Wednesday, July 15, 2015

Veggie lasagna

To make the veggie lasagna: 

I first chopped all the veggies into bite size pieces.

Next, I sauteed one chopped onion in olive oil and butter. Then, added in a few crushed cloves of garlic. After a few minutes, I added in the squash, mushrooms, tomatoes, and bell peppers. Salt and pepper to taste. After the vegetables were mostly cooked I added in the spinach and fresh herbs: basil, oregano, thyme.

Next I stirred this cooked veggie mixture into a pound of ricotta cheese. 

I layered the cheesy veggie mixture between no-boil lasagna noodles with a little shredded cheese and marinara sauce. Top with shredded cheese. Bake at 350 degrees, covered for 35 min. Check for doneness. If the noodles are done. Remove the cover or foil and bake until the cheese is melted.

Allow it to cool a few minutes before cutting. 

Serve with homemade bread! :)

Sunday, May 24, 2015

Too good too be true (WW Cake Recipe)

Cleaning out the filing cabinet, I found this recipe. It was in a notebook circa 2003. First of all, let me say that I do not remember this recipe. So, I don't know if it's too good to be true or not. The paper does look as if I used it at least once in the kitchen. Perhaps I will try it again. 

Here is the recipe: 
1 yellow butter recipe cake mix
6 oz. very vanilla low-fat yogurt
2 eggs or egg substitute
1/4 c. unsweetened apple sauce
1 tsp. vanilla extract
1/4 c. melted butter

Mix together all ingredients and pour into a greased and floured 9"x13" cake pan.

Then, stir together:
2 eggs or egg substitute
1/2 tsp. vinegar
1 lb. powdered sugar
16 oz. fat free cream cheese
1 tsp. vanilla

Pour this mixture over the cake batter. Bake at 325 degrees for 35-45 min. or until it bubbles in the center and it begins to brown.

Top with sliced fruit of your choice. Makes 12 servings.

The points calculated on the notebook paper are not valid under the current WW points plan. As they were calculated under the old system. 

Bon app├ętit!