Bev's Recipe Collection

• 3 T coconut oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchini, thinly sliced
• 1 large green or red pepper, thinly sliced
• 48 oz spaghetti sauce
• 12 oz lasagna noodles
• 3 eggs, slightly beaten
• 24 oz small curd cottage cheese
• 9 oz. fresh spinach (or 6 cups packed)
• 12 oz shredded cheese of your choice

In large skillet, saute onion in oil on medium-high. Add garlic halfway through.  Add zucchini and pepper.  Cook on medium heat until tender.  Stir in spaghetti sauce; lower to simmer for 5 minutes.  Set aside. Cook noodles following package directions, soaking in water till ready to use.  In bowl, mix together eggs and cottage cheese.  Oil bottom of 2 (13″ x 9″) glass baking dishes.  Start layering lasagna with a little sauce on bottom, then half the noodles, half the cottage cheese, half the spinach, half the sauce mix, and half the cheese.  Repeat.  Bake at 350 degrees for 45 minutes.  Serves 10

This is a time consuming recipe; great to make ahead and bake later.  A side fruit and fresh bread is all that’s needed to complete the meal.

(slightly adapted from The Maximum Energy Cookbook)

Gluten-free version (half recipe):

1 1/2 T coconut oil
1/2 sweet onion, chopped
1 clove garlic, minced
2 small zucchini, thinly sliced
1/2 red bell pepper, thinly sliced
25 oz. spaghetti sauce
6 oz. spiral noodles
3 C (packed) fresh spinach (4 or 5 ounces)

Saute onion in oil on medium-high. Add garlic halfway through. Add zucchini and pepper. Cook on medium heat until tender. Stir in spaghetti sauce; lower to simmer for 5 minutes. Set aside. Cook 6 ounces of noodles according to instructions. Oil a baking dish. Place a little sauce in the bottom. Add the noodles and top with spinach. Spread sauce mix on top. Bake at 350 degrees for 45 minutes.

• 3 pounds chicken breasts (skinned and boned)
• crushed pineapple, drained
• 1 T tapioca starch
• 1 T water
• 1/2 C honey
• 1/2 C soy sauce
• 1/4 C vinegar
• 1 clove garlic, crushed
• 1/2 t ginger
• 1/4 t paprika

In small saucepan, combine tapioca starch and water. Add remaining ingredients, except chicken and pineapple. Cook, stirring often over medium/high heat till the sauce bubbles and thickens. Place chicken in a parchment-lined pan and brush with sauce. Bake at 350 degrees for one hour.

Serve over rice, and top with pineapple and dry-roasted peanuts.

(I cook 4 pounds of frozen oriental vegetables.)

adapted from Better Homes and Gardens New Cook Book from the 70s😃

• 2 1/2 pounds chicken breasts (boned and skinned)
• 1 package cinnamon graham crackers (or add 1/4 t cinnamon and 1/4 t sugar to regular grahams)
• 5 T butter

Melt butter in pan.  Crush graham crackers in processor.  Dip chicken into butter, then crackers, and place in parchment paper lined baking dish.  Bake at 350 degrees for 1 hour and 15 minutes.

This is a Bev original.  My family loves it, served with sweet potatoes and honey spread (melted stick of butter, 1/4 C honey and cinnamon to taste).  Add a green side or two, and some fresh homemade bread, and you’ll feel like you’re at my house!

• 1 red pepper
• 9 garlic cloves
• 1/4 C olive oil
• 4 (19 oz.) cans cannellini beans
• 1/2 C white wine
• 1 t dried Italian seasoning
• 1 t salt
• 1/2 t pepper
• 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

• 2 lbs. boneless chicken breasts
• salt
• pepper
• 2 T olive oil
• 1/4 C white wine
• 9 oz. bag fresh spinach
• 15 oz. can diced tomatoes
• Italian seasoning

Heavily salt and lightly pepper both sides of chicken.  Preheat large saute pan on medium 2-3 minutes.    Place oil in pan; swirl to coat.  Arrange chicken in pan; cook on one side until lightly browned.  Turn chicken and add wine, spinach and tomatoes to pan; sprinkle with Italian seasoning.  Cover and cook several minutes, till done.   Serve alongside Italian Sauteed Beans and brown rice.

(slightly adapted from Publix Super Markets, Inc.)

• 3 lbs. ground beef
• 15 oz. can Hunt’s tomato sauce, divided
• 2 eggs
• 3/4 C bread crumbs or oats
• 1/2 sweet onion, chopped
• 1 t salt
• 1/4 t pepper

• 8 oz. water
• 2 T vinegar
• 2 T molasses
• 2 t soy sauce
• 4 t mustard

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Line a 13×9″ baking dish with parchment paper. Mold the meat mix into two loaves in the pan.  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaves.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20 minutes.

• 2 (15 oz.) cans black beans
• 1 (15 oz.) can great northern beans, drained
• 1 (15 oz.) can red beans, drained
• 1 (15 oz.) can organic corn (or 2 C frozen)
• 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
• sweet onion, chopped
• shredded cheese
• sour cream
• rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)

• 2 T buttermilk
• 1/2 C cold water
• 2 T lemon juice
• C sucanat with molasses (or brown sugar)
• 1/2 C honey
• 1 C extra light olive oil
• 2 t vanilla
• 2 eggs, beaten lightly
• 1 t salt
• 1 t baking soda
• 6 C flour

Mix together milk and lemon juice; let stand.  Beat well in a large bowl the sucanat, honey, oil, vanilla, and eggs.  Stir salt and soda into flour.  Mix milk mixture and other liquid mixture together.  Add flour mixture to the liquid mixtures and mix well.  Add additional flour as needed to make a stiff dough.

Divide dough into equal parts to place on baking stones or greased and floured cookie sheets.  Roll each to about 1/8 inch thickness.  Prick every 1 or 2 inches with fork tines.  Bake at 400 degrees for 13 minutes or until light brown.  Cut into squares immediately.

(Thanks to Theresa Cussimanio of Marietta, GA who shared this on-line, and to Ruth Bray for finding it!)

• 1 C butter (or 1 stick of butter & 1/2 cup melted coconut oil)
• 1/2 C honey granules (or sugar)
• 1/2 C sucanat with molasses (or brown sugar)
• 2 eggs
• 2 t vanilla
• 3 C flour
• 1 1/2 t salt
• 1 t baking soda
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1 C semi-sweet chocolate chips
• 1 C roasted pecan pieces

Brown the butter (optional). Cream butter, sugar, eggs, and vanilla in a large bowl.  Mix in dry ingredients, then fold in the chocolate chips and pecans.  Bake at 350 degrees for 10 minutes (or place in 9 x 13″ pan and bake for 15 minutes).

(adapted from Better Homes and Gardens New Cook Book)

• 1 1/2 C peanut butter
• 1 1/2 C butter, room temperature
• 1 1/2 C sucanat (or brown sugar)
• 3/4 C molasses (or honey)
• 1 1/2 t vanilla
• 3 eggs
• 4 1/2 C flour
• 1 T baking soda
• 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)