This is a recipe I came up with because my kids didn’t like meat in lasagna nor did they like veggie lasagna.  I like it because I don’t have to cook the noodles separately.   We don’t have this very often because of the cholesterol in it, so it’s a treat when we do.

INGREDIENTS:

• 16 ounces low-fat cottage cheese
• 16 ounce jar of Ragu Chunky Gardenstyle Spaghetti Sauce with Tomato, Garlic, & Onion
• 6-7  lasagna noodles
• 8 ounces reduced-fat mozzarella cheese (4 ounces for mixture & 4 ounces for topping)
• 1/2 cup grated Parmesan/Romano blend of cheeses (1/4 cup for mixture & 1/4 cup for topping)
• 2 eggs
• 2 teaspoons minced garlic
• 1/2 teaspoon oregano

Mix together cottage cheese, 4 ounces of mozzarella cheese, 1/4 cup Parmesan/Romano blend of cheeses, 2 eggs, garlic, and oregano.  Mix well.

Oil bottom of lasagna dish and spread a little Ragu sauce (about 1/2 cup) on bottom of dish.  Then start with layers:

1. 3 lasagna noodles
2. half of the cottage cheese mixture
3. half of the Ragu Sauce that’s left in the jar
4. 3 or 4 lasagna noodles, depending on size of your dish
5. last half of the cottage cheese mixture
6. the remainder of the Ragu Sauce
7. Top with 1/4 cup Parmesan/Romano Cheese blend & 4 ounces of Mozzarella cheese

Bake at 350 degrees, covered for 35 minutes and then uncovered for 10 minutes.  Let it set for 15 minutes or so before serving.

This recipe can be doubled.

We’ve been on several vacations throughout the past few years, and my husband would rely on our laptop GPS to navigate, especially when we would go downtown into the big cities.  It really came in handy when we were in downtown Chicago and also once when we were in downtown Denver looking for a certain restaurant.  It has come in handy and saved us from the frustration of getting lost countless times because my husband would plan our route ahead of time.  If you don’t have a GPS, then you check out Garmin GPS and the savings at Buy.com.

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You can substitute:

• 1 tsp. dried herbs…………………..………………………..for…..1 T. fresh herbs

• 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar……. for….. 1 tsp. baking powder
• 1 cup flour, 1/2 tsp. salt, and 1 tsp. baking powder….. for….. 1 cup self-rising flour
• 1 T. lemon juice or vinegar & 1 cup minus 1 T. milk … for….. 1 cup buttermilk
• 1 cup granulated sugar plus 1 tsp. cornstarch……………. for…. l cup powdered sugar
• 2 T. flour or 2 tsp. quick-cooking tapioca………………. for…. l T. cornstarch
  

Back when I was in high school, my two best friends and I were known as the “Three Muskateers.”  We were always together!  We’ve gotten together just a few times through the years.  Well, to my surprise, one of the muskateers was visiting with a friend where we go to church now.  We were both so surprised to see each other this past Sunday!  (understatement)  

Years ago, we were on vacation in Austin, Texas, and we saw some of our dear friends who had moved away.  We hadn’t seen them in quite a while, so to see each other in front of the Capitol Building was really a surprise.

Another year, we were on vacation in Colorado and were at the Outlet Mall in Silverthorne. Our daughter and I were looking at clothes, and I heard someone say, “Charla?”  I looked up and it was a friend from college who had lived across the hall from me in the dorm.  It had been years since we had seen each other.  

Have you ever had an unexpected reunion with a dear friend you’ve known from way back?

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I fixed this again and have modified the recipe.  My family really likes this!

I only had 10 minutes to fix a meal, so this is what I did.

INGREDIENTS:

• 1 can Hatch Green Chile Enchilada Sauce, Medium – 14 ounces
• 1 can cream of chicken soup (98% fat free is what I like to use)
• 1 12-13 ounce can chicken breast with the broth
  
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• Optional:  1 small can of dices green chilies  (I was in a big hurry and didn’t use them this time, but I always add them to my regular casserole recipe.  It was good without them, though.)
• Package Corn Tortillas (I used Food For Life’s Sprouted Corn Tortillas which are really good in this recipe!)
  
• Package of shredded sharp cheddar cheese
  

Mix the soup, enchilada sauce, chicken with broth, garlic powder, and pepper.

Pour 1/4 of the soup mixture in the bottom of a large skillet on medium heat.  Layer 4-5 corn tortillas torn into pieces to cover the soup mixture.  Pour 1/4 of the soup mixture on top of the tortillas.  Sprinkle 1/4 cup shredded sharp cheddar cheese on top of that.  Start the layers again: 4-5 corn tortillas torn into pieces, then the remaining soup mixture, and last sprinkle 1/2 cup shredded cheese on the very top.  Cover skillet with a lid and let heat until mixture is thoroughly hot and cheese is melted on top.

Very quick & easy recipe!