In the Kitchen With Michelle Frank

These recipes were contributed by Michelle Frank, a Weatherford resident, and originally appeared in the WeatherfordNOW April 2015 issue.

Lasagna

  • 1 lb. Italian sausage, ground beef or ground turkey
  • 1 36-oz. jar of spaghetti sauce
  • 1 cup water
  • 2 eggs
  • 16-oz. ricotta cheese
  • 16-oz. lasagna noodles
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • Italian seasoning (optional)
  1. Brown and crumble meat; drain. In a bowl, mix spaghetti sauce with water. In separate bowl, beat eggs; mix in ricotta.
  2. In a 9×13-inch pan, pour a layer of spaghetti sauce mixture; add layer of uncooked lasagna noodles. Spread ricotta mixture on noodles. Add layer of meat and cheeses; repeat, topping with layer of noodles, more sauce and cheese.
  3. Sprinkle Italian seasoning on top. Cover tightly with foil; put pan on cookie sheet. Bake at 375 F for 1 hour; remove foil and bake for an additional 10-20 minutes or until cheese turns golden brown.

 

Chicken Parmesan

  • 1 lb. chicken breast or tenders
  • 1/3 cup Italian breadcrumbs
  • 1/3 cup Parmesan cheese, shredded
  • 1-2 Tbsp. olive oil
  • Salt and pepper, to taste
  • 24-oz. spaghetti sauce
  • 3/4 cup mozzarella cheese
  • Spaghetti noodles, cooked
  1. Pound chicken breast to 1/2-inch thickness and cut into smaller pieces. In bowl, combine breadcrumbs and Parmesan cheese; coat chicken with mixture.
  2. Heat olive oil in large skillet on medium-high. Lightly brown each side of chicken. Salt and pepper chicken while in pan; turn heat to low. When chicken is cooked thoroughly, spoon about 1/2 cup of spaghetti sauce on top of chicken; top with mozzarella cheese. Turn heat off and place lid tightly on skillet to melt cheese. Serve with spaghetti noodles and sauce.

 

Shrimp and Mushroom Pasta

  • 1-2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 8-oz. fresh mushrooms, rinsed and sliced
  • 1/2 cup half-and-half
  • 1 cup Parmesan cheese, grated
  • 12-oz. shrimp, peeled, detailed and deveined
  • Salt and pepper, to taste
  • Garlic powder, to taste
  • 10-12 oz. bowtie pasta
  1. Heat oil in skillet on medium-high; add onions and reduce to low heat. When onions soften, add garlic and mushrooms. Cook until mushrooms and onions are tender.
  2. Turn heat to medium-high; stir in half-and-half and bring to boil.
  3. Turn heat to low; add Parmesan and stir until cheese is melted. Add shrimp and seasonings; cover and turn off heat.
  4. Cook bowtie pasta according to directions. If sauce is too thick, add a little pasta water to achieve desired consistency. Add pasta to sauce and enjoy.

 

Spaghetti and Meatballs

  • 1-2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 lb. ground beef or turkey
  • 2 Tbsp. Worcestershire sauce
  • 1 14.5-oz. can diced tomatoes
  • 1 14.5-oz. can tomato sauce
  • 14.5-oz. water
  • Spaghetti noodles, cooked
  1. Heat oil in a skillet on medium-high heat. Add onions; reduce heat to low. Soften onions; add garlic.
  2. Roll ground beef or turkey into small meatballs; add to onions and garlic. Place lid on skillet and allow meat to cook about 5 minutes, turning once. Add next 4 ingredients. Bring to rolling boil. Place lid on skillet; simmer for 20-30 minutes, until sauce reaches desired consistency. Serve over noodles.