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Barefoot Love!
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Years ago,
I started searching for ways to get my kids to eat their vegetables!
The rule was always the same in our house:
Take it or Leave it.
But, if you take it...
Green always comes first!
And... No Gagging, Squalling, or *Fake Choking Allowed.
* Real Choking, of course, would earn you a one way ticket to the Heimlich...
followed by a stern lecture to use more sense when stuffing your green beans into your mouth.*
So began, the infamous Green Bean races.
My husband, I admit, did his best to play along.
His nostrils may have flared,
(probably always will)
his eyes may even have watered... on occasion,
and he may follow anything green with his milk glass...
But, he ate them!
He ate them because he knew little eyes and brains were watching.
But really, he ate them because he's awesome!
At the start of supper,
after *Thanks* and *Thoughts* were given
for what we were about to receive,
green bean-thirsty forks hovered over our plates waiting to dig in!
Some finesse was necessary here.
I mean, the whole point of the game was, in fact,
to get the green beans past the taste buds
and into their stomachs
without them catching on to our manipulation techniques.
What can I say?
It worked.
And the kids...
Well, let's just say this was one race we Always let them win!
*For the record*
No Child or Adult was harmed in any of The Great Green Bean Races.
All were willing participants...
Because that's just how we roll.
Eventually, we graduated to eating "trees" (Broccoli florets)
and the occasional green salad,
most often loaded with sugar-rich dressings for the kiddos
(gotta start somewhere)
and a boiled egg, for good measure.
However, it was pure genius, on my part,
(Thank you, Thank you very much!)
the day I first substituted Spinach in one of our family's favorite dishes.
They never noticed the beef was gone.
And they're still coming back for more!
It doesn't get much easier than this recipe.
It's not overly loaded with sodium and sugar and preservatives,
like most pre-prepared frozen dinners (depending on the sauce you use).
And it's Oh, so yummy...
with a loaf of French Bread and a nice Salad on the side.
***
☮
Spinach Lasagna
3 cups Ricotta Cheese
3 cups shredded Mozzarella
3/4 cup Parmesan
2 Eggs
1 (48 oz.) jar Your Favorite Spaghetti Sauce
1 pkg. Frozen Spinach, thawed and drained
Lasagna Noodles
Cook noodles to desired tenderness.
Mix Ricotta, 1/2 cup Parmesan and eggs.
Thaw Spinach and add to cheese mixture.
Layer in a lightly greased 9x13 baking dish:
Spaghetti sauce, noodles, cheese mixture, mozzarella.
Repeat layers.
Bake at 400 degrees for 30 to 40 minutes.
Let stand to cool and thicken.
Enjoy!
*I sometimes use Large Curd Cottage Cheese, in place of the Ricotta,
when I want to cut down on the fat and cost of the Ricotta.
Not quite as rich, but still very good!*
*I also tend to use whatever form of spinach I happen to have in my fridge.
When I have fresh Baby Leaf Spinach I just stir in, roughly 3 cups of uncooked spinach, to the cheese mixture.*
***
You want reviews?
How 'bout,
"I'm Popeye the Sailor Man,
I'm Popeye the Sailor Man.
I'm strong to the finich
Cause I eats me spinach.
I'm Popeye the Sailor Man!" ヅ
How 'bout You?
Have a recipe you want to share on
*I Cook Barefooted!*?
Show some Barefoot Love and...
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“Do not be too timid
and squeamish about your actions.
All life is an
experiment.”
~ Ralph Waldo Emerson
*Barefoot Love*Airbrush By, Colleen
2012