Prep time: 20 mins | Cook time: 25 mins | total Time: 45 mins | Servings: 10

Ingredients:

9 whole lasagna noodles

2 cups matchstick carrots, finely chopped

2 cups baby spinach, finely chopped

1/4 whole yellow onion, finely chopped

7 tbsp butter, keep 4 tbsp + 3 tbsp separate

4 tbsp flour

2 cloves garlic, minced

1 tsp onion powder

3/4 cup vegetable broth

1/2 cup 2% milk

1 1/2 cup heavy cream

1/2 cup part skim ricotta

1/2 cup Parmesan cheese, shredded

1/2 cup Romano, shredded

1/2 cup Asiago, shredded

1/2 cup Mozzarella, shredded

1 cup Ritz crackers, crushed

2 tsp all-purpose seasoning, I use Mrs. Dash

Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F.
2. Cook lasagna noodles to al dente (they will finish cooking in the oven).
3. Melt 4 tbsp of your butter in a large, deep skillet.
4. Add chopped onion and sauté until softened and translucent.
5. Add garlic and onion powder, stir quickly to combine.
6. Add flour and whisk constantly until completely combined and not lumpy (about 2-3 mins).
7. Raise heat to medium.
8. Slowly add in vegetable stock and continue to whisk.
9. Continue adding in the milk and cream one at a time while continuing to whisk. You want the sauce to thicken.
10. Reduce heat and continue to whisk slowly until the sauce is about the consistency of gravy.
11. Remove from heat and add carrots, spinach and broccoli to the sauce mixture.
12. In a separate bowl, combine the ricotta, Parmesan, Romano, Asiago, and Mozzarella.
13. In a separate bowl, melt the remaining 3 tbsp of butter.
14. Add in the Ritz crackers, all-purpose seasoning, and about 3 tbsp of the shredded cheese mixture to the melted butter.
15. Spray a 9×13″ casserole dish with non-stick cooking spray.
16. Place 3 noodles on the bottom of the dish.
17. Add 1/3 of the vegetable mixture and spread across the top of the noodles.
18. Cover the vegetable mixture with 1/2 of the shredded cheese mixture.
19. Cover this with 3 more lasagna noodles, 1/3 of the vegetable mixture and the remaining 1/2 of the shredded cheese mixture.
20. Lay the final 3 lasagna noodles across and top with the remaining vegetable mixture.
21. Sprinkle the top of the lasagna with Ritz cracker topping.
22. Bake for 25 mins.
23. Cool for 10-15 mins.

Ingredients:

1 lb ground turkey

1 tbsp chopped scallion

1 tsp chopped parsley

1/2 tsp slat or crumbled bouillion cube

1 tbsp olive oil

1 tbsp salted butter

1/4 tsp cayenne pepper

1/2 tsp chili pepper flakes optional

2 tbsp fresh garlic minced

1 tsp fresh grated ginger optional

Instructions:

1. To make the turkey patties: Combine all ingredients for the turkey patties (ground turkey, scallion, parsley, garlic, salt, cayenne, ginger, and chili flakes) in a medium-sized bowl and gently mix until everything is evenly combined. Do not overwork, so you’ll get a better texture.
2. Heat 1 tbsp oil and 1 tsp butter together in a skillet over medium-high heat and divide the turkey mixture into four equal parts. Flatten gently to form the turkey patties, then sear the turkey patties in the skillet for 5-8 minutes per side or until internal temperature reaches 160°F. Make sure to give a good sear to the turkey patties so they’re crispy on the outside and soft on the inside. Remove from the skillet and set aside.
3. Serve the turkey patties with a dollop of chipotle aioli on the side, or serve in a lettuce wrap with veggies and fries.

Ingredients

1/2 cup bread crumbs

1/4 cup Parmesan

2 tbsp chopped parsley

1/2 tsp pepper

1/4 tsp salt

1/2 cup butter, melted

2 tsp finely chopped garlic

6 boneless skinless chicken breasts

Instructions

1. Heat oven to 375°F. Combine breadcrumbs, Parmesan, parsley, pepper and salt in shallow bowl. Set aside.
2. Combine butter and garlic in small pan. Dip each chicken breast first in butter mixture, then crumb mixture, turning to coat evenly. Arrange in un-greased 9×13″ baking pan. Drizzle with any remaining butter mixture.
3. Bake for 25-35 mins or until chicken is lightly browned and juices run clear when pierced with a fork.

Tip: try adding dried herbs to butter mixture for flavor variations, such ad 1/2 tsp sage or rosemary.

Ingredients

1 3/4 cups elbow noodles

1/4 cup and 1 tbsp butter, divided

3 tbsp flour

1 tsp dry mustard

1 tsp salt or seasoned salt

2 1/2 cups milk

8 oz. shredded Cheddar Monterey Jack cheese blend, (about 2 cups)*

2 tbsp dry bread crumbs

2 tbsp grated Parmesan cheese

Instructions

1. Heat oven to 375°F. Spray 1 1/2 or 2-quart casserole or baking dish with cooking spray. Cook pasta according to package directions; drain.
2. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter; whisk in butter, mustard and salt. Gradually whisk in milk. Cook and stir until mixture thickens and begins to bubble. Remove from heat. Add shredded cheese; stir until melted.
3. Combine sauce with macaroni in casserole. In small bowl, melt remaining 1 tbsp butter. Combine with bread crumbs and Parmesan cheese. Sprinkle over top of Macaroni.
4. Bake 20 mins or until crumb mixture is golden brown and edges are bubbly. Let stand 10 mins before serving.

*American cheese from the deli also gives a smooth texture and rich cheesy flavor, but it is highly processed and unhealthy.

Ingredients

1 pt. of heavy cream (half and half or milk could be substituted, or combination)

1 stick of butter

2 tbsp cream cheese

1/2-3/4 cup Parmesan cheese

1 tsp garlic powder

Instructions

1. In a saucepan, combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for about 15-20 mins on low. *SECRET—the longer it simmers the better, I let ours simmer for about an hour or so…* You may wish to season with a little salt and pepper.
2. When we made this up as a main dish, we grilled chicken and cut it into strips, then cut up 1 pkg portabello mushrooms and about 10 fresh green onions. We tossed the chicken, mushrooms and green onions into the sauce about 15 mins before serving over pasta of choice. Next time, we’re going to add caramelized onion, too!

Ingredients

12 oz. (2 1/2 cups) uncooked dried gemelli pasta

2 tbsps salted butter

1 cup finely shredded Parmesan cheese

6 oz. cooked chicken strips

1/2 cup cooked bacon

1/2 teaspoon garlic salt

shredded Parmesan cheese, if desired

Instructions

1. Cook pasta in 4-quart saucepan according to package directions. Drain; return to saucepan. Keep warm.
2. Melt 2 tbsps butter in 10″ skillet over medium heat until sizzling; add broccoli. Cook, stirring occasionally, until crisply tender (4-5 mins)
3. Meanwhile, place whipping cream and 1/4 cup butter in 1-quart saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5-6 mins) Remove from heat.
4. Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese, if desired.

Prep Time: 40 mins | Cook time: 20 mins | Yield: 8 kabobs

Ingredients

1 1/2 lb. chicken, cut into 1″ cubes

1 quantity of  Lemon Chicken Marinade (at bottom of page)

1 red bell pepper, cut into 1″ pieces

1 red onion, cut into 1″ pieces

8 bamboo skewers

Instructions

1. Combine chicken and marinade in a large zip lock bag and refrigerate for 30 mins or overnight.
2. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
3. Remove the chicken from the marinade and discard the marinade.
4. Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper and onions for each kabob.
5. Place the kabobs onto the baking sheet and into the oven. Bake for 20-25 mins, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
6. Remove from the oven and allow kabobs to rest for 5 mins before serving.

Ingredients for Marinade

2 tablespoons olive oil

1 large lemon, juiced & zested

2 cloves garlic, grated

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 lb. of chicken breasts, cubed

Instructions

1. In a medium bowl, whisk the olive oil with lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Pour in a large zip bag.
2. Add the chicken breasts to the marinade, and seal. Refrigerate for 20 minutes to 4 hours.
3. In a large skillet over medium-high heat, heat up the olive oil. Place the chicken breasts on skillet and cook, 5-7 minutes on each side, until the chicken is cooked through at an internal temperature of 165F.
4. Remove the chicken and let it rest 5 to 10 minutes before slicing and serving.

Note: This recipe yields enough marinade for 2 lbs of chicken.

Yield: 12 servings | Prep Time: 40 mins | Bake: 30 mins

Ingredients

1 1/2 lb. ground beef

1 tsp seasoned salt

1 pkg (1 1/4 oz.) taco seasoning

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1 can(4 oz.) chopped green chilies

2 cups (16 oz.) 4% cottage cheese

2 eggs, lightly beaten

12 corn tortillas (6 inches), torn

3 1/2-4 cups shredded Monterey Jack cheese

Optional toppings: crushed tortilla chips, salsa and cubed avocado

Instructions

1. In a large skillet cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 mins. In a small bowl, combine cottage cheese and eggs.
2. In a greased 13×9″ baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
3. Bake, uncovered, at 350°F for 30 mins or until bubbly. Let stand  for 10 mins before serving. Garnish with toppings if desired.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 mins before baking. Bake according to directions.

Yield: 4 servings | Total time: 20 mins

Ingredients

3-4 garlic cloves, minced

1/4 cup butter, cubed

1/4 cup olive oil

1 lb. uncooked medium shrimp, peeled and deveined

1/4 cup lemon juice

1/2 teaspoon pepper

1/2 tsp dried oregano

1/2 cup grated Parmesan cheese

1/4 cup dry breadcrumbs

1/4 cup minced fresh parsley

hot cooked angel hair pasta

Instructions

1. In a 10″ ovenproof skillet, sauté garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
2. Broil 6 in. from heat for 2-3 mins or until topping is golden brown. Serve with pasta.

Yield: 9 servings | Prep time: 20 mins | Bake: 25 mins | Total time: 25 mins

Ingredients

1 lb. ground beef

1/2 cup chopped green pepper

1/2 cup chopped onion

2/3 cup water

1 envelope taco seasoning

1 can (15 oz.) black beans, rinsed and drained

1 can (14 1/2 oz.) Mexican diced tomatoes, undrained

6 flour tortillas (8 inches)

1 can (16 oz.) refried beans

3 cups (12 oz.) shredded Mexican cheese blend

Instructions

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning, bring to a boil. Reduce heat; simmer, uncovered, for 2 mins. Stir in black beans and tomatoes. Simmer, uncovered, for 10 mins.
2. Place two tortillas in a greased 13×9″ baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
3. Cover and bake at 350°F for 25-30 mins or until heated through and cheese is melted.