Did you miss me? Ah... yes... that's what I thought!
This week I had the pleasure of finding FRESH Alaskan Cod at a nicer grocery store near my house. Now maybe finding fresh ocean fish might not be a big deal to you, but remember I live in the smack dab of the country as far away from most of the oceans as you can get. Frozen fish abounds, but good fresh fish - especially found at a regular grocery store - doesn't always happen. We made it on Saturday night for dinner and it was delicious, plus we got 2 filets for $7.99, which seemed like a steal to me.
This week we are busy! So a couple of nights won't be spent eating at home, thus the abbreviated menu plan for this week.
The recipe I'm sharing with you this week is Pizza Lasagna. When Lily was a baby, a coworker brought a Pizza Lasagna to us. It was delicious. This is my adaptation of a couple of recipes I found, rolled into one in a try to recreate the deliciousness! Make one for yourself, and freeze one, or bring to a friend with a new baby - which is actually what I'll be doing this week - my way of paying it forward!
Lemon Butter Cod, Butternut Squash Risotto (made from a box), roasted veggies
Pizza Lasagna, Bread, Salad - Recipe below
Paninis with Mozzarella, Tomatoes and Pesto, Caesar Salad
BBQ Chicken Pizzas on Naan Bread, fresh fruit
Fish and Chips (made from frozen fish, and Alexia Sweet Potato Fries)
Pizza Lasagna
Makes 8 servings @ 10 Points+ each
9 no cook Lasagna Noodles (I used Barilla)
15 oz can of pizza sauce (I used Ragu)
15 oz can of diced tomatoes with Italian Seasoning
8 oz Italian Sausage, browned and drained
1 pillow pack of Hormel turkey pepperoni
4 oz cut up mushrooms
small can of sliced olives
1 green pepper, diced
15 oz container part skim ricotta
1 tsp Penzey's pizza seasoning (or your favorite Italian seasoning)
1 tsp Penzey's granulated garlic (or garlic powder of your choice)
2 cups part skim, shredded mozzarella cheese
Mix Together the pizza sauce and diced tomatoes.
Mix Together Ricotta, garlic, and pizza seasoning.
In a 9 x 13 pan spread 1/4 cup of the sauce mixture, top with noodles, top with 1/2 of the ricotta mixture, 1/2 cup of the cheese, 1 cup of the sauce, 1/2 of the Italian sausage, 1/3 of the pepperoni, 1/2 of the mushrooms, olives and peppers. Repeat. Top the last layer with the final 3 noodles, the rest of the pepperoni, remaining sauce, and remaining cheese, sprinkle with Parmesan.
Bake for 45 minutes at 350 or until bubbly! Let stand for about 8-10 minutes before cutting and devouring!
What's your favorite meal to share with a friend?
This week I had the pleasure of finding FRESH Alaskan Cod at a nicer grocery store near my house. Now maybe finding fresh ocean fish might not be a big deal to you, but remember I live in the smack dab of the country as far away from most of the oceans as you can get. Frozen fish abounds, but good fresh fish - especially found at a regular grocery store - doesn't always happen. We made it on Saturday night for dinner and it was delicious, plus we got 2 filets for $7.99, which seemed like a steal to me.
This week we are busy! So a couple of nights won't be spent eating at home, thus the abbreviated menu plan for this week.
The recipe I'm sharing with you this week is Pizza Lasagna. When Lily was a baby, a coworker brought a Pizza Lasagna to us. It was delicious. This is my adaptation of a couple of recipes I found, rolled into one in a try to recreate the deliciousness! Make one for yourself, and freeze one, or bring to a friend with a new baby - which is actually what I'll be doing this week - my way of paying it forward!
Lemon Butter Cod, Butternut Squash Risotto (made from a box), roasted veggies
Pizza Lasagna, Bread, Salad - Recipe below
Paninis with Mozzarella, Tomatoes and Pesto, Caesar Salad
BBQ Chicken Pizzas on Naan Bread, fresh fruit
Fish and Chips (made from frozen fish, and Alexia Sweet Potato Fries)
Pizza Lasagna
Makes 8 servings @ 10 Points+ each
9 no cook Lasagna Noodles (I used Barilla)
15 oz can of pizza sauce (I used Ragu)
15 oz can of diced tomatoes with Italian Seasoning
8 oz Italian Sausage, browned and drained
1 pillow pack of Hormel turkey pepperoni
4 oz cut up mushrooms
small can of sliced olives
1 green pepper, diced
15 oz container part skim ricotta
1 tsp Penzey's pizza seasoning (or your favorite Italian seasoning)
1 tsp Penzey's granulated garlic (or garlic powder of your choice)
2 cups part skim, shredded mozzarella cheese
Mix Together the pizza sauce and diced tomatoes.
Mix Together Ricotta, garlic, and pizza seasoning.
In a 9 x 13 pan spread 1/4 cup of the sauce mixture, top with noodles, top with 1/2 of the ricotta mixture, 1/2 cup of the cheese, 1 cup of the sauce, 1/2 of the Italian sausage, 1/3 of the pepperoni, 1/2 of the mushrooms, olives and peppers. Repeat. Top the last layer with the final 3 noodles, the rest of the pepperoni, remaining sauce, and remaining cheese, sprinkle with Parmesan.
Bake for 45 minutes at 350 or until bubbly! Let stand for about 8-10 minutes before cutting and devouring!
What's your favorite meal to share with a friend?
