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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Spinach Lasagna

Sheryl McGlochlin - Friday, November 25, 2011
1 28 oz jar of spaghetti sauce (Any favorite Spaghetti Sauce)
16 oz box of Lasagna noodles, cook as directed on box

2 cups ricotta cheese
1 ½ cups (8 - 12 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 c. chopped, fresh spinach (or more if you like) OR use frozen spinach if you don't have fresh.
1 teaspoon salt
1/4 teaspoon ground black pepper
Optional: 1 TBSP chopped fresh parsley

Heat oven to 350°F

In large bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.

Layer 1/3 cup sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup sauce. Repeat layers TWICE, beginning and ending with pasta.

Top with remaining sauce

Sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned.
Let stand 10 minutes before cutting. Makes 10 to 12 servings.

NOTE: You can make this dish in a Slow cooker OR a Dutch Oven as well. Cook on LOW for 1 - 2 hours or until all ingredients have heated through. I love this method since it's super delicious and easy and doesn't heat up your whole house.

Optional: Add meat i.e. hamburger or sausage if you like.

BTL Chicken Pasta Salad (or Bacon, Spinach and Tomato)

Sheryl McGlochlin - Tuesday, July 27, 2010
· 6 slices bacon
· 2 skinless, boneless chicken breasts, cut into 1-inch pieces
· 16 oz. orzo pasta
· 1 cup (packed) fresh spinach leaves, torn into bite-sized pieces
· 8 ounces grape or cherry tomatoes, cut in half
· 6 large basil leaves, chiffonaded (rolled and thinly sliced)

· Vinaigrette:
· 1/4 cup red wine vinegar
· 2 tbsp fresh lemon juice
· 1 1/2 tsp honey
· 1 tsp kosher salt
· 1/2 tsp freshly ground black pepper
· 1/2 cup extra-virgin olive oil


In a large nonstick skillet set over medium heat, cook bacon until crunchy. Set aside on a piece of paper towel to drain. When cool, crumble the bacon (not too small) and reserve.
Pour out all but 2 teaspoons of the bacon grease from the pan, increase the heat to medium-high, and add chicken. Saute until the chicken is cooked through. Remove from heat.

Bring a large pot of salted water to a boil and cook orzo until al dente. Drain and rinse with cold water. Transfer to a serving bowl. Gently stir the chicken, bacon, spinach, and tomatoes into the orzo.

Vinaigrette: In a medium bowl, whisk together red wine vinegar, lemon juice, honey, salt, and pepper. While whisking constantly, slow pour in olive oil until combined.
Pour the vinaigrette over the orzo and gently toss.

Stir the basil into the pasta salad. Serve.
Serves 6.

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