Simple Lasagna, Bread Sticks and Green Beans

Last Friday night this is what I made for supper. It was really easy to make and was really DELICIOUS! I ended up making 2 pans of it (instead of a 9x13 pan I used two 9 in. pans). This way we can have lasagna again some night later on in the month! The bread sticks were just the tube kind you buy in the store. We have jars and jars of canned green beans so I just heated one of those up too. ENJOY!!

Simple Lasagna:

1 pound bulk pork sausage
1 jar (26 ounces) spaghetti sauce

1/2 cup water
2 eggs, beaten
3 cups (24 ounces) 4% cottage cheese
1/3 cup grated Parmesan cheese
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon each garlic powder, pepper, dried basil and oregano
9 uncooked lasagna noodles
3 cups (12 ounces) shredded part-skim mozzarella cheese

DIRECTIONS:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the spaghetti sauce and water. Simmer, uncovered, for 10 minutes.

Meanwhile, in a large bowl, combine the eggs, cottage cheese, Parmesan cheese, parsley and seasonings. Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice.

Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving.

Yield: 12 servings. (http://www.tasteofhome.com/)

Fish Fillets in Lemon Butter, Herbed Rice and Snow Peas

Here is what is on the menu for tonight at our house! I have it cooking right now and it all smells DELICIOUS!!

Fish Fillets in Lemon Butter

4 fish fillets (4 oz. each)
1/4 tsp. salt
1/8 tsp. pepper
3 Tbsp. butter, melted
1/2 cup minced fresh parsley (I used the dried stuff)
1 Tbsp. lemon juice
1/4 c. crushed butter flavored crackers (I used Ritz Whole Wheat crackers)
1/2 tsp. paprika

Place the fish in an ungreased microwave-safe 11 in. x 7 in. x 2 in. dish; sprinkle with salt and pepper. Cover and microwave on high for 3-4 minutes.

In a small bowl, combine the butter, parsley and lemon juice; pour over fish. Sprinkle with cracker crumbs. Microwave, uncovered for 3-4 minutes or until fish flakes easily with a fork. Sprinkle with paprika.

Yield: 4 servings

Herbed Rice

2 c. water
1 c. uncooked long grain rice
4 1/2 tsp. chicken bouillon granules
2 tsp. butter
1 tsp. minced chives
1/2 tsp. dried thyme
1/2 tsp. dried rosemary, crushed

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender.

Yield: 6 servings

The snow peas are frozen ones that we packaged this summer when our garden was overly abundant :)! I just put the frozen ones in water, bring to a boil, cook for a few minutes and drain.

ENJOY!!!

Tomato-Basil Orzo Soup

Jeff and I are going to be trying this out for supper tonight. I thought it sounded like it had all sorts of good things in it so why not try it :)! I am going to be making Grilled Cheese Sandwiches with this soup. Enjoy the recipe!

Tomato-Basil Orzo Soup

1/2 c. each chopped carrot, celery and onion
1/8 tsp. each dried basil, oregano, and thyme
2 Tbsp. olive oil
1 can (19 oz.) ready to serve tomato basil or hearty tomato soup
1 c. chicken broth
1/3 c. uncooked orzo pasta

In a small saucepan, saute the carrot, celery and onion with basil, oregano, and thyme in oil for 8 to 10 minutes or until crisp-tender.

Add soup and broth. Bring to a boil. Stir in orzo. Reduce heat; simmer, uncovered, for 10 to 12 minutes or until orzo and vegetables are tender.

Yield: 2 servings

This recipe was tested with ready to serve Progresso Hearty Tomato Soup


More recipes to come later in the week. Tomorrow we are having Homemade Cheeseburger Pizza and Wednesday is "Breakfast" for supper night (Pancakes, sausage, eggs, and fruit). On Thursday, Friday and Saturday I'll be trying new recipes so stay tuned :)!!

Spaghetti Sauce

Here is a recipe I just tried last week. It tastes really good and is super easy! I did things a little different then the original directions (I'll note those in the recipe).

Spaghetti Sauce:

20 cups peeled and chopped tomatoes
1 green pepper, chopped
8 (6 oz.) cans tomato paste
1 Tbsp. garlic powder
5 bay leaves
3 cups onion, chopped
4 stalks celery, chopped
1 tsp. pepper
3 Tbsp. salt

Cook for 2 hours at a simmer. Put in prepared jars (pints) and seal. **I then pressured canned mine for 15 minutes at 11 pounds of pressure. I also had added 1 tsp. of lemon juice to the tomato sauce after it was in the jars.**

This recipe can be cut in half or you can even double it if you have enough tomatoes. Happy Cooking :)!!

This recipe courtesy of "The Blankespoor Cookbook" page 367

Zucchini Brownies with Chocolate Frosting

For the chocolate lover in all of us!! These brownies are extremely moist and flavorful! What a wonderful way to use your extra zucchini!! The frosting is easy to make and tastes even better then the store bought stuff!! You won't be disappointed with these brownies, in fact, you'll find they are VERY HARD to stay out of!! ENJOY!! (Sorry there is no picture...we ate them too fast...he he)!!

Zucchini Brownies:

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

Frosting:

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

(This recipe courtesy of http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx.)