Lasagna for dinner tonight!

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Or maybe it is!

Does anybody out there make lasagna?

Stop buying the Stouffer's frozen junk and make your own!

First, you have to get the Ronzoni Oven Ready Lasagna noodles. (There are other brands, but not as good.) Second, just use the recipe on the box. Next, rather than try to read the box as you go, write down all the layers you will need like this:

1- meat sauce

2-pasta

3-ricotta

4-sauce

etc, etc.....

For this recipe, you will end up with 5 layers of meat sauce, 4 layers of mozzarella and 3 layers of ricotta. This is good to know so that you can divide the larger amounts evenly into the smaller portions and you won't run out of something by the time you get to the last few layers.

Normally, I divide the usual recipe in 3 large aluminum loaf pans. I freeze them, and then when I want lasagna, I thaw one overnight in the fridge. This way you will have smaller lasagnas that will serve 2 or 3 people.

By the way, the silly recipe says it makes 10 to 12 servings. Very funny! I don't know anyone that would want such a small portion. I say it makes 6 or 8 servings.

Summer Side Dish

Here's a great summer side dish to take along or serve at an outdoor gathering. Sorry I don't have a picture with this, it turns out really pretty with the green, yellow and red of the peppers and tomatoes.

TORTELLINI SALAD

1 (16 ounce) package frozen cheese tortellini
1/4 cup red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons prepared pesto
1 green pepper, cut into thin strips
1 yellow pepper, cut into thin strips
3 Roma tomatoes, seeded and diced
2 (6 ounce) jars marinated artichoke hearts, drained and cut in half


Cook tortellini as label directs. Drain and cool by running cold water over it. In a small bowl, mix vinegar, olive oil, sugar, salt, pepper and pesto. Combine green and yellow peppers, tomato, artichokes and tortellini in a large bowl. Pour dressing in; toss to coat. Cover and refrigerate if not serving right away.

Creamy Cajun Shrimp Linguine

Just sharing one of my favorites. I found this recipe on myrecipes.com.

I like to buy bags of frozen raw shrimp to have on hand. Shrimp can be thawed quickly at the last minute, so not too much planning ahead is required.

Feel free to leave out the fresh parsley, I do. Fresh herbs are great, but I hate to buy them only to use such a small amount and waste the rest.

CREAMY CAJUN SHRIMP LINGUINE

6 ounces linguine
1/2 pound raw shrimp, peeled and deveined
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
1 large red bell pepper, cut into thin slices
2 teaspoons all-purpose flour
1/2 teaspoon Cajun seasoning
1/4 teaspoon cayenne pepper
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Cook pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and bell pepper to pan; sauté until tender. Add flour, Cajun seasoning and cayenne to pan; sauté 30 seconds. Stir in half-and-half; cook for one minute, stirring constantly. Add shrimp and cook until shrimp are done. Remove from heat and mix in pasta and parsley.

Yield: 2 servings

Pork Cubed Steaks

For dinner tonight, we will be having Pork Cubed Steaks. The original recipe was from Publix Apron's Simple meals, they called it Pork Schnitzel. Publix is also the only place I can find the pork cubed steaks.

PORK CUBED STEAKS

1/4 cup flour
1 cup plain bread crumbs
2 eggs (or 1/2 cup egg substitute)
4 pork cubed steaks (1 1/2 lb)
2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons canola oil, divided

Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.
Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs (wash hands).
Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan (wash hands); cook 4–5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.

Summer 2009

Again, it's been a long time since posting here. A quick rundown:

I have been unemployed for six months.

Eddie and I got married in Jamaica in April 2009.

Christopher is living in San Francisco and getting his master's degree in fine arts.

Nick is on the road working with a band.

Pad Thai

I made the best dinner last night! I made Pad Thai with chicken from a recipe that I found on myrecipes.com. It was just like you get in a restaurant. Really, really, just like in a restaurant. I couldn't believe it. And it has ketchup in it, that seemed like a weird ingredient, but must be necessary. Also, has fish sauce, which is an odd ingredient. Maybe you could leave that out, but I think it added to the authentic flavor and it's cheap, so get it. It's in the Asian section of the grocery store.

PAD THAI (pictured with shrimp)

8 ounces linguine or fettuccine pasta
1/4 cup ketchup
2 tablespoons sugar
2 tablespoons fish sauce
1/4 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
OR
1 pound boneless, skinless chicken breasts, sliced thinly
2 large eggs, beaten
1 cup fresh bean sprouts
3/4 cup sliced green onions
1/2 teaspoon minced garlic
1/4 cup chopped peanuts

Cook pasta according to package directions. Meanwhile, combine ketchup, sugar, fish sauce and red pepper in a small bowl. Heat 2 teaspoons of oil in a large non-stick pan over medium-high heat. Add shrimp or chicken; sauté until done. Remove from pan; keep warm.

Heat 4 teaspoons of oil in same pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions and garlic; cook 1 minute. Add noodles, ketchup mixture, peanuts and meat; cook for about 3 minutes or until heated through.

Yield: 6 servings

Skinny Girl

Well, not really skinny, but I weigh a lot less than I did in April when I began Weight Watchers. I have lost about 26 pounds in four and a half months. I'm still trying to lose a little more, but it's coming off much slower now. This has been so much easier than any other eating plan I've been on. The only problem is that you have to continue to eat this way for life (if you want to stay skinny, that is!) And I do.

It's been so great mostly because I have never been hungry, I don't eat anything unusual and Eddie has been extremely supportive. It helps that I enjoy planning and cooking meals and that I don't mind taking my lunch to work everyday. You definitely need a commitment to planning and cooking for yourself.

Maybe I'll show you some before and after pictures one day soon.