whatcha got cooking?

i have a love hate relationship with cooking. sometimes i love it, sometimes i hate it. but non the less, we have to eat! recently i tried to evaluate what makes me dread putting on my apron. i discovered it really has nothing to do with the actual cooking. a couple examples of cooking downers for me; a clingy, whiny toddler pulling at my legs saying, "mama, hold you? hold you?" and/or it's 5pm we need to eat in an hour, ah! what am i cooking tonight?! so you see, the cooking part is easy. for the past week or so i have rearranged my routine so that i start the slow cooker or prep as much as i can for dinner during nap time, or in the morning when coen is more likely to be playing by himself. that takes care of the clingy toddler issue (or at least limits it a little). the next part is all about planning ahead. i sit down and plan out a week of meals, make my grocery list, and shop for the week. we do a giant costco run at the beginning of the month, so my weekly shopping trip is for smaller misc items and produce. i know what i'm cooking, and i know that i have everything i need. priceless. now that i have you caught up to date, i thought it would be fun to share some of the good grub we have been eating. my goal is to highlight one recipe we all liked, once a week. with that said, it is my pleasure to introduce to you, Pesto Polenta Lasagna! yum.

Ingredients

• 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
• 1/2 (24 ounce) jar bottled marinara sauce
• 1/2 roll reduced fat sausage
• 1/4 cup pesto
• 1/4 cup pine nuts
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Brown sausage in pan, mix in marinara sauce
3. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
4. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

so simple, so good. one recommendation i have is to use "Dave's Gourmet Butternut Squash Pasta Sauce" instead of a traditional marinara. i discovered this sauce at costco a couple months ago, and i use it in replace of all traditional pasta sauces. it is SO SO good! last night i severed this dish with sauteed baby broccoli. i started the broccoli when i added the cheese to the lasagna. the broccoli is a piece of cake. sautee in olive oil with salt and pepper for 9-10 minutes. we like our veggies crispy, so if you want they softer cook longer. delish.

when i prepare a meal, nothing makes me happier that when coen also enjoys it with us. for a long time, we would eat an "adult meal" and i would make him something separate. this still happens from time to time, but lately he has been eating what we eat and i love it. last night he gobbled up 3 servings of pesto polenta lasagna!

i'm always on the hunt for new ideas and great recipes...let me know what you are cooking up!