November 10, 2019
Cheesy Bacon Spaghetti Squash Casserole
November 10, 2019
Recipe: Tzatziki Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Super Simple Avocado Pasta Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Vegan Power Salad Bowl
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Italian Couscous Salad
My Italian Couscous Salad can easily be one of your main dishes for family meals, picnics, lunch boxes and brunches. Don’t you love when something so delicious can be on the table in minutes?! I do!
Ingredients
1 pound (16 ounces) pearl couscous, cook to package directions
1/4 cup extra virgin olive oil
1 cup grated Romano cheese
1 jar (9.9 ounces/280 g) whole artichoke hearts, drained & gently squeeze water out
4 ounces Genoa or Italian Salami
1/2 cup chopped green onions
1/4 cup fresh basil leaves, chopped
1/4 cup fresh italian parsley, chopped
2 tablespoons freshly squeezed lemon juice
salt & pepper to taste
Directions
Cook the couscous & transfer to a bowl, toss with olive oil. Cool to room temperature.
Chop the salami, artichoke hearts & sun-dried tomatoes into small, bite sized pieces.
Combine all the ingredients with the couscous, adjusting any to taste. Serve cold or warm. Best if enjoyed within 3 days.
Store in the fridge in an airtight container.
~ Marla Meridith
November 10, 2019
Meatball Lollipops
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Edamame Basil Hummus Dip
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Thai Spiced Baked French Fries
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Indian Spiced Sweet Potato Fries with Curry Aioli
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Family Favorite Vegetarian Lasagna
Thank goodness for go-to recipes that can be featured over & over again at dinnertime! This simple & delish lasagna is a hit in our house & I’m sure it will be in yours too!
Ingredients
1 package lasagna noodles, cook to package directions
1 medium onion, diced
2 cloves garlic, minced
3 tablespoons olive oil
1 jar + 1 cup ( 32 ounces/4 cups) favorite marinara or tomato sauce
10 ounces frozen spinach
16 ounces (2 cups) part skim ricotta cheese
12 ounces (1 1/2 cups) low fat cottage cheese
2 tablespoons chopped fresh Italian parsley
salt & pepper to taste
2 cups grated mozzarella cheese
cooking spray
Directions
Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13″ X 9″ casserole dish with cooking spray.
Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
Add oil to a medium sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add this to the cheese mixture. Combine well.
Assemble the lasagna: Pour 1/2 of the jarred sauce into the pan. Layer on 5 noodles. Top with 1/2 of the cheese & spinach mixture. Repeat this: sauce, noodles, cheese. Top with another layer of 5 noodles. Top with the additional 1 cup of sauce & the mozzarella cheese.
Cover the lasagna in foil & bake for 20 minutes. Uncover & broil on low for 5 minutes. Cheese should be browned & bubbly.
Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.
~ Marla Meridith
November 10, 2019
Recipe: All Butter Pastry Pie Crust
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Loaded Scalloped Sweet Potato Casserole
