg
• 2 tablespoons grated parmesan cheese, plus more for garnish
• 6 sheets no-bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3 1/2 cups baby spinach
• 1/3 pound mozzarella cheese, thinly sliced

Directions

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

No Bake Cheesecake

http://allrecipes.com/Recipe/No-Bake-Cheesecake-I/Detail.aspx

Ingredients

• 3/4 cup finely ground graham cracker crumbs
• 3/4 cup pecan sandies cookies
• 3 tablespoons butter
• 3 tablespoons white sugar
• 8 ounces cream cheese
• 1/3 cup white sugar
• 2 tablespoons lemon juice
• 1/2 cup heavy whipping cream, whipped
• 1/2 cup sliced fresh strawberries (optional)

Directions

1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
2. Press into a 7 inch springform pan. Place in refrigerator until ready for use.
3. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
4. Whip cream, and fold into cream cheese mixture.
5. Spread into pan.
6. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
7. Place in refrigerator 30 minutes before serving.

Brown Sugar Meatloaf

http://allrecipes.com/Recipe/Brown-Sugar-Meatloaf/Detail.aspx

Ingredients

* 1/2 cup packed brown sugar

* 1/2 cup ketchup

* 1-1/2 lbs lean ground beef

* 3/4 cup milk

* 2 egg

* 1-1/2 tsp salt

* 1/4 tsp ground black pepper

* 1 small onion chopped

* 1/4 tsp ground ginger

* 3/4 cup finely crushed saltine cracker crumbs

Directions

1. Preheat oven to 350 F. Lightly grease a 5 x 9 inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Cajun Shrimp & Rice

http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe/index.html

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g