As previously stated, making healthy meals is one of my sabbatical goals. As such, I have signed up for some cooking classes (yummy) and put effort into making a meal plan of sorts each week.
What I've learned is that our family does well with 4 meals planned for the week (it would be five, but we swap a dinner with our housemate once a week so she provides the fifth meal). And we swap meals once a week with our neighbors, which is very fun.
We also have implemented Fridays as Family Pizza Night. Currently, that's Mike and I eating pizza, but when our kids grow up some day and can eat pizza, we'll have a fun, family tradition in place.
Helpful to know: four meals planned ahead each week. Some meals make just enough for that meal, such as Mike's invention : Tomato Pesto Chicken over Mashed Potatoes (triple yum) and others make enough for a good amount of leftovers. The day(s) of the week we don't cook, we normally eat leftovers or opizza (we either buy Papa Murphy's, make our own, or a frozen kind to keep the costs down).
I decided to indulge you with one recipe that's popular in our home (with more to come later):
Spinach Lasagna
2 eggs, beaten
1 container (16 oz.)
2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese, divided
1 jar spaghetti sauce, divided (i actually use the huge size Prego or Ragu containers. We like sauce in our family!)
9 lasagna noodles, cooked, drained
Make It
HEAT oven to 350°F. Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan.
LAYER 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.
BAKE 45 min. or until heated through. Let stand 10 min. before serving.
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