Wednesdays with Trish the Dish!

Happy Wednesday!  I hope everyone is having a great week!  All is good and well in our house.  The girls are loving school and their new teachers.  Waking up at 5:45 isn’t entirely fun for me but I guess that’s just life.  We haven’t missed the bus yet!  If I could have the perfect sleep hours, it would be 10pm – 7am. I’m definitely a seven or nine hour gal.  Eight hours of sleep usually just makes me tired.  Weird, huh!? What’s your ideal sleep times?  I’m so happy on Friday evening when I don’t have to set my phone alarm!

The weekend was busy but good.  There was prep work for the farmers market, pool time and some yummy barbeque. We had dinner at 4 Rivers Smokehouse, a new BBQ joint on Marietta behind Ga Tech.  The ribs were good and I chose the roasted corn and collard greens as my two sides.  We’ll definitely go back again, especially when they have their liquor license!  And they do serve CheerWine for you NC folks!

It was a good turnout on Sunday at Bolton Road Farmers Market and great to see repeat customers.  I love that everyone is digging the bread, brownies and fudge.  I’m excited that the flourless brownies have become such a hit. Thanks for all the support!  I’m planning to be there every Sunday (except for a few) until the market ends for the season.  Stay tuned for a weekly update!

Check out my latest Ghirardelli S’more entry!  I made a Breakfast S’more with pancakes, toasted marshmellow, bacon and dark chocolate.  It was delicious! Seriously y’all I think this one is the winner!

This month’s theme is all about easy weekday meals.  I came across this yummy Skillet Lasagna Pasta in my collection of recipes I’ve saved over the years.  (Am I dating myself!) I used to print out so many recipes before Pinterest and Food Bloggers.  They would pile up and periodically I would go through them, keep the good ones and purge the rest.  Now I’m saving trees by pinning my new favorites.  This recipe is a keeper!  It takes less than half an hour to make and sure beats making homemade Lasagna.  Don’t get me wrong, I loovve homemade lasagna but I have to plan an entire day to make it.  I like to use cottage cheese in this recipe because Ricotta is a little too rich for me.  Feel free to use Cottage, Ricotta, Parmesan or nothing at all.  It’s that simple!  Give this one a try and let me know what you think!

Print Recipe
Skillet Lasagna Pasta
  1. Bring a large pot of water to a boil. Cook pasta until tender, according to package directions. Drain and return pasta back to pot. Set aside.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook, stirring frequently until the onion is soft. This takes about three minutes. Be careful not to burn the garlic! Add mushrooms, salt and pepper and cook, stirring until the mushrooms soften and release their liquid. This takes about 4-6 minutes.
  3. Add tomatoes, spinach and red pepper. Cook until the spinach is wilted, about four minutes. Stir once halfway through cooking.
  4. Pour the pasta into the skillet with the sauce mixture and toss well. Divide pasta among 4-6 bowls and garnish with cheese. Serve and Enjoy!
Recipe Notes

*Use any cheese of your choice (Ricotta, Cottage or Parmesan) or none at all!

*Serve with fresh bread or a fruit salad.

Adapted from many years of collecting and trying out new recipes!

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