Layered Mexican Barley Casserole   (wearychef.com)
Ingredients:
2 cups vegetable broth
1 tsp chili powder
1 tsp cumin
1 tsp dried oregano
¾ cup pearl barley
1 onion sliced
1 red pepper, sliced
½ tsp salt
1 lb veggie burger (Morningstar or Yves brand)
2 cloves garlic, crushed
½ tsp chili powder
16 oz prepared fresh salsa
1 cup shredded Mexican blend cheese (can use vegan cheese)
                                                                                                                                       4 green onions, sliced.
Instructions:

1. Bring vegetable broth, chili powder, cumin, and oregano to a low boil in a medium saucepan.  Stir in barley, cover and reduce heat to low.  Cook 45 minutes or until liquid is absorbed.  
2. About 20 minutes before barley is ready, preheat oven to 400 degrees.  Spray a 13X9” baking dish with cooking spray.
3. Spray a large skillet with cooking spray, and heat over medium heat.  Add onion and bell pepper strips, sprinkle with salt, and saute until vegetables are tender.  Remove from pan to a bowl.
4. In the same skillet add the veggie burger, garlic and chili powder.  Saute.
5. Spread cooked barley in the bottom of the baking dish.  Spread peppers and onion over the barley and then the veggie burger.  Spread the salsa over the top and then the cheese.  Sprinkle with green onions.
6. Bake for 15-20 minutes until cheese is melted.  

Serves: 6

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Creamy Feta and Asparagus Casserole with Orzo  (adapted from thewimpyvegetarian.com)

Ingredients:

• 1 cup uncooked orzo
• 2 tsp olive oil, plus more for the pan
• 2 large leeks, white and light green parts only, thinly sliced rounds
• 3 cups asparagus pieces (1”pieces)
• 3 large garlic cloves, minced
• 1 small onion, chopped
• 1 ½ tsp salt
• 1 tsp ground pepper
• 1 tsp dried thyme
• 2 cups coarsely chopped Swiss chard (spinach or kale can be substituted)
• ½ cup crumbled feta
• 1 Tbsp capers
• 3 large eggs
• 1 cup plain Greek yogurt
• 2 tsp lemon zest

Directions:

1. Preheat the oven to 350 degrees F, and butter a 2 quart baking dish
2. Fill a medium pot with salted water and bring to a boil.  Cook the orzo until al dente, about 5-7 minutes.  Drain and set aside.
3. In a large skillet over medium high heat, heat up the olive oil, and add the sliced leeks, onion and asparagus.  Saute until softened, about 15 minutes. Stir in the garlic, salt, pepper and thyme; cook for an additional 2 minutes.  Turn off the heat and fold in the hot, cooked orzo, Swiss chard, feta and capers.
4. Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt and zest.  Gradually fold the orzo mixture into the mixture, stir to combine with a spatula, and pour into the prepared baking dish.  Bake for about 40 minutes or until the top is slightly browned along the edges and the center is set completely.  Let cool for 10 minutes before serving.

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​Butternut Squash Enchilada Casserole    (from Makingthymeforhealth.com)
Ingredients:

• 1 medium sized butternut squash, peeled and diced (approx. 2-2 ½ lbs)
• 1 yellow onion, diced
• 2 cloves garlic, diced
• 1 poblano or green bell pepper, cored and sliced
• 2 jalapenos, cored and diced
• 2 Tbsp olive oil
• 2 tsp cumin powder
• Sprinkle of salt and pepper
• 1 (15oz) can black beans, drained and rinsed
• ½ cup cilantro, chopped
• 2 cups fresh baby spinach leaves (optional)
• 2 cups salsa or enchilada sauce
• 8 small or 6 large corn tortillas; cut into quarters
• 1 ½ cups shredded Mexican cheese (can substitute vegan cheese)

Directions:
Preheat the oven to 400 degrees F then place the diced butternut squash, onion, garlic, jalapeno and poblano pepper in a 9 X 13” baking dish and toss with oil.  Sprinkle with cumin, salt & pepper (to taste) then mix until evenly distributed.  Roast vegetables in the oven for about 40-45 minutes, until the squash is tender.  Remove from the oven then lower temperature to 350 degrees F.

Transfer the roasted vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro.  Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading a thin layer of the salsa along the bottom, then cover with a layer of tortillas.  Top the tortillas with ⅓ of the roasted vegetable mixture then ½ cup cheese.

Layer tortillas on top of the vegetables followed by the baby spinach leaves.  Top with a thin layer of the salsa and another ⅓ of the roasted vegetables then ½ cup shredded cheese

Lastly, add the last of the tortillas, a thick layer of salsa and the last ⅓ of the vegetables on top.  Sprinkle with remaining cheese and bake in the oven for 20 minutes, until light golden brown on top.  Allow to cool for at least 5-10 minutes then cut into squares and serve.  Garnish with avocado, cilantro or plain Greek yogurt.
Serves: 6

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Healthy Green Bean Casserole (Vegan)   (adapted from hummusapien.com)

Ingredients:

• Heaping ½ cup raw cashews, soaked for 4 hours or overnight
• ½ cup unsweetened almond milk
• 2 medium onions, thinly sliced
• 3 Tbsp whole grain bread crumbs (can sub gluten free bread)
• 3 Tbsp flour of your choice
• 2 ½ tsp salt (divided)
• 2 lbs frozen green beans (could substitute fresh)
• 1 Tbsp extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2-8 oz packages sliced mushrooms, chopped
• ⅛ tsp ground nutmeg
• 1 Tbsp soy sauce (substitute tamari for gluten-free)
• ¼ cup dry white wine
• Freshly ground black pepper, to taste

Directions:

1. Place cashews in a bowl and cover with water.  Soak for at least four hours or overnight.
2. Blend soaked cashews with almond milk in a blender or food processor until completely smooth and creamy.  Set aside.
3. Preheat oven to 475F.
4. Place onions, bread crumbs, flour and 1 tsp salt in a large bowl, tossing to combine.  Be sure to separate each individual onion piece.  Spread onions in an even layer on a baking sheet sprayed with a cooking spray.  Spray onions once again with cooking spray.  Bake for 25 minutes, tossing halfway through.  Once onions are done cooking, remove from oven and lover oven heat to 350F for casserole.
5. Bring a large pot with two inches of water to boil.  Once boiling add green beans.  Bring back to a boil and cook over medium heat for about 5 minutes, or until crisp-tender.  Drain and run cold water over green beans to stop cooking.  Set asked.
6. In a large skillet, heat olive oil over medium heat.  Once hot, add onion.  Cook for five minutes and then add garlic and mushrooms.  Cook for another ten minutes, stirring often.  Add nutmeg, soy sauce, white wine, 1 ½ tsp salt, pepper.  Simmer for about five minutes.
7. Stir in cashew cream and ¼ of the baked onions.  Stir in cooked green beans.
8. Spread mixture into a large casserole dish.  Top with remaining baked onions.  Bake at 350F for 20 minutes.

Serves 8

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​Broccoli, Cheddar & Quinoa Casserole   (adapted from cookieandkate.com)
Ingredients:

• 2 cups vegetable broth or water
• 1 cup quinoa (rinsed and drained)
• 16 oz broccoli florets (pre-packaged or sliced from 2 large bunches of broccoli)
• 2 Tbsp olive oil
• 1 tsp salt
• ½-1 tsp black pepper to taste
• ½ tsp red pepper flakes (to taste)
• 8 oz (about 2 ½ cups) freshly grated cheddar cheese, divided
• 1 cup low fat milk or unsweetened plain almond milk or soy milk
• 1 Tbsp butter (or olive oil)
• 2 cloves garlic, pressed or minced
• 1 slice whole wheat bread (substitute ¾ cup bread crumbs)

​Directions:
- Preheat oven to 400 degrees.
- To roast broccoli:  Slice broccoli into bite size pieces.  Toss in bowl with 2 Tbsp olive oil, salt and pepper to taste.  Arrange in single layer on baking sheet with parchment paper and bake for about 20 minutes until broccoli is tender.  Take out and cool.
 Reduce oven to 350 degrees.
-To cook quinoa:  Bring vegetable broth or water to boil in medium sized pot.  Add quinoa, reduce heat to low and simmer 17-20 minutes, or until liquid is absorbed.
-To make breadcrumbs:  Tear bread into bite size pieces and toss them into a food processor or blender.  Process until bread is in small crumbs.  In a small pan, over medium heat, melt the butter, and garlic, cook until fragrant and stir in bread crumbs until browned and crisp.
Put quinoa in a mixing bowl and add salt, pepper, red pepper, 2 cups grated cheddar cheese, and milk.  Then toss in the broccoli.
Pour mixture into a 9“ square baking dish and top with ½ cup grated cheese and sprinkle breadcrumbs on top.  Bake at 350 degrees uncovered for 25 minutes until top is golden.  Cool 10 minutes before serving.          Servings: 6

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Cheesy Eggplant Parmesan Casserole   (adapted from allrecipes.com)

Ingredients:

• 2 Tbsp. olive oil for brushing, or as needed
• 2 eggplant, cut into ½ inch thick slices
• 1 Tbsp. olive oil
• 1 onion chopped
• 8 oz. mushrooms, sliced
• 3-4 clove garlic, minced
• 1 (15oz) can tomato sauce
• 1 tsp. dried oregano
• 1 tsp. dried basil
• Salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F
Brush about 2 Tbsp olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
Bake in the preheated oven until eggplant is tender and browned, 20-25 minutes.  Remove eggplant from oven and reduce temperature to 350 degrees F.
Heat 1 Tbsp olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5-10 minutes.  Add tomato sauce, basil, and oregano; bring to a boil.  Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
Arrange about ½ the eggplant slices in a 2 quart casserole dish; top with ½ the sauce, ½ the mozzarella cheese, and ½ the Parmesan cheese.  Repeat layering with the remaining ingredients.
Bake in the preheated oven until hot and bubbling, about 25 minutes.  Cool for about 5 minutes before serving.
This was delicious if you like eggplant parmesan!  You could substitute a 15 oz jar of your favorite prepared marinara sauce instead of the plain tomato sauce.
Serves: 6  Calories 223  ​

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​Creamy Pumpkin Pasta Bake  (adapted from allrecipes.com)

• 1 lb rotini pasta (or pasta of choice)
• 1 box Morningstar sausage links
• 4 Morningstar sausage patties
• 2 Tbsp olive oil
• 1 cup diced onion
• 1 Tbsp minced garlic
• 1 tsp red pepper flakes
• 2 ½ cups vegetable broth
• 1 (15 oz) pumpkin puree
• 1 cup grated Parmesan cheese
• 2 tsp dried oregano
• 2 tsp dried basil
• (or 3 tsp Italian seasoning)
• 1 tsp salt
• 1 cup heavy whipping cream

Directions:

• Preheat oven to 375 degrees.  Grease a 9X13 baking dish.
• Bring a large pot of lightly salted water to boil; cook the pasta until tender and drain.
• Cook and stir crumbled sausage links/patties, onion and garlic until soft.  Stir in vegetable broth, seasonings, pumpkin and salt.  Bring to a boil.  Lower heat and simmer for 5 minutes.  Stir in cream and simmer for another 5 minutes.  
• Add to cooked/drained pasta, stir in 1 cup grated Parmesan cheese.  Transfer mixture to the prepared baking dish.  Top with another ½ cup of grated parmesan cheese if desired.
• Bake in preheated oven for about 35 minutes.

Servings: 12  Calories:  350

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​ZUCCHINI PIZZA DISH (from our old family cookbook)

Crust:
2 lbs. zucchini, shredded (6 cups)
1 large onion, finely chopped
½ cup grated Mozzarella cheese
½ cup grated Parmesan cheese
½ tsp. salt
2 whole eggs and 1 egg white. Lightly beaten
⅓ cup flour
1 tsp. basil
black pepper to taste
To prepare crust:  Squeeze moisture from the zucchini.  Combine zucchini and remaining crust ingredients.  Press into a 9”X13” pan.  Bake at 350 degrees for 30-35 minutes.

Topping:
1 cup crumbled Morningstar sausage patties or links
1 cup or more, sliced black olives
1 cup grated Mozzarella cheese
1 cup finely chopped green, red or yellow pepper
1 tsp oregano
2 cups Prego pizza sauce
(any of your favorite toppings could be used)

Sprinkle with toppings, spoon sauce over top.  Sprinkle with grated cheese and oregano.
Bake at 350 degrees for 25-30 minutes.  

Servings: 6-8   Calories:  250

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Moroccan-Spiced Vegetarian Cabbage Rolls   (adapted from hellolittlehome.com)

Ingredients:

For Filling:

• 2 tsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced or pressed
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp cayenne
• 1 cup quinoa
• ⅓ cup golden raisins
• 2 cups vegetable broth
• 1 (15oz) can chickpeas, drained and rinsed
• ¼ cup chopped cilantro

For Sauce:

• 2 tsp olive oil
• 3 garlic cloves, minced or pressed
• ½ tsp cumin
• ½ tsp salt
• 1.2 tsp cinnamon
• ¼ tsp cayenne
• 1 (28 oz) can tomato sauce
• 1 tsp sugar
• ¼ cup chopped parsley

For Rolls:

• 1 large head cabbage

Instructions:

Prepare filling:

1. Heat olive oil in a medium pot over medium-high heat
2. Add onion to oil and saute until edges begin to brown
3. Stir garlic and spices into onion
4. Cook, stirring constantly, until fragrant (about 20 seconds)
5. Add quinoa, golden raisins, and broth to onion mixture.
6. Bring to a boil, then reduce to simmer and cover pot
7. Cook until quinoa is tender, about 15-20 minutes
8. Remove quinoa from heat and stir in chickpeas and cilantro
9. Season to taste with salt & pepper.  Set aside to cool

Prepare sauce:

1. While quinoa is cooking, heat olive oil in a medium saucepan over medium heat
2. Add garlic & spices.  Cook, stirring constantly, until fragrant (about 30 seconds)
3. Add tomato sauce & sugar into garlic mixture
4. Heat to a simmer, then cover pan
5. Reduce heat to low and simmer sauce for about 15 minutes, stirring occasionally.
6. Turn off heat, stir in parsley, and season to taste with salt.  Set aside to cool.

Assemble cabbage rolls:

1. Preheat oven to 375 degrees
2. While quinoa and sauce cook, bring a large pot of salted water to a boil.
3. Remove core from cabbage and discard
4. Add cabbage to boiling water and cook for 5 minutes
5. Carefully remove cabbage from water, then remove tender outer leaves.
6. Set leaves aside & return cabbage to boiling water.
7. Cook for a couple minutes, then remove cabbage from water and peel off more leaves.
8. Repeat process until you have 12 large cabbage leaves.  Set aside until cool enough to handle.
9. Cover bottom of a 9 X 13 inch baking dish with a thin layer of tomato sauce.
10. Trim any thick stems from leaves.  Do not cut completely through leaf.
11. Place a leave on a flat surface with the stem end facing you.
12. Top leave with 1/12 of the quinoa mixture
13. Fold stem end over filling, fold in sides, and then roll up leave completely. (Similar to how you would fold a burrito)
14. Place rolls, seam side down in baking dish
15. Repeat process with remaining cabbage leaves.
16. Pour remaining tomato sauce over cabbage rolls.
17. Cover pan with tin foil and bake until hot, about 30 minutes
18. Serve cabbage rolls immediately.  Enjoy!

Yields: 12 cabbage rolls

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