Mushroom Spinach "Lasagna"

8 oz uncooked whole wheat lasagna noodles (about 9)
1/4 cup whole wheat flour (or spelt flour)
3 cups whole milk
1 cup Parmesan cheese, grated and divided
1 cup 4% cottage cheese
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
10 oz spinach (fresh; wilted in olive oil - or frozen chopped spinach; thawed, drained, and squeezed dry)
1 lb cooked turkey or chicken sausage (optional)
1 TBSP butter
2 (or more) large leeks, thinly sliced
16 oz thinly sliced mushrooms
1/2 tsp dried oregano
2 garlic cloves, minced
1/2 cup whole milk mozzarella cheese, shredded

Cook pasta according to package directions, omitting salt and fat. Place flour or oatmeal in a saucepan and add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook until thick, stirring constantly. Remove from heat; stir in 1/2 cup Parmesan, cottage cheese, salt, pepper, nutmeg and spinach.

Melt butter in a skillet over medium heat. Add leeks and mushrooms and saute until tender. Stir in oregano and garlic (and sausage). Grease a 4 qt. (11x15-ish) baking dish, and spread 1 cup spinach mixture in the bottom. Layer noodles over that, then about 1 1/2 cups of the mushroom mixture, then repeat all three layers, ending with spinach mixture on top.

Cover and bake at 400˚ for 25 minutes. Uncover and sprinkle with 1/2 cup Parmesan and the mozzarella. Bake for an additional 15 minutes or until golden brown. Let stand for 10 minutes before serving.

--recipe from Jamie

Zucchini Pizza

3-4 cups grated zucchini (or yellow squash), drained well
2 eggs
1/3 cup whole wheat flour or spelt flour
1/4 tsp salt
1 cup grated whole milk mozzarella cheese
1 cup sharp white cheddar cheese
2-4 TBSP freshly grated Parmesan cheese
8 oz sliced mushrooms
1 tsp dried oregano
1/2 tsp dried basil
3 medium tomatoes, thinly sliced
garlic powder

Combine zucchini, eggs, flour, and salt in a bowl, then press evenly into a greased pizza pan with edges. Bake at 450˚ for 10 minutes. When it is slightly golden brown, remove from oven and layer on the remaining ingredients in order. Sprinkle garlic powder over the top. Bake at 350˚ for about 20 minutes, or until cheese is golden brown.

--recipe from Jamie

Dilled Fish and Vegetables

4 4-oz fish fillets (tilapia or other white fish)
salt & pepper
2 cups fresh snow peas
2 cups baby carrots, cut in half
1 bunch green onions, thinly sliced
2 T dill (minced fresh, if possible)
2 minced cloves of garlic
1/2 cup chicken broth

Place 12x18" foil on baking sheet. Arrange fillets in a single layer and spray with cooking oil. Season with salt and pepper. Combine peas, carrots, green onions, dill, and garlic. Add more salt and pepper to the vegetables, if desired. Layer the vegetable mix on top of the fish. Drizzle with broth. Cover with another piece of foil and seal at edges.

Bake at 400 degrees for 20-25 minutes or until fish flakes easily. Serve immediately.

Healthy Cookies

3 T honey
3 T maple syrup
1/4 cup softened butter
3/4 cup peanut butter
2 eggs
1/2 t vanilla
1/3 cup ground flaxseed
2 cups oatmeal
1 t baking soda
1/2 cup nuts, chopped (any variety or a combination)
1 cup chopped dried fruit (any variety or a combination)

Drop by teaspoon onto baking sheet. Bake 15 minutes at 350 degrees.

Variation: Spread batter evenly in a lightly greased 8x8" pan and bake at 350 for 20 minutes. Test with toothpick to be sure they are done. Cut into bars. Or try a thinner bar in a larger pan.

Cherry Cobbler (aka Dump Cake)

Empty into a 9x13" baking dish & mix together:
1 20-oz can crushed pineapple
1 20-oz can cherry pie filling
Sprinkle over fruit:
1 dry yellow cake mix
Slice and place evenly on cake mix:
1 cube butter

Bake 45-50 minutes at 350 degrees. Serve warm with vanilla ice cream (optional). Delicious!!!

Oatmeal Cake

Stir together and cool:
1 cup oatmeal
1 1/2 cups boiling water

Cream the following, then add cooled oatmeal:
1 cup white sugar
1/2 cup butter
2 eggs
1 cup brown sugar
1 t vanilla
1 t cinnamon

Add:
1 1/2 cups flour
2 t soda
2 t baking powder
1/2 t salt

Bake at 350 degrees in a 9 x 13" pan for 40 minutes.

Topping:
2 T melted butter
1/2 cup cream
1 cup coconut
2/3 cup brown sugar
1 t vanilla

Mix topping ingredients, spread on cake, and broil in oven for 3 1/2 to 4 minutes (until it starts to brown).

(From my friend Carole Daggett)

Mexican Chicken

6 cooked chicken breast halves, cut to bite size pieces
1 dozen corn tortillas, cut to bite size
1 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 cup 1/2 and 1/2 (or whole milk)
1/4 cup chicken broth
2 7-oz cans chili salsa (only 1 if green salsa)
2 cups grated cheddar or Jack cheese

Mix onion, soups, 1/2 and 1/2, chicken broth, and salsa. Layer half of the tortillas, chicken, and sauce. Repeat layers. Top with cheese. Bake at 350 degrees for 45 minutes, or until bubbley.

(Recipe from my friend, Becky Nystrom)