Lori has 3 kiddos that keep her insanely busy but she still finds time to be a fantastic cook, a fabulous photographer and an awesome Christian woman!
Here you are again, it’s 3:15 pm and you forgot to thaw the “meat” for dinner. Ugh! Anyone else ever have this problem? Well, I may have a few solutions for you. Today, I am going to give directions and recipes for 5 meatless meals. My family has eaten all these meals and, believe it or not – they give all 5 “thumbs up”! Even my pickiest 7 year old.
Favorite Baked Ziti
Classic Scratch Pancakes
To the Grocery Store: 1/2 lb of dried ziti (or penne) 15 oz ricotta cheese shredded mozzarella 3 or 4 cups (How cheesy do you like it?) 26 oz jar spaghetti sauce or 3 C if you make your own 1/2 C grated parmesan cheese Directions: 1. Set oven to 350. 2. Grease 9×13 casserole dish. 3. Prepare pasta as directed. Cook until tender. Drain well. 4. In a large bowl, mix ricotta and 1/2 of the mozzarella. Mix in pasta. 5. Pour 1/2 of spaghetti sauce into the bottom of casserole dish, spread to cover bottom of dish. 6. Add pasta/cheese mixture. Spread to cover sauce. 7. Cover this with remaining spaghetti sauce. 8. Sprinkle with parmesan and remaining mozzarella. 9. Bake uncovered for approx. 30 – 40 min. You want it to be bubbling on the edges. My hubby likes the cheese a little dark in spots. I usually bake min closer to 40 – 45 min.
Scratch Mac – I never knew how easy it was to make homemade mac n cheese. After I discovered how to do it, Iʼve never gone back. No more blue box in our house and the kids are perfectly ﬁne with that! They prefer this to any other.To the Grocery Store: 8 oz shredded sharp cheddar (you could really use any cheese your family likes) 8 oz elbow pasta (or any noodles you have in the cupboard) 4 Tbs butter (unsalted) 4 Tbs ﬂour 2 C milk (approx.) salt to taste 1. Start by preparing your pasta. Directions: 2. While this boils, shred your cheese (if not already shredded). 3. I like to get my milk out and pour into a measuring cup, easier to use while mixing. 4. I like put all 4 Tbs of ﬂour into a small bowl, too, like with milk, just makes it easier. 5. Next we will make our roux (sauce of butter, ﬂour, milk). Melt butter in pan, medium heat. 6. Slowly whisk ﬂour into butter. Do this a little at a time. It may get chunky and look all wrong. Donʼt fret, itʼs ok. 7. After all ﬂour is mixed in, continue whisking, while slowly add a bit of milk. Now itʼs really going to look wrong… nope, itʼs ok (see pic). Keep doing this, adding milk little at a time, until it ﬁnally mixes smooth. Now you know why the gals in the days past had such strong arms! Hahaha 8. Add shredded cheese and whisk. You will need to add more milk. Keep whisking. You want this to be a beautiful, creamy sauce. You may or may not need all 2 C of milk. You may need more. It varies every time I make this. 9. Drain your pasta and mix into the cheesy goodness. Voila! You just made Scratch Mac!
To the Grocery Store: ﬂour tortillas any shredded taco, nacho, or mexican blend cheese butter (i always use unsalted) sour cream salsa lettuce Directions: 1. Butter one side of tortilla. 2. Warm 12-inch pan, medium heat. Place tortilla into pan. 3. Pour approx. 1/4 – 1/3 C cheese onto half of tortilla. 4. Fold tortilla in half, creating “D” shape. 5. Warm until slightly brown. Then ﬂip. 6. Once both sides are browned, remove from pan. 7. Here is where I like to layer with sour cream, salsa and lettuce. Cut into fours and eat! My kids prefer that I spoon the salsa and sour cream onto their plates so they can dunk their tortillas (note: we were out of salsa for picture). However you eat it, they are easy peasy, and quite tasty!
To the Grocery Store: 2 eggplants salt 2 eggs 1 C breadcrumbs 1/2 C vegetable oil (enough to ﬁll bottom of your pan 1/4 inch) 24 oz jar of spaghetti sauce 1 1/2 cup mozzarella cheese basil (to taste) Directions: 1. Preheat oven to 400. 2. Peel eggplant & slice into 1 in slices. Sprinkle with salt to draw out excess moisture. Leave them to sit on a paper towel 15 – 20 min. 3. Pat dry eggplant slices. Heat vegetable oil in a deep skillet or dutch oven (oil may splash) on medium-high. 4. Pour breadcrumbs into shallow dish & the eggs to another. Set up a dipping station near your hot oil (see pic). Dip each eggplant slice into egg, then coat in breadcrumbs. I did 4 or 5 slices at a time. 5. Carefully, place each slice into the oil, working in batches, and cook until each side is golden brown. Place onto a paper towel and move onto next batch until all slices have been browned. 6. Spread 1/2 C of tomato sauce into a 9×13 dish. Place half of the amount of eggplant slices on top of sauce. 7. Spoon another 1/2 C of sauce over those slices. Sprinkle on approx. 1/2 C of mozzarella cheese and top cheese with basil (maybe 2 – 3 tsp). 8. Layer the rest of the eggplant slices on the cheese & basil. Top with the remaining sauce and cheese. Sprinkle 2 – 3 tsp of basil, again. 9. Bake at 400 for 20-25 minutes, until cheese is golden brown & bubbling.
To the Grocery Store: 1 1/2 C ﬂour 3 1/2 tsp baking powder 1 tsp salt 1 Tbs sugar 1 1/4 C milk 1 tsp vanilla 1 large egg 3 Tbs melted, unsalted butter oil for griddle/frying pan Directions: 1. In a large mixing bowl, whisk together dry ingredients. 2. Pour in milk, vanilla, egg and butter. 3. Whisk. DO NOT OVER MIX. You still want a few chunks. I only whisk for about 60 seconds. 4. Heat oil on griddle/pan to medium-high heat. Pour 1/4 – 1/3 C batter onto griddle. Flip when bubble are visible around the edges of pancake. I like to put a wire grate on a cookie sheet, in the oven and keep the pancakes warm on that until I am ﬁnished making the pancakes. That way I can eat with my family. This makes about 8 six – eight inch pancakes. This recipe doubles very well, too!