February 11-17 2013

From melskitchencafe.com

From melskitchencafe.com

Monday – Sweet and Sour Chicken and Rice

Tuesday – Jerry’s in NY and I’m at PRC

Wednesday – Group Dinner

Photo from bakedbyrachel.com

Photo from bakedbyrachel.com

Thursday – Slow Cooker Chicken Tortilla Soup

Friday – Pizza with turkey pepperoni, peppers and broccoli

Saturday – Date night!!!

Sunday – Lasagna (recipe below)

 

Meat and Veggie Lasagna
Serves 12

Ingredients

  1. 1 jar spaghetti sauce
  2. 1 pound lean ground turkey
  3. 2 carrots, shredded
  4. 2 small zucchini, shredded
  5. 9 lasagna noodles (I use Ronzoni Healthy Harvest
  6. 15 oz. fat free ricotta cheese
  7. 2 cups mozzarella cheese
  8. 1 egg

How to

  • Preheat oven to 350
  • Cook noodles according to package directions
  • Brown meet
  • Add sauce and shredded vegetables
  • Mix egg and ricotta cheese together
  • Spread a thin layer of sauce mixture on the bottom of a 9×13 pan
  • Lay 3 lasagna noodles down
  • Spread half of the cheese mixture on top of noodles
  • Sprinkle 1/3 of cheese
  • Spread a layer of sauce mixture
  • Lay 3 lasagna noodles
  • Spread other half of the cheese mixture
  • Sprinkle 1/3 of cheese
  • Spread a layer of sauce
  • Lay 3 lasagna noodles
  • Spread a layer of sauce
  • Sprinkle last 1/3 of cheese
  • Cover and cook at 350 for 45 minutes. Uncover and cook an additional 10 minutes.
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