Extra-Easy Lasagna

When we say easy lasagna, we mean easy lasagna. You don't even have to cook the noodles for this speedy yet impressive pasta dinner.

Yield: 6 to 8 servings
Ingredients

* 1 pound lean ground beef
* 4 cups tomato-basil pasta sauce
* 6 uncooked lasagna noodles
* 1 (15-ounce) container ricotta cheese
* 2 1/2 cups (10 ounces) shredded mozzarella cheese
* 1/4 cup hot water

Preparation

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.

Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

How to make spagetti

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: Makes 6 servings
Ingredients

* 1 pound ground beef
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1 (8-ounce) can tomato sauce
* 1 (6-ounce) can tomato paste
* 3 cups tomato juice
* 1 cup water
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 to 3 teaspoons chili powder
* 1 teaspoon dried oregano
* Dash of pepper
* 1 (7-ounce) package spaghetti, uncooked
* Grated Parmesan cheese
* Garnish: fresh Italian parsley sprigs

Preparation

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

How to make baked buffalo chicken wings

Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.

Yield: 4
Ingredients

* 4 pounds chicken wings
* 3 tablespoons cooking oil
* 4 cloves garlic, chopped
* 1 3/4 teaspoons salt
* 1 1/2 teaspoons cayenne
* 2/3 cup mayonnaise
* 1/3 cup sour cream
* 1/4 pound blue cheese, crumbled (about 1 cup)
* 2 scallions including green tops, chopped
* 5 teaspoons vinegar
* 1/4 teaspoon fresh-ground black pepper
* 1/4 cup ketchup
* 1 tablespoon Tabasco sauce
* 8 ribs celery, cut into sticks

Preparation

1. Heat the oven to 425°. In a large bowl, combine the wings, oil, garlic, 1 1/2 teaspoons of the salt, and the cayenne. Arrange the wings in a single layer on two large baking sheets. Bake until just done, about 25 minutes.

2. Meanwhile, in a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, 1 teaspoon of the vinegar, the remaining 1/4 teaspoon salt, and the black pepper.

3. In a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, and the Tabasco sauce. Add the wings and toss to coat. Serve the wings with the celery sticks and blue-cheese dressing alongside.

Menu Suggestions: Pair these wings with more finger food. Corn on the cob would go nicely. Roasted potato wedges are a good alternative and can be cooked alongside the wings.

Wine Recommendation: Beer is a no-brainer with the salt, spice, and heat of this barfly classic. For a more festive alternative, serve a crisp sparkling wine; it will refresh the palate and tame the heat of the dish.

How to make beef nachos.

The ultimate crowd-pleaser, nachos were invented in 1943 by a maître d' in Piedras Negras, Mexico (just south of the Texas border). Ignacio "Nacho" Anaya, working a solo shift at the Victory Club restaurant, cobbled together a pile of tortilla chips topped with melted cheese and pickled jalapeños for a group of U.S. military wives in for a snack. His creation became hugely popular, paving the way for massive concession-stand revenues across America.

Yield: Makes 6 servings
Ingredients

* 5 ounces skirt steak (see Notes), chopped, or lean ground beef
* 5 ounces Mexican chorizo, casing removed, finely crumbled
* 1 medium onion
* 1 large garlic clove
* 1 teaspoon ground cumin, divided
* 1 1/2 cups plus 1 tbsp. mild to hot salsa verde
* 1 can (15 oz.) black beans, rinsed and drained
* 1/2 teaspoon dried oregano leaves
* 1 can (4 oz.) diced green chiles, drained
* 1 large, ripe avocado
* 1 tablespoon lime juice
* 2 tablespoons chopped fresh cilantro, divided
* Kosher salt
* 9 cups tortilla chips
* 2 cups (1/2 lb.) shredded jack cheese
* 1 quart finely shredded Iceberg lettuce

Preparation

1. Preheat oven to 400°. In a large frying pan over medium-high heat, brown steak and chorizo, stirring, about 5 minutes. Meanwhile, chop onion and mince garlic. Add onion and all but 1/8 tsp. cumin to pan. Stir often until onion is soft, 4 to 5 minutes. Reduce heat to medium; stir in 1 1/2 cups salsa. Simmer until thick, 8 to 10 minutes, stirring occasionally.

2. While steak mixture simmers, combine black beans, 3/4 cup water, oregano, 1 tsp. garlic, and chiles in a small saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer until all but about 1/4 cup liquid has evaporated, 10 minutes.

3. Meanwhile, make guacamole: Pit and peel avocado. In a bowl, mash avocado with remaining 1 tbsp. salsa, remaining 1/8 tsp. cumin, remaining garlic, and the lime juice. Stir 1 tbsp. cilantro into guacamole and add salt to taste.

4. Line a large, rimmed baking pan with parchment paper. Arrange chips in a 12-in.-wide circle. Sprinkle with cheese. Bake until cheese melts, 3 to 4 minutes.

5. While chips are baking, arrange lettuce around rim of a large serving platter (at least 16 in. wide). With a wide spatula, loosen chips from parchment. Carefully lift parchment from pan, then slide chips off paper into center of platter. Spoon meat mixture over chips. With a slotted spoon, top with beans. Spoon guacamole over center of nachos and sprinkle with remaining 1 tbsp. cilantro.

Note: Nutritional analysis is per serving.
Nutritional Information

Calories:
795 (55% from fat)
Protein:
29g
Fat:
49g (sat 16)
Carbohydrate:
63g
Fiber:
0.0g
Sodium:
1271mg
Cholesterol:
75mg

Cosmopolitan Slushy

Ingredients

* 10 ounce (1 1/4 cups) citrus-flavored vodka
* 1/2 cup Rose's lime juice
* 2 cups cranberry juice
* 4 ice cube trays

Preparation

Combine vodka, lime juice, and cranberry juice in a pitcher with 2 cups water and stir to blend. Divide between ice cube trays and freeze at least 4 hours or overnight (the drink cubes will freeze only partially). Just before serving, empty trays into a large bowl and using a fork, break up cubes to loosen ice crystals (the ice will be slushlike). Spoon slush into tall stemmed glasses and serve immediately.
Nutritional Information

Calories:
166 (0% from fat)
Fat:
0g (sat 0g)
Protein:
0mg
Carbohydrate:
14g
Fiber:
0g
Cholesterol:
0mg
Iron:
0mg
Sodium:
3mg
Calcium:
3mg

Rasberry Frozen Yogurt

Ingredients

* 2 cups vanilla low-fat yogurt
* 1/2 cup whole milk
* 1/4 cup sugar
* 1 (10-ounce) package frozen raspberries in light syrup, thawed
* Fresh raspberries (optional)

Preparation

Combine first 3 ingredients in a large bowl; stir until sugar dissolves.

Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.

Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.
Nutritional Information

Calories:
100 (12% from fat)
Fat:
1.3g (sat 0.8g,mono 0.3g,poly 0.1g)
Protein:
3.8g
Carbohydrate:
18.6g
Fiber:
0.5g
Cholesterol:
5mg
Iron:
0.2mg
Sodium:
47mg
Calcium:
124mg

Blueberry-Coconut Slush

Preparation

In a blender, combine 1 cup pineapple sherbet or sorbet, 1 cup frozen blueberries, 3/4 cup canned reduced-fat coconut milk, and 1/4 cup sweetened shredded coconut. Whirl until smooth and pour into a chilled tall glass (at least 16 oz.).
Nutritional Information

Calories:
266 (33% from fat)
Protein:
2.8g
Fat:
9.9g (sat 6.6)
Carbohydrate:
46g
Fiber:
3.1g
Sodium:
91mg
Cholesterol:
4.8mg