Lemon Garlic Broccoli

Lemon Garlic Broccoli (by Keri)

2 lb. broccoli
3 T. butter, plus 1 T.
2 T. lemon olive oil
4-5 cloves garlic, finely chopped
2 shallots, finely diced
1 T. Dijon mustard
2-3 T. lemon juice
1 t. crushed red pepper
Salt & Pepper

Cook broccoli until tender. Melt butter & olive oil over medium heat in a large sauté pan. Lower heat to medium-low; add garlic and shallots and sauté 1-2 minutes until softened and fragrant. Add lemon juice and Dijon mustard and stir to combine. Add crushed red pepper flakes, salt & pepper and stir. Taste and add additional seasoning or lemon juice as needed. Melt final tablespoon of butter into sauce just before adding the broccoli. Stir until all broccoli is coated and serve.

Chicken with Lemon Risotto and Asparagus

Nothing here is mine - so here are all the links!

Chicken (didn't do the veg)

Lemon Risotto

Asparagus

Loved the asparagus. The chicken recipe is my go-to, easy dinner recipe. Really tasty, and very versatile. And risotto. YUM!

Veggie Lasagna

This basis of this recipe came from a vegetarian friend in Texas--what a great alternative to regular lasagna that honestly feels too "heavy" sometimes. I've made this quite a few times and am always tweaking it depending on what I have on hand. One of these days I'd like to try a spinach variety...

The kids don't think they like it but they always eat it just fine! 

(these measurements are for the above size meal--a 7*11 baking dish)

lasagna noodles, cooked al dente, about 1/3 of a box of noodles

1 yellow, crookneck squash, chopped

1 medium zuchinni, chopped

handful of shredded carrots

handful of chopped onions

1/2 a jar of spaghetti sauce

white cheese, mozzarella or monterey jack (I prefer the mj or a mix so that it's not so stringy/rubbery)

cottage cheese or ricotta cheese (vary amount depending on your preference--I did not use the entire small-size container) (also, I've always used cottage cheese because I generally have some around--I used to think that sounded gross, but, I don't mind it!)

Add your veggies to the spaghetti sauce and let it cook on the stove for a few minutes (mostly just to heat everything up to same temp and let flavors start to meld---do NOT cook your veggies into a mush!) You may want to add a little water but not too much because the veggies have a lot of liquid.

Gently mix your cheeses together. 

Layer in your baking dish: sauce (cuz you don't want noodles to stick to the bottom of the pan), noodles, sauce, cheese, noodles, sauce, cheese, etc. so that it creates a yummy stack that you can't wait to eat!

Cover with foil and bake at 350 for 20 minutes. Uncover and let it bake for another 5 minutes or so.

**sorry this recipe doesn't give exact amounts! I never take measurements of my vegetables and the rest is largely due to personal preferences--I've noticed people are generally pretty picky about how they like their lasagna!