Sweet and Sour Tuna

** omit if allergic
Serves: 6

1/4 tsp cracked pepper
1 tsp salt
1/2 c. Sweet & Sour sauce
2 Tbsp. Chopped fresh dill
Tuna (vary on the ounce)**
Bread

Direction:
Combine all the ingredients, except the bread. 

Substitution:

 * * Tofu

French Tomato soup

(Twist on: French Onion soup)

Note: Living better cafe wants to make it's follower happy.
So if there is a food allergy you may have, leave it to L.B.C to do the work for you. By finding a substitution so you can feel better. You're substitute will be at the end of this recipe.

** omit if you are allergic
 Serves: 6

1 1/2 c. Thinly sliced onions** 
6 c. Tomato juice
 1/4 tsp. Pepper
3 oz. Mozzarella cheese **
6 slices of french bread, toasted

 Directions:

Mix the first three ingredients and simmer for 20 minutes.
Add the soup into 6 oven proof bowls. Topping each with a slice of toasted french bread. And 1/2 oz of cheese broil until cheese is melted.

Substitution:
 **Asafetida
** vegan cheese

Jambalaya salad

Jambalaya Salad
(Twist on Jambalaya)

 Serves: 4 to 6 
* omit if your vegan/ vegetarian
 * * omit if you are allergic

1 1/2 lb. Turkey sausage*
1/2 tsp. Fresh garlic, minced
1/4 c. Tomato sauce
1 1/2 lbs. Peeled shrimp**
1/2 c. Celery, sliced
1/2 c. Chopped bell pepper
1 1/4 c. Water
1 box yellow rice mix
2 Tbsps. Butter
1 can beef broth*
4 oz. Mushrooms, sliced
4 oz. Cherry tomato halves
4 medium heads of romaine lettuce
1 c. Grated Parmesan cheese

 Direction:
Melt butter in sauce pan, sauté; celery, bell pepper & garlic.
Stir in beef broth, tomato sauce, yellow rice mix; bring to a boil again cover & reduce heat.
 Simmer until liquid has evaporated & rice is tender. Once cool serve over lettuce, top with mushrooms, cherry tomatoes & sprinkle with cheese.

To add pizzazz:
Turn it into a wrap on the go.
Take a tortilla wrap, place Jambalaya salad inside it. Roll n' Go!

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

Please consider reading what Living Better Cafe has to offer because Living Better Cafe Presents...Coffee Talk cares so much about you!.

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.