<![CDATA[Life's a Bit of Everything - Recipes]]>Tue, 01 Dec 2015 17:18:28 -0500Weebly<![CDATA[Not So Cranberry Sauce]]>Sat, 17 Jan 2015 15:18:04 GMThttp://lifesabitofeverything.weebly.com/recipes/not-so-cranberry-sauce
So this recipe is so easy and delicious. Even if you believe cranberries are gross but enjoy mixed juice than you will enjoy this this sauce. Really, try before you judge. 
NO COOKING INVOLVED!!!!

•   2 - 12 ounce bags of fresh cranberries

•   3 medium oranges

•   About 6 Green Apples (Granny Smith)

•   1 cup white sugar (to taste)

•   1 - 3 oz. Regular Strawberry Jello (you can also use Raspberry or Cherry)

•   Grinder/food processor  
Picture
https://www.flickr.com/photos/thebusybrain/2492945625/
1. I peel and core the apples, and oranges, washin1 all the fruits thoroughly. It's much easier to chunk up the apple, and peel the orange into parts. I use the green apples because they are sweet and I can use less sugar. I also use good oranges with no seeds, a little less of a task.

2. I have a 1cup grinder from Walmart, it only holds a little at a time but it works. I just grind one apple, one orange and some cranberries, that way when I am done the fruit is already well mixed, and you want it the consistency somewhere between apple sauce and very small chunks. Dumping it all into the same bowl, as I complete each cup.

3. I take a quarter cup of warm tap water and stir in the Jello, dissolving it and this way when it's added in it's not clumpy. I set this aside, I typically do this about half way thru my grinding, but it's up to you, and if you're using a full food processor you may want to do it before you start grinding up the fruit.

4. Now I add the sugar and I usually don't use the whole cup. It's there if I need it and I taste test occasionally so I don't add to much.

5. Last but not least I add the jello water, doing the same tasting as I go and I might not even add all of it.
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<![CDATA[Healthy Fat Lasagna]]>Fri, 08 Feb 2013 21:13:34 GMThttp://lifesabitofeverything.weebly.com/recipes/healthy-fat-lasagnaPicture
Warning: Most likely really fattening, most likely don’t tell your children what is in it, because they probably will love it but say they don’t like the ingredients. It has some really healthy ingredients, which can make it good for you. I haven’t done any schematics on it so I have no idea what the calories, or other specifics are, so don’t bother asking.  Also it’s fairly expensive to make, I only make it like once a year.

  • Standard Cake Pan
  • Lasagna Noodles
Fresh Vegetables
  • 8oz Baby Bella Fresh Mushrooms
  • 6 oz Fresh Baby Spinach
  • ½ yellow Onion (finely chopped)
Dairy
  • 15oz. Ricotta
  • 8 oz Italian 4 Cheese
  • 8 oz Mozzarella Cheese
  • 2 eggs
Canned Goods
  • 24 oz Can/Jar Chunky Garden Pasta Sauce
  • 14.5 oz Can Fire Roasted Tomatoes
Seasoning
  • Minced Garlic
  • Oregano
  • Italian Seasoning
  • Mrs. Dash Original Blend
Meat
  • 1.5 lbs of Ground Beef
Honestly my kids hated all the vegetables in this recipe and were very surprised to find out they loved it and what was in it. It was fun hiding it from them and eventually telling them what was in it. I am assuming either you have made Lasagna before or have some cooking experience.
  1. Brown the 1.5 lbs. of Ground Beef
  2. I cook the noodles only half way, enough I can layer them and they bake a bit faster, preferring this because it’s not as soupy at the end or you can add extra water to the pan and cover with foil while it cooks.
  3. While the noodles are cooking I take the Ricotta, Italian 4 Cheese, Onion (finely chopped), and all the seasoning’s (to taste) and stir them well together with the eggs, till it’s a thick paste. This hides the onion and the strong ricotta flavors when it’s finished cooking, giving it an enhanced flavor instead of only tasting one or the other they blend well.
  4. Now I layer a bit of pasta sauce to the bottom of the cake pan, so that the noodles do not stick to the bottom of the pan.
  5. Then I layer the noodles, with ingredients, as long as one layer is:  Spinach, Mushrooms, and Roasted Tomatoes (including the entire can). This will cook the spinach and mushrooms well, more flavors, and I ONLY use Fresh Spinach and Mushrooms, canned just doesn't have the same flavor. Saving the mozzarella, pasta sauce and some burger for top.
  6. The Cheese paste can be difficult to spread I glob a spoonful on and use the spoon to smooth it over the best I can.
  7. Once all your layers are done I use the Mozzarella and some of the Burger for the top layer and pour what’s left of the pasta sauce. If you don’t want the kids to know it has Spinach in it I wouldn’t use it as garnish like I did in the picture.
  8. Preheat the oven for 350° and bake for 45 minutes, Check if not done you can leave it for a bit longer.
I know my family loves my lasagna, I hope yours does as well enjoy.

Tiffany L
lasagna_recipe.pdf
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File Type: pdf
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