Kale Lasagna

Ingredients

• Kale
• Mushrooms
• Bell pepper
• Salt
• Sugar
• Pepper
• Garlic powder
• Oregano
• Basil
• Parsley
• Onions
• Pasta tomato sauce
• Lasagna pasta
• Ricotta cheese
• Mozzarella cheese

Preparation

Wash and chop all veggies in medium sizes.

Saute them individually and then save on a container.

Wash and finely chop kale.

Saute kale.

Mix all veggies in a pan after they have been individually sauteed.

Two cans of diced tomatoes.

Blend and boil; add spices (oregano, basil, parsley, garlic, salt, pepper, sugar).

Let it boil at low heat for 30 minutes.

Boil lasagna pasta.

Add layers of pasta, veggie mix, sauce, ricotta and mozzarella cheeses.

Bake until cheese melts (approximately 10 minutes).

Enjoy and top with Parmesan cheese.

Pumpkin Pie with Whipped Cream for Thanksgiving!

Ingredients

• one can of pumpkin puree 
• one pint of heavy whip cream 
• fat-free milk
• liquid egg whites
• pumpkin spice powder
• sugar
• pre-made raw pie crust

Preparation

Blend one can of pumpkin puree, one cup of heavy whipping cream, 1/2 cup of fat-free milk, two table spoons of pumpkin spice powder, 1/2 cup of sugar and the equivalent of 2 eggs in egg whites.

While you blend ingredients, pre-heat the oven to 425 degrees. Then lower the temperature to 350 degrees before you put in the pie.

You can use pre-made raw pie crust, or the pre-made graham cracker crust or make your own from scratch.

If you use the frozen, pre-made raw pie crust, it must be thawed out over night.

Place the crust in a pie mold.

Pour the blended ingredients.

Put in the oven.

Whip the remaining heavy whipping cream. You can add some vanilla and sugar to taste. We prefer not to add sugar as the pie is already sweet.

Enjoy!