Creamy Mushroom Chicken A La Gloria

ingredients

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)

1/3 c. all purpose flour

3 T vegetable oil

Season chicken breasts with salt & pepper. Coat in flour, and brown both sides in vegetable oil. Transfer to a 9x13" casserole dish.

2 T butter

8 oz. sliced baby bella or button mushrooms

1/2 c. cooking sherry

1 sm. can Campbell's Cream of Mushroom soup

1/2 c. milk

6-8 slices Muenster cheese

chopped parsley (for garnish)

instructions

Drain excess vegetable oil from pan that chicken was cooked in. Add butter. Saute sliced mushrooms. Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked. Add in milk and condensed soup. Stir and allow to get hot and bubbly. Pour over chicken. Top each slice with Muenster cheese. Melt cheese to golden perfection under the broiler. Try serving with pasta or rice. Also great on it's own.

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Red Velvet Poke Cake Recipe

ingredients

One Red Velvet cake recipe or 1 box Red Velvet cake mix (I love Duncan Hines Signature Red Velvet cake mix)

2 (3.4 ounce) instant Cheesecake-flavored pudding mix (if you can't find Cheesecake flavored, Vanilla also works well)

4 cups milk

1 (8 ounces) frozen whipped topping, thawed

10 Oreo cookies, crushed

instructions

Prepare a 9 x 13-inch cake pan with cooking spray and a light coating of flour.

Make cake according to recipe or package instructions and pour into prepared cake pan. Bake as required.

Remove from oven and cool for a couple of minutes. With a wooden spoon handle or similar-sized object, poke holes throughout cake down to the bottom of the cake. The holes need to be large enough to allow the pudding to seep down into the cake.

In a medium mixing bowl, whisk together pudding mix and milk until smooth and creamy. Pour pudding over cake and spread evenly across the top gently pushing pudding into holes. Place in fridge until pudding sets (about 2 hours).

Remove from fridge and layer with whipped topping and crushed Oreos. Keep cake refrigerated.

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Pork Chops with Mushroom and Thyme

ingredients

4 oz pork chop

2 tbsp olive oil

1 shallot

4 oz shiitake mushrooms

1⁄2 cup white wine

1 tsp dijon mustard

1 sprig thyme

instructions

Heat a skillet over medium heat and add half the olive oil. Season pork chops with salt and pepper and cook until browned on both sides and cooked through. Reserve and keep warm.

Add the rest of the oil and the shallot to the pan. Cook, stirring often, until soft. Add mushrooms and cook until they begin to brown. Pour in wine and cook for about 15 seconds. Stir in mustard and thyme. Cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Recipe originally inspired by KitchMe with 5-star rating and 0 reviews.

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STRAWBERRY RHUBARB CRISP

ingredients

2 cups sliced strawberries

2 cups sliced rhubarb

½ tsp vanilla

½ cup sugar

¾ cup flour

¼ cup brown sugar

2 tbsp sugar

½ tsp salt

½ cup butter, cold, cut into small cubes

1 cup old-fashioned rolled oats

instructions

Preheat oven to 375

In a large bowl, combine the fruit, vanilla and sugar. Let sit while you prepare the topping.

Using a food processor, combine the flour, sugars and salt. Pulse in the butter and then add the oats.

Place the fruit in a baking dish and top with half the oat topping.

Bake for 1 hour. Serve warm with ice cream.

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Easy Chicken Parmesan

ingredients

4 chicken breasts, pounded flat if you like

Bread crumbs – You can buy them, or make them by toasting bread in the oven. Run the toasted bread through a food processor along with seasonings of your choice.

1 can or jar of tomato-based pasta sauce

Shredded mozzarella cheese

Grated parmesan cheese

1 egg, scrambled with a couple of tablespoons of milk

A few tablespoons of vegetable oil

instructions

Preheat oven to 375 degrees

Heat oil in a skillet

Dip chicken breasts in egg and milk mixture, then roll in bread crumbs

Fry breaded chicken in oil until golden on both sides (chicken won’t be cooked all the way through, but don’t worry)

Place chicken breasts in casserole dish and pour tomato sauce over the top of them.

Top with mozzarella and parmesan cheeses

Bake until chicken is cooked through and cheeses are brown and bubbly (usually around 40 minutes or so).

Use a spoon to remove any excess fat that may have collected

Serve over spaghetti or linguine

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Decadent Brownie Pie

ingredients

For the Brownies:

2/3 cup butter, softened

1 1/4 cups sugar

1/2 cup light corn syrup

2 eggs

1 1/4 cups all-purpose flour

1/2 cup baking cocoa

1/2 teaspoon salt

3 tablespoons milk

2 cups walnuts, chopped

For the Ganache:

1 cup whipping cream

8 squares ( 1 ounce each) semisweet chocolate, chopped

instructions

For the Brownies:

In a mixing bowl, cream butter and sugar.

Add corn syrup; mix well.

Add eggs, one at a time, beating well after each addition.

Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.

Fold in walnuts.

Spread into a greased 10-in. spring-form pan.

Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side of pan comes out clean.

Cool on a wire rack.

For the Ganache:

In a saucepan, bring cream to a boil.

Remove from heat; stir in chocolate until melted.

Cool completely.

Remove sides of spring-form pan.

Place a wire rack over waxed paper; set brownie on rack.

Pour ganache over the brownie; spread over top and let drip down the sides.

Let stand until set.

Cut into wedges; garnish with desired toppings.

Store in the refrigerator.

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Fat Man’s Delight

ingredients

for the crust

1 cup all purpose flour

1 cup chopped pecans

1/2 cup melted butter

cheesecake layer

8 ounces cream cheese

8 ounces cool whip

1 cup powdered sugar

pudding layer

1 box instant chocolate pudding (4 serving size)

1 box instant vanilla pudding (4 serving size)

3 cups milk

additional 8 ounce cool whip for topping

instructions

Combine crust ingredients and press into a 9x13 baking pan. Don't worry if there are holes in the crust.

Bake in a 350 degree oven for 18-20 minutes. Lett cool completely.

Cheesecake layer-Beat together cream cheese, and sugar then stir in cool whip until smooth. Spread evenly over crust.

Pudding layer-combine both pudding mixes with milk and whisk until combined then stir for an additional 2 minutes until thickened. Spread over cheesecake layer.

Top with additional cool whip.

Refrigerate until ready to serve.

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Bacon, Egg and Cheese Brunch Ring

ingredients

4slices bacon, cut in half crosswise

1/3cup plus 1 tablespoon milk

4eggs, slightly beaten

Salt and pepper, if desired

1/4cup chopped red bell pepper

1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1cup shredded Mexican cheese blend (4 oz)

Chopped fresh cilantro, if desired

1cup Old El Paso™ Thick 'n Chunky salsa, if desired

instructions

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa

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SKINNY SPINACH LASAGNA

ingredients

2 tablespoons butter

1 tablespoon minced garlic

2 teaspoons minced fresh thyme

6 ounces fresh spinach

2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)

1 egg

½ teaspoon salt

¼ teaspoon nutmeg

a squeeze of lemon juice (optional, to taste)

12 no-boil lasagna noodles

1 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe's tomato basil)

2 cups shredded mozzarella cheese

Directions:

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).

Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, ⅓ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

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Spicy Lasagna with Sausage Meatballs

Spicy Lasagna with Sausage Meatballs

makes a boat load

oven to 350

olive oil

1 lb spicy Italian sausage (I used turkey)

Heat a large pan on medium heat and drizzle in a little oil oil. Take the sausage meat out of its casing by squeezing small balls of the meat out with your hands. Let them drop into the pan. Cook the sausage until golden brown and cooked through, shaking the pan to make sure the meat gets browned on all sides. Set aside.

2 cups ricotta cheese

1 egg

1 large handful parsley, finely chopped

1 tsp salt

fresh cracked pepper to taste

Mix the ricotta, egg and parsley together in a bowl until the egg is thoroughly incorporated. Season with salt and pepper. Set aside

1 large jar of your favorite pasta sauce (at least 24 oz)

1 tsp red chili flakes

1 tsp fennel seeds

1 lb fresh mozzerella cheese, grated

1 8 oz package of fresh pasta sheets (you need 5)

Heat the sauce to a simmer on the stove with the chili flakes and fennel seed.

Drizzle a little more oil on the bottom of your lasagna pan. Lay one of the pasta sheets down and spoon about a fifth of the ricotta mixture over it. Sprinkle on some mozzerella and then ladle on some of the sauce. Follow with four more pasta sheets, layering them with the cheeses and sauce.

Finish with a top layer of pasta. Spread it with the last of the ricotta, and then lay your meatballs evenly across the entire top. Drizzle sauce over the meatballs, and then cover with the rest of the mozzerella.

Cover loosely with non-stick foil, and bake for about an hour, until bubbly and hot throughout.

Notes: This lasagna is lighter and more delicate than it looks because I used the fresh sheets of pasta. They are so much lighter than regular lasagna noodles and make the dish less stodgy and filling. You can use regular lasagna noodles of course, but the fresh are well worth the little extra expense; remember you’re getting a lot of meals out of this casserole. Because the filling is minimal, the layers of fresh pasta meld with the cheese into an almost custard-like consistency; it’s a nice change of pace.

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Vegetable Brunch Pie

ingredients

nonstick cooking spray

2¼ cups chopped cauliflower

florets

1 tablespoon vegetable oil

1 medium onion, chopped

1 (8-ounce) package

mushrooms, sliced

4½ cups (about 6 ounces) of

beet, mustard, or collard

greens, finely chopped

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon brown sugar

½ teaspoon salt

1⁄8 teaspoon ground cayenne

pepper

¾ cup shredded lowfat Cheddar

cheese

1 cup lowfat milk

¾ cup egg substitute

¾ cup baking mix

Directions:

Place an oven rack in the middle of the oven. Preheat oven to 375˚F.

2. Spray a 10-inch pie dish with nonstick cooking spray and set aside.

3. In a microwave safe bowl, microwave cauliflower on high for

3 minutes, or steam it on the stovetop.

4. Pour vegetable oil into a 12-inch skillet and heat over medium heat.

5. Sauté onion and mushrooms until tender, about 5 minutes.

6. Add greens, garlic powder, onion powder, brown sugar, salt, and

cayenne pepper. Sauté for another 3 minutes until greens

are wilted.

7. Stir the cooked cauliflower into the greens mixture and place in the

pie dish. Sprinkle with cheese.

8. In a medium bowl, combine milk, egg substitute, and baking mix.

Whisk until well blended and pour over vegetable mixture.

9. Bake 30 to 35 minutes or until golden brown. Serve while hot.

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Happy Fat Tuesday--Mardi Gras King's Cake

Basic King Cake dough

½ cup milk

1 cup (2 sticks) butter

¼ cup warm water

1 envelope dry yeast

½ cup sugar

2 egg yolks

2 whole eggs

4 cups, approximately, unbleached flour

Heat milk and stir in butter and sugar. Pour into a large bowl. Mixture should be lukewarm. Beat in the egg yolks and whole eggs.

Mix yeast with warm water. Stir 1 teaspoon sugar and 1 teaspoon flour into the yeast. Set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life. Add it to the milk mixture.

Beat in approximately 2 cups flour until the dough is fairly smooth. Then, gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, put the dough in it and turn it once or twice to grease it lightly all over. Cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 ½ to 2 hours.Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day.

(This recipe makes enough dough for two cakes. Extra dough may be frozen, or make two cakes and freeze one, but do not ice the cake before freezing. Thaw the cooked cake and reheat for 10 minutes in a 375 degree oven. Cool, then ice.)

Filling

(for one cake)

16-ounce can cherry, apple or apricot pie filling

8 ounces cream cheese

¼ cup sugar

2 tablespoons flour

2 egg yolks

1 teaspoon vanilla

1 plastic baby

Remove dough from refrigerator and with well-floured hands, while it is firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9 inch rectangle as thin as a pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon a 1-inch wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash.

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Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.

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Preheat oven to 375 degrees F. Bake 20-25 minutes, or until cake is well-risen and golden. Cool before inserting a plastic baby into the bottom of the cake and before icing.

Icing

(enough for one cake)

½ teaspoon almond flavoring

Confectioner’s sugar

Granulated sugar tinted green, yellow and purple or mardi gras sprinkles

Mix confectioner’s sugar with almond flavoring and enough water to make a spreadable paste. Spread on top of the cooled cake. Sprinkle with tinted sugar.

Glenna's notes: I will say that I'm not sure what happened but I ended up having to use 6 cups of flour instead of 4 to get to a dough that was minimally stiff enough to work with. It was a soft buttery pastry-type dough rather than a bread-type dough.

When I baked it, I didn't divide it into two but probably will next time. I made one huge cake, baking it an extra 20 minutes, and it came out lovely but I like the idea of making two at once and giving one to friends

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Persimmon Tart

ingredients

1 cup flour

3 tablespoons plus 6 tablespoons sugar, divided

2 1/2 tablespoons finely chopped crystallized ginger, divided

1/3 cup cold butter, cut into chunks

1 large egg yolk

1/2 teaspoon cinnamon

1 1/2 tablespoons lemon juice

1 1/2 tablespoons brandy

1 pound firm-ripe small to medium bright orange Fuyu persimmons

Directions:

Turn oven on to 350°; arrange 1 rack set in the center and a second rack set on the rung closest to the broiler.

In a food processor, pulse flour, 3 tablespoons sugar, 1 1/2 tablespoons ginger, and the butter until fine crumbs form. Add egg yolk and whirl until dough comes together. Press over the bottom and 1/2 inch up the sides of a 4- by 14-inch tart pan with a removable rim (or use a 9-inch round tart pan).

Combine remaining 6 tablespoons sugar, remaining 1 tablespoon ginger, the cinnamon, lemon juice and brandy in a bowl. Core persimmons, slice 1/3-inch thick, and stir into brandied sugar. Arrange fruit in 2 overlapping rows in crust (or in circles if using a round pan). Spoon sugar mixture from bowl over fruit.

Bake tart on center rack until crust is deep golden, 25-30 minutes. Cover loosely with foil and bake until persimmons are tender when pierced, 20-30 minutes more. Remove tart from oven and preheat broiler.

Set tart on a baking sheet. Cover pastry edges with strips of foil. Broil on rack close to heat until edges of fruit brown, 1-2 minutes. Let cool at least 30 minutes.

Loosen crust from rim with a small knife, then remove rim. (Tip: Set pan on 2 small cans, such as single-serving juice cans, and rim will slide off.) Slice and serve.

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Ice Cream Sundae Pie

ingredients

Pelwatte Ice Cream (vanilla, chocolate and stawberry), Whipped Cream, Chocolate Wafer, Chocolate Sauce, Caramel Sauce, Walnuts, Butter, Cherries for decoration

instructions

Use a large spoon to scoop 1 pint ice cream into thin, flat scoops, and then spread on bottom of crust (beat chocolate wafer and butter). Smooth with back of spoon. Spread 1/2 cup caramel sauce over ice cream. Freeze pie until solid, 30 minutes to 2 hours.

Repeat the process again.

Transfer whipped cream to a plastic bag and snip off a 1/4-inch tip with scissors. Pipe whipped cream around edge of pie. Freeze until ready to serve.

Decorate with Cherries, Chocolate Sauce and Walnuts

Recipe courtesy of Carnation

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Fresh Strawberry Jello Cake

ingredients

1 cup frozen strawberries, divided

16 oz box white cake mix

3 oz package strawberry jello mix

1/2 cup water

1/2 cup oil

4 eggs

powdered sugar

12 fresh strawberries for garnish, if desired

instructions

Thaw frozen strawberries in the microwave, according to package directions. Slightly mushy is better as you'll be blending them into the cake. In a large bowl, combine cake mix and dry jello mix. Add water, oil, and eggs and beat until well combined. Blend in 3/4 cup strawberries and beat 3-5 minutes or until strawberries are blended into the batter (a few larger pieces here and there are fine). Pour batter into a greased 9x13 baking dish. Slice remained strawberries in half and sprinkle over the top of the cake batter. Bake at 350 degrees for 35 - 45 minutes, or until a cake tester comes out clean. Cool completely before dusting with powdered sugar and topping with additional sliced strawberries.

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Biscuit Topped Italian Casserole

ingredients

1 pound ground beef

1 small onion, diced

3 garlic cloves, minced

1/2 cup tomato sauce

1/2 cup water

1/4 cup tomato paste

16 oz pkg frozen Sicilian blend vegetables, thawed

2 cups shredded mozzarella cheese, divided

1 tube refrigerated Grands biscuits

1 tablespoon butter, melted

1/2 teaspoon dried oregano

1 teaspoon garlic powder

instructions

Brown ground beef in pan, drain, and set aside. Saute onion in pan over medium heat until tender and transluscent. Add garlic and saute until just fragrant, about 30 seconds. Stir in tomato sauce, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in thawed vegetables and 1 cup cheese and pour mixture into a greased 9 x 13 baking dish. Top with remaining 1 cup cheese. Remove biscuits from tube and separate each horizontally so that you have 16 thinner biscuits. Arrange biscuits around the edge of the dish overlapping as necessary to fit them all. In a small bowl, combine butter, oregano, and garlic powder. Brush over tops of biscuits. Bake at 350 for 15 - 20 minutes or until biscuits are browned on top and cooked through (gently lift one of the biscuits off of the top of the casserole to be sure it has cooked on the bottom). Allow dish to rest 5 minutes before serving.

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Chicken Enchilada Stuffed Shells

ingredients

2 (8 oz) cans tomato sauce

2 teaspoons white wine vinegar

3 garlic cloves, minced

4 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons oregano

½ teaspoon sugar

Salt and pepper to taste

1 tablespoon olive oil

I small onion, chopped

1 ½ lbs boneless, skinless chicken breasts

24 jumbo pasta shells

1 (10 oz) can enchilada sauce (I used medium spiciness)

1 (15 oz) can black beans, drained and rinsed

6 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot brand)

instructions

Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.

In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined.

In a large skillet or sauté pan, bring the oil to medium-high heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the tomato sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20 minutes until the chicken is fully cooked through.

While the chicken is cooking, boil water and cook the pasta shells according to package directions. Drain and set aside to cool.

Remove the lid from the pan and transfer the chicken breasts to a cutting board, leaving the sauce. Add the can of enchilada sauce to the sauce in the pan and stir to combine. Reduce heat to low and recover until needed.

Shred the chicken using two forks and transfer it to a large bowl. Add ½ cup (2 ounces) of the shredded cheddar, the black beans and ½ cup of the sauce from the pan. Stir until well combined.

Spread ½ cup of the sauce from the pan across the bottom of the prepared baking dish from step one. Using the chicken filling from step 5, stuff the cooled pasta shells evenly with filling and place them on top of the sauce in the prepared baking dish. Once the shells are in place, pour the remainder of the sauce from the pan over the tops of the stuffed shells and follow with the remaining shredded cheddar cheese. Place in the oven and bake for 30 minutes until the dish is heated through and the cheese is melted.

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Spicy Enchilada Casserole Recipe

ingredients

1-1/2 pounds ground beef

1 large onion, chopped

1 cup water

2 to 3 tablespoons chili powder

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

2 cups salsa, divided

10 flour tortillas (8 inches), cut into 3/4-inch strips, divided

1 cup (8 ounces) sour cream

2 cans (15-1/4 ounces each) whole kernel corn, drained

4 cups (16 ounces) shredded part-skim mozzarella cheese

instructions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa.

Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4 servings each).

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Turkey Vegetable Lasagna

ingredients

1 pound lasagna noodles cooked

1 pound ground turkey

8 ounces mushrooms, sliced

1 cup yellow squash, chopped

1 green bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

2 tablespoons vegetable oil

28 ounces pasta sauce

1 teaspoon dried basil

32 ounces ricotta cheese

3-4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

salt and pepper

Directions:

Add the oil to a deep fry pan over medium heat. Add the onions, peppers, mushrooms, salt and pepper. Cook until the onions clear about 2-3 minutes.

Add the turkey, garlic and cook until the turkey is browned. Add in the sauce, basil, and squash. Cook for 3-4 minutes. Reserve about a cup of the sauce for the top of the lasagna.

In a medium bowl, mix the ricotta, 2 cups of the mozzarella cheese, Parmesan and eggs.

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

Preheat oven to 350 degrees.

Spread 1 cup tomato sauce into the bottom of a 9×13 inch baking dish. Layer the lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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Eggplant Cannelloni

ingredients

3-4 medium eggplants, cut lengthwise into 1/2-inch slices

olive oil cooking spray

8 ounces goat cheese

6 kalamata olives, pitted and minced

2 teaspoons capers, chopped

4 tablespoons chopped fresh parsley

3-4 cups tomato sauce

2 teaspoons basil

1 teaspoon oregano

2 cloves garlic chopped

salt and pepper

Directions:

Put the tomato sauce in a medium sauce pan, add the basil, oregano, garlic, salt and pepper. Simmer over low heat to warm through.

Spray sheet pans with the olive oil cooking spray and lay out the eggplant in a single layer. Spray, salt and pepper both sides of the eggplant. Put them in a 400-degree oven about 25 minutes, flipping them half way through.

In a small bowl, mix the filling by adding the goat cheese, olives, capers, and parsley. Let this sit for a few minutes so the flavors incorporate.

Spray a 9×13 baking dish with cooking spray. Add a ½ cup of the sauce to the bottom of the baking dish.

Add about a tablespoon of the filling to each eggplant slice and roll. Place each roll into the 9×13 with the opening down so they don’t unravel.

Place them in a 400 degree over for 10-15 minutes.

Serve on a plate with sauce in the bottom and use the extra sauce as a topping. Garnish with fresh parsley.

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