Banza Protein Lasagna

I love this recipe.  It's easy and packed full of protein. It makes a great freezer meal and leftovers taste even better. Nutrition information included below.

16 oz (1 box) Banza penne

1 lb 85% lean ground beef

16 oz 4% cottage cheese

8 oz Neufchâtel cream cheese

24 oz jarred spaghetti sauce (I used Trader Joe's Roasted Garlic)

1 cup shredded mozzarella

1 cup shredded Monterey Jack

1 large yellow onion

1 large green bell pepper

Directions:

Boil the Banza pasta until just al dente, about 6 min. Drain.

While the pasta cooks, brown the ground beef with the chopped onion and green pepper. Drain excess grease if needed.

Stir in the Trader Joe's Roasted Garlic Marinara and simmer for 5 minutes.

In a separate bowl, mix the cottage cheese and Neufchâtel cream cheese until well combined.

Layer half the cooked pasta into the meat sauce.

Spread half of the pasta mixture into a greased 9×13-inch baking dish.

Spread the cheese mixture evenly over the pasta.

Add the remaining pasta mixture.

Top with the mozzarella and Monterey Jack cheeses.

Bake uncovered for 30–35 minutes, until hot and bubbly.

Let stand for 10 minutes before serving

If you divide a large 9x13 pan into 9 large servings,  this is the nutrition information:

Calories ~450 kcal

Protein ~32 g

Carbohydrates ~27 g

Fiber ~7 g

Net Carbs ~20 g

Fat ~23 g

Zucchini Cake

 

Zucchini Cake

Yields: 9x13 pan or 2 round layers

Ingredients

½ cup unsalted butter, melted

½ cup granulated sugar

½ cup coconut sugar

½ cup brown sugar (light or dark)

1 small very ripe banana 

3 large eggs

2 tsp vanilla extract

1 cup all-purpose flour

1 cup almond flour

1 tsp baking soda

½ tsp salt

1 tsp cornstarch

1 tbsp cinnamon (optional: add ¼ tsp nutmeg)

2 cups finely shredded zucchini, unpeeled, lightly packed

1 cup chopped walnuts or pecans (optional)

1 cup Ghirardelli mini chocolate chips

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x13 pan or line with parchment.

2. Mix wet ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, coconut sugar, brown sugar, eggs, and vanilla until smooth.

3. Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking soda, salt, cornstarch, cinnamon, and nutmeg (if using).

4. Combine: Add the dry mixture to the wet ingredients and stir gently until just combined.

5. Fold in: Add zucchini, nuts (if using), and chocolate chips. Stir until evenly distributed.

6. Bake: Spread the batter evenly in the prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Tip... internal temp should be apx. 190°

7. Cool: Let cool in the pan before slicing.

Where's My Zucchini Bread Zucchini Bread

Ingredients: 1-1/2 c. all purpose flour 

1/2 c. sugar 

1/2 c. brown sugar 

1 tsp. ground cinnamon 

1/2 tsp. baking soda 

1/2 tsp. baking powder 

1/2 tsp. salt 

1 egg 

1 c. mashed ripe bananas (about 2 medium) 

1/3 c. canola oil 

 1/2 tsp. vanilla extract 

1 c. shredded zucchini 

3/4 c. semisweet chocolate chips 

3/4 whole pecans 

Directions: Heat oven to 325°F. In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt. In a small bowl, beat the egg, bananas, canola oil, banana extract, and vanilla extract. Stir into dry ingredients just until moistened. Fold in zucchini and chocolate chips. Pour batter into 9x5-inch loaf pan. Bake approximately 50 minutes or until toothpick inserted in center comes out clean. Cool almost completely before removing from pan to wire rack. Yield: 1 loaf

**you can easily double triple and quadruple this recipe and I recommend it :)

Pizza Dough from Betty Crocker

1/2  cup warm water

2 1/4  tsp instant yeast

4 cups bread flour

1 ½  tsp salt

1 1/4 cup water, room temp

2 tsp olive oil

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Form dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500° F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Spinach & Mushroom Salad

I had this lovely salad at a super delish party I went too.. With the help of the internet, I tried to copy the salad the other night.. and it was pretty tasty... Sarah, is it close? Mmmm...

Ingredients: big bowl of baby spinach

1 cup of sliced mushrooms

1 cup swiss cheese shredded

some sliced red onions (1/2 cup)

1/2 pound cooked bacon, crumbled

1 large pear diced

Dressing: 1/3 cup apple cider vinagar

3/4 cup canola oil

1/3 cup granulated sugar

3/4 tsp. salt

1/3 tsp Dijon mustard

1 tablespoon sliced onions

Directions: Layer the ingredients. Blend the dressing and pour it over the salad just before serving.

Poor Man's Lasagna

This is the original recipe.. which is great.. I made a few changes which is why I've reposted it here.



Poor Man’s Lasagna

• 16 oz penne pasta
• 1 lb hamburger
• 16 oz cottage cheese
• 8 oz cream cheese, softened
• 1 jar spaghetti sauce (24 oz)
• shredded cheese
• 1 yellow onion chopped
• Johnny's Seasoning Salt

Boil the pasta according to instructions on packaging. Drain the pasta and return it to the pan. While the pasta is still warm, I like to add the cream cheese and cottage cheese to the pan with the pasta. Stir together until well mixed.
Brown the ground meat & chopped onion. I usually add a little Johnny's seasoning . Drain the meat.
Layer a 9×13 pan with pasta mixture, meat, and pasta sauce. Repeat. Add shredded cheddar cheese on top. Bake at 350 for about 30 minutes.
If there are a lot of leftovers, I often freeze them for a later time. You could also freeze it before baking and it would make a great freezer meal.

Bow Tie Pasta Chicken Salad: To Feed Almost the Whole World...

Bow Tie Pasta Chicken Salad:

1 (12oz.) pkg. bow tie pasta
1 (12oz.) pkg. spiral pasta
2 (16 oz.) Kraft coleslaw dressing (Christine only uses one bottle and I like that very well)
1 C mayo
20 oz. pineapple tidbits, drained
2 small cans sliced water chestnuts
2 C celery, chopped
1 bunch green onions, chopped
1 pkg. craisins
1 C red grapes, halved
2 small can mandarin oranged drained
1 large (12oz.) can salled cashews
6 chicken breats, cooked and chopped

Directions:
1. Mix coleslaw dressing & mayo
2. Make this the night before, Add everything except oranges & cashes... which you add just before serving.
3. After salad stands overnight, toss and add more dressing if needed.

Great Food Storage Tips...

My friend Denise recommended this powdered milk for our food storage when I asked for her advice. It is available at Bowman's and has quite a long shelf life. My dad found THIS blog post where a taste comparison was done. There are a few cheaper alternatives and the recommendation is to have a few of those on hand for bread making etc... but for drinking/price per gallon and nutrition... This is the winner. If you are interested in the price break down. Let me know and I will email you a list.

Then, if you are working on your storage. THIS food storage calculator is so helpful. I still have quite a few things to do.

Also learned this week: Bugs won't touch your sugar according to two sources. My parents have had sugar stored in just the paper store bags they come in and nothing has touched it. I bought 10 pound bags (best sale ever at Bowman's this week.. cheaper than the case lot sale) and tied them in grocery sacks just to prevent spillage and put them in a large plastic bin, but apparently that is more than you need to do.

On Saturdays if you are very lucky...

You can find these HERE...

I know it looks just so everyday, but it's not.. it's DELICIOUS!

Sugar Daisy Bakery
140B North Main StreetKaysville, UT 84037(801) 543-1500

Spinach Chicken & Pasta Salad with Teriyaki Vinaigrette

My mom made this on the weekend.. If you are starting to look for some delicious summer recipes.. This one will be a hit!
***Note: I made this recipe myself. My suggestions are to go with the 2/3 cup rather than 1/3 teriyaki sauce and use regular table salt rather than sea salt :)

Recipe HERE...

PS.. I have to say that I love this blog so much. It has a ton of recipes that I would like to try. I am adding it to my blogroll so I'll be able to find it. Fantastic recipes :)

Now That I'm FAMOUS... I have a big head

I was asked to participate in THIS article about Provident Living.. I am so excited to be part of the article and thrilled with how it came together.

Three Bean Cassoulet...

Ingredients:
1 cup dried lima beans
1 cup dried great Northern beans
1 cup dried garbanzo beans
4-1/2 cups water
16 oz. bag baby carrots
1 onion, chopped
3 garlic cloves, minced
1 Tbsp. dried parsley flakes
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. white pepper
1 bay leaf
14 oz. can diced tomatoes, undrained
2 Tbsp. tomato paste
Cover beans with cold water in large saucepan. Bring to a boil and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. Drain beans. Combine drained beans, 4-1/2 cups water, carrots, onion, garlic and seasonings except salt, tomatoes, and tomato paste in 3-1/2 to 4 quart slow cooker. Mix well to combine. Cover and cook on high heat for 30 minutes. Reduce heat to low and cook for 8-9 hours or until beans and vegetables are tender. Stir in tomatoes, tomato paste, and salt, cover, and cook 1 hour longer on low. Remove bay leaf before serving. 4 servings.

This recipes is so very healthy. It's pretty good too, but it's a little too healthy for me. Next time I make it, I'm going to add some pre-cooked ham cubes or a few bacon crumbles. I don't want to destroy the healthy, but it just needs a little more flavor. And, I may use black beans as one of the beans because I think it needs more color as well. But, I will definitely make it again. 10 minutes prep time and it cooks all day.

German Pancakes...

This is my lazy day meal. One of them anyway. However, the children and the husband practically cheer when I make this. It's good. Kitchen prep time... 5 minutes!
8 eggs
1 1/4 cup flour
1 1/4 cup milk
1/4 sugar
4 tsp salted butter

Preheat oven to **380** degrees
Melt butter in over in a glass 9"X13" pan. Toss remaining ingred. in a blender until well mixed.
Pour batter into hot pan w/butter. Bake at 380 degrees for apx. 24 minutes. (Be watching for golden brown and super puffy)

Resolution Update: The Shopping

I have to say this is one of the resolutions that has made the biggest difference in my life. It's given me more time and relieved daily stress. I don't know why it takes me until I'm 40 to learn simple things, but it does. Here's my new system:

1. Sunday evening I plan a menu for the week. I admit that I don't necessarily follow. Sometimes pasta just doesn't sound good or whatever. But, I know that I have 6 or 7 meal plans w/ the ingredients in the house. No more 4:30 PM panic. Also because I plan Sunday evening, the family is around and I can take suggestions.

2. I have appreciated the tips on orgjunkie.com
and I like her printables
because of their simplicity.
I print her Menu Planner Template on the front page and her grocery list template on the back using a single sheet of paper.
There is a grocery list on the Menu Planner, but I use that for my other stops. My family really likes the wheat sandwich bread at Bun Basket so I had that on my list.
I like the Grocery List because it makes it fast! I go isle by isle instead of wandering around the store forever like I used to.
3. I am able to save quite a lot of money. C is now taking lunch from home everyday which he told me will save us $1,200 this year! That's big! In addition to that, he says he's too old for even Subway and the idea of the other fast food places around his work is very unappealing. We are too old for fast food on any kind of regular basis.
4. My shopping list doesn't look very large. There's a reason. I try to use and rotate my food storage and so a lot of the ingred. for my chosen recipes are in the storage. But, I spend about $40 replacing and adding to my storage by looking for good deals on items we need and use. This week I bought 2 cases of diced tomatoes and a case of beans at Bowman's case lot sale along with a few other random items equaling about $40. This is helping the build up the storage quickly and giving me added peace of mind.
I know I should have learned this 20 years ago, but I didn't. Still, I'm glad I've learned it now.

Chinese Takeout Lemon Chicken (easy) ...

I found this recipe HERE where I've found many good crockpot recipes. However, this one was the biggest hit. There were almost no leftovers :(

The Ingredients:
4 boneless, skinless chicken breast pieces or equivalent
1/2 cup flour
1 T kosher salt
6 oz (1/2 can) frozen lemonade concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
olive oil for browning chicken
Tiffany’s additions: 1 tsp. lemon zest, 1 large fresh lemon squeeze & a few red pepper flakes

The Directions:
cut chicken into strips or largish chunks
dredge in flour and salt, shake off excess
brown chicken in a skillet with a bit of olive oil (you are not trying to cook the chicken--just give it some color and get the flour mixture to stick a bit)

place into crockpot
mix the rest of the ingredients in a separate bowl and pour over the top of chicken pieces
cover and cook on high for 4 hours, low for 6-8
　
Note:1 tablespoon of salt may be too much. If you are using iodized or table salt, this will be the case. Kosher salt doesn't taste as "salty" as regular salt, and since the granules are larger, you don't get as much in the tablespoon as you would with regular salt.

However, with a little more effort you can make the recipe Jenni uses and my whole family adores here using Lindsey's Lemon Curd recipe here

Black Beans...

My dilemma is this: I store a lot of dried black beans in my storage. I love black beans, but my thought was that I hoped to never have to use them. I was going to buy cans at Costco instead because that's easier.
Then, came the very popular Black Bean Soup Recipe. What I thought was a six month supply of black beans disappeared in a big hurry.

Revelation: Stephanie over at A Year of Slow Cooking has written careful answers to all my bean questions including careful measurements like, "1 2/3 cups of crock pot beans = 1 can store bought." And, the helpful information that I can store my beans in the freezer (in the same amount as the cans) for 6 months. Cooking Dried Beans in a Slow Cooker is an amazing post. I learned so much. I can do this. Thank you Stephanie!

Gone All Day Beef Casserole...

You know this is going to be good because all the ingredients are yummy. It took me 10 minutes to prepare! Love this one!

1 cup uncooked wild rice, rinsed and drained
1 cup chopped celery
1 cup chopped carrots (I like carrots, so I added 2 cups)
2 cans (4 ounces each) mushroom stems and pieces, drained (I used fresh)
1 large onion chopped
1 teaspoon garlic powder
1/2 cup slivered almonds
3 beef bouillon cubes
2-1/2 teaspoons seasoned salt
2 pounds boneless round steak, cut into 1-inch cubes
3 cups water
Place ingredients in order listed in a slow cooker; do not stir. Cover the slow cooker and cook on low for 6-8 hours or until rice is tender. Stir before serving.

More easy crockpot recipes here..

Black Bean Soup...

This soup is heaven. Don't let the ingred. list intimidate, this is an open and dump recipe. It took me 10 minutes to put together. My daughter LOVES Black Bean Soup.
Ingredients
10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce (Lea & Perrins)
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream for garnish
Grated cheddar for garnish
Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

However, if you don't have these ingreds. & you happen to have some Jack's Special Salsa from Costco... you can make the really, really fast version which is really my SIL Jenni's (cook extraordinaire!) go to recipe...

1 cup Jack's Salsa
4 cans black beans
2 T chili powder

Simmer 15-20 mins

If you want, you can top with some of the toppings in the above recipe.. but this soup can stand alone :)

Ruth Reichl's Spaghetti Carbonara...

This was my first try at this recipe and it's not too pretty... However, it's easy, quick and Delish!
And, she's right... kids love this...
From Ruth Reichl's Site HERE...
Contrary to the recipe so often used in restaurants, real carbonara contains no cream. The real thing also uses guanciale, cured pork jowl, but to be honest, I like bacon better. I think of this as bacon and eggs with pasta instead of toast. It's the perfect last minute dinner, and I've yet to meet a child who doesn't like it.
1 pound spaghetti
1/4 to 1/2 pound thickly sliced good quality bacon (I prefer Nueske's)
2 cloves garlic, peeled
2 large eggs
Black pepper
1/2 cup grated Parmigiano cheese, plus extra for the table
Bring a large pot of salted water to boil. When it is boiling, throwthe spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook,and you can make the sauce in that time.
Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a skillet and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won't meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you're going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.

Sarah's Tomato Basil Soup...

I didn't know I liked Tomato Soup. I think I had one can of Campbell's as a kid and turned my nose up at it forever after (Campbell's Bean & Bacon is still a go to favorite though). Then, my friend Sarah made this soup for lunch. It tastes like you are pouring summer down your throat. I ate every bit and was tempted to lick the dish. You will LOVE this soup. c and I are making it this week.


5 strips of Bacon (I think you could use 2 T olive oil instead...)
1 rib celery chopped
1/2 cup onion, chopped
1 carrot, chopped
1 red pepper, seeded & diced
1/2 green pepper, seeded & diced
6 fresh basil leaves, chopped
2 cloves garlic, minced
1 28-oz can chopped tomatoes
2 chicken bouillon cubes
1 cup half-and-half

Cook bacon, and drain all but 1 T of drippings. Add celery, onion and carrot - cook 2 minutes. Add peppers, garlic and half of the basil. Add tomatoes and simmer for 5 minutes. Add bouillon cubes and stir to dissolve. Blend soup in batches, return to pot and add half-and-half (or milk - which I used) and remaining basil. Simmer for 45 minutes.

Taste and adjust (my favorite part :) - add salt and pepper and maybe sugar..and maybe more milk. I think I added about 2 t. sugar and probably some pepper....also, I did everything the day before and just the final step (milk/more basil) before lunch. I really think it makes the chopping manageable and when cooking with this many vegetables, it probably helps the flavors "marry."