We get pretty excited around here when we see new cookbooks from bloggers we’ve followed for years. And Jessica Fisher doesn’t have just one blog, she has two: Life as Mom, and Good Cheap Eats. If you’re a parent (yep) and trying to find some balance (always) and feed your family well (without going broke), then you’re in luck. Jessica’s new cookbook, Good Cheap Eats, is packed with savvy tips on menu planning, grocery shopping, and even how to stock up on (or forgo) kitchen equipment without breaking the bank.
My mother would have loved this book. Ever conscious of the bottom line when trying to feed her family of five, she knew how to dazzle at dinner with a cheaper cut of meat; and food waste was absolutely verboten. If Jessica had been blogging back then, I’m sure my mom would have been a daily reader–and commenter (I can imagine her voice at the dinner table)! It’s reassuring to see that kitchen sensibility didn’t end with my mother’s generation. And while I love throwing an opulent dinner party every now and then, it’s the day-to-day cooking for the family that needs balance, something I’ve been known to lose touch with when I get distracted (which, ok, is pretty much every day).
This lasagna recipe is “full of lean turkey, flavorful feta, and plenty of vegetables,” Jessica says. “It can stand on its own if you don’t want to make the suggested cornbread and salad as accompaniments. Make several casseroles at once and store them in the freezer for homemade convenience food.”
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A Good Cheap Eats Giveaway! We have a fresh copy of Jessica Fisher’s new book to give away to a lucky reader. Leave a comment below the recipe, and on Friday, September 26, we’ll choose a winner at random. We’d love to hear about your own kitchen tips and cooking wisdom! (Giveaway is open to U.S. residents only)
Harvard Common Press
- 1 1⁄2 teaspoons olive oil
- 12 ounces ground turkey
- 1 cup chopped onion
- 1⁄2 cup finely chopped button or cremini mushrooms
- 1⁄2 teaspoon minced garlic
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 3⁄4 cup water
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 cup small-curd cottage cheese
- 1 cup crumbled feta cheese
- 8 lasagna noodles (uncooked)
- 1 cup shredded mozzarella cheese
- Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray.
- In a large skillet, heat the oil over medium heat until shimmering. Sauté the turkey, onion, mushrooms, and garlic until the meat is browned and the onions are translucent, about 10 minutes.
- Add the tomato sauce, tomato paste, water, oregano, cinnamon, and pepper. Cover and simmer for 10 minutes.
- In a large bowl, combine the spinach, cottage cheese, and feta cheese.
- Spread half of the meat sauce in the bottom of the prepared baking dish. Lay 4 noodles over the sauce, breaking them to fit as needed.
- Spread the cheese-spinach filling over the noodles. Lay the remaining 4 noodles over the cheese filling, again breaking to fit as needed.
- Spread the remaining meat sauce over the noodles and sprinkle on the mozzarella cheese. Cover with aluminum foil.
- Bake for 35 minutes. Uncover and bake until the filling is hot and bubbly and the cheese is browned in spots, about 10 minutes more.