1-1/2 lb. ground beef
1 (1lb.12oz) Whole tomatoes
1 (8oz) can tomato sauce
2 envelopes of dry spaghetti sauce mix
24 oz. V-8 juice
1 (1 lb) lasagne noodles-do not cook
1 (12oz.) carton cottage cheese
1 (8oz) pkg. Mozzarella cheese
1/4 c. grated Parmesan cheese
chopped parsley if desired
Add next 4 ingredients. Bring to a boil and simmer for 10 minutes. Layer
into 13x9x2 inch pan: Meat sauce, uncooked noodles, cottage cheese, and
Mozzarella with 1/2 of each and repeat layering. End with meat sauce.
Cover tightly with foil wrap. Set on jelly roll pan and bake for 1 hour
at 350 degrees. Remove from oven and let stand for 15 minutes. Sprinkle
with Parmesan cheese and chopped parsley. Cut into squares and serve.
Creamy Mashed Potatoes & Cauliflower
8 large potatoes
6 cloves garlic
3 c. cauliflower florets
3 tbsp. butter
1 (250 g.) pkg. cream cheese cubed
1 c. sour cream
salt & pepper
1/2 c. fresh bread crumbs and 1/2 c. chopped parsley
10 c. buttered dish
Boil potatoes and garlic and add cauliflower when potatoes are half
cooked. Drain and mash and add 1 tbsp. butter, cream cheese, sour cream,
salt and pepper. Mash until creamy then put in dish. Mix bread crumbs
and parsley together and drizzle 2 tbsp. of butter (melted) into
mixture. Spread on potatoes. Reheat at 325 covered for 20 minutes then
remove cover and bake 10 minutes more. Top
Tomato Basil Soup:
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 onion, chopped
2-3 cloves garlic, minced
1 teaspoon sea salt
2 cups chicken or vegetable stock
1 14.5 ounce can chopped tomatoes
1 tablespoon honey
¼ cup sour cream
¼ cup finely chopped fresh basil
Freshly ground black pepper
Preparation time: 25-30 minutes
Makes 4 servings
1 Heat oil and butter in a 4-quart pot over medium heat.
2 Add onion, garlic and salt and sauté until onions are soft and
3 Add stock, tomatoes and honey and simmer for about 10-15 minutes to
4 Let soup cool slightly and put ½ of it into blender with sour cream.
5 Blend until smooth.
6 Transfer to another pot.
7 Blend the other half of the soup and add warm blended soup.
8 Add basil and pepper before serving. Top
Baby Spinach and raspberry salad
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 tsp honey (raw)
1 tbsp each chopped fresh parsley, tarragon, chives and basil
1 clove garlic, minced (organic)
1/2 small shallot, minced (organic)
1/4 cup extra vingin olive oil
8 cups baby spinach (organic)
1 cup fresh raspberries (organic)
2 oranges, peeled, membranes removed, segmented (organic)
1 red bell pepper, cored, seeded and cut into 2-inch strips (organic)
1 medium carrot, peeled and coarsely grated (organic)
1. Heat oven to 350°.
2. Toast sunflower seeds on a cookie sheet for 4 minutes.
3. Whisk together vinegar, honey, herbs, garlic and shallot.
4. Slowly whisk in oil.
5. Season with salt and pepper and set aside.
6. In a bowl, toss spinach with 2 tbsp vinaigrette.
7. Season with salt and pepper.
8. Toss with sunflower seeds and remaining ingredients and serve.
A healthy for your heart recipe, the lemon carrot salad with dill
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 small clove garlic, minced
Freshly ground pepper to taste
Salt to taste
2 cups grated carrots
2 tablespoons of chopped scallions
3 tablespoons chopped fresh dill
• Whisk, oil, garlic, lemon juice, pepper and salt in a medium bowl.
• Add carrots dill and scallions; toss to coat.
• Chill until the serving time.
Takes 15 minutes for preparation Top
Creamy Jalapeno Dip
2 -4 whole fresh jalapeno peppers, seeded, minced (depends on how hot
you like it)
1 (16 ounce) container sour cream
1 (1 ounce) package dry ranch salad dressing mix
1 tablespoon garlic powder
2 tablespoons chopped fresh cilantro
1/2 of a 4 oz can of green chilies (optional)
a squeeze of fresh lime juice
Place all ingredients into a food processor. Blend until smooth. Cover
and refrigerate at least 2 hrs or overnight before serving w/ tortilla
Blackberry Jam Cake
3 cups sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup chopped pecans
1 cup raisins or chopped dates, optional
1 cup butter
1 1/2 cups sugar
3 eggs, beaten
1 cup blackberry jam
1 cup buttermilk
Into a medium bowl, sift together flour, soda, salt, and spices. Sift a
little of the flour mixture over the nuts and raisins or dates. In a
mixing bowl, cream butter; gradually add sugar and beat until light and
fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately
with buttermilk. Beat until smooth after each addition. Fold in nuts and
raisins or dates. Pour into three 9-inch layer cake pans and bake at
350° for 20 to 25 minutes. Spread a butter cream or cream cheese icing
between layers and over cake. Top