Busy Girls Lasagna

Why waste your time making lasagna from scratch, when it's so easy to assemble and serve semi-homemade style. Sandra Lee will be so proud of us!

1 package of oven-ready lasagna noodles
1 big jar or can of marinara (I use Prego Heart Smart because it’s AHA certified)
1 large container of ricotta
1 lb of grated mozzarella
1 package of grated parmesan
1 egg
1 lb ground beef, chicken, turkey or tofu
1 tbs of dried parsley

Brown the ground meat, sprinkle a little black pepper over it. Mix the meat with the marinara.

In a separate bowl, combine the ricotta ¾ of the mozzarella, half of the Parmesan, parsley and beated egg.

Start with the meat/marinara sauce mixture, then noodles (make sure the noodles are covered with sauce), ricotta cheese mixture, a light layer of mozzarella, etc.

Top with another light layer of mozzarella and parmesan. Bake covered at 350 for 50 min. Remove foil and back for another 10 minutes.

Meat Eaters Delight

Where does an aspiring vegetarian take her meat-loving husband to dinner for his birthday?

Three words: Fogo de Chao. (pronounced “shawn” not “chow.”)

A few weeks ago, the Happy Husband (HH) said, “I just wanna not eat for like four days, then gorge myself at Fogo de Chao.”

Of course, I offered take him there for his birthday.

He loves all-you-can-eat restaurants. I often joke that he doesn’t want to eat anywhere that doesn’t have a sneeze guard.

But if you like meat, there’s no greater carnivorous treat than Fogo de Chao.

The HH was in heaven. The service is excellent, and each time the waiters came by with a different cut of meat, his eyes sparkled with blood-thirsty desire.

And a marathon of feasting it was.

We ordered Caipirinhas (a traditional Brazilian cocktail) to sip before heading over to fill our plates at the salad bar. We ate about a dozen of the tiny rolls that are like eating bits of a buttery cloud, then on to the meat. Lots o’ meat.

The nice waitress even surprised the HH with a piece of cake.

So, did he have a happy birthday?

Let’s just say this, when we got in the car to go home, he leaned the passenger’s seat chair back saying, “Ugh. Make room for the meat.”

He then groaned, “Now I know how a python feels after eating a giraffe.”

I believe he was a happy customer. And thought it was a nice dining experience as well.

I Wish I'd Registered for a Punch Bowl

Okay, it's not something you'll use everyday, but Brides, I tell you; don't forget to register for a punch bowl.

I know it may seem like an antiquated idea, but when all your friends get married/pregnant and you start throwing showers, you're going to need it.

Luckily, last Christmas, my mom gave me a pretty, vintage punch bowl that I can't wait to use it with this recipe:

Wine Punch Recipe
(When you make this, give it a fun name to fit the theme of the party, like "blushing bride punch.")

• 1 part fruit punch
• 1 part White Zinfandel

Serve this in your punch bowl with frozen fruit. Simply, pour fruit punch into a glass about 2 inches deep, toss in some raspberries or a lemon or lime slice, and freeze. Then run the glass under warm water to release the ice, and drop it into the punch bowl for pretty garnish. Plus, it keeps the punch cool. Make two or three. Happy hostessing!

It's a Lunch Purse

My BFF at work, carries food in what she calls a "lunch purse." You might laugh, but after seeing it, I think you'll agree that the cute brown and pink damask is far above any lunch box you've ever seen.

Bringing your lunch to work or school is a smart way to save money and eat healthy.

Here's a few funky lunch purses that I liked at ThePolkaDotAlley.com. You can even add your monogram:

Have Your Cake

A very smart craftress friend of mine gave me an excellent tip for making boxed cake mixes even better. Because, let's face it, I've tried making cake from scratch and have yet to master the moist deliciousness that is boxed cake.

Just add one teaspoon of vanilla or almond extract to the mix.

Sandra Lee (love her!) also says you can do the same trick with store-bought frosting.

So simple! As for the sugary dogwood flowers in the photo, good luck with that!

Crock Pot Wonderful

For a career girl/Martha Stewart wannabe, there's nothing better than a crock pot or slow cooker.

You walk in the door from a long day to the smell of a home-cooked meal, and it's like you had a personal chef who's been home cooking for you all day. Here's a recipe I hope you'll enjoy.

Yankee pot roast for a Yankee - or Southern Belle in my case ; )
1 beef chuck pot roast (2½ pounds)
3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
2 lg. carrots, cut into ¾-inch slices (I would use baby carrots instead because it's less work)
2 ribs celery, cut into ¾-inch slices
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary leaves
½ tsp. dried thyme leaves
½ c. reduced-sodium beef broth

Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with salt and pepper. Combine vegetables, bay leaves, rosemary and thyme in crock pot. Place beef over vegetables in crock pot. Pour broth over beef. Cover and cook on low 8½ to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves. Makes six servings