What's Cooking?
ChristyDM82
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Weekly Dinner Menu- 6/15/14
Sun- Going to my parents for a cookout
Mon- White spinach lasagna w/salad and rolls
Tues- Double decker chickpea tacos
Wed- Broccoli quiche and hashbrowns
Thurs- Crockpot chicken philly cheesesteaks w/fries
Fri- Pierogies w/veggies
Sat- Breakfast pizza
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Formerly known as Christy_Daisy's_Mom
Re: Weekly Dinner Menu- 6/15/14
Sunday- Porterhouse Steaks, roasted potatoes and asparagues. We are having my FIL over.
Rest of my two week list
Baked Tilapia
Meatloaf, mashed potatoes and corn
Shredded Chicken tacos over rice (crockpot)
Pepper steak over rice
Worcestershire Marinated Chicken with pesto pasta salad
Capellini Pomodoro (Olive Garden recipe)
Green Pepper Pasta
BBQ Chicken with mac n cheese
2 eggs, beaten
1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I squeeze with a towel)
3 cups Shredded Mozzarella Cheese, divided (I use Fontina cheese)
½ cup Grated Parmesan Cheese, divided
Parmesan cheese sauce (see below)
9 lasagna noodles, cooked (I use whole grain)
Preheat oven to 350°F.
In a large bowl, mix eggs, cottage cheese, spinach, 2 cups mozzarella (or Fontina) and 1/4 cup Parmesan.
Spray 9x13 inch glass baking dish with cooking spray. Layer approximately 1 cup Parmesan cheese sauce (create a thin layer in the bottom of the dish), 3 lasagna noodles and half the cottage cheese mixture into the 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and remaining cheeses.
Cover with foil and bake 60 min. or until heated through. If desired, removed foil and turn on the broiler. Brown the cheese on top for 3-5 minutes. Let stand 10-15 min. before serving.
Parmesan Cheese sauce ***this may make a little more than you need***
Ingredients:
2.5 cups milk (any kind, I use 1%)
1 cup low sodium chicken broth
5 cloves of garlic, smashed
3 tbsp. unsalted butter
5 tbsp. flour
1/2 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Directions:
Combine the milk, broth, and garlic in a measuring cup. Heat in the microwave until hot.
Melt the butter in a saucepan over medium heat. Whisk in flour until well blended. Pour in hot milk mixture gently and whisk. Continue adding milk and whisking. Bring to a boil. Season to taste. Cool slightly- stir in the cheese.