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.

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

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!

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.

Foodie Friday ~ No-Bake Chocolate Smores

smorechocdessert

Nonstick cooking spray

8 cups miniature marshmallows, divided

1/4 cup butter

1 3/4 cups Milk Chocolate Morsels, divided

1/4 teaspoon salt

8 whole graham crackers, broken into 1/2-inch pieces

Directions

Line 8- or 9-inch-square baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

Heat 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted.

Working quickly, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife. Enjoy!

Monday Moments ~ Preparing Siblings For A New Baby

newbabycoming

 

How are you preparing your older children for the impending birth of a new brother or sister?

Here are just a few ideas to share:

1) Allow your child to express his or her feelings throughout your pregnancy. When they ask questions, answer them (based accordingly to their age).

2) Get any changes out of the way BEFORE the baby arrives. If you are going to be moving your child(ren) to another room, do so so they have time to adjust. Work on toilet training and weaning if you feel they are ready.

3) Sibling birth classes are often offered. If you think your children are having a hard time adjusting to the idea of a new family member, consider a class to help them transition.

Foodie Friday ~ Vegetarian Quesadillas

quesadillaveg

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup chopped red onion

1/2 cup chopped mushrooms

1 tablespoon olive oil

cooking spray

6 (9 inch) whole wheat tortillas

1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot, and enjoy!