ONE POT LEMON LENTIL CHICKEN AND RICE

ingredients

1 tbsp. Olive oil

2 chicken breasts, cut into bite sized pieces

1 small onion, diced

2 cloves garlic, minced

½ tsp dried oregano

½ tsp dried thyme

1 cup green lentils, rinsed

1 cup rice

4 cups chicken broth

juice and rind of 1 lemon

½ tsp salt

½ cup frozen peas

chopped parsley (optional)

instructions

In a large pot heat the oil over medium heat.

Cook the onions until soft. Add the garlic and herbs and cook another minute.

Add the chicken turning to brown both sides.

Add the lentils, rice, stock, lemon juice and rind.

Cover the pot and turn the heat down to low. Cook for 20-25 minutes until the liquid has been absorbed.

Season with salt, stir in the frozen peas and garnish with parsley.

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Honey-Nut Encrusted Salmon Fillets

ingredients

2lbs salmon (slab from Costco, cut into 4-5oz. fillets)

2.5 T honey

2.5 T dijon mustard

kosher salt & fresh ground pepper

2 slices wheat bread, toasted then processed into crumbs

4 T finely chopped walnuts

1/2 t dried thyme

2 t olive oil

instructions

Preheat oven to 400 degrees. Combine honey & mustard in a small bowl. Pour over fillets. Season with salt and pepper. In a separate bowl, combine bread crumbs, walnuts, thyme, and oil with a fork. Press the crumb mixture atop the fillets. Bake for 12-15 minutes, depending on the thickness of your fillets.

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5Star Enchiladas

ingredients

1 lb. lean gr. beef

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

instructions

Preheat oven to 375.

Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir.

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted.

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5-Star Cheeseburger Casserole

ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)

2 teaspoons canola oil

1 1/2 cups onions, finely chopped

1 garlic clove, minced

1 pound 95% lean ground beef

1 teaspoon seasoned salt

2 tablespoons ketchup

4-5 large Roma tomatoes, deseeded and diced

2 tablespoons Dijon mustard

2 cups low fat cheddar cheese, shredded

1/4 cup dill pickles, finely chopped

instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.

Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.

In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.

Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.

Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.

Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

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OREO CHEESECAKE BROWNIES

ingredients

1 brownie mix prepared as directed

10 oreo cookies, divided

6 ounces cream cheese

⅓ cup sugar

1 egg

1 tsp vanilla

instructions

Preheat the oven to 325. Prepare the brownie mix as directed.

Using the empty brownie bag, crush the oreos or just use your hands to break them up. Stir half the cookies into the batter and spread it out into an 8 inch pan coated with cooking spray.

In a large bowl beat the cream cheese and sugar until light and fluffy. Mix in the egg and vanilla until combined. Fold in the rest of the broken cookies.

Pour the cheesecake mixture on top of the brownie batter and swirl in lightly with a knife.

Bake for 50 minutes.

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Chocolate Cake

ingredients

instructions

First step : Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Second step : Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Third step : Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Step 4 : Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 mins, until a toothpick or cake tester inserted in the center comes out clean.

Step 5 : Remove from the oven and allow to cool for about 10 min, remove from the pan and cool completely.

Step 6 : Frost cake with Chocolate Buttercream Frosting.

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Asian Style Meatballs

ingredients

32 Ounce bag frozen meatballs (approximately 60)

⅔ Cup Hoisin sauce

¼ Cup rice vinegar

2 garlic cloves minced

2 Tablespoons soy sauce

1 Teaspoon ground ginger

Chopped green onion

instructions

Bake meatballs for 15 minutes at 350 degrees.

While baking, whisk together all the ingredients for the sauce.

Pour sauce into large skillet over medium heat, mix in baked meatballs.

Stir meatballs into sauce and let them cook through for about 8 minutes, stirring periodically.

Serve over rice or individually as appetizers. Enjoy!

Slow Cooker Instructions:

Place meatballs in slow cooker

Mix together all sauce ingredients and pour over meatballs

Cook on high 3-4 hours or Low for 6 hours

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Chicken Mozzarella Pasta with Sun-Dried Tomatoes

ingredients

3 large garlic cloves, minced

1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes

1 lb chicken breast tenders

salt

paprika (just a little bit)

1 cup half and half

1 cup mozzarella cheese, shredded

8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)

1 tablespoon basil (if using dry basil), if using fresh basil you can add more

1/4 teaspoon crushed red pepper flakes (at least, add more to taste)

1/2 cup reserved cooked pasta water (or more)

salt, to taste

instructions

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:

In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).

Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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Lasagna Soup

ingredients

2 Tbsp extra virgin olive oil, divided

1 lb lean ground beef

1 large yellow onion, diced (2 cups)

3 - 5 garlic cloves, to taste, minced

4 cups low-sodium chicken broth

1 (14.5 oz) can petite diced tomatoes

1 (14.5 oz) can crushed tomatoes

2 1/2 Tbsp tomato paste

1 3/4 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried rosemary, crushed

1/2 tsp fennel seeds, crushed

1/2 tsp dried thyme

1 tsp granulated sugar

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

Salt and freshly ground black pepper, to taste

8 lasagna noodles, broken into bite size pieces (6.5 oz)

1 1/4 cups shredded mozzarella cheese (5 oz)

1/2 cup finely shredded parmesan cheese (2 oz)

8 oz ricotta cheese

instructions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier I just like the little bit of flavor a small amount of the fat gives). Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta.

Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for a bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well. Or just stir into very hot soup and it should melt well).

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Spaghetti Pie

ingredients

3 eggs, beaten

1 cup sour cream

1/2 cup Parmesan Cheese

1 cup Mozzarella Cheese

1 lb Spaghetti Noodles, cooked and cooled

Sauce:

1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained

1 - 24oz can Spaghetti Sauce, your choice

1 - 12oz can diced tomatoes, drained

1/2 tsp basil

1/4 tsp oregano

salt, pepper and garlic powder, to taste

instructions

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13X9 casserole dish.

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.

Top with an additional 1 1/2 cups Mozzarella Cheese

and 1/2 cup Cheddar Cheese.

Bake at 350 degrees for about 30 minutes

or until golden brown and bubbly.

Slice and serve... maybe with some toasty garlic bread!

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Jalapeño Popper Cheesy Pretzel Bombs

ingredients

2¼ teaspoons active dry yeast (1 packet)

12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note

2 tablespoons granulated sugar

3 ½ cups all-purpose flour + more for dusting counter

1 teaspoon kosher salt + more for pretzel tops

2 tablespoons baking soda

2 cups water

8 ounces cream cheese

8 ounces shredded Mexican cheese blend (or cheddar cheese)

1 (4 ounce) can diced jalapeños

12 ounces bacon, cooked and chopped into bite size pieces

instructions

Preheat oven to 450°. Pour beer into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty. Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed. In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside. Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky. Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces. Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on. Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper. Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt. Bake for 8-10 minutes until the tops are browned. The ooey gooey cheese may escape some of your pretzel bombs. That is a beautiful thing! Scoop all that cheesy goodness up onto the plate and serve. Your guests will go crazy over them.

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Puff-Pastry Chicken Pot Pie

ingredients

3 medium carrots, chopped

2 large celery stalks, chopped

4 small red potatoes, peeled and chopped

1 quart chicken stock

6 tablespoons butter

1/2 onion, diced

6 tablespoons flour

1 1/2 lbs. boneless, skinless chicken breasts

1/4 cup heavy cream

1 tsp salt

1/2 tsp pepper

1 egg, beaten

1 1/3 sheets frozen puff pastry

Directions:

Take puff pastry sheets out of the freezer to defrost.

In a large pot, bring stock to a boil and add carrots, celery, and potatoes. Simmer for about 15 minutes, or until veggies are tender. Remove veggies with slotted spoon and pour stock in a large measuring cup to save for later.

Fill the pot up with fresh water and bring to boil. Add chicken breasts and let simmer for about 15 minutes, or until cooked through. Drain and let chicken cool before cutting into cubes.

Preheat oven to 425. Melt butter in a dutch oven. Add onion and cook for 6 minutes, stirring occasionally. Add flour and stir constantly to make a roux. Cook another 5 minutes, or until the roux begins to smell toasty and darken a bit in color. Slowly stream in reserved stock while stirring to make the sauce (it will get thick). Cook and stir for another three minutes. Turn off heat and slowly stream in the cream. Add cooked veggies and cubed chicken back to the sauce. Season with salt and pepper.

Pour pot pie filling in a large casserole dish (at least 2 quarts) that you’ve sprayed with nonstick spray. Unfold puff pastry sheets and gently lay over the top. You may want to roll them out.

Cut small slices in the pie to let steam escape. Brush dough with beaten egg. Bake for 10 minutes. Cover with aluminum foil and bake 25 more. You may want to check near the end that the middle is browning. If not, cut a hole in your aluminum foil.

Serves 6

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Oktoberfest All Week: Jagerschnitzel

ingredients

1 cup bread crumbs

1 Tbsp all-purpose flour

salt and pepper to taste

2 tbsp vegetable oil

4 pork steaks or cutlets, pounded thin

1 egg, beaten

1 medium onion, diced

8 oz fresh mushrooms, sliced

1 1/2 cups water

1 cube beef bouillon

1 Tbsp cornstarch

1/2 cup sour cream

Directions:

1. In a shallow dish, mix together the bread crumbs and the flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream, stir into skillet. Cook over low heat until thickened but do not boil. Spoon over pork cutlets and serve immediately.

Cook's note: I didn't cook the mushroom and onions for 20 minutes. I sauteed them until brown and then finished the sauce. I like the mushrooms and onion to be still be as fresh as possible.

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Lisa's Cheddar/Feta Cheese Puffs

ingredients

1/4 cup butter, softened but not melted or runny

1/2 all purpose flour

1 cup shredded cheese (I use Calbot extra sharp cheddar)

3 tablespoons of feta cheese crumbled (optional)

Greek (or your favorite) seasoning blend, to taste (about a teaspoon for

mild and a tablespoon plus a few dashes of red pepper for spicy puffs)

Directions:

Preheat oven to 400 degrees.

Mix butter and flour in mixing bowl and mix (stand on low mixer about a minute ) or

by hand until well mixed.

DSCN1188

Slowly add cheese and seasoning and mix until the dough forms a ball (in a stand

mixer about another minute or until a dough comes together). If the mix is too

crumbly add a 1/4 teaspoon of milk and mix). Roll dough into 1 3/4 inch

balls or scoop with a 1 oz cookie dough scoop.

DSCN1191Bake on a parchment lined cookie sheet bake for 9 - 12 minutes or until lightly browned. These are best served warm.

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Quick Italian Cream Cake Recipe

ingredients

1 package white cake mix with pudding

3 large eggs

1 1/4 cups buttermilk

1/4 cup vegetable oil

1 (3 1/2-ounce) can flaked coconut

2/3 cup chopped pecans, toasted

3 T Rum (optional)

Cream Cheese Frosting (below)

Directions:

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting

Ingredients

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 (16-ounce) package powdered sugar

2 teaspoons vanilla extract

1 cup chopped pecans, toasted

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled. — with

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Caramel Swirl Chocolate Brownies

ingredients

150g butter

200g dark chocolate, chopped

2 eggs, beaten

175g soft light brown sugar

55g plain flour

1 tsp baking powder

4-6 tbsp Carnation Caramel, plus extra to serve

instructions

1. Preheat the oven to 180°C (160°C for fan ovens) Gas Mark 4.

2. Melt the butter with a quarter of the chocolate gently in the microwave.

3. Beat the eggs with the sugar in a large bowl until light and fluffy and then sift in the flour and baking powder. Stir in the melted chocolate mixture.

4. Add the rest of the chocolate. Spoon into the tin. Beat the caramel in a small bowl and swirl into the mix.

5. Bake for about 30 minutes, they should still be sticky in the middle if you test with a knife. When cool cut into squares.

Recipe courtesy of Carnation

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Baked Pizza Spaghetti

ingredients

12 oz uncooked whole-wheat spaghetti

2 large egg whites

1 large egg

2/3 cup skim milk

3/4 tsp garlic powder

1/2 tsp table salt

1 1/2 tsp dried oregano

9 oz shredded reduced fat mozzarella cheese, divided

32 oz jarred spaghetti sauce

2 oz turkey pepperoni, finely julienned

instructions

Preheat oven to 400. Coat a 9x13 baking dish with cooking spray and set aside.

Break spaghetti into 2-inch pieces and cook according to package directions. When finished, drain and cool.

Meanwhile, in a large bowl, beat egg whites and egg until frothy. Stir in milk, garlic powder, salt, oregano and 1/3 of mozzarella. Add cooked spaghetti and stir until thoroughly combined. Spread spaghetti mixture evenly in bottom of baking dish. Bake for 15 minutes and remove from oven.

Reduce oven temperature to 350ºF.

Spread spaghetti sauce over pasta and sprinkle with the remaining cheese. Sprinkle pepperoni evenly over cheese layer.

Return to oven and bake until cheese is bubbly, about 30 minutes.

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Warm Fudgy Pudding Cake

ingredients

For the cake:

1 cup (5 ounces) all-purpose flour

3/4 cup (6 ounces) white sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon table salt

1/2 cup (4 ounces) milk, whole or 2%

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

For the pudding:

1/2 cup (4 ounces) white sugar

1/2 cup (4 ounces) brown sugar

1/4 cup (2 ounces) unsweetened cocoa powder

1 cup (8 ounces) cold water

Vanilla ice cream for serving, optional

instructions

Heat the oven to 375°F. Grease or spray with non-stick cooking spray an 8"x"8 baking pan.

Sift the flour, sugar, cocoa powder, baking powder, and salt through a fine-meshed strainer into a mixing bowl. Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to evenly distribute the sugars.

Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.

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VEGGIE ALFREDO LASAGNA

ingredients

For the cauliflower Alfredo sauce

5 large cloves garlic, minced

1 tablespoons butter

5 cups cauliflower florets

6-7 cups vegetable broth or water

1 teaspoon salt (more to taste)

½ teaspoon pepper (more to taste)

½ cup milk (more to taste)

Parmesan cheese to taste

For the lasagna

10 lasagna noodles

4 cups cauliflower Alfredo sauce

5 cups veggies (I used chopped fresh greens, grated carrots, fresh and canned tomatoes)

3 cups mixed shredded cheese like Mozzarella, Provolone, Parmesan, etc.

salt and pepper to taste

instructions

For the cauliflower sauce: Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.

For the lasagna: Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.

Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, ½ cup sauce, one fourth of the veggies, a good sprinkle of salt, ½ cup cheese, and ¼ cup sauce (I put sauce in each layer twice - once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with ½ cup sauce and the remaining 1 cup of cheese.

Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.

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Chicken Cottage Pie

ingredients

2 tablespoon all-purpose flour

2 tablespoon butter, softened

3 cups onions, chopped

1 cup carrots chopped

1 cup peas

16-ounces mushrooms, thinly sliced

2 pound ground chicken

4 tablespoons tomato paste

2 cup beef broth

2 teaspoons parsley

1 tablespoon thyme

6 cups leftover mashed potatoes

2 cups cheddar cheese, divided

paprika

salt and pepper

Directions:

Preheat oven to 350°

In a large fry pan cook the ground chicken with salt and pepper until browned. Then mix in the tomato paste and set aside.

Clean the fry pan. Heat up the butter. Then add the onions and carrots. Cook for 3-4 minutes. Add the mushrooms and sauté with onion mixture for 4-5 minutes. Add the peas and cook for about 2 more minutes. Add the flour to the mixture and cook for a few minutes so the flour cooks.

Add the beef broth and stir until thickened. Add the parsley and thyme. Add the meat mixture to the pan to incorporate.

Mix half of the cheese into the mash potatoes.

Put the meat mixture into a 9×13 baking dish and top with the potatoes. Sprinkle the top with the rest of the cheese. Sprinkle the paprika over the top.

Bake for 20 minutes or until bubbly.

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