Diana found this recipe on tasteofhome.com. This week we decided not to purchase meat to cook and the recipes have been mostly fantastic. This one is a meatless greek hero. Annabeth, Diana, and I consumed this monstrous sandwich with asparagus baked and drizzled with balsamic vinegar. Luckily my mom had already made some hummus so we were set on that front. Next time we’ll definitely try to make our own. Supposedly it’s pretty easy.
* 2 tablespoons lemon juice
* 1 tablespoon olive oil
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 2 garlic cloves, minced
* 1 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1 loaf (8 ounces) unsliced French bread
* 2 medium sweet red peppers, cut into thin strips
* 1/2 medium cucumber, sliced
* 2 small tomatoes, sliced
* 1/4 cup thinly sliced red onion
* 1/4 cup chopped ripe olives
* 1/4 cup chopped pimiento-stuffed olives
* 1/2 cup crumbled feta cheese
* 4 lettuce leaves
For hummus, in a food processor, combine the lemon juice, oil and beans; cover and process until smooth. Stir in the garlic, oregano, salt and pepper.
Slice bread in half horizontally. Carefully hollow out bottom half, leaving a 1/2-in. shell. Spread hummus into shell. Layer with the red peppers, cucumber, tomatoes, onion, olives, cheese and lettuce. Replace bread top. Cut into four portions.
My mom has made this recipe for quite some time and it’s always been delicious. Our family is really lucky that we have such expertise to fall back on when it comes to cooking. Due to us cooking much more, I can safely say I’m starting to understand why recipes are just the base of how to cook. Most of the stuff that makes the recipe so good is picked up by cooking a lot and knowing what to add. This little bit of extra is very hard to document, though I try my best in these recipes that I post. We had this Italian chicken and rice last night and it was so much better than the last time we tried it! Last time I think we followed the typed up instructions letter for letter (and I think I forgot to read the comments from my mom). It more than left something to be desired.
* 1 and 1/2 cups water
* 1 cup long-grain rice, uncooked
* 1/2 cup chopped onion
* 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
* 1 and 1/2 teaspoons dried Italian seasoning
* 1/2 teaspoon salt-free garlic-and-herb spice blend (Mrs. Dash)
* 1/4 teaspoon pepper (we always use fresh ground pepper)
* 1/4 teaspoon salt
* 1 (14 and 1/2oz.) can no-salt-added whole tomatoes, undrained and chopped (we used diced tomatoes with garlic and Italian seasoning)
* Vegetable cooking spray
* 4 (4 oz.) skinned, boned chicken breast halves
* 1/2 teaspoon garlic powder
* 1/2 cup grated Parmesan cheese
* 1 and 1/2 teaspoons dried Italian seasoning (there is a reason this is on here twice, pay attention to the directions below)
* 2-3 Tbsp of olive oil
* 1/2 cup white wine
Preheat oven to 375 degrees.
Brown chicken breasts in olive oil over medium high heat. About half way through, poor the wine in and mix.
While you are browning the chicken, combine first 9 ingredients in a 2 qt. casserole coated with the vegetable cooking spray and stir well.
Arrange chicken breasts over rice mixture and sprinkle with garlic powder.
Sprinkle with the grated Parmesan cheese and 1 and 1/2 teaspoons dried Italian seasoning.
Cover and bake at 375F for 45 minutes. Uncover and bake an additional 15 minutes or until all the liquid is absorbed.
This past time it was amazing! However we didn’t have any Mrs. Dash so we used Adobo. We also added a little bit more Italian seasoning and some basil as well. We went heavy on all the cheese which obviously made it taste better. I hope you enjoy this as much as we did. It’s a simple recipe that you can throw together relatively quickly, then just wait on it to bake. It’s great for when you’re having company so you can prep beforehand then entertain. * I obtained this recipe from my mom and she added some steps to the original recipe to make it really good.
This veggie lasagna was amazing! I loved it and I didn’t even notice the missing meat. I felt lighter when I was full. There are a couple things that Diana did differently with this recipe. First of all she didn’t use cottage cheese, but she used double the ricotta cheese. Secondly, she added broccoli florets. The one thing I’d probably do differently next time is to cut the squash and zucchini thinner. Overall, this one is a winner.
* 1 teaspoon olive oil
* 1/4 cup yellow onion, chopped
* 3 cloves of garlic, minced
* 1/2 cup yellow squash, sliced
* 1/2 cup zucchini, sliced
* 1 14.5 ounce can peeled diced tomatoes, undrained
* 1 8 oz can tomato paste
* 2 6.5 ounce cans of plain spaghetti sauce
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1 teaspoon rosemary
* 1/4 teaspoon pepper
* pinch of white sugar
* 1/2 teaspoon salt
* 1/2 cup water
* 1/4 cup red wine (1/4 cup water can be substituted here.)
* 1 tsp olive oil
* 8 ounces small curd cottage cheese
* 8 ounces part skim ricotta cheese
* 1/2 cup grated parmesan cheese
* 1 cup grated mozzarella cheese
* 8 oz frozen chopped spinach, thawed and drained
* 1/2 tablespoons parsley
* 1 egg
* 1 teaspoon garlic powder
* 1/2 large zucchini, sliced
* 1/2 large yellow squash, sliced
* 12 sheets flat lasagna noodles, cooked according to box directions
* 1 cup mozzarella cheese, grated
* 1/4 cup parmesan cheese, grated
* dash of chopped parsley
Preheat oven to 375 degrees.
To make the sauce:
Over medium heat, combine olive oil, onion and garlic and cook for 5 minutes, or until fragrant and soft.
Add squash and zucchini and cook for about 5 minutes, stirring occasionally.
Add diced tomatoes, remaining can of spaghetti sauce, tomato paste, garlic powder, Italian seasoning, rosemary, salt, sugar, pepper, water and/or wine and olive oil. Turn heat down to low and let simmer, stirring occasionally while you prepare the filling.
To make the filling:
Place the cottage cheese, ricotta cheese, parmesan, mozzarella, spinach, parsley, egg and garlic powder in a large bowl. Mix well.
To assemble the lasagna:
Layer 4 noodles over sauce in pan. Layer ½ of the sliced zucchini & squash over the noodles. Layer 1/2 of the cheese filling over the veggies, followed by 1 cup of the sauce.
Layer 4 more noodles over the sauce. Repeat process with another layer of veggies, then cheese, then sauce.
Layer on four more noodles, top with the remaining sauce, cheese and a layer of foil.
Bake in oven for 40-45 minutes, or until bubbly.
Remove foil from pan and top with remaining cheeses and parsley.
Place dish in oven uncovered and bake an additional 10 minutes until cheese is melted.
Let stand 15 minutes before cutting.
* Two slices of bread
* Two slices of Kraft “processed cheese product” (Kraft Singles)
* About a tablespoon of butter
We have a gas stove top that goes from Low to 6/High. I usually keep it around 5 for this. Preheat skillet. Put half of the butter on the skillet and the assembled cheese (it’s not grilled at this point) on top. Move it in a circular motion to coat the bottom piece of bread in butter. Wait. When it’s browned to your liking, put the other piece of butter down and put the other side of the bread on it. Again move it around in a circular motion to coat the bread. When it’s browned enough for you, it’s done.
*Note: If you keep it on a little bit of a lower heat, then the cheese is more likely to melt more.
We love these and we’ve eaten them before with relish, or pickles, or tomatoes.
* 1 cup uncooked cheese grits
* 1 roll Kraft Garlic cheese (6 oz.)
* 1 Stick Butter or Oleo
* 3 eggs
* 1/2 cups grated sharp cheddar cheese
* milk (1 oz. or so)
* Paprika (good bit)
Cooks grits by directions on box.
Add garlic cheese and butter.
Break and beat eggs.
Combine eggs and grits.
Pour into greased 2 quart casserole dish.
Top with grated cheese and paprika. (I used significantly more than in the recipe. More cheese makes everything better!)
Bake at 350 degrees for about an hour.
May be made ahead and frozen.
Edit: Just so everyone knows, this is my mother’s recipe.
Posted by Peter Owen | Filed under recipe
If you have kids or even if you don’t, this looks like a fantastic recipe to try. It’s fairly quick and so colorful! Prep: 45 Minutes Total: 2 hours 20 Minutes.
* 1 cup self-rising flour
* 2/3 cup (packed) golden brown sugar
* 2 teaspoons pumpkin pie spice
* 1 large egg
* 1/2 cup canned pure pumpkin
* 1/3 cup vegetable oil
* 1/3 cup sour cream
* 1 1/2 teaspoons vanilla extract
* Chopped crystallized ginger (optional)
* 1 8-ounce package cream cheese, room temperature
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 cups powdered sugar
* Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
* Mini muffin pans
* 1 3/4×1-inch paper liners
Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4×1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired.
Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack.
Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread.
Frost cupcakes; decorate using candy and sugar crystals as desired.
One serving contains the following: (Analysis includes 2 teaspoons frosting per cupcake.)
Calories (kcal) 163.9
%Calories from Fat 51.6
Fat (g) 9.5
Saturated Fat (g) 4.0
Cholesterol (mg) 27.4
Carbohydrates (g) 18.8
Dietary Fiber (g) 0.4
Total Sugars (g) 14.4
Net Carbs (g) 18.4
Protein (g) 1.4