A big theme in our kitchen these days is fast food. Not like ‘can I have some fries with that’ fast food. More ‘I want to cook good eats without spending my day in the kitchen’ fast.
So I found a recipe on Pinterest that inspired this creation:
This one pan Lasagna is made on the stove top in a skillet in about 30 min if you have some sauce handy.
So easy. Take some thin meat sauce and spread it in the bottom of a skillet.
(I made from scratch but you can always add some browned ground beef to jar sauce to save time.)
Add a layer of lasagna noodles. Then a layer sauce and some fresh spinach. Then noodles. Then put lots of little small bits of noodles around the edges so you get lots of tasty noodles…then cover with a little more sauce.
Add about 3/4 of a cup of water, cover and simmer for about 20 min.
I opened the lid and double checked the noodles a few times. I added more water to one skillet and turned the other up a little to make sure the liquid was bubbling around the noodles.
After the noodles are cooked, dob some cottage cheese or ricotta onto the noodles and cover with mozzarella cheese.
Put the lid back on and cook for another 5 min.
I also added a little parmesan cheese at this point.
To finish, I put the skillet in the over and broiled the Lasagna Veloce for a few minutes to get that crusty “baked in the oven lasagna taste”.
For a lactose free option:
As you read I made 2 skillets. In the second I used lactose-free cottage cheese and goat cheese mozzarella. As parmesan is lactose free, I added that too.
It’s really, really as good as the real thing. It’s currently my favourite food.
I have some photos of the steps, but once again, my food photos aren’t fab. Honestly, it tastes better than it looks in my pics.
I’ve been eating a lot of Arugula lately. For some reason the peppery goodness has moved to the top of the list of (healthy) things I like to eat. I qualify healthy because in a fight to the death in my kitchen, a cupcake will always triumph.
Anyhoo, one fabtab way I’ve been cashing in on my Arugula craving is with this pasta dish.
It’s fast to make, super delish, and has goat cheese – bonus!
You’ll find the recipe from Chatelaine Magazine here, or follow along below.
Literally, here is the rub that made this crazy delicious chicken crazy delish. Seriously, like Busy Mommy says, it’s like grocery store rotisserie chicken only better. And cheaper. And you get to have the smug satisfaction of making something that nobody every makes because it’s just so easy to buy AND making more delicious.
We had these bean and bacon bundles on the side. Green beens. Wrap in bacon. Drizzle a little EVOO and some salt and pepper and these yummy little bundles are good to go onto the grill.
So, so good.
Ok, not quite. But here in Canada, there are a couple of magazines that used to seem like ‘old lady magazines’ to me. Well either I am an old lady or they’ve done some work on catching the mom-with-kids set because they are now my fav’s! One in particular, Chatelaine, set the stage, or the table I suppose, for some delicious eats this weekend. First, we made some ribs – from scratch (well, not the actual meat part) and then we made a magazine recipe/my own imagining warm potato and asparagus salad that was delish. I have mentioned already that my food photography needs some work, but even so, you have to admit these look pretty yummy.
Then we grilled up these lovlies and tossed them in a warm salad dressing from said formerly for Old Birds site.
The ribs are in the lastest issue – but here’s the recipe… (confession – I used back ribs)
No Barbecue? To finish the ribs in the oven, discard liquid in roasting pan. Arrange ribs, meaty-side up, then generously baste with sauce. Continue baking, uncovered, in the centre of a 325F oven for 30 min. Brush with sauce every 10 min until ribs are glazed.
The salad dressing I used comes from Canadian Living’s site. There’s a whole salad here. But, as I just wanted to use some simple grilled potatoes and asparagus, I just used the dressing bit.
In small bowl, whisk together olive oil, wine vinegar, Dijon mustard, salt and pepper. Pour over potatoes. Add celery, green pepper and basil. Toss together.
All in all it was a tasty feast – pretty quick aside from the long time the ribs sat in the oven – and with a simple green salad, it was almost healthy too!
For Father’s Day I made an easy and delicious pasta dish we’ve really come to enjoy around here. My photos of it were terrible and it really is delicious so here’s the image from The Food Network that seduced me into making it.
You can find the recipe here. Or, if you’re too lazy to click, follow along below. Totally delish and quick. Excellent when you have alot on your mind.
I used frozen meatballs myself. What? I just said I was lazy.
Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.
Per serving: Calories 613; Fat 25 g (Saturated 6 g); Cholesterol 102 mg; Sodium 749 mg; Carbohydrate 69 g; Fiber 4 g; Protein 29 g
Photograph by Christopher Testani
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_691077_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
Every day is Sunday when there’s roast chicken on the table.
I believe Roast Chicken Dinner is the perfect meal. I used to only make it for Sunday Dinner, but lately it’s be gracing our table on random weeknights. And I’m not crazy. It’s actually one of the easiest meals I make.
I found a great Jamie Oliver recipe and adapted it for my own use. You’ll find his recipe here.
Here’s one tasty bird.
It can be much more complicated with a variety of root veggies and any number of potatoes. But this way is easy. Fast. A great weeknight celebration meal ready in an about an hour. Tonight we’re celebrating TUESDAY!
What do you make for special weeknights?
I’m not exactly sure when it happened, but my husband and I decided some time ago that we would only have take-out one day a week. The boy is not a restaurant kid. He is wild, unpleasant and unhappy when confined in a booster seat for one second longer than he deems necessary. So for those reasons and, of course, health, saving money, controlling what goes into our meals, blah, blah, blah we cook at home (or reheat) 6 days a week. By we, I mean me.
That’s a lot of cooking.
It means trying new things. Working to avoid a serious case of the food blahs. And getting better at preparing things that will last for more than one meal. Preferably cooked in one pot or slow cooker as often as possible.
In the summer months, the BBQ makes it much easier to throw something together. But in the dark winter months, it’s comfort food all the way. Except for take-out night. Sweet, sweet take out night.
What’s your go-to take-out?