Showing posts from September, 2012

Back Porch Retreat

So excited to say that we are finally taking our porch back from the cats! We had it screened in, but we are still waiting on back ordered doors . . . . .

{1} We already had a four piece furniture set in this collection, unfortunately the cats have claimed the cushions.  I have plans to re-cover them with  this fabric {2} which was approved by my sister and friend. {3} Doug has been wanting a swing on the porch and I hope to find or make something similar to this for him. {4} I love this cute bolster pillow in a fun color to go with the patterned cushions. {5} Thought this garden stool would be cute with a potted plant or all of Doug's magazines. {6} My handsome guy bought me a grill  similar to this a couple years ago for my Birthday.  I know, I know, grills are suppose to be a guy thing but I am the cook in the family! {7} Since we are outdoors this wooden pedestal should be our table centerpiece. {8} I have put in a request with my father-in-law to build us this Ana White Providence …

Lasagna with Veggies!

Here's a way to put more vegetables in your diet without going without your favorite meals - like lasagna!

3-4 Medium Squash
3-4 Medium Zucchini
Kosher Salt
1/2 Box Lasagna Noodles
1 pound Hamburger
Your favorite marinara sauce
1 pound whole-milk ricotta cheese
1 large egg
2 pounds shredded mozzarella 

Brown meat, season with salt/pepper or any other desired seasoning, drain, and add your sauce. Let simmer while you start on the veggies and noddles.

Bring a large pot of water to boil for noodles.

Slice squash and zucchini length wise into thin strips. Spray a baking sheet with cooking spray and line pans with sliced vegetables (I use a pan for each vegetable). Sprinkle kosher salt over veggies - this helps absorb water from them so your lasagna will not be watery or rubbery.  Bake at 350 degrees for 8-10 minutes then flip over and bake an additional 5 minutes.

Mix ricotta, mozzarella ( I reserve a couple handfuls for the topping), and …