The Quick/Fancy Pesto Triscuit

The Quick/Fancy Pesto Triscuit

Hey look at that, a SECOND post.

I've made loads of things.  Maybe I'll eventually show you my stuffed mushrooms.  But I felt like posting this one.  This one was a tasty treat that was super easy, made on a whim, and ended up being delicious.

Delicious little bite size apps!

What to get:
These amounts completely depend on how much you want to make

• 1 box of triscuits (any kind, I had reduced fat and it was still good)
• pesto (any kind, including homemade)
• chopped olives
• cherry or grape tomatoes
• Parmesan, sliced
• Plus some additional spices to taste . . . garlic salt / pepper.
• Optionally some balsamic drizzled over the top is fantastic.

What to do:

1. Place desired number of desired triscuits out
2. Scoop a small spoonful of pesto onto the cracker
3. Scoop a slightly smaller amount of copped olives
4. Chop grape/cherry tomatoes in half and place one half onto each pesto/olive mound
5. Stick parmesan slices in-between the pesto and cracker
6. Shake a little garlic salt and grind a little pepper on top
7. Enjoy!

Accidentally Vegetarian Lasagna

Hello!

First post here.  Potentially last post. Who knows?

I'm really just using this as a place to post things that I come up with that I decide to share or save. Today- I have Accidentally Vegetarian Lasagna. With loads of random food in my pantry I was looking to get rid of some of the stuff I've had for ages but never used.  I'd found this recipe for Beef and Mushroom Lasagna . . . and came up with:

Accidentally Vegetarian Lasagna

What to get:

• 1 can Cream of Mushroom Soup
• 1/4 cup skim milk
• 1 pkg Morningstar Farms - Veggie Meatballs (about 1/2 lbs chopped)
• 1 10oz package of frozen chopped spinach (thawed and drained)
• 9 lasagna noodles, cooked and drained
• 2 cups pasta sauce (I used Italian and Basil)
• about 1 cup shredded mozzarella cheese and/or parmesan (or any Italian cheese)
• Plus some additional spices to taste . . . garlic salt / pepper / oregano 

What to do:

1. Heat oven to 400 F
2. Mix together the milk with the cream of mushroom soup (and in some spices to taste- garlic salt and pepper)
3. Mix together chopped veggie meatballs AND spinach AND pasta sauce
4. Layer everything in an 11 x 7 x 2-inch baking dish (I only had an 8 x 8 x 2 . . . which was fine I just used less noodles)
1. BOTTOM LAYER - half of the meatball-spinach-sauce
2. Noodle layer (3 noodles)
3. MIDDLE LAYER - Cream of Mushroom Soup
4. Noodle layer (3 noodles)
5. TOP LAYER - other  half of the meatball-spinach-sauce
6. Noodle Layer (3 noodles)
7. sprinkle cheese on top with a little bit of garlic salt and oregeno
5. Cover
6. Bake for 30 minutes
7. Uncover
8. Broil for about 4 min or until cheese browns a little on the top
9. Let rest for 10 min
10. Enjoy!

Serves about 6 and about 350-400 calories a serving (depending on how much cheese you like!)