Easy Skillet Lasagna

As you well know, I am mostly about desserts, side dishes & muffins, but we do eat entrees too. ;-}

Because there are just 2 of us living in this household, I don't make a lot of big meals.

The most repeated and hub's favorite meal is spaghetti.  He will gladly eat the leftovers for the week following, without complaint.

I prefer lasagna, so when I saw this easy skillet dish at Everyday Moms Meals....and I already had some Philly Cooking Creme on hand, I just had to try it.

I see many of Krista's recipes around Blogland.  She shares frugal and creative recipes.  You can't go wrong making her dishes.

Please visit her and be sure to tell her I sent you over.

Oh - this is a Taste of Home original recipe too...and we know those are tried & tested and proven to be great!

My only suggestion would be to make sure you separate the noodles as you add them.  I had a few stick together and then didn't cook completely through until I got them 'unstuck'.

After I'd made it, I thought I should have added some cottage cheese to the pan.  I'll do that next time.  I also added onions.

If you need more servings, I would simply make 1-1/2 times these amounts - using one tub of the cooking creme. (I added 3/4 of mine).

EASY SKILLET LASAGNA

1 lb. ground beef

1/2 c. each chopped green and red peppers, optional

1/2 c. chopped onion, optional

1-26 ozs. jar spaghetti sauce

2 c. water

(1+ c. cottage cheese), optional

12 lasagna noodles, broken into pieces

1 tub Philadelphia Tomato & Basil Cooking Creme

(I used Savory Garlic)

Brown meat with peppers in large nonstick dutch oven.  Stir in sauce and water. Bring to a boil. Stir in noodles, one by one;  cover. Simmer on medium-low heat for 15 - 20 minutes or until noodles are tender, stirring occasionally. Add cottage cheese (if using) and stir in cooking cream until blended.  Remove from heat. Let stand, covered for about 3 minutes.

Yield: about 4 - 5 servings

Linked to Ingredient Spotlight - Ground Beef

Sugar-Free Watergate Salad

credit:

stevendepolo

Easy and delicious - a company dish too!

WATERGATE SALAD

1 pkg. (4 serving size) pistachio flavor fat-free sugar-free instant pudding & pie filling

8 ozs. can crushed pineapple in own juice, undrained

8 ozs. fat free vanilla yogurt

2-1/2 cup thawed fat free whipped topping, divided

1-1/2 cups mini marshmallows, divided

Stir pudding mix, pineapple with juice and yogurt in large bowl until well blended.  Gently stir in 2 cups of the whipped topping; add 1 cup marshmallows; cover.  Refrigerate for 1 hour or until ready to serve.  Top 
with remaining marshmallows before serving.  Yield: 8 servings

Weight Watchers points - 2

Nutritional info: Calories: 100; fat: 1.5 gr; Fiber: 0 gr
Gooseberry Patch Roundup
Ingredient Spotlight

GREAT TIPS FOR YOUR SKIN FROM WEBMD

Summer and more hours of sunshine are headed our way....

These are some tips for having healthy skin all year long.
It's important to take care of ourselves, so we can take care of our families.

FEED YOUR SKIN THESE SUPER FOODS

ARE YOU KOOKY FOR COCONUT?

It seems that springtime makes us think more about coconut - hope you'll check out this variety of lovely recipes from Taste of Home.

Top 10 Coconut Recipes

MORE BAKE SALE IDEAS! CANDY & COOKIES - YUM-O!

This is such a delicious and easy cookie with only two ingredients!  How much easier can it get?? It is fun for the kids to make, and sells fast at a bake sale. A wonderfully quick recipe for an enjoyable treat. 

credit:

Pink Sherbet Photography

CHOCOLATE - PEANUT BUTTER CUP COOKIES

1-15 oz. roll refrigerated ready-to-slice peanut butter cookie dough

48 miniature peanut butter cup candies

Preheat oven to 350. Slice cookie dough into 3/4" slices.  Cut each slice into quarters. 

Place each quarter into ungreased mini muffin pan. 

Bake 8 - 10 minutes.  Remove from oven and immediately

press an unwrapped peanut butter cup gently and evenly into cookie.  Cool before removing from pan.  Refrigerate until firm.  Recipes makes 4 dozen cookies.

I also make this with chocolate chip cookie dough.

Source: Southern Living Magazine, January, 1985

CANDY BAR COOKIE SQUARES

1 - 18 ozs. pkg. yellow (or chocolate) cake mix

1/2 cup pkg. brown sugar

1/2 cup butter, melted

2 eggs

3 snicker bars (2.07 ozs ea), chopped

Preheat oven to 350.

Mix together and bake in an ungreased 9" X 13" pan

for 25 - 30 minutes.  Cool; cut into squares.

(Feel free to use any kind of candies you have!)

credit: ttarasiuk