Recipes

Lasagna

icon lasagna

Preheat oven to 350°

  • 15 oz. container ricotta cheese
  • 4 oz. softened onion/chive cream cheese (I freeze the other half of an 8 oz. container)
  • 1/2 C. cottage cheese
  • 1/4 C. chopped fresh basil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 large egg, lightly beaten
  • 2 C. shredded mozzarella cheese, divided
  • 3 oz. shredded parmesan cheese, divided
  • 2 – 24 oz. jars of your favorite marinara sauce, divided
  • 2 boxes of lasagna noodles (I like to use whole wheat, you don't need to boil in advance, the sauce will soften the pasta before baking)
  • 2 lbs. ground beef (or any sautéd vegetables)

In a large skillet, brown the ground beef, or sauté vegetables.

Stir the first seven ingredients together, add 1/2 C. mozzarella and 1/2 C. parmesan

Once the meat or vegetables are cooked, add one jar of marinara sauce.

Spread 1 C. of sauce on the bottom of a lightly greased 13x9 inch baking dish

Place one layer of lasagna noodles on sauce, add 1/2 of the meat/vegetables over pasta. Place another layer of noodles down, add 1/2 of the cheese mixture over pasta. Continue with two more layers of pasta & meat, pasta & cheese mixture. Top with noodles and pour the second jar of sauce over the entire dish.

Bake at 350° for 1 hour

Top with remaining mozzarella and parmesan cheese. Bake 10 more minutes.

Let stand 15 minutes before cutting. Cool completely before wrapping to freeze.

Cut then wrap individual portions in aluminum foil, place each wrapped serving into a large 1 or 2 gallon freezer bag or freezer safe container. Be sure to label and date your food before placing in freezer.

A few more links for some yummy and easy eats

No-Bake Energy Bites www.smashedpeasandcarrots.com/no-bake-energy-bites-recipe

Oatmeal On-The-Go Bars www.weelicious.com/2010/03/01/oatmeal-on-the-go-bars

Energy Boosting Smoothie: Avocado+Kiwi+Pineapple www.pronutritionconsulting.com/recipes-smoothies/energy-boosting-smoothie-avocadokiwipineapple

Zucchini Tots www.skinnytaste.com/zucchini-tots

Crockpot Italian Chicken, Quinoa, and Vegetable Soup www.chelseasmessyapron.com/crockpot-italian-chicken-quinoa-and-vegetable-soup

Thelma's Meatloaf

You know if it comes from a Thelma, it has to be good! This is an "old school" meatloaf recipe from a dear friend of ours that I've updated to make it a little healthier. Enjoy!

  • 2 lbs. ground turkey
  • 1 small onion, finely diced
  • 2 carrots, grated
  • 1 C. bread crumbs (or Panko)
  • 1/3 C. milk
  • 1 egg, slightly beaten
  • 1 Tbsp. brown sugar
  • 1 tsp. pepper
  • 2 Tbsp. tomato paste
  • 2 tsp. beef bouillon (I use Better than Bouillon, Organic)

Preheat oven to 350°

In a large bowl, make a well in the turkey. Add the onion, carrots, and breadcrumbs. In a separate bowl, mix together the remaining ingredients. (This can be done in the liquid measuring cup you use for the milk as well.) Add the liquid to the large bowl with the turkey. Mix well with your hands. Add meatloaf to a large 9x6 loaf pan. Optional: top with ketchup, spread with spoon. (Meatloaf + Ketchup = Happy)

Bake for 1 hour. Let stand for 10 minutes after baking. Thanks, Thelma!

If freezing for later: Cool completely, cut into individual portions, wrap in foil, then place in gallon freezer bag. Label and date bag before freezing.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

Connect with Amy

Connect with Amy

Sign Up for a complimentary yoga session

Sign Up for a complimentary yoga session