One Dish Meals

Spanikopita
de-watered spinach finely chopped onion ½ lb. fetta 6 eggs chopped mushrooms chopped garlic	salt pepper oregino filo dough melted butter
saute mushrooms, onions, garlic, & spices. mix together with spinach, eggs, & fetta. brush each sheet of filo dough. layer .66 on bottom. pour in filling. cover with remaining filo. bake at 350 for an hour.

Lasagna
fresh pasta strips or Bertolli no-bake lasagnia noodles ms. heidi's pasta sauce or 1 jar pasta sauce + 1 c. tomato sauce 2 c. ricotta 2 eggs 1 onion 16 oz crimini mushrooms, minced	1 head garlic, minced salt, pepper, fresh basil & oregeno, minced 1 med. zucchini 2 blocks frozen spinach 1 bunch asperagras 8 oz. mozzerella, shredded
Saute onion until translucent and let cool. Combine with ricotta, eggs, mushrooms, garlic, and spices; set aside. Thinly slice zucchini, thaw & squeeze spinach, chop asperagras. Layer in a 9x13: pasta, zucchini, sauce, pasa, ricotta mixture, pasta, spinach, sauce, pasta, ricotta mixture, pasta, asperagras, sauce, pasta, sauce, cheese. Cover with foil and bake for an hour at 350. Remove the foil and broil for 5 min or until golden brown.

Vegtable Penne
Penne pasta for 4 1 lg can of diced tomatoes 1/2 an onion, minced 8 cloves garlic, chopped 1/4 c. fresh basil, chopped salt, pepper 1 bunch asperagras, in 1 in. segments (optional) 1/4 lb. shrimp (optional)	16 oz. crimini mushrooms, quartered 1 sm. zuchini, peeled & chopped 1 T. olive oil 1/2 c. half & half 1/2 T. balsalmic vinigar parmisian cheese pine nuts
Prepare the pasta. Saute onion in oil until translucent, add zuchini, garlic & mushrooms & saute until mushrooms release water. Add everything else except the dairy & nuts & shrimp and let simmer for aobut 20 minutes or until the zuchini desolves and the aspergrass is cooked. Remove from heat, add half & half & cooked shrimp and serve over the pasta and topped with freshly grated parmesian and a few pine nuts.

Jer's Mushroom Pasta
Linguni 1lb crimini mushrooms per person fresh basil white wine	salt & pepper parmisian cheese garlic bread
Prepare the pasta. Slice the mushrooms in thick slices & cook in a skillet with the garlic, basil, wine, salt & pepper until liquid is gone. Toss with pasta & top with parmisian. Serve with garlic bread.

Spicey Peanut Noodle
Sauce: .33 c. soy sauce 2 T. crushed red pepper 1½ T. honey ¾ c. peanut butter 2½ T. sherry 1 t. garlic 2 T. sesame oil 1 T. dry ginger .33 c. water ¼ c. cream of coconut dash of salt	Add to: 1 lb cooked linguine 1 c. chopped peanuts 3 chopped radishes 1 stalk chopped cellery 3 chopped green onions
Mix & refrigerate.

Chicken Wraps serves 2
1 chicken breast 1/3 lg. head of romaine 4 oz shreaded pepper jack 1/3 pint cherry tomatoes, halved 10 black olives, broken	1/4 c. light ranch dressing 1/4 c. light sour cream 2 T. tahini 2 large flour tortillas
Grill/fry chicken & shread. Toss ingredients in bowl, roll in tortillas.

Steak & Pasta with Beans serves 4
1/2 box rotini 1 lb green beans oil salt 1 1/3 lb steak (serloin top butt) 1/2 onion, minced 1 T. flour	8 lg. crimini mushrooms 1 lg. tomato 1/2 c. stock broth 1/4 c. white wine 1 T. capers 1 T. tomato paste 1/4 c. cream
1. oil & salt beans on a cookie sheet & bake at 450. Toss at 10 minutes & take out abt. 10 min later when browned. 2. 2 T oil smoking in pan at med-high. Salt steak, put in pan & let set for 2 min. Flim & cook 6 min at med. Remove & cover with tin foil. Saute onion & mushrooms. Brown flour & deglaze with wine. Add broth, tomato & paste. Simmer unti thick. Add capers, cream, & steak juice. Cut steak into strips & place on pasta, cover with sauce, serve with beans.

Pasta with Collards serves 8
2 lg slices toast 3 T. olive oil 6+ garlic cloves 5 oz canadian baccon (or courntry baccon med onion 1/4 t. pepper flakes	2-3 bunches collards (or 2 pkgs frozen) 2 c. chicken broth 1 can garbanzo beans 1 lb wheat angle hair pasta 1/2 lb fontina cheese
Pulse bread in a food processor until coarse (or chop finely). Toss in a skillet with 2 T. oil until browned. Add 3 cloves pressed garlic & toss until fragrant & remove from pan. Set water to boil with 1 T. salt. Chop CB into 1/4 in pieces & fry until crispy & remove to bowl. Brown onions, add 3 clove chopped garlic & chili flakes. Add chopped collards. When wilted, add broth & chopped garbanzos. Cook pasta just shy of al dente. Simmer greens until tender, abt 15 min. Toss on heat with pasta & stir until liquid is gone. Add dredged cheese & pork. Top with crutons.