For the summer, or when you want to pretend its summer, Mexican lasagna is a perfect answer on what to make for dinner.
Cheese, peppers, onions, veggies and tortillas. Then top it all off with chips, avocado, salsa, fresh lime and a drizzle of honey cream.
Looking to get out of the pasta and red sauce routine?
Check out this easy and delicious Martha Stewart recipe for baked eggplant parmesan that will make you abandon your local Italian eatery.
This dish does take a little bit of time to make – what with the preparing of the eggplant, baking it, flipping each piece halfway through baking and then layering with sauce and cheese. But it is SO worth it.
It’s a great activity to take on while your tot is napping. The dish makes enough that it’ll provide a few meals, making it time and money efficient.
Please do yourself a favor and go try this farmhouse cheddar and leeks macaroni and cheese from Bon Appetit.
I think I’ve made this dish about a half dozen times and still I find myself delightfully surprised with the zing the leeks add to the familiar noodles and cheese dish.
This is a great recipe to make for a friend who just had a baby. The easiest way is to put everything together and then bake it all for half the time. Then, each night, just bake the portion you’ll be eating for the other half of the time. (The baking really makes the cheese and leeks crunch around the edges and preserves the noodles from being fried in the microwave.)
Pasta is the perfect answer when looking for a hearty dinner that is easy on the pocket book.
But noodles (or nee-curdles as my lovely niece used to say) plain or with tomato sauce can get boring pretty fast.
Cue lemons. And parmesan. Such a lovely combination. And add in some sour cream to make the pasta super creamy with a slight tang? I’m in.
Get the baked lemon pasta from the Pioneer Woman herself >> HERE.
