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Coconut Oil- Honey Mustard Salad Dressing

March 9, 2012 By 1 Comment
coconut oil honey mustard salad dressing

I’ve heard so much lately about the benefits of coconut oil, and I really enjoy the flavor of coconut, so I’ve been trying to add more of it to my diet. I usually make my own salad dressings, because it only takes a couple minutes, and I really don’t like all the additives and preservatives in the bottles of salad dressing available at the store. One of my favorite salad dressings to make is honey mustard. I usually use olive oil, but sometimes the flavor just seems to overtake the dressing, so I thought I’d try something different the last couple days. I’ve been just melting a little coconut oil and adding it to the dressing, along with a little olive oil. I really like the flavor it gives. Here it is over chicken and greens.

Coconut Oil Honey Mustard Salad Dressing

Ingredients:

1 tablespoon coconut oil heated enough to be liquid

1/2 tablespoon raw honey

1 tablespoon olive oil

1-2 tablespoons of mustard (to taste)

Heat the coconut oil just enough to melt it, then remove it from the heat. Whisk in the honey, olive oil, and mustard to taste, until all the dressing is smooth and all the oil is incorporated. I like to use this dressing right away, but it will keep for several days. You may need to reheat it slightly to remelt the coconut oil. It makes a great salad dressing or dip. Makes 2 servings.

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Simple Nutrient Loaded Apple Beet Salad Recipe

March 8, 2012 By 1 Comment
apple beet salad 2

I made an apple beet salad for my breakfast this morning. I know it’s not typical breakfast food, but it definitely hit the spot! I normally eat an apple or banana with almond butter for breakfast, but I was out of almond butter this morning. A couple weeks ago a friend shared an apple beet salad recipe with me. I couldn’t remember all the measurements, so I just started throwing things in the food processor. Of course if you know me, you know that’s my typical style, even if I have the recipe! The salad turned out really delicious, so I thought I’d share the ingredients and details here.

Apple Beet Salad Recipe

Ingredients:
2 Granny Smith apples peeled, seeded and diced(other varieties will work, but are not as tart)
1 Medium red beet peeled and diced
1 small piece of fresh ginger, 1/4-1/2 inch piece (optional)
Sprinkle of sea salt
Splash (about 1 T) raw vinegar, or apple cider vinegar

Directions:
Put everything in the food processor, and pulse until shredded. If you don’t have a food processor, you can also use a food grater to make your salad.

It’s that easy! You can chill this in the refrigerator until your ready to serve, and let the flavors melt together. Or if you’re like me you can eat it right away!

I use Granny Smith apples, because they’re more tart, but you can use a sweeter apple if that’s what you want. I’m also a fresh ginger fan, but if you’re not you can leave it out. This would also be delicious with some walnuts sprinkled on top. Yum!

It will keep in the refrigerator for a day or two. I ate all of the salad as a meal this morning, but it would make a great side dish, and would probably serve at least 4. It’s a recipe I’m definitely planning to make again!

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Red Pomegranate~ Color, Click, Capture Photography Challenge Week 1

February 3, 2012 By 3 Comments
pomegranite 2

One of my goals for 2012 is to get better with my photography, and to take it to the next level. I’ve been studying everything I can the last few weeks. Right before Christmas I bought myself a gift, a Nikon D5100 DSLR camera, and I love it! Now I just have to figure out how to use it, hah!

I decided to participate in the Color, Click, Capture photography challenge hosted by East9thStreet, A Helicopter Mom, Nap Time Is My Time and Sunshine and Sippy Cups!  Each week the challenge is to find something to photograph in the selected color. The color this week is RED.

Since my food photography is what I want to improve, this week I decided to get up close and personal with a pomegranate. I took a gazzillion shots, but here are some of my favorites.

Most of the shots I’m sharing are up close. I took some from further away, but didn’t like any of them.

 

Now if I could just remember what settings I used to get some of these shots!

I did play around with the settings quite a bit.

I would love to hear critiques and pointers if anyone has any! Next weeks color is orange if you want to join in the fun!

Check out the others below and add your own!

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Southwestern Black Eyed Pea Soup With Chicken

January 8, 2012 By 1 Comment
southwest black eyed peas soup 2

I actually made this soup on New Year’s Day, but I’m a little slow to get it posted here! I’ve had the photos ready to edit for several days, and finally got that done late last night. I’ve been doing quite a bit of healthy cooking for the new year, so I’ll have more recipes to share over the next couple weeks.

According to southern tradition black eyed peas should be eaten on New Year’s Day for luck and prosperity throughout the year ahead. I’m not from the south, but I’ll give it a try. I could always use a little luck and prosperity in my life.

We also had some sauerkraut, and my husband and son had pork chops. I can’t eat pork, it makes my heart race for days after I eat it (scary). I did have some raw kraut though, and it was delicious!

The soup turned out pretty great too, I just adapted my white chili recipe a little, and tweaked the ingredients here and there. I would normally use shredded chicken breast for this recipe, but I had some ground chicken and I didn’t want to fight the New Year’s Eve crowd at the grocery.

Southwestern Black Eyed Pea Soup With Chicken

Ingredients:

  • 1 cup Black Eyed Peas (soak over night or use the quick soak method)
  • 2-3 medium chicken breasts, or 1 lb ground chicken
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup chopped carrots
  • 1 can of chopped tomatoes
  • 1 can green chilis
  • 3 cloves of garlic minced
  • 1/2 medium onion chopped
  • 1 teaspoon chili powder (or to taste)
  • 1 teaspoon cumin (or to taste)
  • sea salt and pepper to taste

Directions:

  1. Cook the black eyed peas according to the package directions (you can also use canned black eyed peas if you’re in a hurry.
  2. In a large stock pot add the chicken broth, water, chicken, cooked black eyed peas, onion, tomatoes and garlic. If you’re using chicken breast you can cut it up before you add it to the broth, or let it cook then shred it. If you’re using ground turkey add it by pinches until it’s all in the broth.
  3. Bring to a simmer for about 20-30 minutes, then add the chili powder, cumin, salt, and pepper.
  4. Let the soup cook for another hour or so to cook the carrots through, then add the green chilis in the last 10 to 20 minute of cooking.
  5. You can serve this topped with tortilla strips, shredded cheese or sour cream if you’d like.

Here it is topped with a little shredded cheese.

It’s a great healthy recipe to start the new year with! Until you add the cheese…. I also made some homemade oatmeal crackers to top my soup with. I’ll share that recipe in the next couple days!

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Yummy Christmas Cocktail Recipes

December 23, 2011 By Leave a Comment
spiced silver bell

The holiday season is in full swing! With plenty of parties, dinners and holiday gatherings coming and going! If you have some home entertaining yet to do, check out these festive cocktail recipes from Camarena and Blue Ice. I have recipes for cocktail hour, and some sweet cocktail treats for after your Christmas dinner.

Holiday Cocktail Hour Sippers

Spiced Silver Bell

Ingredients:

  • 1 1/2 oz Camarena Silver Tequila
  • 1/2 oz Lime Juice
  • 1/2 oz Cranberry Spice Syrup*
  • 2 oz Ginger Beer
  • Lime Wheel Garnish

Directions:

Combine liquids in large rocks glass. Add ice and stir. Garnish with lime wheel.

* Cranberry Spice Syrup

  • 1 1/2 cup Brown Sugar
  • 3/4 cup Water
  • 4 Cinnamon Sticks
  • 1 teaspoon Whole Allspice
  • 1 teaspoon Whole Clove
  • 1 tablespoon Orange Zest
  • 1 cup Fresh Cranberries

Place all ingredients in saucepan over medium low heat. Stir continually until skins of cranberries begin to pop and they easily mash with back of spoon. Lightly mash cranberries, but not so much to create “sauce.” Remove from heat. Strain into heat proof container. Allow to cool. Refrigerate.

Mistletoe Margarita

Ingredients:

  • 1 1/2 oz Camarena Silver Tequila
  • 1/4 oz New Amsterdam Gin
  • 1 oz Lime Juice
  • 1/2 oz Agave Nectar
  • 8 Cranberries

Directions:

Muddle cranberries in a mixing glass. Add tequila, lime juice, agave nectar, gin and ice. Shake and strain into a bucket glass with ice. Garnish with a skewer of cranberries.

Holiday Rouge

Ingredients:

  • 1 1/2 oz Blue Ice Vodka
  • 1/2 oz Orange Liqueur
  • 1 oz Pomegranate Juice
  • 1/2 oz Grapefruit Juice
  • 1/4 oz Fresh Lime Juice

Directions:

Add ingredients to a cocktail mixer, shake well and strain. Garnish with a lime wheel and red cherry.

After Christmas Dinner Sweet Treat Cocktail Recipes

Camarena Frost

Ingredients:

  • 1 oz Camarena Reposado Tequila
  • 1/2 oz White Crème de Cacao
  • 1/2 oz Hazelnut Liqueur
  • 1 oz Heavy Whipping Cream
  • Sprinkled Cinnamon Garnish

Directions:

Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled martini glass. Garnish with sprinkle of cinnamon.

La Posada

Ingredients:

  • 1 oz Camarena Reposado Tequila
  • 1/2 oz Dark Crème de Cacao
  • 1/2 oz Coffee Liqueur
  • 1/2 oz Hazelnut Liqueur
  • 1 1/2 oz Heavy Cream
  • Cinnamon Dust Garnish

Directions:

Combine liquids in a cocktail shaker with ice. Shake until frothy. Strain into a chilled martini glass. Garnish with dusting of cinnamon powder.

Blue Ice Raspberry Truffle

Ingredients:

  • 1 oz Blue Ice Vodka
  • 3/4 oz Coffee Liqueur
  • 3/4 oz Raspberry Liqueur
  • Fresh Whipped Cream
  • Semi-Sweet Chocolate Shavings for Garnish

Directions:

Shake with cubed ice and strain into champagne flute glass. Float lightly whipped fresh whipped cream on top. Top with Semi-sweet chocolate shavings.

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Yummy Recipes For a Tuscan Holiday Feast

December 8, 2011 By Leave a Comment
carapelli Tuscan turkey

I have some wonderful holiday feast recipes to share with you today, courtesy of Carapelli Olive Oil. They’ve added some extra flavor to a holiday favorite with their Olive Oil and Herb Mashed Potatoes, you may never want to go back to plain mashed potatoes again! The sweet and salty Brussels Sprouts with Caramelized Onions and Prosciutto sound like a delicious side dish. The centerpiece for this feast is a Tucsan Roast Turkey that sounds fabulous with the Tucsan Herb Paste!

Tuscan Roast Turkey

Serving Size: 16

  • 1 16-pound young turkey
  • Kosher salt, to taste
  • 1 cup Tuscan Herb Paste
  • 1 teaspoon fennel seeds, crushed
  • 2 teaspoons celery salt
  • 3 fennel stalks with fronds, rough chopped
  • 3 onions, large dice
  • 1 stalk celery, small dice
  • 2 1/4 quarts chicken stock
  • 3 ounces all-purpose flour
  1. Remove giblets from turkey’s cavity, rinse cavity and pat dry, set aside. Season turkey inside and out with Kosher salt.
  2. Mix Tuscan Herb Paste with crushed fennel seeds and celery salt. Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.
  3. Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey.
  4. Season all over with kosher salt.
  5. Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird.
  6. Place turkey in a roasting pan. Roast at 400°F for 30 minutes.
  7. Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours. Baste turkey often during cooking with juices from pan. If turkey begins to overbrown, cover it loosely with aluminum foil.
  8. As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours.
  9. When turkey is done, remove from roasting pan and set aside to rest. Degrease roasting pan, reserving 3 ounces of fat to make a roux.
  10. Deglaze pan with a small amount of chicken stock. Transfer stock to a saucepot, and add remaining stock and broth from giblets. Bring to a simmer and degrease.
  11. Make a blond roux with reserved fat and flour. Add roux to the liquid, whisking well to prevent lumps. Simmer 15 minutes. Strain gravy through a fine-meshed strainer. Adjust seasoning.

Tuscan Herb Paste

Yield: 2 1/4 cups

  • 3/4 cup Carapelli Extra Light in Taste Olive Oil
  • 1 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
  • 1 tablespoon fresh basil
  • 2 tablespoons fresh rosemary
  • 1/2 packed cup fresh Italian parsley
  • 1 tablespoon fresh thyme
  • 2 tablespoons fresh sage
  • 1/2 teaspoon crushed red pepper
  1. Blend herbs and crushed red pepper with light olive oil using a blender or food processor, then stir in extra virgin olive oil.
  2. Serving Ideas: Rub under the skin of turkey for Tuscan Roast Turkey. Use to flavor vegetables for grilling and mushrooms for roasting.

Olive Oil and Herb Mashed Potatoes

Serving Size: 12

  • 10 8-ounce potatoes, (about 5 pounds) peeled and cut in half
  • 3/8 teaspoon white pepper
  • 1 1/2 tablespoons kosher salt
  • 1/2 cup Tuscan Herb paste
  • 1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
  • 1 cup heavy cream, warmed

Boil potatoes in salted water. When cooked tender, mash potatoes. Mix salt and pepper with Tuscan Herb Paste, olive oil and warm heavy cream. Fold into potatoes.

Brussels Sprouts with Caramelized Onions and Prosciutto

Serving Size: 12

  • 2 pounds fresh Brussels sprouts, blanched, quartered
  • 4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil
  • 1 onion, julienned
  • 1 1/2 ounces prosciutto, sliced into 1/2-inch strips
  • 4 tablespoons white balsamic vinegar
  • Sea salt
  • Fresh cracked black pepper
  1. Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked through (about 7 minutes) until just tender. Shock in ice water. Quarter the cooled sprouts.
  2. In large skillet over medium high heat, caramelize onions in olive oil for 15 to 20 minutes, stirring frequently. Remove from pan. Place in bowl, mix with prosciutto.
  3. In the same skillet, over high heat, lightly brown Brussels sprouts. Add onion-prosciutto mix, toss.
  4. Deglaze by adding white balsamic vinegar and scraping bottom of pan. Season with salt and pepper.

Enjoy and have a happy holiday! For more recipes that will turn any meal into an unforgettable feast visit the Carapelli website.

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Sunkist Offers an Alternative To Salt For Healthy Lifestyles

October 29, 2011 By Leave a Comment

This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.

A couple years ago I landed in the emergency room with high blood pressure. I didn't want to be on medication for the rest of my life, or be at a higher risk for heart problems. I decided that day to make some serious changes to my diet and lifestyle. One of those changes was to watch the amount of salt and processed foods I ate.

These days I pay way more attention to the foods I eat, and the sodium they may contain these days. I wanted to test my knowledge so I took the Sunkist Sodium Quiz and it told me I was a Mover, Not a Salt Shaker, so all that reading and learning has paid off.

It's paid off in other ways too. I'm now completely off of blood pressure medication and I have been for about 6 months now. One of the biggest things I did for myself was to limit processed foods, and to start checking labels to make sure I wasn't over doing it on the salt.

It took a little while for my taste buds to adjust, but now I don't miss the added salt at all. I use plenty of other spices to give my food flavor. Another way to add flavor to your dishes is to add citrus. Sunkist wants to let you know lemons and other citrus foods are a wonderful, and healthy alternative to salt. Check out this yummy recipe for lemon seafood paella.

sunkist

Sunkist® Lemon Seafood Paella -

Ingredients: (Makes 8 servings)

  • 1- 32 oz can low sodium vegetable broth
  • 1 cup dry white wine
  • 1 teaspoon saffron threads
  • 1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
  • 1lb. or 16-21 mussels, cleaned and de-bearded 1lb. or 16-21 medium sized clams, rinsed
  • cup chopped fresh parsley
  • 3 Sunkist® lemons, zest and juice
  • 3 Tbsp. olive oil
  • 1 _ cups minced onion
  • 3 cloves garlic, minced
  • teaspoon crushed red pepper
  • 3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
  • 1 cup frozen green peas
  • 1- 8oz jar of sliced, roasted red peppers

Instructions:

• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.

• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring.

If you're interested in learning more Sunkist S’alternative has a few tips you can use to keep your salt intake in check:

  • Plan meals carefully. If a high sodium food is selected, choose your other menu items from lower sodium groups.
  • Read labels of packaged or prepared food products for the sodium content. Look for items “without added salt.”
  • Skip the salt in all cooking and food preparation and instead serve extra Sunkist lemon wedges and herb mixtures for individual seasoning.
  • Check the sodium content of the drinking water in your area with your local Health Department. If you are on a lower sodium restricted diet, do not drink the water if it has been treated with a water-softening agent.
  • When eating away from home, order fresh turkey or chicken versus processed meats.
  • Avoid turkey rolls and other pre-cooked poultry and deli meats which contain a much higher sodium content than freshly cooked poultry.
  • As you reduce your sodium intake, your taste buds will adjust, allowing you to enjoy the true flavors of food that salt often masks.

What do you do to help control your sodium intake? I'd love to hear your tips.


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4 Fun Sweet Candy Inspired Halloween Cocktail Recipes

October 19, 2011 By 1 Comment
Candy Apple Sparkling Tequini

Who says the kids should get all the sweets and have all the fun on Halloween? Today I have some fun Halloween candy-inspired cocktails from Familia Camarena Tequila and Blue Ice Vodka. These sweet “treats” will have you playing kitchen wizard for your party or just because this Halloween.

Think back to when you were a child, and what your favorite candies were, then check out the recipes below and see if any of them are included.

Candy Apple Sparkling Tequini

Ingredients:

  • 2 oz Familia Camarena Silver Tequila
  • 1 oz sparkling apple juice
  • 1 teaspoon agave nectar
  • ½ green apple, cored and chopped

Directions:

  1. Muddle apple in cocktail shaker with agave nectar
  2. Add sparkling apple juice and Camarena Tequila
  3. Shake and strain into a chilled martini glass
  4. Garnish with a thin slice of green apple

Camarena Candy Corn Cordial

Ingredients:

  • 1 oz Familia Camarena Reposado Tequila
  • ½ oz butterscotch schnapps
  • ½ oz Crème de Cacao
  •  2 oz fresh orange juice
  • 1 tsp dark cocoa
  • 4 pieces candy corn

Directions:

  1. Rim a martini glass with orange juice then cocoa powder
  2. In a shaker, add tequila, butterscotch schnapps, crème de cocoa and orange juice
  3. Add ice and shake well
  4. Strain into prepared martini glass
  5. Garnish with an orange wheel and toothpick of candy corn

Liquid Jolly Rancher

Ingredients:

  • 1 oz Watermelon Jolly Rancher Infused Vodka (recommend Blue Ice Vodka)
  • 1 oz lemon lime soda
  • 3 oz cranberry Juice

Watermelon Jolly Rancher Vodka-Infusion Directions:

  1. Add 12 Watermelon Jolly Ranchers into an 8 oz sealable glass container
  2. Pour in Blue Ice Vodka to top of container and seal
  3. Allow to infuse for 8-12 hours

Liquid Jolly Rancher Directions:

  1. In a highball glass with ice, add Watermelon Jolly Rancher Infused Vodka, lemon lime soda and cranberry juice
  2. Stir drink with a swivel spoon and enjoy

Milk Chocolatini

Ingredients:

  • 3 oz Blue Ice Vodka
  • 1 ½ oz Godiva Chocolate Liqueur
  • ½ oz White Cream de Cacao
  • Several chunks of milk chocolate

Directions:

  1. Add vodka, Godiva Chocolate Liqueur and White Cream De Cacao into a cocktail shaker and fill with ice
  2. Shake vigorously and strain into a martini glass
  3. Garnish with a toothpick of milk chocolate chunks

The Milk Chocolatini sounds really yummy, but the Liquid Jolly Rancher sounds interesting! If you decide to give any of them a try, don’t forget to drink responsibly, and never drink and drive!

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Original Chicken Recipe Contest

October 4, 2011 By Leave a Comment
WTRC_logo

A friend asked me to share this new chicken recipe contest with you. Pilgrim’s, one of the largest chicken producers in the country, would like to invite you to submit an original chicken recipe to their 22nd annual Winning Taste Recipe Contest.

I think I might have to put together a recipe and enter myself! It sounds like they have some fantastic prizes, check them out:

  • an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience”
  • a KitchenAid Mixer
  • a Wusthof Knife Set
  • a KitchenAid Blender

I would be OK with winning any of those prizes! You have until November 15th to submit your favorite original chicken recipe. You can find more information about the chicken recipe contest here: Pilgrim’s Winning Taste

Stop back and let us know if you decide to enter. My mind is already working on a recipe, so we’ll see how it works out! Good luck!

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Once a Month Cooking Lasagna Recipe

September 26, 2011 By Leave a Comment
once a month cooking lasagna recipe

My son is in football right now, and he plays the drum in band. When he’s not playing football, it’s basketball or baseball. It seems like our family is always on the go (just like every other family out there). That’s why I like to have some easy suppers ready to go, especially for game nights when we get home late and my son still has homework to finish.

I hate eating fast food, but if there’s nothing at home ready to go it’s really tempting. That’s why I try to have some ingredients for quick and easy suppers on hand, but I also try to have some meals prepared ahead of time so I can just pull them out, and heat them up for supper. I don’t do a whole ton of once a month cooking, but I do a few dishes. One of my favorites is lasagna. When I make lasagna… I make lasagna. It is just as easy to make three or four lasagnas as it is to make one (if you have the baking dishes available). When I buy lasagna ingredients I buy enough for several lasagnas and make extra to put in the freezer.

Here’s my lasagna recipe, this recipe makes one lasagna, but it’s a great once a month cooking (OAMC) recipe to make in bulk, just triple or quadruple the recipe and you’re set.

I get out a large skillet to brown the ground beef, and a large pot to heat the sauce.

Once a Month Cooking Lasagna Recipe

One box lasagna noodles

1 lb lean ground beef

2 cups mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup chopped onion

16 oz ricotta cheese

The Sauce:

1 -30 oz can tomato sauce

1 1/2 tsp basil

1 tsp oregano

1 bay leaf

salt and pepper to taste

For the lasagnas I plan on freezing I line the pans with wax or parchment paper so I can take the lasagnas out of the pans once they’re partially frozen, until I’m ready to cook them. Then I wrap the partially frozen lasagnas in freezer paper until they’re needed.

Combine all the sauce ingredients in a large pot, and heat to a low simmer. Brown the hamburger and add the chopped onion. When the hamburger and onions are thoroughly cooked, drain and add to the sauce.

I never soak or cook my lasagna noodles before I put them in the lasagna. Layer a layer of lasagna in the pan, then pour about 2 cups of the sauce mixture over the noodles. Add a layer with about 1/3 of the container of ricotta cheese, sprinkle on 1/3 of the mozzarella and Parmesan. Repeat the layers two more times.

Of course I usually bake one for supper that night, we can’t save them all for later, right?

When you’re ready to bake your frozen lasagna, thaw it over night in the refrigerator, trim back the parchment paper then bake at 325` for about 40 minutes, or until the cheese is bubbling and the lasagna is heated through.

In addition to being a great once a month cooking recipe, it also makes a wonderful one dish supper, just pair it with a salad and some garlic bread or breadsticks and you have supper!

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