Lasagna(no milk or egg)
Cranberry Onion Pork Chops(no milk or egg)
Skillet Pork Chops (no milk, egg or soy)
Catalina Cranberry Chicken(no milk or egg)
Tomato Beef Stove Top Casserole(no milk or egg)
Lasagna
4 cups spaghetti sauce
1 ½ lbs firm tofu
1/4 cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or
1/2 tsp garlic salt (I use 3 large cloves)
1/2 lb lasagna noodles
Preheat oven to 350 deg F In a food processor or blender (I mix by hand and it works just fine), puree to a fine grainy ricotta-like texture the tofu, lemon juice, basil, honey, salt, and garlic (or garlic salt). Start making layers in a 9" x 13" baking dish, starting with a thin layer of spaghetti sauce, then a layer of cooked noodles, then a layer of half of the tofu filling. Continue in the same order, using half the remaining sauce, noodles, the remaining tofu filling, ending with the remaining spaghetti sauce (I put one more layer of noodles on top of the last of the filling, then the remaining spaghetti sauce; i.e., sauce, noodles, filling, sauce, noodles, filling, noodles, sauce). Bake for about 30 minutes. Serves 8 to 10.
Bearlady's note - I am LAZY LOL and I don't like having to pre-cook my lasagna noodles, so I make my sauce a little watery, and not too chunky, and put the pasta in uncooked, beginning with sauce. Because it's uncooked I generally cook it for 40 minutes and it slices up really nice if you let it stand for 10 - 15 minutes after cooking. I also make mine in a loaf pan (9 x 4 x 4 I think). It's a great dish to hide veggies in (finely grated carrot, zucchini, turnip etc, or even a layer of spinach). I also mix my “cheese” mixture by hand in a large bowl rather than with a food processor, but to each his/her own.
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Cranberry Onion Chops
Serves 4
4 pork chops (boneless, loin or other)
1(8 oz) bottle French dressing (reduced calorie ok)
1 pkg dry onion soup mix
1 16 oz can whole cranberry sauce
In a large skillet, brown pork chops on both sides over medium-high heat. Stir together in a bowl the French dressing, dry soup mix, and cranberry sauce. Mix sauce well and let sit for about 15 minutes while chops brown. When chops are browned, pour cranberry sauce mixture over chops in skillet, bring to a boil. Lower heat, cover and simmer 15 minutes or until chops are done and tender. Place chop on plate and spoon sauce over. Serve with rice.
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Skillet Pork Chops
4 boneless pork loin chops
2 tablespoons olive or vegetable oil
2 medium onions, chopped
1/2 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons cider vinegar
1/2 teaspoon salt
Hot cooked noodles or rice.
Directions:
In a skillet, over medium heat, cook pork chops in oil until browned on both sides, about 8 minutes. Add the onions; cook until tender. Combine pineapple juice, brown sugar, vinegar and salt; pour over pork chops. Cover and simmer until the meat is tender, about 15 minutes.
Serve over noodles or rice.
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Catalina Cranberry Chicken
1 Small bottle of Catalina Dressing
One Can Whole Berry Cranberry Sauce
Onion soup mix
Chicken breast
Combine first 3 ingredients, pour over uncooked chicken in casserole dish, cover, place in oven and cook for 1 hour at 400 degrees
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Tomato Beef Stove Top Casserole
1 lb ground beef
1 cup rice, uncooked
1 can tomato soup
1 can V-8 Juice
1 can water
½ can rice milk
2 tbsp bbq sauce
Brown ground beef, add rice and stir until golden, add remaining ingredients, simmer covered, on low, for 25 - 30 minutes, until rice is cooked.
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