Meatball Lasagna

I saw a version of this on Weight Watchers and thought it looked intriguing and delicious. One of the lasagna layers is just a straight layer of meatballs. Justin thought it was genius. It actually seemed a lot easier than regular lasagna because there’s only 1 layer of each of everything instead of layering the same thing over and over and over. This was so delicious and the perfect twist on a classic. 

12 lasagna noodles

2 cups mozzarella cheese

1 (15oz) container ricotta cheese

1/2 cup parmesan cheese

2 t Italian seasoning

2 cups favorite pasta sauce ( I use Aunties Spaghetti Sauce, here)

24 meatballs (I use my turkey meatballs found here, but frozen is fine)

Cook lasagna noodles according to package directions and then lay flat on wax paper until ready to use. 

For the filling, mix ricotta cheese, parmesan cheese and Italian seasoning.

To assemble, spread 1/2 cup pasta sauce in the bottom of a 9x13 baking dish. On top place a layer of lasagna noodles. Then arrange a single layer of meatballs over top of noodles. Pour  more sauce over top of the meatballs. Then layer with another layer of noodles. Then spread the ricotta cheese mixture over top, then some more sauce and then about 1/2 cup of mozzarella cheese. Then another layer of noodles. Finish it off with the rest of the sauce and the rest of the mozzarella cheese. Bake at 350 degrees until bubbly and browned, about 40 minutes. Let stand for about 10 minutes before serving. Enjoy! 

From Weight Watchers Reciepes

Asian Pasta Salad

I LOVE salads like this. You don’t have to cook a dang thing and it’s so refreshing. I’ve really been on this Asian kick too…loving the toasted sesame oil. And the best part is that it gets better and better as the days go by. The perfect salad to make and have for lunch the next day…and the next…and the next…

1 lb bowtie pasta
1/3 cup canola oil
1/4 cup plus 1 tablespoon soy sauce
2-3 T sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar
2 red, yellow or orange bell peppers, diced
1/2 red onion, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons toasted sesame seed
3 cups washed baby spinach

Boil and cook pasta. Make sure to salt the cooking water. Drain pasta and set and rinse with cold water. In a separate bowl combine oil, soy sauce, sesame oil, honey and rice vinegar until well blended. In a large bowl combine pasta, peppers, onion, chicken and spinach. Toss with the sauce until well combined. Sprinkle with toasted sesame seeds. Keep in fridge until ready to eat, or serve immediately, either way is delicious.

Fish Tacos With Avocado Cream

I like to make fish about once a week if I can. The kids have really come to like it. This recipe is so easy and is perfect for those nights you don’t feel like cooking – it can be whipped up in no time flat…like literally 10 minutes. It’s so flavorful and super delicious, not to mention healthy:)

2 Tilapia filets
1 T taco seasoning
1 lime, juiced
cilantro
tortillas
1 small avocado
1/4 cup sour cream (or Greek yogurt)

In a Ziploc bag combine the lime juice with the taco seasoning. Shake the bag to mix, then add the Tilapia filets. Marinate for about 10 minutes while you heat your grill (I use a George Foreman grill.)
Place the fish on the hot grill and cook fish, turning once, until white and flakey.

While fish is cooking make the avocado cream by mixing the avocado with the sour cream. Add finely chopped cilantro to taste.

To serve, spread warm tortillas with avocado cream and top with flaked tilapia. Top with more cilantro if desired. Enjoy!

* From proceedwithcaution.blogspot.com