Butternut Squash and Spinach Lasagna

Butternut Squash Filling:
• 2 cups butternut squash puree (about half of squash)
• 1 cup ricotta cheese
• 1/2 cup milk (or more, if needed)
• 1/4 + 1/8 teaspoon salt
• 1/4 teaspoon nutmeg
Spinach Filling:
• 1 cup cooked spinach (8 oz uncooked)
• 1 cup ricotta cheese
• 1 cup mozzarella cheese
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• pepper, to taste
Other Ingredients:
• 10 oz lasagna noodles, cooked (for gluten free, use Tinkyada brown rice lasagna noodles)
• 1 and 1/2 cups mozzarella cheese (or more)
• 1/2 cup Parmesan cheese (on top)
• Italian seasoning
• Paprika
• Basil

Make A Quick & Easy Ranch Spinach Dip

Instructions

1. Preheat oven to 375 F.
Butternut Squash Filling:
2. For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:
3. Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:
4. Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).
Lasagna assembly:
5. Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).
6. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.
7. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
8. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
9. Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning, paprika, basil.
10. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Broccoli Cheese Soup

Ingredients

• 1/3 cup butter, sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic, minced
• 6 Tbsp all-purpose flour
• Salt and freshly ground black pepper
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets*
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
• 2 oz parmesan cheese, freshly & finely shredded

Directions

• Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
• Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
• *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.

NEXT TIME I WOULD CHOP THE BROCCOLI IN THE FOOD PROCESSOR FIRST

Garlic and Brown Sugar Chicken

4-6 chicken breasts *I used 2 lbs boneless/skinless chicken breasts
1 cup packed brown sugar *I used 3/4 cup
2/3 cup vinegar  *I used apple cider vinegar
1/4 cup lemon-lime soda *I used Sprite Zero
2-3 Tablespoons minced garlic *I used about 1 1/2 T. fresh minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional) 

Directions:

• Spray slow cooker with non-stick cooking spray. (Crock pot liners are also great!)
• Place chicken (frozen, thawed or fresh) inside slow cooker. 
• Mix together the sugar, vinegar, soda, garlic, soy sauce, and pepper, and pour over chicken. 
• Cook on low for 6-8 hours or high for 4 hours. (Frozen chicken will obviously need a longer cook time.)
• Remove chicken from slow cooker (it should basically fall apart) and pour remaining sauce into a saucepan over high heat. 
• Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
• Remove from heat and let sit for a minute or two (it will continue to thicken as it cools).
• Sprinkle red pepper flakes on top if desired.  

Parmesan Honey Pork Roast

• 1 3-4 lb. boneless pork loin roast
• ⅔ C grated parmesan cheese
• ½ C honey
• 3 Tbsp soy sauce
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 2 Tbsp chopped garlic
• 2 Tbsp olive oil
• ½ tsp salt
• 2 Tbs cornstarch
• ¼ C chicken broth
• 1 tsp sugar, optional

Instructions

1. Place roast in slow cooker.
2. In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
3. Pour mixture over the top of roast.
4. Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
5. Remove meat and place on platter.
6. Strain juices in slow cooker and put into a small sauce pan.
7. Mix cornstarch and chicken broth together.
8. Add into strained juices and stir until thickened over medium heat.
9. Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
10. Slice roast and serve with glaze.