Cooking & Food
Feb. 19th, 2006 08:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarahmichelefM and I have started a new habit, basically necessitated by our need to get dinner into TRex by 5:30 pm or so. That means that if we don't ALL eat dinner by 5:30, he and I don't eat until 7:30 at the earliest, which is later than we want to be sitting down. So anyway, we've started cooking a bunch of food on Saturday evenings after she goes to bed. Last night I made two veggie lasagnas, 1 1/2 of which are now happily hanging out in our freezers. (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
baronessmartha, more and more of the deep freeze is going to actual people food as the freezer stash gets smaller and smaller... we're now using milk from mid-July. We also need to sock food away just to have something to put in the freezer to keep it cold!) This also gives us the opportunity to experiment with new recipes! A couple of weeks ago I made some turkey burgers with feta cheese in them, which were also yummy. Anyway, I bet some of you want to know what my lasagna recipe is.
Spinach & Mushroom Lasagna
Serves 8
5 Weight Watchers Points(tm)/serving
I also made a very tasty carrot soup last night... (which we actually ate for dinner last night). I got it off of the Weight Watchers site years ago but had never tried it. Rob's carrot ginger soup it ain't, but it was still pretty tasty. I used low-sodium broth & it really needed more salt, but that's easy to fix on an individual level. Recipe forthcoming when I look it up.
baronessmartha, more and more of the deep freeze is going to actual people food as the freezer stash gets smaller and smaller... we're now using milk from mid-July. We also need to sock food away just to have something to put in the freezer to keep it cold!) This also gives us the opportunity to experiment with new recipes! A couple of weeks ago I made some turkey burgers with feta cheese in them, which were also yummy. Anyway, I bet some of you want to know what my lasagna recipe is. Spinach & Mushroom Lasagna
Serves 8
5 Weight Watchers Points(tm)/serving
- 9 lasagna noodles
- 1 jar pasta sauce, any variety
- 8 oz baby bella mushrooms, quartered
- 1 med. zucchini, sliced
- 3 c. spinach, chopped
- 3 cloves garlic, crushed
- 16 oz. (I think it's 16 oz. - the standard-sized small container) fat-free ricotta cheese.
- 1 1/2 c. part-skim mozzarella
- Preheat oven to 350 degrees.
- Cook lasagna noodles and set aside.
- Mix ricotta, 1 c. mozzarella, and spinach.
- Combine sauce, mushrooms, and zucchini and heat.
- Coat bottom of 9x13 pan with a small amt. of sauce. Layer 3 noodles, half of the cheese, half of the sauce, 3 more noodles, remainder of cheese, remainder of sauce, and 3 more noodles. Top with remaining 1/2 c. of mozzarella.
- Bake covered for 30 minutes or until bubbly.
I also made a very tasty carrot soup last night... (which we actually ate for dinner last night). I got it off of the Weight Watchers site years ago but had never tried it. Rob's carrot ginger soup it ain't, but it was still pretty tasty. I used low-sodium broth & it really needed more salt, but that's easy to fix on an individual level. Recipe forthcoming when I look it up.
