Week 9--More or Less--Easy Lasagna

This started out as a Kraft Foods recipe but we've adapted it to be our own. We love lasagna so much that I make 2 pans of it every time and freeze it. When we want to give a friend a meal or just have an easy night, I just make a trip down to the freezer.

Easy Lasagna

15 Oz. Part Skim Ricotta Cheese
2-1/2 C. Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/2 C. Grated Parmesan Cheese, divided
1/4 C. chopped fresh parsley
1 egg, lightly beaten
1 lb. Pork Sausage, browned, drained
1 Green Pepper, coarsely chopped
1 Onion, coarsely chopped
Diced garlic to taste
26 Oz. Spaghetti sauce
1 to 2 C. water
1 tsp. Basil
12+ lasagna noodles, uncooked
Spinach leaves (optional)

Preheat oven to 350°F. Mix ricotta cheese, 1-1/4 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, parsley and egg until well blended; set aside.

Brown meat in skillet. Drain meat by placing it on a plate with paper towels. Remove all fat from the skillet. Add green pepper and saute until bright green. Add onion and garlic and continue to saute until onion is translucent. Pour spaghetti sauce into meat in skillet. Pour water into empty sauce jar or can; cover and shake well. Pour into skillet; stir until well mixed. Add basil and simmer for 10 minutes. (This will yield about 5 cups sauce.)

Place 1 cup meat sauce on bottom of 13x9-inch baking dish. (This way the noodles won't stick to the pan.) Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Add a layer of spinach leaves if desired. Repeat layers 2 more times. Top with remaining 3 noodles and sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and 1/4 cup Parmesan cheese.

Cover tightly with lightly greased foil. (This keeps you from pulling off the cheese when you remove the foil.) Bake 45 min. or until cooked through. Remove foil and bake an additional 15 min. or until bubbling. Let stand 15 min. before cutting for easier serving.

If you want to freeze, wait until the lasagna has completely cooled before removing it from the pan. Wrap tightly in foil.

NOTE: I use canned spaghetti sauce, the least expensive I can find. No reason to pay extra since they work so well!

by kate

I loved the shrimp. It is the Best food in world.

Week 8--Finally--Grilled Shrimp

This is a Rachel Ray recipe that we just cooked at Babler Park for our Memorial Day celebration. Of course we changed it around a little, but it's simplicity appealed for a picnic and it certainly was delicious!

Grilled Shrimp

4 to 6 jumbo shrimp per person, deveined in shell, raw

1/2 C. Extra-virgin olive oil

Coarse salt

Lemons, halved, enough for each person to have a half

While coals are heating, devein shrimp and arrange in a grill basket. Drizzle with oil.

Grill shrimp 2 to 5 minutes, until pink and opaque on first side. Flip over. Place lemons on top of basket, lemon side down. (Heating the lemons releases the juices.) Grill another 2 to 5 minutes until this side is also pink and opaque.

Serve immediately. After shrimp is shelled, sprinkle with salt and drizzle with lemon juice.

Yeah, this has grown a little stale

Yeah, yeah, I know, we're not quite keeping up with 52 in 52. There's a good reason though.

Ken and I aren't eating.

That sounds odd, but it's essentially true. Starting in early November Ken started on a liquid fasting diet. I started in early February. It's a little tough to be serving the kids good meals, but it is working. Ken's lost over 90 pounds and I've lost over 35.

So we're coming off in June and then Kate and I will restart this.