Sausage, Chard, and Lemon Lasagna

Serves: 4


3 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup finely grated Parmesan cheese (about 4 oz)

Coarse salt and freshly ground pepper

5 cups coarsely chopped Swiss chard (about 1 bunch)

1 pound sweet Italian sausage, casings removed

1 lemon, very thinly sliced

6 no-boil lasagna noodles


1.  Melt butter in a saucepan over high heat.  Stir in flour; cool for 2 minutes.  Whisk in milk.  Bring to a boil, stirring.  Reduce heat. Simmer for 1 minute.  Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Stir in chard.

2.  Preheat oven to 350 degrees.  Cook sausage in a skillet over high heat, breaking up pieces until no longer pink, about 4 minutes.

3.  Cover lemon slices with cold water by 3 inches in a saucepan.  Bring to a boil.  Reduce heat; simmer for 7 minutes.  Transfer to a paper-towel-lined plate using a slotted spoon.

4.  Spread 1/4 cup sauce in an 8 inch square nonreactive baking dish.  Top with 2 noodles, half the sausage, and 1 cup sauce.  Repeat.  Top with a layer of lemons, 2 noodles, then remaining sauce and lemons.  Bake, covered with parchment-lined foil, for 27 minutes.

5.  Remove from oven.  Heat broiler.  Uncover lasagna; top with remaining 1/4 cup cheese.  Broil until bubbling, 2 to 3 minutes.


Martha Stewart Living, March 2011,

Roasted Sweet Potato Wedges

These seasoned sweet potatoes are the perfect nutritious side dish to any meal.

Makes 4 servings


2 medium orange or white sweet potatoes, cut into wedges

1/8 teaspoon cinnamon

1/4 teaspoon seasoned salt

1/4 teaspoon ground cumin

1/8 teaspoon black pepper

1/4 teaspoon garlic powder


  1. Preheat oven to 450 degrees F.
  2. Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag.  Seal and shake.
  3. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray, olive oil or coconut oil.
  4. Bake for 20 minutes or until very tender, flipping potatoes once during cooking.

Meat and Rice Stuffed Bell Peppers

Serves 6


6 bell peppers

1 pound ground beef

1 1/2 cups cooked long grain rice (white or brown)

2 (8 ounce) cans tomato sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder (or use 2 cloves garlic)

1/4 teaspoon onion powder (or use 1 small onion)

1 teaspoon Italian seasoning

salt and pepper to taste

*can top with shredded cheese, if desired


  1.  Preheat oven to 350 degrees F.
  2. Cook rice.
  3. In a skillet over medium heat, cook the beef until evenly browned.
  4. Remove and discard the tops, seeds, and membranes of the bell peppers.  Arrange peppers in a baking dish with the hollowed sides facing upward.  (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  5. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper.  Spoon an equal amount of the mixture into each hollowed pepper.  Mix the remaining tomato sauce and Italian seasoning to a bowl, and pour over the stuffed peppers.
  6. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.  You can add shredded cheese on top of each pepper for the last 15 minutes of cooking, if desired.  ENJOY!!

Vegetarian Stuffed Bell Peppers

Makes 6 Servings


3 cups cooked quinoa

1 (4 ounce) can green chiles

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded


  1.  Preheat oven to 350 degrees F.  Line a 9 x 13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses (optional), cilantro, cumin, garlic, onion, and chili powder, salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity.  Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25 – 30 minutes.
  4. Serve immediately.

Summer Squash Casserole


4 – 6 cooked yellow summer squash

1 small diced onion

14 ounce can green chillies

1 can cream of chicken soup

1 cup sour cream

2 eggs, beaten

1 cup shredded mild cheddar or monterey jack cheese

1 cup panko bread crumbs

2 – 3 tablespoons butter, melted


Combine panic bread crumbs and butter in bowl set aside.

Cook yellow summer squash, and diced onion in water.  Drain.

Combine green chilies, chicken soup, sour cream, eggs, and cheese in bowl.

Mix squash mixture with sour cream mixture.  Place in buttered casserole dish.  Top with bread crumbs.

Bake at 350 degrees for 1 hour.