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Mushroom-Pepper Ragout Lasagna

I recently made Italian Herb Polenta with Mushroom-Pepper Ragout. I had lots of the Mushroom Ragout leftover. I also had some Alfredo Sauce leftover from a previous meal. Then I got thinking of a way to use these ingredients up so there would be no waste. I really do not like food waste.

Then I thought the Spinach-Artichoke Zucchini was so good why not go in that direction. So here is what I came up with for our dinner for tonight.

Because everything has already been cooked previously for other meals this lasagna is just a matter of assembling and baking. I love when I can create something from something else. Lets start layering, but first Preheat your oven to 350 degrees.

For the base spread some Marinara on the bottom of the pan.

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Layer pasta on top of the marinara. I dipped it into the sauce and then flipped it over so that both sides of the sauce were covered in marinara.

Spread Mushroom-Peppers Ragout onto the pasta sheets evenly. Sprinkle nutritional yeast flakes on top of the ragout.

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Layer pasta sheets on top of the ragout and nutritional yeast layer.

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Add another layer of mushroom ragout.

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Add the last layer of pasta sheets. Spoon Alfredo Sauce over noodles so they are completely coated.

Pour marinara on top of Alfredo and swirl the two sauces.

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Sprinkle nutritional yeast flakes on the top of the sauces. Sprinkle vegan cheese shreds on top of the lasagna.

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Bake for about 55 minutes.

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Serve. Eat. Enjoy.

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Spinach-Artichoke Zucchini Lasagna

I consider it a challenge to transform one dish into multiple different types of meals. I initially started with Warm Spinach-Artichoke dip served with bread and/or chips. Great for a large crowd or something very casual. Then I elevated the appetizer to Roasted Baby Potatoes with Spinach-Artichoke Dip Bites. This is perfect for a more intimate gathering, or if you want to serve something that is definitely going to get recipe questions. Mmm, so good.

Since I do not like to waste food I turned the dip into a filling for a Veggie Lasagna. One batch of the Spinach-Artichoke Dip made three different things. That makes me do a happy dance.

This dish is mostly assembly work because the filling is already made. One tool that would be tremendously helpful is a mandolin. I had bought one a few months back and this is the first time that I have got to use it. The mandolin is such a time saver when it comes to slicing the zucchini thin and evenly.

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  • Spinach-Artichoke Dip
  • GF No Cook Lasagna Noodles
  • Marinara Sauce (or you favorite Pasta Sauce)
  • 1 Zucchini, medium, thinly sliced
  • Nutritional Yeast Flakes ( I like Bob’s Red Mill)
  • Fresh Parsley, garnish

Preheat oven to 350 degrees.

Using a 8×8 baking dish begin layering ingredients. ( You could use a large baking dish if needed for more servings, just adjust quantity of ingredients.

Spoon in Marinara for the very first layer.DSC_0049

Layer two lasagna sheets on top of marinara.DSC_0050

Spread an even layer of the Spinach-Artichoke Dip on top of the lasagna sheets.DSC_0051

Layer Zucchini on top of Spinach-Artichoke Dip.DSC_0052

Repeat layers : Sauce, Lasagna Sheets, Spinach-Artichoke Dip, and Zucchini.

If you have more room add an additional layer. Then top zucchini with marinara sauce and Nutritional Yeast.DSC_0054

Bake in oven for 40-45 minutes. Let rest at least 15 minutes. The rest time is important to keep the lasagna together when you dish it out.

Sprinkle some chopped fresh parsley.

Note: You can bake this ahead of time. To serve: slice and plate and then warm it up in the microwave.

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BBQ Chicken and Cauli-Rice

This dish is very tasty and can feed a crowd. No one will ever guess it is healthy. You can make it with or no heat. I made it with some heat. Okay, a little more than some heat, more like fire. Maybe next time a little less fire.


  • 5 c roughly chopped cauliflower
  • avocado oil
  • 1 lb. raw boneless skinless chicken breast
  • smokey southwestern seasoning (see website)
  • 1 c onion, diced
  • 2 garlic cloves, minced
  • 1 c orange pepper, chopped
  • 1/2 c cilantro, fresh, chopped
  • 1 c Monterey jack, shredded, divided
  • 1/4 c BBQ sauce

Preheat oven to 375 degrees. Grease 9 x 13 baking pan.

Pulse cauliflower in a food processor until reduced to rice-sized pieces.

Pound chicken to about 1/2-inch thickness. Season with smokey southwestern seasoning.

Drizzle avocado into a large skillet. Over medium heat cook chicken breast for about 4 minutes on each side. Remove chicken breast and set aside.

Add cauliflower, onion, garlic and orange pepper. Sprinkle veggies with seasoning. Cook for about 8-10 minutes, stirring occasionally. Transfer to a large bowl.

Chop chicken and add  1/2 c cheese, BBQ sauce, cilantro; stir. Combine veggies with chicken mixture, stir. Transfer to baking dish and spread evenly. Top with remaining cheese. Bake in oven for 20-25 minutes.


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Creamy Chicken and Cauli-Rice Casserole

I do not make casseroles very often. However, I came across a recipe and it inspired my to make this creamy chicken casserole. This would be a great assemble ahead and bake later sort of dish. Also, this dish is a good way to clean out the refrigerator. I actually had some bits and pieces of different veggies in my refrigerator. So I used those to make a hearty, healthy and flavorful dish.


  • 8 c roughly chopped cauliflower
  • 1 tsp of bacon fat
  • 2 large boneless skinless chicken breast
  • all-purpose seasoning (see website)
  • 1/2 c chicken broth
  • 1 full recipe of cashew cream (see website)
  • gremolata, divided(see website)
  • 1 c shredded mozzarella
  • 1 c cherry tomatoes, halved
  • 1 c spinach cut into ribbons

Preheat oven to 375 degrees. Grease 9 x 13 inch baking pan.

Pulse cauliflower in a food processor until the cauliflower resembles rice-sized pieces

Pound chicken to 1/2-inch thickness. Season with all-purpose seasoning. In a large skillet melt bacon fat over medium heat. Cook chicken breast until golden, about 4 minutes on each side. Transfer to cutting board and let rest.

Add cauliflower and season with all-purpose seasoning. Cook about 8-10 minutes. Add chicken broth and scrape any bits that have formed. Add cashew cream, gremolata (reserve 1 tbsp), mozzarella, tomatoes and spinach. Stir until well combined.

Transfer mixture to baking pan. Bake until dish is hot, about 20-25 minutes. Finish by broiling the top of casserole to get a golden color. Remove from oven and top with remaining gremolata. Serve. Eat. Enjoy.

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I made this for Valentine’s Day with homemade pasta sheets. It was so good that I made it again about a week later. This is not completely Paleo, however it is grain-free. I did keep the dairy down to a minimum without changing the flavor. Serve this with a side salad and Focaccia Bread and you will have a wonderful Sunday Night Supper.


This is not a hard recipe, however it does take a little time to assemble. The meat sauce and cashew cream I had already had made. I almost always have meat sauce in the freezer and cashew cream in the refrigerator .

I have made these into two different sizes of pans. I make a 8×8 pan just for home, or I split the recipe into two loaf pans – one for home and one to share. Depending what pan you use it will make 3-8 servings. Any way you slice it it will be delicious.

Combine cashew cream, egg, parmesan cheese and mediterranean seasoning. Mix well.

Now it is time to layer your ingredients. Start with the meat sauce and then layer some noodles. Spread cashew cream mixture on top of noodles. Sprinkle mozzarella on top of the cashew cream mixture. Layer more noodles. Repeat with the meat sauce and continue building your layers. You should end with the cashew cream and mozzarella layer on the top.

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Sweet Potato and Zucchini Egg Bake

I like egg bakes because it is a good way to clean out the refrigerator so nothing goes to waste, and you do not feel like you are eating the same thing over and over. You can be creative by adding different veggies, proteins, herbs and spices. Egg bakes can be made for any meal of the day.


  • 4 eggs
  • 4 egg whites
  • 1/2 c sweet potatoes, cooked
  • 1/2 c zucchini, cooked
  • 1 tbsp water
  • 1 tsp all-purpose seasoning (see website)
  • 1/2 tsp baking powder
  • 1 tbsp gremolata (see website)
  • 1/4 c shredded cheese, your choice (optional)

Preheat oven to 350 degrees.

In a medium size bowl beat eggs until well combined. Add remaining ingredients and mix well.

Pour egg mixture into a greased 8×8 square pan. Bake in oven about 25 minutes, until egg dish is golden and set. Serve. Eat. Enjoy.

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Apple Sausage Stuffed Acorn Squash

I love Fall. I like the changing of the leaves, and the colors. I especially love the Fall vegetables. This is such an easy recipe, and it smells so good.


  • 1 tablespoon of bacon fat
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup of apple (I like fuji or honey crisp)
  • 1 tablespoon of cider vinegar
  • 16 oz pork sausage
  • 1 acorn squash
  • 2 tablespoons of pure maple syrup

Preheat oven to 350 degrees.

Cut the acorn squash in half, and scoop out the seeds. Put into a baking dish. Set aside.

In a large skillet over medium-high heat melt the bacon fat. Then add the onion and sweat the onion until tender, but not carmelized. Add the sausage and brown.

Cut the apple into cubes. Add the apple to the sausage mixture. Transfer sausage apple mixture into the two halves of the acorn squash.  Cover baking dish and bake in the oven 30-45 minutes, until tender.  Place on plate and top with maple syrup. Eat. Enjoy.