Candied Sweet Potatoes

Candied Sweet Potatoes

• 4 pounds sweet potatoes, quartered
• 1/2 cup butter                                    
• 3/4 cup of brown sugar                                     
• 3 cups miniature marshmallows, divided
• 1 tsp of ground cinnamon                                     
• 1 tsp ground nutmeg      

Directions    

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.           

Pumpkin Muffins

Pumpkin Oatmeal Spice Muffins

• 1-3/4 cup of oat flour
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 tsp banking soda
• 1 tsp baking powder
• dash of salt
• 2 tsp of ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 (15 oz) can of pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 tbs whole milk
• 1 tsp vanilla extract
• handful of raisions
• hanful of chopped almonds

1. Preheat oven to 400 degrees
2. Grease muffin tin with nonstick spray.
3. Set aside
4. In medium bowl, combine flour, sugar, brown sugar, baking soda, banking powder, salt & spices.
5. Wisk to combine and set aside.
6. In small bowl, combine eggs, pumpkin, coconut oil, milk, & vanilla.  Wisk to combine.
7. Combine wet ingredients to dry ingredients.
8. Fold in raisons & almonds.
9. Scoop batter into muffin tins.  It will be thick.
10. Bake for 22-24 minutes.

These were really, really good, especially with milk.  I get a kick out of grinding the whole cloves with my spice grinder.  They made the house smell nice.

Engine Planter

Love the way this turned out.

Simple Veggie Curry with Jasmine Rice

Simple Veggie Curry with Jasmine Rice 
6 servings
390 Calories
3g sat

• 1tbs olive oil
• 1.5 cups yellow onion
• 1 tbs minced peeled fresh ginger
• 2.5 cups cubed yellow potato
• 2 cups of vegetable broth, divided
• 3 carrots cute into .5 inch pieces
• 1-16 oz bag of frozen broccoli, cauliflower, carrot mix
• 1 cup raisins
• .5 cup low-fat yogurt
• 1 ts salt
• 2 cups cooked long grain rice

Directions

• Heat oil in Dutch oven over med heat.
• Add curry powder and ginger to pan
• Stirring consistently for one minute
• Add potato and 1 cup broth.  Cover and cook 10 minutes or until potato is tender
• Add remaining broth, carrot & frozen veggies
• Cover and bring to boil over high heat, reduce heat and simmer 7 minutes or until veggies are tender, stirring occasionally.
• Stir in raisins, yogurt & salt.
• Serve over rice.

I wasn't sure I liked curry.  This was petty good.  The raisins made it a little sweet.  You could probably add any type of veggie you have in the yard.

Enjoy!!  Let me know if you like it.

Pumpking Spice Thing

DIY Pumpkin Spice Latte
2 Servings

• 2 cups milk (I used 1%)
• 2 T canned pumpkin
• 2 T white sugar
• 2 T vanilla (not a typo. it asks for tablespoons)
• 1/2 tsp pumpkin pie spice
• OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
• 1/2 cup brewed espresso or 3/4 cup strong brewed coffee
• garnish with whipped cream (optional)

Directions

1. This will make enough for 2 people to have a big mug with a bit leftover. 
2. If you are having friends over, adjust the recipe accordingly. 
3. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Always in use 

Chipotle Black Bean and Quinoa Crock-Pot Stew

Chipotle Black Bean and Quinoa Crock Pot Stew
Vegan + Gluten-free
Serves 6-8

• 1-2 dried chipotle peppers
• 1lb of dried organic black beans, rinsed and picked over
• 3/4 cup uncooked quinoa, rinsed and picked over
• 1 28-ounce can organic diced tomatoes
• 1 red onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 dried cinnamon stick
• 2 teaspoons chile powder
• 1 teaspoon coriander powder
• 1/4 cup fresh cilantro
• 7 cups homemade chicken broth 
• sea salt and pepper, to tastefor topping:
• cilantro
• green onions, thinly sliced
• lime wedges
• avocado

Directions

1. Load all of the ingredients, except the salt, into your slow-cooker, stir to combine. 
2. If you wish to saute the onion, garlic and bell pepper first, you can, but I like to make crock-pot cooking as simple and quick as possible.
3. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender. The time to cook the beans can vary based on the strength of your slow cooker and also the freshness of your beans.
4. Add the salt at the very end, as it will affect how the beans cook, if you add it at the beginning.
5. Remove the chipotles (if you don’t want a mouthful of a whole spicy pepper) and the cinnamon stick before serving.
6. Ladle into bowls and serve topped with fresh cilantro, green onions, a squeeze of fresh lime juice, diced avocado, sour cream, hot sauce, tortilla chips, etc.

This was a hearty, no meat meal, packed with protein.

Spicy Rotini Caprese

Spicy Rotini Caprese
6  1.5 cup servings

• 1 (16 oz) package of whole wheat rotini
• 2.5 tsp of salt-divided
• 2 tbsp of olive oil
• 3 garlic cloves-minced
• 1 teaspoon of crushed red pepper
• 2 pints of grape tomatoes
• 8 oz fresh mozzarella - cut into 1/2 inch pieces
• 1/4 cup of fresh basil leaves, cut into thin strips
• 1/4 tsp of cracked black pepper

Directions:

1. Cook pasta according to directions, adding salt to water
2. While pasta cooks, heat oil in a nonstick skillet on medium heat
3. Reduce heat to low, add garlic and red pepper, saute 1 minute.  Add tomato, increase heat to medium and saute 2 minutes.
4. Drain pasta reserving 1/2 cup of pasta water.
5. Add pasta to tomatoes.
6. Stir in mozzarella, basil, remaining 1/2 tsp of salt and black pepper.
7. Add desired amount of reserved pasta water to pasta mixture.
8. Toss well

This was basically an Italian Mac & Cheese.  Who doesn't like Mac & Cheese? This was a good use of my home grown tomatoes and basil.  It may be a bit spicy for the kids.  I loved it.  You could add diced chicken breasts & a bell pepper for a complete super easy, quick meal.

Succlents

I love plants.  At risk of murdering my tender succulents, I tried my hand at a few unconventional succulent "pots".  I like the way they turned out.  My front porch got an upgrade.

Pasta E Fagioli Soup

Pasta E Fagioli Soup
Serves 8

• 1 tablespoon extra virgin olive oil 
• 1 pound lean ground beef 
• 2 whole carrots, diced 
• 4 celery stalks, diced 
• 1 medium onion, diced 
• 28 ounce can crushed tomatoes 
• 2 cans (14.5 ounces each) beef broth 
• 2 whole bay leaves 
• 1 teaspoon dried oregano 
• 1 teaspoon dried basil 
• ½ teaspoon dried thyme 
• salt and pepper to taste 
• 1 can (15 ounces) cannellini beans, drained and rinsed 
• 1 can (15 ounces) red kidney beans, drained and rinsed 
• 1 cup ditalini pasta, uncooked 

Directions

1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. 
2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. 
3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. 
4. Season with salt and pepper to taste. Discard bay leaves before serving. 
5. Serve immediately while hot. 

I will make this again. This was easy and really good. I used ground turkey & homemade chicken broth, instead of beef broth. I liked the ground turkey texture in the soup. You could substitute long grain rice instead of pasta. I am becoming a soup snob. The leftover has been just as good. Try it!

Pasta Sauce with Fresh Tomatoes

Pasta Sauce with Fresh Tomatoes

• 6 cups diced tomatoes (skin on or off, I left it on for this batch) 
• 4 cloves garlic 
• 1 red bell pepper, diced 
• 1 green bell pepper, diced 
• 1 large red onion, diced 
• 1/4 cup fresh basil 
• 2 t. dried oregano 
• 1 t red pepper flake 
• salt and pepper to taste 
• 1 carrot 
• 1/2 cup of sliced mushrooms 
• 2 cooked diced Italian Sausages-casings removed

Directions

1. Combine all ingredients in crockpot. 
2. Cook on low for 6 to 8 hours. 
3. Remove carrot-the carrot removes some of the acidic properties of the tomatoes. 
4. Once ingredients have softened and cooked down by about half, place all ingredients in high speed blender. 
5. Blend just until well combined for a thicker, chunky sauce. Blending longer will make a thinner, smooth sauce. 
6. This is a good time to taste and adjust salt and pepper to your liking. 
7. Allow to cool to room temperature and store in freezer-safe containers

My tomato plants have gone crazy. I am doing my very best not to waste any. I really prefer my sauce to be skin free, but peeling tomatoes is hard work. The skins do not really change the taste of the sauce.

Crock pot Burrito Bowls

Crock Pot Chicken Burrito Bowls
Serves 6 to 8

• 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
• 1 14.5-ounce can diced tomatoes
• 1 cup chicken stock, divided, plus more if needed

• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 cup brown rice
• 1 15-ounce can black beans, drained and rinsed
• 1 can or cob of corn
• Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

1. Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker.
2.  Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
3. Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.  
4. → Total cooking time from start to finish is 6 to 8 hours.
5. Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
6. Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.

This was so good, I didn't take a picture.

Tomato Basil Soup

Crock Pot Tomato Basil Soup
Serves: 4

• 84 ounce whole peeled tomatoes (peel the tomatoes)
• 3 tablespoons olive oil
• 3 large carrots, peeled and finely diced
• 2 medium sweet onions, finely diced
• 4 cloves garlic, peeled and left whole
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon salt
• 1 quart chicken broth
• 1 small bell pepper diced
• 1 diced chicken sausage 
• 10 basil leaves (plus more for garnish)
• Freshly grated Parmesan or sour cream (for garnish, optional)

Directions

1. Peel Tomatoes 
2. Combine all ingredients in a slow cooker. 
3. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
4. Allow the soup to cool slightly. 
5. Puree in batches in a blender until very smooth. Serve immediately, or transfer the soup back to the slow cooker and keep on low until your guests arrive.
6. 3.Garnish with more fresh basil and some grated Parmesan cheese or even sour cream

Lavender Aloe Coconut Oil

• One aloe leaf-gel only 
• 2 tablespoons of melted coconut oil 
• A few drops of lavender essential oil
• A few capsules of vitamin e oil

Directions

1. Mix together in blender. Store in fridge.

I have been using this as:

Lotion-straight out of shower 

Overnight Face lotin-no weird breakouts

Eye make up remover-works great

Over night hair mask-Improved texture and volume 

Shaving cream-love it 

Herbs

Cooking with fresh herbs is a must!~

I am very excited about my up-cycled herb drying decor. 

I processed these today. One week from my original post. I enjoyed adding them to my spice collection. I need to cook with these ingredients more. I am most excited about trimming and drying more tomorrow. 

Paleo Crockpot Jambalaya

Paleo Crockpot Jambalaya Soup

• 5 c. chicken stock. 
• 4 peppers – any color you want, chopped 
• 1 large onion, chopped 
• 1 large can of organic diced tomatoes (leave the juice) 
• 2 cloves garlic, diced 
• 2 bay leafs 
• 1 lb large shrimp, raw and de-veined. 
• 4 oz. chicken, diced 
• 2 turkey sausages 
• 1/2-1 head of cauliflower 
• 2 c. okra (optional) 
• 3 tbsp Cajun Seasoning* (see below for how-to or use your own) 
• 1/4 c. Frank’s Red Hot (or hot sauce of your choice)

*How to Make Your Own Cajun Seasoning (from Emeril!):

• 2 1/2 tablespoons paprika 
• 2 tablespoons salt 
• 2 tablespoons garlic powder 
• 1 tablespoon black pepper 
• 1 tablespoon onion powder 
• 1 tablespoon cayenne pepper 
• 1 tablespoon dried oregano 
• 1 tablespoon dried thyme 
• (Yields about 2/3 c.) 

Directions

1. Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. 
2. I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours. 
3. About 30 minutes before it’s finished, toss in the cut up sausages. 
4. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice. 
5. For the last 20 minutes, add in the cauliflower rice and the raw shrimp.
   
   Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well. 

Enjoy clear sinuses!!

Quinoa Stuffed Portabella with Cauliflower Mashed Potatoes

Quinoa Stuffed Portabella Mushrooms

• 1/3 cup dry quinoa, pre-rinsed
• 2/3 cup chick broth 
• 2 large portobello mushrooms, caps removed
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon black pepper
• 1/2 onion
• 1/2 bell pepper
• 1/4 teaspoon crushed red pepper flakes
• Parsley for garnish 

Directions

1. Preheat oven to 375 degrees f.
2. Add quinoa and water to a medium pot, cover, bring to a boil, reduce heat to a low-boil and cook until quinoa has absorbed most of the water, approximately 12-15 minutes. Add red pepper flake, diced onion & diced bell pepper to quinoea. Simmer on low. Stir occasional to avoid burning at the bottom.
3. While quinoa is cooking, remove mushroom gills & stem. Place mushrooms gill (open side) up on a cookie sheet. Brush mushrooms with olive oil and evenly drizzle with balsamic vinegar.
4. Cook mushrooms 10 minutes. Drain excess liquid from mushrooms.
5. Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into each mushroom. Bake 12 minutes or until mushrooms are tender and cheese is melted. Eat immediately or allow to cool slightly.

Cauliflower mashed potatoes

1. Steam cauliflower. If you do not have a steamer, fill a pot with 1/4 of water. Find a glass Pyrex that barely fits on top of the the pot but allows the steam to escape. 
2. Cover pot with lid.  
3. Boil for 10 minutes or until tender.
4. Add steamed cauliflower to food processor or blender. 
5. Add a clove of garlic, black pepper and a little bit of milk. 
6. Viola-cauliflower mashed potatoes.

This meal was super good. I actually couldn't even eat the salad. I saved it for lunch the next day.

Chicken Soup

Chicken Soup
8 Servings

• 2-3 frozen chicken breasts or thighs
• 1 cup diced carrot
• 1 chopped onion
• 1 cup chopped celery
• 3 minced garlic cloves
• 7 cups of homemade chicken broth
• 1 teaspoon of thyme
• 1 teaspoon oregano
• 1 teaspoon pepper
• 2-3 handfuls of your fav pasta (optional)
• 1 can or cup of fresh corn (optional)

Directions

1. Combine all ingredients in crock pot for 6-8 hours.
2. Add a couple handfuls your fav pasta or rice in the last 30 minutes.

This was super easy and it tasted really good.  Easy to make & eat if you are sick.  I have made this many times now.  It is always inexpensive & easy.  It never goes to waste.

Crockpot Lemon Chicken

Crockpot Lemon Chicken 

Serves 4

• (3 lb) broiler-fryer chickens(whole or pieces)
• 1 teaspoon crumbled dry oregano
• 1⁄2 teaspoon crumbled dried rosemary
• 3 garlic cloves, minced
• 1⁄4 cup sherry wine or 1⁄4 cup chicken broth
• 1⁄4 cup lemon juice
• salt and pepper

Directions

1. Wash chicken; pat dry; 
2. season chicken generously with salt and pepper; 
3. sprinkle half of oregano, rosemary and garlic inside cavity of chicken; 
4. transfer to slow cooker or crock pot; 
5. sprinkle with remaining oregano, rosemary and garlic; add sherry to crockpot.
6. Cover, cook on LOW (200 degrees) for 7 hours; 
7. add lemon juice and cook 1 more hour (total of 8).

This was good.  I will make it again.  Everything in the crock pot turns out good.  Crock pot chicken is easier to process for leftovers and broth.

Crockpot Chicken Broth 

1. Put chicken carcass back in crock pot.  
2. Add veggie scraps, dash of salt and pepper.  
3. Add Bay leaf. 
4. Fill with water. Cook on low over night.  
5. In the morning you will have the best chicken broth money can't by for your recipes.

Fried Honey Bannanas

1 Banana Sliced

1 tablespoon of honey

Cinnamon 

coconut oil

Melt coconut oil on med heat.  Add bananas.  Flip to brown on both sides.  Whisk honey with half tablespoon of water.  Pour honey mixture over bananas.  Enjoy!!  These were so good, I forgot to take a picture. 

Sweet Potato Waffles

I have been into the waffle maker lately, as I have been trying out homemade workout nutrition.

Makes one Waffle

2 sweet potatoes  (remove the skins)
1 egg
splash of vanilla
pinch of cinnamon
handful of raisins
handful of chopped almonds
1 tablespoon of Chia seeds

Mash sweet potatoes and combine the rest of ingredients.

Spray waffle maker with Pan.  Cook for 15 minutes.

These were amazing!!!!

Chicken Salad-no mayo

Use left over chicken from whole chicken dinner.

Chop chicken into small bites

Dice half onion and a few celery stalks

Mix together a few tablespoons of nonfat yogurt, teaspoon of Dijon mustard, half teasoon of honey. Add teaspoon of pepper and Old Bay seasoning. Pour over veggies and chicken. 

Stir

I couldn't even tell he difference.

Gluten Free Oat Waffles

 

Author: Cookie and Kate

Recipe type: Breakfast

Prep time:  15 mins

Cook time:  10 mins

Total time:  25 mins

 

These light, crispy-on-the-outside, fluffy-on-the-inside waffles are my favorite waffles! They just happen to be gluten free (and heart healthy), too. The waffles are made entirely with oat flour, which you can easily make yourself (see note). Recipe yields 3 to 4 round, 7-inch Belgian waffles, or 6 small, square Belgian waffles (the size shown here).

INGREDIENTS

• 1½ cups oat flour*
• 2 teaspoons baking powder
• ½ teaspoon salt
• Pinch of cinnamon, optional
• ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow's milk)
• ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
• 2 large eggs
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
2. Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
3. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you're ready to serve.
4. Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!

Brownie Mix-DIY

I was running low on groceries last week. There was "nothing" to eat in the pantry. I decided to try making brownies from scratch as there was some coco in the pantry.

1 1/4 c. flour
2/3 c. cocoa powder
1 tsp. baking powder
3/4 tsp salt
2 c. sugar
3 eggs
1 tsp. vanilla extract
1 c. melted butter

Mix dry ingredients together. Add eggs, butter & vanilla.
Mix and pour into a greased 9 x 13 pan.
Bake at 350 degrees for 22-25 minutes.

These were just as good as the box brownie mix. All ingredients are usually on hand.
I am looking forward to making these again, to pair with some vanilla ice cream.

Italian Sausage Soup

8 oz of how or sweet turkey Italian sausage
2 cups of chicken broth (homemade, of course)
1 (14.5 oz) can of diced tomatoes with basil, garlic & oregano
3/4 cup of uncooked small shell pasta
2 cups of spinach
2 tablespoons of grated fresh Parmesan or Romano Cheese
2 tablespoons of chopped fresh basil


Heat a large saucepan over medium hear.  Remove casings from sausage.  Add sausage to pan, cook about 5 minutes or until brown.

Add broth, tomatoes, and pasta to pan.  Bring to boil over high heat.  Cover, reduce heat and simmer for 10 minutes or until pasta is done.

Remove from heat, stir spinach until wilted. Sprinkle each serving with cheese and basil.

This soup has a simmered all day flavor but takes only about 20 minutes to prepare.  I will be adding this to the rotation.  It was quick, easy and delicious.  I cannot wait until I have fresh tomatoes from the garden.

Low fat:  7.1g
17.4: grams of protein

Veggie Crockpot Lasagna

Ingredients

• 
  
• 4 cups zucchini, broccoli, cauliflower, mushrooms and/or spinach
• 1 15 oz container ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 tablespoon dried italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 1 box lasagna noodles (uncooked-the boil kind)
• 2 cups mozzarella cheese, grated

Preparation - 3 layers 

1. 1. Chop vegetables or pulse in food processor.
2. 2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. 3. Pour half of the pasta sauce in the bottom of a crock pot.
4. 4. Butter Noodles with 1/3 Ricotta mixture & place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.
5. 5. Add 1/3 of chopped veggies & mozzarella cheese
6. 6. Repeat with another layer of buttered noodles, followed by 1/3 ricotta mixture and 1/3 chopped vegetables.
7. 8. Repeat with another layer of buttered noodles & the rest of ricotta mixture and the rest of veggies
8. 7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.
9. 8. Cook on low for 4 hours.
10. 9. Serve.

This is almost as good as my Portuguese Lasagna... almost.

Tomato Basal Garlic Soup w/Italian chicken

3 cups of chicken broth
2 handfuls of Orzo pasta
1 chicken breast
1/2 of tomato
1 clove of garlic
10 basal leaves cut in strips
half cup flower
1 teaspoon of Italian season
dash of salt
dash of pepper
dash of garlic salt
1 teaspoon of olive oil
1 egg
1 lemon

Boil chicken broth.  Add pasta

Combine tomato, basil, garlic mixture and put in fridge.

Cut chicken breast in strips
Combine flour, teaspoon of Italian seasoning, dash of salt, dash of pepper, dash of garlic salt.  Dip chicken strips in powder 1st, egg 2nd.  Cook on med 2-3-minutes per side.  Flip and squeeze lemon.

Put heaping tablespoon of tomato basil garlic mixture in bottom of bowl.  Ladle chicken broth over mixture.

Serve with chicken strips, veggie and side salad. Enjoy! This was excellent!!!  The picture does not do this meal justice.