Wednesday, August 13, 2008

Recipe Alert!

The quote of the day goes to Isaac this sunny Wednesday, when this morning in the front yard he zipped past me on his tricycle (pushing with his feet...he won't try to pedal, which aggravates me) and said, "Excuse me, Mommy. I need to go have a conversation with Evelyn."

The conversation was a bit more one-sided that I figure Isaac had hoped for, but it was a conversation nonetheless and I was not privy to the details.

I figure we still have a few months before they are actively plotting to take over control of the house, so I minded my own business and let the siblings talk.

Speaking of conversation, the dinner table is a great place to have one with your family (nice transition, huh?). I am a big advocate for families sitting down to eat together whenever possible with no television or music playing. It gives a chance for everyone to enjoy a bit of conversation and food for a small moment of the day.

Monday night we sat down to a lovely meal courtesy of the August 2008 issue of Southern Living Magazine. Although the conversation at our dinner table revolved around such talk as "No throwing your cup." and "Quit smashing your peas" and the all-time favorite, "Go to time-out" (It has been one of those weeks), the Lasagna Pizza Cups were yummy and quite easy to prepare.I wanted to share this recipe in case any of you needed something to add to your menu plan for next week.

Lasagna Pizza Cups
Southern Living August 2008

1/2 pound lean ground beef
1/2 cup chopped onion
2 garlic cloves
1 15 oz jar pizza sauce
1 can refrigerated buttermilk biscuits
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese

1. Preheat oven to 375 degrees. Cook beef, onion, and garlic in skillet over medium heat until meat is browned. Drain. Stir in pizza sauce. Remove from heat.

2. Press biscuits into bottom of well-greased muffin tin, being sure to press them on the bottom and up the sides as well. Spoon large tablespoonful of meat mixture into each cup. Top with large dollop of ricotta cheese and the sprinkle with mozzarella cheese.

3. Bake at 375 degrees for 18-20 minutes until golden (I only cooked mine for Remove from pan and enjoy!

***I didn't use as much pizza sauce as this recipe called for. I tend to not measure things and change recipes up as I go and I felt a whole jar of sauce would have just been too much. Also, I added bell-pepper to our meat sauce mixture. Next time I make these I am also going to throw in some shredded carrot simply to add some extra veggies without anyone ever knowing they are in there.



Shelley said...

YUMMY! I will have to try this one :)

Amy said...

I made the exact thing last night! LOVE Southern Living recipes. I also used less sauce and instead of the plain I used the chunky vegetable was great. I did catch my kids trying to pull out the veggies at one point though!! Thanks for sharing!

Erika said...

Love the recipe! That is one I will have to try. Thanks!

Ashley said...

YUMMMMMM!! I will make these this weekend! YAY! Thanks for the fun idea.