1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
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.
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.
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
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
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
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.
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
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!
2 whole grain tortillas
1/2 cup shredded cheddar cheese
1 cup of thinly diced turkey (cooked)
1 cup steamed broccoli
Wheat germ – sprinkled as desired
Scramble 2 eggs in a frying pan with extra virgin olive oil. Add broccoli and turkey when the eggs are almost cooked. Cook until the eggs are no longer runny and are firm.
Warm tortillas in a toaster oven or in your regular oven.
Place tortilla on a plate and cover with the egg scramble. Sprinkle the cheese over the eggs and then sprinkle wheat germ on top. Roll up the tortilla or fold in half. Serve warm with cottage cheese and diced fruit dices.
Love, love this solid food introduction calendar! Wanted to share with all of you. Do you agree or disagree with the noted ages for each food?
**Be sure to check out momshealthyhandbook.com. They have wonderful tips for all things baby!
1/4 cup olive oil
2 cloves garlic, crushed
1/4 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
Preheat oven to 425 degrees.
Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.
Absolutely love the simple ideas Craftionary gives for toddler lunches.
Be sure to check out their website here! We adore it.
Organic baby food pouches are all the rage. What do you think about them, Mom? Love them, hate them, or never tried them? We’d love to hear your thoughts!