The weather forecast for this week feels like it’s all about comfort food! I’ve added a couple of extra days this week because I’m doing a little traveling for work (more to come on this!). But, here is what we’re having this week.
This week’s dinners:
- Sunday: Homemade lasagna, baked zucchini, green salad, garlic bread (see recipe below)
- Monday: The hub’s birthday celebration: braised short ribs, brussel sprouts, brown rice casserole, salad, tiramisu birthday cake
- Tuesday: Baked parmesan chicken, pesto noodles, green beans, mixed greens salad
- Wednesday: Turkey chili, corn muffins, cubed watermelon
- Thursday: Meatball soup, parmesan flat bread, cubed cantaloupe
- Friday: Pizza night
- Saturday: Kids’ choice
- Sunday: Pork roast with apple sauce, twice-baked potatoes, sauteed asparagus, mixed greens salad
- Monday: Spaghetti with meatballs, baked zucchini, mixed greens salad, garlic bread
Homemade Lasagna Recipe
Ingredients:
1/2 package of Dececco lasagna noodles
2 packages of Jimmy Dean regular sausage
1 medium onion chopped
1 cup mushrooms (optional…my kids don’t like them but I do)
1 tbsp minced garlic
1 tbsp basil
1 tbsp oregano
2 jars of spaghetti sauce (I like Emeril’s vodka sauce)
2 cups cottage cheese
1 cup parmesan cheese
1 egg
1 package of mozzarella cheese
To make:
Grease 9 x 13 dish. Make 1/2 package of lasagna noodles according to the box. Brown sausage with onion, garlic, and spices. Add in sauce when meat is cooked through. Combine cottage cheese, egg, and parmesan cheese in a separate bowl. I then layer the lasagna in dish. I start with some sauce at the bottom of the baking dish. Then a layer of noodles, sauce, cottage cheese mixture, and mozzarella cheese. Repeat until your baking dish is full. I usually top the lasagna with a little more sauce and the rest of the cheese. Bake lasagna for about an hour at 350.
xoxo