Yesterday I made a "skinny" spinach and beef lasagna. I needed to fix a meal that would be easy to heat up since Jason will be solo parenting 2 nights due to me having rehearsal. I like making lasagna cause it can be fancy or plain depending on what ingredients you decide to put into your dish.

Skinny Spinach and Beef Lasagna

9 lasagna noodles, cooked

1 lb lean ground beef cooked and drained

10 oz frozen chopped spinach, thawed and drained
 

15 oz fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

salt and fresh pepper

1/4 tsp dried basil

2 shakes garlic powder

1/4 tap dried oregano

32 oz spaghetti sauce

3/4 lb part skim mozzarella cheese, shredded divided in half

 

Instructions
 Preheat oven to 350°.
In a medium bowl, combine spinach, ricotta, Parmesan, half of the mozzarella, egg, salt, pepper, basil, garlic powder and oregano.
Spoon about 1/4 of the sauce on the bottom of a 9 x 12 baking dish
Lay one layer of noodles
Spread 1/3 cup of ricotta mixture evenly over noodle.
Repeat  sauce, noodle, ricotta layers two more times ending with sauce.
Spoon the last layer of sauce over the noodles in the baking dish and top with reserved mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
 

So this weekend as like every weekend Jason made us a delicious breakfast!!! Saturday we had lemon poppy seed pancakes, which were amazing!!! I think they are my new favorite pancake. And Sunday he made triple-chocolate brownie waffles. I was a bit skeptical about the brownie waffles, but was pleasantly surprised at how wonderful they were. I worried that they would be to sweet and heavy for breakfast, but they were light and not top sweet, they were perfect!

Triple-Chocolate Brownie Waffles
Original recipe from: Parents magazine 2/2016

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. kosher salt
2 cups buttermilk
1/2 cup canola oil
2 large eggs
3/4-1 cup mini semisweet-chocolate chips
3 oz. unsweetened baking chocolate, melted

1) In a large bowl whisk together the flours, sugar, cocoa powder, baking powder, and salt.

2) In a medium bowl whisk together the buttermilk, canola oil, and eggs.

3) Add the buttermilk mixture to the flour mixture and stir until combined. Stir in the chocolate chips and melted chocolate.

4) Add batter to the preheated, lightly greased standard waffle maker. And follow manufacture instructions.

BAKE SALE BAKE SALE BAKE SALE!!!!!

Having a kid in school has given Jason an opportunity he never thought of..... the chance to make items for the bake sale that he would really like to try without having to eat the whole batch! Over the past 3 years Jason has made countless delicious baked goods. I will try and find all of the recipes and post them as I am able.

This one he got from the website: www.dessertfortwo.com. Jason had one of these bars and proceeded to talk about how much he liked these bars for the next few days. To Jason these are a winner!! I unfortunately didn't try one because at the time I was doing no sugar, but they smelled WONDERFUL!!!!

Chewy Chai Bars

Print

 

Prep time: 20 mins

Cook time: 25 mins

Total time:45 mins

 

Original recipe at: www.DessertForTwo.com

Serves: 9 bars

Ingredients

• ½ teaspoon ground ginger
• ¾ teaspoon ground cardamom
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ⅔ cup unsalted butter, melted
• 2 cups brown sugar
• 2 large eggs
• 1½ teaspoons vanilla extract

For the topping:

• 1 reserved teaspoon of the spice mixture from above
• ¼ cup granulated sugar
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat the oven to 350, and line an 8x8" pan with parchment paper or foil to prevent sticking.
2. Combine all of the spices together in a small bowl, and set aside.
3. Next, whisk together the flour, all of the spices except 1 teaspoon (reserve it on the side for topping after baking), baking powder, and baking soda.
4. In a separate bowl, whisk together the melted butter, brown sugar, eggs, and vanilla.
5. Stir the wet ingredients into the dry until no streaks of flour remain.
6. Pour the batter into the prepared pan, and bake for 25 minutes.
7. Start testing the bars at 25 minutes--you want them to bake but still be soft in the center. Wet crumbs clinging to the toothpick are okay.
8. While the bars are still warm, make the topping: Melt the butter. Stir the granulated sugar and reserved spice mixture into the butter and brush on the bars.
9. Let cool, slice, and serve.

People who know me know I am not fond of turkey, but this recipe I found in a bon appetit magazine (November 2015) and I LOVE IT!!! I would eat turkey all the time if it is made this way!! Below is the original recipe, but I will also make notes for the small changes that I made too.

Gravy-Braised Turkey Legs with cipolline onions

2 whole turkey legs (about 3.5 lb) drumsticks and thighs separated, patted dry
                (I used all drumsticks cause I like them)
Kosher salt, freshly ground pepper
2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 cup plus 2 Tbsp. all-purpose flour
1 large yellow onion, chopped
1 large leek, white and pale green parts only, chopped
2 celery stalks, chopped
4 garlic cloves, chopped
1 tsp. black peppercorns
1 cup dry white wine
1/2 bunch thyme
2 dried bay leaves
6 cups turkey stock, or low sodium chicken broth, divided
1 lb. cipolline or pearl onion (I omitted these)
1 Large egg yolk room temperature
2 Tbsp. heavy cream, room temperature
1/4 cup chopped fresh parsley

Generously season turkey all over with salt and pepper. Let sit on a large rimmed baking sheet about 1 hour to bring to room temperature. (This made me nervous so I just let it sit 20 minutes)

Heat oil and buttered in a large Dutch oven or other heavy pot over medium heat. Place 1 cup flour on a plate and dredger turkey in flour, coating only the skin (do not shake off excess) Cook, outer side down, until well browned (do not cook on inner side), 5-8 minutes. Transfer to a plate.

Add yellow onion, leeks, celery, garlic, and peppercorn to pot, season with alt, and cook, stirring often and scrapping up brown bits from bottom of pot, until vegetable are softened and beginning to brown around the edges, 10-12minutes.

Sprinkle in remaining 2 Tbsp. flour; cook, stirring, 2 minutes. Add wine, bring to a boil, stirring, and cook until the pan is almost dry. Add thyme, bay leaves and 3 cups stock, season with salt, and bring to a simmer. Place turkey back in pot, browned side up, and add stock as needed to almost completely cover without submerging browned skin (this will keep it from getting soggy). Bring liquid to a very gently simmer and cook until turkey is cooked through and an instant read thermometer inserted near bone of thigh registers 165 degree, 35-45 minutes. Transfer turkey to plate.

Add cipolline onions and remaining stock to pot and simmer until tender, 20-25 minutes. Using a slotted spoon, transfer onions to plate with turkey. Simmer braising liquid until reduced to about 3 cups, 15-20 minutes.

Beat yolk and cream in a small bowl; stir in 1Tbsp. Braising liquid to warm. Whisking constantly, gradually add yolk mixture to braising liquid and remove from heat (if gravy boils after this point, it will curdle). Strain gravy into a large bowl. Wipe out pot. Return gravy to pot; taste and adjust seasoning with salt and pepper if needed. Return turkey, browned side up, and cipolline onions to pot and keep warm over low heat until ready to serve.

Serve with parsley

Figs GALORE!!!!

These were delicious!!! I am not a big fan of fig newtons, but these may make me change my mind.

Fresh Fig Bars
By Mrs. E. H. Welsh

INGREDIENTS
4 cups fresh figs, chopped
1 cup water
1 cup honey
salt
2 tablespoons(s) grated lemon peel
2 tablespoons(s) flour
2 tablespoons(s) water
2 tablespoons(s) lemon juice
1 cup chopped walnuts
1 cup shortening
3/4 cups brown sugar, packed
2 cups sifted flour
3 cups quick-cooking oatmeal

PROCEDURE
Combine figs, water honey, 1/4 tsp salt and lemon peel in saucepan and simmer 1 to 1-1/2 hours or until dark and thickened, stirring occasionally. Combine 2 tbs flour and water and stir into fig mixture. Cook 5 minutes longer, stirring constantly. Remove from heat and stir in lemon juice and walnuts.Cream shortening and brown sugar until light and fluffy. Combine flour, 1/2 tsp salt and oatmeal and stir into creamed mixture. Pat half of oatmeal mixture into bottom of a well-greased 9 x 13-inch pan. Spread fig filling evenly over oatmeal mixture. Sprinkle remaining half of oatmeal mixture on top and press with a fork. Bake at 350 ° for 25 - 30 minutes, or until lightly browned around the edges. Cut into squares while still warm.Cool completely before removing from pan. Yields: 24 barsServes:

Well a five year hiatus is long enough! Our lives are full of all sorts of new things, but the best thing is our son Elija!!

 

This year Jason and I have decided to try and do meal planning in order to cut down on our grocery bill. I am going to fill this site with new recipes and meal plans. Here is hoping I am able to keep up with everything.


This Week February 1-7
I baked a ham last Thursday so we have been eating this and hope to finfish it Monday. I have made just slices and a broccoli, rice, and cheese casserole, ham fried rice, ham cabonara, and ham mac and cheese. I also made a spinach, rice, cheese, and chicken casserole which I froze 8 potions of. Jason made orange pomegranate scones for dessert for the week. Also Jason and Elija make homemade pizza every Sunday, and it is enough for two meals. Below are the recipes for the various casseroles and the plan for each day.

Monday
Baked Ham
Broccoli, rice, and cheese casserole

Tuesday
Beef stroganoff

Wednesday
Spinach, rice, cheese, and chicken casserole (used spinach cause my husband doesn't like broccoli)

Thursday
Leftover pizza

Friday
Pork chops

OH MY CHOCOLATE CHIP COOKIE DOUGH BALLS!!

The original recipe I found on Joy the Baker's Blog, but I decided to change it a little since I have a huge sweet tooth. These suckers are AWESOME!!! I made a bunch of little ones and brought them to a Crossing Choir rehearsal, they went every fast.

Chocolate Chip Cookie Dough Balls

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt
1 cup mini semi sweet chocolate chips
1/2 cup chopped pecans
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans.

Scoop small teaspoons scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute toothpicks. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.