Last night at home church, I enjoyed the best vegetable lasagna I’ve ever tried. No joke – the best. My friend Michele was in charge of the dinner last night which Marty and I unfortunately missed; however, I had a chance to try the leftovers after group.
I’m so glad that I did. This lasagna was full of flavor! Of course, I had to ask where the recipe was from; she found it on the Pioneer Woman’s website (with some modifications specifically made by Michele ).
I checked out the recipe this morning and I have to make this! Now that the wedding festitivties are over, I can enjoy hearty meals again (not that I really gave them up). I’ll be updating this post with pictures of how it turns out. Stay tuned…
I should’ve posted this prior to my Thanksgiving posting, but better late than never.
For breakfast on Thanksgiving, I surprised Marty with mini mushroom and sausage quiches. These little guys were SO good! I found the recipe on Eatingwell.com. I love this website. It has great tips for living a healthy lifestyle and delicious, healthy recipes.
The quiches were really easy to make but took longer than I expected. Note to self: Check prep and bake time before starting a recipe.
Mini Mushroom and Sausage Quiches
(adapted from this recipe) (I used Feta instead of Swiss and no scallions)
8 ounces turkey breakfast sausage
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
3 egg whites
1 cup 1% milk
Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
In honor of my last can of pumpkin puree, I just made pumpkin smoothies. It was honestly spur of the moment (I was in the kitchen looking for a snack) and the pumpkin jumped out at me. Boy – am I glad it did. These were so delicious. The perfect pumpkin treat to end the pumpkin season.
1 can pumpkin puree
1 cup of ice
1 cup of skim milk
vanilla (to taste – I used about a tbsp)
1/4 cup of oats
1 cup of vanilla Greek yogurt
2 tbsp of half and half
a dash of sugar
Blend ingredients and serve chilled.
Now on to Winter flavors: peppermint, eggnog, cinnamon, ginger, almond – YUM! Can’t wait to find some recipes to experiment with…