Wednesday, March 31, 2010

Best Lasagna. No joke.

The Best Lasagna Ever.EVER.

  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions

Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top.

Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

This is a recipe from the pioneer woman. She is a genius. I had a friend make this for us, and my mouth was watering and I could not get enough to eat. I have never been one to have seconds on lasagna, but I think I had fifths with this one! The flavor is to die for! If you want the whole plya by play with pictures, you can go HERE and she breaks it down for you. This makes a lot of lasagna, so either make it for company or if you are SUPER hungry! Enjoy!

Monday, March 29, 2010


Brooke's Yummy Tostadas

This isn't really a "recipe" as much as it is me just throwing ingredients together and trying to come up with something new and healthy for us to eat!

Yields- 4 (but can always add more to make more!)

  • 2 Large Chicken Breasts(cut into bite size pieces)
  • Taco seasoning
  • Corn tortillas
  • Shredded cheese
  • 3 avocados
  • 1 plum tomato
  • 1 fresh jalepeno
  • 1 small can of Mexican Style Corn (has black beans and onions mixed in)
  • 2 tbls (about) lime juice
  • salt

OK since this recipe was just by the seat of my pants you can really do it in any order you want to, there is no right or wrong way. BUT, I started by cooking the chicken in a skillet, til' it was almost all the way done, then threw in some water and some taco meat seasoning, til' it was all the way cooked and properly seasoned. Then I fried the tortillas to make them crispy!
I pre-heated the oven to about 350- and once my mixture for our topping was made, I put some cheese on the tortillas and topped them off with the cooked chicken. Threw those in the oven until the cheese was melted. As for the topping, I cut up (but don't mash) the avo's. Then added chopped tomatoes and jalepenos as well. Add in the corn mixture and stir up. Then add in the lime and salt to taste. Once this is all mixed up, you put this on top of the chicken and tortillas and ENJOY! :) Yummy in our tummy!