Easy Lasagna

Preheat Oven: 350 degrees

1 carton (12oz) Cottage Cheese
1 egg
1/4 cup Grated Parmesean Cheese
1 tsp dried Parsley Flakes
1/2 tsp dried Oregano
1/4 tsp dried Basil
9 Lasagna Noodles, cooked, rinsed and drained
1 lb Ground Beef, browned and drained
1 can (26 1/2oz) Spaghetti Sauce
2 cups shredded Mozzarella Cheese

In a bowl, combine the first six ingredients; mix well. In a separate bowl, combine ground beef and spaghetti sauce.

In a greased 13x9x2 baking dish, layer 1/3 of the noodles, meat sauce, cheese mixture and moxerella, repeat layers.

Cover with aluminum foil and bake for 30 minutes; uncover and bake 15-20 minutes more.

Let stand 15 minutes before cutting.

Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

Sauteed Pork with Peaches

Ingredients:

• 2 tsp Olive Oil
• 4 - 4oz Pork Chops
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Shallots, thinly sliced
• 1/4 tsp Thyme
• 4 Peaches, cut into wedges
• 1/2 cup Dry White Wine
• 1/2 cup Chicken Broth
• 2 tsp Honey
• 2 tsp Butter

Directions:

Heat Oil in large skillet over medium-high heat, swirling to coat. Season pork chops with salt and pepper, add to pan. Cook three minutes each side and remove from pan - keep warm.

Add shallots, thyme and peaches to the skillet and cook for two minutes. Stir in wine, scraping bottom of pan to loosen browned bits. Bring to a boil. Cook one minute.

Stir in broth and honey and bring to a boil. Cook 2 minutes. Remove from heat, stir in butter until melted. Spoon sauce over pork chops. (I serve over a bed of rice or Israeli couscous)