Sunday, July 19, 2009


Looking for a good way to stay on your diet? Make a big 'ole pan of something you don't like! That is exactly what I did yesterday. I made a fresh pan of meat lasagna for the boys and Kate, which left me free to eat what I wanted, within reason. I HATE cheese(for the most part), so this was a win-win situation. I love to cook and watch people enjoy my meals. I also loathe lasagna, so I wasn't tempted to gobble down all of its artery-clogging goodness.
Back to me, now. I have been, BAD,BAD,BAD in recent weeks. I was having a great run for awhile - getting in at least 1 hour of exercise, 5 times a week. I was eating well and getting a good amount of sleep. That all went to shit when we went on vacation (see previous post). Letting my healthy routine fall to the wayside was actually a good thing. Without it, I realize just how badly my body reacts to awful food and laziness. That has never happened to me before. I realize that living a healthy lifestyle is something I need to do or I am not a happy camper. I do beleive in enjoying food and drink in moderation. I do beleive in switching up your exercise routine when you get bored. The bottom line is we all need to take care of ourselves to be happy. We can take care of others, as long as we don't neglect ourselves.
Here's the lasagna recipe for those interested:
1/2 box of lasagna noodles
16 oz of tomato sauce or puree
Basil, garlic powder, salt & pepper
24-32 oz of Ricotta cheese
1/2 pound chopped meat
24 oz of shredded mozzarella
2 eggs
Cook lasagna, drain and rinse with cold water
Mix Ricotta, 2 eggs and spices(spice to your taste)
In a pan, brown chopped meat with 1 -2 TBS olive oil and season with garlic powder, salt and pepper - just brown, do not over cook!
When meat is done - layer in a lasagna pan as follows: cooking spray, sauce, noodles, cheese, sauce, meat noodles, repeat. Save most of the mozzarella for the top layer. Sprinkle on basil. Bake in over for 20-30 minutes in oven at 350. Keep checking to make sure lasagna noodles are not burning(this varies from oven to oven). Remove when golden and bubbly. Let lasagna cool uncovered for 30 minutes to set. Then cover with tinfoil. You can eat or refrigerate at this point.

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