Parmesan

Adapted only just slightly from Hungry Girl Super easy, low-calorie, no-guilt pizza for one! The bright green crust reminds me of St Patrick’s Day … and while it’s not like…

Adapted slightly from Cooktoria A healthy, delicious meatless dish made from mushrooms, zucchini (ok, I used yellow squash), and a bit of cheese and breadcrumbs that is surprisingly convincing at…

A hearty, meaty, comforting layered casserole with enticing spices, Moussaka is the Greek version of lasagna. I lighten mine up and make it a little easier to make as well…

It’s been beautifully sunny this month, but today it’s raining outside and chilly … total soup weather.  I am wishing I had saved some of this vibrant tomato soup I made…

I decided to have a big hurrah to say goodbye to summer … I took Thursday afternoon and Friday off so I could go up to visit my parents before…

Eggplant Parmesan is a divine dish even for eggplant haters, but it is typically loaded with fat from frying the eggplant and then putting sauce and loads of cheese on…

Adapted from Food.com and Texas Cookin’ A looong, long time ago, I made a Shlotzky’s Original Sandwich recipe (making the bread dough in my bread machine) and the result was…

Slightly adapted from The Healthy Maven I’ve discovered the simplest, most elegant way to make zucchini noodles. I admit, I do have one of those spiralizer things for making zoodles…

An amazing fresh tomato pesto sauce you can enjoy with any pasta or gnocchi … recipe just slightly adapted from Linda’s Italian Cuisine I’m not quite done with the tomato recipes…

Adapted from The Fiery Redhead To be honest with you, I’ve been a lover of Ragu pasta sauce ever since the early days of the World Wide Web. I was…