White Chicken Lasagna

by almost_rosey // 18Jul2014 // No Comments

When I was younger I never cared for lasagna. I attribute this to a few things. I did not care for lots of red sauce at that time. I always thought lasagnas had too much sauce. It was unappealing to look at & I ended up scraping excess away. I also thought they were too cheesy. I love cheese. I have always loved cheese. I eat way too much cheese I am sure, but when it comes to pizzas & lasagnas I believe that less is more. I also don’t know if I ever had a homemade lasagna. They were always frozen aisle lasagnas.

Once I started cooking for myself, I realized I love lasagna. I just like it the way I make it with less sauce & cheese. I also never used to use loaf pans. I would use a normal 8×8 or 9×13 pan. Since I am cooking for 2 almost always, I like using the loaf pans. That way it is always fresh when you pop it in the oven. I also like being able to prep meals ahead of time & lasagna is one of the perfect make ahead meals. With the loaf pans you get one right away and another within a week. As the guy I am cooking for likes red lasagnas I have always made those. I decided to make a white lasagna this time. It is creamy, savory, & a nice change from a traditional red sauced lasagna. It even has his approval.

White Chicken Lasagna

2 large chicken breasts, cooked and shredded
8 lasagna noodles, cooked
1 1/2 cups cottage cheese
1/2 cup mozzarella cheese
1 egg
1tsp each basil, oregano, pepper
few dashes each onion powder & garlic powder
1 diced onion, red pepper, & yellow pepper
olive oil
1 tbsp. butter
3 tbsp. flour
1 cup chicken stock
3 cups milk
pinch sage, basil, oregano, pepper & salt
1/4 cup mozzarella
1/2-3/4 cup mozzarella cheese
parmesan cheese (optional)

Lightly coat a large skillet with olive oil. Sauté the onion & peppers until almost caramelized. Add one tbsp. butter & stir until melted. Add 3 tbsp. flour & stir until dissolved. Add 1 cup chicken stock, 3 cups milk, & pinch each basil, oregano, pepper & salt. Stir often until thickened & bubbly. Add 1/4 cup mozzarella cheese.
Meanwhile, mix egg, cottage cheese, shredded chicken, tsp each basil, oregano, & pepper, few dashes each onion & garlic powder, & 1/2 cup mozzarella cheese in a medium bowl.
Take two loaf pans & place 1/4 cup sauce on the bottoms of each. Place approx. 1.5 noodles (cutting & overlapping as necessary) on sauce. Top each with 1/4 the chicken mixture. Sprinkle a small amount of mozzarella cheese over the chicken. Top with sauce. Repeat layers once ending with last layer of noodles on top. Finally, over the last set of noodles place some more mozzarella & top with remainder of sauce. If desired, top with parmesan cheese. Cover both with foil. Bake immediately, place in the fridge overnight, or place in the freezer for up to a week (if placing in freezer cover with foil, wrap it completely in plastic wrap, & wrap again completely with foil. Remove outer wrap of foil & plastic before baking).
Bake in a 375F oven for 40-45min covered & 15-20 minutes without foil (if frozen add 10-15 minutes to each portion of baking).

Multiple Meals: Pizza, Lasagna, & Gravy

by almost_rosey // 26Jun2014 // No Comments

There is no story behind this post. I simply had too much food that needed to be eaten so it wouldn’t go to waste. Seeing as how I only like to eat the same thing a handful of times, I decided to split it into 3 meals (this also took care of a lot of meal planning for me for the week). Each can serve 2 & you get spare lasagna as well!

Prep for all 3:

Brown 1lb ground beef & 1lb hot Italian sausage together. Set aside 1 cup browned meat for gravy.
Sauté 2 yellow squash, 2 zucchini & 2 onions together
Prepare pizza sauce (mix all together)
- (1) 6oz can tomato paste
- 1/3-2/3 cup water (depends on consistency you want for pizza sauce)
- ¼ olive oil
- Dash Salt & pepper
- 2tsp each Basil & oregano
Prepare pizza dough (makes 2 – 1 for pizza & 1 for another use within 1 week in the fridge covered loosely):
- Mix in a large bowl: 1.5 cups warm water, 2 ¼ tsp yeast, 1tsp salt, 2 tsp sugar, ¼ cup olive oil
- Add 3 cups bread flour using wet hands if needed to incorporate all the flour
- Cover loosely and let rise for 2-2.5 hrs

Pizza

Browned meat
Sautéed veggies
Pizza sauce
Half the dough
Mozzarella cheese
- Preheat oven with pizza stone lightly coated with cornmeal at 450F for 30minutes. Roll out dough on a lightly floured pizza peel to be 1/8in thick.
- Spoon half the sauce on the dough. Top with light sprinkling of cheese. You should still see the sauce through the cheese
- Top with browned meat & veggies. Again, be light with toppings.
- Slide onto stone & bake for 20-25minutes until crust is cooked through.

Lasagna (Makes 2 lasagnas. Each lasagna serves 2)

Browned meat
Sautéed veggies
Pizza sauce & 15oz can tomato sauce
6-12 cooked lasagna noodles (depending on preference)
1 container part-skim ricotta cheese
1 egg
Mozzarella cheese
Basil & oregano
- Mix pizza sauce & tomato sauce together. Add more basil & oregano to taste.
- Mix egg & ricotta cheese. Add ¼ cup mozzarella cheese to this mixture.
- Put ~1/4 cup sauce on bottoms of two loaf pans.
- Cut noodles as necessary to fit pan (about 1-2 noodles per layer & 3 layers total).
- Add a few tbsp ricotta mixture & spread over noodles. Top with browned meat & veggies. Top with more sauce. Repeat layer again & add some mozzarella cheese over the ricotta blend. For the final layer, use ricotta, mozzarella & sauce only. Cover with foil. Repeat for second lasagna. Bake immediately, after 24hrs in fridge, or within a week in the freezer.
- If baking immediately, bake for 30 minutes with foil & 15-20 without foil. If baking after storing in the fridge for a day, bake for 40minutes with foil & 15-20 without. If baking from the freezer, bake for 60 minutes with the foil, & 15-20 without.

Gravy

1 cup Browned meat
1 cup Milk
1 tbsp Flour
Pepper to taste
- Put browned meat in skillet or pot. Reheat for a few minutes.
- Add 1 tbsp flour to meat & sauté for 1-2minutes.
- Add 1 cup milk & cook over medium heat until thickened & bubbly. Add pepper to taste.
- Serve over biscuits or toasted baguette slices (if all else fails, serve over a slice of toast like I did)

Chicken or Cheese Rellenos

by almost_rosey // 1May2014 // 2 Comments

Do you have a plan for dinner?

A question that I have become quite familiar with. The answer is yes & no. I am normally the one to make dinners. Every week I take some time to vaguely plan out a dinner menu. I write down a few ideas that I might do throughout the week & cross-check it with my fridge, freezer, & pantry.

As we had just run a commuting errand to get some food items, I knew I had poblano peppers to be used. I also knew I had cheese & salsa in the fridge, green bell peppers & jalapenos in the freezer, and rice, canned tomatoes, & taco seasoning in the pantry.

I said that I would make chile rellenos. I said it would be vegetarian. I received a look of disapproval or skepticism. Maybe a combination of the two. As I was pulling my ingredients together, I noticed that there was a leftover chicken thigh in the fridge. I said I could put in the rellenos & received a nonchalant reply but knew that this would be much preferred.

I decided to make half of the rellenos with chicken & half without. While the chicken had more substance, the cheese variation was much creamier & tasted more rich. They were both delicious & depending on your mood or taste preferences, either will satisfy your needs.

While these may not be traditional, they are very good.

Chicken or Cheese Rellenos (serves 2)

4 poblano peppers
1 onion, chopped
1 green pepper, chopped
1 jalapeno, diced
1 can diced, stewed, or peeled tomatoes with sauce (if you use whole or stewed tomatoes, give them a rough chop)
1 cup instant rice
1 cup water
2-3 tsp taco seasoning (use prepared or make your own…see below)
1/2 cup reduced fat cheddar cheese
3-4 oz Neufchatel cream cheese
pulled or shredded cooked chicken (equivalent to 1 thigh or small breast)
salsa
sour cream, optional

If you are making your own taco seasoning mix together the following in a small dish…

1 tbsp. chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper or cayenne
1/4 tsp oregano

Place poblano peppers on a cooking sheet & place under broiler. Broil for 3-5 minutes per side until skins are blistered. Place peppers into a bowl & cover with pastic wrap or place in a gallon sized plastic bag. Let sit for 10 minutes & remove skins. Slice open on one side & remove seeds. Add 2 tbsp. cheddar cheese to each pepper. Add 1-2 tbsp. cream cheese. Add salsa as desired. Add pulled chicken to two of the peppers. Close peppers.
Meanwhile, chop the onion, green pepper, & jalapeno. Sauté in a small amount of olive oil over medium heat until caramelized. Add the tomatoes & the water. Bring this to a boil & stir in the rice & taco seasoning. Cover & remove from heat. Let sit for 5-8 minutes until rice absorbs liquid.
Pour rice into a 9×13 in casserole dish. Top with peppers. Bake in a 400F oven for 20-30 minutes until cheese is melted. Serve with additional salsa & sour cream if desired.

Multiple Meals: Red Chard

by almost_rosey // 29Apr2014 // No Comments

I’ve mentioned numerous times that my grocery store leaves something to be desired. I cannot get most things I want to cook with even if they are seasonal. A few days ago I drove 2hrs to get some supplies for house renovations as well as groceries. This occasional commute has become a norm for me as of late. It doesn’t really bother me, it is just a way of life now. I ended up buying some chard to cook with as I cannot get any fancy greens in my grocery store. I didn’t know what I would use it for at the time, but I knew I needed it.

On Sunday I spent about 4hrs in the kitchen which is a nice way for me to relax. With all of the ice fishing I have been doing I have not been in the kitchen as often as I would like. It’s hard to juggle hobbies. Anyhow, I knew I needed to use the chard, make French Onion soup as I had way too many onions (thus requiring me to make bread), make lunch & dinner, & bake something (I was leaning towards cookies). It sounds more ambitious than it really was. In the morning I prepped bread for baguettes and planned out my day…

Bake bread
Make lunch
Make soup (to be eaten with dinner & give leftovers for the next day’s lunch)
Bake cookies
Make dinner

I decided to divvy up the chard into 2 portions – one to be used with lunch & one to be used with dinner (each can serve 2).

I ended up making Asian Garlic Shrimp & Chard over rice for lunch. Fast, delicious, & healthy.

I then proceeded to make French Onion soup. While that was cooking I made cookies which quickly began to disappear.

After all of this was completed, I started on dinner. I made lemon-parmesan chard & served it with roasted chicken thighs and some French Onion soup.

Asian Garlic Shrimp & Chard (Serves 2)

olive oil or cooking spray
1/2 bunch red chard, roughly chopped & stems removed
1 onion, chopped
1-2 cloves garlic, minced
2-3 tsp reduced sodium soy sauce
2-3 tsp rice vinegar
1 tsp sesame oil
12-14 uncooked shrimp, deveined & peeled
1 1/2 cup cooked white rice

Mix soy sauce, vinegar, & sesame oil together. Set aside.
Coat a non-stick skillet with olive oil or cooking spray & heat over medium heat.
Sauté onion for 5-10minutes until softened.
Add garlic & sauté for 2 minutes.
Add swiss chard & 1/4 cup water. Sauté until chard is wilted & water has evaporated.
Add shrimp & sauce. Cook for 2minutes per side or until shrimp is cooked through. Serve over cooked white rice with additional soy sauce & hot chili sauce if desired.

Lemon-Parmesan Chard

olive oil
1/2 bunch red chard, roughly chopped (chop a few of the stems as well)
1/2 small onion, chopped
2-3 tsp lemon juice, or more to taste
parmesan cheese

Coat a non-stick skillet with olive oil & heat over medium heat.
Sauté onion for 10-20 minutes until softened & caramelized to your liking.
Add the stems of the chard & cook for 3-5minutes until softened.
Add the chard & sauté until wilted. Spritz (or saturate) with lemon juice to your liking.
Top with parmesan cheese & serve with whatever you desire. I served it with roasted chicken.

Bacon & Spaghetti Squash Pasta

by almost_rosey // 8Apr2014 // 1 Comment

I’m not sure when it happened, but I now make dinner regularly without a recipe. To those of you who have done this for awhile or forever – congrats. I, however, have always followed recipes. Sure I might have changed the seasonings here or switched out some of the ingredients for items I had on hand, but in general, I followed the recipe.

I remember when I came up with my very first recipe on my own for baking, Random Cookie Recipe, I was so pleased. Now it happens without me even realizing it. I throw together quick breads like Peach Bread where I only whipped it up to use leftover items from the peach muffins I made. It turned out the bread was a million times better than the muffins anyhow. I now look into my fridge & pantry to see what needs to be eaten & make up dishes without even thinking about it.

Last night I wanted to use the last of my bacon. I had 4 slices & thought I would add it to pasta. I decided I would use the bacon grease to make a sauce so that there would be bacon tidbits & flavor throughout the whole thing. I also had a spaghetti squash that had been sitting in the pantry for a bit as well. This is how Bacon & Spaghetti Squash Pasta was created. So good on so many levels.

Bacon & Spaghetti Squash Pasta

4 slices bacon
1 spaghetti Squash
4oz spaghetti noodles
1 tbsp. butter
2 cloves garlic, minced
1 tbsp. flour
1 cup milk
few dashes nutmeg
few dashes cayenne
2 tsp. brown sugar
oil for coating squash

Preheat the oven to 375F.
Cut the squash in half & coat all sides with olive oil. Bake for 1-1.25hrs cut side down until softened & tender. Shred the spaghetti squash into strands & set aside.
In a large skillet, pan fry bacon over medium to medium-high heat & remove to a paper towel lined plate to drain when crispy. Reserve grease.
Meanwhile, bring a large pot of salted water to a boil. Add pasta & cook according to directions. Drain pasta & return to pot. Reserve some of the cooking water.
To the bacon grease, add the butter & then the garlic cloves. Sauté for 2minutes. Add the flour & stir until combined. Add the milk while whisking. Add the seasonings. Whisk continuously over medium-low to medium heat until thickened & bubbly.
To the pot of drained pasta, add the squash & the sauce. Add the cooking water as needed to adjust the consistency of the sauce.
Serve on two plates. Crumble the bacon & sprinkle on top. Sadly there are no pictures as it was eaten right away.

Breakfast Lasagna

by almost_rosey // 7Apr2014 // No Comments

On the weekends, particularly Sunday, I like to have something different for breakfast if possible. Considering all I had was bacon & eggs, I decided I would just make pancakes to go along with that. Nothing special. As I was gathering all my supplies, I thought…why not make it more fun and turn it into Breakfast Lasagna. The pancakes can be the noodles, the bacon & eggs could be the meat, I have cheese, and couldn’t the syrup become some sort of sauce? Yes. Yes. Yes. Thus, Breakfast Lasagna was made. The best part is that you can use whatever you have on hand & make it your own. Sausage, bacon, ham, none of the above? It doesn’t really matter. It’s whatever you feel like throwing together. Here is what I did…

Bacon

Cook 4 slices bacon in a skillet over medium to medium high heat until crispy or preheat the oven to 400F and bake on a foil lined baking sheet for 15-20minutes until crispy. (I always bake my bacon as it turns out more even & is out of the way while I prep other things).
Set bacon on a paper towel lined plate & pour bacon grease into a small pot (if you baked your bacon) or keep in the skillet for later use.

Pancakes (use your own recipe or follow this one)

1/2 cup all-purpose flour
2 tsp sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
few dashes cinnamon
1 egg white or the whole egg if you desire
1/2 cup buttermilk or sour milk (or 1/2tbsp lemon juice and 1/2 cup milk that stood for 5 minutes)
1/2tsp vanilla extract
butter or cooking oil for cooking the pancakes

Combine all the dry ingredients in a medium bowl.
Combine all the wet ingredients in a small bowl.
Add the wet ingredients to the dry ingredients & stir until just combined.
Preheat a skillet over medium heat. Add a small pat of butter to coat the skillet.
Pour batter* into skillet and cook until pancakes are golden brown, turning to second side when they have turned bubbly & the edges are slightly dry. Cook the second side until pancakes are golden brown. Approx. 2min per side.

* Make whatever size pancakes will fit into a small casserole dish or oven safe container so you don’t have to tare them as much. I made oval pancakes.

Scrambled Eggs

Whisk 4 eggs & a few tbsp milk together until smooth.
Pour into a small greased skillet that has been heating over medium heat.
Let sit until edges start to set – approx 1 minute. Using a wooden spoon or a spatula, scrape the sides of the eggs to create large curds. Continue in this manner until the eggs are cooked through. Set aside.

Maple Bechamel

Place the skillet or small pot with reserved bacon grease over medium-low to medium heat.
Add a small pat of butter & stir until almost melted. Add a tbsp flour and stir into bacon-butter mixture.
Add approx. 1/2 cup maple syrup to this and mix constantly until thickened & bubbly. Set aside.

Assembly

Preheat the oven to 400F if you did not bake your bacon. If you did, keep the oven set at this temperature.
Take a small casserole dish or oven safe container and grease the bottom & sides.
Place a layer of pancakes (approx half the pancakes) on the bottom.
Coat the pancakes with half of the béchamel sauce.
Top with half the eggs.
Crumble the bacon and place half on top.
Add a small amount (a few tbsp) of cheddar cheese over this.
Repeat layers. (I had one pancake leftover so tore it into small pieces & placed it over the top).

9. Cover with foil and bake for 10min. Remove the foil & bake for 5-10min more.

10. Cut into 2 pieces & serve with additional syrup if desired.

Multiple Meals: Walleye

by almost_rosey // 21Mar2014 // No Comments

If you know me at all you know I go ice fishing and have an abundance of Walleye in my freezer. I try to cook it in a different fashion every week. This week I decided I would bread it & bake it. The problem, however, is that I am cooking for 2 and my vacuum sealed walleye is really for 4 people. Obviously, leftover breaded & baked walleye will not re-heat very well. That left me with the question on how to prepare all the walleye in a tasty manner & so that it would not go to waste which leads to the next installment of multiple meals.

Making multiple meals with fish seemed daunting. I didn’t want to cook half the fish & leave the other half in the fridge to dry out or lose oils for the next night’s dinner. My first thought was to prepare a Seafood Chowder that could be eaten for lunch but I didn’t have any clam juice or cream of potato soup which is my preferred way of making it. I then thought of other recipes I had been meaning to try & I hadn’t made walleye cakes yet. I thought I could try and make walleye cakes that could be eaten for breakfast with eggs. I figured I would bake the rest of the fillets with my breaded fillets & then I could put them in the fridge for the next day to flake, mix up with all the other walleye cake ingredients, & finally cook them.

Baked Walleye

½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets). See Walleye Breakfast Cakes below for using the rest of the fillets.
1 egg, beaten
Splash of milk
Breadcrumbs
Mashed potato flakes
Grated parmesan cheese
Seafood seasoning
Seasoned salt
Pepper

Preheat the oven to 400F.

Place the egg in a small to medium bowl with the splash of milk.

Place equal parts breadcrumbs, mashed potato flakes, and grated parmesan cheese on a plate or in a bowl. Mix in seafood seasoning, seasoned salt, & pepper to taste.

Dip the fillets in the egg mixture and allow the excess to drip off.

Place the fillets in the breadcrumb mixture & then place on a lightly greased baking sheet.

Bake for 15-20 minutes until the fish flakes apart easily.

Serve with sides of your choice. I served them with roasted carrots & mashed potatoes & gravy.

Walleye Breakfast Cakes

½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets) previously cooked*
1 egg
2-3tbsp Mayonnaise
1-2tsp Lemon juice
1/4-1/3 cup Breadcrumbs
Seafood seasoning
Seasoned salt
Pepper
Oil
Eggs served to your preference

*To the half of the fillets for the walleye cakes, place them on the baking sheet with the breaded walleye (recipe above). Lightly season with seafood seasoning & drizzle with cooking wine or olive oil. Cook along with the breaded fillets. Once cooked, place these un-breaded fillets in a medium mixing bowl in the fridge covered with plastic wrap.

Shred the fillets cooked previously in the mixing bowl (the advantage of shredding them the next day is that you get nicely sized walleye chunks).

Add all the ingredients except for the oil & the eggs that you will cook to your preference.

Mix the ingredients & form into patties (makes roughly (4) 3in patties – 2 for each person).

Place a small amount of oil in a skillet over medium to medium-high heat & cook the walleye cakes for 2-3 minutes per side until golden brown & heated through. Place on a paper towel to drain off excess oil.

Cook eggs to your preference (over easy, poached, etc) and serve over walleye cakes. Drizzle with sweet chili sauce if desired.

Multiple Meals: Ground Beef & Italian Sausage

by almost_rosey // 10Mar2014 // No Comments

To continue the theme of Meal Planning, I shall share some things I do to make multiple meals. I am usually cooking for 2 while many recipes are for 4 people. I either make the recipe as is and we have leftovers or I decide to make two separate dishes. In this first installment of Multiple Meals, I use a pound of ground beef & a pound of Italian sausage and make 2 different dinners but each can be eaten twice.

The first thing that needs to be done is to combine both meats together & then divide the meat mixture in half (now you have two separate pounds of combined meat). Brown one of the halves of meat with an onion and set aside for prepping two lasagnas. To the other half, we will be making meatballs. One for spaghetti & the other for sandwiches.

Meatballs

Take the half of meat that is for the meatballs (1lb) and add the following:

1 slice milk soaked bread (place a piece of bread on a plate and pour milk over it so that it is saturated all the way through. Squeeze out the excess).
1 clove garlic, minced
¼ tsp each salt & pepper
½ tsp each basil & oregano
1 onion, chopped
1 beaten egg
2-3tbsp parmesan cheese

Take half of this mixture & place in the fridge for the next night’s dinner*

To the other half, form the meatballs by hand (roughly the size of a golf ball) and place on a baking sheet lined with parchment paper. Bake in a 450F oven for 5-8 minutes until browned. Remove from the oven.

Meanwhile, chop an onion & a green pepper and sauté in a large skillet in a small amount of olive oil over medium low heat for about 20-30 minutes until caramelized to your liking. Add a minced clove of garlic and sauté for about 2 minutes. Add 8oz canned tomato sauce, 1/2 tsp. oregano, 1/2 tsp. basil, and salt & pepper to taste. Add the meatballs to the skillet and cook over low heat while covered for 20-30 minutes. Top with parmesan cheese if desired & serve over cooked spaghetti noodles.

The next night you can prepare exactly the same way and serve in a hoagie bun for meatball sandwiches.

* If desired you can prep all the meatballs and sauce at once if you are having the sandwiches for lunch or if you know you are crunched for time the next day. Just reheat when ready to eat.

Loaf Pan Lasagna

For the lasagna, we will be making two lasagnas (in loaf pans) that serve two each.

1lb meat previously browned with an onion
8 cooked lasagna noodles
16oz ricotta cheese (I used part-skim)
1 egg
¼ tsp pepper
½ tsp each oregano & basil
1.5-2 cups mozzarella
1 26oz jar spaghetti sauce or make your own
¼ cup Parmesan cheese (& more for sprinkling if desired)

Either the day you brown the meat with the onion or the next day after it has been browned prep the lasagnas as follows:

Mix ricotta, egg, seasonings, & 1/4 cup parmesan cheese in a bowl for the filling.

Place approximately 1/4 cup spaghetti sauce on the bottom of each loaf pan. Place two noodles on top of the sauce. Cut or overlap as necessary. Place 1/6 of the ricotta filling on the noodles and spread into a thin layer (approximately 1/3 cup). Sprinkle with mozzarella cheese. Place 1/4 of the browned meat on the filling. Top with more spaghetti sauce. Next place one noodle over the sauce cutting as necessary. Repeat filling, cheese, meat, & sauce layers once. Finally, place one noodle over the sauce and top with the rest of the ricotta filling, mozzarella, and sauce. Sprinkle with parmesan cheese if desired.

Put one in the fridge for night 3 (night 1=spaghetti & meatballs, night 2=meatball sandwiches, night 3=lasagna) and one in the freezer. Cover the one in the fridge with aluminum foil. To the one placed in the freezer make sure to cover with aluminum foil, wrap all the way around in plastic wrap, & wrap again all the way around but with foil. Use within 1-2weeks for ideal flavor.

Fridge lasagna: Preheat the oven to 375F. Bake with the foil covering for 40minutes. Remove the cover & continue to bake for 20minutes. Let sit for 5-10 minutes.

Freezer lasagna: Preheat the oven to 375F. Remove extra foil & the plastic. Bake with the foil covering for 1 hour. Remove the cover & continue to bake for 20minutes. Let sit for 5-10 minutes.

Feeling Almost Rosey

Put Those Glasses On

Cooking for 2