Yummy Veggie Lasagna

lasagna noodles
can of pasta sauce
2 tomatoes, diced
medium-large onion, chopped
3 garlic cloves, minced
1 zucchini, shredded
frozen spinach, thawed & drained
1 carton of assorted mushrooms, chopped
4 carrots, chopped
1 1/2 cups mozzarella cheese
15 oz container of skim ricotta cheese
1/2 cup Parmesan cheese

Preheat oven to 400. Begin by boiling a pot of water for the lasagna. Meanwhile, in a large saute pan or dutch oven, swirl some olive oil and saute onions and garlic for a few minutes. Add pasta sauce and tomatoes. Simmer until lasagna noodles are almost el dente. Add shredded zucchini and carrots to sauce. In medium bowl, mix Parmesan & ricotta cheeses with the drained spinach.




In 9x12 baking dish, begin layering:

ladle or two of the sauce on bottom
layer of noodles
spread cheese mixture
layer of sauce
sprinkle mozzarella cheese
layer of noodles
spread cheese mixture
layer of sauce
spread mushrooms
sprinkle mozzarella cheese
sprinkle some Parmesan cheese

Cover with aluminum foil and bake for 55-60 minutes, remove the foil for last 10 minutes. Wait 10 minutes and then dig in!!

Lemon Chicken Stir-Fry

Assorted veggies
2-4 chicken breasts
1 lemon
3 T soy sauce
1 t sugar
2 garlic cloves, minced
1 T fresh ginger, minced

Cut chicken breasts into bite sized chunks. Place in bowl with 1 T soy sauce. Set aside until ready to use (refrigerate if necessary).

Cut veges, separate into categories. Carrots & onions. Broccoli & asparagus. Mushrooms. Cut all into equal pieces, and set aside in their groups.

For sauce, squeeze juice from 1 lemon and 1 t lemon zest in small bowl, stir in 2 T soy sauce and sugar. Set aside.

Place garlic & ginger in smal bowl with 3 T vege oil, set aside.

First saute chicken in OO in hot pan until 3/4 done, about 3 minutes. Place on plate & cover. Begin sauteing vegetables, starting with carrots & onions, cook for 2 minutes in little OO. Add broccoli & asparagus, cook another 2 minutes, adding more OO. Then add mushrooms & OO, cook another 2 minutes. In center of pan, place garlic mixture and cook for 20 seconds, then stir into veggies. Add chicken and sauce, saute & stir for 3 more minutes.

Serve with rice.

Shredded Beef Tacos

2 lbs bottom round roast
1 onion
2-3 T vege oil
3 cloves garlic, minced
1 t salt
1/2 t cumin
1/2 t onion powder
8 oz tomato sauce

Cut meat into chunks, brown with oil, transfer to slow cooker.
Add remaining ingredients, stir.
Cover, heat on high for 5-6 hours.
Pull meat apart, serve over corn tortillas that been placed in a pan for 1-2 minutes with olive oil, and whatever yummy toppings you like!!

This is so frickin' good!!