Veggie Noodle Bake
1 can (14-1/2 ounce) whole tomatoes, drained and cut up
2/3 cup canned tomato puree
1/3 cup chopped onions
1/3 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
2-1/2 cups uncooked medium egg noodles
1/2 cup small-curd cottage cheese
1 package 10 ounces) frozen chopped spinach, thawed and squeezed dry
1/3 cup shredded American cheese
In a large saucepan, combine the tomatoes, tomato puree, onion, oregano, garlic powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Meanwhile, cook noodles according to package directions; drain.
Spread 1/3 cup tomato mixture in a greased shallow 2-quart baking dish. Top with half the noodles. Spread with cottage cheese; top with spinach. Drizzle with 1/2 cup tomatoe mixture; top with remaining noodles and tomatoe mixture. Sprinkle with American cheese. Cover and bake at 350 degrees for 20-25 minutes or until cheese is melted. Yield is 6 servings.
Green Bean Salad
1 medium potato, peeled
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium tomato, cubed
1/2 small red onion, sliced thin and separated into rings
2 tablespoons red wine vinegar
2 tablespoons canola oil
2 tablespoons minced fresh oregano ( may sub. with 1 tablespoon dried)
2 tablespoons minced fresh parsley (may sub with 1 tablespoon dried)
1/8 teaspoon salt
Place potato in saucepan and cover with water. Bring to a boil; cook for 15 minutes or until tender.
Drain and cool; cut into cubes. Place green beans in a saucepan and cover with water. Bring to a boil; Cok, uncovered, for 6-8 minutes or until tender crisp. Drain and cool.
In a serving bowl, combine beans and potatoes, tomato and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over the bean mixture and toss to coat. Yield is 4 servings.
The Old Guy