Nate's Famous Lasagna

Whenever we make this lasagna, people rave about it. It all starts with the sauce, and UNCOOKED lasagna noodles (we prefer Barilla). Make sure you use enough sauce to completely cover the noodles. If you think you've used too much, its probably just right! Feel free to leave things out that you don't like & make substitutions.

Bottom Layer:
Noodles
Sauce
Italian Sausage, browned
Pepperoni
Ricotta or Cottage Cheese
Mozzarella (only a little to glue the layers together)

Middle Layer:
Noodles
Sauce
Mushrooms, diced
Bell Pepper, diced
Red Onion, diced
Zucchini, diced
Eggplant, sliced thin & cooked in olive oil
Mozzarella (a little again)

Top Layer:
Noodles
Sauce
Mozzarella (go all out this time)
Parmesan

Bake, covered, at 375 F for 45-60 minutes (depending on the size of the lasagna), and uncovered for 10 minutes more. You want most of the moisture to have soaked into the noodles before you uncover it. If it still looks too bubbly around the edges, cook it longer.

Greek Chicken Pasta

My mother-in-law made us this yummy recipe from Taste of Home magazine. Delish!

Ingredients:
2 c. uncooked penne pasta
1/4 c. butter
1 onion, diced
1/4 c. flour
1 can chicken broth
3 c. rotisserie chicken, cubed
1 jar (7 oz) artichoke hearts, drained
1 c. feta cheese
1/2 c. sun-dried tomatoes
1/3 c. greek olives, pitted & sliced
2 T. fresh parsley

Directions:
1. Cook pasta. Cook onion in butter until tender. Stir in flour and gradually add broth. Bring to a boil and cook until thickened.
2. Stir in chicken, artichoke hearts, cheese, tomatoes and olives.
3. Drain pasta and add to the pan. Broil for 5 minutes until golden brown. Sprinkle with parsley.

**If you don't like olives, try capers. And if you don't have feta, you could substitute parmesan.**

Layered Enchilada Bake

This recipe from Kraft magazine is a great way to use up old tortillas. The *ingredients are ones that I added/changed.

Ingredients:
1 lb. ground beef
1 onion, diced
2 c. salsa
1 can black beans, rinsed & drained
1/4 c. Italian dressing
2 T. taco seasoning
6 flour tortillas
1 c. sour cream (*cottage cheese)
8 oz. shredded cheese
*1 t. cumin
*3 cloves garlic, minced

Directions:
1. Preheat oven to 400 F.
2. Brown ground beef & drain fat. Add onion and cook until tender.
3. Add salsa, beans, dressing, taco seasoning, cumin & garlic.
4. Arrange tortillas in a casserole dish, cover with meat mixture, sour cream & cheese. Repeat layers.
5. Bake for 30 minutes, covered. 10 minutes, uncovered.

HEATHFUL BELGIAN WAFFLES

2 eggs separated
3/4 cup kefir
1/4 cup milk
1/4 cup coconut oil, melted
3/4 cup whole wheat flour
1/4 cup flax meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1 TBS agave
1 tps vanilla
1/4 tsp salt
1/2 tsp cinnamon

In a large mixing bowl wisk together egg yolks, vanilla, coconut oil, agave, milk and kefir until combined. In a small bowl combine dry ingredients and stir. Add dry ingredients into the wet mixture until just incorporated. In another bowl whip the egg whites until stiff peaks form. Fold whites into batter. Spoon desired amount into your waffle maker, cook and enjoy!

*Feel free to add nuts, fruit or chocolate to the finished batter, or sprinkle on top.

Sloppy Joes

So I was combining/modifying a few different sloppy joe recipes that I have trying to find the perfect combo. I think that I was successful. Give it a try and let me know what you think.

Ingredients:
1 lb. ground beef
1 onion, diced
3 cloves garlic, minced
1 can Campbell's chicken gumbo soup
3/4 c. ketchup
1 T. mustard
1 T. apple cider vinegar
2 T. brown sugar
1 T. chili powder
1 T. paprika
1 t. garlic powder
1 t. onion powder
1 t. salt
1/2 t. pepper
Dash of cayenne

Directions:
1. Brown ground beef & drain fat.
2. Add onions & cook for 5 minutes.
3. Add garlic & cook for 1 minute.
4. Add the rest of the ingredients. Simmer for 5 minutes.

HEALTHFUL PANCAKES

Thanks Heidi for the invite. I have been learning a lot about cholesterol and how to lower it. This recipe is high in Omega 3s! Enjoy!

1/2 cup oats
1/2 cup cottage cheese
1/2 cup liquid egg whites (or 3 egg whites)
2 TBS flax meal
1 tsp vanilla
1/2 tsp cinnamon

*Blend all ingredients together in a blender or Magic Bullet until smooth. This recipe makes 5 3-4 inch pancakes. Feel free to fold nuts, fruit or chocolate chips into the batter. I cook mine with 1-2 tsp coconut oil. More Omega 3s!!

Bacon Omelet Roll

This recipe from Kraft Foods magazine. It would work great for feeding a crowd.

Ingredients:

8 eggs

1 cup milk

1/3 cup flour

1 red pepper, finely chopped

8 slices Bacon, cooked, crumbled

3 green onions, finely chopped

1 tsp. dried oregano leaves, crushed
1 c. cheddar cheese, grated

HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

BEAT eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.