Filed under: Dinner, Vegetarian | Tags: artichoke, feta cheese, lasagna, spinach
- 9 lasagna noodles
- 1 TBS olive oil
- 1 onion, chopped
- 4 cloves of garlic, chopped
- 1 ( 14 oz.) can vegetable broth
- 1(14 oz.) can marinated artichoke hearts, chopped and drained
- 1 (10 oz.) package frozen, chopped spinach, thawed and squeezed dry
- 1 (28 oz.) jar tomato pasta sauce
- 3 cups shredded mozzarella, divided
- 1 (4oz.) package feta cheese
- Boil lasagna.
- In a large skillet saute onion and garlic in the olive oil for 3 minutes or until tender.
- Stir in broth, bring to a boil.
- Stir in artichoke hearts and spinach, reduce heat and cover and simmer for 5 minutes.
- Stir in pasta sauce.
- Spread 1/4 of the artichoke mixture in the bottom of a 13×9 pan. (Spray with cooking spray!).
- Top with 3 cooked noodles.
- Repeat layer 2 more times, ending with artichoke mixture and mozzarella cheese.
- Sprinkle feta on top.
- Bake covered at 350 degrees for 40 minutes. Uncover and bake 15 minutes more, or until hot and bubbly.
NOTES & SUBSTITUTIONS: I added feta and mozzarella on top of the sauce in each layer. Next time, I’ll probably add spicy Italian sausage and it will be perfect!
- 14 oz can of Sweetend Condensed Milk
- 1 bag of chocolate chips
- 2 tsp of vanilla extract
- 4 Tbsp butter
- Combine all and heat until melted and begins to thicken.
- Pour into a tin foil-lined 9×9 pan.
- Refrigerate until firm.
NOTES & SUBSTITUTIONS: I love sprinkling crushed peppermint on top for Christmas treats. You can also add a bit of crunchy peanut butter. It’s an easy enough recipe to mess around with.
a classic from my Grandmother
- 1 lb mushrooms sliced
- 1/2 cup bread crumbs
- 1/4 cup romano grated cheese
- 2 T parsley
- 2 clove garlic fine chop
- 1/4 cup extra virgin olive oil
- little water to add a more moisture
- salt and pepper
- Mix together in a casserole dish.
- Bake at 325 degrees for 20 minutes or until bubbly.
NOTES & SUBSTITUTIONS: Always a treat and a family tradition at Thanksgiving.
from Ben & Jerry’s “Homemade Ice Cream & Dessert Book”
- 2 large eggs
- 3/4 C sugar
- 2 C heavy or whipping cream
- 1 C milk
- 1 C unsweetened canned pumpkin
- 1 tsp ground or freshly grated nutmeg
- 1 tsp ground cinnamon
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and milk and whisk to blend.
- Pour about 1 cup of the cream base into another bowl, add the pumpkin, nutmeg, and cinnamon, and stir until blended. Return the pumpkin mixture to the remaining cream base and blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
NOTES & SUBSTITUTIONS: This is one of my favorite ice cream recipes ever! It makes a generous quart and is so yummy 🙂
- 1 package rice noodles soaked 30 minutes in warm water
- 1 cup diced meat (chicken, pork, or shrimp) or Tofu
- 4 eggs
- 1 bunch green onions cut in 1 inch pieces
- ½ bunch cilantro chopped
- 4 cups bean sprouts
- ½ cup ground peanuts
- 2 Tbs. Sugar
- ¼ teaspoon ground red pepper
- ¼ cup vinegar
- ¼ cup soy sauce
- ¼ cup mushroom soy sauce
- 2 cloves garlic, minced
- 3-4 Tbs. Cooking oil
- 1 can oriental chicken or beef broth
- In a large pan, use high heat with 3-4 tablespoons cooking oil, and brown the garlic. Add the meat and cook 4-5 minutes. Add the soy sauces, pepper, sugar, vinegar and ½ the ground peanuts.
- Fry the eggs, roll them and cut into strips. Save for later.
- Fry the tofu or buy it already cooked and then cut into small pieces. Save for later.
- Drain the noodles. In a separate large pan cook the noodles in the broth over medium heat. Add ½ cup water if needed. Cover and cook for 5-6 minutes, until the noodles are soft and the water is almost gone. Add mixtures together.
- Add the bean sprouts, cilantro, tofu, and onions and don’t cover again. Turn heat to low, and cook and mix well. Then add the egg and remaining peanuts on top.
NOTES & SUBSTITUTIONS: One of my favorite meals. Ever. It’s always good with extra veggies and I prefer it with tofu and a bit of extra soy sauce.
- 4 skinless, boneless chicken breast halves (I cut mine in half or quarters)
- 2 TBS butter
- 2 cans of cream of chicken soup
- 1 onion finely chopped
- 2 packages of refrigerated biscuit dough, torn into pieces
- Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.
- Cover and cook for 5-6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
NOTES & SUBSTITUTIONS: This is ultimate comfort food that’s super easy to make. Tastes like take out!