| Lasagna |
1 8oz. package lasagna
1 36oz. jar pasta sauce
1 15oz. container Ricotta cheese
1/3 cup grated Parmesan cheese
3 cups shredded Mozzarella cheese
1 egg
1 fresh tomato
fresh chopped spinach
chopped green onions
other desired chopped veggies
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Preheat oven to 350 degrees.
Cook lasagna according to directions.
In bowl, combine Ricotta, Parmesan, 1/2 cup Mozzarella, egg and spinach.
On bottom of 13x9 greased baking dish, spread 1/2 cup pasta sauce.
Top with 1/2 EACH: lasagna noodles, cheese and spinach mixture, fresh veggies, pasta sauce, Mozzarella.
Repeat layering, top off with parsley.
Cover tightly, bake 45 minutes. Let stand 15 minutes before serving.
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| Chili |
2 cloves fresh garlic
1 small chopped onion
1/2 chopped green bell pepper
1 fresh chopped tomato
1 tablespoon vegetable oil
1 15 oz. can dark kidney beans
1 15 oz. can chili beans (pinto beans)
1/2 cup lentils
1 8 oz. can tomato sauce
1 can corn (drained)
chili powder (or packet seasoning)
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Cook lentils in 2 cups boiling water for 30 minutes or until soft. Rinse.
In large saucepan, sautee onions, garlic and green pepper in vegetable oil for 10 minutes.
Add chopped tomato and tomato sauce. Simmer for 10 minutes.
Add lentils, kidney beans, chili beans and corn.
Add chili powder to taste (I use 2 tablespoons)
Simmer for 15 minutes.
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| Tator Tot Hotdish a Minnesota favorite |
1 1/2 cups Green Giant vegetable protein crumbles (available at most grocery
store in the frozen vegetables section or the organic foods section - substitute
for ground beef)
1 package frozen tator tots
1 package frozen vegetables (peas and carrots)
1 can Campbell's Cream of Potato condensed soup
1 can Campbell's Cream of Celery condensed soup
1/2 cup milk
1 small choppped onion
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Preheat oven to 375 degrees.
Mix all ingredients except tator tots in 1 quart casserole dish.
Top evenly with tator tots.
Bake uncovered for 45 minutes.
Let stand 5 minutes before serving.
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| Veggie Pot Pie |
Crust: 2 1/4 cups flour
1/3 cup cold water
3/4 cup vegetable oil
1/4 teaspoon salt
Ingredients:
2 cans Campbell's Cream of Potato Condensed soup
1 cup milk
1/4 teaspoon thyme leaves crushed
1/4 teaspoon pepper
4 cups cooked cut vegetables (broccoli, cauliflower, carrots)
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Preheat oven to 400 degrees
Combine crust ingredients. Separate into 2 balls.
Roll into 2 9x13 crusts.
Lay one crust on bottom of greased 9x13 baking dish.
Mix other ingredients in bowl.
Spread vegetabe mixture evenly on top of crust.
Lay 2nd crust on top of vegetable mixture.
Bake 30 minutes or until crust is golden.
Let stand 10 minutes before serving.
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| Mexican Dishes |
For mexican dishes including: burritos, enchiladas, tacos and tostados replace beef
with lentils.
Cook 1/2 cup lentils in 2 cups boiling water for 30 minutes or until soft.
Rinse.
Mix cooked lentils with a little mexican seasoning (taco seasoning).
Makes a perfect substitution for beef in most Mexican dishes.
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