Cold dinners are so important in the summer. Ovens can heat up your house so quickly! Check out these easy cold dinner ideas for your summer meal plan.Continue reading
Meal Planning Monday – Lasagna Pasta
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…
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.
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.
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
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.
Egg Cups with Hashbrowns
Breakfast is a difficult time in our house – I am always having a hard time coming up with great things to try. We love egg cups with hashbrowns! I decided to do a round up and include a bunch of recipes for egg cups with hashbrowns from some of my favorite bloggers.Continue reading
Breakfast can be stressful – especially if you are a family that is always on the go. Breakfast bites are a great idea for a quick breakfast. They’re also known as oatmeal bites because they are just that – little bites of flavored oatmeal!Continue reading
Ways to cook Brussel Sprouts
Don’t let brussel sprouts scare you! There are so many different ways to cook brussel sprouts. Here are a few options.
Brussels sprouts are basically tiny little heads of cabbage. So they’re a great base for tons of other flavors. They also are very high in vitamin C! They are a good vegetable that take in the flavors of whatever you use to cook them.Continue reading