Foodie Friday ~ Easy Lasagna

lasagdinner

1 pound lean ground beef

1 (32 ounce) jar spaghetti sauce

32 ounces cottage cheese

3 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

2 teaspoons dried parsley

salt to taste

ground black pepper to taste

9 lasagna noodles

1/2 cup water

 

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.

In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.

To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.

Bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Tuesday Tots ~ Toddler Tortilla Pizza Bites

tortillapizz

One 7-inch flour tortilla

2 generous tablespoons tomato sauce

1/3 cup grated Cheddar or mozzarella

 

topping menu (use as you wish):

2 or 3 pitted black olives, cut into rings

1 cherry or grape tomato, cut into rings

fresh basil leaves

2 cubes drained canned pineapple, cut into small dice

1 tablespoon diced red bell pepper

1 tablespoon drained canned corn

1 scallion, sliced

2 mushrooms, sliced and sautéed in a little oil

1 tablespoon freshly grated Parmesan

 

Preheat the oven to 400 degrees.

Put the tortilla on a baking sheet and spread with the tomato sauce. Sprinkle with the cheese. You can also add any toppings that your child may like. Bake for 8 to 9 minutes, until the cheese has melted and the base is crisp. Cut into triangles and allow to cool slightly before serving.

Foodie Friday ~ Spicy Oatmeal Raisin Cookies

Oatmealcookies

1/2 cup butter, softened

1/2 cup butter flavored shortening

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

 

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto un-greased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

Tuesday Tots ~ Banana Cookie Crumbles

bananacooks

3 ripe bananas

2 cups rolled oats

1 cup dates, pitted and chopped

1/3 cup vegetable oil

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 20 minutes in the preheated oven, or until lightly brown.

Foodie Friday ~ Sweet Potato Burritos

SweetPotatoBurr

1 tablespoon vegetable oil

1 onion, chopped

4 cloves garlic, minced

6 cups canned kidney beans, drained

2 cups water

3 tablespoons chili powder

4 teaspoons prepared mustard

2 teaspoons ground cumin

1 pinch cayenne pepper, or to taste

3 tablespoons soy sauce

4 cups mashed cooked sweet potatoes

12 (10 inch) flour tortillas, warmed

8 ounces shredded Cheddar cheese

 

Directions

Preheat oven to 350 degrees.

Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.

Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.

Bake in the preheated oven until warmed through, about 12 minutes

Tuesday Tots ~ Wholesome Ham and Cheese Muffins

Ham&CheeseMuf

1 1/2 cups all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

2 eggs

1/4 cup vegetable or canola oil

2 tablespoons maple syrup or honey

1 cup cheddar cheese, shredded

1 cup ham, chopped fine

 

1. Preheat oven to 350 degrees.

2. Combine the first 5 dry ingredients in a bowl and stir to combine.

3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.

4. Add the buttermilk to the egg mixture and stir.

5. Add the buttermilk mixture to the flour and stir until just combined.

6. Fold in the cheese and ham.

7. Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups instead).

8. Cool and serve.

Foodie Friday ~ Swiss Chicken Casserole

swisschickcasserolemeal

6 skinless, boneless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

2 cups herb-seasoned stuffing mix

1/4 cup butter

 

Directions

Preheat oven to 350 degrees.

Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

Cover and bake at 350 degrees for 50 minutes. Enjoy!

Tuesday Tots ~ Fruity English Muffin

fuityenglishmuffins

2 English muffins, split

1 (8 ounce) container pineapple yogurt

3/4 cup sliced fresh strawberries

3/4 cup drained crushed pineapple

Directions

Lightly toast the English muffin halves in a toaster. Spread each half with pineapple yogurt. Top each half with strawberries and pineapple. Serve while English muffins are still warm.

Foodie Friday ~ Blueberry & Lemon Crumb Bars

blueberrycrumb

2 cups all-purpose flour

2 tablespoons white sugar

2 teaspoons lemon zest

1 pinch salt

1/2 cup butter, chilled and diced

1 egg

1 teaspoon vanilla extract

FILLING:

2 cups fresh blueberries

1/4 cup white sugar

1/8 teaspoon ground nutmeg

CRUMB TOPPING:

5 tablespoons butter, softened

1/2 cup packed brown sugar

3/4 cup all-purpose flour

1/4 cup confectioners’ sugar for dusting

Directions

Preheat oven to 400 degrees. Grease a 9×13 inch baking pan.

Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.

Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.

Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners’ sugar before cutting into bars.

Tuesday Tots ~ Teeny Tiny Oatmeal Raisin Cookies

Oatmelacookies

6 Tbs. soft butter

1/3 cup packed light brown sugar

2 tsp. light corn syrup or golden syrup

1 tsp. pure vanilla extract

1/3 cup all-purpose flour

¼ tsp. baking soda

Pinch of salt (omit for babies under one year of age)

1 cup rolled oats

1/3 cup dark raisins, cut in half

1. Preheat the oven to 350°F.

2. Beat the butter, sugar, and corn syrup or golden syrup together with a fork until pale and fluffy, then beat in the vanilla. Fold in the flour, baking soda, salt, and oats, followed by the halved raisins. Form into about 18 small balls and arrange on baking sheets.

3. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the time. Let cool on the sheets for a few minutes before transferring to a wire rack. The cookies will crisp up as they cool.