Meal Planning Monday – Lasagna Pasta

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Pasta is delicious. I mean, can you get much better than a carb in some sauce and then smothered in cheese? Multiple kinds of cheese! It’s so, so amazing.

Lasagna is my favorite kind of pasta. I bet you can guess why. Because it has 3 kind of cheese in it. (In our case,) cottage cheese, mozzarella cheese and parmesan cheese.  Normally, recipes for lasagna have you use ricotta cheese. My mom has always used cottage cheese and I am never satisfied with ricotta cheese. Which is precisely why you won’t ever see me ordering lasagna at restaurants.  They just don’t make it correctly! Haha…

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The first few times I wanted to make lasagna on my own, I called my mom to ask her for her recipe. To which she responded, “recipe?” She never wrote it down. She just threw some stuff together. So she rattled off what she put together and gave me her blessing. I am fairly certain I still called her 2-3 times during the cooking process, and 90% of the time she was not able to give me a solid answer.

So, armed with my mom’s “recipe,” I was expected to create her recipe.

Does that make sense?

I don’t think so either.

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I did eventually get it all written down, but mine never turned out like hers. It always turned out like soup. Even if I used precooked noodles, noodles that don’t need to be cooked, whatever. It didn’t work. So I set out to try some other form of lasagna pasta because I could just toss it all into a pan and it was much easier.

Boy was I right.

Ingredients:

1 box (1 pound) mostacolli pasta
1 pounds ground beef
1 jar (24 oz) pasta sauce
1 cup cottage cheese
1 cup shredded mozzarella cheese
Grated parmesan cheese to top

Directions:
1. In a large pot, start cooking the pasta according to the box’s directions.
2. In a large skillet, brown the ground beef while breaking it up into small pieces.
3. Drain the meat (if needed) and add back to the skillet.
4. Add a cup of sauce and heat the sauce and meat over low heat until warmed through.
5. Add your drained, cooked pasta and stir until they are all combined.
6. Add cottage cheese and mix on low heat.
7. Stir for about 1 minute.
8. Add shredded mozzarella cheese until it is all melted.
9. Top with parmesan cheese and serve.

 

Get the printable version here. lp1

Halloween Treats Round Up

As I’ve said lots of times before, I am not a baker. I do love, however, to pin things on Pinterest that look delicious, with the complete knowledge that they will never get made in my house. Unless someone is coming over or we’re going to someone else’s house.

I wanted to make my own Halloween treats but was so overwhelmed with the different levels of ability. Something would look so simple, I would click on it, only to realize it wasn’t so simple.

So, I did the work for you and rounded up 5 easy Halloween Treats.

Photo courtesy of justataste.com
Photo courtesy of justataste.com

Halloween Candy Bark via Just A Taste
Candy bark is so crazy easy and you can add anything to it. All you need for this recipe is 3 cups bittersweet chocolate and 2 cups assorted candies. She used candy corn, Kit Kats, candy eyeballs she found at her grocery store, peanut butter cups, & m&m’s. She also has a few other recipes linked in that post. Check them all out!

Photo courtesy of sallysbakingaddiction.com
Photo courtesy of sallysbakingaddiction.com

Candy Corn Pretzel Hugs via Sally’s Baking Addiction
Candy corn is a favorite in our house and so are chocolate covered pretzels. Put them together. Boom. Done.

Photo courtesy of cupcakediaries.com
Photo courtesy of cupcakediaries.com

Halloween Chex Treat via Cupcake Diaries
Another super simple recipe that mixes salty and sweet flavors. All you need for this one is a few snacks and a sweet sugar sauce to bring it all together.

Photo courtesy of twosisterscrafting.com
Photo courtesy of twosisterscrafting.com

Halloween Candy Corn Popcorn via Two Sister’s Crafting
Here is another recipe that blends sweet and salty. That dang candy corn makes an appearance again! Popcorn, salt, butter, candy corn, marshmallows and m&m’s.

Photo courtesy of chelseasmessyapron.com
Photo courtesy of chelseasmessyapron.com

4 Ingredient Halloween Treats (eyeballs!) via Chelsea’s Messy Apron
Peanut butter cups make another appearance in this simple eyeball recipe. Grouped together with cream cheese frosting, black gel and chewy Lifesavers, they are crazy easy (of course) and really tasty.

Let me know in the comments if you made any of these and how they turned out! Happy Halloween!

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Meal Planning Monday – Pizza Dip

My least favorite thing about not having an out of the house job is definitely the lack of food choices for snack and lunch. When I worked, I could walk into the giant kitchen and be surprised with the delicious snacks I could have (especially while I was pregnant.) Now, all I have is the lame stuff I buy. When I worked, I could walk across the street and grab a sub sandwich, or around the corner to McDonald’s. Now that requires me to put 2 kids in car seats and we all know how much of a hassle that can be.
I love food.
So one day I was craving something with cheese (shocking, I know). I had some bagel chips and rummaged through the fridge to find something for a dip.
Ohhhh myyyyy goodness. Jackpot.
Cream cheese, marinara sauce and mozzarella cheese. DONE AND DONE.
I give you, pizza dip.

 

Ingredients:
8 oz cream cheese, softened
2 oz sharp cheddar cheese, shredded
1 1/4 cup mozzarella cheese, shredded
1 tsp dried basil
1/2 tsp granulated garlic
3/4 cup pizza or pasta sauce (adjust according to taste)*
1/2 cup grated parmesan cheese
*If you want to add “toppings,” add them to the sauce layer. Cooked crumbled sausage, chopped pepperoni, small chopped veggies, etc
Directions:
1. Preheat oven to 350.
2. Spray a square baking dish with cooking spray, set aside.
3. In a small bowl, mix together cream cheese, cheddar, basil, garlic and 1/4 cup of the mozzarella cheese until well combined.
4. Spread the cream cheese mixture into the grease baking dish evenly (I use my hands for this part).
5. Spoon your sauce on evenly over the cream cheese.
6. In a small bowl, mix together the remaining mozzarella (1 cup) and the parmesan cheese.
7. Cover the sauce mixture with the mozzarella / parmesan cheese mixture.
8. Bake for 25-30 minutes; until cheese is bubbly.
9. Serve with crackers, bagel chips, tortilla chips, whatever.
This is served best warm, but it’s also ok from the fridge. But it’s best warm. Trust me.
Looking for more snack ideas?