Zucchini Lasagna

Ingredients

1/2 lb lasagna noodles, cooked in unsalted water

3/4 c part-skim mozzarella cheese, grated

1 1/2 c fat free cottage cheese

1/4 c Parmesan cheese, grated

1 1/2 c raw zucchini, sliced

2 1/2 c no salt added tomato sauce

2 tsp basil, dried

2 tsp oregano, dried

1/4 c onion, chopped

1 clove garlic

1/8 tsp black pepper

Directions

1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon Parmesan cheese. Set aside.

3. In medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread thin layer of tomato sauce in bottom of baking dish. Add a third of noodles in single layer. Spread half of cottage cheese mixture on top. Add layer of zucchini.

5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil.

6. Bake for 30–40 minutes. Cool for 10–15 minutes.

Makes 6 servings.

Goddess Smoothie

1 cup non-dairy Milk

1 peeled Orange

2 c. Kale or Spinach

1 peeled Banana

1 Pear, cut into quarters

1 c. Grapes, red or green

Blend all ingredients until smooth. Makes 5 cups.

Crockpot: Asparagus Casserole (Vegetarian)

Haven't tried this one personally yet, but it sounds yummy and I have a daughter that is vegetarian so this is something we'll try out.

Ingredients: 2 cans sliced asparagus, (10 oz each) 1 can cream of celery soup, (10 oz) 2 hard cooked eggs, thinly sliced 1 cup grated cheddar cheese 1/2 cup coarsely crushed saltines or Ritz crackers 1 teaspoon butter Directions: Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

Crockpot: Upside Down Chicken Pot Pie

1 1/4 lbs boneless skinless chicken thighs ( I use boneless, skinless chicken breast)
1 tablespoon dried onion flakes
1 dried bay leaf
1/4 teaspoon pepper
1 (18 ounce) jar chicken gravy
2 medium celery ribs, cut into 1/2-inch slices
2 1/4 cups original Bisquick baking mix
2/3 cup milk
1 (1 lb) bag green giant frozen mixed vegetables

Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay
leaf, pepper and gravy. Place celery on gravy. Cover and cook on Low
heat setting 8 to 10 hours. About 30 minutes before serving, make and
bake 8 biscuits using Bisquick mix and milk as directed on package.
Meanwhile, gently stir frozen vegetables into chicken mixture.
Increase heat setting to High. Cover and cook 15 minutes. Remove bay
leaf. For each serving, split biscuit and place in soup bowl or tart
pan. Spoon about 3/4 cup chicken mixture on top of biscuit.

Monday Kids in the Kitchen Dinner

Tonight we had an awesome dinner, we used my Bean Pot and slow cooked a pork tri-tip seasoned with sea salt, freshly ground pepper blend and thyme.

Krystal had a meat alternative since she's vegetarian now.  The side dishes were scalloped potatoes, broccoli & cheese, and corn since my husband won't eat broccoli unless it's raw.  

From my kitchen to yours, here's to a great week ahead!

Kids In The Kitchen - Edible Easter Basket Recipe

Here's a fun recipe from Family Fun, let the kids help you make these yummy Easter treats!

Ingredients

• 1 dozen cupcakes
• 1 bag jelly beans

• 2 cups white icing
• Sweetened coconut, colored with green food coloring

Instructions

1. First, frost the cupcakes with white icing. Bend a pipe cleaner or a piece of red licorice into an arch and push the ends into the sides of each cupcake.
2. Shake the shredded coconut in a stainless steel bowl. Sprinkle on food coloring bit by bit, mixing vigorously to distribute the color
3. Place a pinch of shredded coconut on each iced cupcake. Now place three jelly beans on the "nest" of coconut.
4. Tie a small ribbon bow on the pipe cleaner or licorice handle at a jaunty angle.
5. Put one cupcake basket by each place setting at Easter brunch or give them as gifts.

Taco Bell FREE Taco - Last Day to Print

Get your FREE Taco from Taco Bell, today is the last day to print but you have 7 days to use your coupon.

Click the image below to print yours today~

Guy Fieri's Ritz Cheese Steak Sliders

OMG, I made these for our Superbowl party, they were a huge hit, everyone loved them, I couldn't keep them on the plate.  Waiting on my daughter to send me the pics of mine since they are on her camera, but still wanted to share the recipe. These are YUMMO!  The meat is so good, I'm considering cooking it by itself with some extra balsamic reduction and serve over rice.


Also, for the amount of people I had over, I could not afford to use rib-eye steaks, so I used meat that was sliced for Carne Asada, then I just had to slice thin as directed in the recipe.

what you need

1-1/2 cups balsamic vinegar

1 lb.  trimmed thin cut boneless beef rib-eye steak

1/2 tsp. each granulated garlic, chili powder and dry mustard

1/2 tsp.  each dried thyme, basil, kosher salt and fresh cracked black pepper

1/4 tsp. each white pepper and cayenne

4 Tbsp.  olive oil, divided

1 cup sweet onion, quartered, thinly sliced

1 cup  red bell pepper, cut in julienne stips, 1" long

1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1" long

1 Tbsp.  minced garlic

1-1/2 Tbsp. balsamic vinegar

2 tsp.  Worcestershire sauce

1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices

  RITZ Crackers

make it

IN a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 min. until reduced to 1/3 cup.

CUT meat across the grain into ¼”-thick slices, then julienne to 1"-long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.

PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.

EZ PZ VDay Cake

As some of you know I battle severe pain especially during the colder months with Fibromyalgia and some other health issues, so I'm always looking for quick, affordable and yummy recipes.  Here's an easy cake for Valentine's Day:

1 pkg. (2-layer size) lemon cake mix

1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Pudding & Pie Filling

1-3/4 cups milk

1 envelope DREAM WHIP Whipped Topping Mix

Red food coloring

1-1/3 cups BAKER'S ANGEL FLAKE Coconut

Prepare cake mix as directed on the package, baking in 2 greased and floured 9-inch heart-shaped pans at 350°F for 40 minutes. Cool completely.

Meanwhile, prepare pudding mix with milk as directed on package for pudding. Refrigerate. Stir until smooth and creamy.

Split cooled cake layers horizontally, making 4 layers. Spread each of 3 layers with about 2/3 cup filling and stack. Cover with remaining cake layer.

Prepare whipped topping mix as directed on package; tint pink with red food coloring. Spread on top and sides of cake; sprinkle coconut around edge of

top and on sides of cake. Refrigerate.

Makes 12 servings

Chocolate Kiss Cups

Anything with chocolate and peanut butter works for me :) Here's a Valentine recipe for you!

Ingredients: 

1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate 

OR 1 HERSHEY'S Milk Chocolate Bar (7 oz), broken into pieces 

24 HERSHEY'S KISSES Chocolates 

PEANUT BUTTER FILLING (recipe follows) 

1 cup REESE'S Creamy Peanut Butter 

1 cup Powdered sugar 

1 tbsp Butter or margarine, softened

Procedures: 

1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. 

2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate. 

3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. 

4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.

For Peanut Butter Filling:
Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling.