Zucchini Lasagna

http://www.melskitchencafe.com/2013/07/zucchini-lasagna.html
  this was really yummy for a Lasagna without meat. Mark even thought so and he was wary of it. If I were to make it again I think I would add a little more zucchini. I thought it sounded weird before I made it to add a block of cream cheese but it made it really creamy.

I didn't make her homemade sauce, I used a bottled jar of marinara that had mushrooms in it which I thought added. I also didn't use ready to cook lasagna noodles. I used the regular kind of noodles and cooked them before the I assembled the lasagna.

Greek Pasta Salad

http://foodmarriage.com/2012/02/greek-pasta-salad-recipe.html

This is from Katie 's sister in law Alyssa. She made this at Maylee' s blessing and I loved it so I asked Katie to get the recipe.

Landon's Luscious Meal

As per Beth's request, I am posting the meal I brought to her last weekend.

Summer Corn Sald: HERE
 

Garlic Bread(makes 1 loaf of garlic bread)

 

1/2 cup butter 

1 or 1 1/2 teaspoons garlic powder depending on preference

1 tablespoon dried parsley 

1 (1 pound) loaf Italian bread, cut into 1/2 inch slices

1 (8 ounce) package shredded mozzarella cheese or pamasean (optional)

  Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
3. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
4. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Zucchini Mozzarella Medley: HERE
 
Cordon Bleu-which I cooked too long and had really thin chicken for: HERE






and for dessert Berrymisu Trifle: HERE
I used nilla wafers instead of lady fingers cuz I coulnd't find lady fingers. Still pretty good. Very rich

slow cooker roast

 I wanted to do an easy roast but I didn't want to use a Lipton onion soup packet. I combined and changed a couple of different recipes and it turned out great.  I cooked it 4 to 6 hours on high.

3 lb. beef chuck roast
 1T. soy sauce
4 tsp. onion powder
3/4 c. instant minced onion
 1/4 tsp. crushed celery seed or 4 stalks of celery diced
 1/4 tsp. sugar
 beef broth
 2 tsp. black pepper
 mix all ingredients in slow cooker except for black pepper and beef broth. Place roast in slow cooker. Pour in beef broth until half an inch from the top of the roast. Sprinkle black pepper on top of roast.


 These are the links to the recipes I changed. http://m.allrecipes.com/recipe/22228/slow-cooker-roast-beef
  http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952

brownie mix

  this is so easy and it turned out great. I doubled it for a 9 x 13 pan.

strawberry pineapple smoothie

This is one I made up and it is my favorite. It tastes like a Jamba Juice to me. I never measure so I'm not sure the  exact measurements.
 leftover juice from canned pineapple
 1c. frozen strawberries
 1 banana
 almond milk-I think? can't remember if I just used water and added plain yogurt instead

southwest chopped salad with cilantro dressing

http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html
 We were in the mood for a good fresh salad and this hit the spot. Don't expect the dressing to be like Cafe Rio. I thought it was pretty good because it was really healthy. I think next time I will double it. We also had some leftover shredded pork so we added that to the salad as well.