Vegetable Lasagna

1 large chopped onion

1/2 lb shredded carrots

1/2 lb coarsely chopped fresh mushrooms

2 Tbsp vegetable oil

2 c small curd cottage cheese

2 eggs

1/4 c Parmesan cheese

1 tsp oregano

1 (15 1/2 oz) jar spaghetti sauce

6 cooked lasagna noodles

1 (10 oz) pkg frozen chopped spinach, thawed and drained

1/2 lb peeled and coarsely chopped tomatoes (I used yellow tomatoes from my dad's garden)

2 c shredded mozzarella cheese

Preheat oven to 375. Saute onion, carrots and mushrooms in oil over medium-high heat until tender. Drain and set aside. In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano.

In 2-qt (7"x11") baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion/carrot/mushroom mixture and half of cheese mixture. Cover with remaining noodles, spaghetti sauce, spinach and remaining cheese mixture. Top with tomatoes and mozzarella cheese.

Bake for 40-45 min or until bubbly. Let stand 10 min before serving.

Note: The yellow tomatoes had a slight lemon flavor and were delicious on top. I did find myself thinking it was pineapple when I saw it on my fork!
Source: GE cookbook

Sour Cream Chicken Quiche

1 (9 inch) frozen prepared pie crust, thawed

1 Tbsp olive oil

1/4 c chopped onion

1/4 c chopped green bell pepper

1 Tbsp all-purpose flour

1 c cooked, cubed chicken meat

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp ground black pepper

1/2 c shredded sharp Cheddar cheese

1/2 c shredded Swiss cheese

2 eggs, lightly beaten

3/4 c milk

3/4 c sour cream

Preheat oven to 400 degrees and line a 9-inch pie plate with thawed pie crust; refrigerate until ready to fill.

Heat olive oil in a medium skillet over medium hight heat. Saute onion and bell pepper for 3 minutes, stirring frequently. Add flour, then cook and stir for an additional 2 minutes. Finally stir in chicken, salt, nutmeg and pepper until well mixed.

Spread chicken mixture over the bottom of the unbaked pie shell, and top with Cheddar cheese and Swiss cheese. In a small bowl whip together the egg beat, milk and sour cream and pour mixture over chicken mixture.

Bake at 400 degrees for 20 min, then reduce temp to 350 degrees and bake for another 30 to 35 min, or until a knife inserted into the pie comes out clean.

Source: What's Cooking at Carrie's

Originally: allrecipes

Macaroni & Cheese

8 oz elbow macaroni, cooked

1/2 lb shredded cheddar cheese

1/4 c butter

1/4 c flour

2 c milk

1 tsp salt

1/8 tsp pepper

1 1/2 c chopped ham (deli chipped ham works great too)

Melt butter, take off heat and add flour. Slowly add milk and seasonings. Bring to a boil, let boil one minute.

Put chopped ham in colander before draining noodles (this will warm up the ham if its been in the fridge). Put half of noodles/ham in greased casserole dish and top with half of cheese. Repeat. Pour sauce over top and sprinkle with a little cheese. Bake at 375 for 15-20 minutes.

Personal Variation: We were out of elbow macaroni so I used up what we had

Source: My mom

Barbecued Flank Steak Sandwiches

1 lb flank steak, trimmed

1/2 tsp salt

1/4 tsp freshly ground black pepper

8 slices red onion

1/4 c ketchup

2 Tbsp light brown sugar

1 Tbsp cider vinegar

1 Tbsp Worcestershire sauce

1/4 tsp chipotle chili powder

4 hoagie rolls

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with salt and pepper. Add steak to pan; cook 6 min on each side or until desired degree of doneness.

Remove steak from pan; let stand 10 min. Add onion to pan; cook 3 min on each side or until lightly browned. Remove from pan; cool.

Combine ketchup and next 4 ingredients in medium saucepan. Heat through. Cut steak diagonally across grain into thin slices. Add steak and onions to ketchup mixture; toss to coat.

Divide steak mixture evenly among rolls (let them sit under the broil for a min or two to toast).

Personal Variation: We like onions - as you can probably tell from the picture! This is not a meal I make often because there are a lot of last minute steps that make it hard to do while all the children are awake - but it is so yummy, I try to make it every other month!

Source: Southern Living's Cooking Light magazine, March 2007

Ham and Cheese Pie

1 (8 oz) can refrigerated crescent rolls
1 ½ c finely chopped cooked ham
1 (8 oz) package Monterey Jack cheese, cubed
2 Tbsp grated Parmesan cheese
2 Tbsp finely chopped onion
2 large eggs, lightly beaten

Unroll crescent rolls, and separate into 8 triangles. Fit 5 triangles into a 9-inch pie plate, pressing edges together to seal.

Combine ham and remaining 4 ingredients; spoon into prepared pie plate.

Cut remaining 3 triangles into thin strips; arrange them over mixture.

Bake on lowest oven rack at 325° for 1 hour. Let stand 5 minutes before serving.

Yield: 4 servings.

Source: The Ultimate Southern Living Cookbook