haha let's recreate all the comments in my journal and in FB here! *squee*
Oh--one recipe I made a couple weeks ago that was fantastic (and again--make it once, eat off it for a few days. Freeze pieces too!)... breakfast casserole.. naturally you can tweak it to what you like. I tweaked it so it was lower in fat. lol but it was deeeelish!
p.s. this woman cooks how I want to eat so therefore I don't use her recipes much (haha) but I've made a few and they are oh so good... and full of fat. haha
Plus she's really COOL and funny and I love how she shows step by step pictures. When I die I want to be reincarnated as a permanent houseguest at her place. lol
I love how the recipe for the breakfast casserole that you sent me has step by step pictures. Seriously, I wasn't even sure how to cube the bread til I saw the pic. *pathetic*
-"oven ready" no boil noodles -Jar of your favourite sauce (add in some alfredo if you really want the extra calories) -Bagged grated cheese (lots of it!) -Any easy veggies you like (jar/can of mushrooms, bag of frozen bell peppers, shredded carrots, etc.) -Ground beef (browned)
Layer as follows: 1) Sauce (yes, down first) 2) Noodles 3) Cheese 4) Veggies or Beef or both. 5) Sauce
Repeat ending with noodles, then sauce and top with cheese. Cover tightly with foil and bake at 350 for an hour. Take the foil off to brown the cheese at the end if you like.
I also like to thinly slice up a block of cream cheese and add it in to the layers. Very yum!
How about sausages and pierogies? Cook sausages any way you like (my preference is to get Dan to BBQ them). Boil frozen cheese pierogies from a bag. You can also pan brown them (in butter and/or with bacon) but they're fine just boiled too. Top the whole mess with tons of sour cream.
Wow! OK, I have questions..... How thick do you make each layer with the lasagna? Like, for instance, with the sauce....how thick do I spread it on each layer? And how thick would you slice the cream cheese?
The one jar should do you the whole lasagna, so a few spoonfuls spread over each layer should do it. As for the cream cheese, however thick you want it to be is fine. It doesn't really melt, so thinner is better I find. You can also put in a container of cottage cheese or ricotta (all in one layer) if you're a fan of either of those.
Pierogies are a Polish thing. They're basically potato & cheese dumplings. We eat them all the time, and they're super cheap at the grocery store in the frozen section.
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Oh--one recipe I made a couple weeks ago that was fantastic (and again--make it once, eat off it for a few days. Freeze pieces too!)...
breakfast casserole..
naturally you can tweak it to what you like. I tweaked it so it was lower in fat. lol but it was deeeelish!
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-"oven ready" no boil noodles
-Jar of your favourite sauce (add in some alfredo if you really want the extra calories)
-Bagged grated cheese (lots of it!)
-Any easy veggies you like (jar/can of mushrooms, bag of frozen bell peppers, shredded carrots, etc.)
-Ground beef (browned)
Layer as follows:
1) Sauce (yes, down first)
2) Noodles
3) Cheese
4) Veggies or Beef or both.
5) Sauce
Repeat ending with noodles, then sauce and top with cheese. Cover tightly with foil and bake at 350 for an hour. Take the foil off to brown the cheese at the end if you like.
I also like to thinly slice up a block of cream cheese and add it in to the layers. Very yum!
How about sausages and pierogies? Cook sausages any way you like (my preference is to get Dan to BBQ them). Boil frozen cheese pierogies from a bag. You can also pan brown them (in butter and/or with bacon) but they're fine just boiled too. Top the whole mess with tons of sour cream.
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How thick do you make each layer with the lasagna? Like, for instance, with the sauce....how thick do I spread it on each layer? And how thick would you slice the cream cheese?
And, what's a pierogie?
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Pierogies are a Polish thing. They're basically potato & cheese dumplings. We eat them all the time, and they're super cheap at the grocery store in the frozen section.
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