DINNER

c – cup
ctn – carton
ctnr – container
doz – dozen
env – envelope
gal – gallon
lb – pound
lg – large
med – medium

opt – optional
oz – ounce
pkg – package
pt – pint
qt – quart
reg – regular
sm – small
T – tablespoon
tsp – teaspoon

Lasagna Noodle Soup
Makes 8 servings

1 lb lean ground beef
1 c diced onion
3 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1/4 c tomato paste
6 uncooked lasagna noodles, broken into 1/2-inch pieces
Salt and pepper
8 oz BelGioioso Ricotta Con Latte®
1/2 c BelGioioso Grated Parmesan cheese

In a large saucepan, brown beef and onion over medium-high heat, 5 to 7 minutes. Add the garlic and cook for 30 to 60 seconds. Drain.

Stir in diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring mixture to a boil and stir in lasagna noodles. Reduce heat slightly and cook for 10 minutes, or until noodles are tender. Season with salt and pepper to taste.

For the cheese topping, in a small bowl, mix together the Ricotta and Parmesan.

To serve, spoon soup into a bowl and top with a spoonful of the cheese mixture.

Easy Meatloaf
Makes 8 servings

1 1/2 lbs ground beef
1 egg
1 onion, chopped
1 c milk
1 c dried bread crumbs
salt and pepper to taste
2 T brown sugar
2 T prepared mustard
1/3 c ketchup

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.

In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Bake at 350 degrees F (175 degrees C) for 1 hour.