Tuesday, March 6, 2012


So I decided that I really had to write this one down before I couldn't read the recipe anymore. I have made it so much that my recipe is really starting to show it. It's like that one page in a cookbook that is splattered and stained and the pages are sticky.... you just know that is the best recipe in the book. I hope you enjoy... because I know we will!
1 lb hamburger
about 1/2 cup chopped onion (1 small onion)
Spaghetti Sauce (at least 28 oz.) - I usually use more
1 lb. Cottage Cheese
1 lb. Grated Mozzarella cheese
9 lasagna noodles
Brown your hamburger and onion together. When meat is cooked add your spaghetti sauce to the pan and remove from heat. Set aside 1 cup of the sauce.
Spray the bottom of a 9 x 13 pan. Put a little sauce into the bottom of your pan. Place 3 noodles into the bottom of your pan.
Now layer your lasagna: 1/2 of the cottage cheese, then 1/2 of the grated cheese. then half of the sauce. Add 3 more noodles and repeat with the rest of your cottage cheese, grated cheese and sauce. Place 3 noodles on top and top with your 1 cup of reserved sauce. Top with a little extra mozzarella and Parmesan cheese.
Cover with foil and bake at 350 degrees for one hour

Sunday, March 4, 2012

Creamy Tomato Soup

This soup is so delicious and easy to make! To go with it, we made "grown up" grilled cheese sandwiches on sourdough, made with Havarti and fresh basil. SO good!
1 Tbsp. reserved oil from sun dried tomatoes or olive oil
1 cup chopped onion
3/4 cup shredded caroot
4 cloves garlic, minced
2/3 cup sliced sun dried tomatoes packed in oil
2 (14.5 ounce) cans diced tomatoes, undrained
1 (14 ounce) can chicken broth
1 teaspoon sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
1 Tbsp. dried basil
1/2 teaspoon red pepper flakes, optional
3 ounces cream cheese (reduced fat, if you like)
GARNISHES: Grated parmesan cheese and fresh basil (shown in picture), optional.
Place oil in a large saucepan over medium heat. Add onion, carrot and garlic, and cook for 3-4 minutes or until veggies are tender, stirring often.
Add sun dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, and basil. If you're using the red pepper flakes, add them now.
Bring soup to a boil and reduce heat to simmer. Cover pan and simmer for 30 mins.
Remove from heat; transfer soup to a blender (may need to do this in two batches). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in lid to avoid splatters. Process for a few minutes or until smooth. (You could also just add the cream cheese directly to the pot, and use an immersion blender to combine, if you would like).
Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of grated cheese and fresh basil if desired.
Serves 4-6.
Source: Our Best Bites.