Glass Food Storage Containers

I finally did it. I have been considering purchasing glass storage containers for some time now but just did not know if I could justify the price. After this summer, I decided they are worth it.

I have been starting to freeze leftovers for quick meals. Something to just pull out and eat when life is just too hectic. Meals like lasagna, soups, chili,  stews etc. Although, my drawer of containers has dwindled down to all bottoms and no covers! The covers always crack when you remove them right from the freezer.

Now, I do still use my plastic for storage but no longer in the freezer. I checked out what types of container were on the market and have fallen in love with the Ziploc Versa Glass brand.


First, they come in quite a few sizes. I like the square 32 oz. size and the tall round 25 oz size. They are perfect for a piece of lasagna, a nice serving of soup, stew or chili. I fill them, let them cool awhile, cover and freeze. When I am ready to heat and eat, the covers come off easily (they are more rubber like than plastic) and you can either microwave them or heat  them in the oven. The glass is tempered making it stronger than just a glass jar and they are oven safe.

I especially love them on nights when my husband and I have plans and dinner is on the fly. I can pull one out in the morning (yes, I do make his lunch every morning!) stick it in his lunch box and by lunch it’s ready to stick in the microwave to heat. (Otherwise, he always takes leftovers form the night before, which means I am obligated to cook every night of the week)

They have made my life so much easier, and they also give me a little freedom from cooking every night. Give them a try and see what you think.

QUESTION: Do you use glass or plastic for food storage?

Easy No Boil Lasagna Recipe

As I have mentioned, this week is kind of crazy. So, I rely on easy, throw in the oven meals that I can prepare ahead, and not worry about tending to later in the day. Many times I will throw this recipe together in the morning before we leave for a day on the river. When we return, I turn on the oven, throw it in, and by the time we have all the kayaks put away, and the supplies rinsed off, it is ready to enjoy.

Many of our friends and family have tried this and commented on how tasty it is. And best of all, it’s healthier than your normal lasagna, with some ingredient substitutes I use.

No Boil Lasagna Recipe

9-12 Creamette Lasagna noodles(enough to make three layers in your pan)

22 oz. 1% cottage cheese

26.5 jar/can pasta sauce of your choice

14.5 can diced fire roasted tomatoes

7oz mushrooms

1 lb. ground turkey

medium onion diced

handful of fresh baby spinach

1- 8oz package of shredded mozzarella cheese

1/4 cup grated parmesan cheese

Brown the turkey burger and onion together until done. In a large bowl, mix pasta sauce, tomatoes, mushrooms, and the cooked turkey onion mixture all together.Spray your 9×13 pan with nonstick cooking spray. In a food processor, blend the cottage cheese until it is smooth and creamy. Now for the construction. Layer in the pan just a bit of the sauce mixture.


Then a layer of noodles, top with 1/2 the blended cottage cheese, then 1/2 the spinach, then 1/2 the parmesan cheese. Then about 1/4 of the sauce, it does not need to cover this whole layer! Next, another layer of noodles, the remaining cottage cheese,


the remaining spinach, and the remaining parmesan cheese. And then again 1/4 of the sauce.Then one more layer of noodles. On top of this layer, you will pour the remaining sauce over these noodles.You should have enough to easily cover the entire top of these noodles. Cover and refrigerate for at least 6 hours. When your ready to cook, put it in a preheated oven at 400 for 45 minutes. The uncover, top with the bag of mozzarella cheese and bake an additional 15-20 minutes. Or until the cheese is melted.


Let the cooked lasagna sit for at least 20 before serving.


QUESTION: What is your families favorite “go to” meal when life is hectic?