I am one of the many moms that have a picky eater under the age of five. If he had his way, he would only eat chicken nuggets, macaroni and cheese, and pudding. After many attempts to make a meal that the whole family will enjoy, I found a recipe in one of my cooking magazines and changed it up to suit my busy lifestyle. This meal is sure to please the picky eaters in your home.

Ingredients:
1 pound of lean ground beef
1 26 oz. can of Hunts Four Cheese spaghetti sauce
1 26 oz. can of Hunts Garlic & Herb spaghetti sauce
1 pound Velveeta cheese, cubed
6 “no boiling required” lasagna noodles

Directions:

1. Preheat oven to 375.

2. In a large skillet, cook ground beef over medium heat until no longer pink. Drain.

3. Add can of Garlic & Herb spaghetti sauce and half of the can of Four Cheese spaghetti sauce to the ground beef. Stir well and heat through.

4. In a greased 13-in. x 9-in. x 2-in baking dish, spoon in half of the meat sauce. Top the meat sauce with three noodles. Cover the noodles with half of the cubed cheese.
(Please note: the cubed cheese will not completely cover the noodles. This is fine because the cheese will spread while baking.)

5. Now spoon the rest of the meat sauce over the cheese. Add three more noodles and cover the noodles with the rest of the cheese.

6. Top with remaining Four Cheese spaghetti sauce.

7. Cover baking dish with foil.

8. Bake for 1 hour at 375.

9. Let lasagna set for 10-15 minutes before serving.

Yield: 6-8 servings.

Serve lasagna with a side salad and breadsticks for a complete meal.

This kid friendly lasagna is also great the next day. Simply place a serving in the microwave to heat up. Be sure to cover the lasagna in the microwave because it will splatter and make a big mess!

By: Lesley Dietschy

Article Directory: http://www.articledashboard.com

Lesley Dietschy is a writer, jewelry designer, beauty editor and the founder of a network of popular websites including www.HomeDecorExchange.com and www.HomeGardenExchange.com. Both of these websites feature valuable information and resources to assist you in decorating your home and garden. For mom tips, parenting tips, and kid friendly recipes, please visit: www.homedecorexchange.com/MomFamilyCorner/index2.htm

Category : Casseroles, Seafood, Shrimp
This creamy Italian shrimp casserole dish is superb. I am sure you will like it!
6 ounces uncooked linguine or fettuccine, broken into 3-inch pieces
2 tablespoons olive oil
1 pound fresh frozen uncooked medium shrimp, peeled and deveined
1 to 2 gloves garlic, finely chopped
2 small zucchini, cut lengthwise in half and thinly sliced (2 cups)
1 cup 1/2 & 1/2
3/4 cup grated Parmesan cheese
1/4 cup pesto
1 teaspoon dried rosemary leaves
2 tablespoons lemon juice
1/4 teaspoon pepper
2 medium tomatoes, seeded and cut into bite-size pieces
Cook and drain linguine.
Heat 12-pan over high heat until hot. Add 1 tablespoon oil; rotate to coat side. Add shrimp and garlic; stir-fry about 3 minutes or until shrimp are pink. Remove from pan.
Add remaining 1 tablespoon oil to pan. Rotate pan to coat side. Add zucchini; stir fry about 3 minutes until crisp-tender.
Stir in 1/2 & 1/2, cheese, pesto, rosemary, lemon juice, and pepper. Cook, stirring occasionally, until slightly thickened.
Stir in shrimp mixture, linguine, and tomatoes. Cook about 1 minute or until hot.