Veggie Lasagna

• whole wheat lasagna noodles
• one jar marinara (I use Newmans)
• one med-large zucchini
• approx. 1 1/2 - 2 cups chopped spinach
• 16 oz. Ricotta cheese
• 1/3 cup grated parmesan
• 1 1/2 teaspoons dried oregano
• 1 can mushrooms (drained well)
• 8 oz shredded mozzarella


- Grate zucchini and mix with sauce in a large bowl.
- Mix spinach, Ricotta, parmesan, and oregano in another bowl.
- Spread about 1/2 cup marinara mixture in bottom of ungreased glass pan.
- Lay down three noodles, not overlapping, and spread more marinara mixture on top.
- Drop spinach/cheese mixture by small spoonfuls on top, separating with a fork carefully.
- Sprinkle with cheese and mushroom

REPEAT - until all ingredients are gone. Top with mozzarella.

Bake at 400˚ with foil on top for 45 minutes. Remove foil and bake for 10 more minutes or until bubbly around edges. Let stand 10 minutes before serving.


This is an adaptation from a Betty Crocker cookbook. We make it pretty often. It can be prepared ahead of time, so it's good for hungry nights with out much time for cooking prep.

Warm Slaw

A different take on the Asian slaw...

• cabbage mix
• grated carrot
• shelled and cooked edamame
• Italian dressing (I used Annie's Tuscan Italian, but any or homemade would be good)

Toss together and warm - in microwave or in skillet just until heated.

Makes a good lunch or side.

Spinach Torellini with Beans & Feta

1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
1 15-oz. can cannellini (white kidney) beans, rinsed and drained
3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
2 Tbsp. olive oil
1 large tomato, chopped
Ground black pepper
4 cups baby spinach

1. Cook tortellini according to package directions. Drain and; return to pan.
2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.
3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

Grilled Chicken Sausage - QUICK meal

Chicken Andouille Sausage - grill then slice or slice 4 fully cooked chicken sausages (about 12 oz) and pan fry 'til heated and seared

Serve with Warm Chickpea Salad:

1 T. olive oil
1/2 T. garlic paste
(heat oil in skillet over medium high then add garlic and cook, stirring for about a minute.)

1 (15 oz) can chickpeas, rinsed, drained
1 T. fresh thyme (I used dried)
1/2 t. salt
1/4 t. freshly ground black pepper
(Add and stir until coated and heated through, about 2 minutes; pour all into a large bowl)

1 T. olive oil
1/2 t. grated lemon zest
1 T. fresh lemon juice
(stir into chickpea mixture)

4 cups arugula (I used baby spinach)
1/2 c. shaved Parmesan
(add greens and toss gently to combine, serve with sausages and top with cheese)

Beef Roast

Beef Roast (we like sirloin tip) cooked in crock pot with carrots, new potatoes, onions, and mushrooms

Meal ideas:

• LeSuer peas are quickest since the rest is done when you get home
• maybe fruit salad as a side or dessert
• Bread (if you must!)

Turkey Mini Meatloaves

• Turkey Mini Meatloaf (with spinach and whole grain bread crumbs mixed in, topped with ketchup or barbecue sauce)

Complete the meal ideas:

• roasted Brussel's sprouts (can cook same time as meatloaf in oven)
• brown rice