1 c toasted walnuts
4 c fresh corn
2 jalapenos chopped
2 T lime juice
2 T olive oil
½ c crumbled Feta (2 oz)
Mix ingredients and enjoy!
From: Real Simple
1 24-26 oz jar marinara sauce
40 oz large cheese ravioli
10 oz frozen spinach (thaw and squeeze out the liquid)
2 c. mozzarella shredded
½ c. grated parmesan
Preheat oven to 375.
Layer as follows in 9x13 dish:
Thin layer of sauce
Top with remaining ravioli and sauce.
Sprinkle parmesan on top.
Cover in foil and bake 30 min. Uncover and bake 5-10 min until bubbling.
1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)
2 tablespoons vegetable/olive oil
2-3 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
2 medium carrots, sliced or chopped
1 green bell pepper, sliced or chopped
1 red bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 medium zucchini, sliced or chopped
1 medium yellow squash, sliced or chopped
About 6 cups (48 ounces) pasta sauce
1 can diced tomatoes
2 teaspoons dried basil
Salt and pepper
1 (15-ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 teaspoons dried parsley
1 bag fresh or 1 box frozen spinach (thawed and rinsed)
1/2 cup grated Parmesan cheese (optional)
1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.
3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.
4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.
5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.
1/2 cup unsalted butter
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts
1 can (15 ounces) sweetened condensed milk
Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars.
2 lbs. hamburger
3 cans cream of mushroom soup 2 eggs
1/2 c. minced onions
1 c. bread crumbs or rice
Mix burger, eggs, onions, bread crumbs or rice in a large bowl. Shape into balls about the size of golf balls. Put oil in a skillet to brown the meatballs, just enough oil to cover the bottom of the pan. Drain them on paper towels to get the grease off them. Put one can of mushroom soup in the bottom of your crock pot. Layer some meatballs, then mushroom soup, then meatballs, then mushroom soup, until done. Cook in crock pot for about 3 to 5 hours. Serve over noodles or sliced potatoes.
1 1/4 cups flour
3 teaspoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon salt
1 cup brown sugar
1/3 cup oil
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup water (approximately)
2 tablespoons white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Juice of half a lemon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 extra virgin olive oil
4 pears, peeled, cored and cut into 1/3 inch slices
2 tablespoons butter
2 tablespoons sugar
Cracked black pepper
Pinch of salt
! cup walnuts, chopped
Parmesan cheese, shaved to garnish 8 cups mesclun greens, washed and dry
1. Combine vinegar, honey, mustard, lemon, salt and pepper in a small bowl. Slowly whisk in the oil. Set aside.
2. Melt butter in a sauce pan over medium-high heat. Toss the pears slices in the sugar and add to melted butter .
3. Sauté pears until they are slightly caramelized but still firm. Add 3 turns of cracked black pepper and a pinch of salt. Remove the pears from the pan and keep warm.
4. Add walnuts to the pan and toss in the remaining butter to coat and warm through.
5. Toss the greens in enough vinaigrette to coat them. Divide the greens among the plates. Top with the pear slices and walnuts.
6. Shave some Parmesan cheese on top of the salad to garnish.
14 ounces tofu
1 medium red onion
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon tahini
2 teaspoons maple syrup
1 teaspoon cider vinegar
3 cups sugar snap peas
1 tablespoon sesame seeds
Preheat oven to 450°F.
Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl.
Spread on a large baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes.
Whisk tahini, soy sauce, maple syrup and vinegar in a small dish until combined.
Remove the tofu from the oven, add snap peas and drizzle with the maple sauce; stir to combine. Sprinkle with sesame seeds.
Return to the oven and continue roasting until the peas are crisp-tender, 8 to 12 minutes more.