Yep, you heard right! Probably for those who are vegan this has been around a long time, but for me it’s a first! I couldn’t believe it when I saw the recipe. I had pecans on hand so had to try it. I love cheesecake but know it’s just a heavy non-nutritious dessert. Um, that would go for most desserts except fruit. 😜
And again my new Blendtec came in super handy. I’m pretty sure it would not have turned out right if I had used a regular blender. Got the recipe from Chocolate Covered Katie including the super easy graham cracker crust recipe from there. Next I need to make my own graham crackers!!! Too many recipes, too little time 😐 I made her No Bake Oreo Cookie Pie also and that’s great if you like Oreos. I forgot to freeze it to set so I served it as a blob on a plate and didn’t want to take any pictures of that!
But I made this one right and it actually looks like cheesecake!!!!! Sorry for my horrible pictures. I almost forgot to take a pic. It was about to all be eaten up!
Amazingly this is the first time I’ve made lasagna! Actually, the second time. I tried the recipe last week and didn’t take any pictures. Tonight we had some hungry college guys for dinner so did a repeat. I always heard it tastes good but takes so much time and I love Costco lasagnas so why spend so much time making it? Well, I had bought some lasagna noodles on sale and needed to use them so that got me started. But had to find a shortcut if there was one. Of course! The crockpot! And voila, a tasty lasagna full of nutrients without having to fiddle with the noodles first.
After going through several recipes and reviews I went with recipe from Taste of Home and adjusting some. Some mentioned cottage cheese didn’t do ricotta justice so I went with ricotta. Should try cottage cheese sometime though. And I heard key is a flavorful sauce so cheese mixture doesn’t have to make up for the flavor. Made a gluten free, no cheese one for friends who are allergic and it tasted pretty good. I enjoyed using my Blentec and turning all the veggies into a puree that made the sauce flavorful and disguised all the nutrients so the kiddos couldn’t pick anything out.
1 1/2 pounds ground beef
1 large onion
1 jar favorite spaghetti sauce
1 tsp salt
1 tsp dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1-1/2 cups Ricotta cheese
1/2 cup grated Parmesan cheese
Cook beef. Drain fat. Use high powered blender and blend veggies into a puree. Add puree and spaghetti sauce to meat and simmer on low for 15 min.
In crockpot pour enough meat sauce to cover bottom. Layer with uncooked noodles. Layer with a third of cheese mixture. Layer with meat sauce. Repeat. Layer with uncooked noodles. Layer with remaining cheese mixture and cover.
Cook on low for no more than 3 hours or you will have very soggy noodles.
Wow! I never posted a banana bread recipe? Well, instead of constantly searching the web every time I want to make some I’d better just post this recipe I just used tonight. Found this one from Ambitious Kitchen and it’s pretty healthy so why not. If I find a better one I’ll let you know. And you can adjust accordingly to make it gluten free. Satisfying after dinner healthy treat or quick breakfast on the go. Add some flax seed and/or nuts to fill you up more. Enjoy!
Adapted from Ambitious Kitchen
I used a concoction of oat and rice flour and nonfat Greek yogurt instead of applesauce.