A lot has gone on around the old homestead since last week. Sorry, I didn’t get any more posts written. But, it is time to do the menus. This is going to be a short week---we are going to Florida, again. We are flying down for a long weekend. Sounds good, except I looked up the weather---thunderstorms, rainy, cloudy and then Sunday when we come home 82 degrees. We have a friend house sitting and taking care of Charlie.
At any rate, I am still going to try the recipe ideas from restaurants. The funny thing—I was going to make a big pot of spaghetti and last night when we went out—Mr. R ordered spaghetti. He said, “I haven’t had spaghetti in such a long time.” Oh, well.
|1 yellow squash, 1 zucchini, thinly sliced|
|1 box spinach, thawed and drained|
1 large onion
1 clove garlic, crushed
3-4 tablespoons olive oil
2 medium Portobello mushrooms, sliced
salt & pepper to taste
1 jar “your choice” spaghetti sauce
8 lasagna noodles
1 16 ounce container cottage cheese
4 cups shredded mozzarella cheese
1 cup parmesan
1 teaspoon salt
1/2 teaspoon pepper
Cook the lasagna according to package directions. Drain and set aside.
In a large frying pan, heat olive oil. Cook the mushrooms. Remove and sit aside. Add the onions and cook until wilted. Add the garlic. Sauté for just a few minutes. Add the zucchini and yellow squash. Cook until soft. Add the thawed spinach. Cook until all of the ingredients are well combined. Add the spaghetti sauce and the salt and pepper. Add the mushrooms and set aside. Combine the cottage cheese and other cheeses reserving 1 cup mozzarella and 1/2 cup of the Parmesan. Mix the eggs together with the salt and pepper. Add the eggs to the cheese and mix well.
Prepare a 9X13'” pan with vegetable coating. Put about a 1/3 of sauce in the bottom of the pan. Top with the 1/2 of the noodles. Then top with 1/2 of the cheese mixture. Continue until you have used all of the mixtures. Top with the remaining mozzarella and Parmesan. Bake in a 325 degree oven until bubbly—about 30 minutes. Allow to rest for about 15 minutes.
PS—Sometimes, I double this as it is a good thing to keep in the freezer to take to friends when they are under the weather.
A wedge of lettuce with blue cheese, bacon and chopped Roma tomato.
1 loaf of French bread
1 stick of butter
1 cup Parmesan cheese, shredded
Slice the loaf in half. Mix butter and Parmesan cheese. Spread on bottom half of bread. Wrap in aluminum foil. Place in oven when you take the lasagna out of the oven. Bake about 10 minutes.
Cut in slices. Serve hot.
|I think a good old fashioned burger sounds good for tonight. I got the idea from a menu my daughter brought me from Atlanta and the Flip Burger Boutique. (I think that is the name of the place—it is printed so light on the take out menu that I can barely read it.) One that caught my eye for a little something different was the Philly burger.|
|Philly burger—“caramelized onions, roasted mushrooms, green peppers (omit), ketchup and American cheese foam (?) I will use thick slices of American cheese|
|Sweet Potato fries |
Peel and cut sweet potatoes into strips. Place on a parchment lined jelly roll pan. Sprinkle with olive oil and Sea salt. Bake in a 375 degree oven until done.
|For a easy green vegetable---Broccoli Salad|
Purchase a bag of shredded broccoli salad mix and add enough Ranch dressing for the amount of salad being made. Mr. R really likes this simple side—He LOVES broccoli.
Wednesday is CHURCH night.
I am making some quick warm up items for our house sitter---Sue is a best friend, but she doesn’t like to cook. So, I thought I would have some freezer meals—ready for her to pull out. She usually has a big lunch so I can keep it light and easy.
Vegetable Soup and Crackers
Mac & cheese and a tossed salad
She is on her own!
Well, guys, I hope to do a couple of craft ideas this week before we go. So I hope I can post the pictures for you. I have several things in the works or in my head. Have a great week.
See you in a few (days—not weeks),