Thursday, January 21, 2010

Update on Pasta Lasagna

 I made a variation of the Pasta Lasagna the other night and it was a hit! I was going to take a picture but it was cut into before I could take one!

Here are a few changes I made:

2 eggs instead of one in the cheese mixture, I used cottage cheese instead of ricotta.
I also used a pizza cheese mix(cheddar & motz) that I highly recommend you use. Came out very yummy!

It is a great recipe and my 9 yr old helped me make it! It lasted my family of 5 three meals! Lots of leftovers and it was better the next day.


Thursday, January 7, 2010

Pasta Lasagna

I was looking online for some form of pasta lasagna that was close enough to a recipe that I made a few years ago.  I have moved quite a few times in the past couple of years so I think the recipe got misplaced. This one is pretty close. I will add my adjustments in parenthesis.

Pasta Lasagna

By: Regan  
"Very yummy and easy to make."

Prep Time: 10 Min 

Cook Time: 50 Min 

Ready In: 1 Hr 


  • 1/2 pound penne pasta (1 lb. of no yolk egg noodles or penne)
  • 1/2 pound lean ground beef (I would double the beef if serving more than 2)
  • 1 (26 ounce) jar pasta sauce
  • 1 (15 ounce) container ricotta cheese(or lo fat cottage cheese)
  • 8 ounces shredded mozzarella cheese, divided (package of shredded mozzarella or cheddarjack)*
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten

*in order for better layering

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.

In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.

In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.

Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Nutritional Information

Amount Per Serving  Calories: 626 | Total Fat: 26.2g | Cholesterol: 128mg

 *I also recommend making this the night before because it's GREAT reheated. Adding parsley and garlic to each layer is a favorite in my house. Lawry's makes a great blend. I also recommend putting foil on the dish for half the time to keep from drying out the top layer. Sometimes to add a healthy kick to the meal I add chopped spinach to the cheese blend. Tastes great and the kids don't notice. They think it's parsley!*

Wednesday, January 6, 2010

Healthy Soups

Soups have been on my mind lately...probably because it's been in the negative temperatures here in the midwest so I have been browsing the internet for some good soups. I found interesting tips on Allrecipes.

Healthy Soups

By:   Allrecipes Staff
Soups make delicious, nourishing, low-fat meals.

While most Americans view soup as a quick lunch item or long-simmered main course, soups are easy to make and are terrific first courses for people trying to lose weight. Broth-based soups fill you up without being high in calories or fat.

Low-Fat Substitutions

Here are a few tricks for upping the flavor of your soups while lowering their fat content:

  • If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables start to stick to the pan, add a tablespoon or so of water, wine or broth to keep them from burning.
  • Brown meats in a separate pan. Discard fat, and pat meat dry before adding to your stock pot.
  • Miso--fermented soybean paste--adds savor to soup stocks, especially vegetarian broths. Add a tablespoon or so per quart of water, or to taste.
  • Fry your spices for a minute or so over medium heat before adding them to your soup. Add dried herbs at the beginning of the cooking time, and fresh herbs right before serving.
  • If your recipe calls for a heavy cream, use pureed cooked potatoes instead. Or remove about two cups of your cooked soup and blend until smooth. (Use a stick hand blender for best results, or puree it one cup at a time in a blender. Hold the lid on tight with a kitchen towel to protect yourself from burns.) Stir the puree back into the soup to thicken it.
  • To add real cream flavor, stir in a few tablespoons of heavy cream when the recipe calls for 1 cup--a little cream will go a long way.
Note: because cream is an emulsion, it doesn't "break" or curdle--like milk or sour cream can do--if the soup starts to boil. Use the real thing, but in small amounts, if you're watching your saturated fat intake.

Peanut Butter Vegetable Chicken Soup 

By: annie nordmark  
"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted."

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min


  • 8 cups chicken broth
  • 2 cups diced, cooked chicken meat
  • 1 cup peeled and cubed potatoes
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1 cup canned whole tomatoes, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste


  1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
  2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
  3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer. 

Nutritional Information

Amount Per Serving  Calories: 230 | Total Fat: 11.2g | Cholesterol: 26mg

*Can't wait to try this one! If you do link back here or comment and let me know how it went!*

Sunday, January 3, 2010

Cheddar Potatoes

I have been craving cheese lately so here ya go.....


Cheddar Potato Casserole

Print Recipes HERE

1 cup milk
4 Tbsp. melted margarine
1 tsp. dried onion flakes
½ tsp. salt
½ tsp. pepper
1 pkg. (24 oz.) frozen hash brown potatoes, thawed
1 tsp. paprika
¾ cup shredded cheddar cheese
In a small bowl combine milk, butter, onion flakes, salt and pepper. Add potatoes and cheese mix well. Spread in Rock ‘N Serve Large Deep, cover and vent. Cook on high for 12-15 minutes or until bubbly. Delicious for a brunch or as a side dish with dinner.

compliments of SiteImpressions
Please feel free to browse additional recipes posted HERE

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