This recipe is adapted from this recipe at Cooking Light. After reading the reviews, we added tomato, feta cheese and kalamata olives to the original recipe in the January 2011 Cooking Light magazine.

Spinach Salad with Garlic Vinaigrette

Side Dish of the Month

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 6 cups baby spinach leaves (about 6 ounces)
• 1/4 cup vertically sliced red onion
• 1 tomato cut in chunks
• 1/4 cup feta cheese
• 6 kalamata olives, sliced

Preparation

1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach, tomato, feta cheese, olives, and red onion; toss to coat.

Spinach-Pasta Salad Variation: Cook 1/2 cup mini farfalle according to package directions. Drain. Rinse with cold water; drain. Add garlic vinaigrette, 3 cups baby spinach, and 1/4 cup chopped red onion. Yield: 4 servings. CALORIES 106; FAT 5.4g (sat 0.8g); SODIUM 108mg

Wilted Spinach Variation: Increase garlic to 3 thinly sliced cloves. Heat vinaigrette in a large skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Gradually add 1 (9-ounce) package fresh spinach; toss until wilted. Yield: 4 servings. CALORIES 78; FAT 5.1g (sat 0.7g); SODIUM 191mg

Spinach Baked Potato Variation: Microwave 4 (6-ounce) Yukon gold potatoes 13 minutes or until tender. Prepare wilted spinach; divide spinach among potatoes. Top each with 1 1/2 tablespoons crumbled feta cheese. Yield: 4 servings. CALORIES 255; FAT 8.1g (sat 2.8g); SODIUM 358mg

Classic Lasagna Recipe

This is the recipe I have used since I got married. I could not find it so I had to search for it and decided to post it so I can find it next time.

American Beauty Classic Lasagna

Servings 8

For a complete meal serve with bakery garlic bread and green salad.

Ingredients

1 pound(s) Ground beef (I use Papa Mack's spaghetti sauce in place of ground beef and spaghetti sauce)

3 cup(s) Spaghetti sauce, about 28 ounce jar

16 oz package(s) Lasagna noodles, uncooked

4 cup(s) Ricotta cheese(I use cottage cheese)

2 cup(s) Mozzarella grated cheese, divided

1/4 cup(s) Parmesan cheese, grated

2 Eggs

1 tablespoon(s) Parsley, chopped, fresh

1 teaspoon(s) Salt

1/4 teaspoon(s) Black pepper

Directions

In a large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees. In large bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 9x13 pan. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce a=; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 additional minutes, or until lightly browned. Let stand 10 minutes before cutting.

Make ahead directions: Prepare as directed above. Do not bake. Cover tightly with plastic wrap and then foil. Freeze up to 2 months or refrigerate up to 48 hours. Remove foil and plastic wrap; replace foil. If frozen bake at 350 degrees 2 hours and 15 minutes. Remove foil and bake for 10 additional minutes or until lightly browned. If refrigerated, bake at 375 degrees 50-60 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer or until lightly browned. Let stand 10 minutes before cutting.

To make individual portions, prepare as directed in recipe above. Refrigerate unbaked lasagna overnight. Cut into 8 to 12 squares (serving size pieces). Place each piece in small microwave safe dish. Cover tightly. Freeze up to 2 months. Thaw in refrigerator over night. Microwave each dish, loosely covered at HIGH 2 1/2 to 3 1/2 minutes or until hot and bubbly.