Here, I’ll post in chronological order, the official recipes I post. When I “cook by the seat of my pants” you won’t get a recipe, because there isn’t one!!

Snobby Joes

Adapted from Veganomican Cookbook

1 cup uncooked lentils
4 cups water

1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup
1 tablespoon yellow mustard (wet mustard)

4 to 6 kaiser rolls or sesame buns

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.

Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.

Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Butternut Squash Butter


1 whole butternut squash

1 cup applesauce


ground ginger

2 TBSP light brown sugar

1 TBSP maple syrup


1. preheat oven to 200C/400F. cut the butternut squash in half, spoon out the seeds/pulp, and place skin-side up on baking sheet. bake for about 30-35mins.

2. once done, scoop out the flesh into a bowl. it should automatically be a pureed texture.

3. next, put 425g/15oz into a saucepan, with the applesauce, maple syrup (you could use honey/agave in place of this, to your liking), a generous sprinkling of cinnamon, and a dash ginger. you can add any spices you want at this point (cloves, allspice, etc.). you can keep the remaiining squash puree for something else, like…. squash oatmeal?! (NB. you could use a 15oz can of squash puree if you can get it. but it’s not available here, and anyway – fresher the better!) (NB2. also, if you want a really smooth texture for this, i suggest you puree this in a food processor.)

4. this is where you have to be patient. mix all this well, place on low-medium heat, and reduce like crazy! it took me about 40mins to get to the extremely thick, buttery consistency that i wanted. but toally worth it. i stirred it quite often, but i think as long as it doesn’t burn, and the heat isn’t too high, you don’t have to be that watchful over it.

once textured as you want it (in my opnion, thicker the better), it’s done! cool, then place in jar or container and keep in fridge.

Perfect Beef Stew


1.5 lbs. lean stew meat (I used bottom round)

2 cups beef broth (or 1 cup wine, 1 cup broth)

10 small red potatoes, washed and halved

2 medium yellow onions, cut into small chunks

1 small bag baby carrots

2 ribs celery, cut into a few pieces

1 Tbsp. garlic powder

1 tsp. oregano

1/2 c. ketchup (or tomato paste)


In a large crockpot (mine is 5.5 quarts), place all ingredients and mix well. Cook on low for at least 6 hours, but the longer, the better. Stir well before serving. Enjoy! This can also be made on the stovetop. Lightly dust the beef with flour, and thoroughly brown in the bottom of a pot. Add celery, onions, and 1 cup liquid. Cook 1 hour. Then add remaining ingredients and simmer another hour at least.

Spicy Cornmeal Tilapia


1 lb. tilapia filets

1/2 c. cornmeal

1/2 c. flour

2 Tbsp. Penzey’s Southwest Seasoning

1/2 c. skim milk

2-3 tsp. olive oil


Pour the skim milk into a shallow dish. In a separate shallow dish, mix together the cornmeal, flour, and Southwest seasoning. In a fry pan, heat the oil. Designate one hand your “wet” hand and one your “dry” hand. With the “wet” hand, coat the tilapia with milk. Transfer to the dish of cornmeal mixture. With the “dry” hand, evenly coat the fish with the mixture. Place the fish in the pan, coat the remaining fish, and cook about 4 min. on either side. Serve alone, or (as my fiance likes) on an Arnold’s sandwich thin with some mayo.

Mozzerella Polenta Cakes

Ingredients (for one serving)

1/4 c. cornmeal

1 c. water

1/8 c. mozzarella

1 tsp. olive oil.


Mix the cornmeal and water together in a microwave-safe dish. Microwave on high about 2 minutes, then remove and stir in the mozzarella. It should be sticky and form almost a ball. Heat the olive oil in a small pan, then place polenta in the pan and press to form a patty. Cook until brown and turn.

Judee’s Dad’s “Marinara”

Simplicity is key

Simplicity is key


1 lb noodles, cooked

1 lb ground beef, browned

1 can tomato soup

garlic powder, salt, and pepper to taste


Mix meat, noodles, and soup together, heat through. Season to taste.

Mom’s Roast Chicken

1, 3-4 lb. roasting chicken

2 tbsp. olive oil

1 lemon, halved

1 onion, quartered

1 tsp. garlic powder

1/2 tsp. seasoned salt

pinch of thyme (dried)


Pre-heat the oven to 400*F. Wash the chicken inside and out. Place onion and lemon inside the cavity, and loosely tie the legs of the chicken together with cotton string. Drizzle the olive oil, garlic powder, seasoned salt, and thyme on the outside of the chicken. (Usually, there would be Kitchen Bouquet in this mix too, but I was out). Place the chicken in a roasting pan (on a rack if you want) and cook on 400* for about 20 minutes. Lower the temp to 350* and cook until done, about 40 minutes. Allow to sit at least 10 minutes before carving

Mara’s Summer Burgers


1 lb. extra-lean ground beef

1 egg

1/4 c. Italian bread crumbs

1 tsp. garlic powder

1 Tbsp. olive oil

Thoroughly mix all ingredients together and form into 4 patties. Heat oil in a non-stick frying pan and gently place the burgers into the oil. Cook 3-4 minutes on either side, depending on how well done you want the burgers. Serve on a whole-wheat bun with cheese if you would like. If weather permits, forgo the olive oil and grill.

Buffalo Chicken Dip


1 cup sour cream

1 8 oz brick cream cheese

1 packet ranch dressing mix

1 can chicken breast, drained

1/2 c. shredded cheddar cheese

1/4 c. Frank’s Red Hot Sauce


Combine all ingredients in a microwave-safe dish. Microwave on high heat until cream cheese is melted, and stir well. Serve with crackers, tortilla chips, or any other dippable item.

Please excuse the messy bowl, it was my 2nd half of a serving!

Please excuse the messy bowl, it was my 2nd half of a serving!

Mara’s Not-Sagna


1 lb. extra-lean ground beef

1 (16 oz) box Ronzoni Smart Taste Rotini

1 jar marinara sauce (any type)

15 oz. fat free ricotta cheese

2 c. reduced fat Italian Blend shredded cheese

2 c. water

2 tsp. garlic powder


In a large pan, brown the ground beef until no longer pink. Add the jar of sauce and heat through. Next, add the pasta and water (2 c. is an estimate, it may take more to cover the pasta) and bring to a boil. Lower the heat to medium and cook until pasta is cooked through. While the pasta is cooking, mix together in a separate bowl the ricotta, garlic powder, and half the shredded cheese. Once the pasta is finished cooking, spoon the ricotta into the pasta mixture and stir gently. Top with remaining cheese and heat until the cheese melts. Serve immediately.

...with mozzarella on top...

…with mozzarella on top…

Chili Blanco


1 lb. skinless, boneless chicken breasts

2 small (15 oz) cans (or one box) chicken stock

1 small (15 oz) can sweet white corn, drained

2 small (15 oz) cans white beans (Great Northern or Cannellini), drained and rinsed

1 small (15 oz) can diced tomatoes with green chilis (Like Ro-Tel), drained

1 Tbsp. cumin

1 small onion, chopped

3 cloves of garlic, crushed

1 tsp. garlic powder

1 tsp. olive oil


Heat the olive oil in a large pot. Add the garlic and onion, and sautee until transluscent. Add the chicken and broth. Bring to a boil and add remaining ingredients. Cover, and lower heat for about 40 minutes, stirring occasionally. Shred the chicken (it should shred easily), and stir well. Top with sour cream and/or cheese.

Chicken and Sweet Potatoes


1 lb. chicken breasts, trimmed

2 medium sweet potatoes, peeled

6 cloves of garlic, peeled

1 tsp. cumin

1 Tbsp. olive oil

1 Tbsp. Penzey’s Galena Street Seasoning or other pepper-based meat rub like Montreal Seasoning


Cut the peeled sweet potatoes into bite-sized chunks, and place in a baking dish. Drizzle with the olive oil and place the whole garlic cloves randomly on top of the potatoes. Sprinkle with the cumin. Lay the chicken breasts on top of the potatoes and sprinkle with the Galena Street Seasoning (or other meat rub). Cover with aluminum foil and bake at 400* for about 20 minutes. Uncover and cook another few minutes to brown the chicken.

Gingersnap Meatballs


  • 2 pound(s) raw extra lean ground beef
  • 4 slice(s) whole-wheat bread
  • 1/2 cup(s) ketchup
  • 1 package(s) frozen chopped onions
  • 12 oz chili sauce
  • 18 oz water
  • 1 cup(s) onion(s)
  • 1/2 cup(s) ketchup
  • 10 small item(s) gingersnap(s)


Combine meat, 1/2 c. ketchup, chopped onions, salt and pepper to taste. Thoroughly wet the slices of bread until mushy, crumble, and add to mixture. Form into meatballs and put in a pan. Combine remaining ingredients through gingersnaps and put on top of the meatballs. Simmer over a low heat, gently shaking the pan every few minutes. Do not move the meatballs until completely cooked! Smash gingersnaps into a course crumb, and sprinkle over the mixture. Enjoy!

Not your average enchilada...

Not your average enchilada…


8 corn tortillas

leftover chicken, shredded (maybe a pound)

roasted green chiles, chopped small

6 oz. of reduced-fat cheddar cheese


1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water


Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

I like small food!

I like small food!

Meatloaf Muffins with Ketchup “Frosting”


1.5 lbs lean ground beef

1/2 c. dried bread crumbs

1 egg

1/2 c. ketchup, divided

1 tbsp. garlic powder, divided

1 tsp. soy sauce

1 tsp. Worcestershire sauce


Preheat oven to 400*. In a large bowl, combine the meat, egg, bread crumbs, soy sauce, half the ketchup, Worcestershire sauce, and half the garlic powder. Mix well. Divide evenly into a 12-muffin tin, sprayed with cooking spray. Bake for about 20 minutes, or until juices run clear. Mix the remaining ketchup with remaining garlic powder, and spread on top of each muffin. Bake another 2-3 minutes.

Thai-Style Chicken and Broccoli with Rice


  • 1 lb. skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 lb. frozen broccoli florets
  • 2 cups quick brown rice
  • 2 Tbsp. soy sauce
  • 1 15 oz. can chicken broth
  • 1 tsp. garlic powder
  • 2-3 tsp. Penzey’s Sate Seasoning
  • 2 tsp. olive oil
  • 1/2 tsp. red pepper flakes (optional)


In a large frying pan or wok, heat the olive oil. Once its very hot, add the chicken and sprinkle the Sate Seasoning over the chicken. Stir well. Add the broccoli, broth, and quick rice. Cook a few minutes until rice is tender, and add remaining seasoning. Stir, and taste. Add more seasoning to your liking and eat!

Mara’s Meat Sauce

I could eat 4 bowls like this...

I could eat 4 bowls like this…

2 lbs lean ground beef

1 large onion, minced

1 large green pepper, minced

4 cloves garlic, peeled and minced

2 Tbsp. olive oil

2 32-oz. cans crushed tomatoes

1 32 oz tomato sauce

the following are to taste, but measurements are what I used:

1 Tbsp. dried oregano

2 Tbsp. dried basil

1 tsp. black pepper

1 tsp. salt

1 tsp. sugar

2 bay leaves


In a large pot, heat the olive oil. When it is hot, add the garlic, onions, and green pepper, and sautee until onions and garlic are transluscent. Add the ground beef and brown thoroughly, breaking up into small pieces. Add tomatoes, herbs, and spices to taste. Reduce heat, stir well, cover and simmer at least 1 hour, up to 3 hours. Continually taste and adjust seasonings. Uncover, and simmer another 20 minutes or so, stirring every few minutes. Serve over pasta or polenta with a sprinkling of parmesan cheese.

Yes, there's Diet Coke in there!

Yes, there

Diet Coke Chicken


1 lb. boneless and skinless chicken breasts or thighs

1 medium onion, finely chopped

1 c. ketchup

1 can diet cola (doesn’t have to be Coke)

1/2 tsp. red pepper flakes

1/2 tsp. garlic powder

1 tsp. olive oil


Heat the olive oil in a pan that has a lid. Add the onions, and sautee until transluscent. Then add the chicken and brown on both sides. Add ketchup and diet cola. Stir gently, bring to a boil, then cover and reduce heat. Simmer over low to medium heat about 40 minutes. Remove the chicken from the sauce and shred with two forks. Return the chicken to the sauce and add hot pepper. Cook another 5 minutes and serve.

Baked, brown, and delicious!

Baked, brown, and delicious!

Cheesy Corn Pudding


1 box Jiffy corn mix

1 can sweet corn, drained

1 can cream-style corn

2 eggs

8 oz. sour cream

1 c. shredded cheddar cheese


Pre-heat your oven to 375*. In a large bowl, mix all ingredients together. Pour into a casserole dish sprayed with cooking spray. Bake until the top is golden and a toothpick inserted in the middle comes out clean.

NOT a great photo!

NOT a great photo!

Simple Salmon-Basil Pasta


3 salmon filets (about 1 lb), cooked

1 tbsp. olive oil

6 or 8 frozen basil cubes or 1/2 tube basil paste or fresh chopped basil

2 tsp. garlic powder

1 lb angel hair pasta, cooked

1/4 c. Italian bread crumbs


In a large skillet, heat the olive oil. Add the cooked salmon filets and break into small bite sized chunks. Then add the basil, garlic, and cook about 1 minute. Add the pasta, stir well, then add the bread crumbs. Stir again and serve immediately, then top with parmesan cheese. This would be great with an add-in of any vegetable as well!

The room was not red, I swear!

The room was not red, I swear!

Lovely Mashed Sweet Potatoes


1 sweet potato per person (I used 8!)

1/4 c. brown sugar

1 tsp cinnamon

1/2 tsp. ground ginger


Pre-heat oven to 400* and put the potatoes in the oven for 20 minutes. After 20 minutes, reduce the heat to 350* and bake at least another 60 minutes. When the potatoes are done, place them in a large bowl and mash/blend using an immersion blender. When smooth, add cinnamon, ginger, and brown sugar and mix thoroughly. Transfer to a baking dish and bake in the oven about 15 minutes until the top is lightly browned.

Trying the "close-up"...what do we think?

Trying the close-up, what do we think?

Cheapo Chicken Carbonara


2 chicken breast halves, cut into small pieces

1 small onion, diced fine

2 tsp. olive oil

1 can peas, drained

1 can cream of chicken soup

1/2 c. fat free milk

5 strips center-cut bacon, cut into small pieces

1 lb. high-fiber or whole wheat pasta, cooked

salt and pepper to taste


In a large skillet, heat the olive oil and add the onion. Once the onion is transluscent, add the chopped bacon and cook until crispy. Then, add the chicken and cook until nearly done. Stir in the soup and milk, and then add the peas. Season with salt and pepper to taste, and then stir in the cooked pasta. Serves 6.

Just like mom used to make!

Just like mom used to make!

Pizza Chicken


1 lb. boneless skinless chicken breasts

1 cup seasoned breadcrumbs

1/4 c. grated parmesan cheese

1 jar marinara sauce

1 tbsp. olive oil

1 tsp. garlic powder

1 c. shredded mozzarella cheese


First, mix breadcrumbs, parmesan cheese, and garlic powder in a shallow dish. Pre-heat oven to 350*. Then, heat oil in a large frying pan. Coat the chicken with the breadcrumb mixture, and place in the frying pan. DO NOT discard the extra breadcrumbs! In a 9×13 baking dish, pour about 1/4 c. marinara sauce and shake to evenly coat. Brown the chicken on both sides, but don’t worry if its not cooked through. Place chicken in the baking dish, then top with remaining breadcrumb mixture. Pour remaining sauce on top. Top with cheese and bake until chicken is done and cheese is brown, about 20 minutes.

Zesty Slow-Cooker Italian Pot Roast


This was so delicious!

This was so delicious!

4 medium potatoes, cut into quarters (4 c)
2 c whole baby carrots
1 stalk celery, cut into 1″ pieces
1 medium Italian plum tomato, diced*
2.5 lb lean beef round
1/2 tsp ground black pepper
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup
1/2 c water
1 TBS chopped roasted garlic ** OR chopped fresh garlic
1 tsp each dried basil leaves, dried oregano leaves and dried parsley flakes, crushed
1 tsp vinegar


Place potatoes, carrots, celery and tomato in 3 1/2-qt. slow cooker. Season roast with pepper and place on top.

Mix soup, water, pepper, garlic, basil, oregano, parsley and vinegar. Pour over all.

Cover and cook on LOW 10 to 12 hr (or on HIGH 5 to 6 hr), or until done.

*I used a 16 oz can of petite diced tomatoes, drained.
**To roast garlic, place whole garlic bulb on piece of aluminum foil. Drizzle with vegetable oil and wrap. Roast at 350°F. for 45 min. or until soft. Peel and chop garlic.
Serves 6

No, this is not take-out

No, this is not take-out

Buffalo Chicken Cutlets


2 chicken breasts

1/4 c. seasoned bread crumbs

2 tsp Frank’s Red Hot wing sauce (or to taste)

2 tsp. olive oil


Pound the chicken breasts to a 1/2″ thickness between two pieces of plastic wrap. Pour the bread crumbs into a shallow bowl or plate, and evenly coat the chicken with the bread crumbs. Heat the olive oil in a large frying pan, and once hot, add the chicken. Sprinkle the top of the chicken with 1/2 of the Frank’s sauce, flip, then sprinkle the rest on the other side.  Slice and place atop a salad, or eat alone.

There's nothing quite like rice and cheese!

There’s nothing quite like rice and cheese!

Bean Burrito Casserole
8 Servings

1 lb meatless soy crumbles or lean ground beef
1/8 cup reduced-sodium taco seasoning (1/2 packet)
3/4 cup water
1 can (15 oz) yellow corn, no salt added, drained
1 can (14 oz) diced tomatoes with green chilies (mild)
1 can (15 oz) fat free canned refried beans
1 can (6 oz) tomato paste
2 cups fat free shredded Cheddar cheese
4 cups cooked brown rice
1 medium onion, diced


Dice onion and sauté in large skillet with soy crumbles. Add water and 1/2 packet of taco seasoning. Simmer until sauce thickens. Add canned veggies, tomato paste and beans. Spray a casserole dish and fill with veggie/bean/soy mixture. Top with 1 cup of shredded no fat cheddar cheese. Cover with cooked brown rice. Sprinkle remaining cheese over top. Bake covered at 350 until heated through, 20 min. Remove cover and continue baking until cheese is melted, 5 min. (Recipe from WW message boards)


Not attractive, but oh so good!

Not attractive, but oh so good!

Cheesy Broccoli Chicken Skillet


4 small chicken breasts

3 cups fresh broccoli, chopped

1 small can “Healthy Request” cream of chicken soup

1 soup can of fat free milk

2 c. raw instant brown rice

3/4 c. shredded reduced fat cheddar cheese

2 tsp. olive oil


In a large skillet with a lid, heat the olive oil. Add the chicken and brown on both sides. Remove and set aside. Add the broccoli, soup, and milk. Reduce heat to medium and cover to steam the broccoli. Stir in the rice and cheese, then return the chicken to the pan. Evenly surround the chicken with the broccoli/rice mixture. Cover and simmer until chicken and rice are cooked, about 15 minutes.

COOK’S NOTE: Make sure that your first bite is sufficiently cooled before eating it. I managed to burn my tongue, and it was NOT pleasant!

How cute is that pan??

How cute is that pan??

Tuscan-Style Chicken “Cassoulet”


3 chicken breasts

2 red or yellow potatoes, sliced thin

2 cans white beans, drained and rinsed

1 can Italian-style diced tomatoes

1/2 tsp. garlic powder

2 tsp. olive oil

1/2 c. reduced fat shredded Italian cheese


Pre-heat oven to 350*. In a small casserole dish, place slices of potato so that they make one even layer. Top the potatoes with the beans and tomatoes and half of the garlic powder. Add the chicken in one layer, then top with the other sliced potato. Bake covered, about one hour. Once the chicken is done, uncover the pan and top with the cheese. Return the casserole to the oven and bake until the cheese is melted and browned.

WAY better than Taco Bell!

WAY better than Taco Bell!

Taco Salad

  • mixed lettuces
  • fat-free refried beans
  • 2 chopped roma tomatoes
  • 1/2 chopped avocado
  • super-lean (93%) ground beef with taco seasoning
  • low-fat Mexican style cheese (cheddar, jack, and american, I think)
  • fat free sour cream
  • good salsa
The recipe for the noodles is below!

The recipe for the noodles is below!

Chicken Katsu


1 lb. chicken breasts, trimmed and cut into 3 or 4 oz pieces

1 egg, beaten

1/4 c. milk (or water)

1 Tbsp. low-salt soy sauce

1 cup panko bread crumbs

1 Tbsp. dark sesame oil

1 Tbsp. olive oil


Mix together the egg, soy sauce, and milk (or water) in a shallow dish. Pour the panko crumbs into a separate dish. Heat the oils together in a large frying pan, then proceed to coat the chicken in first the egg mixture, then the panko. Gently place in the oil and cook until golden on both sides and chicken is cooked through, about 5 min. on each side.

PERFECT Peanut Noodles


1 lb. whole wheat or high-fiber pasta, cooked and kept hot

1/3 c. creamy peanut butter

1 tbsp. soy sauce

2 tsp. dark sesame oil

1 tbsp. red wine or rice wine vinegar

1/2 tsp. garlic powder

1/2 tsp. ground ginger

Sriracha (Rooster sauce) to taste

cooked vegetable of choice (peas, broccoli, red peppers, etc)


Mix all ingredients from peanut butter through Sririacha in a small bowl. Stir until well-combined. Mix pasta with the vegetables, then add the peanut mixture. The heat from the noodles will melt the peanut butter. Stir to evenly coat the noodles. Add more sriracha if desired.

Meatballs, on top of creamy polenta, topped with sauce, and surrounded by SP fries

Meatballs, on top of creamy polenta, topped with sauce, and surrounded by sweet potato fries

Aunt Della’s Meatballs (or close enough!)

2 lbs lean ground beef (90% lean or more)

1 c. seasoned bread crumbs

1 c. jarred tomato sauce

2 eggs


Pre-heat the oven to 375. In a large bowl, mix all ingredients until well combined. Form into 24 (or so) meatballs and place on a rimmed baking sheet. Bake until tops are brown and the juices run clear. Serve as desired.

Accompanied by sauteed mushrooms and roasted cauliflower

Accompanied by sauteed mushrooms and roasted cauliflower

Spicy Black Bean Burgers


2 cans black beans, drained and well rinsed; divided

1 small onion, cut into chunks

1/2 green pepper, cut into chunks

3 cloves of garlic, peeled

1 egg

1 1/2 Tbsp. Chili powder

1 tsp Sriracha or other hot sauce

3/4 c. breadcrumbs (I used panko)


In a bowl, place 1/2 of the beans (1 can), garlic, and the vegetable chunks. Using an immersion blender, blend well until no chunks remain. Add the rest of the beans and blend briefly, so that some whole beans remain. Add the egg, chili powder, and hot sauce. Stir well. Add the bread crumbs and combine until the mixture is sticky. Form into 4 patties and either bake, 10 minutes per side in a 400* oven, grill, or pan-fry until hot all the way through and the outside is crunchy.

LOOK at that layering action!

LOOK at that layering action!

Fantastic Spinach Lasagna


1 package whole wheat lasagna noodles

1 jar pasta sauce

2 boxes frozen chopped spinach

1 15 oz. container fat free ricotta cheese

1 c. fat free cottage cheese

2 cups reduced fat mozzarella cheese, divided

1 tbsp. garlic powder

2 tsp. oregano

1 egg


Preheat oven to 375* and spray an 11″x14″ pan with non-stick spray. Pour about 1/4 c. pasta sauce in the bottom of the pan. Thaw the spinach in the microwave and drain VERY thoroughly. Mix all the ingredients besides the noodles in a large bowl. Layer noodles, 1/3 of the spinach mixture, more noodles, sauce, spinach and so on, finishing with sauce. Top with cheese, cover and bake for 40 minutes. Uncover and bake an additional 15 minutes, or until the cheese is brown and bubbly.  Let sit about 10 minutes before cutting and serving.


2 thoughts on “Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s