Scrumptious Vegetable Lasagna

So, I tried to take a picture of this, well, scrumptious lasagna and I just couldn't get one that would look good. So just imagine.

This is so good, you won't even miss the meat!

"This is my favorite lasagna" direct quote from my husband.

Scrumptious Vegetable Lasagna

12 GF lasagna noodles

2 medium yellow summer squash, cut into 1/4 inch slices

2 medium zucchini, cut into 1/4 inch slices

1 large green pepper, chopped

1/2 lb sliced mushrooms

1 large sweet onion, chopped

1 T. olive oil

1 jar (25oz) marinara sauce

1 carton(15oz) fat-free ricotta cheese

1 egg

9 slices provolone cheese

2 cups shredded mozzarella cheese

1 cup grated parmesan cheese

Cook noodles according to package directions.

Meanwhile, in a large nonstick skillet, saute the squash, zucchini, green pepper, mushrooms, and onion in oil until tender.

Mix together the egg and ricotta cheese.

Drain the noodles. Spread 1/4 cup marinara sauce in a 13x9 inch pan coated with cooking spray. Top with 4 noodles, a scant 1 cup marinara sauce, 2 cups vegetable mixture, 3/4 cup ricotta cheese, six halved slices of provolone cheese, 2/3 cup mozzarella cheese and 1/3 cup parmesan cheese. Repeat layers twice.

Cover and bake at 375 for 30 minutes. Uncover, and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

White Chocolate Popcorn Deluxe

Looks like ordinary popcorn right? Wrong.

It's amazing!

White Chocolate Popcorn Deluxe

8 cups air-popped popcorn

2 oz. white baking chocolate

1 t. butter

1/3 cup dried cranberries

1/4 cup chopped walnuts

3/4 t. salt

Place popcorn in a large bowl. In a microwave, melt white chocolate and butter; stir until smooth. Pour over popcorn mixture and toss to coat. Add the cranberries, nuts, and salt.

Spread onto waxed paper. Cool until set. Store in a airtight container.

Chicken Nuggets

Once you taste these, you will never wish you could eat dino-bites. These are delicious and so easy!

This is one of my stand-by recipes, I always keep the ingredients on hand for a fast meal.

This is kinda a made-up recipe, sorry about the measurements!

Chicken Nuggets

One piece of chicken per person, cut into nugget size pieces

1 cup parmesan cheese (I use the bottled kind)

2 T. lemon pepper, a packet of Italian or Ranch dressing, 2 T. garlic powder, whatever flavor you like

1/2 cup GF bread crumbs (optional, I rarely use!)

Canola oil

Put the cut up chicken into a bowl and pour on some oil. Toss to cover the chicken. Place the chicken in a bag and add cheese, bread crumbs and spices. Shake to coat.

Spread in a single layer in a 9x13 pan. Bake at 350 for 20-25 min or until done.

Serve with brown rice and vegetables.

Rosemary Mashed Potatoes

I used to think that I had a great recipe for mashed potatoes. I decided to try a whole new recipe and I'm glad I did!

These are so creamy and flavorful, the whipping cream is the secret.

You can double the recipe if needed for a larger group.

Rosemary Mashed Potatoes

4 large potatoes, peeled and quartered

1 1/4 t. salt. divided

1/3 cup heavy whipping cream

2 T. butter, cubed

1/4 t. minced fresh rosemary

1/8 t. nutmeg

1/8 t. pepper

Place potatoes in a large pot, add 1 t. salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.

Place potatoes in a large mixing bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; beat until smooth.

Applesauce-Glazed Pork Chops

These chops have a sweet barbeque flavor to them.

This is a quick dinner. We had them with Rosemary Mashed Potatoes and green peas.

Yum.

Applesauce-Glazed Pork Chops

4 boneless pork chops

1 cups applesauce

1/4 cup packed brown sugar

1 T. barbecue sauce

1 T. worcestershire sauce

1 garlic clove, minced

1/2 t. salt

1/2 t. pepper

Place pork chops in an 8x8 baking dish sprayed with cooking spray. In a small bowl, combine the remaining ingredients; spoon over chops.

Bake, uncovered, at 350 for 20-25 minutes or until done.

Black Bean Chicken

This spicy chicken is a great taco filler!

Add your favorite toppings, sour cream, cheese, guac...

I modified the original recipe, I think my version is a little more flavorful.

Black Bean Chicken

1 T. chili powder

1 t. ground cumin

1 t. pepper

1/4 t. salt

2 chicken breasts

2 t. canola oil

1 can black beans, drained and rinsed

1 cup frozen corn

1 cup salsa

2 cups cooked brown rice

Cut the chicken breasts into 1-inch cubes. Place cut chicken in a resealable bag.

Combine the chili powder, cumin, pepper and salt. Add to the chicken and shake until the chicken pieces are covered in spice.

Cook the chicken in the oil until no longer pink. Stir in the beans, corn, and salsa. Cover and cook over medium heat for 10-15 minutes.

Stir in the rice and serve with your favorite taco fixings!

Asparagus Fettuccine

Asparagus is my favorite vegetable. This fettuccine sauce is fast, uses hardly any ingredients and really showcases the asparagus.

If you don't have fettuccine noodles, you can use whatever's on your shelf. (I used macaroni...)

Asparagus Fettuccine

4 oz. GF uncooked fettuccine

1 lb fresh asparagus, trimmed and cut into 1-inch pieces

1/2 cup chopped onion

2 garlic cloves, minced

2 T. butter

4 oz. cream cheese, cubed

1/2 cup milk

1/2 cup shredded parmesan cheese

1 T. lemon juice

2 t. grated lemon peel

1/2 t. salt

1/4 t. pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender.

Add remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.