Grandma and Carly's Vegetable Lasagna

My granddaughter was over for the day and she enjoys cooking as does her grandmother. We decided to make some lasagna and came up with this recipe. we both enjoyed it very much but my granddaughter felt it needed some salt. I had leeks in the house so used that in place of some of the onion. Onion can get really strong and dominate some recipes.

Sauce:

• *2- 26 oz. Eden Organic low sodium Sauce
• 1 1/2 teaspoons parsley
• 1 1/2 teaspoons oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 Tablespoons honey
• 2 teaspoons Italian seasoning
• 1 Roasted Red Pepper
• 1/2 lemon squeezed-the lemon brings out the natural saltynes of the ingredients.
• 1/4 teaspoon salt-optional

 Ricotta Cheese Mixture:

• 1-15 oz. container low sodium ricotta cheese
• 1 bag of fresh spinach chopped
• 4 teaspoons fresh parsley-2 teaspoon dried
• 1 handful fresh chopped basil

Directions:

1. Saute for about 5 minutes, 1 chopped medium onion,  1 chopped leek, and 4-5 chopped garlic cloves.
2. Add 3 chopped medium portabella mushrooms.
3.  Continue sauteing for about 3-5 minutes.
4. Preheat oven to 375 degrees.
5. Cook lasagna noodles until al dente.
6. Prepare sauce and ricotta mixture and set aside.
7. Assemble  lasagna in a 13" by 9" sprayed glass pan.
8. Put about a forth of layer of sauce in the pan.
9. Layer with 3 lasagna noodles.
10. Next put a layer of ricotta cheese mixture.
11. then a layer of low sodium mozzarella cheese of choice.
12. Continue layering repeating above steps.
13. End with sauce and then another layer of cheese..
14. Cover with parchment paper than tin foil to hold parchment paper down.
15. Bake for 45 minutes.
16. Remove parchment paper and foil and bake 10-15 minute more.
17. Let stand 15 minutes before serving to set up.

Comments from Verna's Test Kitchen:

1. Next time I would use my tomatoes that I canned and then add the seasonings.
2. We had about 1 cup of sauce left over which I froze. We did not want it to be too "saucy" or it would not hold it's shape.

Enjoy!!

Frozen Banana Bites

Oh my gosh, these are so quick and easy to make and so very good. Give them a try. I promise you, you will love them. You can have a wonderful treat without feeling guilty.

Ingredients:

• 5 medium ripe banana's
• 2 Tablespoons all natural creamy peanut butter
• 2 oz.  vanilla Greek Yogurt-or yogurt of choice

Directions:

1. Peel the smallest banana of the 5 and mash it with the peanut butter and yogurt.
2. Set aside.
3. Peel the other 4 bananas and cut into 1/2 inch slices. I didn't do mine quite that thick.
4. Spread the peanut butter mixture on half of the banana.
5. top with another banana slice.Freeze on parchment lined pan for at least two hours.

Comments from Verna's Kitchen:

1. Oh yes, I just had to try dipping them in melted chocolate after they were frozen. Oh my gosh,  what a easy treat.
2. Keep frozen until ready to eat. I left them on the counter for a couple of minutes before eating.
3. Remember a ripe banana is one with black spots on, but not soft.

Enjoy

Comments please.

Encourage

  Surround yourself with people who are
          going to lift you higher!!!

Lentil Walnut Apple Loaf

First of all , when you make this put it in a small loaf pan, lined with parchment paper. If you use a large pan it will not get done in the center. If you do not have small pans use muffin tins which works really nice.

Ingredients:

• 1 cup uncooked red lentils-or green if you have them.
• 1 cup walnuts, finely chopped and toasted
• 3 tablespoons ground flax plus 1/4 cup water
• 4-5 garlic cloves minced
• 1 1/2 cups onions, chopped
• 1 cup celery, diced
• 1 cup grated carrots
• 1 firm apple, grated
• 1/3 cup raisins- I put these in the food processor and pulsed them a few times to break them up.
• 1/2 cup oat flour-I put instant oatmeal in the food processor to make flour.
• 3/4 cup bread crumbs finely chopped
• 2 teaspoons fresh thyme or  3/4 teaspoon dried thyme

1 Tablespoon parsley

1 teaspoon oregano

2 teaspoons Italian Seasoning

2 teaspoons Mrs. Dash Southwestern Chipolte Seasoning

Pepper to taste.

If you really feel it needs salt add some but go easy- I used none

1/4 cup ketchup

Balsamic Apple Glaze:

• 1/4 cup ketchup
• 1 Tablespoon pure maple syrup
• 2 Tablespoons apple butter or unsweetened apple sauce
• 2 Tablespoon balsamic vinegar

Directions:

1. Preheat oven to 350 degrees.
2. Rinse lentils. Put lentils in kettle with 3 cups broth or water. Bring to boil, lower heat and simmer for 40-45 minutes or until lentils are overcooked. Stir frequently. Add more water if needed..
3. Mash  lentils slightly with a spoon or fork.
4. Toast walnuts at 325 degrees until golden. Watch closely, stirring frequently. Do not let these burn. Set aside.
5. whisk ground flax seed with water and set aside.
6. Saute onion and garlic until translucent about 5 minutes.
7. Add celery, carrot, apple and raisins. saute 5 minutes more.
8. remove from heat.In a large mixing bowl, mix all ingredients together. Adjust seasonings to your taste.
9. Use a small loaf pan or muffin tin that has been sprayed and lined with parchment paper.
10. Press mixture firmly into pan. Whisk glaze and spread over "meatloaf".
11. Bake at 350 degrees for 40-45 minutes
12. Wait 10 minutes before taking out of the pan, after baking. Slice when almost cool.

Enjoy!!!

Stress

This is so very cool. Just wanted to share with you..


Stress

A young lady confidently walked around the room while leading and explaining stress management to an audience with a raised glass of water. Everyone knew she was going to ask the ultimate question, 'half empty or half full?'.  

She fooled them all."How heavy is this glass of water?" she inquired with a smile. Answers called out ranged from 8 oz. To 20 oz.

She replied , "The absolute weight doesn't matter. It depends on how long I hold it.  If I hold it for a minute, that's not a problem. If I hold it for an hour, I'll have an ache in my right arm. If I hold it for a day, you'll have to call an Ambulance. In each case it's the same weight, but the longer I hold it, the heavier it becomes."

She continued, "and that's the way it is with stress. If we carry our burdens all the time, sooner or later, as the burden becomes increasingly heavy, we won't be able to carry on."

"As with the glass of water, you have to put it down for a while and rest before holding it again. When we're refreshed, we can carry on with the burden - holding stress longer and better each time practiced ."

So, as early in the evening as you can, put all your burdens down. Don't carry them through the evening and into the night... Pick them up tomorrow.

1.      Accept the fact that some days you're the pigeon, and some days you're the statue!

2.      Always keep your words soft and sweet, just in case you have to eat them.

3.      Always read stuff that will make you look good if you die in the middle of it.

4.      Drive carefully... It's not only cars that can be recalled by their Maker.

5.      If you can't be kind, at least have the decency to be vague.

6.      If you lend someone $20 and never see that person again, it was probably worth it.

7.      It may be that your sole purpose in life is simply to serve as a warning to others.

8.      Never buy a car you can't push.

9.      Never put both feet in your mouth at the same time, because then you won't have a

         leg to stand on.

10.    Nobody cares if you can't dance well. Just get up and dance.

11.    Since it's the early worm that gets eaten by the bird, sleep late.

12.    The second mouse gets the cheese.

13.    When everything's coming your way, you're in the wrong lane.

14.    Birthdays are good for you. The more you have, the longer you live.

15.    Some mistakes are too much fun to make only once.

16.    We could learn a lot from crayons. Some are sharp, some are pretty and some are

         dull.    Some have weird names and all are different colors, but they all have to live in

         the same box.

17.    A truly happy person is one who can enjoy the scenery on a detour.

18.    Have an awesome day and know that someone has thought about you today. AND

        MOST IMPORTANTLY

19.    Save the earth..... It's the only planet with chocolate!* I THINK !!!!

Today someone asked me if I liked you. I laughed, and I said, "Ha! That's funny!! I absolutely LOVE that woman!! She's funny, caring, crazy as heck, sweet, beautiful, she's reading this email right now & I love her!!"

Be the kind of woman that when your feet hit the floor each morning the devil says~~ "Oh Crap, She's up!"

 and wabted to share with everyone out there.

Enjoy!!!!

Sweet Potato Quesadillas with Cucumber Relish

I found this recipe in the April addition of Better Homes and Gardens.
Sweet potatoes get a nutty, peppery flavor from the cumin and zip from jalapeno pepper and lime juice. Plenty of fiber in both the sweet potato and beans. Also a great source of protein.

Ingredients:
**-means check comments on the bottom.

• **1  15 oz. navy beans rinsed and drained
• 1/3 cup snipped fresh cilantro
• 1 tablespoon lime juice
• 1 small jalapeno pepper, seeded and finely chopped
• **1 teaspoon ground ancho chile pepper
• **1/2 cucumber, quartered and sliced
• 3-4 radishes, halved and thinly sliced
• 12 oz. sweet potato, peeled and coarsely chopped
• 1/2 teaspoon cumin
• **4 Fat Flush Tortillas-Found at Festival-in the Natural Food Aisle in the freezer
• 1 1/2 cups coarsely chopped baby spinach
• 2 green onions thinly sliced-I used 4
• 3/4 cup shredded Monterrey Jack Cheese or cheese of choice
• Plain Greek Yogurt-optional
• Paprika-optional

Directions:

1. In a medium bowl, combine beans, 1/4 cup of the cilantro, lime juice, jalapeno pepper and **chili pepper. Set aside.
2. For the cucumber relish:
3. In another small bowl combine cucumbers, radishes and remaining cilantro. Set aside.
4. In a medium covered saucepan cook the sweet potatoes for about 15 minutes or until tender.
5. Remove from heat, and drain.
6. Return sweet potatoes to the pan and coarsely mash.
7. Add the cumin to the sweet potatoes and mix.
8. Spread on the 4 tortillas shells.
9. Top each with 1/4 of the bean mixture.
10. Top with spinach and green onions and then the cheese.
11. Fold each tortilla in half over the filling pressing gently.
12. Heat a grill pan over medium-high heat.
13. Cook quasadillas, 2 at a time until nicely browned.
14. Flip quesadillas cook again until lightly browned.
15. Cut into wedges.
16. Serve with cucumber relish, Greek Yogurt, and sprinkled with paprika if desired.

Makes 4 servings.

Tips from Verna's Test Kitchen:

1. I did not have time  to soak navy beans, so I used Kurner's Garbanzo Beans with only 10 milligrams of sodium compared to over 400 with the canned Navy Beans. You can fined Kuner's Beans at Festival on Northland Ave. in aisle 4. Also at Woodmen s in the bean aisle.
2. I used almost a entire cucumber as I hate dips and daps in my frig. just to go bad.
3. Also added more radishes and cilantro for the same reason.
4. I had about 18 oz. of sweet potato, again I used it all, just added more cumin.
5. I browned my quesadillas in coconut oil.
6. You can spice these up as much as you like.
7. Oh yes I used 1 teaspoon Mrs. Dash, Southwestern Chipolte Seasoning in place of the ancho chili powder.
8. If you are like me I would  like to cook all 4 at the same time, as I am always in a hurry. By doing this you will reduce the heat and your quesadillas will absorb way to much of the oil.
9. Because I had more ingredients then required, I could have ended up with 6 quesadillas instead of 4. But I squished all the ingredients into the 4.
10. I had an avocado in the frig that needed to be used so added that to the cucumber mixture.

Enjoy!!

If you see spelling errors, my spell check is not working and if you notice the time, I am not navigating to well either.

Fennel and Green Apple Salad with Orange Dressing.

I told you I was behaving myself and eating more salads. I want to stick with this and lose weight. You know men can eat that pasta and bread and still lose weight. They have those big muscles that are in their favor. Us woman have to work harder at it and just eat more greens and stay away from the pasta and breads. Oh yes and those yummy desserts also.
I promise I won't die, in fact just to the contrary, I will get really healthy eating this way.

This recipe is really refreshing and a very nice change to what I have been eating. Oh yes, I was on CHIP almost 100 % but on the wrong end of it. Well today is a new day!

Ingredients for the salad:

• 1 bulb fennel, sliced very thin, about 2-3 cups. Frondaaaaaas saved and chopped.
• 1 Granny Smith Apple, cored and sliced into 1/8 in thich slices. Then cut into matchsticks.
• 1 fresh orange, peeled and cut into smal pieces.

Dressing:

1. 5-6 green onions, sliced. Use the green part also
2. 2 navel oranges, juiced
3. 1 navel orange zested, peel and slice the rest of the orange into bite size pieces.
4. 1 small lemon, juiced
5. 2 1/2 teaspoons dijon mustard
6. Salt and pepper to taste.
7. The original recipe called for 1/3 cup EVOO-I did not use.

Directions:

1. Put fennel, apple and orange in a bowl.
2. Mix the dressing well and pour over the above.
3. Add some of the chopped fronds to the salad.

Refrigerate.

Enjoy!!!

Words of Wisdom from a 90 year old.

"7%" Written by a 90 year old This is something we should all read at least once a week!!!!! Make sure you read to the end!!!!!! Written by Regina Brett, 90 years old, of the Plain Dealer, Cleveland, Ohio . "To celebrate growing older, I once wrote the 45 lessons life taught me. It is the most requested column I've ever written. My odometer rolled over to 90 in August, so here is the column once more: 1. Life isn't fair, but it's still good. 2. When in doubt, just take the next small step. 3. Life is too short – enjoy it. 4. Your job won't take care of you when you are sick. Your friends and family will. 5. Pay off your credit cards every month. 6. You don't have to win every argument. Stay true to yourself. 7. Cry with someone. It's more healing than crying alone. 8. It's OK to get angry with God. He can take it. 9. Save for retirement starting with your first paycheck. 10. When it comes to chocolate, resistance is futile. 11. Make peace with your past so it won't screw up the present. 12. It's OK to let your children see you cry. 13. Don't compare your life to others. You have no idea what their journey is all about. 14. If a relationship has to be a secret, you shouldn't be in it. 15. Everything can change in the blink of an eye, but don't worry, God never blinks. 16.. Take a deep breath. It calms the mind. 17. Get rid of anything that isn't useful. Clutter weighs you down in many ways. 18. Whatever doesn't kill you really does make you stronger. 19.. It's never too late to be happy. But it’s all up to you and no one else. 20. When it comes to going after what you love in life, don't take no for an answer. 21. Burn the candles, use the nice sheets, wear the fancy lingerie. Don't save it for a special occasion. Today is special. 22. Over prepare, then go with the flow. 23. Be eccentric now. Don't wait for old age to wear purple. 24. The most important sex organ is the brain. 25. No one is in charge of your happiness but you. 26. Frame every so-called disaster with these words 'In five years, will this matter?' 27. Always choose life. 28. Forgive 29. What other people think of you is none of your business. 30. Time heals almost everything. Give time time. 31. However good or bad a situation is, it will change. 32. Don't take yourself so seriously. No one else does. 33. Believe in miracles. 34. God loves you because of who God is, not because of anything you did or didn't do. 35. Don't audit life. Show up and make the most of it now. 36. Growing old beats the alternative of dying young. 37. Your children get only one childhood. 38. All that truly matters in the end is that you loved. 39. Get outside every day. Miracles are waiting everywhere. 40. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back. 41. Envy is a waste of time. Accept what you already have, not what you need 42. The best is yet to come... 43. No matter how you feel, get up, dress up and show up. 44. Yield. 45. Life isn't tied with a bow, but it's still a gift."

Cauliflower Colcannon

This is an Irish Dish which is usually made with potatoes instead of the cauliflower.
I found the basic recipe on  Meet The Shannons Blog.
It is very nice as a side dish or as the main course. I found this dish very enjoyable.  You can spice it up more if you like. The cauliflower is creamy and the broccoli al donte. Don't oversteam the broccoli.

.CHIP Classes start next week and I am trying really hard to behave myself and stay away from the healthy desserts and breads. (my downfall, especially good bread)

 

Ingredients:

• 1 head cauliflower, cut into small pieces and steamed.
• 2 1/2 cups kale,  remove stem and cut into bite size pieces. I used 3 cups.
• 2 Tablespoons coconut oil
• 2 dashes of liquid smoke-I used 3 dashes Hickory Liquid Smoke
• 2 clove  garlic, minced- I used 4
• 1 leek thinly sliced
• 2 small scallion, diced, use greens also. I did 4.
• 1 Tablespoon Nutritional Yeast
• 1 teaspoon sage
• 1/2 teaspoon thyme
• 1 tablespoon sour cream of choice-I used 3, as it was very dry.
• Freshly ground black Pepper to taste.
• Salt-I used none.
• 1 teaspoon Mrs. Dash Southwest Chipolte Seasonings-Verna's addition.
• 2 Tablespoons fresh chopped parsley-Verna's addition.

 

Directions:

1. Heat oven to 300 degrees.
2. Steam cauliflower until al dante. Put in food processor ad blend until smooth.
3. Melt coconut oil in a large kettle. Add liquid smoke. When oil is hot toss in chopped leek  garlic and scallions. Cook until tender.
4. Add the rest of the ingredients and stir well. You do not want to cook the kale. Just want it to go limp.
5. Put in a medium size oven container.
6. Top with a touch of Earth Balance and bake until warmed through and top is lightly browned and crusty around the edges.

Comments from Verna's Test Kitchen:

1. If you wanted to add some cheese of your choice, that would be really good in here.
2. Also you could do a  bread crumb topping , which would make it really good.

 

Enjoy!!!

Silly Honest and Kind

                          Be Silly!

                       Be Honest!!!

                        Be Kind!!!

CHIP Classes starting Next Week.

We are starting our CHIP Classes next week April  15.

I would so love to see you come back and take the class again, especially if you are struggling. Or if you want to continue on the great path you are taking and just need more support, come join us.
There is so very much to learn and no one can comprehend it in just coming once. The support of the group is so very important to success.

I care so very much about each and everyone of you.

Summer is just around the corner!!! ( Yes it really is), and it would be so nice to have a few more pounds off.

Please come and join us at:

Theda Clark Medical Plaza-Theda Clark Medical Center
Alyward Bariatric Conference Room
130 Second Street
Neenah

Classes:
April 15-May 30
6:30-8:30 pm

Call:
920-830-6877
800-236-2236

I so look forward to seeing you April 15th!!!

Verna

Black Bean Quinoa Salad

I will finish later. I am ripping wallpaper off of another bedroom. Wow is that exhausting. A friend is here to help so will get back to this later.

A  new friend Vicki from Fond du lac gave me this recipe. It is very healthy ad looks oh so very pretty. I used red and black quinoa as I had a dab of both in the cupboard and wanted to use it up.
Remember the more raw you can eat, the better it is for you. By eating more raw those pounds will come off faster.

Ingredients:

• 4 cups cooked quinoa, cooled
• 2 cups low sodium black beans, cooked and cooled
• 1 zucchini cut into matchsticks, I used 2 zucchini and diced them.
• 1 red bell pepper, chopped
• 1 green pepper, chopped
• 3 green onions finely diced
• 1 large handful fresh cilantro, chopped

Dressing:

1. 2 limes, juiced
2. 3 Tablespoons EVOO
3. 1/2 teaspoon freshly ground black pepper
4. 1 teaspoon salt-I did not use
5. 1 teaspoon cumin
6. 1/2 teaspoon turmeric
7. 1 garlic clove, minced
8. 1 avocado chopped
9. Whisk together dressing and pour over vegetables. Serve on top of greens or on a plate by itself.
10. Refrigerate to marry flavors.

Enjoy!!!

Mashed Cauliflower and Fennel

I had this cauliflower head and fennel bulb in my frig which needed to be used up. I have been wanting to make mashed cauliflower for  a long time but just never have taken the time to do it. Well today was the day. I diced the cauliflower and fennel into small pieces like I would do if I was making mashed potatoes. I put them in boiling water and cooked them until tender.. After they were tender , I drained them and took my submersion blender to  make them creamy.

• I then added:
• Earth Balance to taste
• Plain soy milk and some chopped fronds from the fennel bulb.

After they were nice and creamy I added chopped green onions and freshly ground black pepper to taste.

These where really good.

Enjoy!!!