Need some inspiration for a Valentine's Menu? Here are some SIMPLE and AFFORDABLE menu ideas! I love a good gourmet meal...but I'm also often tight on time and money, so here is my solution for making LOVE DAY special at home!
Love Shack Ribs Menu
OR
Loverboy Lasagna Menu
Loverboy Lasagna Menu
AND...
Frozen Potion #9 for Dessert
Frozen Potion #9 for Dessert
LOVE SHACK RIBS MENU Root Beer Ribs
Steamed red potatoes, with butter, seasoning, green onions
Garlic butter green beans
Pork baby back ribs
Red Robin Seasoning
1 bottle favorite root beer (To keep it THM-friendly, use Virgil's or Zevia)
Sweet Baby Ray's BBQ Sauce (or THM--make your own from the cookbook)
Spray baking dish with non-stick spray. Rub ribs with Red Robin Seasoning. Place in baking dish.
Pour 1/2-3/4 bottle of favorite root beer in bottom of dish. Drink the rest. Hahahaha!
Cover with Foil.
Bake at 350 for about 2 hours. Check for tenderness. When tender and pliable, but NOT falling off the bone, brush on Sweet Baby Ray's BBQ sauce. Put back in oven uncovered for an additional 15 minutes or until glaze caramelizes, but doesn't burn. Allow to rest for 10-15 minutes before enjoying.
STEAMED RED POTATOES:
1/2-1 lb. red potatoes per person served (I usually make 5 lbs. so we have leftovers) (or to keep Low carb, use steamed cauliflower, radishes, or turnips. Delicious!)
Butter
Garlic powder
Trader Joe's 21 Seasoning Salute
Salt/Pepper
Green onions
Wash potatoes and cut into fourths. Steam covered in the microwave for 7-10 minutes, checking for tenderness and adjusting. Drain any excess liquid. Add butter, garlic powder, salt/pepper, and TJ's 21 Seasoning Salute. Toss together until awesome. Cut green onions and sprinkle over the top.
GARLIC BUTTER GREEN BEANS:
2-4 Cans cut green beans (depending on family size) --or fresh...whatever you have on hand/prefer
Heat them using your preferred method. Add butter, garlic powder, salt/pepper to taste. Easy-peasy.
LOVERBOY LASAGNA MENU {Lazy} Loverboy Lasagna
Italian Stallion Salad
Parmesan Garlic Bread
{Lazy} LOVERBOY LASAGNA:
1 lb. ground beef
1 lb. ground Italian sausage
1 pkg. spinach/kale blend (from salad section)
2 jars Classico sauce (I combined fire roasted tomato and garlic and Italian sausage with peppers and onions)
1 box lasagna noodles (to keep it THM friendly, use Dreamfield's, Zucchini, etc.)
1 15 oz. container part-skim ricotta cheese
2 eggs
Parmesan cheese (I used the green lid kind)
Italian seasoning
Shredded Mozzarella cheese
LAZIEST DIRECTIONS:
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.
FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.
In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.
REFRIGERATE OVERNIGHT. Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
*********************************
SLIGHTLY LESS LAZY DIRECTIONS:
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.
FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.
Bring large pot of well-salted water to a boil. Add lasagna noodles. Par-boil for 3-4 minutes. Drain and rinse with cold water. Separate...
In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.
REFRIGERATE FOR A FEW HOURS. Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
************************************
NOT EVEN LAZY...
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.
FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.
Bring large pot of well-salted water to a boil. Add lasagna noodles. BOIL for 7-9 minutes until al dente. Drain and rinse with cold water. Separate...
In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.
Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
1 lb. ground beef
1 lb. ground Italian sausage
1 pkg. spinach/kale blend (from salad section)
2 jars Classico sauce (I combined fire roasted tomato and garlic and Italian sausage with peppers and onions)
1 box lasagna noodles (to keep it THM friendly, use Dreamfield's, Zucchini, etc.)
1 15 oz. container part-skim ricotta cheese
2 eggs
Parmesan cheese (I used the green lid kind)
Italian seasoning
Shredded Mozzarella cheese
LAZIEST DIRECTIONS:
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.
FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.
In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.
REFRIGERATE OVERNIGHT. Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
*********************************
SLIGHTLY LESS LAZY DIRECTIONS:
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.
FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.
Bring large pot of well-salted water to a boil. Add lasagna noodles. Par-boil for 3-4 minutes. Drain and rinse with cold water. Separate...
In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.
REFRIGERATE FOR A FEW HOURS. Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
************************************
NOT EVEN LAZY...
Cook meats together thoroughly. Add spinach/kale blend. Turn heat down to med/med-low. Cover and steam for and steam for 3-5 minutes. You shouldn't have to drain fat, unless it was a high %age of fat in your meat. Add sauces and stir together.
FILLING:
In a bowl put carton of ricotta cheese, eggs, a healthy sprinkle (about 1/4 cup?) parmesan cheese, and Italian seasoning. Stir together thoroughly.
Bring large pot of well-salted water to a boil. Add lasagna noodles. BOIL for 7-9 minutes until al dente. Drain and rinse with cold water. Separate...
In deep dish pan or baking dish, spray bottom and sides with non-stick spray. Layer uncooked noodles on bottom. Add a layer of sauce. Layer 1/3 filling. Add shredded mozzarella. Repeat until you run out of ingredients or room in your pan, with the top layer being sauce topped with mozzarella.
Cover with foil. Bake at 350 for 45 minutes+, until hot and bubbly and cheese is melty. Remove foil and bake for 10-15 minutes more until cheese is bubbly and slightly browned.
Serve with ITALIAN STALLION SALAD and PARMESEAN GARLIC BREAD...Pics of ingredients below. No real explanation needed, probably....
This frozen cherry-berry confection is the perfect de-LIGHT fully refreshing end to your meal!
Frozen Potion #9
1 cup cottage cheese
1 cup frozen cherry/berry medley
2-3 tsp. THM Super Sweet Blend or Pyure Sweet...
1 capful of Raspberry extract
1 splash of 1/2 and 1/2
1 cup cottage cheese
1 cup frozen cherry/berry medley
2-3 tsp. THM Super Sweet Blend or Pyure Sweet...
1 capful of Raspberry extract
1 splash of 1/2 and 1/2
Dark Chocolate of choice
Whiz this potion together in your food processor or blender until smooth and creamy. Top with dark chocolate of choice..Dove Dark Chocolate works just fine, and you get a Valentine's message to boot!
"Walk to the beat of your own tuba"
Whiz this potion together in your food processor or blender until smooth and creamy. Top with dark chocolate of choice..Dove Dark Chocolate works just fine, and you get a Valentine's message to boot!
"Walk to the beat of your own tuba"
Sounds about right to me!
Happy Love Day from our Home to yours!
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