BAKED VEGGIE LASAGNA

It's lasagna, what more can I say?   A favorite in households the world over.   But, it can also be a "hip enlarger" there are ways to trim the fat and not lose the flavor and this is the favorite recipe at our house hope you like it too!

Here is what you will need:

1 small zuchinni 1/4 inch slices
1 small yellow squash 1/4 inch slices
1 lb. button mushrooms sliced
1/2 large red onion sliced
3 cloves garlic chopped
1 lb. frozen spinach thawed and drained
1 lb. cheese (your favorite) shredded
1 cup of ricotta or "mockotta" cheese You can find the recipe for the "mockotta" in my no bake lasagna recipe http://thisandthatwithjax.blogspot.com/2010/04/no-bake-veggie-lasagna.html
1 package of oven ready lasagna sheets (I love this stuff!)
26 oz. jar of spaghetti sauce or homemade
1 cup water
garlic powder
salt and pepper to taste

Sautee veggies individually making sure you use a couple pinches of salt to help release the water (this is important or your lasagna will be watery) add a couple sprinkles of garlic powder & pepper to taste and be sure that all the liquid has evaporated.   Set aside to cool.  You can prepare the veggies the day before if you need too.

Combine 24 oz. of sauce and 1 cup of water.
Start with spraying pan with non-stick spray, spread 3/4 cup of sauce on bottom of pan and lay down first layer of pasta.

Spread a thin layer of "mockotta" or ricotta on pasta and layer with veggies.   Sprinkle a hand full of shredded cheese (don't use too much, you want to save most of the cheese for the top).

Continue layering the "mockotta"/ricotta, veggies, pasta, cheese and sauce finishing with a layer of pasta, sauce and cheese.   Cover with foil and bake at 375 degrees for 35 minutes then remove foil and continue to bake for an additional 10-15 minutes until top is browned.

Remove from oven and allow to set for 10 minutes before cutting and serve.


Enjoy!


Jacqui Allen

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CHICKEN AND BLACK BEAN QUESADILLA

CHICKEN AND BLACK BEAN QUESADILLA

I threw this together for dinner tonight and it was a keeper.

You'll need:

1 lb. chicken breast cut in 1/4 inch thin strips

1 green pepper sliced in thin strips

1/2 small red onion cut in thin strips

1 pkg. of fajita seasoning

1 can of black beans

1/4 cup water

1 tsp. chicken soup base

1/4 tsp each of onion powder, garlic powder,ground coriander and cumin

4 soft flour tortillas

1/2 pound your favorite cheese

In a sauce pan add black beans, water, soup base and all four spices.   Simmer for 10 minutes and mash with a potato masher to a chuncky paste and set aside.

In a large skillet saute the chicken until cook (about 12 minutes) and set aside in a bowl.   In the same pan saute the pepper and onions until tender ( about 5-8 minutes)   return chicken to pan and fajita season according to package directions.

Toast the tortillas and spread the blackbean mix over 1/2 of the tortilla add the chicken mixture and cheese and fold in half.   Bake in a 375 degree oven for about 15 minutes or until hot and cheese is melted.

Enjoy!

Jacqui Allen

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THINK OUTSIDE THE BOX

I know it’s easy to just boil some water and open a box but, YUCK! Have you ever actually looked at the ingredients? Your kids deserve better! And you can give it to them and they WILL like it just as much. My 6 year old is very picky and she loves homemade mac and cheese, sometimes creamy, sometimes crunchy. Either way, it’s just as quick and easy. Here’s the recipe:




16 oz. Elbow macaroni

1 cup water with chicken base or chick broth

1 cup milk

1 lb. Your favorite cheese

2 tsp. Cornstarch



Cook the macaroni until halfway cooked and drain. Meanwhile, grate the cheese. Bring the water/broth to a boil, mix the milk with cornstarch and wish it into the broth cook for 1 minute.



Turn off heat and blend in 1/3 of the grated cheese (if you are going to make the mac and cheese creamy stir in all the cheese, add the mac and serve) For crunchy mac and cheese: after adding the 1/3 of cheese, mix in the macaroni and pour into a 9 x 13 inch baking dish. Cover with remaining cheese and bake at 375 degrees for about 20 minutes or until golden brown.



Enjoy,



Jacqui Allen

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ONCE YOU HAVE GRILLED, YOU'LL NEVER GO BACK!

GRILLED PIZZA

I am serious!   Once you taste a grilled pizza, you'll never want baked again!

Look at that picture, grilled veggies, hummus, feta cheese and the crust is grilled too.   Can't you just taste it?

You know you wanna, just give up it's innevitable.   Go to http://www.foodtv.com/ and you'll find recipes.   I am giving away MY recipe to the 50th subsciber, so click the link and subscribe to my blog now!

Enjoy!

Jacqui Allen

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