Today's meal plan got changed a number of times as I tried to plan around the Hurricane Sandy possibilities.
Plan A was to make soup, but as I prepped lasagna for later in the week, I realized that if we lose power, my slow cooker wasn't going to be a lot of use. Soup can be made out on the grill. So, Plan B, we would have the lasagna tonight. Except I couldn't find the lasagna noodles! My daughter tore the pantry apart, but they were no where to be found. Plan C involved some whole wheat elbow macaroni. It all worked out.
My apologies for the dark picture. I usually take my food outside to be photographed in natural light, but Hurricane Sandy decided that we would have nothing but dark skies today. So all you get is this pitiful picture from my kitchen of what was left over after everyone dug in. It turned out pretty well, so who needs lasagna noodles?!
~Change up the seasonings and ingredients to fit your tastes. I don't think I have ever made it exactly the same way twice.
~This recipe fed 4 adults for dinner, with enough for a couple lunch servings left over. If the whole family was home, I'd double it.
1/2 lb. ground beef, browned
2 links Italian sausage, grilled and sliced into thin chunks
1 jar of your favorite spaghetti sauce
1 1/2 C water
1/2 lb. mozzerella cheese, shredded
2 C cottage cheese or ricotta
1/4 C parmesan cheese, grated
1 beaten egg
1/2 T dry parsley
1/2 T dry oregano
1 box whole wheat elbow noodles
~Mix the meat, sauce and water together.
~In another bowl, mix the cheeses, egg and dry herbs
~ In a greased crock, place the following layers:
~Cover and cook on low 4-5 hours.
Blessings from my kitchen to yours,