A Juggling Mum

Ingredients

500g ground beef
1/4 cup onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
500g pasta shells, cooked
6 cups mozzarella cheese
700g cottage cheese
2 eggs
1/3 cup parmesan cheese
2 tablespoons parsley
800g jar of spaghetti sauce

Directions

In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside.

In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13×9x2-inch baking dish.

Top with beef mixture and spaghetti sauce (dish will be VERY full).

Freeze. Cover tightly with foil. Seal additional cheese in package attached to pans.

To serve:.

Thaw all day in refrigerator.

Baking Instructions:.
Cover with new layer of foil and bake at 350ºF for 45 minutes. Sprinkle with remaining mozzarella.
Bake, uncovered, 15 minutes longer or until the cheese is melted ad bubbly. Let stand 10 minutes before serving.

Serves 6 to 8

500g ground beef
1 can tomatoes
3 cans tomato sauce
1/2 cup chopped onion
1/4 cup chopped green pepper
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
8 to 12 lasagna noodles, cooked and drained
350g mozzarella cheese

Preheat oven to 180C. Spray a baking pan with nonstick cooking spray.

In a large pan, add tomatoes, tomato sauce, onion, green peppers, and oregano to browned meat. Simmer for 30 minutes.

Spoon 1/2 of the sauce into prepared pan. Arrange a layer of noodles over sauce; sprinkle with half the cheese. Repeat layers. Bake for 30 to 45 minutes.

I was just browsing through the Essential Baby Forums and found Xiola’s recipe for Chocolate Fudge Cake, it has gotten a lot of good comments so I’m going to give it a go Here’s the recipe:

1 2/3 cups plain flour
1 1/2 tsp soda bi-carb
1 tsp salt (I don’t add salt as I use salted butter)
2/3 cup cocoa
1 1/2 cups caster sugar
2 eggs
60g butter, softened (nearly melted)
1/4 cup vegetable oil (I’ve used olive oil and it’s fine)
1 tsp vanilla essence
1 tblsp vinegar (I always use brown, I reckon it makes the cake richer and more moist…my mum swears by white) and enough milk to make 1 1/2 cups

Mix everything together and beat with electric mixer for three minutes or until thoroughly combined. Cook at 180 degrees for 35-40 minutes or until cooked through.

INGREDIENTS

1/4 cup dried onion flakes
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 teaspoons garlic powder
1 tablespoon cornstarch
2 teaspoons oregano

DIRECTIONS

1. Place all ingredients in blender and blend on high till well mixed and powdered.
2. Spoon 6 even portions of mix into plastic snack bags. Label and store in your spice cabinet (It will keep indefinitely).

Recipe and Image Source: Taste.com.au

Ingredients (serves 1)

* 2 small Desiree potatoes, quartered
* 3 teaspoons olive oil
* 1 single chicken breast fillet, trimmed
* 1 slice Swiss cheese, quartered
* 2 bacon rashers, rind removed, halved lengthways
* 1 carrot, peeled, sliced, steamed
* 2 baby squash, quartered, steamed

Method

1. Preheat oven to 230°C. Line a baking dish with baking paper. Place potatoes in baking dish. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat in oil. Roast for 20 minutes or until golden. Reduce oven to 200°C.
2. Cut a pocket lengthwise through middle of chicken, making sure not to cut all the way through. Push cheese into pocket. Wrap bacon around chicken. Secure with toothpicks. Season with salt and pepper.
3. Heat remaining 1 teaspoon oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Add chicken to potatoes. Roast both for 10 minutes.
4. Serve chicken with potatoes and steamed carrot and squash.

Recipe and image courtesy of Kraft Canada

110g Butter
½ cup Sugar
2 Tablespoons Honey
4 cups Rice Bubbles
½ cup coconut

1. Boil butter, sugar and honey gently for 2-3 minutes.

2. Combine Rice Bubbles and coconut in a bowl and stir in the sugar mixture.

3. Press into a lined slice tray

4. Refrigerate for 20 to 40 mins,

5. Cut into fingers and store in fridge.

1 packet taco seasoning
2/3 cup water
puff pastry sheets
2 cups grated cheddar cheese

Brown ground beef and add taco seasoning and water.
Cook for 5-10 minutes; set aside.
Lay out pastry
Spread ground beef over pastry - leaving about 1 inch of pastry on one edge free of filling.
Top beef with grated cheese.
Roll up with the long edge closest to you.
Pinch seam to seal.
Slice the roll into 1-inch thick slices with a serrated knife.
Place rolls 2″ apart onto a cookie sheet that has been sprayed with cooking spray.
If any filling falls out just press it into the top of the rolls.
Bake at 180°C for 15 minutes until golden brown and puffy.
Serve with salsa, sour cream or guacamole for dipping.

These would also be great to use up any left over taco meat.To freeze: Allow to cool completely. Flash freeze and then place in a ziploc bag when firm. Label, seal and freeze.

To Serve: Thaw in fridge overnight or thaw/heat in microwave about 45 seconds on high.