Veggie Lasagna

You must make this recipe - it's so good! Don't let the long list of ingredients scare you off... it's pretty easy and pretty healthy and it's an easy one-dish dinner! It's so full of hearty veggies that you won't even miss the meat!

Recipe adapted from here.

Ingredients:
9 lasagna noodles, cooked
2 eggs, beaten
16oz container cottage cheese
15oz container ricotta cheese
2 heaping tsp Italian seasoning
2 cups sliced fresh mushrooms
1 cup chopped white onion
1/2 cup chopped green onion
4 cloves garlic, minced
2 tbsp olive oil
2 tbsp flour
1 tsp freshly ground black pepper
1 1/4 cups milk
10 oz package chopped frozen spinach, thawed
10 oz package chopped frozen broccoli, thawed
1 cup shredded carrot
3/4 cup shredded Parmesan cheese
8 oz shredded mozzarella cheese

Directions:
1. In a bowl, mix together eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
2. Heat oil in a large skillet. Saute mushrooms, onions, and garlic until tender. Stir in flour and pepper. Add milk. Cook and stir until bubbly and a little bit thickened.
3. Remove from heat. Stir in spinach, broccoli, carrot, and 1/2 cup Parmesan.
4. In a lightly-greased 9x13 pan, assemble lasagna. Start with three noodles, then 1/3 of the ricotta mixture, then 1/3 of the veggie mixture, then 1/3 of the mozzarella. Repeat layers twice. Sprinkle with 1/4 cup Parmesan.
5. Bake at 350 for 35 minutes, or until cheese is melted and lightly browned. Let stand for 10 minutes before serving.

(ricotta mixture)

(mushrooms, onions, garlic, flour, and pepper!)

(adding in spinach, broccoli, carrot, and parmesan)

(veggie mixture!)

(assembled and going into the oven!)

Ta-da!

Enjoy!

Sweet Potato & Turkey Shepherd's Pie

Shepherd's pie is a perfect dinner for those cold weather days when you just need something warm in your belly! This particular version of shepherd's pie uses sweet potatoes rather than regular, and turkey rather than ground beef - both of which of WONDERFUL changes in my opinion! This is one of my new favorite dinner meals.

Recipe adapted from here.

Ingredients:
1 1/2 pounds sweet potatoes, peeled and diced
5 cloves garlic, minced (divided)
1/2 cup milk
1 1/4 cup chicken broth (divided)
2 tbsp sour cream
salt and pepper to taste
1 lb lean ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, diced
2 parsnips, diced
8oz mushrooms, diced
10 oz bag frozen mixed veggies
2 tbsp flour
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp chopped fresh rosemary
paprika

Directions:
1. Boil sweet potatoes and 3 cloves garlic in a pot of salted water until cooked and soft. Drain sweet potatoes. In a large bowl, put potatoes, 1/4 cup chicken broth, sour cream, and salt and pepper (to taste). Mash until creamy.
2. In a large saucepan, brown turkey. Set turkey aside on a plate. Add olive oil to pan and heat over medium heat. Add onion, celery, and parsnip and saute. Add salt and pepper to taste. Cook over medium-high heat, stirring occasionally, until celery is soft (about 10 minutes).
3. Add remaining garlic and mushrooms to onion-celery-parsnip mixture. Heat and stir for another 4 minutes. Add flour and mix well.
4. Add in frozen mixed veggies, remaining 1 cup chicken broth, tomato paste, Worcestershire sauce, rosemary, and cooked turkey. Mix well. Simmer over low heat for 5 minutes.
5. Spread turkey-veggie mixture evenly into a large baking dish. Top with mashed sweet potatoes. Use a spatula to evenly spread the potatoes, then use a fork to scrape ridges into the potatoes. Sprinkle with paprika.
6. Bake at 400 for 20-25 minutes, or until sweet potatoes begin turning golden brown. Let cool for 10 minutes, then serve!

(boiling sweet potatoes)

(celery, onion, parsnips)

(ground turkey)

(mashed sweet potatoes)

(onion, celery, parsnips, and mushrooms, and garlic)

(all cooked!)

(adding in frozen veggies, tomato paste, Worcestershire, and rosemary)

(with the turkey added in)

(turkey mixture topped with sweet potatoes + pretty little fork ridges with paprika)

(out of the oven!)

Ta-da!

Enjoy!

Cheesy Zucchini & Squash Bake

It's finally starting to get a little cooler here in Houston (hello there, fall!), and with the colder weather comes a need for cozy, warm dinners! This recipe is a quick and easy warm side dish that goes well with just about anything! Plus, it's really yummy!

Recipe adapted from here.

Ingredients:
2 medium zucchini, cut in half-moon slices
2 medium yellow squash, cut in half-moon slices
3 tbsp chopped fresh basil
2 tbsp chopped green onion
1/2 tsp dried thyme
1 tsp garlic powder
1 cup (divided) shredded "pizza cheese" (any white cheese will work, but the "pizza cheese" blend of romano, mozzarella, provolone, and parmesan is really good!)
1/2 cup grated Parmesan
salt and pepper to taste

Direction:
1. In a large bowl, combine zucchini, squash, basil, green onions, thyme, garlic powder, 1/2 cup "pizza cheese," and Parmesan. Stir until veggies are coated with cheese and herbs. Season with salt and pepper.
2. Spoon mixture into a lightly-greased 8x8 baking dish.
3. Bake at 350 for 25-30 minutes. When zucchini is nearly cooked through, sprinkle remaining 1/2 cup cheese over the dish. Bake for another 10-15 minutes, or until zucchini is fully cooked and the cheese is melted and lightly browned.

(combining in a bowl)

(into the baking dish!)

(topping with cheese after partially-cooked)

All done!

Ta-da!

Enjoy!

Blueberry Walnut Brie Tartlets

These little tartlets are perfect finger-food for the holidays! The berry-brie combo seems fancy, but they're actually quite simple to put together.

Recipe adapted from here.
Ingredients: 1 can refrigerated crescent rolls (reduced fat is fine) 1/4 cup blueberry preserves 1/3 cup chopped walnuts 8oz Brie cheese, rind removed, cut into 24 pieces fresh blueberries fresh mint leaves (optional)
Directions: 1. Unroll the crescent roll dough and separate it into 4 rectangles (pinch together the perforations to seal). Cut each rectangle into 6 squares (two rows of three). 2. Lightly grease a mini muffin man. Press the 24 dough squares into the muffin cups (they won't totally cover the whole cup - don't worry!). 3. Spoon preserves into the bottom of each cup (on top of the dough). Top with a sprinkle of walnuts and a piece of Brie. 4. Bake at 350 for 16-19 minutes, or until edges of the dough are starting to brown. Cool in the pan for a few minutes before removing. 5. Garnish with fresh blueberries and mint leaves if desired.
(this was before the mint leaves got added, but you get the idea!) Ta-da!
Enjoy!

Tortellini Provolone Salami Skewers

My two favorite things to cook are appetizers and desserts. I'm always on the hunt for fun appetizer recipes, especially during the holidays, and this one is simple, yummy, and cute! Perfect for holiday get-togethers!

Recipe adapted from this book.

Ingredients:

1 package refrigerated cheese tortellini - cooked and drained

1/4 cup Italian dressing

8 slices salami

8 slices provolone cheese

kabob skewers

Directions:

1. In a large Ziploc, combine tortellini and salad dressing. Shake to cover all tortellini. Refrigerate for 4 hours.

2. Stack a cheese slice on each salami slice. Roll tightly, and slice into small spirals. 

3. Thread tortellini and salami-cheese spirals onto kabob skewers. 

(cooked tortellini & Italian dressing)

(chilling in the fridge)

(salami + provolone, rolled up)

Ta-da!

Enjoy!