I’m not a huge fan of mangoes, but the hubby, he loves mango salsa. So when we got some mangoes in our Bountiful Basket, I was pretty sure they’d end up in salsa form. Then I dropped them and they got a bit bruised. Oops. This salsa doesn’t care if the mangoes are little beat up, and was super easy and is hubby-approved.
This is quickly becoming my new favorite food. Now, seeing as a vegetarian dish is about to beat out Chicken Parmesan and Pepperoni Pizza for top billing, it’s safe to say it’s pretty spectacular!
We cannot keep acorn squash in the house. The reason being that my husband and son will inhale acorn squash muffins. You’d think these muffins gave super powers with how quickly they get devoured!
This recipe is my pumpkin bread recipe but you use the acorn squash and cook it in muffin tins!
|Halve the squash and scoop out the guts.
(Give the guts to some back yard chickens for a natural dewormer.)
Lay the cut side down and bake until the squash gives in easily when pressed.
Scoop the meat from the skin while warm and mash with a fork.
Pinterest strikes again! I see all these crescent rolls with all sorts of stuffings and yummy stuffs on Pinterest and think to myself: I could do that!
Here’s my first yummy crescent roll recipe.
Unroll the rolls. Spread a little melted butter with some garlic salt on the inside of each roll. Then, put some mozzarella cheese on the dough and roll it up. I used a good full pinch per roll. Sprinkle some italian seasoning on top of each roll.
Bake according to instructions (though we usually need to take ours out a minute or two early).
|The end result: Yummy crescent rolls with a little twist!|
So, a long time ago, I had a coupon to get a bag of free No Yolk Noodles. These are egg noodles with no cholesterol and are 99% fat free. I got a package of the dumpling style. Now, I don’t know why I got dumpling style (can’t remember if they were the only type in the store or if I just really wanted to make dumplings). Long story short, they sat in my pantry for some time and I decided to bite the bullet and make something with them before they go bad.
So, I was looking online, and there I found one of my mom’s favorite recipes: Poor Man’s Lasagna. This was a really simple version using the No Yolk Noodles dumplings. Here’s the recipe:
|1 bag No Yolk Noodles dumpling style
2 cans Prego Heart Smart Traditional Italian Sauce
1 pound shredded Mozzarella cheese (2% skim)
Boil the noodles and cook through just like with any pasta. Then, put a layer of noodles on the bottom of the pan. Cover with sauce and sprinkle with cheese. Put a second layer of noodles and sauce. Cover top almost completely with cheese.
You can leave it at that, but I added Italian Seasoning and a sprinkle of grated parmesan to the top layer.
Slide in the over and bake at 325 for 15-20 minutes or until the cheese looks baked and some of the noodles start to brown.
- Super easy and only used four total dishes: one pot, one pan, strainer, spoon.
- Vegetarian! Great for serving mixed groups of veggies and non-veggies. You could probably even try it with a vegan cheese-substitute.
- Low Calories! 518 calories for an italian dish with this much cheese is simply amazing!
Are you ready for a treat? This delicious bread is 100% amazing! I got the recipe from my Greek teacher, Marcia Moore. During winter finals week, I would always make my way down to her room to grab a slice or two.
2 cups flower
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1/2 cup water
1/2 cup canola oil
1 cup pumpkin
|Mix all the ingredients together.
Spray with Pam two small (3×7) bread pans or three 5×3 pans.
Poor batter into pans until just under rim.
Bake 45-60 minutes at 350.
|Enjoy! So very, very yummy. Great for gifts, breakfast, dessert, anything!|