Spinach and butternut squash meatless lasagna

 Here's a nice meatless lasagna recipe.

 Ingredients:
12  cooked lasagna noodles
1-2 cups grated mozzarella or cheddar cheese
 Light sprinkling of Grated Parmesan, or as desired

Butternut Squash Filling:
• 2 cups butternut squash puree(about half of squash)
• 3 T butter
• 1/2 cup water (or more, if needed)
• 
  
Spinach Filling:
• 5 handfuls of spinach (1 cup when "cooked")
• 1 cup ricotta cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt

Instructions:

1. Mix the butternut squash filling with butter and water. 

2.  Separate bowl mix all the things together for the spinach filling.

3. Grease a 9x13 dish, then  place half the butternut squash filling on the bottom of the dish. 

4.  Add cooked  lasagna  noodles to cover the squash. And then add the spinach feeling as the second layer on top of those noodles. 

5. Add another layer of cooked noodles and then put the remaining half of the  puréed squash on top.

6.  Lastly, at the last layer of noodles on top and cover with grated cheeses.

7.  Bake in the oven for 30 minutes. ( covered if you don't want it to get too dry  or crispy).

Quinoa Pizza Bites

2 c quinoa, cooked and cooled (we like cooking it in chicken broth)
2 eggs
2 cups chopped pizza toppings (pepperoni, black olives, pineapple, ham, onions, sausage, peppers, etc.)
1/2+ cup cheese, shredded mozarella (or blend)
1 tsp Italian seasoning
Pizza sauce, for dipping

1. Mix all ingredients together in large bowl (without dipping sauce)
2. Fill greased mini muffin pan with large spoonful in each.
3. Bake at 350 for 12-20 minutes until fully cooked.

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I looked at a few different recipes and just put this basic one together. It's similar to most.We love just simple pepperoni, cheese and maybe with olives or something. Nothing too crazy. I also tried putting pizza sauce in the pans instead of greasing it. It worked ok, but seemed more a waste than a help.

The variations of this are endless. We also like Mexican with black beans and corn and salsa/taco sauce. And you can do larger sized in regular muffin cup if you cook for 30 minutes. But we like the small ones. You can also make huge batches and freeze. Or are great for a party appetizer.

One Pot Wonder: Pasta

This is a great and versatile way to cook pasta dishes all in one move, mostly. It is a variation of the way I make my kale and sausage pasta without pre-prepared sauce. Basically throw everything into a pot and cook it all until the liquid evaporates, thereby preserving some of the nutrients from the vegetables you cooked in it. It's also great if you don't have tomato or alfredo sauce and don't just want to add plain oil.
(You can google "one pot wonder" and get other variations.)

12 oz pasta noodles (spaghetti, linguine, etc.)
5-6 c liquid (broth; optional to sub 1 cup of tomato juice, etc)
2 T extra virgin olive oil

--dry seasonings or big vegetables----------

1 can (15 oz) diced tomatoes (include juice if desired....see above)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
3 cloves garlic, minced
2 tsp Italian Seasoning

---extra options----

• fresh herbs: 1 bunch (about 10 to 12 leaves) basil, diced (or fresh herbs)
• light vegetables: 2 handfuls spinach or kale, sliced thinly
• cheese: parmesan, feta, romano, etc.

1. Place main ingredients in pot: pasta, broth, and oil.

2. Add dry seasonings and big vegetables:  tomatoes, onion (I like to sautee as the first ingredient), garlic, etc. 

3. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated except half-inch or so, so their is a minimal amount of "sauce."

4. Remove from heat and add extra ingredients: including fresh herbs and greens (spinach). And season to taste with salt and pepper. Top with cheese, or stir it in to make the "sauce" creamier (do not add while liquid is bubbling!).

Serves 4 to 6 as an entree

-the other option is to cook the noodles regularly and then drain most the liquid, but reserve a little bit, and then add the cheese to make it a light cheesy sauce.

----VARIATIONS --endless!

• sausage, kale and parmesan
• tomatoes, basil or Italian seasonings, olives and parmesan
• bottled artichoke hearts with juice, Chicken, mushrooms and feta, lemon pepper
• bacon, peas, parmesan

Quinoa Stuffed Red Peppers

I've been enjoying this recipe..though my photo isn't the greatest. And I play around with the seasonings and such, but this is my basic recipe. The cilantro and ginger are great in it!

2 Red Peppers, cored/seeded and cut in half
1 c quinoa
2 c beef broth
1/2 t. ginger, grated
1 garlic clove, minced
1 t cumin
green onions
cilantro
almonds, slivered
salt and pepper to taste (don't skimp on the salt!)
feta cheese (optional)

1. Roast peppers at 400 for about 15 minutes
2. Sautee ginger and garlic in oil or butter
3. Add quinoa and cumin and sautee another minute
4. Add beef broth and bring to boil; cook ten minutes until broth is absorbed and quinoa done.
5. Remove from heat and add green onions, cilantro and almonds (and feta, if desired).
6. Stiff peppers with quinoa mixture and cook 10 more minutes.

Asian Lettuce Wraps

I adore lettuce wraps when done well and have been eating these frequently! I buy the cute little Artisan lettuce (5-pack) at Costco and it makes the lettuce boats a breeze.

Meat (I use steak cut up very small)

Soy sauce (I use liquid aminos)

sweet chili sauce

optional: ginger, garlic and onion finely minced and sauteed in with the meat

Veggies (cut up super tiny)

cucumber

colored peppers

carrots

I just cook the meat with the sauces and then put them in the boat with cut veggies on top (optional is to put a little brown rice in the boat first and then the meat and veggies for a nice Asian pile-up). That's it. Simple and yummy. You can also cook some brown rice or quinoa (I like mine cooked in beef broth--maybe coconut milk?--to flavor it interestingly if you want to change things up).

no source to credit for this one. This one is mine.

Veggie Sandwich Supreme

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 tsp. fine-grain sea salt
1/3 cup chopped fresh cilantro
1/2 cup onion, chopped (red or green onion preferable)                                                                                                      
1/4 cup red bell pepper, diced

1/4 tsp. lime zest
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, pepper, and zest. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
Makes 12 mini burgers.
http://www.101cookbooks.com

I LOVED mine with thinly sliced avacados, tomatoes, cucumbers as well as sprouts, spinach leaf and I toasted a piece of bread and used a cup to cut it into a round piece of toast and put that in the center with a piece of monterey jack cheese.  Sprinkle some freshly ground pepper and sea salt on top of the tomato and enjoy

Mac-Quinoa N' Cheese

This is a great base casserole recipe. I like it as it is, with peas and topped with taco sauce. Or with corn and beans with chili powder and stuff for a more Southwestern flare. The eggs and cheese really help, so don't omit those.

1 1/2 c quinoa, rinsed and drained

Veggies of your choice (optional)

good pinch of salt

a few grinds of seasoning salt

2 cloves garlic, minced

2 large eggs

1 c milk

1 1/2 c grated Cheddar cheese (more for MAc-type, less for simple casserole)

Optional- Crushed Red Pepper, Panko Bread crumbs for topping

Toppings (optional)- salsa, hot sauce, sour cream, scallions

1. Lightly saute any veggies you would like in this dish. (unless throwing in corn or peas, etc.)

2.Cook quinoa to packaged instructions until fully cooked (in chicken broth if desired, but not essential).

3. Preheat oven to 350 F. Coat 13x9 inch dish( or 8 individual ramekins) with cooking spray.Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Stir very well and let some of the cheese melt. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.

I normally like to do it in my cast iron skillet.

The two most basic variations I like...

Southwestern: 1 c cheese only. Black beans, corn, cumin or chili powder and topped with salsa or sour cream

Mac N' Cheese: full amt of cheese plus more for top if desired with peas (or other veggie). Topped with taco sauce.

*original recipe from http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html as Mac and Cheese

Gyro Pita Sandwiches

So this is a family favorite and I'm sure we may do slight things differently, but I realize it's not on here, so I'm typing the basic idea up. You play with portions, because it's a sandwich and isn't picky when it comes to that.

Pita Pockets
Lamb (I use pork semi-thawed so I can slice into super thin strips before it gets too difficult to do that)
colorful peppers, chopped
tomatoes, diced
onions, chopped (white, purple, green, w/e your preference)
English Cumcumbers (or the cheap kind, but those you for sure have to peel first)
plain yourt and/or sour cream (I do hald and half)
garlic
salt
olive oil
greek seasoning (we use the yellow cylinder and it's a great meat flavoring for other things, so you'll use it. Or you can try homemade if you want--I haven't yet)

1. Slice up meat and cook it in some oil with lots of greek seasoning, until done.
2. Make Tzatziki Sauce: Cut cumcumbers in half and deseed. Then shred and squeeze out excess water. Add salt and let sit for at least a half hour to keep getting the excess water out. Frequently squeeze and drain. Then add sour cream/yogurt and a dash of garlic powder. I usually do about 2 cups with about 1 cucumber per cup (so 2 total). But more or less if fine. Add a dash or olive oil if desired.
3. Cut up other veggies and place them in seperate bowls so people can compile their own sandwiches as desired.
4. Warm up pita pockets right before stuffing. My mom puts a little oil in a pan and warms them up in it with some extra greek seasoning--heavenly, but a little more work if you're up to it.
5. Stuff to heart's content. Typically meat first, then veggies, then tzatziki sauce--plenty (that makes it!).

---
Typical Greek Flavors: oregano, mint, thyme, basil, marjoram, onion, garlic
see post of ethnic flavors: http://2nourishyourbody.blogspot.com/2010/11/list-of-ethnic-flavors-which-herbs-are.html

Sausage n' Kale Fettuccine

This is a super simple easy way to make and eat pasta with boosted nutrition from the kale--if you're looking for a recipe to try out kale on.

3 T olive oil

1 lb ground sausage

1/2 lb kale, stems removed and leaves chopped

1/2 lb fettuccine

2/3 c chicken broth

1/2 c Parmesan or Feta Cheese

1 c mushrooms, chopped (opt.)

  

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes.

Remove kale with a large sieve and set aside, but keep the water in the pot--to preserve nutrients fro kale.

Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. (add mushrooms to sautee too, if desired)

Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined.

Stir in cheese and thin with additional cooking water if desired.

**I love eating this with the mushrooms, but some may not like mushrooms. This is a simple dish, but you could add milk with chicken buillon at the end, instead of the chicken broth, if you want more of a creamy feel. Or even cerate a white sauce on the side and then add that in....it'd be great that way too, but it's so simple if you need a quick nutritional pasta dish that's more than just noodles and cream sauce. 

*originally from epicurious.com

Chicken Cordon Blue Casserole

6-8 Chicken Breasts, washed and pat dry
1 pkg. Bacon, fried and crumbled
3 cups Rice, cooked
1 lg. Yellow Onion, diced
3 stalks Celery
1 1/2 cups mozzarella
2 cups Spaghetti Sauce
Garlic & Herb bread crumbs
1 Egg
Salt
Pepper

After cooking the bacon, remove bacon slices to a paper towel and crumble it.  Set aside.
Sautee the onions and celery in about 1/2 the bacon fat.  Set aside. 
Beat the egg and drench each chicken breast in the egg followed by the bread crumbs.  Set aside.
Combine the vegetable, rice, cheese, crumbled bacon pieces and salt and pepper.  Spread mixture into a 9x13" casserole dish and place chicken on top.  Spread the Spaghetti Sauce all over the top of the chicken and rice combination.  Bake at 350 for about 30 minutes. 

Recipe by: Charise Cooley 

Homemade Chicken Pot Pie

This recipe is very versatile. Add in whatever vegetables you have on hand in whatever amounts you prefer.

Crust:
2 c. flour (white, or wheat, or combo)
1/2 c. butter
1/2 t. salt
6-8 T cold water

Filling:
1/4 c. butter
1/2 c. onion
1 c. carrots
1 c. celery
2 T flour
1 c. potatoes, cubed
1 c. corn
1 c. cooked chicken
1 1/2 c. chicken broth (plus additional milk as desired)

1. Make the crust in one bowl: cut the butter into the flour/salt until crumbly.
2. Add cold water little by little until desired pastry consistency.
3. Roll into two balls and flatten to 1/4 inch. Line a pie plate with one (save second for the top).
4. In a pan, sautee onions, celery and carrots in butter until soft.
5. Add flour until everything coated, then add potatoes, corn, chicken and broth and cook 30 minutes.
6. Put filling into pie pan and cover with top pie crust. Cut slits on top and bake in 400 degree oven for 30 minutes.

*I added a cup of milk to the filling at the end, and cooked until bubbly and thickened so it was a little creamier and not too thick. Otherwise your pot pie could be too thick and dry.

*from allrecipes.com

Creamy Spinach & Cheese Quiche

2 frozen, prepared pie crusts

10 eggs, beaten

1 block pepper jack cheese, grated

6-8 Roma tomatoes, diced

1 package frozen spinach (well drained)

1 large onion diced

1/2 cup cream

Sautee the diced onion in some oil for 3-5 minutes over med. heat until softened.

Mix all the  ingredients together & pour in prepared pie crusts. Cover edges of crust w/foil & bake @ 400 for 15 minutes.

Remove foil & continue baking @ 350 for another 30 to 40 minutes until golden brown on top and lightly set. Cool for approximately 10 minutes and serve. Enjoy!!!

Submitted by: Shauna

 

Swiss Chard & Cheese Casserole

1 lg. head of Swiss Chard

2 T extra virgin olive oil

1 lg. onion

2-3 cloves garlic, minced

1 1/2 c well drained canned tomatoes, diced

1/2 c mushrooms, diced

1/2 c olives, sliced

12 oz. pasta shells

3/4 c crumbled feta cheese

1/2 c kidney beans, drained and rinsed

1/4 c grated parmesan cheese

1/4 c sour cream

1. Cook the pasta to package directions, drain, rinse and set aside.

2. Rinse chard, drain well and chop in to rough pieces.  Heat 2 T of oil in a lg. heavy skillet over med. heat.  Add the onion and saute until slighty tender.  Stir in the garlic and cook for 1 minute then add the tomatoes, mushrooms, and olives and cook about 8 minutes until the chard is just wilted.  Do not over cook the chard because it will cook more in the oven. 

3. Preheat the oven to 375 degrees. 

4. Remove the chard mixture and stir in the feta, kidney beans, parmesan and sour cream.  Fold in the pasta and season with salt and pepper.

5. Pour the mixture in a 1 or 2 quart casserole dish and sprinkle with any extra parmesan or some mozzerella.  Bake for 15-20 minutes until cooked all the way through. 

6. Serve warm with some artisan sourdough bread and a fresh salad for a complete meal...enjoy!

Recipe was adapted from http://www.thekitchn.com website.

Parmesan Sausage Zucchini Boats

4 medium Zucchini
1 lb sausage
1 small onion, chopped
1 clove garlic, minced
1 c seasoned breadcrumbs
1/2 cup parmesan, grated (opt.)
2 eggs, beaten
1/4 tsp. salt
1/2 c water

1. Cut zucchini lengthwise and scoop out insides, leaving 1/4-inch shell. Chop the pulp.
2. In large skillet, brown the sausage. Add onion, garlic and chopped zucchini pulp; sautee 5 minutes.
3. Remove from heat. Add breadcrumbs, 1/2 c parmesan cheese and egg; mix well.
4. Sprinkle salt in each zucchini shell and fill with meat mixture. Top with additional parmesan if desired.
5. Place shells in ungreased baking dished and pour 1/2 c water into bottom of each dish. Cover with foil and bake at 350 for 15 minutes.
6. Uncover and bake another 15 minutes of until zuchini is tender.

*I used turkey burger seasoned more like sausage (cumin, ginger, cayenne, oregano, fennel, etc.) and used left over bread crust for bread crumbs. I always add two eggs, although the original recipe just calls for one. I also like broiling for a minute or two for a slight crunch, once fully cooked.


*from LDSliving

Eggplant Lasagna

Sauce:
      1/2 t. vegetable oil
      1/2 c. chopped onion
      1 garlic clove, minced
      1/2 c. dry red wine
      1 can diced tomatoes, undrained
      1/8 t. thyme
      1/8 t. rosemary
      1/8 t. black pepper
       Dash of salt
      1 (8-ounce) can tomato sauce
      
Eggplant:        
   1 eggplant (3/4 lb.), cut crosswise into 1/8 inch slices
  1/8 t. salt
  1 1/2 t. water
  1 t. vegetable oil
  1 egg white
  1/3 c. Italian-seasoned breadcrumbs
  Cooking spray
  
Remaining ingredients:
 1/2 c. (2 ounces) shredded mozzarella
  2 T Parmesan
  1/8 t. black pepper
  cooked lasagna noodles

Preparation:
1.  To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add garlic, and sauté 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.
2.  Preheat oven to 450°.
3.  To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/8 teaspoon salt on both sides of eggplant. Let stand 15 minutes, and pat dry. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place breaded slices on a baking sheet coated with cooking spray. Bake at 450° for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack
4.  Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan. Line some noodles over sauce. Arrange a single layer of eggplant slices over noodles; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers.

I have never come across a better eggplant recipe!  I usually HATE eggplant but actually ate the eggplant plain before adding to the lasagna and it was really good!  Recipe from www.myrecipes.com. 

Curried Cous Cous Salad

1 box of curry flavored cous cous (cook as directed; or cook cous cous and add curry powder)

1 diced red bell pepper

1 thinly sliced green onion (green tops only)

couple handfuls of frozen peas

 Cook the cous cous and then throw in the remaining ingredients in the pan until everything is warm.

*from Shauna Nebeker

Variations: 

- sautee the vegetables first and then add on top of cous cous (can add onion if you want)

- add feta or parmesan on top!

- use quinoa instead of cous cous (or another grain), and just add curry powder when cooking it (cook in chicken broth for extra yummy flavor)

- switch up the vegetables with zucchini (although the red pepper is delicious!)
- throw it in a tortilla with some chicken and or spinach and cheese

Sweet & Sour Tofu

Recipe courtesy of http://www.eatingwell.com/

1 20oz can pineapple tidbits or chunks, packed in juice
3 T rice vinegar
2 T ketchup
2 T soy sauce
1 T brown sugar (or whole cane sugar)
1 14oz package extra firm water-packed TOFU, drained, rinsed and cut into 1/2 inch cubes
2 tsp. cornstarch
2 T canola oil, divided
2 T garlic, minced
1 T ginger, minced
1 lg. red bell pepper, cut into 1/2 by 2 inch strips
1 lg. green bell pepper, cut into 1/2 by 2 inch strips

Preparation:
1.  Drain and set aside pineapple, reserving 1/4 cup of juice.  Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a med. bowl until smooth.  Place tofu in a large bowl; toss with 3 T of the sauce.  Let marinate for at least 5 minutes and up to 30 minutes.  ( I prefer the longer time)
2.  Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.
3.  Heat 1 T oil in a lg. nonstick skillet over medium-high heat.  Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce.  Cook the tofu, stirring every 1-2 minutes until golden brown, about 10 minutes total.  Transfer to plate.
4.  Add the remaining oil to the pan and heat over medium heat.  Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.  Add red and green bell peppers, and cook stirring often, until just tender, 2-3 minutes.  Pour in the reserved sauce and cook, stirring until thickened, about 30 seconds.  Add the tofu and pineapple and cook, stirring very gently until heated through, about 2 minutes more.  Serve over rice. 

I double the recipe for my family of 7 people.

Chicken Tikka Masala

2 lbs boneless chicken, cubed
1/2 c. olive oil
1 med. onion, minced
1/4 c. minced ginger
4 cloves garlic, minced
1/2 c. fresh cilantro, minced
8 oz. can tomato sauce
3/4 c. water


Spice Blend:
1/4 c ground sunflower seeds
1 t. salt
1 t. ground coriander
1 t. cumin
1 t. sugar (optional)
1/2 p. black pepper
1/2 t. chili powder
1/8 t. cinnamon
1/8 t. nutmeg
1/8 t. cloves
1/8 t. cardamom

Heat oil in a large saucepan for 1 minute.  Add onion, ginger, and garlic; cook until softened.  Then add spice blend, stir constantly for 1 minute and then add the tomato sauce- cook for 2-3 minutes.  Add chicken cubes, stirring frequently for 8-10 minutes.  Finally add 3/4 cup water, stir and cover for 8-10 minutes more.  Remove from heat, garnish with cilantro.  Serve with rice.  Serves about 6.

This was from a friend and neighbor of mine, Ann Schraedel.  I mixed black, white, and brown rice together, added a little extra water and cooked it a little longer and it really tasted GREAT with the sauce on top.   Thanks for this DELICIOUS recipe Ann! 

Spaghetti with Turkey Meatballs

This is a more healthy alternative to regular Spaghetti with Meatballs but is DELICIOUS!

Whole Grain or Whole Wheat Spaghetti (10-12 oz.)
Feta Cheese, crumbled


Meatballs:
1-1/2 lb lean ground turkey
1/2 c. quick oats, blended to a coarse flour
1 t. worchestershire sauce
1 egg
1/2 t. sea salt
1/2 t. parsley
1/2 t. oregano
1/2 t. thyme
1/4 t. pepper
2 T oil

Sauce:
2 T. butter
1 onion, diced
2 garlic cloves, peeled and finely chopped
1/2 bell pepper, diced
1 can mushrooms
2 cans diced tomatoes
2 T. fresh cilantro
1 t. parsley
1/2 t. oregano
1/2 t. basil
1/4 t. thyme
salt & pepper to taste

First, combine all the meatball ingredients with your hands till well combined, then form into small balls.  Heat the oil in a large saucepan over med. high heat.  Place all the meatballs in the hot oil and cook for about 5 minutes.  Flip them over and cook for another 5 minutes or until there is no pink left.  Remove them from the saucepan and set aside. 

Next, melt the butter in the same but now empty saucepan and saute the onion, garlic, and bell pepper together until softened.  Add the mushrooms, diced tomatoes and seasonings and cook for about 20 minutes or so.  Add the turkey meatballs, and cook for another 5 minutes.  Serve the meatballs and sauce over the spaghetti and don't forget to crumble the Feta Cheese on top (Serves 6-8 people).

Tender Slowcooker Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup flour (I use brown rice, ground)
1 large onion, sliced 1/4 inch thick
2 cups boiling water
2 tablespoons all-purpose flour (I use ground brown rice)
lots of salt (to taste)
1 (8 ounce) container sour cream (I use yogurt, or you can do milk)

1.Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
2.Place chops in slow cooker, and top with onion slices. Cover, and cook on Low 7 to 8 hours.
3. Take out pork chops and salt remaining sauce.
4.Optional: In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is more thickened. Serve sauce over pork chops.

*Serve over yummy mashed potatoes or with a bed of rice or noodles! The meat was so tender and delicious! My husband said he'd never had such great chops!

Another alternative is to just take 5 minutes and make the gravy on the stove instead of the 15-20 minutes back in the pot.

*from allrecipes.com