Side salads

Ingredients:

• 1 cup cooked, chopped asparagus
• 1 red ripe tomato, cut into wedges
• 1/2 cup fat free Italian dressing
• 10 jumbo black olives
• 2 oz mozzarella cheese, part skim milk, cut into cubes

How To:

• Cook the asparagus to desired tenderness.
• After asparagus is cooked take all ingredients and put together and mix.
• Chill and serve

Recipe source: http://www.professionalrecipes.com/recipes/apps/asparagus-tomato-salad.html

• 1 onion
• 1 pack mixed veg (carrots, pumpkin, beans, cauliflower, celery, baby sweet corn etc)
• Fresh parsley and coriander
• Garlic butter
• Chicken stock
• 1 pack chicken soup
• 1 chili
• Salt, pepper and mixed herbs for taste

How to:

• Chop up onion and sauté in pot with garlic butter, mixed herbs, chopped parsley and corriander.
• Add pack of mixed veg, and cover with boiling water.
• Add 1 chicken stock, pack of chicken soup and chopped chili.
• And bring to the boil for 30 minutes, stirring regularly.
• Add salt and pepper for taste and allow to simmer on a low heat for an additional 15 minutes before serving.

lasagne

Ingredients
For sauce:

For lasagne:

• 18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
• 2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
• 1 cup freshly grated parmesan

Preparation

Make sauce:
Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.

Preheat oven to 200′C. and butter 2 (13- by 9-inch) baking dishes.

Assemble lasagne:
Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.

Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)

Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.

Serve lasagne with some of remaining sauce, reheated.

Tomato and mozerella lasagna

Cooks’ notes:

•Sauce may be made 3 days ahead and chilled, covered.
• You can make and bake lasagne 1 day ahead up to point of adding last layer of mozzarella. Cool completely, then chill, covered. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 200′C oven until hot, 20 to 30 minutes.