Hey friends! I’m sorry it has been so long since I’ve posted. I’ve been busy busy busy! (That’s a good thing.) My thesis paper is due in less than a month…so things are getting a little real around here. (That’s also a good thing.) The light is there. I can see it. It’s actually bright enough that I just might need to dig out the sunglasses.
- 1 lb mild Italian sausage (I use turkey sausage)
- 1 (15 oz) container skim ricotta cheese
- 1/4 cup refrigerated ready-made pesto
- 1 large egg, lightly beaten
- 2 (26 oz) jars pasta sauce (I use Classico Tomato & Basil spaghetti sauce)
- 9 no-boil lasagna noodles (I use Barilla)
- 4 cups (16 oz) shredded Italian five-cheese blend or (mozzarella works too)
- 1 lb ground turkey
- 2 cans peas (or two cups frozen)
- 2 cans corn (or two cups frozen)
- 2 cans cream of mushroom soup
- salt and pepper, to taste
- Velveeta
- tater tots
- 2-lb boneless beef roast
- 2 cups red wine vinegar
- 3 bay leaves
- 1/2 tsp garlic salt
- 1/4 tsp ground cloves
- 1/4 cup brown sugar
- 1/2 cup raisins
- 1 pork roast
- 1 (12 oz) package fresh cranberries (or 1 can whole cranberries if you forgot to freeze a few packages last November)
- 1/2 cup peeled and sliced ginger (or minced)
- 1 Tbsp sugar
- 1 Tbsp quick cooking tapioca
- 1/2 cup water
FREEZE: Dump all ingredients into one gallon size freezer bag.
cburtnett says
Really plan to try the cranberry pork roast sometime soon!
Bridget says
I know this sounds silly, but its so fun and nostalgic seeing your handwriting! It takes me back to notes in school!