Pot Roast Lasagna



Lyndsey's Pot Roast Lasagna


This is a list of ingredients from my daughter, Lyndsey.  She is one of those cooks that does not keep track of the actual amounts of the ingredients, just the fact that an ingredient was added.  So, I can’t be held responsible if it does not come out just right – there’s no way to follow the recipe.  Having said all of that, the concept of using a pot roast for your meat filling is amazing!!!  I know first hand because I tried it.  So here’s a recipe for cooks that know what they’re doing!


  • Cottage cheese
  • 2 eggs
  • Ricotta cheese
  • Fresh parsley
  • Fresh basil
  • Fresh garlic
  • 1 box of frozen spinach
  • Fresh mushrooms
  • Fresh green peppers
  • Fresh onions
  • Sugar
  • Tony Creole Seasoning



  • Bake at 375 degrees for 1 hour and 15 min


Combine a container of cottage cheese, 2 eggs, a small container of ricotta cheese, fresh parsley, basil, and garlic with the Italian blend shredded cheese for filing.  Use your favorite sauce and a box of frozen spinach (optional) with fresh mushrooms; green peppers, onions, and a little sugar to taste.

Let the sauce cook for about an hour and season with Tony’s creole seasoning

Use the no cook lasagna shells and just layer it up… Sauce, noodle, cheese mix, and repeat until the pan is full.

Bake for about an hour and 15 min until cheese is brown.



Between The Dashes

2 Feb 2016 – Chicken Drumstick Soup

My husband loves this recipe and suggested I share it with the world!  It’s very easy to make.  If you like chicken soup, this version includes drumsticks versus chicken pieces which makes it fun to eat!  For our Weight Watcher community, it’s 6 smart points for one cup of soup minus the rice or pasta.  To serve, add soup in a bowl first, and the chicken drumsticks last.  Don’t forget a separate place setting for your chicken bones. 🙂

chicken drumstick soup               chicken soup - meat only with brown rice


  • 12 Chicken drumsticks
  • 10.5 oz of fat free condensed cream of chicken and/or cream of celery soup
  • 4 cups of water
  • 1-16 oz bag of frozen corn
  • 1-16 oz bag of frozen green beans
  • 1-48 oz container of liquid Chicken broth
  • season to taste with seasoning salt, pepper, poultry seasoning, onions, 2 bay leaves, and celery
  • 1/2 cup of your favorite pasta or rice (optional)


  • Use paring knife and pull back skin to remove from chicken drumstick
  • Place raw chicken drumsticks, water and chicken broth in 6 quart pan and boil until done (can be cooked in a crock pot) about 45 to 60 minutes
  • Add remaining ingredients to pot – corn and green beans (use the vegetables of your choice.  I generally used frozen mixed veggies but I was out.) – simmer for 20 min.
  • Measure out one cup of soup, minus the chicken drumsticks, and pour over rice or pasta (I cook separately).
  • Ensure you have a plate to put the chicken bones while eating.  Enjoy!

Serves 6 (assumes two drumsticks per person)

8 Aug 2015 – Doughnuts

My Mom made these doughnuts in lieu of the ones her Dad made for her as a child.  This recipe is from Pillsbury Biscuit container.

Ingredients – Doughnuts
  • can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits
  • Vegetable oil for frying
Ingredients – Glaze
  • 1/2 container (16-oz size) chocolate creamy ready-to-spread frosting
  • Candy sprinkles
  • Separate dough into 10 biscuits; flatten each biscuit lightly with palm of hand. With 1-inch round biscuit or cookie cutter, cut hole in center of each biscuit.

  • In 12-inch skillet or 4-quart Dutch oven, heat 2 inches oil over medium-high heat to about 350ºF. Carefully fry biscuits about 30 seconds on each side or until golden brown. With slotted spoon, remove from oil; place on paper towels to cool.

  • In microwavable bowl, microwave frosting on High 15 to 30 seconds. Stir; if frosting is not completely melted, microwave and stir in 10-second increments until smooth.

  • Dip one side of each doughnut into chocolate glaze; sprinkle with candy sprinkles.

8 Aug 2015 – Salmon Croquettes – This recipe is very easy, yet so delicious!


– 2 (15 oz) cans of pink salmon

– 2 eggs (1 egg per can)

– 2 tsp of flour (1 per can)

– chopped onions to taste

– salt and pepper to taste

– 1 tsp of baking powder (add last and right before shaping into patties to cook)


Preparation (makes 8 servings or patties)

– Remove salmon from can and discard water.  Clean salmon by removing skin and bones.  Place in bowl large enough to hold salmon and all other ingredients.

– heat peanut oil in frying pan (just enough oil to cover bottom of pan about 1/4 inch)

– combine all ingredients and form patties (note:  it helps to periodically wet hands so that mixture does not stick to your hands)

– coat patty with seafood seasoning and gently place in skillet ensuring oil is hot enough to fry.  Turn periodically to obtain a golden brown crust on patty.  Remove from skillet and drain

– keep warm in oven (be careful not to over cook)