Today I am playing catch up around here. Not my house, I mean Here. This blog. I have a couple great recipes for you that I neglected to take pictures of, but one of them does have a link with pictures. That helps right? Right.
Crazy busy. That's how I describe here right now. If it isn't one thing it's another. I am noticing that as I filter out pre-packaged and processed foods, I am spending more time prepping for cooking, cooking, cleaning up or planning my cooking. That's OK with me, I just have to get used to the new way of doing things.
I am also doing a self imposed 30 day sugar detox. No sugar for me! I haven't had any soda for 1! WHOLE! WEEK! and I haven't had any sugar since Easter. (I cut myself off from soda after I laid in bed and had my heart racing from drinking a Coke right before laying down. I did not enjoy the feeling.)
I've also decided to do another juice fast. I know, I know. When I did one last year I said I would never do it again. But I really felt good after finishing it and I feel like it's a good thing for me to do again.
I won't make you read any more of my ramblings, I'll let you get to the good part now :)
1/2 lb spaghetti noodles, cooked and drained
1 cup spaghetti sauce
(I used leftovers that had been in the fridge all night)
1/2 cup parmesan cheese
1/2-1 cup mozzarella cheese
1/2 cup cottage cheese or ricotta, optional
Salt and pepper to taste
In a large bowl, whisk the eggs. Add salt, pepper and parmesan cheese. Mix in the cooked noodles and stir them to coat the whole thing really well with the egg mixture. Pour into a greased 9-inch pie plate and squish it around to make a "pie" shell, remembering to press it up the sides of the plate as well. Don't worry about making it perfect here, just get it in there. If you are using the cottage or ricotta cheese here, spread it onto the bottom of the noodles. Add the sauce next, followed by the mozzarella cheese. (I think I sprinkled on a bit more parmesan on top, but I can't remember). Bake in a 350 degree oven for about 25 minutes or until the cheese is browned and it's heated all the way through. I let mine sit about 15 minutes to make it easier to slice and it was still really hot.
As you can see, there is a lot of room to play around with this recipe. Like mushrooms? Add them! Want to use marinara or meat sauce? Do it! More cheese? Yes, please!
The next one I made for our Easter dessert and it was SO SIMPLE.
I found it on www.kraftrecipes.com
Layered Coconut Cream Cheesecake Bars
Here's the link
84 Nilla wafers, divided
6 Tablespoon butter, melted
1 8-oz package of cream cheese, softened
2 Tablespoons sugar
1 16-oz tub cool whip (It only calls for an 8 oz tub, but it wasn't nearly enough. You'll need all 16 oz)
2 (3.4 oz) packages of instant vanilla pudding
2 1/2 cups cold milk
1 1/2 cups toasted coconut, divided
Set 24 wafers aside. Crush the 60 wafers and mix with the melted butter. Press into the bottom of a 9x13 inch pan and refrigerate while you make the filling. In a bowl, beat the cream cheese and sugar together until light and fluffy. Gently fold in 1 cup of cool whip. Spread it over the crust. Mix your pudding and the milk together for 2 minutes and then add 1 cup cool whip and 3/4 cup toasted coconut. Spread over cream cheese layer. Spread the remaining cool whip over the top and sprinkle with the rest of the coconut. Cover and refrigerate at least 5 hours, or overnight.
Now you're all caught up! I'm back to a more regular posting schedule starting today, so I'll see you here tomorrow for more fun :)