0007. Nancy's pizza lasagna

2 bags of Spiral Pasta
2 lbs beef (hamburger meat)
2 Cans Tomato Sauce
1 can Tomato paste
one jar of Pizza Sauce
6 - 8 cups of Mozzarella Cheese
1-2 bags of pepperoni (depends on how much ya want)

Large Casserole Dish

Set oven to 400F
Cook Pasta
Brown meat

Mix all sauces & Paste

Add beef (strained) and noodles
Then add the sauce combo

Spread about 1/2 of the pasta/beef/sauce combo into the bottom of the casserole dish.
Spread 1/2 of your cheese reserve on top
Then place your pepperonis

Pour on top of that the rest of your pasta/beef/sauce combo and the rest of your cheese.
Then add more pepperonis on top.

Put it in your oven until cheese is nicely melted. Top might start to turn a golden color.

0006. Mexican casserole

Ingredients

• Salsa:
• 8 plum tomatoes, halved and seeded
• 3 garlic cloves, peeled and crushed
• 1 small onion, peeled and chopped
• 1 seeded jalapeño pepper, quartered
• Cooking spray
• 1/3 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/8 teaspoon black pepper
• Casserole:
• 1 cup chopped onion
• 1 cup fresh or frozen corn kernels
• 1 cup diced zucchini
• 1 cup chopped red bell pepper
• 3 cups shredded cooked chicken breast
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 (10-ounce) can green chile enchilada sauce
• 1 (4-ounce) can chopped green chiles
• 12 (6-inch) corn tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) crumbled feta cheese

Preparation

• 1. Preheat broiler.
• 2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
• 3. Preheat oven to 350°.
• 4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.
• 5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

Sidney Fry, MS, RD, Cooking Light
JANUARY 2011

0005. pumpkin spiced latte - crockpot

Spiced Pumpkin Latte Ingredients

• 4 cups of Unsweetened Coconut Milk (or 2 cans of coconut milk) [Note: If using homemade coconut milk, make extra thick and strain well for good flavor and texture]
• 1/4 cup canned pumpkin without added sugar
• 2 tablespoons of natural vanilla extract
• 1/2-1 tsp of pumpkin pie spice ( or 1/2 tsp cinnamon and a sprinkle of cloves and nutmeg)
• 1 cup of strong coffee or 3/4 cup espresso
• Heavy cream for whipping (optional) [note: can also use the cream that accumulates at the top of a can of coconut milk.

How to Make It:

1. Pour all ingredients except heavy cream into crock pot.
2. Use immersion blender or whisk to mix well.
3. Turn crock pot on high for 2 hours until hot and flavors are incorporated.
4. Whip cream in blender or by hand with a dash of vanilla and top lattes (optional)

Notes:

• This can also be heated on the stove top for a faster version, though the spices don’t incorporate as well and it tends to thicken.
• For times when you will want it out for longer than a couple of hours, just use the “low” or “keep warm” setting instead of high.
• If you are using canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.

This was gross no matter what milk I used. Don't even bother.