Skillet Meaty Lasagna

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes. Off the heat, stir in 1/2 of the mozzarella and 1/2 of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve. Non-Restaurant Food-Server Job Duties Food-servers who work in a non-restaurant environment may be employed at such places as hospitals and hotel. They use carts or trays to carry and deliver foods, beverages, condiments and utensils. Duties may also include cleaning dishes and utensils. They must also ensure that the right foods are delivered to the correct recipients and according to any instructions or restrictions. Duties might also include preparing food items, such as appetizers, salads, sandwiches or soups. Responsibilities may also include restocking ice, supplies and condiments. Preparing and delivering customers' bills and accepting customers' payments are also common. Additional Qualifications Food-server job qualifications often include holding a high school diploma, though some institutions do not require this. Employers typically provide on-the-job training. Some employers may prefer prior experience or other training to formal schooling. Food-servers must be able to work in a team. They should possess a professional and neat appearance and be able to communicate effectively with customers. Food-servers are expected to provide courteous service to their customers; they might use verbal and written communication techniques. Efficiency is also necessary. Food-servers also need to possess a good memory, as they need to retain customers' orders along with faces and names. Knowledge of foreign languages is useful. Food-servers also need to have familiarity of food safety, food service regulations, health regulations and proper sanitation practices. They must have an awareness of food-handling rules. Employment Outlook and Salary Information Employment growth of 12% was predicted for food and beverage serving and related workers, from 2010-2020, according to the U.S. Bureau of Labor Statistics (BLS). In 2012, the annual median salary for food preparation and serving related occupations was $18,930, the BLS reported. Food Safety: Serving Topic Overview You can help prevent foodborne illness by taking precautions when serving food. Keep hot foods hot [60°C (140°F) or above] and cold foods cold [4°C (40°F) or below]. Never leave meat, poultry, eggs, fish, or shellfish (raw or cooked) at room temperature for more than 2 hours. If the temperature outdoors is above 32°C (90°F), refrigerate within 1 hour. (This is often the case during summer picnics.) Chill leftovers as soon as you finish eating. Store leftovers in small, shallow containers to cool rapidly. Do not reheat food that is contaminated. Reheating does not make it safe. If you are not sure how long a food has been in the refrigerator, throw it out. If you are not sure whether a food is safe, throw it out. When you eat out, be sure that meat is cooked thoroughly and that foods that should be refrigerated, such as puddings and cold cuts, are served cold. Also pay attention to the restaurant environment. If the tables, dinnerware, and washrooms look dirty, the kitchen may be too. It has been firmly established that low maternal intake of folate creates a fetal nutrient deficiency that leads to incomplete development of the fetal nervous system. The critical period for maternal folate intake seems to be the first few weeks of fetal development. Ensuring adequate folate intake during this period is a vexing problem because the fact of pregnancy may not be known even to the mother at this early stage. The confluence of the problem of getting women of childbearing age to eat an adequate amount of folate with the observation that adequate folate helps prevent neural tube defects (NTDs) led to the addition of folic acid to grain foods in the US food supply starting in 1998.1 This strategy has been effective in getting folate to young potential mothers and also in reducing NTDs.2 However, the strategy enhances an otherwise nutrient-poor food (refined grain foods are the primary focus of fortification; whole grain foods are naturally rich in folate) and increases folic acid in purified form to the total population. Eat staple foods with every meal Staple foods should make up the largest part of a meal. These foods are relatively cheap and supply a good amount of energy and some protein. Staples include cereals (such as rice, maize, millet, sorghum, wheat and barley), starchy roots (such as potatoes, sweet potatoes, cassava and yams) and starchy fruit (such as plantains). However, staple foods are not enough to provide all the nutrients the body needs. Other foods must be eaten to provide additional energy, proteins and micronutrients. Eat legumes if possible every day These foods provide a person with the proteins needed to develop and repair the body and also to build up strong muscles. They are good sources of vitamins, minerals and fibre and help to keep the immune system active. Legumes include beans, peas, lentils, groundnuts (including peanut butter) and soybeans. When eaten with staple foods the quality of protein is increased. Legumes are a cheaper protein source than animal foods, such as beef and chicken, and should be eaten every day, if possible. Eat animal and milk products regularly Foods from animals and fish should also be eaten as often as you can afford them. They supply good-quality proteins, vitamins and minerals and extra energy. They will help to strengthen muscles and the immune system. These foods include all forms of meat, poultry (birds), fish, eggs and dairy products such as milk, sour milk, buttermilk, yoghurt and cheese. If insects, such as caterpillars or grasshoppers, are part of your diet, they also provide good nutrients. Eat vegetables and fruit every day Vegetables and fruit are an important part of a healthy and balanced meal. They supply the vitamins and minerals that keep the body functioning and the immune system strong. These foods are especially important for people living with HIV/AIDS to fight infection. Eat a wide variety as each one provides different vitamins and minerals.