Recipe...

I have been frustrated with blogging because I don't feel anything is blogworthy.

I did make up with my neighbor that I wrote about a few posts back...I went over and apologized and said that I felt like we got off on the wrong foot. She was also sorry for her behavior. I want to have a nice relationship with my neighbors..."Love thy neighbor" and all that.

My refridgerator keeps running and running, I pray that it is not going out. I amgoing to flip the breaker on it and see of that helps...hummm?? Yep...that did not work...I will be going to price some today.

ok this is the heart healthy recipe that I told Penny about...I will be making it this weekend. My coworker made it and just raved about it... enjoy.

1 lb ground turkey
1 tsp oregano, ground
1/2 tsp red pepper flakes
1/2 tsp salt
10 oz frozen spinach, thawed and squeezed dry
15 oz fat-free ricotta cheese or cottage cheese
8 oz fat-free mozzarella cheese*
12 uncooked lasagna noodles
26 oz jar chunky garden vegetable spaghetti sauce
1/2 cup water
shredded parmesan cheese (optional)

Directions

1. Brown turkey in skillet. Drain fat. Add oregano, red pepper flakes and salt Set aside.
2. Mix ricotta and mozzarella together. Add spinach to cheeses.
3. In a 5 1/2-quart slow cooker, layer 1/2 noodles, 1/2 turkey, 1/2 spaghetti sauce, 1/4 cup water, 1/2 cheese mix. Repeat.
4. Cook 4 1/2 hours on low. Sprinkle shredded parmesan cheese over top, if desired. I usually allow it to melt on top.
Makes 8 very large servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KATHEROS.
Number of Servings: 10

NOTE** I used Healthy Harvest Wheat Blend noodles. I used an Italian cheese blend instead of mozzarella. I did not mix the spinach in with the cheese, I just layered it. And I saved about 1/2 cup of the Italian cheese to sprinkle on top. I hope it is good. It had all good reviews. I added a little onion, garlic, an sweet basil to the meat too.