Some Yummy Recipes

Can I get a big WAR EAGLE!!!! My brother, Jason, and husband, Andy, went out to the BCS National Championship last week and had a blast. I was 37 weeks pregnant, so I obviously had to stay at home, taking it easy on the couch so I did not go into labor while Andy was gone, and staying indoors because of a mega ice storm. I wish I could have been out in Glendale, but I'm so so very proud of our Auburn Tigers and my Alma Mater! War Eagle!

So while I still work out the kinks of starting a blog, I thought I'd post some good recipes. I made my mom's lasagna tonight and added brussel sprouts as the greens to accompany the meal. I don't particularly care for brussel sprouts, but these were really good, easy, and delicious!

Here is my mom's easy lasagna recipe, which is a great go-to for taking meals to people, as it feeds around 10. I usually only take half of the lasagna when I take a meal to someone and we eat or freeze the other half.

1 lb ground round or lean chuck (I always use ground turkey)

2 1/2 c spaghetti sauce (28 oz jar)

1 c water, maybe more

9 pieces uncooked lasagna noodles

3 c mozzarella, shredded (reserve 1 c for topping)

1/4 c grated parmesan

2 T chpd parsley (can add some oregano or Italian seasoning)

15 oz skim ricotta cheese

Saute beef, drain, add sauce and water. Simmer 10 min. Combine ricotta, 2 c of the mozzarella, parmesan, and parsley. Pour 3/4 c of sauce in 9 x 13 pan. Arrange 3 pieces of lasagna. Pour 1/2 c sauce over pasta. Spread half cheese mixture. Cover with 1/2 c sauce. Repeat. Top with remaining pasta and sauce. Sprinkle with additional parmesan. (if freezing, cover with foil and freeze at this point) Cover with foil and bake 375 for 60 minutes. Sprinkle on top, remaining 1 c of mozzarella. Let stand 10 min. before serving.

And this has become our new favorite meal! Every time I make it, Andy is asking me to make it again:

Pecan Chicken with Honey-Mustard Sauce

3 T stone-ground mustard

4 chicken breasts

1 c pecan pieces, coarsely chpd

1/4 tsp ground red pepper

Sauce:

1.5 c whipping cream

2 T honey

2 T stone-ground mustard

1/4 tsp salt

Combine pecan and red pepper in shallow dish. Spread 3 T mustard on both sides of chicken. Gently coat chicken with pecan mixture. Place chicken in greased 9 x 13 and bake, uncovered, at 375 for 45 min. or until chicken is done.

In saucepan, heat whipping cream over medium-high heat until reduced by half (approx. 12 min). Stir in honey, 2 T mustard, and salt. Serve sauce over chicken.

Good served over wild rice. Serves 4 people.

The count down is on for Baby York's arrival! Only 10 days to go! Andy and I still go back and forth on a middle name, but I guess we'll all know what his name is when Baby York gets here! My parents and Andy have been a huge help with last-minute scrambling to get the nursery finished. Pictures of the nursery to come. This picture was taken when I was 32 weeks pregnant, and it's the most recent pregnant picture I have.