Please tell me that summer isn’t over!

If it must come to an end, I can’t think of a better way to enjoy the long weekend than celebrating with friends; sitting by the pool and sipping cocktails. Oh and of course, eating amazing foods.

Labor Day Weekend Eats

Snacks & Starters: 

• Burrata Cheese
• Veggies and hummus
• Cheese and crackers (duh)
• Smoked Salmon Dip 
• Pimento Cheese 
• Grilled Vegetable Crostini

Main: 

• Grilled Chicken Za’atar
• Bahn Mi Hot Dogs
• Salmon Burgers with Greek Salsa
• Brats (on our menu)
• Crispy Shrimp Sandwiches (How Sweet It Is)
• Peach Whiskey Barbecue Chicken (The Pioneer Woman)

Sides: 

• Orange & Ale Vinaigrette & Arugula Salad
• Greek Potato Salad
• Spicy Crunchy Asian Slaw (Eat, Live, Run)
• Sweetcorn, Bacon and Tomato Saute (Eating for England)

Cocktails/Desserts: 

• Mango Cucumber Wine Cooler
• Cucumber, Basil & Mint Vodka Spritzer
• Coffee-spiked Chocolate Caramel Bars (Satisfy My Sweet Tooth)
• Grilled Peaches and Pound Cake (Fake Food Free)

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Some good friends just had their second baby boy and we couldn’t wait to go visit them! I had to try to give them a few weeks to settle in before pleading to come and visit. “We’ll bring dinner!” always sweetens the deal.

Is it obvious that I’m a tad anxious to be a Mom? (I am.)

How precious is he?!

After much thought, I decided to make a lasagna because I could make it ahead of time and comfort foods are still in full force here in chilly and snowy Minneapolis. I also made them some bacon & broccoli quiche and spicy pork for them to eat and/or freeze for a different time. (I’ve heard that the weeks after having a baby are a tad crazy and wanted to do whatever I could to help!)

The Taster was especially happy that it made an additional 8×8 pan – I’m fairly certain all of his meals when I’m gone this week will contain some sort of pasta. (Except for that quiche.)

Chicken, Artichoke & Mushroom Lasagna

• 16 oz lasagna noodles
• 8 oz sliced mushrooms
• 1 Tbsp olive oil
• 2 cans artichoke hearts, drained and chopped
• 1 rotisserie chicken, chopped
• 1 egg
• 15 oz part skim ricotta cheese
• 16 oz shredded mozzarella cheese
• 2 cups shredded Parmesan cheese
• 1.5 – 25 oz large jars of marinara

Cook lasagna noodles in boiling water as directed.

Pre-heat oven to 375°.

Heat olive oil in large pan. Add mushrooms and saute for about 3-4 minutes, until lightly browned.

Combine chicken, mushrooms, artichokes, egg, ricotta, 1 cup Parmesan and 1 cup mozzarella cheese in large bowl.

Spread 1/2 cup marinara on bottom of pan. Layer noodles, chicken mixture and sprinkle with remaining cheese. Repeat until all ingredients are gone. (I used a 9×13 pan and an 8×8 pan)

Cover with foil and bake for about 40 minutes. Remove foil and bake for another 10 minutes until cheese is golden brown.