Mixed Up Green and White Lasagna

Ingredients:
9 lasagna noodles, cooked and cut into 1 inch pieces
1 (10 oz. box) chopped frozen spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1 (15 oz) container of Alfredo sauce
3/4 cup half & half
1 pound cooked Italian sausage, crumbled
2 cloves garlic, mined

Directions:
1. Pre-heat oven to 350 degrees
2. Spray 13 x 9 baking dish with non-stick cooking spray
3. In a medium bowl combine all ingredients and mix together well
4. Transfer to baking dish
5. Cover with aluminum foil and bake for 30 minutes

Notes:
The original recipe called for light Alfredo sauce and fat free half & half. I couldn't find these in the grocery store that day, so I used the regular stuff. You could easily add more noodles and sauce to make more. This makes a lasagna about 1-1 1/2 inch thick in the baking dish.

Salmon Burgers

I could not believe my kids ate these without complaint (something they do at almost every meal). These tasted really good! A healthy alternative to hamburgers. We also chose the broil method of cooking.

Salmon Burgers

2 c. fine soft bread crumbs (I used panko bread crumbs found in the asian food section)

2 lg. egg whites

1/4 c. chili sauce (i used a tbsp of chili powder with 1/4 cup of water)

1 tbsp. fresh lemon juice

1/4 c. minced green onions

1/2 c. finely grated cheddar cheese

1/4 tsp. ground black pepper

1 (15 1/2 oz.) can salmon, skinned, boned and drained (I had some salmon filets from costco in the freezer so I cooked them enough to break them up)

1 tbsp. butter, melted

Combine crumbs, egg whites, chili sauce, lemon juice, onions, cheese, and pepper in medium size bowl and mix well. Flake salmon into bowl and blend gently. Form salmon mixture into 5 patties. Melt butter in non-stick skillet. Pan fry the patties over medium low heat about 5 minutes on each side or until golden brown. Patties may also be brushed with melted butter and oven-broiled, 3-4 inches from heat. Serve in toasted whole wheat buns with extra chili sauce. Yields 5 burgers.

Olivia's Avocado Salad

This dish is adapted from a Barefoot Contessa recipe. It is light, refreshing, and a perfect side to anything fresh from the grill! We served it to the missionaries with fajitas, and they wanted the recipe to make it at home!

Prep Time: 10 minutes
Level: Easy
Serves: 6-8

Ingredients:

• 2 Roma Tomatoes, chopped
• 1 c of frozen corn, steamed and cooled.
• 1 can of black beans, rinsed and drained
• 1 medium jalapeno pepper, seeded and minced
• 1/2 tsp. freshly grated lime zest

Place the above items in a large bowl.

• 1/4 c freshly squeezed lime juice (2 limes)
• 1 drizzle of olive oil (approx. 1 1/2 tbs)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp of fresh minced garlic
• 1/4 tsp of cayenne or chili powder

Whisk together the above ingredients and pour over the vegetable mixture. Toss well.

• 2 ripe Hass avocados, seeded, peeled, and diced.

Just before your ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Savory Herb Steak

We tried this for dinner last night and we all loved it. Even the Kids ate all of their dinner with no complaints! For those of you who have fed them dinner, this is no easy task. The recipe calls for fresh herbs and that is the key to the yumminess. We accidentally got the A1 Thick & Hearty sauce but it was delicious! I think there is an extra amount of sugar in the sauce and this made it a little more sweet. We liked it. Also, we used fillet minion instead of sirloin (it was on sale at Winco). I served it with corn on the cob which we grilled on the BBQ in the husks. It gave the corn that extra grilled flavor that we love. Here is the recipe:

1/4 cup A.1. Original Steak Sauce
2 tsp. chopped fresh basil
1 1/2 tsp. chopped fresh rosemary
1/2 tsp. coarsely ground black pepper
1/8 tsp. garlic powder
1 bonless Beef Top Sirloin Steak (1 1/2 lb.) 3/4-inch thick

Mix steak sauce, basil, rosemary, pepper and garlic powder; brush on both sides of steak. Grill or broil steak 5 to 7 minutes on each side or until cooked through. Serves 6.

Note: I actually marinated the steak in this mixture for a hour or so. I'm not sure if it made it better or not.

Nutrition Information for 4oz. serving: 180 Calories, 8g total fat, 2g carbs

PS. Those are Jessica's Cherries. They are so Yummy that we had them with Lunch and dinner yesterday. :) Thanks Jessica!

Chicken Lo Mein

this recipe is from Kraft Foods, we tried it for dinner last night. It was good.

Chicken Lo Mein

1/2 lb. spaghetti, uncooked

1/4 cup Kraft Asian Toasted Sesame Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cloves garlic, minced

1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2 cup fat-free reduced-sodium chicken broth

1 Tbsp. peanut butter

1/4 cup lite soy sauce

2 Tbsp. chopped cilantro

2 Tbsp. chopped Planters Cocktail Peanuts

Cook spaghetti in large saucepan as directed on package.

Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic' stir-fry 3 min. or until chicken is no longer pink. Add peppers, onions, broth and peanut butter; stir-fry 3-4 min. or until chicken is done.

Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto platter; sprinkle with cilantro and nuts.

Aunt Patti's Thanksgiving Yams

Ingredients:

2 – 29 oz cans of yams

½ cup dark Karo syrup

½ cup dark brown sugar

¼ cup heavy cream or half & half

2 Tbl margarine

¼ tsp salt

½ tsp ground cinnamon

Directions:

Place yams in baking dish. Bake at 350° for 15 minutes.

Meanwhile combine remaining ingredients in a sauce pan stir constantly until boiling.

Simmer for 5 minutes.

Pour sauce over yams bake another 15 minutes and baste often.

Clista’s Over-night Pecan Praline French Toast

This family favorite is always a must at our annual New Years Breakfast! It's also been known to show up at bridal and baby shower brunches too!

Serves/Makes: 6

Ingredients:

1 c brown sugar

1/2 c butter or margarine

2 tbsp light corn syrup

1 c chopped pecans

8 slices Texas Toast (extra-thick sliced white bread), crusts removed

6 eggs

1 1/2 c milk

1 tsp vanilla extract

1 tsp ground cinnamon

Directions:

Combine first 3 ingredients in a small saucepan. Stir over low heat until melted and smooth.

Pour into a lightly greased 13x9 inch pan.

Sprinkle with pecans.

Top with bread.

Combine remaining ingredients and pour over top.

Cover and refrigerate overnight.

Bake uncovered at 350 F for 45 to 50 minutes.

Cut into squares and serve nut side up.