This is a a great Rachael Ray Italian recipe for lasanga.  It is an easy recipe to make. and my family loved it.  Here is how it looks once I was done cooking it.

All done!

Recipe: Winter White Lasagna

Ingredients

Cookbook: Big Orange Book

Total Time: 1 hour, only 15 minute prep

Difficulty: Easy

Husband Says: “It’s good!”

Notes: I couldn’t find ground chicken or chicken sausage in our store, so I used beef. I also did not use the mushrooms, while my husband would’ve loved them, I don’t like them. Overall, I would make this again, it might not be healthy, but it’s really good!

cooking

Okay, right off the bat I’m already not using an actual Rachael Ray recipe, however this was in her magazine and you won’t regret making them!

All done!

Memphis-Style Baby Back Ribs

2 teaspoons sweet paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Rack of baby back ribs

(there is more to this recipe, however, I just used the rub.)

Ingredients

Mix all the ingredients and rub over ribs, cook in the oven at 275 degrees for 3 hours, or until the ribs are done. (Cooking time based on 2 racks baby back ribs, 5 lbs. total)

Cookbook: Everyday with Rachael Ray Magazine

Total Time: 2:30, only 10 minute prep time

Difficulty: easy

Husband says: These were good!

Notes:  I used this having never made ribs before in my life, it was so easy, and they were perfect! WARNING!! Cooking these will make your entire house smell amazing, so if you’re starving, start them in the oven, leave, and come back 2 hours later, or you’ll be drooling.