Homemade Lasagna to Freeze

Since I'm getting back into nursing classes here soon, I thought I would throw together a few frozen lasagnas for those busy times. I also use regular ol' noodles but don't cook them which saves time and headache. This is a fairly basic recipe, but you can dress it up or make it fancier to your taste. My mom used to throw in shredded carrots too if she had them on hand. If you're a vegetarian, you can substitute your favorite meat replacement or leave it out all together. I would make sure it has a little spice to it, so either use a spicy replacement or shake in a few red pepper flakes. 

Here is what you will need for three small dishes:

two 26 oz. jars pasta sauce
16 oz. lasagna noodles
32 oz. ricotta cheese
24 oz. cottage cheese
1 lb. ground beef
1 lb. sausage
spinach (fresh or frozen)
2 lb. mozzarella cheese
fresh basil & oregano (optional)

This is how it all goes down:
Start by browning the beef and sausage in a pan.

When it's all cooked, drain it. If you're using fresh spinach, throw it into that same pan with a splash of water with a lid on top to wilt it down a bit. (No pictures of the spinach. My apologies!) Then the layering starts.
Put a little sauce in the bottom of the dishes.

Then put a layer of uncooked, regular noodles.

Next up is a layer of ricotta cheese followed by the cottage cheese. This is best on top of the noodles because the ricotta is hard to spread around. I've found the back of a spoon to be the best tool.

Sprinkle the beef/sausage mixture on top. Then spread the spinach on that with a sprinkle of mozzarella. That completes one layer, and I do one more layer.

I remembered that I had fresh oregano and basil in my garden too, so I sprinkled a layer of those on the last layer of cottage cheese.

Now, usually I remember to splash a little water in before my last layer of mozzarella cheese because it's prettier that way, but I forgot this time. What I do is fill one of the sauce jars about 1/2 full of water, shake it, and divide it between the dishes. Why waste those leftover juicy bits?! THEN sprinkle with the last mozzarella layer if you're not forgetful like me. If they're going into the freezer, I use plastic wrap and the matching lid.

When you go to cook it, remove it from the freezer and let it thaw in the refrigerator.  Take the plastic off and cover with foil. I like to let it sit on the counter for a little while (30-45 minutes) to get a little warmer because putting a cold dish into a hot oven can cause it to break. You will bake it at 375 with the foil on for about 45-50 minutes until the last 20 minutes. Baking it uncovered lets the magic happen and get the cheese all melty and browned a bit. Remove it from the oven and let it all rest for 15 minutes or so (if you can!!). Then dig in!

Leg Day

This is going to be my plan for the next leg day...  :)

Bird Bath

Well as busy and stressful as things are with nursing school right now, at least I can enjoy the little birds outside at the fountain.  The birds take baths and then the neighborhood kitties come to drink the birdie flavored water.  :)

A Little Inspiration

So there is this website that I like to go to for "feel good" things.  It could be healthy eating inspiration or exercises.  It might also just be because I need to see some beautiful pictures of Mother Nature at her best.  Since I just started nursing school, I just needed a little drive to believe in myself. Most people could use a little dose of encouragement here and there; though I have the best family (mine and my husband's) to help me along.  :)  These are a few that I wanted to have close by if needed.  

(source: https://www.etsy.com/listing/197495895/if-its-both-terrifying-and-amazing-then?ref=pr_shop)

(source: http://lastfewmonths.tumblr.com/post/102115288646)

(source: http://etc-alltherest.blogspot.com/2014/01/1441-if-you-never-try-youll-never-know.html)

Soul

(via: http://losing-every-extra-pound.tumblr.com/image/95107042996)

Greek Yogurt Onion Dip

This came from the wellness newsletter at work.  Sounds yummy!

Yield: 6 servings ( 1 1/2 cups)

 Ingredients:

1 tablespoon olive oil
1 cup chopped shallots (about 2 large shallots; 1/3 pound)
Kosher salt
1 teaspoon balsamic vinegar
1 cup 2-percent Greek yogurt
1/4 cup 1-percent milk
1/4 cup chopped fresh chives
Freshly ground black pepper
Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving

Directions:

Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.

Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

Calories: 70
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 5 mg
Sodium: 340 mg
Total Carbohydrates: 7 g
Fiber: 0 g
Protein: 4 g
Sugar: 3 g

Sandwich Pickles

I'm finally getting around to making these sandwich pickles from Smitten Kitchen. The recipe has been patiently sitting in one of my Pinterest boards just waiting on a test run. The Weck jars were ordered months ago in anticipation, so I'm glad they finally got put to use. I even made a trip out to Bed Bath and Beyond for a mandolin just to assist with all of that chopping, and in case you're thinking of trying the recipe, I recommend picking one up for yourself. As an added bonus BB&B is beside World Market, so I grabbed some flavored syrups for another patient Pinterest recipe and coffee. As usual, I didn't walk out with only what I needed...

I digress. Here are some shots of today's progress. There are 2 jalapeños divided between three jars. Plus there wasn't enough "juice" (one, lonesome jar got left out). He will be taken care of tomorrow after a third trip to the grocery in two days. Enjoy, and I will update on the taste!