Showing posts with label Lunch Recipes. Show all posts
Showing posts with label Lunch Recipes. Show all posts


December 26, 2019
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for each day.  Healthier version of lasagna.  

This delicious veggie lasagna recipe is healthy, meatless, gluten-free friendly, and excellent for the autumn and Winter season. Because it uses butternut squash, it’s an excellent choice as holiday vegetarian main dish or simply a vacation recipe.  It’s so good, it’s fashionable kids!


To me this is often an excellent recipe to form any time of year, but because this lasagna has butternut squash, it's surely an honest holiday veggie main dish for Thanksgiving, Christmas, or New Year’s Eve.

This vegetarian recipe uses butternut squash puree, which you'll easily make by following my easy step-by-step tutorial: the way to make butternut squash puree. Or, you'll always buy pureed butternut squash at the shop.


Butternut Squash Filling:

  • 1/2 cup milk or more, if needed
  • 2 cups butternut squash puree (about half of squash)
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt plus 1/8 teaspoon more
  • 1/4 teaspoon nutmeg

Spinach Filling:

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves minced
  • 1/4 teaspoon salt
  • 8 oz spinach (1 cup cooked spinach)
  • pepper to taste

Other Ingredients:

  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Basil
  • 1 1/2 cups mozzarella cheese or more
  • 1/2 cup Parmesan cheese on top
  • 1/4 teaspoon Italian seasoning
  • 10 oz lasagna noodles cooked (for gluten free, use Tinkyada brown rice lasagna noodles)


  1. Preheat oven to 375 F.

Butternut Squash Filling:

  1. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.

Spinach Filling:

  1. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

Cooking lasagna noodles:

  1. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

How to assemble vegetarian lasagna:

  1. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
  2. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
  3. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  4. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  5. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
  6. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.


December 18, 2019
Delicious Baked Eggplant cheese With tender coated eggplant slices smothered in cheese and spaghetti sauce. 

Eggplant cheese tastes terribly kind of like regular chicken cheese. Individuals usually marvel what flavor the eggplant itself lends the dish.Eggplant features a terribly gentle flavor, like pasta squash. As a result of it's such a light flavor, it’s simply employed in recipes that have daring flavors. In one thing like eggplant cheese, the eggplant flavor itself isn’t even very tasted.


Eggplant ought to be sliced regarding 1/4 in. Thick once creating eggplant cheese. Merely stop the top and slice through massive, 1/4-inch thick circles.

The depart associate degree eggplant is totally edible. However, because the eggplant grows larger and matures, the peel might become robust and bitter. Individuals usually favor to peel larger eggplants as a result of this, however smaller eggplants do exactly fine unpeeled. It winds up being a matter of private preference.



  • 2 large eggs
  • ¼ teaspoon pepper
  • 1 cup panko bread crumbs
  • 3 medium eggplants
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup Italian style bread crumbs
  • 1 cup all purpose flour
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided


  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree o


December 16, 2019
Baked Sticky Honey Garlic Buffalo Wings ar baked to crisp perfection and lidded with the foremost wonderful honey garlic buffalo sauce. These ar finger licking good!

Wings ar associate absolute should on game day.  Am I right?  My son is one in every of the pickiest eaters and he LOVES wings. So that they ar continuously creating their debut on game day at our house. And that I have gotten the foremost delicious baked crisp wings to share with you nowadays.


I am a individual once it involves something hot. thus I idolized the sauce that glazed these wings.  The honey and sugar helped to chill it down and provides it a touch sweet whereas still have a touch little bit of a kick to that. This was honestly the simplest sauce that I actually have ever had on wings!

You are about to love these crisp baked wings and also the finger licking smart sauce! They're going to be a success at your next soccer party!



  • 1 Tablespoon Baking Powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 pounds wings patted dry with a paper towel

Honey Garlic Buffalo Sauce:

  • 3/4 cup honey
  • 1/4 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 cup buffalo sauce like Franks Red Hot Sauce
  • 1 Tablespoon Cornstarch


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt and pepper and shake to coat evenly. Place them on your prepared baking sheet.
  2. Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
  3. To make the Honey Garlic Buffalo Sauce: Right before the wings are done, in a medium saucepan, add the buffalo sauce, honey, brown sugar, worcestershire sauce and cornstarch. Whisk on medium high heat for about 3-4 minutes or until it has thickened. Baste on the wings.


December 12, 2019
Homemade dish is a simple nutrient dinner! Created with home-brewed boeuf steaks and coated within the best mushroom gravy!

Meatballs, meatloaf, sauce, lasagna, tacos And national capital Steak!


We adore it with home-brewed beef patties and a deliciously creamy mushroom gravy. Mushroom gravy goes on just about everything around here – even though it’s simply pasta!

This dish could be a dinner staple here, particularly throughout winter, and that we adore it with mashed potatoes, egg noodles or perhaps rice – it’s therefore versatile!

Simply that dish typically has shredded onions and inexperienced peppers side to the meat.


For the steaks :

  • 1 large egg
  • 2 teaspoons ketchup
  • 1 pound ground beef
  • 1/4 cup bread crumbs
  • 1 teaspoon mustard
  • 1 green pepper finely chopped
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried onion powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon oil

For the gravy :

  • 1 teaspoon ketchup
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 1/2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried onion powder
  • 1/2 pound brown button mushrooms sliced

  1. Make the steaks: Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it's way less messy). Shape into 4-6 patties.
  2. Brown the steaks: Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
  3. Make the gravy: In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown - do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well. Season with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
  4. Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.


December 11, 2019
This direction for alimentary paste with Skinny Tomato bechamel sauce may be a fail-safe alimentary paste dish that proves low fat doesn’t mean an absence of flavor.  

I Love tomato alimentary paste sauces! A number of my uncomparable favorites square measure my straightforward homespun spaghetti sauce, Mushroom spaghetti sauce, and alimentary paste Bolognese.  


This eater direction is that the good answer after you wish one thing fast and engaging on a busy dark.  Not solely that, however it’s a bechamel sauce with heaps less guilt!

I love cream sauces, however with they're full of calories and fats therefore the maximum amount as I’d prefer to create all of them the time, I tend to limit however typically I create them.



  • low-fat cooking spray
  • Salt and Pepper, to taste
  • a pinch of sugar, optional
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fat free half and half
  • 2 14 oz cans of crushed tomatoes
  • grated Parmesan or Romano cheese, to taste
  • fresh parsley, chopped
  • 1 pound spaghetti


  1. Start your pasta water and cook until just under-cooked.
  2. Meanwhile, heat a large saucepan coated in low- fat cooking spray and saute the onion until soft (about 5 minutes).
  3. Add the garlic and cook for about a minute more (being careful not to let it get too dark).
  4. Add the tomatoes, season with salt and pepper and cook, uncovered, over medium heat for about 10 minutes.
  5. Taste the sauce and if you need to cut down on acidity, add a pinch of sugar.
  6. Add the half and half and Parmesan cheese. Season to taste and cook on low heat another few minutes.
  7. Drain the pasta (reserving some of the pasta water)and add it to the pan with the sauce. Coat the pasta and add a little pasta sauce to loosen if need be.
  8. Serve hot once the pasta is desired softness.


December 08, 2019
These cheap hamburger empanadas area unit jam-packed with deliciously seasoned hamburger, loaded with 2 forms of cheese and so baked to a T. The flaky pie shell that surrounds the meat and cheese is thus flaky and golden brown.

This delicious cheap hamburger empanada formula is one I’ve been desiring to share with you all. It wasn’t till my man rang a bell in my memory yesterday that he’s been “begging and begging” on behalf of me to form him his empanadas.


Start out by adding hamburger, onions and garlic to a forged iron pan or an oversized cooking pan. Cook till meat isn't longer pink and onions area unit clear, then drain grease. Come to pan and sprinkle with seasonings. Stir and so add pasta sauce and jalapeños. Simmer for quarter-hour whereas making ready the pie shell.

On a gently flour surface, unroll temperature pie shell and roll a time or 2 with a kitchen utensil to enlarge simply a small amount. Employing a four in. Bowl, flip the other way up and displace on pie shell. You ought to be ready to get four items from every pie shell. Take one piece of pre-cut crust and gently add a bit water round the edge. Add cheese and regarding 1/4 cup of meat mixture. Fold over and seal with a fork crimping the perimeters. Place on a baking sheet, baste with associate degree egg wash and bake for quarter-hour or till crust could be a flaky, golden brown. take away and luxuriate in. Easy, peasy!



  • 1 lb ground beef
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic salt
  • 1 tsp Slap Ya Mama seasoning
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/4 tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • 1/2 tsp crushed red peppers
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury Refrigerated Pie Crust
  • 1 egg


  1. Preheat oven to 425°.
  2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
  3. Sprinkle with seasonings, stir. 
  4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
  5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
  6. Add a little water to the edges of the dough before filling to help seal.
  7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
  8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
  9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 
  10. Bake for 15 minutes or until empanada crust is golden brown.
  11. Carefully remove from oven and enjoy.

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