CROCK POT VEGGIE LASAGNA

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Ingredients (for a large crock pot)

 

4-5 Cups of Tomato Sauce

13-15 No Boil Lasagna Noodles

1 container (32 oz) Ricotta Cheese

2 Eggs (lightly beaten)

2-3 Cups of Fresh Spinach

2 Cups of Fresh Mushrooms (chopped)

1 Red Bell Pepper (chopped)

1 Small Red Onion (chopped)

4 Garlic Cloves (chopped)

Salt, Pepper & Oregano to Taste

2½ Cups of Shredded Mozzarella Cheese (divided)

½ Cup of Shredded Parmesan Cheese (divided)

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Instructions

 

1.  Coat the inside of the crock pot with olive oil.
2.  Spread 1 cup of tomato sauce on the bottom of the pot.
3.  Add a layer of the noodles over the sauce. 

​4.  In a large bowl combine the ricotta, seasonings, garlic and eggs. Mix until well combined. 

5.  Add spinach, red bell pepper, onion and garlic and mix well. 

6.  Spread 1/3 of the ricotta mixture over the pasta.

7.  Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture. 

8.  Top with a cup of tomato sauce.

9.  Repeat these layers until all of the ingredients have been used up.

10.Top lasagna with a layer of pasta covered with sauce and sprinkled with mozzarella and parmesan cheese.

11.Cover and cook on high for 3½-4 hours.

12.Turn off the crock pot and let it sit for 30-45 minutes.

13.Enjoy!

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VEGGIE EGG SCRAMBLE ON ENGLISH MUFFIN

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Ingredients (choose amount based on the number of servings desired)

 

Olive Oil

Chopped Onions

Spinach

Cherry Tomatoes 

Butter

Eggs

Dry Seasonings

Whole Wheat English Muffin 

 

Instructions

 

Place a skillet over medium-heat and add olive oil or butter. Sauté fresh or frozen spinach with onion and tomatoes. Place english muffin in toaster oven or toaster. In a bowl whisk the eggs and season with any dry seasonings that you prefer. Pour eggs in skillet over vegetable mix. Scramble until eggs are thoroughly cooked. Add butter to english muffin and pour veggie egg scramble over and enjoy!

 

Feel free to serve with fresh fruit for a complete meal.

 

 

WHOLE GRAIN ZUCCHINI AND NUT MUFFINS (serves 12)

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Ingredients

 

1½ cups whole-wheat flour 
½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

2 teaspoons baking powder
2 eggs
½ cup honey

½ cup raw sugar
1 teaspoon pure vanilla extract
¼ cup butter (half a stick)
1 cup apple juice
½ cup of grated zucchini

½ cup of grated carrots

¼ cup of nuts (your favorite)

¼ cup of raisins

Muffin/Cupcake liners
 

Instructions

 

1.  Heat oven to 400 degrees F.
2.  In  large bowl with a fork mix the flour, salt, cinnamon and nutmeg, baking powder.
3.  Make a well /hole in the center of the flour mixture and pour in the eggs, honey, sugar, vanilla, oil and

     apple juice. Mix the dry and wet ingredients together.​
​4.  Mix in the zucchini, carrots, nuts and raisins. Line muffin pan with liners and fill  ¾ full with batter.

5.  Bake in oven for 15-20 minutes or until a toothpick comes out clean. Be sure to freeze some for another

     day!
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You can change the filling to any combination that you prefer (apples & raisins, bananas and nuts, blueberries, etc.. Just be sure to always use 1 ½ cups of filling)

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WHOLE WHEAT SPINACH AND CHEESE QUESADILLAS

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Ingredients  (choose amount based on the number of servings desired)

 

Olive Oil

Shredded Cheese

Spinach

Onion

Seasoning (To Your Liking)

Whole Wheat Tortilla

 

Instructions

 

Place a skillet over medium-heat and add olive oil. Sauté fresh or frozen spinach with onion and seasoning. In a clean skillet over medium heat add olive oil and place a tortilla in the skillet. Add shredded cheese and sauteed spinach mix.

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Fold the tortilla in half, forming a half moon shape. When you see that the cheese is melting, flip the quesadilla over so the other side gets warm, too. This process should only take a minute or two. As soon as you see that the tortilla is getting crispy, remove it from the skillet and place it on a plate.

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Remember, you can add whatever filling you want.