Keeper: Mom's spinach lasagna

https://www.dinneratthezoo.com/spinach-lasagna/ -more sauce: used one extra cup (more than that prob-she didn't measure) because of no boil noodles. Spicy marina and regular sauce alternated -more cheese: two cups on the cheese

Keeper: Weeknight Taco or Taco Salad NIght

Make the taco beans that are fast from the can and then do a free for all. Way easier.

Keeper: Taco Beans

So fast and better than just the can and Molly could have it if I made the taco seasoning myself https://foodlove.com/best-ever-mexican-black-beans/ 2 tablespoons olive oil 2 teaspoons minced garlic 2 teaspoons taco seasoning 1/2 teaspoon onion powder 2 15.5 oz cans black beans rinsed and drained 5.5 fluid ounces about 2/3 cup tomato juice 1/2 teaspoon salt 1/4 cup fresh chopped cilantro INSTRUCTIONS In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes. Add black beans, tomato juice, and salt and stir until combined. Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated. Remove from heat, stir in cilantro, and serve immediately