ROASTED VEGETABLE LASAGNA
Olive oil-flavored cooking spray
2 medium bell peppers, cut into 1-inch pieces
2 medium zucchini, sliced (4 cups)
1 medium onion, cut into 8 wedges and seperated into pieces
1/2 poun mushrooms, sliced (3 cups)
12 uncooked lasagna noodles (12 ounces)
4 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce
1) Heat oven to 450 degrees. Spray cookie sheet with cooking spray. Place vegetables in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper.
2) Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
3) Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
4) Reduce oven temperature to 400 degrees. Spray rectangular baking dish, 13X9, with cooking spray. Spread 1/4 cup spaghetti sauce in dish. Layer with 3 noodles, 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat 3 times with remaining noodles, sauce, vegetables and cheese mixture.
5) Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before cutting. Makes 10 servings.
***I always put more sauce than they say. I love a saucy lasagna! I like to choose 2 different colors of bell peppers. I love all the colors in this dish. I used one zucchini and one summer squash. I also made this one without the mushrooms. It was still great!
Next: Double Chocolate Zucchini Cookies
I love the moistness that zucchini gives to a cookie. These cookies were yummy!!! They were more like a cake cookie and so chocolatey. It was a great way to use some zucchini. I don't remember where I found this recipe, but whoever made it up...it's great!!!
Double Chocolate Zucchini Cookies
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups grated zucchini
1 bag chocolate chips
Preaheat oven to 350 degrees. Grease cookie sheets.
In medium bowl, cream together butter and sugars. Add vanilla and egg and beat until creamy. Combine the flour, cocoa, soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool on cookie sheet for 5 minutes then remove to wire rack.
Next: Grilled Zucchini Quaesadillas
These were a big hit! They were so yummy and packed with flavor. We are learning to love zucchini next to anything! I love the corn and the black beans in this. They are perfect. They were so easy on the grill, and I was so glad that I didn't have to turn on my oven. I found the recipe here: http://myplumpudding.blogspot.com/2008/08/summer-squash.html . I did add half of a can of diced tomatoes with green chilis and black beans in my mixture to give it more color.
If you decide to do them on the grill, clean the grill good before. Turn it on a medium high heat. Take one tortilla and spray with cooking spray. Lay tortilla with the sprayed side down onto the grill. Spoon mixture over your tortilla. Sprinkle with cheese. Take another tortilla and spray and place on top of mixture with sprayed side up. Cook until both sides are light brown and have those yummy grill grate lines on them. It wasn't hard to flip them. I did use my hands a little bit. I'm not a pro! Cut like a pizza and serve with chopped tomatoes and garnish with cilantro. Aren't they just beautiful!?! I really wanted to make a fresh salsa to go on top but ran out of time. Next time I will and I will also add a slab of guacamole and a dollop of sour cream. They were great, and oh so filling for having no meat in them. Give them a try!
Last, but not least: Pesto-Chicken Packets
This recipe came from the very first cook book I have ever owned; Betty Crocker 4 Ingredient Dinners! Betty has got some great easy recipes in this book. This is one of them. It was perfect for a sunday dinner. Low stress, less mess, and really tasty!
4 boneless, skinless chicken breast halves
8 roma tomatoes, cut into 1/2 inch slices
4 small zucchini, cut into 1/2 inch slices
1/2 cup prepared basil pesto
1) Heat coals or gas grill for direct heat.
2) Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on 1 side of each of 4 sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture. Fold other half of foil over chicken and vegetables so edges meet. Seal edges, making a tight 1 1/2 inch fold; fold again. Allow space on sides for circulation and expansion. Repeat folding to seal each side.
3) Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes, or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place foil packets on plates. To serve, cut a large X across top of packet; fold back foil.
*If you don't have a grill, bake packets in a 350 degree oven for 25 to 30 minutes.
I'm off for the rest of the week to attend Brigham Young University's Education week. We are members of the Church of Jesus Christ of Latter-Day Saints. If you would like to learn more about the church go to www.lds.org . BYU offers a wide variety of classes for youth and adults this week and is called Education Week. You do have to pay, but it is well worth it! My husband and I have gone every year since we have been married. Now that we have kids we just switch off going to classes. We love to learn more about the gospel, and ways that we can become better parents, neighbors,friends and Christians. It will be a fun week.