Posting comments

A few of you have mentioned that you have tried to post comments but can't. I think you need to have a google account in order to do that. It is very simple, just your email and a password.

Coupon Organization and a Recipe

I always seemed to have a problem using coupons! I would cut them out, leave them at home, let them expire, forget to use them or just not see them just to name a few of my problems with them. I finally have found a system that works well for me and have been using it about 6 months now. I bought one of those simple cheap photo books at Target and stick my coupons in the spots for the photos. I have labeled each page with the type of coupon with my handy dandy label maker. Some examples are fast food, restaurants, frozen foods, pet, craft stores, can goods, dairy etc.. I love that there are so many pages that I can put everything in 1 place, the pages are clear and in makes it easy to see and find things, and I can make it fit my needs and how I shop.

It does require a little upkeep. On Sundays I take out the coupon sections out of the newpaper and cut out all the coupons I think I would possibly use and then stack them in like piles. I then take each pile and put it in it's correct page. before I put in the coupons I take the existing ones out and get rid of any expired ones and make a mental note if there is something that I want or need to use soon and place it on top. When I am in the store I take out the section that I am in and see if there is something that I want to use, if I happen to find an expired coupon I just wad it up (so I don't stick it back in) to throw away.

Okay now for a very simple and great recipe. We have made this a few times at our freezer fellowships.

Ravioli Lasagna

26 oz Spaghetti Sauce
2 cups Mozzarella Cheese, shredded
Couple handfuls of spinach
package of frozen raviolis (fresh could probably be used if not freezing)

In a 9x13 pan pour enough sauce to cover the bottom. Layer in the pan, ravioli, spinach, ravioli, sauce and top with cheese.

Bake with cover on at 350º for 30 minutes or until edges are bubbly and center is hot. Take cover off and bake an additional 10 minutes

Notes:

1. After freezing, I completely thaw but the cooking time has taken much longer (about double) then listed above. I have not cooked it yet without freezing it to know if the above time would be correct.

2. Split into 2 smaller dishes for a smaller family. Eat 1 for dinner and freeze the other.

3. Maybe you can even just assemble it in a crock pot and cook that way? (Mary) I might try it, I think it should work just fine.

4. Don't forget the french bread!