More Ramblings & Some Good Food

I feel like I am in a constant state of baby-proofing.  This child loves the dishwasher--if he sees a chance to get in the kitchen he is in the dishwasher, this of course after he has pulled everything he can reach out of the pantry.  He's learned to open the patio door and of course a couple of weeks ago he learned how to open the gates in the backyard.  I need to start budgeting in a monthly expense for baby-proofing materials...

Instead of whining and complaining about the $77 I spent at the grocery store today I'll tell you what I have planned for dinner this week.  It's a plan.  It doesn't necessarily mean that it will happen...

Tonight I am going out with a friend for dinner.  We have been trying to get together since September...so I tried to make it an easy dinner tonight and picked up some already made chicken fried steak.  No, it's not healthy but it is quick and easy and they will all eat it.

Tuesday--another crazy evening.  This time I am making it easy on myself.  We will have chili-cheese dogs.

Wednesday--Lasagna.  Love, love, love lasagna.

Thursday--Chicken and Dumplings

Friday--Leftovers

Here's my lasagna recipe:

Lasagna

1 lb ground beef

oven-ready lasagna noodles

1 can tomato sauce

2T butter

sliced mushrooms

chopped green bell pepper

salt

pepper

garlic—2-3 cloves or garlic powder

shredded cheese 2-3 cups reserve enough to cover last layer

lg container of cottage cheese

¼ c. parmesan cheese-fresh or the green can I prefer fresh

1 egg

Preheat oven to 425

Saute mushrooms, bell pepper and chopped garlic cloves in butter.  Set aside.  Cook meat and season w/salt and pepper, garlic powder.  After the meat is cooked, add tomato sauce and sautéed mushrooms and bell pepper and let simmer for a few minutes.  In a large bowl mix cottage cheese, shredded cheese, parmesan cheese and one egg.  I usually add a little more pepper, too.  Spoon a little sauce in the bottom of the pan(9x9 or 9x13).  Place lasagna noodles down in the pan and then layer the cheese mixture and then the meat sauce.  Layer until you are almost to the top of the pan.  Cover last layer generously w/reserved shredded cheese.  Cover with aluminum foil and bake for 30 mins.  Remove aluminum foil and bake an  additional 20-30 minutes.  Let cool then slice and serve!

And even though my poor family will be eating already made chicken fried steak.  Here is a picture of my chicken fried steak...which will probably be making an appearance around Father's Day, if not before!