Apple Cabbage Coleslaw

Apple Cabbage Coleslaw

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*1 pound package Multi-Colored Coleslaw

*1-2 Green Apples, Julienned

*1 Jalapeño, cut into thin circles, remove seeds for less heat

*1/8 teaspoon Celery Seed

*2 tablespoons chopped Cilantro

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In a large mixing bowl Add: Coleslaw, green apples, jalapeños, celery Seed and cilantro.

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Dressing

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*1/2 cup Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*2 tablespoons Brown Sugar

*1/4 cup Apple Juice

*1 tablespoons Apple Cider Vinegar

*Sea Salt and Fresh Ground Black Pepper, to taste

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Whisk together in a small mixing bowl the dressing ingredients. Then add the dressing to the apple and cabbage mixture and toss/mix together until all ingredients are covered with dressing. Refrigerate for an hour or longer for ingredients to blend together. Refrigerate overnight if desired, the Apple cabbage Coleslaw is just as good the next day. Keep refrigerated until ready to serve.

Enjoy!

Lindy

 

 

Garden Vegetable Lasagna

Garden Vegetable Lasagna

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**You will need an Extra Large Baking Dish, sprayed with cooking spray

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*12 Western Family Lasagna Noodles, Extra Wide, cooked according to directions on package.

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Sauté Vegetables: 

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*3 tablespoons Extra Light Olive Oil

*10 to 12 Button Mushrooms, sliced and sautéed

*3 small Zucchinis, sliced then halved

*8 cups Baby Spinach, added to the sautéed mushrooms

*1 and 1/2 tablespoons Bottled Minced Garlic

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In a skillet on medium heat, sauté the mushrooms first, about 5 minutes or until most of the moisture is removed. Then add the zucchini and cook for another 2 minutes and lastly add the spinach and garlic until wilted.
Remove sautéed vegetables from heat and drain off any extra liquid before adding to the sauce.

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Chunky Marinara Sauce

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*3 Jars (25 ounce each) Marinara Sauce, if desired Or use the following homemade chunky marinara Sauce
OR

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Homemade Marinara Sauce

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*1/4 cup Extra Light Olive Oil

*2 medium Carrots, finely diced or use Food Chopper

*1 Stalk Celery, finely diced

*1 large Yellow Onions or 2 large Shallots

*3 Cloves of Garlic, pressed or grated

*1 teaspoon chopped fresh Oregano

*Pinch Red Pepper Flakes

*1 can 28 ounce can tomato Sauce Purée

*1 can 28 ounce can Whole Tomatoes, coarsely chopped, juice set aside or 8 Roma Tomatoes, diced

*8 to 10 Basil Leaves

*Kosher Salt and Freshly Ground Black Pepper, to taste

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In a skillet on medium heat, heat Olive oil and add carrots, celery and onions. sauté vegetables until soft and translucent about 8 minutes. Then add garlic and sauté another minute, stir in oregano, red pepper flakes, tomato purée, chopped tomatoes, salt and pepper.

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Simmer and cook 30 minutes or until sauce thickens.

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Lasagna Cottage Cheese Filling

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*1 Container Low-fat Cottage Cheese

*1 and 1/2 cups Grated Parmesan Cheese

*2 cups Shredded MontereyJack Cheese

*1 Egg, slightly beaten

*1 teaspoon Sea Salt

*1/4 teaspoon Freshly Ground Pepper

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Lasagna Topping:

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*4 cups Mozzarella or Monterey Jack Cheese OR a combination of both

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Assembling Lasagna:

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Preheat oven to 400*F. oven.

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Bake Lasagna in the oven 45 minutes covered with foil, then another 10-15 minutes uncovered.

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In a deep 9×13 baking dish, sprayed with cooking spray, add a small amount of marinara sauce to the bottom of the baking dish. Now Layer:

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*One layer of lasagna noodles (4) on sauce

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*1/3 of the cottage cheese mixture spread over noodles

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*1/3 of marinara mixture spread over vegetable mixture

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Repeat 2 more times ending with a layer of lasagna noodles and top with 4 cups grated cheese. Cover with foil and bake.

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Remove from oven and let rest 15 minutes before serving.
 

Enjoy!

Lindy