The Ski Bug

So here's what I've been up to lately....skiing, skiing, and more skiing. Today we just got back from Seven Springs, PA and my body is telling me to take a break from the slopes! Last weekend we were in Snowshoe, WV and earlier this month Heavenly, NV. I have progressed so much in my skiing ability that I don't want to stop!

Snowshoe was a great time, but SO cold. We ended up driving down at 9pm last Friday and getting a room at the mountain lodge. It was the only room left on the mountain, so we didn't mind that it looked like 1982 in our condo. It really didn't matter to us, because by the time we skiied all day we were too tired to care. We actually ended up knowing a bunch of people down there, so we ended up being invited to their mexican potluck. Hey, what could be better---good skiing and good food:)

The only downside was that the cable in the electric window in the car ended up breaking, so Eric and I had to duct tape it up for the ride home! Ahh, duct tape the master fixer upper!

Here's the lovely balcony from our Snowshoe Condo---it snowed the whole time we were there!

Ah, snow everywhere! Here's what 10 feet of snow will do in Heavenly!

The snow in Heavenly, was Heavenly compared to what we have here in the midwest---but I won't knock it too much because we had a great time. Seven Springs is quite large with 14 lifts and fifty plus trails. We ended up getting a ski in-ski out condo at the top for $200 a night. What a deal! Our balcony was 50 feet from the avalance lift and all you had to do was strap on your skis and head to the goosebumps trail. It was perfect.

Our condo had a small kitchenette, and I decided to load up food for the trip so we didn't have to spend a fortune eating out. The easiest thing I could think of that was filling, comforting, and easy to tote along was lasagna and some garlic bread. The recipe I used is a variation from several I have tried over the years and it is actually easy, but really good. We scarfed down all but a few pieces and I don't think they will survive long around here......

Homemade Lasagna


1 ½ lb lean ground beef
1 lb hot Italian sausage
2 cloves garlic
28 ounce can whole tomatoes
12 ouces tomato paste
8 ounces tomato sauce
2 T dried parsley
2 T dried oregano
2 T dried basil
1 tsp salt
2 1/2 T sugar
10 ounces lasagna noodles
3 cups lowfat ricotta cheese or cottage cheese
2 egs
1/2 cup Kraft parmesan powder cheese
1/4 cup grated parmesan cheese
1 T dried parsley
1 T dried basil
1 tsp salt
1 pound sliced provolone or mozzerella cheese
1/4 cup grated parmesan cheese

In skillet brown ground beef, sausage and garlic. Drain off any excess fat and add tomatoes through sugar to meat mixture. Let simmer for 45-60 minutes.

While this is simmering, boil the noodles with a little salt. Cook for 8 minutes until al dente.

In a small bowl beat with an electric mixer, the ricotta through salt.

Spray 9x13 pan with cooking spray and lay four cooked noodles in the bottom of the pan allowing them to overlap. Spread half of the ricotta mixture evenly over the noodles. Then lay 1/2 pound of the provolone cheese slices on top of the ricotta mixture.

Spread a little less than half of the meat mixture over the provolone slices. Top with four more noodles and the remaining half of the ricotta mixture. Then top with remaing 1/2 of provolone.
Spread all but 1/2 cup meat mixture on top, then add four more noodles. Spread rest of 1/2 cup meat mixture on very top and sprinkle with parmesan cheese and then shake canned Parmesan generously all over the top. Bake for 30-40 minutes at 350 degrees until heated.

Yummy, yummy.......enjoy!