Skillet Lasagna

adapted from Family Fun

Ingredients

• 1 1/4 cups ricotta cheese or cottage cheese (I used low-fat cottage cheese)
• 1/4 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried oregano
• 1/4 cup grated Parmesan
• 1 1/2 cups shredded mozzarella

• 1 pound lean ground beef
• 1 medium zucchini, diced (about 1 cup)
• 1 (26-ounce) jar pasta sauce
• 6 oven-ready (no boil) lasagna noodles

Instructions

1. In a medium bowl, mix together the ricotta or cottage cheese, water, salt, basil, oregano, pepper Parmesan, and 1/2 cup of the mozzarella. Set the mixture aside.
2. Brown the beef in a large skillet set over medium-high heat until cooked, about 5 minutes. Drain fat. Add the zucchini. Stir in 2 cups of the pasta sauce. Reduce heat to medium-low.
3. Top the mixture with 2 lasagna noodles, set in the center. Break 2 more noodles each into half  and fill in the edges. Spread the cheese mixture over the noodles.  Break 2 remaining noodles in half each and lay on top. Pour the rest of the sauce into the skillet and spread evenly, then sprinkle on the remaining cup of mozzarella.
4. Cover the skillet and simmer the lasagna over medium-low heat until the noodles are tender, about 20 minutes. Remove the skillet from the heat and let the lasagna cool for at least 5 minutes. After about 10 minutes most of the liquid was absorbed. Makes about 6 servings.

A little garlic bread and salad on the side and you have all you need for a delicious meal on a budget too.

So thought I would share this fast, easy chocolate recipe with you.

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

(It is best if you mix all ingredients in a bowl before putting in a cup)

Add dry ingredients to mug, and mix well.  Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day

A fresh bunch of spinach

Small can of crushed pineapple (I would have preferred chunks but didn’t have any)

Handful of slivered almonds

One thin slice of red onion (I just love this onion)

1/2 teaspoon of ground ginger

Small piece of ham steak, chopped (cooked up to 3/4 cup meat)

I opened the pineapple and drained all of the juice into a non-stick skillet and with heat on med-lo I put the clean spinach leaves in and covered with a lid for about 10 minutes.  Check on it because I didn’t time it so I am guessing.

While that is steaming I chopped up the ham and threw it into another non-stick skillet on med-hi and let it sizzle until lightly browned and smelled wonderful.

When I checked on the spinach about half way through the wilting process I added the ginger and stirred up the spinach to distribute.

Pulled down a plate and placed the spinach, ham, a large tablespoon or more of the crushed pineapple, almonds, onion and in no time at all I had a healthy salad.

Notice I had lots of real butter on my hot bread too…and yes I ate that whole loaf and I wonder why I am gaining weight?

Today I made potato soup and wanted to share with you how it was made.

The ingredients

2 medium sized baking potatoes

1 cup of diced ham (purchased diced so I would not have to chop ham and as a substitute for bacon, cholesterol  and weight issues)

1 cup low fat sharp shredded cheese, (low fat substitute for Velveeta, same issues as bacon)

2 stalks of celery

6 green onions

1 teaspoon (or more, I didn’t measure) fresh ground black pepper

I wash the potatoes and leave the skin on because that provides better nutritional value, then I chop into bite size chunks, (every kitchen requires a good chopping knife).

Chop the celery and onion and set aside enough  of the onion tops, and cheese to garnish 6 servings.  Place the chopped potatoes, celery and onion  in a pan of boiling water, adding a heaping teaspoon of sea salt.

Cook until potatoes are still slightly firm and never mushy!

While the vegetables are boiling take a small saute skillet on medium high heat sligthly brown the ham.  This process will bring out the flavor and juice in the ham better than just putting it into the boiling water.

Doesn’t that look juicy and yummy?  Set the ham aside to enhance flavors.

Drain the potatoes and add 3 cups milk (2% milk and no butter, those same issues with cholesterol and weight just kept coming up.)

Add the ham (setting aside some ham for garnish if you want) and cheese and stir until melted and smooth, won’t take long if you use shredded cheese.

By the time I got to this stage my mouth was watering….

Next we have to add the absolute must for me but you can go lighter than my preference, fresh ground black pepper.  I use a lot!

Once the cheese has melted serve in soup bowls and garnish with the onion, ham and cheese to suit each individual’s taste.  If you prefer to have the soup thicker take a tablespoon of flour and mix into a small amount of milk,maybe 1 tablespoon, less than a 1/4 cup.  I never measure but you want a runny paste.  Stir into the soup and allow to simmer for 10 minutes, stirring to be sure you don’t scorch it and until it thickens slightly.

Trust me it was delicious….I decided 6 cups even with all the good health choices I made for ingredients was probably still more than I needed to be eating so I took a couple of bowla next door for my neighbors and “yes, they loved it.”

Now if any of my kids read about me giving potato soup away and not calling to invite them first, well…..I may have to make more!

Grandma’s Apron

Author Unknown

The principal use of Grandma’s apron was to protect the dress underneath, because she only had a few dresses and it was easier to wash aprons than dresses and aprons used less material.
Frequently it served as a potholder for Grandma as she removed hot pans from the oven.
It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears..
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.  Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables and after the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folks knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.
Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw.
They would go crazy now trying to figure out how many germs were on that apron.

What causes us to be so nostalgic about those memories?  It was a slower pace, closer relationships with neighbors, no TV or computers to compete for our attention.  I can picture my Mother, oven door open sliding out a fresh loaf of break, and oh the fragrance, today it is still my favorite kitchen smell.  I am glad I have memories of Mother and Grandma’s aprons and I hope you do too.