Roasted Vegetable Lasagna with Goat Cheese

Ingredients:
3 medium bell peppers, cut into 1 inch pieces
3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into 1/2 inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8oz) sliced fresh mushrooms
Cooking Spray
1/2 tsp salt
1/4 tsp pepper
12 uncooked lasagna noodles
1 package (5-6oz) chevre (goat) cheese
1 container (7oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8oz)

Preparation:
1. Heat oven to 450 F. Spray 15x10x1inch pan with cooking spray. In pan, place bell peppers, zuchinni, onion and mushrooms in single layer. Spray veggies with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning veggies once, until crisp-tender.

2. Meanwhile, cook and drain noodles as directed on package, using minimum cook time. In medium bowl, crumble chevre into pesto; stir.

3. Spray 13x9 inch (3qt) baking dish with cooking spray. In baking dish, spread 1/2 cup of pasta sauce. Top with 3 noodles; spread with half of the pesto mix and 2 cups of the veggies. Add 3 noodles; layer 3/4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups veggies. Add 3 noodles; layer with remaining pesto mix and veggies. Top with remaining 3 noodles; layer with remaining 3/4 cup pasta sauce and 1 cup shredded cheese.

4. Reduce oven temp to 375 F. Bake 20-30 minutes or until hot. Let stand 10 min. before serving.,

Morning Glory Muffins

2 grated carrots
1/2 chopped walnuts (optional)
1/2c dried pineapple
1/2c plus 2tblsp flour
2/3 c whole wheat flour
1tsp baking powder
1/2tsp baking soda
1/2 tsp each salt and cinammon
1 c oats
1c buttermilk
2 tlbsp veg oil
1/2c light brown sugar
1 egg

400 deg oven and coat 12 muffin tins.

Toss carrots, walnuts and pineapple w/ 2 tbsp flour. 

Separate bowl combine remaining white and wheat flour, baking powder & Soda, salt, cinammon and oats.  Separate bowl whisk buttermilk, oil, sugar and egg. Add mixture to flour mix and stir in carrot mix.  Bake 20-25 min

Chinatown Chicken Simmer

2 cups uncooked rice
1 can pineapple chinks
1tblsp cornstarch
1tlsp veg oil
608 chicken thighs
2 large garlic cloves
1 med bell pepper diced
1 med diced onion
1tlbs ginger
1.5c snow peas
1/2c chicken broth
2tlbsp soy
1tlbsp hoison
1/4 tsp cinammon
2tlbs honey

prepare rice. drain pineapple (save juice). Mix 1/4c juice w/ cornstarch. Heat skillet add oil and brown chicken. add garlic, veggies and ginger. sautee. add remaining juice, broth, soy, hoison, cinammon and h9oney. Cook 5 min. Add pineapple'/cornstarch mix - allow it to thicken. serve over rice.

Chocolate Marble Cake

1.75 c flour
2tsp baking poweder
pinch salt
2.3 c plain yogurt
2tbsp milk
1/2 tsp vanilla
8tblsp butter(room temp)
3/4c sugar
3 large eggs
1/4 c cocoa powder
1tsp instant coffee
1/4c heavy cream
1/2c semisweet choc chips

325 oven, 9x5 loaf pan misted w/ spray. Whisk flou, baking powder and salt. Separately wishk yogurt, vanilla and milk.

large bowl beat butter w/ sugar until fluffy. Beat in eggs one at a time. Add half of flour mixture, then yogurt mixturem then remaining half flour mix. Remiove 1/3 of batter to meduim bowl. Pour 1/4 c boiling water in small bowl and whisk in coffee and cocoa until smooth. let cool and combine to batter in medium bowl. Alternate spoonfuls of vanilla and choc batters nin loaf pan and draw knife through to make it marbled. Bake 50 minutes. 

Place cream in microwavable cup  and heat till hot. Add choc chips. Let stand 2 min stir and drizzle over cake.

tomato soup w/ cheddar croutons

3 tbsp unsalted bytter
1 small thin sliced onion
1 clove minced garlic
2 sprigs parsley
2lb chopped fresh tomatoes
S&P
4 diagonal slices bread
1/2c cheddar

350 oven. melt butter in dutch oven and ad onion and garlic till cooked. add parley, tomatoes and1 cup water. season w/ S&P. Increase to boil, reducuce and simmer 20 min. Top bread w/ cheese and bake. Puree soup, add bread, serve.