Artichoke Spinach Lasagna
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz.) can vegetable broth
1 tablespoon chopped rosemary
1 (14oz) can marinated artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz.) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz.) package herb and garlic feta, crumbled
1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Christmas came early:) I love it! What a great surprise. Thanks honey, you're the best!
Tasty Lentil Tacos
1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth (I used vegetable broth)
1 cup salsa
12 taco shells
Taco Toppings: shredded lettuce, chopped tomato, shredded cheddar cheese & sour cream
1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with desired taco toppings.
Bhuja Snack Mix- My mom actually found this snack mix in Whole Foods when she was here visiting. There are four different mixes and they are great! especially for people who love Indian Food. They are a little pricey (around $4.00/bag). So it definitely won't be something I keep stocked in the pantry, but it doesn't hurt to splurge every once in a while.
Amy's Meals- These are great since I am eating only a vegetarian diet I can grab these in the stores and don't have to worry about what is in it. They are also very tasty too. I haven't found one of the meals that I haven't liked. The only downside is they can be expensive (around $4.50/meal), but I only buy them when they are on sale.
While I have certain things I love about each season I have to admit that Fall is my favorite! Here are a few things I love about Fall (in no particular order)...
1. Beautiful Colors of the Leaves
2. Cool Weather
3. Cute Jackets
5. Fresh Crisp Air
6. Seasonal Smells and Flavors
7. Football games
8. Pumpkin Carving
9. Apple cider
12. The smell of burning leaves
15. Cozy Blankets
18. Soups, Stews, and Chili
19. Pumpkin Patches
20. THE CHRISTMAS VILLAGE at Nashville State Fair Grounds!!!
Here are the two reasons why I have decided to change what I eat...
Reason #1: Mike and I have been transitioning to all organic products. It has been a slow transition and we still have a lot to go. But the one item that Mike and I were at a standstill on purchasing was organic meat. He said it was too expensive and I thought that the health benefits outweighed the cost. So I bought a vegetarian cookbook and figured I would cook primarily vegetarian so we could buy/eat all organic.