I am mildly embarrassed at how long this photo has been on my computer. We made lasagna prior to going dairy free. The one on the right is made with ground beef, but in the one on the left, I substituted lentils for the ground beef. It was very tasty! The photo makes my mouth water. I have a vegan lasagna to post very soon– with a recipe. Well, really, I combined three separate recipes to make the vegan dish, and it was worth it!
This is an oldie, but I thought I would share a photo of this nacho salad. I used vegan refried black beans, black olives, romaine lettuce, tomatoes, avocado, and onion with a few corn chips on the bottom.
I am back with another Pioneer Woman recipe this week: Chicken Spaghetti. She just plain knows how to cook and comes up with some really yummy things, so I have to share the ones I have tried and liked (I actually don’t have any of her recipes that I haven’t liked yet). This casserole is yummy and pretty easy. It makes a lot, so I often make it in two smaller pans and freeze one while we eat the other for dinner. I also have used different cheeses at times and it still tastes good.
Enjoy,
A few weeks ago Emily of Daily Garnish fame posted a delicious looking enchilada recipe using black beans and butternut squash. Butternut squash is one of my all-time favorite fall and winter foods, so I bookmarked it and waited with baited breath for one to show up in our CSA box. Well, last Friday, I opened the box and squealed when I saw the squash. I am pretty sure my husband thought I saw a spider or something, because he asked what was wrong. LOL!
I was so excited to eat, I nearly forgot to snap a photo, so I had to use the instagram I used in a tweet.
To make, I followed Emily’s Roasted Butternut Squash and Black Bean Enchilada recipe. I also made the homemade sauce she used. Both were easy and delicious. The only thing I might consider doing differently is leaving out the cinnamon or reducing it even further. Maybe my squash was not big enough, but the cinnamon seemed a little strong to me. It might also have appeared that way to me, because I REALLY love the flavor of butternut squash “naked” (so to speak).
Also, in full disclosure, for whatever reason, my son decided he did not like the enchilada. He only wanted to eat the squash and bean mixture on the inside. No big deal. Next time I will save him some to the side. 
(I served it with some guacamole and chips on the side, using the tomato from our CSA box, which was not ideal, but it worked.)
This recipe is one that I picked up when one of the members of our church delivered me a meal after Isaiah was born. this is the best turkey meatloaf I have ever had.
Ingredients
1 small onion, grated fine
3 garlic cloves, minced
2 large eggs
1/2 cup dried, Italian bread crumbs
3-4 tablespoons ketchup
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
2 ½ pounds (or 2 packages) ground turkey
3 tablespoons olive oil
Directions
1. Mix all ingredients together.
2. Form into a loaf in 9×13 pan.
3. Bake in oven at 350 degrees F for one hour or until top is golden brown and crispy.
Enjoy,
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