Easy Ravioli Bake

1 jar spaghetti sauce (we prefer Classico Four Cheese)
1 pkg frozen ravioli (we prefer spinach)
1 pkg shredded mozzarella
1/2 pkg shredded parmesan

Preheat oven to 350 F.

Pour 1/3 jar spaghetti sauce into sprayed 9 x 13 baking dish and spread to cover the bottom.

Place 1/2 of ravioli on top of the sauce.

Cover with another 1/3 of the sauce.

Sprinkle 1/2 bag of mozzarella on top.

Repeat with remaining ravioli, sauce, and mozzarella.

Top with shredded parmesan cheese.

Cover with foil and bake for 40 minutes.

Remove foil and bake an additional 15 minutes.

Let sit a few minutes before serving.

Impossible Pie

 Assorted vegetables, onion, meat analogs, etc.

1c shredded cheese of choice (better if not pre-shredded)

2c milk

1c Bisquick

4 eggs

1/2t salt

1/8t pepper

Preheat oven to 400 degrees.

Stir-fry vegetables in a bit of oil.

Place in a greased 8x8 pan.

Top with shredded cheese.

Blend remaining ingredients and pour over pan.

Bake for 35 minutes.

Let cool for 15 minutes.

Huevos Rancheros Breakfast Casserole

1 lb veggie chorizo (or 1/2 chorizo and 1/2 veggie burger crumbles)
1t oregano
2t smoked paprika
2t chili powder
1t garlic powder
1t cumin
1t salt
1/2 t pepper
1 can black beans, drained and rinsed
1 can (14.5 oz) tomatoes with green chiles (do not drain)
8-10oz ranchera sauce
6 corn tortillas
9 eggs
8oz cheddar cheese, shredded
sour cream, for serving
avocado slices, for serving

Preheat oven to 375.

Sauté veggie chorizo (and veggie burger crumbles, if using) in a small amount of oil, along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix in beans and tomatoes. Set aside.

Add 1/2 of the ranchera sauce to the bottom of a 9x13 casserole dish.

Place tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.

Pour chorizo/bean/tomato mixture on top of tortillas and spread evenly.

Pour and spread remaining ranchera sauce

Sprinkle on 6 ounces of cheese.

Use a spoon to make 9 evenly-spaced “wells” for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in a well.

Sprinkle 2 more ounces of cheese on top and bake the casserole for 30 minutes. Check the doneness of the eggs, cooking longer, if necessary/desired.

Artichoke Arugula Salad

1 6oz jar marinated artichoke hearts
1T lemon juice
2t honey
5oz baby arugula
4oz shredded parmesan cheese (or vegan substitute)
1 can garbanzo beans, drained and rinsed (optional)

Drain artichoke hearts, reserving the oil.

Quarter the artichokes if necessary and remove any tough leaves.

In a small bowl, whisk together 2T of the reserved oil, lemon juice, and honey.

In a serving bowl, combine artichoke hearts, arugula, cheese, and garbanzo beans (if using).

Toss with dressing.

From Savory Magazine, published by Giant Food, January/February 2018.

Orange Lentil Salad

This is Lyn's most favorite thing to eat in the whole world.  Dan and I love it, too!  John--not so much.

Combine the following in a large bowl:

2 15oz cans lentils (sometimes they are flavored with onion and bay leaf, that works too), drained
2 11oz cans (or more) mandarin oranges, drained
1/2 small red onion, finely diced
1/2c chopped fresh parsley
1 2.25oz can sliced black olives, drained
1 5oz tub feta cheese

In a separate, small bowl, mix together:

2 garlic cloves, minced
1/3c olive oil
juice from 2 lemons
1tsp cumin
1/2tsp salt
Dash of black pepper

Add to the the lentil mixture and stir to combine.

Serve burrito style in large pieces of romaine lettuce.  Yum!!

Adapted from a recipe in minutemeals Vegetarian.

Butternut Squash Enchiladas

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1 medium butternut squash (1 1/2 lbs), peeled, seeded, and cut into chunks
8oz pkg cream cheese
2T brown sugar
1T cinnamon
1/2t garam masala
1 med onion, diced
8 8-inch flour tortillas
1c prepared taco sauce
1c shredded Monterey Jack cheese
tomato
lettuce
onion

Boil squash until tender, drain, transfer for mixing bowl.

Add cream cheese, sugar, cinnamon, and garam masala.  Blend until creamy.  Fold in diced onion.

To assemble, place 1/8th squash mixture on each tortilla, roll up, and place seem side down in a greased 9x13 pan.

Top with taco sauce, spreading to ensure tortillas are moistened, and jack cheese.

Bake 350 degrees about 20 minutes.

Serve with chopped lettuce, tomato, and onion.

Salad Pizza

This is one of my all-time favorite recipes. In fact, the first time I made it, I wrote "The best thing I've ever tasted!" in the cookbook. It's easy and fast, too!

1 large Boboli thin crust

1 can small white beans

8 cups pre-washed spring or baby salad greens

1 cup cherry or grape tomatoes, quartered

7 oz pickled red or cherry peppers (drained), coarsely chopped

2T capers (drained)

2T olive oil

1T balsamic vinegar

1/2t Dijon mustard

salt and pepper to taste

1/2c pre-shredded low-fat mozzarella cheese

Preheat the oven to 450 degrees.

Drain and rinse the beans.

Place on a large bowl and mash slightly with a fork.

Add salad greens (cutting large pieces with scissors if necessary), tomatoes, peppers, and capers and toss.

Mix oil, vinegar, mustard, salt and pepper in a small bowl, then add to green mixture and toss.

Place pizza crust on a large baking sheet, then pile salad on top. Sprinkle cheese.

Bake for 10 minutes.

Adapted from a recipe found in minutemeals Vegetarian