Lasagna Spirals

Ingredients:

• 10 wide lasagna noodles
• 2 (10 ounce) packages chopped frozen broccoli, thawed and drained OR 2.5 cups chopped spinach
  
• 1 (15 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 4 green onions, chopped
• 2 teaspoons dried basil
• 1/4 teaspoon ground nutmeg
• 1 (32 ounce) jar spaghetti sauce
• 1/2 cup grated Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
4. Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
5. Bake in preheated oven for 30 minutes.

Special Diet Considerations:
There's no way we know of to make this recipe dairy-free or vegan. It is just one of those we wouldn't even try.

An online search says there are decent gluten-free lasagna noodles available for those who need them.

Source

Tomato and Artichoke Pasta

There's no way you'd get someone in my family to eat any of the foods in this meal individually, but together they make a delicious homestyle food that's easy to throw together.

This recipe is enough to feed a small army, so scale it down if necessary.

Ingredients:
2 (14 oz) cans rinsed and broken apart artichokes
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 (8 oz) cans tomato sauce
3 (14 oz) cans Italian style stewed tomatoes
1/2 (4.25 oz) can (or as desired) diced olives
2 (16 oz) cans rinsed chickpeas
1.5 cup chopped yellow onion (about 1 lg onion)
6 small mushrooms, diced
6 cloves garlic, minced
1 lb dry rotini or mezze penne pasta
Italian seasoning to taste
Black pepper to taste
Some oil for sautéing

Directions:
1. Put one large pot of water on to boil. When it boils, add the pasta and cook until al dente, about 8 minutes.
2. Heat oil in a skillet and add onions and garlic. Sauté on medium-high until onions are translucent.
3. Drain the water out of the pasta. Add the cooked pasta, artichokes, olives, mushrooms, tomatoes, paste, sauce, onions, chickpeas, and spices to the pot. Simmer until heated through, about 8-10 minutes.

What We Do:
We use fire-roasted diced tomatoes and remove the stems from the artichokes and mushrooms, only using the tops.
This can be served cold for lunch the next day if desired.

Special Diet Considerations:
Buy wheat- or gluten-free pasta if necessary.
Use vegetable oil and not olive oil for strict fasting.

Shepherd's Pie

This fast and simple casserole is easy to adjust for what you have on hand. If you're in a rush, instant potatoes will save you prep time.

Ingredients:
5 large potatoes, peeled and quartered
2 carrots, sliced
1 (16 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon Cajun seasoning
3 tablespoons margarine or butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons unflavored milk or alternative
1 onion, chopped
1 teaspoon vegetable oil
1 (19 ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1 teaspoon soy sauce or balsamic rice vinegar
1/2 teaspoon white sugar
1/2 teaspoon paprika

Directions:
1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
4. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
5. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
6. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with paprika. Bake uncovered at 375 degrees F (175 degrees C) for 30 minutes.

What We Do:
Original Rice Dream rice milk (though I might try nut-based MimicCreme now that I have some)
Flavored canned tomatoes
Asparagus tips, corn, carrots, and peas
Extra beans
Fleischmann's unsalted margarine
Balsamic Rice Vinegar