Butternut Squash Lasagna Redo

https://www.chat-quiberon.com/2024/01/18/reb20mdum4 2

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https://modaypadel.com/oagnpia4 I posted this butternut squash lasagna last year but I thought it it needed a little re-do.
The Three Bite Rule - Butternut Squash Lasagna

https://manabernardes.com/2024/mxdnwjj

Don’t judge this lasagna until you try it. It is seriously so good and a great fall food. I love this one! It is much faster to prep & cook than traditional Italian lasagna.

http://www.wowogallery.com/y1c96z7zfqx

Butternut Squash Lasagna

https://fireheartmusic.com/c2zywc0c (adapted from Martha Stewart)

https://therepairstore.ca/ce2saukr9n

Ingredients:

https://therepairstore.ca/06kettsbw 1 butternut squash, roasted
16 oz ricotta cheese
½ cup cream cheese
1 egg yolk
1 1/2 cups shredded mozzarella cheese
½ cup Parmesan cheese grated
1 cup chicken (or vegetable) stock
½ box lasagna noodles

Directions:

Roast butternut squash with olive oil, salt, and pepper for about 30 minutes at 425 degrees. (this could be done the day before)
Combine ricotta, cream cheese, egg yolk, and ¼ cup Parmesan cheese.
The Three Bite Rule - Butternut Squash
Mix squash and chicken stock over medium low heat.
The Three Bite Rule - Butternut Squash Lasagna
To assemble lasagna: spread noodles on the bottom of a 9×9 baking pan; top with ricotta mixture and some cheese; layer more noodles; top with butternut squash mixture.
The Three Bite Rule - Butternut Squash Lasagna
Repeat laying noodles then ricotta and cheese, then noodles, then squash and repeating until all the layers are used.The Three Bite Rule - Butternut Squash Lasagna
Sprinkle some cheese on top.
Bake 30 minutes at 375.
The Three Bite Rule - Butternut Squash Lasagna
I sprinkled some fresh basil in there. I love the flavor combo and I hadn’t grabbed a package of sage. I think the fresh-factor is important and sage makes it more fall-ish.

https://www.justoffbase.co.uk/uncategorized/gsdh0zh5vb See? Pretty simple and it’ll feed a crowd. It is a great dinner to prep in advance and stick in the oven for just little fuss. It reheated well and I froze leftover pieces.
The Three Bite Rule - Butternut Squash Lasagna

Butternut Squash Lasagna (serves 6-9)

https://manabernardes.com/2024/zh60u29 1 butternut squash: $1.89
16 oz. ricotta: $1.99
4 oz. cream cheese: $0.62
1 egg yolk: $1.24
16 oz. mozzarella: $3.59
4 oz. Parmesan cheese: $1.98
8 oz. chicken stock: $0.11 ($2.99 jar/25 cubes=11 cents per cube/cup)
8 oz. lasanga noodles: $1.00
total cost = $12.42/9 servings = $1.38 per serving
Even cutting larger pieces (6 instead of 9) comes to $2.07 per serving!

Buy Alprazolam In Uk I had some leftover noodles. Early on in your layers, take a quick count how many noodles fit so you don’t run out mid layer when you could have scooched a few. I cut the up the leftover noodles with a little sauce and some cheese. Pow! Pop a meatball on and I’ve got a last minute dinner in the freezer some night! My resourceful Momma taught me well!
The Three Bite Rule - Butternut Squash Lasagna

What I Ate: Salad Bar

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https://masterfacilitator.com/6wd2vdu0f9 Well, we’ve made it to Friday! Somehow it always seems like an accomplishment. A wise gal, Ms. D, told me “I like to call it big Friday. Thursday is like little Friday.” I like that.

Buy Diazepam Legally Online I’ve been really into salads for dinner so I wanted to throw this idea your way. We like salad bar dinner to each customize and because it’s all the fun stuff at the salad bar that make it fun food. Toppings to a sundae.
3 Bite Rule - Salad Bar
There’s nothing super crazy in this bar, but it’s a good use for leftovers!

Manhandling Manicotti

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Manicotti is totally not seasonally appropriate but I don’t care. I love pasta in all forms and figured I’d try out manicotti one night when it wasn’t too hot to have the oven on. I can’t say this is my favorite. I really love lasagna  and stuffed shells come in a close second, but my manicotti was good. They’re just tougher to assemble than stuffed shells. It was a labor of patience.

I should give Amy’s manicotti a try  she learned to make it with Monterey jack slices instead of ricotta from her mom. That sounds easier and maybe cheesier!

http://www.wowogallery.com/19gnmc3 Look who photo bombed my picture! Windsor is often underfoot in the kitchen so I figured I wouldn’t crop him out of this one. It’s a tough one to capture since he’s black against cherry cabinets so nevermind how over exposed it is, just look for the red collar!
The three Bite Rule puppy photobomb

Ingredients:

https://space1026.com/2024/01/xmpg00xne 1 box Manicotti shells
2 cups tomato sauce
32 oz. ricotta
1 egg
1 cup baby spinach (optional)
1 tbs chopped garlic
2 tbs Italian seasoning
1 cup shredded mozzarella

Directions:

Boil manicotti until about 50% cooked, be sure not to overcook them then drain
Mix ricotta, egg, chopped spinach, garlic, Italian seasoning, and ¾ cup mozzarella until combined.
manicotti_ricotta_590_390
Preheat the oven to 375 degrees and prep a baking dish with nonstick spray and ½ cup tomato sauce
Carefully spoon ricotta mixture into the manicotti shells. (I used a teaspoon and filled using both ends (and gravity).
Spread sauce over the top, cover with foil, and bake for 35 minutes.
The Three Bite Rule manicotti
Remove the cover, sprinkle with remaining mozzarella and bake for another 5 minutes until golden and melty.
The Three Bite Rule manicotti

Buy Xanax Usa I added the spinach because I often have some leftover and it is an easy/healthy way to sneak a veggie into this. When I have leftovers I toss it into a plastic container in the freezer if I can’t use it right away. The ability to cook it or eat spinach raw makes it my favorite green.

http://www.wowogallery.com/a8swzpn This is a good one to make & freeze if you aren’t into eating it meal after meal! It would be a good one to give my cousins-in-law who are now new parents (if they weren’t 2,000+ miles away)!

https://gungrove.com/pkvn36p1 If I just scared you off….

https://manabernardes.com/2024/9vzlki4 Check out my baked ziti for easier assembly 
baked_ziti_scoop_590_390
or check out Martha’s Butternut Squash Lasagna I made and fell in love with if you are wishing fall upon us
squash_lasag_plate_590_390

Corn, Avocado, and Cuke Salad

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I have a brief (but delicious) one for you today. I just got back from San Fran and have a lot of catching up to do. I made this side salad for Father’s day since my dad is all about the avocados recently. It is a bit delayed but couldn’t be more perfect for the crazy heat we’re having here on the East Coast (San Fran, not so much). I liked it as an easy alternative for a veggie side.

Ingredients:

https://sieterevueltas.net/ia2kst1 2 cups corn
1 large cucumber (I used an English cuke so I didn’t have to peal it and there would be some dark green)
1 avocado
2 tbs chives (or green onions)
2 tbs Italian salad dressing
dash of salt

Directions:

https://equinlab.com/2024/01/18/5i5toznfwc Cook corn and roast corn slightly (roasting = optional).
corn roasting for corn/avocado/cuke salad
Chop cucumber, avocado, and chives.
Combine dressing with all the chopped ingredients and serve immediately.
corn avocado cuke salad thethreebiterule.com
Tip: leave out the avocado until serving but the rest can be prepped earlier that day
corn_salad_mixed_590_390

Buy Valium Next Day Uk I like the color and textures in this one. I would have been tempted to throw in some tomatoes if I had any around. The chives came from my garden and yes, they are the only edible thing growing right now. I’m crossing my fingers for my tomato plant that seems to be rockin’ some green future-tomatoes.

https://www.ngoc.org.uk/uncategorized/future-events/kgx1cop9 I think it also lends itself well to a Mexican meal or if you have an abundance of fresh corn this summer! It is light and cool so serve it at your next bbq and throw any leftovers into a quesadilla or onto your salad or dip into it with chips.

What I Ate: Couscous

https://www.chat-quiberon.com/2024/01/18/5ytj7uf 0

https://serenityspaonline.com/f2lssa78nvd To continue this What I Ate series, I have a fun side for you.

https://masterfacilitator.com/id7t5plu This was a perfect summer meal. Marinated grilled chicken and couscous packed with veggies. I loved the flavor and was really jazzed about the couscous as a side. It might not look extra special but it was just right.
what I ate : couscous
I cooked the couscous as I normally would but I roasted tomatoes while the couscous was cous-ing. I added the roasted tomatoes, and spinach I chopped up as if it were an herb. Worked like a charm to use a somewhat small amount of leftover spinach and “hide” it in a way. I added a touch of butter and Dijon. Perfect!

https://www.justoffbase.co.uk/uncategorized/7wvi5osaj Ingredients:
Israeli couscous
10 grape tomatoes
1-2 cups spinach, cut chiffonade
1 tbs butter (or 2 if you’re being real)
1 tbs dijon mustard

Spinach and Artichoke Calzone

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https://www.ngoc.org.uk/uncategorized/future-events/0gczrq5zfk5 I’ll put almost anything in a calzone. I like to do a few meatless meals sprinkled throughout the regular scheduled items. It is such a cost saving and it is never a bad thing to add more veggies into our lives. This wasn’t my greatest calzone. I think I didn’t like that there wasn’t enough texture for my taste. The inside was flavorful but cheese + spinach + artichoke + more cheese, made for a gooey center.

Ingredients:

https://masterfacilitator.com/z0527b3 1 pizza dough ball
12 oz shredded mozzarella
8 oz ricotta
2 cups baby spinach
8 oz artichoke hearts
1 tbs garlic, chopped

Directions

Preheat oven to 400 degrees
Mix ricotta, spinach, artichokes, and garlic together.
spinach_artichoke_mix_590_390
Gently stretch dough into a big circle and lay it onto a baking sheet with one half centered aka, the bottom of the calzone (with the other hanging off, aka the top).
Layer some of the filling spreading it out, almost to the edge.
Top it with mozzarella, layer on more filling, then more mozzarella until both cheese and filling runs out.
Carefully fold the top over to meet the other edge. Gently press the edges to seal.
spinach_artichoke_formed_590_390
Brush with eggwash, if desired.
Cut about 4 slits on the top to let steam out.
Bake 30-40 minutes and let stand at least 5 minutes before cutting.
spinach_artichoke_cut590_390

https://sieterevueltas.net/7nu1qbcd6nx This is an oozer! I waited and cut but it still oozed a bit. I mean, the inside is very malleable so it started escaping a bit. I can’t even imagine if I cut it immediately! Be sure to fill, fill, and fill the calzone some more. The worst homemade calzones are super doughy without much in the middle. Get that filling all the way to the edges too. The eggwash is optional. It’ll make the top shiny and restaurant-quality looking. I also never recommend trying to transport the uncooked calzone. Load it up right on the pan you’re cooking it on. You’ll hate your life trying to move it since you won’t have enough hands/spatulas/coordination to move it from your counter to the pan gracefully.

https://mmopage.com/news/nxo3o1uo spinach_artichoke_plate_590_390
The flavors were good, and the crust was the crunch needed but I thought the inside was too much of the same texture. I think because I had a texture issue with this, I’d stick to spinach and artichoke as dip or maybe I’d do it as pizza. Check out my other calzones I’d recommend in a heartbeat.

Leftover Rice Recreated into Magic

https://modaypadel.com/woyer0r2ul 1

I love leftovers. I love transforming one thing into something totally different annnnnd I love not spending any money to do it. These were a prime example of all these things. I had leftover risotto from the other day. I made more than usual but even with Mr. J and I eating it with dinner one night and leftovers for lunch the next day, there was still a good amount. I decided to make aranchini!
lemon_risotto_bowl_590_390
Aranchini are historically Sicilian but as you can imagine other regions of Italy have similar ones that they’ll tell you are not aranchini. I learned this while dining with the mob. Mine are not authentic since I didn’t have any mozzarella for the middle.
aranchini_plate_590_390
Even without this seemingly key ingredient, these were simply delicious. Maybe because I fried them. I never fry anything so it makes me appreciate it even more. Frying makes me anxious and it’s such a mess.

Ingredients:

1 ½ cups prepared and chilled risotto
2 eggs, whisked with 1 tbs water
1 cup panko
2 tbs grated Parmesan

Directions:

Preheat oil ½ deep in a pan on medium
Scoop refrigerated risotto into 1” balls
Dip each into eggwash then roll in panko until completely covered
Fry in batches turning until golden brown.
Remove and let rest on paper towel.

These were so surprisingly good! I let them get pretty fried before turning them the first time. I think that really helped them stay together since they had a solid fried base on the bottom when I scooped with a slotted spoon.
aranchini_fry_590_390
We each ate a few as an app with dinner and I froze the rest. I think they’ll defrost pretty easily in the fridge and bake to reheat. They’ll be awesome when this weekend is over and I can celebrate a successful event (knock on wood!). I work all year for this weekend so wish me luck, dry weather, well behaved vendors, and lots of fundraising $$ coming in!