Sweet Potato lasagna

Sweet potato lasagna

Serves: 12

4 c. Spaghetti sauce
2 c. Ricotta cheese
1 c. Cottage cheese
4oz. Grated mozzarella cheese
1 c. Mushrooms
1/4 c. Parmesan cheese
1 tsp. Chopped garlic
6 medium sweet potatoes
2 Tbsps. Dried parsley

 Directions:
 Preheat oven to 350 spray a 9x13 inch pan with nonstick cooking spray. Mix ricotta cheese, cottage cheese, mozzarella cheese, parsley, and garlic. Pour 1c. of sauce in bottom of pan. Arrange the sweet potatoes in the pan so that they touch but don't over lap. Spread 1/2 of the cheese mixture over sweet potatoes. Top with 1/2 of the mozzarella cheese. Top this with 1c. Sauce, 1/3 of sweet potato, the remainder of the cheese mixture and the rest of the mozzarella cheese. Add another cup of sauce, another layer of sweet potato, and the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with foil for 1hour.

Tres Leche Brownie Cake

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Today Living Better Cafe is coming to bring you a recipe that, you never knew existed by revealing an awesome twist you never thought was possible, and Living Better Cafe knows you are going to enjoy every morsel to the last bite. Why Katrina has even made this once before, and there will be a video and some pictures coming very soon. But, Living Better Cafe just could not wait until Friday to share it with you. So, move over Food Challenge Show. Living Better Cafe has a better show to put on. Why this recipe is a recipe you sure want to keep to yourself. Living Better Cafe means: lock yourself in a room and eat your heart out "GOOD".

Tres Leche Brownie Cake

(Twist on Tres Leche Cake)

Serves: vary

1 lg box Brownie mix *(I used instead of Brownie mix, Devil food cake mix.)
1 c. Heavy cream* (can not find heavy cream, I used coconut milk which works fine)
1 can Evaporate milk
1 can sweeten condensed milk

Directions:

Prepare and bake brownie mix using package directions for a 13x 9-inch baking pan. Pieces baked layer at 1-inch with a fork. Once the brownies are cool, pour milk over them and refrigerate overnight.

Storage: (Leftover)

Can last in the refrigerator for no more than a week.

Betcha dollar zucchini - spinach burger

Serves: 6 

1 medium zucchini, grated
2 bunches spinach, chopped
1 garlic clove, minced
1/2 medium red bell pepper, seeded and chopped
1/2 cup chopped onion
3/4 cup breadcrumbs
1- 2 Tbsp chopped red pepper chilli
1/2 tsp salt, to taste
Freshly ground black pepper, to taste
2 eggs, beaten
1 1/2 vegetable oil

 Direction:
Cook and drain spinach, satuèe the garlic, bell pepper, onions. Before mixing with all the other ingredients.
 Heat a large skillet over medium- high heat, and add 1 1/2 vegetable oil. Cook the burgers about 3 mins per side or until golden brown.

veggie Joe

Serves: 4

4 sub rolls
 Eggplant
 Zucchini
 Tomato
 Spinach leaves
 Mushrooms

Joe Sauce:

11/4 cup tomato sauce
 1 clove garlic, crushed
 1 1/4 cup TVP (Texture vegetable protein)

Directions:
Sauté vegetables expect tomato and spinach leaves.
Then add the vegetables to the sauce and prepare sub.

Pink flamingo

Serves: 6

1 can (6oz) frozen pink lemonade

1 bottle ginger ale

1/2 cup pineapple juice

 Pineapple slice (garnish)

Cherry with stem (garnish)

Directions:

 Add  lemonade plus pineapple juice to ginger ale.

 Garnish with pineapple slice and cherry.

BUDGET ALERT: Best way to save is to buy pineapple slices, in their own juices.

Almona letcha know smoothie

Pronounce: Iam - ma  let cha

* Note: if your allergic to dairy or vice versa substitute

Serves: 4

 1 1/2 cup milk ( preferable Rice milk)

 1 cup cocoa powder

 1 cup plain yogurt

 1 cup blueberries

 Directions:

1. Combine all the ingredients in a blender.

2. Blend until smooth.

Rice cakes

Note: this recipe has been adapt, from https://www.food.com. expect for *

Serves: 6

3/4 cup short grain rice (preferably brown)
3/4 tsp. Salt
 3/4 cup water, boiling
3 Tbsp. Oil
1/2 + 1 Tbsp butter
1 pt + 1/4 cup breadcrumbs
1/2 cup milk
 3/4 cup poppy seeds *
 3 eggs

Directions:

Sprinkle the rice and salt into the boiling water. Cover and cook slowly until the water is absorbed, 7-10 minutes. Add Milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender. Stir in 1 egg and 2 Tbsp of butter. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate. Beat the remaining egg in a shallow dish and put crumbs on a piece of wax paper. Shape well. Chilled rice mixture into 6 conical or patty shapes pressing firmly together. Carefully dip each cake into the egg and then cover with crumbs. Melt the remaining Tbsp of butter in a skillet with oil. When  hot, fry the cakes until golden brown; don't  cook them to quickly or the inside will remain cold.