~Skillet Lasagna~

This evening we had the next best thing to old fashioned lasagna that takes a while to cook, combine and bake in the oven....Skillet Lasagna!

 

I am posting the previous blog post that I posted last year for this household's staple.

 

Here's the Skillet Lasagna.

 

 

 

~ Stir Fry ~

One of my favorite side dishes is vegetable stir fry using the latest locally grown vegetables that I get at the farmers market or in my Greenling order.  

So last night I made Stir Fry to go with sliced ham and I also made the yummy Hashbrown Casserole that we carry. 

For the Stir Fry you need the Stir Fry gourmet cupboard mix , 1/3 cut water and the instructions call for 12-16 oz of frozen Chinese vegetables (but I use fresh vegetables).

Directions: Pour 1/3 cut water in skillet. Add in 12-16 oz frozen Chinese vegetables. Then add in the seasoning packet. Cook until vegetables are cooked.  Since I used fresh vegetables (zucchini, white eggplant, onion, purple eggplant, green pepper (green pepper was from my own garden)) , I first stir fried them for 5-10 minutes in a little olive oil with minced garlic added then added the water and mix. 

That's all there is to it!  The mix adds a wonderful stir fry flavor!  I made enough to freeze two additional single servings for myself.

Here's my plate after I took a few bites...sorry forgot to take a done photo.  But here you see the stir fry and the hashbrown casserole. It was a terrific dinner! (you can click on the hashbrown casserole and it will take you to my blog about it from 7/12).  Get these mixes and more at my website today!

~ Hashbrown Casserole ~

Tonight we had barbeque pork chops in the crock pot and I made Hashbrown Casserole to have with it

Here is what you need: 2 cups of water, Hashbrown Casserole contents, (cream of) celery soup, 1/2 cup cour cream and 1 cup grated cheddar cheese. Oops sorry, also need 1/4 cup butter..forgot to add to picture.

Heat 2 cups of water and contents of large bag on low for 10 minutes.

Add one 10 1/2 oz can of celery soup, 1/2 cup sour cream and 1 cup grated cheddar cheese

Here it is with the hashbrown mixture added. Mix together...

Pour into a 9 x 9 dish...

..and sprinkle with the contents of the small bag.

Melt 1/4 cup butter or margarine and pour over the top.

Bake at 350 degrees for 20 minutes.

This is officially my husband's new FAVORITE side dish!  We are going to have the leftovers with dinner Wednesday night as the side!

Can't wait to try it?  Get it here

Here is the photo from the website