Italian Lasagna

This is really the yummiest lasagna ever!! It came from my cousin in California and every time I have made it everyone asks for the recipe. It has a lot of ingredients but it is SO worth it!!


1 lb. Italian Sausage (can be hot...I use a mixture of both) I even put in 1 1/2 lbs.
2 cans chopped stewed italian tomatoes (possibly three if you put 1 1/2 lbs. sausage)
2 (6 oz.) cans tomato paste2 coves garlic, minced
**1T Parsley (Fresh)
**1T Basil (Fresh)
**24 oz. cottage cheese (or ricotta cheese)
**1/2 c. fresh parmesan cheese
**2 eggs
**1 1/2 t. salt
**1/2 t. ground pepper1 mozzarella ball (I use a little more than that...I just get the double pack at Costco and use 1 1/2 of it)
lasagna noodles Cook noodles and then drain (run cold water over them)...set aside.

Mix together ** ingredients...and then set aside. Cook sausage and then add garlic, tomatoes and tomato paste. Cook for 20 min. until sauce is thick. In a 13x9 inch pan layer noodles, sausage mixture, mozzarella slices, noodles, cottage cheese mixture, noodles.... and then repeat again so you have noodles between each layer. Bake 375 for 30-40 minutes. Let stand for 15 min. before serving.Enjoy!

Bow-Tie Spinach Salad

This is the recipe I made for you guys when we had the girls night


Bow-Tie Pasta and Spinach Salad (This makes a large quantity; recipe may be halved)

1 16 oz bow-tie pasta, cooked and drained

Blend the following ingredients in a blender:
1 cup oil
2/3 cup teriyaki sauce
2/3 cup white vinegar
6 Tbs. sugar
1/2 tsp, salt
1/2 tsp. pepper
(You may cut down a little on the oil and increase the teriyaki sauce if desired)

Pour over pasta, mixing gently to coat well. Marinate several hours or overnight.

Just before serving, combine:
2 10 oz. bags of baby spinach, long stems removed
1 6 oz. bag Craisins 1
1 6 oz. bag of roasted peanuts
2 cans mandarin oranges, drained well
2 cans sliced water chestnuts, drained well
1 bunch green onions, chopped
1/2 cup chopped fresh parsley
1/4 cup toasted sesame seeds (toast in 300 degree oven for 10-15 minutes)

**I also added teriyaki marinated chicken-cut into little pieces

Grilled Chicken Wild RIce Salad

(this picture makes it look gross but it is really good)

This is the perfect summer salad, fresh, full of veggies and satisfying! Try it and you'll see!!!! Serve it with some crusty french bread and fruit and you'll have a meal nobody can refuse!!

2 boxes white and wild rice cooked per box directions. ( I used rice a roni brand ).

3-5 grilled chicken breasts, sliced into bite size pieces ( I seasoned mine with salt, pepper, garlic salt, and olive oil, grilled it and then squeezed fresh lime juice over it ).

4 green onions, chopped

1 green or red bell pepper, diced

3 oz snow peas, chopped into bite size pieces- (I like small pieces-- smaller than the picture shows)

2-3 med avocados, diced

1 c. chopped almonds ( or pecans ), toasted.


Combine cooked rice, chicken, green onions, bell pepper, snow peas, cooled nuts and toss.
Add dressing and avocados right before serving and toss together. Can be eaten warm or cold.

Dressing:
2 cloves garlic
2 t. dijon mustard
1/4 t. salt
1/4 t. pepper
1/4 t. sugar
1/3 c. seasoned rice wine vinegar (i just used plain, because that is what I had on hand...)
1/3 c. olive oil

Mix all together in blender, adding oil in a slow stream last.