KATHIE LEE AND HODA RECIPES TODAY RECIPES

Steps:

• Preheat the oven to 400ºF/200°C.
• Slice the zucchini lengthwise with a mandoline so that they are paper-thin strips. Set out the strips on paper towels to dry out while you make the sauce.
• Heat the oil in a large (10- to 12-inch/25.5 to 30.5 cm) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 minute more.
• Add the sausage and cook over medium heat, breaking it up with a wooden spoon, for 8 to 10 minutes, or until it’s no longer pink and crumbly.
• Add the tomatoes, tomato paste, basil, 1/2 to 1 teaspoon salt (depending on taste and the saltiness of your sausage), and the pepper. Simmer, uncovered, over medium-low heat for 15 to 20 minutes, until thickened.
• To assemble the lasagna, ladle about 3/4 cup/175 ml of the sauce into a 13 x 9 x 2-inch/33 x 23 x 5 cm rectangular baking dish, spreading the sauce over the bottom of the dish. Layer the zucchini, overlapping them slightly. Sprinkle with a small handful of mozzarella, a bit of Parmesan, and then another ladle full of sauce. Repeat until you are out of ingredients, finishing with sauce, topped with Parmesan. Bake for 30 minutes, until the sauce is bubbling. Broil for a minute or two at the end to get a nice crust. Let it cool slightly so that it can set before serving.

Steps:

• In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
• Place shredded chicken into a 13X9 glass pan that has been well-buttered.
• Place cooked and drained broccoli over the chicken.
• Pour soup mixture over the chicken and broccoli to cover.
• Sprinkle generously with the cornflake crumbs.
• Bake at 350 for 40 minutes.
• Let sit 10-15 minutes.
• This is very filling and a little goes a long way.