Main Dishes

Tasty homemade Italian lasagna served on a rustic setting with rosemary garnish.

2 X 4 Lasagna

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If Italian food is on the menu, this recipe is for you! The name for this meaty, cheesy casserole was created when Randy was asked to contribute a recipe to a PTA cookbook fundraiser when working as a high school wood shop teacher. It’s one of our favorite comfort foods.

  • Preparation Time: 45 minutes
  • Baking Time: 45 minutes
  • Yield: 10-12 servings
  • Snacks to Banquets
    • Use small foil pans to make mini lasagnas to serve 2-3 people; Small foil pans can also be used to freeze leftovers for a future meal.
    • This is an excellent casserole dish for a large gathering. Make two or more as needed.
  • Preparation and Serving Tips:
    • For a time saver, use precooked lasagna noodles. You may have to trim noodles to fit the size and shape of the pans you use.
    • The tomato sauce and tomato paste are listed in the ingredients as “have on hand”. If ,after simmering, your sauce is too thick, add the can of tomato sauce. If it is too thin, add the can of tomato paste.
    • Have fun making a vegetable lasagna for your vegetarian friends and family. Use grated zucchini or other squash, chopped bright red, orange and yellow bell peppers, grated carrots, sliced mushrooms or any other vegetable your heart desires. Add 3-4 cups of vegetables in place of the meats.
  • You Will Need:
    • A large skillet with a lid or a Dutch oven
    • A large pot
    • A medium bowl
    • A small bowl
    • A 9″X13″ casserole dish, two 8″x8″ , or 4-5 small foil pans.
Printable Recipe
  • Ingredients:
    • 3/4 pound ground beef
    • 1/2 pound Italian Sausage
    • 1/2 cup chopped green bell pepper
    • 1 cup chopped yellow onion
    • 2 Tablespoons butter
    • 1 Tablespoon oil
    • 1/2 Tablespoon garlic powder
    • 1 teaspoon onion powder
    • 1 jar (26 ounces) pasta sauce of choice
    • 1 can (8 ounces) tomato sauce (have on hand)
    • 1 small can tomato paste (have on hand)
    • 1/2 package lasagna noodles
    • 8 small tub (8 ounces) ricotta cheese
    • 1 egg
    • 1 pound grated mozzarella cheese
    • 1/2 pound grated cheddar cheese
    • Parmesan cheese to taste
    • Italian seasoning to taste
  • Directions:
    • In the large skillet, brown the ground beef and Italian sausage. Drain off the grease and set the meat mixture aside in the medium bowl. Wipe out the skillet with a paper towel.
    • Add the butter and oil to the pan. Sauté the chopped bell pepper and onion until the onion becomes translucent.
    • Add the pasta sauce, tomato sauce, meat mixture and seasonings to the vegetables in the skillet. Stir thoroughly. Simmer the mixture with the lid on while you prepare the noodles.
    • Prepare the noodles in the large pot according to package directions.
    • In the small bowl, blend the ricotta cheese and the egg until they are thoroughly mixed.
    • Spray whatever pan(s) you are using with nonstick spray.
    • Layer the ingredients in the pan(s) with these approximate measurements: 3/4 cup meat sauce, 3 Tablespoons ricotta mixture swirled into the sauce, 1/2 cup mozzarella and 1/4 cup cheddar. Sprinkle some Parmesan over this layer. Lay a single layer of noodles over this mixture and repeat the layers until the pan is full, finishing with a layer of cheeses. You should aim for about 3 layers.
    • Sprinkle as much Italian Seasoning on the top as you wish.
    • Tuck in the sides and corners with a spatula so that the layers squish together around the outside edge.
    • Bake at 350° for 45 minutes or until the top layer of cheese is bubbling.
Printable Recipe

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Glazed Meatloaf and/or Meatballs on the BBQ

Leave a Comment / Beef and Pork Dishes, Finger Foods, Main Dishes / /

This is a true Snacks to Banquets original! The meat mixture can be rolled, molded or shaped into a variety of serving sizes and shapes (Randy presented me with a heart shaped meatloaf on Valentine’s Day). You can divide the meat mixture to make both a small meatloaf and some meatballs (See Meatballs on the BBQ). Either can be frozen to enjoy at a later time.

This flavorful loaf is really moist, and when prepared as directed, it does not fall apart like meatloaves often do. The glaze gives it an extra sweet/spicy kick depending on your choice of BBQ sauce. You can easily rewarm this meatloaf in the microwave or in a small skillet. Meatloaf sandwiches…Yum!

  • Preparation Time: 30 minutes
  • Cooking Time: 45-60 minutes
  • Yield: 8 (6 ounce) servings
  • Snacks to Banquets:
    • Click here to use this same meat mixture to only make the scrumptious grilled meatball snack or appetizer.
    • Make 5 mini loaves in throw away aluminum pans to freeze or give away to friends and family.
    • One loaf is plenty for a family of 4-6 with possible leftovers for sandwiches.
    • We caution you not to make the loaves any bigger than suggested for larger crowds. It takes longer to bake and might fall apart. Make more than one loaf if needed based on the number of people you need to feed.
  • Preparation and ServingTips:
    • Mix the liquid ingredients and eggs together first before adding to the rest of the mixture. Use a sturdy spoon or knead with your hands if you don’t mind getting a little messy.
    • The first time you prepare this meatloaf, check the temperature after about 45 minutes, especially if you’re using mini loaf pans. Because oven temperatures vary, you’ll need to determine the best amount of time for your particular oven.
    • Allow the meatloaf to sit for at least 5 minutes before slicing.
  • You Will Need:
    • A large mixing bowl
    • A sturdy spoon
    • 8X8 baking dish or 5 mini loaf pans; a bread pan works will if you want to keep a definite loaf shape
Printable Recipe Glazed Meatloaf
Printable Recipe Meatballs on the Barbie
  • Ingredients:
  • 1 1/2 pounds ground beef; 80-85% lean
  • 1 envelope (1 ounce) onion soup mix
  • 1/8 cup dried onion or 1/2 cup fresh onion, diced
  • 1 cup breadcrumbs (plain or Panko)
  • 1/2 Tablespoon garlic powder
  • 1/4 cup milk
  • 1/2 Tablespoon Worchestershire Sauce
  • 1/2 cup ketchup
  • 1 Tablespoon prepared mustard
  • 2 eggs, beaten
  • Glaze
  • 1/3 cup brown sugar
  • 1/8 cup BBQ sauce; choose mild to hot depending on individual taste
  • 1/4 cup ketchup
  • 1 Tablespoon molasses
  • Directions:
  • Preheat the oven to 350°
  • Spray your baking dish or pans with nonstick spray.
  • Crumble the ground beef into the large bowl.
  • Stir in the remaining ingredients.
  • Stir or knead the mixture until it is well blended.
  • Form the mixture into a loaf in the 8X8 baking dish, bread pan or mini loaf pans.
  • Make a slight indentation in the top of the loaf/loaves and spoon in the glaze, allowing some of it to run over the sides of the loaf.
  • Bake for 1 hour or until the internal temperature reaches 165°
  • Allow to sit before slicing.
Printable Recipe Glazed Meatloaf
Printable Recipe Meatballs on the Barbie

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Close-up of spicy prawns in sauce with chopsticks on a dark plate

Grilled Shrimp

Leave a Comment / Appetizers, Finger Foods, Main Dishes, Snacks / /

Grab those grass skirts and serve up some margaritas or piña coladas with this crowd pleasing appetizer! It’s the perfect dish for a tropical themed shindig. Even if you don’t like spicy foods, please don’t leave out the cayenne pepper until you try it. Take a look at the optional ingredients in the preparation tips section to find which combinations tantalize your taste buds!

  • Preparation Time: 1 hour, including marinading time
  • Grilling Time: 6-10 minutes
  • Yield: 26-30 shrimp (depending on size)
  • Snacks to Banquets:
    • After grilling, serve single skewers to a small crowd, or for a larger crowd or potluck, slide the shrimp off the skewers into a warming dish to serve individually.
    • Individual left over shrimp can be added to salads or soups for a snack or lunch.
    • Grilled shrimp tacos are perfect for this recipe. Add some cilantro to the marinade and serve with slaw and chipotle aioli.
    • The shrimp can be served as an entrée served over rice or noodles.
  • Preparation and ServingTips:
    • If you don’t like to get your hands messy, we recommend buying shelled and deveined shrimp. Some brands have a tail on/ tail off option which is a consideration when deciding whether to serve the shrimp as an appetizer or entrée.
    • The shrimp should be marinated at least 30 minutes. The more you marinate it, the tastier it gets.
    • Be mindful of the grilling time. The shrimp should turn opaque and firm, but not overcooked. Leaving it on the grill too long results in dry, chewy morsels.
    • I have tried this recipe in the air fryer, but I think it comes out best on the grill. If you try an air fryer, set the temperature at 360° and check after 3 minutes per side.
    • For a less spicy taste, substitute tomato juice for the Bloody Mary mix and cut down on the red pepper flakes and cayenne pepper.
    • For a southwest flavor, add cilantro and substitute Mexican Seasoning for the Old Bay.
    • For a sweeter flavor, add brown sugar.
    • For a spicier taste, although we don’t think you’ll need it, add 1 or more Chipotle peppers or 1/4 cup hot wing sauce.
  • You will need:
  • A large bowl for mixing the marinade.
  • A coverable 9″X13″ casserole dish or similar pan with a lid (or plastic wrap).
  • Twelve 8″-12″ skewers.
Printable Recipe
  • Ingredients:
  • 2 pounds large, raw shrimp, peeled and deveined
  • 2 teaspoons minced garlic (approximately 4 cloves)
  • 1/2 cup olive oil
  • 1/4 cup spicy Bloody Mary mix
  • 2 Tablespoons red wine vinegar
  • 1/3 cup tequila
  • 2 teaspoons lime juice
  • 2 Tablespoons chopped basil, fresh or dried
  • 1/2 teaspoon Old Bay Seasoning
  • 1 Tablespoon (or to taste) red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Directions:
  • In the large bowl, stir all the liquids together until well blended.
  • Add all the seasonings to the liquids and mix well.
  • Add the shrimp to the mixture and stir until all the shrimp are thoroughly coated.
  • Put 5-6 shrimp on each skewer by piercing twice forming a U shape with the shrimp. Set the skewered shrimp into the casserole dish.
  • Cover the shrimp with the marinade from the bowl. Cover the dish with a lid or plastic wrap. Refrigerate at least 30 minutes.
  • Preheat the grill to medium heat (350°) and oil the grates lightly.
  • Grill the shrimp for 2-3 minutes per side until they become opaque. Discard the marinade.
Printable Recipe

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