Archive for the ‘All Recipes’ Category

postheadericon Homemade Tomato Sauce


Here is an easy recipe for homemade pasta sauce.
Makes about 8 servings.


  • 3  cans diced tomatoes
  • 1 small can tomato paste
  • 3 – tablespoons olive oil
  • 3 – cloves of garlic (diced)
  • 1 – medium sweet yellow onion (chopped)
  • 2 – tablespoons white vinegar
  • 1/2  – tablespoon sugar
  • 1/2  – tablespoon italian seasoning or oregano



Saute the garlic and onion in a medium sauce pan on meduim heat until golden.

Add the diced tomatoes and tomato paste and stir the mixture.

Stir in the italian seasoning, white vinegar and sugar

Let simmer for 20-30 minutes.

Serve over pasta

postheadericon Healthy Vegetable Lasagna


Here is a delicious recipe for a low-fat, healthy vegetable lasagna.


  • 2 tablespoons olive oil
  • 6 pieces no-boil lasagna
  • 2 24-ounce jars of marinara sauce
  • 1 green pepper (chopped)
  • 3-4 large cloves garlic (finely chopped)
  • 8 oz fresh mushrooms (sliced)
  • 1 small green zucchini squash (chopped)
  • 1 small yellow squash (chopped)
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 16 oz non fat ricotta cheese
  • 4 cups low-fat mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 box chopped spinach

Over medium heat, saute the green pepper, onion, garlic, carrots, zucchini, yellow squash, and mushrooms in the olive oil for only a few minutes, making sure not to overcook them. Place all of the sauteed vegetables in a dish.

Defrost the chopped spinach in the microwave and drain the excess water. Mix the spinach with the ricotta cheese and one egg. Add the Italian seasonings to this mixture.

Now we’re ready to assemble the lasagna! Our assembly line includes:

  • No-cook Lasagna
  • Sauteed vegetables
  • Ricotta cheese mixture
  • Marinara sauce

Preheat the oven to 375°

1. Spoon 1/3 of the marinara sauce on the bottom of a rectangular baking pan.

2. Place 3 pieces of the no-cook lasagna next to each other on top of the marinara sauce.

3. Spoon 1/2 of the ricotta cheese mixture on top.

4. Spread 1/2 of the sauteed vegetable mixture over the cheese mixture.

5. Cover with another 1/3 of the marinara sauce.

6. Top with 1/2 of the mozzarella and 1/2 of the parmesan cheese.

Repeat steps 2 through 6 once more.

Cover with aluminum foil and bake at 375° for 35-40 minutes. Remove the foil and continue baking until the cheese is melted and bubbly.

postheadericon Shredded Chicken Enchiladas


Here is an easy shredded chicken enchiladas recipe that will feed your whole family. It is the perfect recipe to bring to your next potluck or mexican fiesta!


  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar and Monterrey Jack cheeses
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (8 ounce) can salsa
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper (or chopped chilies)
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar red enchilada sauce
  • 3/4 cup shredded Cheddar and Monterrey Jack cheeses


1. Preheat oven to 350 degrees F (175 degrees C).

2. Sautee garlic, onion, and green pepper

3. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken by tearing it apart with 2 forks or let it cool a little and tear apart by hand. Return the chicken to the skillet. Add the sour cream, cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, salsa, chili powder, onion, green pepper, and garlic.

4. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with red enchilada sauce and 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.


postheadericon Roasted Red Pepper Dip


Here is an awesome recipe for a roasted red pepper dip.

1 roasted red pepper (from a jar or you can roast it yourself)
1 cup feta cheese
1 small clove of garlic
2 tablespoons olive oil
dash salt and pepper – to taste

Place the roasted red pepper, feta cheese, olive oil, garlic, and salt and pepper in a food processor and mix until smooth.

Serve with fresh vegetables and warm pita bread.

postheadericon Mom’s Vegetarian Chili


Serves 8-10

Here is my mom’s healthy vegetarian chili recipe  Serve with shredded cheese, fritos, and sour cream for a delicious meal that will warm you up on a cold day!

1 (19 ounce) can black bean soup or 1 (15 ounce) can of black beans (do not drain).
2 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (28 ounce) can tomatoes
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
2 carrots, chopped
1 yellow squash, chopped (or one yellow pepper)
4 cloves garlic, chopped
2 tablespoon chili powder
1 tablespoon dried parsley
1 tablespoon dried oregano
1 teaspoon cumin
1 or 2 bay leaves
salt and pepper to taste

Combine all ingredients. In a slow cooker, cook for at least two hours on High OR simmer about 1 1/2 – 2 hours on the stove top.  The longer you let it go, the more the flavors blend.   I usually put a lid on and keep it partially open.