Spinach and Shrimp Lasagna

1/2-1c. Olive oil
2 large onions, chopped
8-12 cloves or Tablespoons garlic, minced
Tony's salt, red pepper flakes
1/2 c. Flour
3 c. Half & Half
1/2 -1 pound shrimp (I cut large shrimp in half) or you can use cubed chicken
Mozzarella or Italian six cheeses, grated
1/2 c. Parmesan cheese
4 oz. Monterrey jack cheese
Water as needed is sauce is too thick
6-8 zucchini, grate off peeling then slice lengthwise or you can boil lasagna noodles
2 frozen chopped spinach, thawed and water squeezed out

Sauté veges and red pepper flakes in oil until onions are clear about 45 min.  Mix in flour and mix well. Add half & half, Monterey Jack cheese and the rest of seasonings.  Add shrimp and let cook on soft boil for about 10 mins.
Layer.:
 Little sauce, zucchini or lasagna noodles, sauce, spinach, Italian or mozzarella cheese,
  Zucchini or noodles, sauce, spinach, Italian or mozerrella cheese,
  Zucchini or noodles, spinach, sauce.
Cover with foil and cook for 45 mins. on 350. Remove foil and add Italian or mozzarella cheese and Parmesan cheese on top.  Bake for 10-15 mins. until slightly brown.

You can also use this sauce over any noodles.

College Days - part 2

2 lbs ground meat
Onion or onion powder
Tonys, salt
Chili powder
Chili seasoning
1 can stewed tomatoes
1 - 15 oz or 2 small cans tomato sauce
1 can creamed style red beans
Roasted chicken
Salad
Bake or sweet potato
Broccoli
Stew meat
Vegetables for soup ( frozen and fresh)

1) Chili - brown ground meat with Tonys and onion powder or chopped onion, salt. Add following to a slow cooker: browned ground meat, 1 T. Chili powder, 1 pack chili seasoning, 1 can stewed tomatoes, 1 15oz. Can tomato sauce (or 2 small cans), 1 can creamed kidney beans, water to get consistency you want. Cook for 1-4 hours. Serve with cheese, Fritos, crackers, cornbread, etc.
The next day you can have hot dogs with chili on bun or french bread bun or chili Frito. You can half the recipe or freeze some for a later date.
2) Roasted chicken- you can eat chicken and salad for one day then make chicken salad with the left over chicken.  Chop chicken in bite size pieces, add celery and pecans or add boiled eggs and pickle relish if you like that. Really you can add whatever you like then add salt, pepper and mayo and mix well.
3) Baked potatoes or sweet potato and broccoli with or without cheese. You can bake potato in oven for 1-2 hrs. On 450 or you can microwave it. Sweet potato is much better in oven. Cook broccoli. I put a little oil in a skillet and cook broccoli with garlic and salt. I just watch stir til done ( when a fork can stab it pretty easy).
4) Vegetable Beef Soup- stew meat, cut in bite size pieces, tomato or spaghetti sauce, any veges you like ( I buy frozen and fresh) and seasonings. Throw it all in slow cooker and cook all day. If you have beef bouillion, add that also.

Crawfish Étouffée

1 1/2 stick margarine
3 onions, chopped
5 stalks celery, chopped
2-3 T. minced garlic
1-2 T. Roux, optional
1/2 c. Flour
1/2 can rotel, puréed, optional
2 lbs. crawfish
2-3 c. Water
Tony's, salt, onion & garlic powder, Tabasco, & paparika
1 pack green onions, chopped
1 heaping T. Cornstarch in a little water to thicken, optional

Melt margarine and sauté vegetables for about an hour.  Add  flour, seasoning and mix well. Roux and ratel is optional, if you want to add it now is the time.  Add water as needed to have a good consistency, but be careful because the crawfish will water it down also.  Cook about 15 mins. stirring as needed. Add crawfish and let simmer on a soft boil for about 10 min. uncovered. Add green onions and it's done!  (If étouffée is too runny, mix 1 T. Cornstarch in a little water. Add to gravy and stir well. It should thicken it.)  Serve over rice with French bread, of course! This serves about 8.