Skillet Lasagna

• 1 (28 oz.) can petite diced tomatoes
• Water
• 1 (8 oz.) can tomato sauce
• 2 tablespoons sugar
• 1 tablespoon extra-virgin olive oil
• 5 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 pound ground beef
• Garlic salt and freshly ground black pepper
• 5 tablespoons chopped fresh Italian herbs (such as basil, oregano, thyme, parsley), divided
• 8 ounces bow-tie pasta (farfalle)
• 1 cup shredded mozzarella
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese

Pour can of diced tomatoes (with juices) into a 1-quart liquid measuring cup. Add water until the mixture measures 4 cups. Stir in tomato sauce and sugar; set aside.

Heat a large skillet over medium heat. Add olive oil; tilt pan to coat. Add garlic and red pepper flakes and stir for 30 seconds, or until fragrant. Add ground beef and cook until done. Drain grease, season meat with garlic salt and pepper, to taste, and stir in 3 tablespoons of fresh chopped herbs.

Scatter pasta over meat and pour tomato mixture over pasta without stirring. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, covered, stirring every 5 minutes. Cook until pasta is tender, for about 20 to 25 minutes.

Remove skillet from heat and stir in mozzarella and 1/2 cup Parmesan. Taste and adjust seasonings, adding more garlic salt, pepper, and/or sugar, if necessary. Remove from heat and dollop heaping tablespoons of ricotta all over surface of pasta mixture. Cover and allow to rest for 5 minutes. Sprinkle with remaining fresh herbs and Parmesan.

Recipe from Five Heart Home

Benihana Japanese Onion Soup

4 cups canned chicken broth
2 cups water
1/2 white onion, coarsely chopped
1/2 carrot, coarsely chopped
1/2 celery, coarsely chopped
1 clove garlic, sliced
1/2 tsp. salt
6 mushrooms, thinly sliced
4 green onions, diced
French's French Fried Onions

Combine chicken broth and water in a large saucepan over high heat. Add coarsely chopped onion, carrot, celery, garlic, and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onion starts to become translucent.

When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat.

To serve soup, ladle about 1 cup of broth into a bowl. Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onion sinks to the bottom of the bowl (a couple of minutes), serve the soup.

White Bean Chicken Chili

3–4 chicken breasts (frozen or thawed)
2 cans of Rotel
2–3 cans of white beans (liquid and all)
12 ounces of shredded cheddar cheese
1/2 cup of onion
Cumin to taste

Put everything in a Crock-Pot on low for 8 to 10 hours. Once the chicken is cooked, pull apart with a fork and shred. Serve with Fritos and sour cream or nacho style with tostada chips and shredded lettuce.

Recipe from RachelCruze.com