This simple lasagna recipe is packed with veggies and calcium-rich dairy. Cooking it in a slow cooker is a great way to prepare a healthy home-cooked meal on a weeknight. This recipe comes to us from our friends at Produce for Kids.
Cooking Tip of the Week: No-boil lasagna noodles are a great time saver, but you may need to add extra liquid to your recipe since the noodles will absorb it. Check the package for a recommendation on adding water or additional sauce to the recipe.
Food for Thought: This recipe calls for sweet onions, which have a pleasant, sweet flavor that kids love! Sweet onions are typically white or yellow and have a flattened (or squished!) look. White onions are the strongest tasting, so they’re best when cooked, while red onions are best for eating raw in salads or guacamole. When in doubt, just go with yellow onions, they’re all-purpose!
Family Dinner Conversation Starter: If you could have dinner with any person in the world, who would you pick?
Take a trip to an Indian grocery store for spices. You will be amazed at the colors, scents and shapes of spices you have never seen before… or you have seen, but never whole. The spices are much cheaper, fresher, and often in bulk bins so you can avoid all the annoying packaging.
Have the shop keeper recommend their favorite brands. Stock up on chutney, curry mixes, spices and great stainless steel tins to store them in. Then go home and replace all your old spices with new fresh ones. Yes, that turmeric in the back of your cupboard has the shelf life of about a year, after that it becomes tasteless, or worse, bitter. Throw it away my friend.
By the way, Indian markets are the best place to find the tiered “tiffin” lunch boxes.
It will only take you 10 minutes to make this marinade. Then while the chicken is marinating for an hour, you can start the brown rice cooking, make a salad, play Go Fish, set the table and feed the hamster. Fifteen minutes before dinner time pop the chicken under the broiler, light the candles and hide all the cell phones. Ring the dinner bell…
Should you buy shrimp fresh or frozen? If you can get local fresh shrimp, you are very lucky. Buy them. However, most shrimp you see in the market have been frozen and defrosted. There is nothing wrong with that, but why let the fishmonger defrost them (who knows how long ago that was) when you can do it yourself?
If you want to cook shrimp that is still frozen, bring a big pot of water to a boil. Salt it; you can also add a few bay leaves and some lemon slices. Throw the still-frozen shrimp into the pot. Just as soon as the water starts to boil again, take the pot off the heat, and when the shrimp are pink and curled — this should take 2 to 3 minutes more — they will be done.