READER RECIPE SUNDAY

CROCKPOT LASAGNE
Thanks to Donna Murphy of Orlando Florida for this delicious recipe. I made it for dinner last night and not only did it taste great, my kitchen stayed cool!

Approx 3 cups favorite spaghetti sauce
8 oz box of oven ready(no boil) lasagna noodles
13 oz container of ricotta cheese
8 oz bag of shredded mozzarella or Italian blend cheese

Spray inside of crock pot with Pam. Cover bottom of crock pot with 1 cup of sauce. Add a layer of noodles next, breaking up the noodles so that the area is covered. Layer 1/3 cup of sauce, 1/3 cup of ricotta, 1/3 cup of shredded cheese. Repeat noodles, sauce, ricotta, shredded cheese until ricotta is gone. Top layer will be noodles, 1 cup of sauce and 1/3 cup shredded cheese. Cover and cook on LOW for 3 - 4 hours.

You can add browned hamburger to the spaghetti sauce if you wish. Or for a vegetarian version, add a few layers of spinach.

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READER RECIPE SUNDAY

GREEN GODDESS DRESSING

Here is another tasty recipe from my daughter, Carolyn Kenny of Payson,AZ... If you have a great recipe, send it.. I'd love to post it on the blog!!

1 shallot
1 garlic clove
3 tbsp white wine vinegar
3t bsp lemon juice
2 salt packed anchovies
1/2 ripe avocado
3/4 cup olive oil
1/2 cup whipping cream
1/4 chopped Italian parsley
3 tbsp chopped tarragon
2 tbsp chopped cilantro
i tbsp chopped basil
fresh ground pepper
salt
3 tbsp chopped chives

peel and dice shallot and garlic and macerate in white wine vinegar and lemon juice. rinse, debone, and finely chop the anchovies and add. add avocado and mash with fork. whisking with fork, gradually add the olive oil and whipping cream as if making thin mayonnaise. stir in the herbs and salt and pepper. This is my addition, seems like a go in the blender might not hurt.

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READER RECIPE SUNDAY

This recipe comes from my daughter,
Carolyn Kenny Reardon of Payson,AZ
Enjoy!

OREO COOKIE PIE
2 cups of milk
2 packages of jello instant cookies and cream pudding mix
1 8oz container of cool whip
premade oreo cookie crust

Mix the milk and the pudding mix together until thick and fold in the cool whip.Pour into the pie shell and chill for a few hours.

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READER RECIPE SUNDAY

PORTABELLA MUSHROOM WRAP
This delicious and easy recipe was submitted by Janet Mastrangelo-Dane of Rockland MA
Thanks Janet!


4 portabella mushrooms sliced into 1/2 in strips
1 large sweet onion(such as Vidalia), sliced
1 clove garlic, minced
1 green or red pepper, sliced (optional)
4 slices swiss cheese
2 low carb sandwich wraps
2tbsp butter
2 tbsp olive oil
1 tbsp balsamic vinegar(optional)
sea salt and pepper to taste

On a stovetop or in an electric skillet on medium heat,melt butter,then add oil.
Saute onion and peppers(if using) until tender.
Add garlic, saute until fragrant.
Add mushrooms and cook until tender and brown.
Sea salt and pepper to taste
Add balsamic to pan (if using)and cook until absorbed
Lay slices of cheese on wraps then add mushroom mixture
Roll up wraps, slice in half and enjoy!

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READER RECIPE SUNDAY

This recipe is courtesy of my daughter Carolyn Kenny Reardon of Payson, AZ
Enjoy!



CAL’S QUICHE
This recipe makes two Quiches, but you can divide the recipe in half if you only want to make one.

Ingredients
1/2 pound thick sliced bacon
(8 ounce) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 tablespoons olive oil
2 cups finely diced smoked ham
8 ounces Monterey Jack cheese,shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese,grated
8 eggs
1 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Directions
Preheat oven to 350 degrees F . Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside..
Heat olive oil in skillet over medium heat. Saute ham until lightly browned. Remove from heat. Mix it in a small bowl with the bacon.
Divide sour cream, and spread into pie crusts sprinkle with salt and pepper. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

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