Now that I am doing menu planning I like to cook a double batch of whatever I’m making and put it in the freezer for future use.

Things like enchiladas, chile verde and lasagna make great freezer meals. I wrap the meal well and label with the date. Then take it out a couple of days ahead to thaw. Great for those busy days when you just don’t feel like cooking at night – and everyone still gets a home cooked meal instead of take out!

This recipe is for two full size lasagnas ( 9″ x 13″ casserole pans). You could make just one, but why make one lasagna when you can make two with the same amount of effort. All you need is an extra pan. I like to use disposable foil pans for the freezer so my regular casserole dishes are available for other things.

This is an extra-meaty lasagna because I had thawed a large package of ground beef.  You could easily cut the beef down to 2 lbs and still have enough for two lasagnas.

Ingredients:

16 dry lasagna noodles (one package)

3 lbs ground beef

1 TBSP coarse ground garlic powder

1 TBSP Italian Seasoning

2 tsp black pepper

1 tsp salt

1 extra large container of spaghetti sauce (about 3 regular size jars)

2 15 oz containers of ricotta cheese

2 large eggs

1/2 cup grated parmesan or Roman cheese

2 TBSP dried parsley

6 cups grated mozzarella cheese

Here’s how to put it all together:

1. Brown the ground beef over medium heat. Add Italian seasoning, garlic, salt and pepper. Drain excess fat.

2. Add spaghetti sauce and simmer on low for 10-15 minutes.

Extra meaty sauce!

3. Meanwhile, boil water and cook noodles according to package instructions.

4. In a medium bowl mix ricotta, egg, parm or Romano and dried parsley

The ricotta cheese mix. Use fresh parsley if you have it on hand.

5. Drain noodles. Remove meat sauce from heat.

6. Begin layering by putting a small amount of sauce in the bottom of the pan. Just enough to keep the noodles from sticking.

7. Place 3-4 noodles in the bottom of the pan, overlapping a little is good. (Do each step for both pans if you are doing two lasagnas)

Smear a little sauce in the bottom of the pan (right) then layer noodles (left).

8. Spread a thin layer of ricotta cheese mix over the noodles.

Spreading the ricotta can be tricky--just go slowly.

9. Next a layer of meat sauce.

Layer with a generous amount of meat sauce.

10. Then a layer of mozzarella cheese.

Mozzarella on top. Then repeat layers.

11. Repeat steps 7-10 for second layer. Top with additional grated parm or Romano. Cook uncovered at 375° F for 30-40 minutes.

The extra lasagna should be wrapped tightly in foil before placing in the freezer. Be sure the label it with the date.

To use frozen lasagna remove from freezer one day prior to thaw and bake with foil loosely covered for 45 minutes, removing cover after 30 minutes. To bake from frozen cook at 375° for approximately an hour, or until center is heated to 160° when check with a food thermometer.

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One of the things I buy in bulk is hard cheeses. I usually buy Romano because it’s less expensive than Parmesan.  This wedge was about $9, compared to $15 for a similar sized wedge of Parmesan. I use it to top spaghetti, in lasagna and on home-made pizzas.

The large package may seem like a lot of cheese, and it is, but it will keep for a one to two months if stored properly.  This is how I do it:

I cut the large wedge into 5 smaller wedges. These are the size you would find in a regular grocery store.

Then wrap each wedge in tightly in plastic wrap.

Then place inside a zipper bag (with the date written on it)

Unless you are a super-organized neat freak, you could probably use some help getting your life organized. Kathi’s book is aimed at helping you do just that, with practical solutions for home, family and personal life.

Kathi has a fun and encouraging writing style that will get you ready to get things in order. She doesn’t claim to have all the answers, but shares what has worked for her family. The book is packed with a variety of ideas that you can put into practice right away.

Today I’m sharing my purse organizing project. Here’s what you need to do:

Dump it out. Yep, just dump it all out on the table.

Sort the mess into three piles: Put Back (in the purse), Put Away and Trash

Add some organization by using zippered pouches. Here’s the finished product:

Now, it’s your turn.  Dump, sort and organize. If you want detailed instructions go to Kathi’s blog for a list of ideas for what to keep in the pouches.

Now, how about that giveaway?

1. Clean out your purse and then go to Kathi Lipp’s blog and let her know you did it. And share the strangest thing you found!
2. Go to Kathi’s Facebook Author page to post about it.

Do both on May 18th and you will be entered to win some fabulous prizes! One person will receive a Vera Bradley tote (left) filled with Kathi’s books, and 5 more will win a “My Husband is a Hottie” tote filled with all five of Kathi’s books.

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The book tackles organization from a results oriented point of view – it’s not about having perfectly aligned, matching and labeled containers that look like a magazine spread. It’s about creating a life that is organized in a way to help you get things done and feel less stressed. In other words, it’s for real people!

The book covers strategies for organizing every room of your home with practical tips for each. And words of wisdom that you will ring in your head as you go through your day, “The laundry is not finished until it’s put away.” So true, yet so difficult sometimes! This advice comes to mind every time I take a basket of clean laundry to the bedroom. I know I need to overcome my procrastinating ways and just put it away right then. Otherwise, it will get dumped onto the bed to be sorted “later” and forgotten until I want to go to bed and there is a mountain of clean laundry staring at me. The laundry might be cleaned, but it isn’t really done until it’s hanging up or in drawers!

In addition to practical strategies for organizing a home, The Get Yourself Organized Project covers projects for your family and your personal life. Things like getting out of the door in the morning, meal planning and travel are not subjects I expected to find in a book about organization. However, living an organized life is more than a clean house – it’s about running your home and schedule in a way that lets you focus on the results – achieving your goals (personal, family, spiritual), having free time and some energy left to use it!

If you are looking for a little help, a nudge and a plan for getting your life running smoothly this is a great book. And I’d love for you to have a copy! I have one copy to give away to a lucky Lesser Homes & Gardens reader.

Leave a comment about what area of your home or life needs organizing the most. I will pick a winner at random on Friday. AND come back tomorrow for the National Clean Purse Day! You’ll see my before and after photos, instructions to clean out your own purse and ways to win fabulous prizes from Kathi Lipp.

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Adding fresh fruits and herbs to regular water is a great way to add pizzazz to your party. The fresh sliced fruits are beautiful, especially when served in glass pitchers with plenty of ice. It’s also an inexpensive (depending on what you use) and low calorie beverage option for everyday.

Some flavors to consider:

• Lemon
• Lime
• Orange
• Grapefruit
• Strawberry
• Blueberry
• Raspberry
• Blackberry
• Mango
• Kiwi
• Fresh ginger
• Blueberry
• Cucumber (sounds odd, but is very refreshing!)
• Fresh mint leaves

Or mix it up by combining flavors

• Mango & kiwi
• Fresh pineapple & coconut
• Lime & mint
• Mixed berry – strawberry, blackberry & blueberry

Adding fresh fruits to your water enhances the flavor and fun. This is a great way to help increase your daily water intake- something many of us need to work on. It’s a much healthier option than drinking soda or fruit juices. And you don’t have to make a full pitcher–you can add a little diced fruit to a glass of water, add a straw and ice!

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Wow, the kids have grown so much!

It’s that time again. Time to honor our moms and be honored ourselves! As with most holidays, good food is a must. I don’t like restaurants on holidays – maybe it has something to do with the five years I worked as a waitress/busser in high school and college. The crowds are a pain, the noise, etc.  Not my cup of tea!

We did consider going to the Swiss Picnic barbecue, but for me that’s not really a great option either. It get’s hot at the picnic grounds, there are a bunch of people and it’s hard to watch the kids.  Instead I opted for staying home and cooking for my wonderful mother-in-law and sisters-in-laws and their families! For me, it’s easier to cook at home and have a relaxing afternoon.  The cousins can run around the house, in the yard and have fun. We can make home-made ice cream on the back porch and have a relaxing lunch and cocktails. Instead of planning a sit-down meal at a particular time, we’re going to do a buffet/appetizer meal.

Here’s my menu for Sunday:

• Tea Sandwiches: Chicken Salad, Turkey, Cucumber, and PB&J for the kids
• Chili Relleno Casserole
• Spinach Salad (A Pioneer Woman Recipe)
• Fresh Fruit tray
• Carrots, Celery & Dip
• Chips and Salsa
• Sausages on the grill

That’s it. Pretty simple and fast to make. We’ll also be making some champagne cocktails of some kind. I haven’t decided on a recipe yet! Looking at one from Martha Stewart for Pomegranate Champagne Punch.

What are you all doing for Mother’s Day?

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Sean, my helper and taste-tester!

The weather has been beautiful here lately. It’s really starting to feel like summer. And what goes better with hot summer days than cool refreshing popsicle? I made a batch of coconut flavor and they turned out great. They are not too sweet and have lots of coconut flake for texture.

I highly recommend investing in some pop molds if you like the idea of making popsicle at home. They are not very expensive and turn out a beautiful pop with handle. I got mine as a birthday gift from my wonderful husband two years ago. We’ve also made smoothie pops which were a big hit.

If you don’t have molds you can always use a disposable plastic cup and a popsicle stick or even a plastic spoon for the handle. Here’s what you’ll need to make about 6 ice pops:

3/4 cup milk

1/4 cup sugar

1/2 tsp vanilla extract

1 can coconut milk (regular is creamier than light)

1 cup shredded sweetened coconut flake (from the baking aisle)

Directions:

1. Combine milk, sugar and vanilla in a saucepan and heat on low, stirring until the sugar is dissolved. Remove from heat.
2. Add the coconut milk and shredded coconut. Stir to combine.
3. Fill pop molds and freeze for at least 8 hours.

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Most of this recipe is pantry staples, so it’s easy to throw this together – just need a little fresh cilantro. I would call the heat  ”medium to hot” based on using the original Rotel. Try the mild Rotel for less heat, or if you like it extra spicy add some fresh jalapeno. Here is the recipe, adapted from Mountain Mama Cooks.

1 can Rotel Original (diced tomatoes with peppers)

1 can diced tomatoes

1/2 cup diced yellow onion

1/4 cup fresh cilantro

2 cloves of garlic, minced

1 tsp of sugar or honey

2 TBSP lime juice (fresh preferred)

1/2 tsp salt

1/4 tsp cumin

Place all ingredients in a food processor or blender and process until smooth.  Taste and adjust spices if needed. That’s it. You should try this, it’s so good! And for a special treat, make some fresh oven-baked tortilla chips to go with it.

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About a year ago I decided to simplify my life by moving to scratch cooking. Some recipes require a little more time but I think it’s worth it. It’s cheaper and tastes better –like lemonade made from fresh squeezed juice. It’s even better with two little helpers in the kitchen.

One of the great things about scratch cooking is a simplified shopping list. When you make things from scratch you just need the basics: flour, milk, eggs, butter, meats, vegetables, spices etc. I now buy a fewer items but buy them in bulk.

I buy most things at Costco and fill in with smaller items from the regular grocery store. Shopping is easier because there are several things I no longer buy:

• Baking mixes (cake, brownie, biscuit etc.)
• Frozen meals (lasagna, Chinese food)
• Rotisserie chickens
• Pizza of any kind
• Rice mixes, pasta mixes (Rice-a-roni)
• Canned soup
• Cookies or other desserts
• Fruit snacks

This is not to say that you won’t find a few packaged items in my pantry right now. I’ve got some macaroni and cheese for the kids and a can of chicken noodle soup for an emergency.  And I do occasionally buy a package of Oreos because they the kids love them and I can’t duplicate them!

My goal is to take it to the next level and eliminate even more processed and packaged items. These are on my next hit list:

• Soda
• Jams, jellies & syrups
• Boxed cereal
• Granola bars
• Bread
• Flavored coffee creamer
• Jarred pasta sauce
• Juice

These items will take more effort to banish from our home. Some will be replaced. Soda and juice will be replaced by iced teas. Cereal by oatmeal or farina.

Other items will be made from scratch. I plan to make some jams and syrups for the first time this summer. I am also in search of good recipes for bread, granola and pasta sauce. Lucky for me there is Pinterest so I will have no problem finding recipes to try!

Do you cook from scratch? Do you think my list is too ambitious or just right? Let me know what you think by leaving a comment.

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Hard boiled eggs are not just for Easter! If you find yourself with an abundance of eggs you can use them up by boiling them. Here’s how to do it (and prevent the unsightly, but harmless green ring around the yolk):

1. Put the eggs in a pot in a single layer and cover with cold water, so there is about an inch of water over the tops.
2. Set heat to medium-high and bring to a boil.
3. Remove pot from heat and cover. Allow eggs to stay in pot of hot water for about 15 minutes.
4. Drain eggs and replace hot water with cold water and ice.
5. Peel and serve immediately or promptly refrigerate any unused eggs.
6. Eggs can be stored in the refrigerator for up to a week (in the shells). Do not store peeled eggs.

So now you have hard boiled eggs, how are you going to use them? Here are a few ideas:

• Peel and eat with a dash of salt and pepper
• Make egg salad sandwiches
• Use on a chef salad or spinach salad
• Make deviled eggs
• Make a potato salad

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