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Mamagrant's Veggie Lasagna

Had a spaghetti squash that was on it's way out so my great idea

was to cook it and use a cheese slicer to make squash slices like pasta

but it didn't work out that way. So I decided to make this dish like lasagna

in that it would be layered but using no pasta...my family loved it!

Ingredients:

1 Spaghetti Squash, cooked in oven at 400 degrees for 1 hour, cool and scraped

with fork to produce spaghetti noodles.

1/2 red, yellow and orange peppers, cut up roughly, sauted in olive oil for 10 minutes

1/2 cup white dried onions

2 Tablespoons garlic powder

12-14 white button mushrooms, sliced

1 jar of spaghetti sauce

2-3 cups Cheddar/Jack Cheese

1/2 cup Parmesan Cheese

Directions:

In a baking dish, spray Pam cooking spray around edges. Take spaghetti squash out

of oven and set to cool. When cool take fork and scrape the insides to replicate spaghetti.

Layer the bottom of baking dish with 1/2 of spaghetti squash. Then layer 1/2 mushrooms slices,

1/2 dried onions, 1/2 peppers that have been sauted in olive oil with salt and pepper. Sprinkle

1/2 of te garlic powder. Layer 1/2 of the cheeses and sauce...Then repeat..Sprinkle a light layer

of Parmesan cheese on top and pop in oven at 350 for 30 minutes until Parmesan is slightly browned.

serve immediately!!! serves 4!!

Gmail - Inbox (15) - julieg261@gmail.com

Mamagrant's Chicken Pad Thai

Well I hope all of you are having a splendid new year!

My first recipe of the year that makes my hubby say "aww that is so good!"

is a keeper and should be shared!!

I will definitely make this again since I didn't get to taste it since having bariatric

surgery on December 29th....

Ingredients:

1 white onion, chopped

1 Tablespoon of minced garlic

3 small stalks and heads of broccoli, chopped roughly

12 white mushrooms, sliced

7 chicken thighs, bone in

3 Tablespoons olive oil

3 Tablespoons garlic powder

3 Tablespoons Grill Mates Montreal Seasoning

1/2 package of Medium Pad Thai noodles, cooked

1 bottle San J Thai Peanut Sauce

Directions:

Get a cookie sheet spray it with Pam cooking spray, place chicken on sheet

sprinkle with garlic powder and chicken seasoning. Cook in oven at 400 degrees

for 30 minutes, take out and let them cool. In a container, separate chicken from

bones and break up chicken into bite sized pieces with your hands. Sprinkle chicken

liberally with San J sauce. Cover and refrigerate for 1 hour. In a large saute pan, add

olive oil, onions and garlic, saute them until onion is tender and opaque. salt and pepper

Add mushrooms, cook until tender, then add broccoli and saute until very green. Add chicken

and marinate that has been marinating to saute pan. Stir throughly to heat through. Mean while cook rice noodles according

to package, drain. On a large platter place hot rice noodles on bottom of platter and chicken mixture

on top and mix until noodles are well placed in dish. Serve hot!!!

Looked really yummy!!! let me know if you make it and how it turns out!

Julie

.mamagrant's pad thai

Ok gang it's time to clear out the freezer from all of the stuff that's been sitting around for a while before another shopping trip.

Here's my remedy for that!!

Mamagrant's Pad Thai

Ingredients:

2lbs. ground beef, browned, drained

2 yellow squash, diced

1 zucchini, diced

1/4 c. minced garlic

1/8 c. dried white onions

2-3 cups fresh spinach

2 TBSPs better than bullion (beef)

1/2 pkg. wide rice noodles

soy sauce to taste

olive oil

Directions:

In a large saute pan, cook veggies except spinach with olive oil until tender and slightly browned. Scoop the veggies out of the pan and set aside in another bowl. Wash pan. spray with PAM cooking spray and then add ground beef and cook until browned, drain. Add cooked veggies to pan as well as spinach. Cover pan for 5 minutes until spinach has wilted.

In another pot cook rice noodles according to package, drain then add to the meat mixture. stir, then add the boullion with water to make a paste into the pan. Stir throughly.

Serve with soy sauce... really yummy serves 4!

Cold day warm soup

Hey gang I am sorry that I have not been on here in a while. I have been so busy with getting ready for my bariatric surgery and getting sick that I haven't been able to get to writing stuff down...I will try to do better..

The soup I made today is so easy it took all of 1/2hour between making it and enjoying it that I have to share it.

Julie's Egg Flower Soup

Ingredients

1 box of Pacific Organic free range chicken broth

2 cups of large rice noodles cooked

1 cooked pork chop or loin cut into small strips

3 egg whites

1 green onion stalk cut into 1/4 in. slices.

Gluten free soy sauce I used San J Organic Tamari

2 cups cold water.

Directions

Pour entire box of chicken broth in a large soup pot, add water, start to boil.

Add rice noodles to pot. Add egg whites to pot pouring the egg slowly into pan.

Add green onion slices to pot. Add pork last...I added gf soy sauce to give it a

slightly salty taste...Serve it is very yummy on a cold day!!!

Peppers and Pork

Hey all,

Last night I decided to use up all of the peppers that were starting to go in my frig..

so I came up with this experiment that my family really liked!!

Peppers and Pork

Ingredients:

4 cups of brown rice cooked

Better than Boullion Beef and Veggie paste, 1 Tbsp of each.

5 boneless Top Sirloin Pork chops, cut into slices, marinated in balsamic dressing

1 Zucchini cut into slices, and then cutting slices into matchsticks.

2 Red and Yellow peppers cut into thin slices and then cut again in thirds.

1 TBSP minced Garlic

1 stalk of green Onion, cut into 1/4 slices

Fresh Spinach, one handful for each person eating.

1 bottle of light Kraft light balsamic dressing

Olive oil

Directions:

Fill a rice cooker with 4 cups of brown rice, Boullion, and water to cover the rice about 5 cups.

Cut up pork into slices, and put in a bowl and pour bottle of Balsamic dressing over it and refrigerator until ready to cook.

Cut up zucchini put in a separate bowl, cut up red and yellow peppers, put in a separate bowl, cut up green onion and put in a separate bowl, and set aside.

Add Olive oil to saute pan, about 2 TBSPs add pork after draining off balsamic dressing. Cook until browned but not dry, Remove pork and cover with foil.

Add Olive oil about 4 TBSPs, Cook on high heat, onions until opaque. add Zucchini, Peppers and Garlic until tender. Then add Spinach and sir until wilted. Add more oil if needed.

I serve my food in separate bowls for portion control. Serves 5 and it's really gooood!

WARNING

At El Pollo Loco the rice is not gluten free and should not be anywhere near the pinto beans, Sadly the rice sits in the food trays right above the beans and even though they have separate spoons, because they make burritos that require both rice and beans the rice might from time to time get into the beans container you may receive when you go through the drive through. so go into your local store and ask them to move the food trays so that they are separated and contamination will not happen. Be vigilant!

Ham and Cheese Pasta Salad with Spinach

Hi we're having a heat wave in San Dimas, Ca and when the temps are over 100 I just don't wanna heat up my oven cuz it's too darn HOT! so I make a lot of pasta salads which my family loves most the time!! this was truly an experiment which my pickiest eaters loved!!

Ham and Cheese Pasta Salad with Spinach

Ingredients:

2 cups left over ham cut into cubes without fat ( cut all of it off)

8 oz of sharp cheddar cheese cut into 1/2 inch cubes

1 pkg. of Schar gluten free penne pasta! cooked and cooled

3 handfuls of fresh baby spinach

Zesty Italian Dressing Target brand

Directions:

Cook pasta, follow directions on package, drain with cold water, until it is cool set aside.

While pasta is cooking, cut fat off of ham and cube it and put it in a large salad bowl.

Cut cheese into cubes, put the cheese in salad bowl with ham.

Add fresh washed spinach to salad bowl with ham and cheese.

Add pasta to the rest of ingredients.

Add Italian salad dressing and toss lightly serve immediately. or put covered in refrigerator until really cold. Tastes better the next day.... be sure to make enough for leftovers!!!

Whew! I'm exhausted!! serves 4-5!! Enjoy!!

Chicken a La Julie:

8/22/11

Hey Gang, It has been a busy few months for me!!! I really apologize for not sharing my life through my recipes. I am preparing for a bariatric surgery before the end of the year. They have many hoops to jump through with lots of Doctor's clearances...I am happy to say that I passed my first Stress test which for me was a major accomplishment in exercise and God's help!!

Ok, so I am only writing down dishes that my family really likes and last night they couldn't get enough of!

Chicken a La Julie ( hubby's title)

Ingredients:
5  fresh mushrooms, sliced and pieced
1 Orange bell pepper, seeded, sliced and slices cut in half
1 Red bell pepper, seeded, sliced and slices cut in half
4 handfuls of fresh spinach, washed
5 stalks of green onions, sliced in 1/4 inch slices
2-13 oz canned chicken, drained and chunked
2 jars of bertolli Alfredo sauce
1 pkg of gluten free spaghetti noodles, cooked
Pam spray
Olive Oil
Ground black pepper

Directions:
spray large saute pan with Pam
Cut up all veggies except spinach put in saute pan, add olive oil to pan.
Cook until peppers are tender and spinach is wilted.
Add canned chicken and ground peppers, cook through.
Add Alfredo sauce cook through until bubbly.
Serve noodles separately for portion control.

Serves 4-5 people!