So...I've been very bad at updating...sorry!
I have not eaten meat since the first week of January 2010! I have been feeling really good and much healthier. I have also went from a pant size of 9/10 to 5/6!! I think the last time I wore a 5/6 pants was freshman year of highschool. :)
Anyways...I've been experimenting with a lot of new dishes and have found some good ones!
Veggie Lasagna
What you'll need:
Red Pepper
Green Pepper
Yellow Pepper
Zuchinni
Squash
Mushrooms
Onion
Ricotta
Spaghetti Sauce
Mozzarella or Asiago Cheese (whatever you prefer)
Salt/Pepper
Italian Seasoning
Lasagna Noodles (whole wheat or regular)
Cut up all the veggies and cook them in a bit of oil on the stove for about 15 min.
Start with the peppers and cook them about 7 min before adding everything else.
I added the italian season while they were cooking so it had time to cook through. Add spaghetti sauce and cook for about 10 more minutes.
While everything is cooking, mix the ricotta cheese with about 1/2 cup of mozzarella cheese or more depending on how much ricotta you are using.
Prepare your bottom layer of lasagna. After the veggies in the sauce are good and hot begin layering your lasagna with a layer of veggies, then noodles, then ricotta cheese. Then repeat.
After you have completed your lasagna pan place it in the oven and cook, covered for about 45 min on 350. Take the foil off and cover the top with the remaining mozarella cheese when there are about 10 min left.
Let cool and serve with some garlic bread and red wine! Delicious!!
2nd Recipe:
Southwestern Spaghetti Squash
What you'll need:
Spaghetti Squash
1 Can of black beans (rinsed)
1 Can of Mexican style diced tomatoes
Cilantro
Ground Cumin
Garlic Powder
Mexican seasoning (optional)
Salt/Pepper
a bag of Mozarella Cheese
Cut the spaghetti squash in half, clean out the seeds and place the squash cut side down in a baking dish with a bit of water in it.
Bake on 350 for 45min-Hour. **Depending on the size of your squash you might have to bake longer or less. I had a 5 pound squash and baked it for an hour and 10 min. Be sure to cook until the insides are tender.
Take the squash out and shred the inside and place it in a bowl. Mix in the beans, tomatoes and seasoning. I tasted as I went and added seasoning as needed. Also add in a few handfuls of cheese at this time. Leave yourself enough to cover the top later.
Place the mixture back in the dish you baked the squash in (or you can use a new dish, I just used the same one to cut down on cleaning) :)
Layer the mixture in the baking dish and use the rest of the mozarella to cover the top and bake, uncovered, for another 30 min.
Serve with salsa, sour cream, and lettuce if desired. Depending on what tomatoes or beans you use, it could have a kick to it!
Makes a great Mexican dish!
These so far have been my favorites!!
