Up, up, and kind of away!

This weekend was Freedom Weekend Aloft and guess what!!! Landon got to get in a hot air balloon. He only went up about 15-20 feet, but still! I am so proud!
The balloon going up right down the street:
Another balloon going up right down the road:
Landon and Aunt Tammy starting to go up:
Getting brave and looking out:
This might actually be fun:

Crock Pot Lasagna

1 lb lean ground beef
1 26 oz jar spaghetti sauce
1 8 oz tomato sauce
1/2 a 9 oz package no boil lasagna noodles
1 jar Alfredo sauce
3 cups mozzarella cheese
1/4 cup grated Parmesan cheese

1. Brown ground beef until cooked, drain off fat.

2. Spray a crock pot with non-spray cooking spray (or use the Reynolds crock pot liners) spread 3/4 of the pasta sauce on the bottom. Stir in the remaining pasta sauce and the tomato sauce into ground beef.

3. Layer 3 lasagna noodles over sauce in slow cooker, break noodles if necessary. Top with 1/3 of the Alfredo sauce and spread evenly. Sprinkle 1 cup of cheese and then top with 1/3 of meat mixture.

4. Repeat layering twice, using 2 lasagna noodles for the last layer, sprinkle Parmesan cheese over top.

5. Cover; cook on low setting for 3.5 to 4.5 hours.

Serves 8
WW Points: 9

Deep Dish Pizza Casserole

1 pound ground beef
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 can refrigerated pizza crust dough
1 1/2 cup part-skim mozzarella cheese

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Makes 6 servings
WW Points: 8

Cubed Steak and Wild Rice

(from www.allrecipes.com )

INGREDIENTS

• 2 tablespoons butter
• 1 pound cube steak, cut into bite size pieces
• 1 (4.5 ounce) package long grain and wild rice mix
• 2 cups water
• 5 fresh mushrooms, sliced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons garlic powder
• 1 tablespoon onion powder

DIRECTIONS

1. In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
2. In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

Goodbye Old Friend!

We said goodbye to my very first car today, Zippy. It was a nice long 11 years, but time to trade her in and get a newer model. David is now the proud owner of a Honda Fit. Here's to hoping for another 11 good years with a Honda!

3-Step Jambalaya

1.) In large saucepan over high heat, saute for 5 minutes:
-2 Tbsp. butter or margarine
-Rice from 1 pkg. of Rice-A-Roni Spanish Rice
-1/2 cup chopped onion
-3/4 cup chopped bell pepper

2.) Mix in and bring to a boil:
-2 cups water
-1 (14.5 oz) can diced tomatoes (drained)
-Rice-A-Roni Spanish Rice special seasoning
-1 pkg. Hillshire Farm Smoked Sausage, cut into 1/4 inch slices

3.) Final Steps:
-Lower heat, cover and simmer for 20 minutes or until rice is cooked. Remove from heat and stir. Add hot sauce to taste.

Makes 4 Servings.

Overnight Rotini Bake

1 lb ground beef
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 cup)
1 can (28 oz) crushed tomatoes, undrained
2 cups hot water
1 envelope onion soup mix
1 teaspoon Italian seasoning
3 cups uncooked rotini pasta (9 oz)
1 1/2 cups shredded mozzarella cheese

1. Spray 13x9-inch glass baking dish with cooking spray. Cook beef, onion, bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is throughly cooked; drain. Sir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.

2. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.

3. Heat oven to 375F. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

Georgia Aquarium

We finally took Landon to the Georgia Aquarium yesterday and he had a blast. To save you the details I am going to show parts of our visit in pictures:
An excited Landon waiting in line for the elevator to the walkway:
The tank that greeted us on our way into the aquarium. There was an identical one on the right wall as well:
Landon watching the fish go by. He could have stood there for hours!
A jellyfish:
The sea turtle landon had to see:
The big mantaray:

Black Bean and Corn Enchiladas

These were really yummy and David didn't even realize there wasn't meat in there until I told him.


1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Mexicorn, undrained
1 can (4.5 oz) chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (19 oz) enchilada sauce
10 flour tortillas (6 inch)
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

1. Heat oven to 350F. Spray 13x9 inch glass baking dish. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.


2. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/4 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

3. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Make-Ahead Cheeseburger Lasagna

YAY! A new recipe. I actually cooked something new for dinner tonight and it turned out great! A new twist on the classic lasagna! Enjoy!


1 1/2 lb lean ground beef
3 tablespoons instant minced onion
1 can (15 oz) tomato sauce
1 1/2 cups water
1/2 cup ketchup
1 tablespoon yellow mustard
1 egg
1 container (15 oz) ricotta cheese
2 cups shredded Cheddar-American cheese blend (8 oz)
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, sliced
1/2 cup dill pickle slices

1. Spray 13x9 inch (3qt) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium0high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally.

2. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.

3. Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1 1/2 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.

4. Heat oven to 350F. Bake lasagna covered, 45 minutes. Uncover and bake 25 to 35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.

5. Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.