Recipe: Venison Sausage Lasagna Skillet

Of course you could make this with regular Italian sausage.  I just happened to have some venison sausage in the freezer that was a gift from one of The Hubby's friends.  Mmmmmm.

I needed a super quick dinner, so I went rummaging in the fridge and pantry and came up with this.  What a winner!  Of course, regular lasagna is yummier, but this took less than half an hour to make.  That's a win in my book!


Venison Sausage Lasagna Skillet

1/2 lb venison sausage (or sweet Italian sausage)
1 tsp garlic powder
1 tsp dehydrated onion (you could use real onion)
1 tsp dried basil
1 c spaghetti sauce
1 c ricotta cheese (I used fat free)
1/4 c parmesan cheese
1/4 c shredded mozzarella cheese
8 lasagna noodles (I used whole wheat), broken into small pieces and cooked


Brown sausage in a large skillet.  If there is a lot of excess fat, drain it off with a paper towel. 

Stir in spices and spaghetti sauce.

Mix in cheeses and noodles.  Cover and let cook for about 5 minutes for flavors to combine.  Serve and enjoy!

Lunch: 1.7.11

Friday's snack was a berry applesauce, some cocoa almonds, a baby banana (not pictured), and a juice (she brought home a Capri Sun from girl scouts).

Lunch is some skillet bread with feta cheese, some wild rice, a couple chocolate covered pretzel hearts, dried plums, and an apple.

Lunch: 1.6.11

Snack again is apple rings, cocoa almonds, and juice.

Lunch is a frog shaped cheese sandwich on fresh pain de mie, a baby banana, some peach applesauce, dried plums, and some heart shaped chocolate covered pretzels that I found at the store.

Lunch: 1.5.11

Snack on Wednesday was her current favorite - apple rings with cocoa almonds and a juice.

Lunch is some leftover venison sausage lasagna skillet (I'll post a recipe soon!), a baby banana, and some animal crackers.

Lunch: 1.4.11

I need to make some pain de mie.  As a result, lunches are a little different until I get it made!

Snack is the same as yesterday, because she loved it - apple rings, cocoa almonds, and juice.

Lunch is some chinese dumplings (pork & leek, frozen from the local asian market), gyoza dipping sauce, a baby banana, a tiny sugar cookie (decorated by one of my friends at my cookie decorating party), leftover black-eyed peas, and some dried plums.

Lunch: 1.3.11

Back to school and Happy New Year!

For snack, the Girl has some apple slices, cocoa almonds, and a juice (not pictured).

Lunch is a cheese and white bean puree quesadilla on whole wheat tortillas cut into hearts, some animal crackers Santa brought, a peach applesauce (I love the Mott's Healthy Harvest applesauce - all fruit, no added sweeteners), dried plums, and some popcorn, all packed in an Easy Lunchbox.

Recipe: My Dad's New Year's Day Black-Eyed Peas

Happy New Year!

I'll take good luck anywhere I can get it, and Black-Eyed Peas on New Year's Day is a delicious good luck tradition.

This is my father's recipe, and it's chock full o' veggies.  You can add hot sauce to yours if you like (I do), and it's also delicious with a little cheese sprinkled on top.  It's wonderful served with cornbread, too.

All gone... mmmm.

Give it a try!


My Dad's New Year's Day Black-Eyed Peas

2 1/2 c broth (I used veggie broth)
1 lb dried black-eyed peas (do not soak)
3/4 lb slab bacon or ham or a mixture of both, cut into 3/4" cubes, or small slices (I used low sodium bacon)
1 large onion, chopped
1 c chopped bell peppers (I used some mini ones I had)
1/4 c celery, finely chopped
1 carrot, finely chopped
1 tsp minced garlic
salt and pepper to taste
hot sauce if desired

In a 5 1/2 qt Dutch Oven, combine all ingredients except for hot sauce (if using) and stir well.  Cover pan, and bring to a boil on high heat, stirring occasionally.  Put lid slightly askew and continue to boil for 5 minutes.  Stir well, reduce heat to simmer, and cook for at least an hour and a half with the lid askew.  Stir occasionally so that it doesn't stick.  Serve with cornbread.