Considering I had never made Lasagna before in my life and I have to change each recipe drastically because of my allergies, I was not too sure how this one would turn out.  Specially when I ran out of stuffing half way though and improved (I’ve adjusted the recipe below for that!).  I assured Manuel multiple times that take out was only a call away.  But ALAS!  IT turned out so good I was kinda disappointed, because now I’m going to have to make this instead of my husband making his.   Bake time is about 35 minutes, but all together it takes about an hour, 20 or so of actual work and the rest baking.  You cna also make this lower in fat by using low fat ingredients.

What you need:
One package of uncooked wheat lasagna noodles
3 tablespoons of olive oil
garlic powerer (or you can use the real thing)
3 10 oz packages of frozen spinach thawed and squeezed dry
two containers of ricotta cheese, about 4 cups (32 oz)
1 1/2 – 2 cups pesto (if you love the pesto, use more, if not use just 1 1/2 cups)
handfull of Parmesan cheese (again, if you love the stuff, toss in a  little more than a  handful!)
handfull of Pine nuts
4 cups of shredded mozzarella cheese

What you do:
1. Preheat over to 350
2. Cook lasagna noodles according to package, except only boil for about half the time indicated.  They should be partially cooked.

3. In a large skillet heat the olive oil and mix in the garlic or garlic powder.
4.  Add the spinach and stir for about 5 minutes before transferring to a large bowl
5. Add the ricotta cheese, Parmesan, pesto and pine nuts to the spinach and mix very well
6. Spray a 13×9 inch casserole pan with non stick cooking spray (I love the olive oil kind!)
7. Add the noodles slightly overlapping and top with 1/3 of the spinach mixture and 1/3 of the mozzarella, repeat 2-3 times
8. bake that puppy for 35 minutes and then enjoy!

I have no words for this one – except the fact it’s requested at every family get together.  Republicans AND democrats can agree on this one!  And you gotta say the name sexy style  The first time I saw it and tried to make it (failed miserably) was a Barbara Walters special and Jody Faster was demonstrating it because she made it every year.   You can use real sugar in place of the Splenda for some extra Holiday calories!

Special tools to help you along:
An Orange Peeler!  A few years ago I peeled the oranges by hand and it took FOREVER!  Get this cheap tool, you’ll thank me!  They are sold pretty much anywhere.

What you need:
6 Oranges
3 cups cooked, mashed sweet potatoes
1 cup Splenda, no calorie sweetener, granulated
1 cup Splenda brown sugar blend
2 eggs
1 teaspoon vanilla extract
1 cup butter, softened, divided
1/2 teaspoon all-purpose flour
halved pecans

What you do:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut the oranges in half (using the peeler if you have one) and scoop the fruit out leaving a shell
3.  Combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter in a large bowl. Spoon mixture into orange shells. Place in a deep casserole dish.
4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges.
5. Fill casserole dish with water to cover the bottom of the oranges, about 1/2 inch
6. Bake  30 minutes.

T(of)urkey for me
T(of)urkey for you
Let’s eat the t(of)urkey
In my big brown shoe

Eat that t(of)urkey
All night long
Fifty million Elvis fans
Can’t be wrong

White meat, dark meat
You just can’t lose
I fell off my moped
And I got a bruise

But we still love our meat eaters…

And formula drinkers!

Quick and easy!  This one keeps for days to make plenty and eat often!  It’s light and quite addicting.  Original recipe calls for only 9 oz of the pasta, but I find that leaves to much beans and corn behind once it’s gone so go ahead and toss in the whole box!  you won’t be sorry!

What you need:
Farfalle Pasta
3-4 medium sized tomatoes, mix up the type if you are really into tomaoto’s
1 1/4 cup frozen corn
Garbanzo beans (chickpeas) 1 can
Artichoke hearts 1 can (in the can, not the jar works much better)
Basil
1/4 cup lime juice (fresh  squeezed is best!)
1 tsp cumin
1 tsp olive oil (or more to taste)
Feta cheese

What you do:
1. Follow directions for Farfalle and make aldente.  Add frozen corn for the last 2 minutes of boil.
2. Combine lime juice, cumin, and olive oil
3. slice tomato’s into bite size chunks
4.  combine tomato’s, artichoke hearts, and garbanzos into the mixture
5. When pasta and corn are ready and drained mix with tomato/lime mixture
6. shred up your basil and add as much as you like
7. Mix it and go!  You can add feta cheese on top for garnish

Since I’m home with the baby I’ll be posting a lot of great lunch type things, and this has to be one of the best.  It’s easy to make and only takes about 10 minutes, with most of that waiting.  You can get a little crazy and add some more stuff to it to suit your taste.

What you need:
Portabella Mushroom
olive oil
Salt
Pepper
Sun Dried Tomato Basil Pesto
Avocado
Baby Spinach Leaves (optional)
Cheese – your choice Swiss, Mozzarella, etc.
Bread

What you do:
1. Get the broiler on your over started
2. Remove the stem from the mushroom and drizzle both sides with olive oil.  Sprinkle salt and pepper on each side to taste.
3. Broil each side for 4-5 minutes until soft
4. Toast bread and spread with Sun Dried Tomato Pesto
5. Slice mushroom into half inch strips and add to bread
6.  Add avocado, spinach,  and cheese
7. OPTIONAL STEP: IF you have a grilling pan grill each side of the sandwich for a few seconds until cheese melts. Mmmmm…

Enjoy!

YUM!!! This is a great easy recipe that originated from a Cooking Light magazine, but has been modified greatly.  Feel free to add in anything you like!  Make it spicy or add more veggies.  It’s great and so easy to cook!  It’s lower in calories than regular Mac & Cheese if you get low fat items!

What you need:
1 egg
1 cup low fat cottage cheese
3/4 cup low fat sour cream
1/2 cup non fat or low fat milk
2 TBS grated onion
1/2 tsp salt
1/4 tsp ground pepper
2 cups (8 oz) grated cheese- Choose your favorites here, we did all mozzarella and it was great!
4 cups elbow noodles cooked (12oz uncooked)
1/2 cup dry bread crumbs
2 tbs olive oil
pinch of salt, pepper, and paprika
Baby Spinach chopped
Mushrooms, chopped largely
Broccoli, chopped into small flourettes
What you do:
1. Pre heat the oven to 350.
2. In a bowl mix the egg through the ground pepper until mixed.

3. Add in the cheeses, sour cream, milk and mix.
4. Add in Broccoli, spinach, and mushrooms
5. Fold in the cooked noodles.
6. Spread into a 2 quart casserole pan and pat down to evenly fill the pan.
7. In a small bowl, mix the bread crumbs, butter and salt, pepper, and paprika. Sprinkle over the pasta and cover the pan with foil.
8. Bake for 30 minutes and uncover and bake another five minutes or until the bread crumbs brown.

This  is a quick and easy recipe and after making it once you won’t even need to look at the recipe again!  It takes about 10 minutes to make and can be a side or even the main dish if you’re up for something creamy.  This is one of my use your own judgment recipes, where you get to decide for yourself how much of some ingredient to use.  You really can’t mess this up either way.   Steam the Brussels Sprouts ahead of time. I absolutely could not survive without the ziplock steamer bags.  3-4 minutes in there and you are ready to go.    See them here if you aren’t sure what I’m talking about.

What you need:
2 tbsp Olive Oil
1 tbsp unsalted butter
Brussels Sprouts steamed, trimmed, and sliced in half length ways- the original recipe for making this a side dish calls for 8oz, but who knows what 8oz is?  If you are making it for a side then about 15 pieces, more if it’s a main dish.
Potato Gnocchi – original recipe called for Sweet Potato Gnocchi but I have not been able to find this.  Regular potato was fine.
Salt & Pepper to taste
Walnuts
Parmesan cheese

What you do:
1 Heat 2 tbsp of olive oil in a non-stick skillet.  Once heated melt the butter in the skillet and let heat for about a minute.
2 Take steamed sprouts and place them flat side down in the olive oil/butter and let cook until just brown around the edges.  Add salt and pepper to taste and then mix well.
3  Remove from heat.
4 Meanwhile boil gnocchi for 3 minutes or until the rise ot the top of the water.  Leave there for one minute and then with a slotted spoon remove from water and place with Brussels.
5 Mix well with the butter sauce and add the walnuts.  If you enjoy toasted Walnuts you may add them earlier to get them toasty!
6 Once on your plate, top with a little cheese and you are ready to go!

What you need:
6 tbsp pine nuts
2 cups broccoli florets
1 1/2 cups loosely packed parsley leaves
1/4 cups plus 2 tbsp olive oil
1/2 cup mint leaves
4 tsp lemon juice
1 1/2 tsp lemon zest
Parmesan Cheese!  It’s up to you how much you want to sue, I did about 1/4 cup

5 Garlic cloves – or garlic powder for those with my fortunate allergy.
Pasta – whatever you like.  I used Farfalle.

What you do:
1. toast the pine nuts in a skillet over med heat (they burn quickly!) for about 5 minutes or until golden.  Set aside.

2. Steam broccoli is steamer bags (Ziplock steamer bags are amazing!) 2 minutes will do, rinse and drain to cool off
3. Mix it all in the blender – pine nuts, broccoli, parsley, oil, mint, lemon juice, lemon zest, Parmesan and garlic (powder).  Season with salt and pepper if you want.
4. Make you pasta according to directions.  Toss pesto with pasta and get to eating!

What you need:
2 tbsp butter
6oz mushrooms
3 cups of broccoli
1 tbsp flour
1 cup soy milk
1/4 tsp salt
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
and whatever yo want to do for the crust, make it or buy it already made

What you do:

1. Manni is still not giving up that dough recipe but he’s doing it now with wheat and it’s fabulous.

2. Get your pizza stone ready whit you corn meal and heat it to 425 in the oven
3. Melt 1 1/2 tsp butter in a skillet over med-hi heat.  Add mushrooms and cook for 6 minutes, always stirring.
4. Add broccoli and 1/3 cup of water. Cover and steam for 4 minutes (until tender)

5. In another pan heat 1 1/2 butter on a saucepan over med-hi heat.  Add flour and cook 2 minutes, stirring occasionally.
6. Stir in milk and salt and cook 4 minutes, or until it thickens and begins to boil.  Remove from heat!
7.  Stir in 1/4 cup mozzarella and 2 tbsp Parmesan until it’s smooth and cheese melted
8.  By now that oven should be ready,  Place dough on the hot stone
9. Spread white sauce over dough to within 1/2 inch of edge and top with broccoli mixture
10. Sprinkle remaining cheeses over the top
11. Bake 18 to 20 minutes.  The edges will be golden and center hot!

Enjoy!

This is a little variation on the Mexican Salad at Spiral Diner.  It’s simply amazing!  You cna put some in a tortilla for a taco, or even scoop it on a chip for a different dip/salsa!  It’s pretty simple to make, too!

What you need:
1 cup uncooked Quinoa
1 mango, peeled and diced
1 red bell pepper, seeded and diced
1 cup of chopped fresh cilantro
2 tablespoons of red wine vinegar
2 tablespoons grapeseed oil
1/4 teaspoon of salt
brocolli, 1 cup small florets
1 can black beans, drained

What you do:
1 Take one cup quinoa and bring to a boil in 2 cups of water.  Reduce heat and cook for 12 minutes, or until the water had been sbsorbed.
2. Combine mango, bell pepper and cilantro in mixing bowl.
3. add red wine vinegar, grapeseed oil, and salt and mix well
4. Once the quinoa is cooled add it to the mix
5. Mix in the beans
6. steam your brocolli in a steamer pouch

Serve immediately or let sit for a while to mix flavors!