This is three layers of heaven.
Ricotta cheese mixture (see below)
Box of lasagna (I use the Barilla no-cook lasagna)
1 15 oz. container low fat ricotta cheese
2 c mozzarella cheese
1/2 c Parmesan cheese
1 tbsp. parsley flakes
Mix together well.
In a 9 x 13 glass pan, spray the bottom lightly and then add a thin layer of sauce on the bottom. Take lasagna piece and spread the cheese mixture on top and lay on the sauce, do this three time to make the bottom layer. Pour sauce on top of the cheese mixture on each layer. Then start the second layer and spread the cheese mixture on top and place on top of sauce of the first layer. Once all three are covered add sauce to each piece of the second layer. Then create a third cheese layer and lay on top of second. This time you will want to use more sauce and cover the entire top of the lasagna. Spread two cups of mozzarella cheese and 1/4 cup of Parmesan cheese on top.
Bake at 375 for 30 minutes. If cheese begins to brown too quickly, add tinfoil to the top and continue baking.
This was my first time making this and I have to say it turned out wonderfully.
First you want to get a pork shoulder loin.
Lightly salt and pepper the pork. Put in tinfoil on Medium Indirect heat for 3-4 hours.
After grilling in foil for 20 minutes, add the sauce.
1 cup vinegar
1 1/2 tbsp. sugar
Diced hot peppers
Salt & Pepper
Whisk and mix together well, pour over the porn, the tinfoil will hold it all. Cook until internal temperature reaches 185 degrees. You can pull the pork with your hands or two forks.
Add BBQ sauce to pork and put on a fresh roll and you have one heck of a sandwich.
Tonight I made Pizza Sauce I and I added a few things and this turned out to be the best pizza sauce I’ve ever made. My husband claims the best he’s ever had and that’s huge. This makes a couple of servings, so use what you need and store the rest.
4 tbsp. olive oil
Several cloves of minced garlic (I use about six or seven)
1/2 c. diced onion
Several fresh peppers diced
1 12 oz. can of tomato sauce
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. parsley
1 tsp. salt
1 tsp. black pepper
4 tbsp. tomato paste
1 tsp. Italian vinegar
In saucepan, saute garlic, peppers, and onion until tender. Add tomato sauce and then stir in seasonings. I find using a whisk lightly works the best to ensure everything is stirred in completely.
My kids have found the joy in Egg Salad Sandwiches and I have found the joy in them as well because of their cost and how filling they are! 18 large eggs cost me $1.49 at the grocery store yesterday, that’s a lot of salad.
Hard boiled eggs
Salt & Pepper
Peel the eggs and cut into pieces, add in celery, onions, salt and pepper and mayo to taste.
It’s simple and delicious. Your kids love them and you know you do too!
3 tbsp. butter
10 oz. package (or 4 cups) of marshmallows
6 cups Crisped Rice (yes, use the generic!)
Melt butter and marshmallows in large pot, once it begins to bubble stir in crisped rice. Poor into 9×13″ greased pan. You may want to grease your hands up a little bit to pat down and even out the treats in the pan. Let harden a little bit and cover. To ensure freshness, you may want to cut them up and place them in a sealed tupperware container.
These are great for lunches. A pan this size will make around 9-12 good sized squares.
With the boys back in school I’m reminded of the groove I need to get myself back into. I find that little things can really help out when you have two kids and time is of the essence. I have to have Caleb at school by the first bell which is 749a, and I don’t take them to school around us, it’s about 20-25 minutes away depending on traffic. So we can’t leave any later than 730a and usually try to make it out by 715a … oh and I’m not a person who really likes to wake up early. So the things I can prepare ahead of time helps prevents rushing around like mad men in the morning.
This week I will go through recipes and tips that are great for children and parents. It’s also about healthy (okay, maybe healthier) eating too. I really want people to realize that food prepared at home with fresh ingredients is not only healthier for your family but cheaper too. Yes, cheaper, much cheaper. So stayed tuned to the blog this week, each and every day and learn how to make foods at home that much easier.
We send our boys to school with their lunches four out of the five days, they are allowed to buy once a week. Everyday their lunch consists of: Sandwich, some type of chip/pretzel, fruit, drink and sometimes small treat. This tip is for the chips!
Spend 10 minutes one night pre-packaging chips and pretzels for your kids lunches. I find this is great to do when the chip bags are almost gone and helps clean out the pantry of half empty bags. Either use fold sandwich bags, or what I find the best to be is the Ziploc (or generic form of) snack bags. Do up a mixture of bags, zip up and then put them all in a plastic grocery bag. Then when you are making lunches you can just go grab the chip bag and no fuss. It sounds like something so small but you would really be amazed and how much it helps.
This is all done based on how many servings you need. This pasta salad stores very well in the fridge, so having extra isn’t a bad thing. If you need it for a group of people, I would suggest using an entire box of noodles, if it’s just for your family I’d use a couple of cups.
When I get the meats and cheese for this salad, I go to the deli and just ask for an inch thick slab. This allows you to cut it up into cubes rather than slices.
Macaroni – I use bowtie
Green bell pepper
Cook the noodles and run cold water over them. You want to be sure your noodles are cool enough for when you add the cheese and such you don’t want it to melt. Once noodles are cool, add the rest of the ingredients and slowly add the Italian dressing. I suggest adding it slowly because if you add too much it can ruin it, so add some, stir, add more, stir, and so on. It’s so simple…
Put in desired eggs into pan and add cold water to be 1 inch above eggs. Bring water to boil and once to a boil remove from heat. Cover and let sit for exactly 17 minutes. Once time is up, transfer eggs into bowl of ice water. Keep in there for two minutes, while the eggs are chilling bring water back to a boil. After two minutes, transfer back to boiling water for 10 seconds. Transfer back to ice water and let sit for 15-20 minutes.
Chilled eggs are much easier to peel, so make sure they are completely cooled.
The perfect hard boiled egg has a tender white, and a yolk properly set. there is not the faintest darkening of yolk where the white encircles it (a chemical reaction caused by too much heat in the cooking process). Eggs cooked this way can also be peeled neatly.
This is why we AREN’T chefs! I’m not even sure of the recipe, but needless to say it didn’t work out. Enjoy the pics below. : )
They didn’t turn out great, edible though.