lean ground beef; 1 cup water; 2/3 cup milk; 1 bag (8 oz) shredded mozzarella cheese (2 cups); nonstick cooking spray and foil. Sauce: Heat oven to 425 degrees F. Brown beef in 10-inch skillet, breaking up beef into small pieces; drain. Stir Tomato Herb Sauce and water into beef; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally. Meanwhile, mix Ricotta Sauce Mix and milk in liquid measuring cup or small bowl, using whisk or fork. Layer: Spray 8-inch square glass baking dish with cooking spray. Layer lasagna: Spread about 2/3 cup beef sauce in dish. Layer with 2 uncooked Pasta sheets (side by side), 2/3 cup beef sauce (cover Pasta with sauce), 1/4 cup ricotta sauce and 1/2 cup mozzarella. Repeat layers twice, starting with Pasta. Add remaining Pasta, beef sauce and mozzarella. Sprinkle with Parmesan Cheese. Kitchen Tip: Substitute 1/4 cup dry red wine for 1/4 cup of the water.
fat meat. Carbohydrate Choices: 2. Made with quality ingredients. Progresso Kitchen Favorites dinners combine high quality ingredients to create delicious meals that become family favorites!
I think I’ve settled on a few new favorites and need I say healthified breakfast treats. These banana bread french toast cups may be just as good as waking to a special present just for you on Christmas day
It's Breakfast when lightly toasted with a fried egg on top. This bread has a wonderful flavor - a little nuttiness from the oats, a hint of sweetness from the molasses, and the goodness that only comes from freshly-ground whole wheat flour
This Banana Bread French Toast is topped with caramelized bananas for a banana lover’s delight. French toast is getting a major upgrade right now, and all we had to do was switch out regular bread for one of my other favorite types of bread
This SundayI bring you Banana Bread Pancakes with Toasted Pecans. Recipe adapted from Georgia DownardBanana Bread Pancakes with Toasted Pecans2 cups flour2 1/2 teaspoons baking powder1/2 teaspoons baking soda4 tablespoons sugar1/2 teaspoon salt1 1/2 cups buttermilk2 large eggs6 tablespoons butter, melted1 teaspoon vanilla2 very ripe medium bananas (about 12 to 14 ounces)1 cups pecans, toasted lightly and choppedSoftened butter, for cooking the pancakesIn a bowl whisk together the flour, baking powder, baking soda, sugar and salt
I was fortunate to participate in this unique recipe contest where the contestants were able to choose their favorite mustard from Stonewall Kitchen website to create a recipe to enter into the contest
In China, I learned how to make a comfy and inviting home in an apartment where the heat was regulated by the government, where I found icicles dripping out of my faucet one Christmas morning and ants inside my refrigerator, where I had no hot water in the kitchen for washing dishes