Lasagna and a twist to Chex mix
I love lasagna, including this vegetable recipe. And who doesn’t like a Chex mix?
6 lasagna noodles
3/4 c. zucchini, sliced
1 c. broccoli, cut into bite-size pieces
1 lb mushrooms, sliced
1/4 c. onions, chopped
1 c. cottage cheese
6 Roma tomatoes, diced
1-1/2 c. spaghetti sauce
3/4 c. Mozzarella cheese, shredded
2 Tbsp Parmesan cheese, grated
1 garlic clove, chopped
Preheat the oven to 375 degrees. In a large skillet, steam zucchini, broccoli, mushrooms and onions for 5 minutes, until squash is tender crisp. Drain well. In a bowl.
Mix together cottage cheese, Parmesan cheese and garlic. Using a 9- by 9-inch, square baking pan, layer lasagna like this: 1/4 sauce, 3 dry noodles, 1/2 cottage cheese mixture, 1/2 vegetable mixture, 1/2 sauce, 1/2 tomatoes, 1/2 mozzarella. Repeat layers ending with 1/4 sauce.
Bake 45 minutes, then add remainder of mozzarella and place back into the oven until cheese melts. Let sit 10 minutes, then cut.
Spinach & Apple Salad
1 6 oz. pkg Fresh Baby Spinach
2 medium Granny Smith Apples, chopped
1/4 c. walnuts pieces
1/4 c. raisins
2 Tbsp sugar
2 Tbsp apple cider vinegar
2 Tbsp Canola oil
1/4 tsp garlic salt
1/4 tsp celery salt
Place first 4 ingredients in a salad bowl. In a separate bowl, mix all dressing ingredients with a whisk. Pour dressing over salad mixture and toss gently.
Happy Trails Party Mix in Cones
1 bag (15 oz.) Traditional Chex mix (or your favorite variety)
1 bag (14 oz.) frosted animal cookies
1 bag (12.6 oz.) M&M peanut candies
1 c. raisins
1 bag (5.5 oz.) dried cherries
2 boxes (2.75 oz. ea.) jumbo ice cream cones (24 cones)
Combine Chex mix, animal cookies, peanut candies, raisins and cherries. Gently toss to mix. Serve in ice cream cones