Vegetable Lasagna

Vegetable Lasagna
1 eggplant, sliced lengthwise thinly
1/2 cup chopped onion
3 cups fresh spinach
1 zucchini sliced thinly
1 squash sliced thinly
1 cup mushrooms, sliced
3 cups spaghetti sauce (your favorite)
1/2 cup olive oil
15 ounce ricotta cheese
8 ounce mozzarella cheese
garlic salt

Preheat oven to 350 and spray cooking sheet with Pam cooking spray. Lay your eggplant down, and brush olive oil on the top of it; sprinkling it with garlic salt. Cook for 20 minutes or until soft.

Saute onion, mushrooms, zucchini, and squash in 2 tablespoons olive oil; until soften. Place in bowl and set aside. In same skillet add your spinach and saute.

Mix spinach and ricotta cheese together.

In large casserole dish, spray with Pam cooking spray. Layer your eggplant first.

Top with 1/2 cup of spaghetti sauce.

Top with other vegetable mixture; adding another 1/2 cup of spaghetti sauce.

Top with ricotta cheese/spinach mixture. Pouring your remaining spaghetti sauce on top.

Top with mozzarella cheese, and bake for 30 minutes.

Steve really loved this. Refreshing lasagna with no meat. The eggplant is real meaty itself..

Stay Sweet and Be Sweet!

Veggie Quiche

Veggie Quiche
8 large eggs
1/2 cup buttermilk or you could use regular
2 cups spinach
2 tablespoons minced onion
2 cups sliced mushrooms
1/2 cup sliced grape tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1 pie crust

Preheat oven to 350 degrees.

Saute all your vegetables in olive oil; until soften.

Whisk together your eggs, milk, salt and pepper; adding in your vegetables. Pour into pie crust and bake for 40 to 50 minutes.

Be Sweet and Stay Sweet!

Veggie Cheese Soup

Veggie Cheese Soup
12 ounce frozen mixed vegetables
1/2 cup finely chopped onion
1 cup sliced mushrooms
16 ounce chicken broth
2 cups shredded cheddar cheese
2 tablespoons olive oil


Saute onion and mushrooms in olive oil. Add frozen vegetables and chicken broth; cooking until soften.

Add in cheese and stir until melted. Serve ASAP!

This is so yummy on a cool night.

Be Sweet and Stay Sweet!

Hummus Quinoa Tabbouleh Layered Dip

Hummus
2 - 14 ounce can garbanzo beans (chick peas), drained
1/3 cup tahini
1/2 cup lemon juice
1 teaspoon salt
2 garlic cloves
4 tablespoons olive oil
1 tablespoon paprika
1/2 tablespoon cumin

Place half of this mixture in food processor (I couldn't get  it all to fit in mine at one time). Blend until smooth. Do your second batch. Smooth out into large casserole dish, and set aside.

Quinoa Tabbouleh
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 lemon, juiced
1 cup chopped tomatoes
1 cucumber, chopped small
1 bunch green onions, chopped

In sauce pan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool.

In large bowl, combine olive oil, lemon juice, tomatoes, cucumber, and green onions. Stir in quinoa.

Pour on top of hummus.

Mix together 2 cups of Greek yogurt and 1/2 lemon juice. Dollop around the top of your dip. This is great served with pita bread, any colored bell peppers, cucumbers and celery.

This turned out so lite and refreshing. I will be making this again.

Be Sweet and Stay Sweet!

Grocery List - Veggie Lover's Week

Veggie Lover's Week


I have to say, I enjoyed this week. I love vegetables, but also love my  meats. So it made it a challenging week for me to come up with different recipes. In the summer, I love a good ole vegetable meal with cornbread. But.... I knew I need to come up with something a little different than that this week. I hope you enjoy. I loved every recipe I came up with and will be adding them to my recipe box.

Butternut Squash Fries
1 butternut squash
chili powder
brown sugar
olive oil

Hummus, Quinoa Tabbouleh Layered Dip
2- 14 ounce can chick peas
tahini
2 lemons
salt
garlic
olive oil
paprika
cumin
Quinoa
tomato
cucumber
green onions
Greek yogurt
mixed colored bell peppers
celery
pita bread

Veggie Cheese Soup
cheddar cheese
12 ounce frozen soup vegetables
onion
mushrooms
16 ounce chicken broth
olive oil

Veggie Quiche
8 eggs
buttermilk
spinach
onion
grape tomatoes
pie crust
olive oil
salt and black pepper

Veggie Lasagna
eggplant
onion
mushrooms
fresh spinach
squash
zucchini
1 jar of your favorite spaghetti sauce (I love Mur-Glenn)
15 ounce ricotta cheese
mozzarella cheese
garlic salt
black pepper
olive oil

Robin's Veggie Grill Cheese Sandwich
rye bread
Havarti cheese
Gruyere cheese
honey mustard
tomato
fresh spinach

Go stock up on your veggies this week, so we can cook up some delicious eats! I have to say, I dedicate this week to my vegetarian friends Jack and his wife Ann.

Be Sweet and Stay Sweet!

Cajun Dilly Turk Sandwich

Cajun Dilly Turk Sandwich

Multi-grain thin bread
Cajun turkey slices
thinly sliced cucumbers
1 tablespoon mayo
1 tablespoon sour cream
1 tablespoon lemon zest
1/2 of the lemon, juice
1 tablespoon dill
fresh spinach

Mix together your mayo, sour cream, lemon zest, lemon juice, and chopped dill.

Spread your mayo mixture on bread; adding 3 to 4 sliced cucumbers, spinach and turkey. Yum, this was so light and refreshing. I love using fresh cucumbers instead of pickles and then the dill spread - YUMMY!

"Really great people make you feel that you, too, can become great." - Mark Twain

Be Sweet and Stay Sweet!

Cajun Turkey

I used my rotatissurie machine, my mother-in-law gave to me for Christmas. I love it. Now you can bake your's in the oven. Turkey you bake 12 minutes for each pound.

I rubbed my turkey with olive oil and then patted on Punch Ya Daddy's Cajun Seasoning.

This turkey was so moist and juicy. Come back in a few for my Cajun Dilly Turk Sandwich.

Be Sweet and Stay Sweet!