Tuesday, September 9, 2014

Skillet Lasagna

With school back in session, quick weeknight dinners are a must.  This one is quick, and requires just one pan and the leftovers (if there are any) are a huge win too.


Skillet Lasagna – Adapted from The Apple of My Eye


  • 1/2 lb. ground Italian sausage (or turkey sausage)
  • 4 oz. mushrooms, sliced
  • 1/2 tsp. minced garlic
  • 2 tsp. minced onion
  • 1/2 C shredded carrots
  • 2 cans (14oz) diced tomatoes
  • 1 can (14 oz) tomato sauce
  • 1 tsp. basil
  • 1 tsp. oregano
  • pinch of cinnamon
  • salt and pepper, to taste
  • 8 lasagna noodles, broken into quarters
  • 1/3 C water
  • 1/2 C shredded Mozzarella cheese and/or 1/4 C Parmesan cheese
  • 6 T ricotta cheese
  • Parsley for garnish


Brown the ground Italian sausage in the bottom of a large skillet until cooked through.  Drain the grease and set aside for a moment.  Add the mushrooms, onions, garlic and salt and pepper, sautéing until the mushrooms are soft and the excess liquid has evaporated. 

Add in the shredded carrots and the sausage.  Stir well.

Place the broken apart lasagna noodles over the meat mixture.  Then pour in both cans of diced tomatoes (undrained), and the can of tomato sauce. 

Top with 1 tsp. basil and 1 tsp. oregano along with a pinch of cinnamon.

Pour over 1/3 C water. 

Cover and simmer for 15 minutes, stirring 1-2 times during the cooking process. 

Meanwhile, shred the mozzarella cheese, or slice it if you are using fresh.  Set aside. 

When noodles are al dente, remove the cover and dollop on the 6 T of ricotta cheese as well as the mozzarella and/or Parmesan. 

Garnish with parsley, if desired. 

Serve warm. 

Monday, September 8, 2014

Menu Plan–September 7

The first week of school was a whirlwind, but wonderful all the same.  I am so thankful and blessed to get a chance to do what I love, every single day. 

After a summer of semi-lazy menu planning (i.e., actually sticking to the plan!), it felt really good to be back into a schedule.  It can be so easy to not eat well-balanced meals and healthy snacks and being back on a plan makes it just as easy to eat well.

Here’s our plan for this week:

Apple Cider Donut Holes
Burgers, Pickles, Green Beans and Baked Potato Wedges

Whole Wheat Waffles with Fresh Fruit
Smokehouse Maple Fajitas, steamed broccoli

Whole Wheat Waffles with Fresh Fruit
French Bread Pizza, green beans

Granola with Blueberries
Stuffed Pepper Casserole, green beans

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal
One Pan Cheesy Chicken Broccoli Rice {new}

Pumpkin Pancakes with Apple Topping
Grilled Tuscan Lemon Chicken, Brussels Sprouts with Applewood Smoked Bacon

Work Snacks
Blueberry Oat Muffins {new}
Cherry Chocolate Cookies

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Monday, September 1, 2014

Menu Plan–September 1

Happy Labor Day!  We had a great, and low-key day today before we head full-on into fall.  The summer went by so quickly, yet, we really were very productive.  See the transformation in our basement?   

August 30

Excuse the blue painters tape, we’re still finishing up the final touches of paint.  That might take a few weeks now that school is here, but I am so excited by the progress we’ve made and all that happened over the summer. 

On to a new school year! 

Monday – Labor Day
Ham & Mushroom Omelet, OJ
Simple Fall Veggie Bake and Italian Sausage (Grilled)
To do: Thaw chicken, make granola, make baked oatmeal, bake cookies

Tuesday – First Day of Classes
Apple Baked Oatmeal
Sweet and Sour Chicken, Brown Rice, steamed broccoli

Leftover Baked Oatmeal

Whole Wheat Waffles {freezer}
Rigatoni with Stewed Vegetables, green beans

Granola with Blueberries
Roasted Vegetable Mac & Cheese
To do: Make Bagels

Honey Whole Wheat Bagels
Grilled Turkey Burgers with Grilled Pineapple {new}, grilled potato fries

Work Snacks
Blueberry Oat Muffins {new}
Cherry Chocolate Cookies

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Wednesday, August 27, 2014

Crockpot Steak Fajitas

With all our basement work, and the heat of summer, our crockpots have been getting a workout. 

These fajitas are super easy to make and filling for your tummy.

There is also something amazing about walking in the door at night after work and having dinner ready for you to eat.  Love that. 

Crockpot Steak Fajitas


  • Fajita seasoning
  • 1 lb. steak
  • 6 medium bell peppers (colored and green)
  • 1/4 C beef broth


Slice steak into smaller pieces and place in the bottom of a large crockpot.  Season with fajita seasoning and then add in 1/4 C beef broth. 

Slice up the bell peppers into thin strips and layer these over the beef. 

Cover and cook on low for 8-10 hours. 

Using two forks, shred the beef.  Place beef, and peppers in the center of a tortilla.  Add cheese, tomatoes, avocado, sour cream, etc., as you desire. 

Roll up and serve warm. 


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