Cajun Chicken Pasta

(Reba O.)
8 ounces Rotini pasta
2 Tablespoons butter
2-3 chicken breasts cut into small strips
1 1/2 teaspoons Cajun seasoning
1/2 red pepper cut into small pieces
1 can evaporated milk or 1 1/2 cups soy milk
1/2 teaspoon basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese (optional)
1-2 T flour

Thoroughly coat chicken with Cajun seasoning. Melt butter in large skillet over medium heat and saute chicken 5-7 minutes until no longer pink. Add peppers to the chicken and cook 2-3 more minutes. Add flour to pan and Reduce heat to medium low. Add milk and spices and heat. Cook pasta according to package directions. Add drained pasta to chicken and sauce. Sprinkle with cheese and serve.

Veggie Lasagna

1 jar spaghetti sauce

carrots

onion

mushrooms

spinach

red bell pepper

artichoke hearts

Italian seasoning

garlic

lasagna noodles

tofu or ricotta cheese

Cook lasagna noodles as directed.

In a pan heat olive oil and garlic. Chop carrots, onion mushrooms, pepper and Italian seasoning add to garlic. Cook until tender.

Layer noodles vegetables, spinach, artichoke hearts, and tofu in a 8x8 pan. Pour half jar of sauce on top then add another layer of noodles, veggies, tofu and sauce. Top with mozzerella cheese and bake at 350 until hot through.

Berry Pancake Puff

Angie L.

1/3 C. orange marmalade

3 c. berries

3 tbs. melted butter

1 c. milk

6 eggs

1 c. flour

½ tsp. salt

2 tbsp. powdered sugar

Grease baking pan with 1 tbs. melted butter. Mix flour, salt in bowl set aside. Whisk 2 tbs. of melted butter, milk, eggs in bowl. Combine both mixtures and whisk together (will be slightly lumpy), pour into baking dish. Bake on 450 degrees for 13 minutes, and then 350 degrees for 15 minutes.

Coat berries with marmalade.

Remove from oven and sprinkle with powdered sugar. Pour berry mixture on top of pancake.