Vegetable Lasagna
My mother-in-law gave me this recipe, and she got it
from her mother. It’s really yummy. I submitted it years ago to the Gevuras
Yarden cookbook.
9 lasagna noodles,
cooked per package directions
2 T. oil
1 small onion
1 8 oz. can
mushrooms
2 carrots, peeled
and diced
1/3 c. sliced
black olives
1 16-oz. can
tomato sauce
1 4-oz. can tomato
paste
1 tsp. oregano
1/4 tsp. black
pepper
1/4 tsp. garlic
powder
12 oz. frozen
spinach, defrosted
16 oz. cottage cheese
8 oz. grated
mozzarella cheese
Sauté onion and carrots in oil until soft. Add sliced
olives and mushrooms and sauté an additional 10 minutes. Add tomato sauce,
paste, pepper, garlic powder, and oregano. Simmer on low heat for 10 minutes.
Line a 9x13-inch pan with 3 lasagna noodles. Layer 1/3
of the cottage cheese, then 1/3 of the spinach, 1/3 of the sauce, and 1/3 of
the grated cheese. Repeat layers 2 additional times. Bake at 375° F. for 40
minutes or until cheese is bubbly and golden brown. Cool slightly prior to
serving.
Black Bean Soup
My sister-in-law highly recommends this recipe. It’s
easy to make and her family loves it. She adapted it from a post by the
minimalist baker (www.minimalistbaker.com/chipotle-black-bean-tortilla-soup/.
It freezes really well, too.
2 T. oil
1/2 onion, diced
3 cloves garlic
1/2 bell pepper,
diced
1 1/2 tsp. cumin
1 tsp. chili
powder
1 1/2 c. salsa
4 c. water
2 15-oz. cans
black beans, drained
1 can whole kernel
corn, drained
Sauté vegetables until translucent for 10 minutes. Add
spices to coat the vegetables. Add water and salsa and bring to a boil. Add the
black beans and corn. Simmer on low for 30 minutes. Serve with rice or corn
chips for a full meal.
Chili Quinoa
This recipe is super healthy and cuts out meat fat.
The quinoa acts as the “meat.” Perfect for “meatless Mondays” or any day you
want to lighten up the menu.
1 pkg. quinoa,
rinsed and cooked according to package directions
1 T. garlic powder
2 T. Texas beef
rub
1/4 tsp. cayenne
Salt and pepper to
taste
1 can kidney beans
4 T. honey
1 yellow onion
3 T. olive oil
1 diced jalapeño
(optional)
Prepare
quinoa according to the package. Rinse well under cold water before cooking. Toasting
it in oil for 20 seconds before boiling it is optional, but it adds an extra
nutty flavor. Dice and sauté the onion. Mix the spices with honey as a dressing.
Mix together cooked ingredients in a large mixing bowl. Serve with corn chips.
Super Simple Zucchini
This is a simple yet elegant side dish that comes
together in almost no time.
2 large zucchinis
2 T. olive oil
1 tsp. garlic
powder
1 tsp. cumin
Salt and pepper to
taste
Cut
zucchini into half-inch spears. Toss with spices. Heat oil in a non-stick pan
and sauté for 3 to 5 minutes until tender.
Sweet Potato and Wheat Berries Salad
1 pkg. wheat
berries
2 medium sweet
potatoes
1 package craisins
Dressing
4 T. mustard
3 T. honey
1 T. pure maple
syrup
Prepare
wheat berries according to package directions. Dice sweet potatoes into 1/2
inch cubes. Spread on a sheet lined with parchment paper in a single layer.
Drizzle with canola oil to coat. Set oven to 425° F. Roast for 30 minutes, and check
for softness with a fork when done. Mix cooked ingredients and dressing in a
large mixing bowl and top with craisins.
Tzimmes Chicken
A play on autumn flavors in a one pot meal.
1 family-size pkg.
chicken drumsticks and thighs
1 large sweet
potato
3 carrots, sliced
1 yellow onion
1/4 tsp. ground
ginger
3 T. orange juice
1/4 c. honey
4 T. canola oil
3 T. brown sugar
Salt and pepper to
taste
1/2 c. raisins
optional
Preheat
oven to 350° F. and oil a 9x13 pan. Dice potato and onion. Mix with spices,
brown sugar, honey, and raisins to coat evenly. Bake lightly covered for 45 to 50
minutes until juices are clear and vegetables are soft when poked with a fork.
Chocolate Fudglets
These are mini soft chocolate bites. My mom makes
these for a quick dessert.
1 pkg. semi-sweet
dark chocolate chips
1 tsp. vanilla
extract
2 tsp. water
Fill
a heat-safe bowl with the chips and melt in a pot of water brought just to a
boil. Add extract and water. Stir to melt completely. Line a baking sheet with
wax paper and drop on the chocolate in circles. Allow to cool in the
refrigerator at least 15 minutes.
