Games, unplanned school and a Gluten Free Mediterranean Lasagna

With it being Spring Break, there hasn't been a lot going on at our house. We have been sorting things for an upcoming yard sale, reorganizing furniture (this is common) and generally relaxing. Turns out there has been a lot of school going on under my nose though!

Part of that was because I SCORED at a yard sale last week. I found rare and old books (collectors here, I have a LOT of bookcases). I found Amelia Bedelia (five different books!). But what intrigued me most were the games. A LOT of them. For a dollar a piece.

Awesome Learning Games!!

My camera still has no charger so the pictures are NOT fabulous but these games are awesome. The girls LOVE them and they learn a TON.

This is why I love homeschooling. Civics class was "taught", word problems were finally mastered, a unit on fractions was begun, spelling lists were made and studied, vocabulary was learned (the two new favorites are loquacious and discretion) and science has been a proficient part of every day. And this was our week OFF. No plan, no "lessons". I love my life.
I played around with food this week too. A couple of near misses and a disaster were made up for by this. A Mediterranean Lasagna that is easy, delicious and oh so flavorful. The little scholars were THRILLED with it and it took virtually NO prep work. I was really just throwing stuff in that sounded good to me and it worked. REALLY WELL!

Mediterranean Lasagna

• 6 GF Lasagna Noodles
• 1 large container Ricotta Cheese
• 1 egg
• 1/2 cup grated Parmesan
• Salt and Pepper (freshly ground preferably) to taste
• 1/2 handful fresh Oregano leaves, torn to little pieces
• 1/4 cup marinated artichoke hearts, cut into bite size pieces
• 1/2 cup Kalamata olives, quartered
• 12 oz sliced baby bella mushrooms
• 3-4 cups fresh spinach leaves
• 1 jar gluten free marinara sauce (I prefer Organic and such)
• 1 cup fat free 1/2 and 1/2
• 1 cup shaved parmesan
• 2 cups mozzarella, divided

*all cheese measurements are "about". I just add. I like cheese. Too much.

To make lasagna, preheat oven to 350 degrees. In a medium bowl, combine ricotta, egg, salt and pepper, oregano, grated parmesan and 1 cup of mozzarella. In a deep 9 x 13 casserole dish, layer in this order:

1. 1/3 cup spaghetti sauce
2. 3 noodles
3. 1/2 cheese mixture
4. artichokes
5. mushrooms
6. spinach
7. olives
8. rest of cheese mixture
9. 1/3 sauce
10. 3 noodles
11. remaining sauce
12. half and half
13. shaved parmesan
14. remaining mozzarella

cover the dish with aluminum foil and bake for about one hour.

No precooking, no chopping (if you buy pre-chopped), easy quick prep. YUM!!!

Four Cheese Hashbrown Casserole

I tend to get on a breakfast food kick on weekends, much to the delight of my family. This weekend was a huge score on that front! Years ago, when we were with some friends at the coast, I had a yummy hashbrown casserole that someone else had made. When I asked for the recipe he said he didn't use one and just listed off some ingredients. I have been trying to re-create that deliciousness ever since, to no avail.

I finally did it. After about four years of tweaking here and changing there I have perfected the casserole. It was so well received in fact that I made it two days in a row! I warn you, it is ridiculously good and hard to stop eating it.

Four Cheese Hashbrown Casserole

• 4 cups frozen shredded hashbrowns
• 1/4 large onion, minced
• 3/4 cup half and half ( I use fat free )
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup feta cheese
• 1/4 cup shredded or grated parmesan cheese
• 1/4 cup shredded white or mild cheddar
• 1 Tblsp dried Oregano
• 1 tsp garlic powder
• Salt and Pepper to taste

Preheat oven to 350 degrees.
Mix all ingredients together in a square casserole and bake uncovered 35 - 40 minutes.

I cannot express how exciting it is to finally get it right after so long. I have a feeling we'll be making it a lot for awhile!!