Jalapeno Poppers, The Appetizer

Ingredients

3 jalapeno peppers, de-seeded and halved lengthwise

4 ounce cream cheese, softened

1/2 cup shredded mozzarella cheese

3 strips bacon, cut in half

Directions

1) Preheat oven to 400 degrees Fahrenheit. Grease a baking sheet with cooking spray.

2) In a bowl, mix together cream cheese and mozzarella.

3) Spoon filling into jalapeno halves. Wrap each half with bacon and place on baking sheet. If necessary, secure bacon with a toothpick.

4) Bake for 25 to 30 minutes, or until bacon is fully cooked. Serve and enjoy!

Zucchini Lasagna, The Main Course

Ingredients

1/3 pound ground beef

2 medium zucchinis, thinly sliced lengthwise

1 tablespoon olive oil

1/2 onion, diced

1 clove garlic, minced

7 ounces diced tomatoes

7 ounces tomato sauce

1/3 cup diced artichoke hearts

1/4 cup freshly chopped basil, plus more for topping

Salt and pepper, to taste

1/2 cup ricotta cheese

2 tablespoons shredded Parmesan cheese

1 cup shredded Mozzarella cheese

Directions

1) Salt thinly sliced zucchini and set aside to rest for 20 minutes. This will drain excess moisture.

2) Preheat oven to 375 degrees Fahrenheit. Grease a bread loaf with cooking spray.

3) Brown ground beef in a skillet. Drain and set aside.

4) To the same pan, add olive oil and onions. Cook for 3 minutes, or until onions soften. Stir in garlic and cook for a few seconds.

5) Stir in diced tomatoes, tomato sauce, artichoke hearts, basil and ground beef. Taste and season with salt and pepper as necessary. Cook for 5 minutes. Remove from heat.

6) In a bowl, mix together ricotta and Parmesan cheese.

7) Start layering your lasagna! Spread 1/3 of the meat sauce in the bottom of the bread pan. Top with zucchini slices, 1/2 of the ricotta mixture and 1/3 of the shredded mozzarella. Layer again, meat sauce, zucchini slices, ricotta and mozzarella. Top with remaining sauce, zucchini and a final layer of cheese. Sprinkle with basil.

8) Bake for 45 minutes, or until fully cooked through. Remove from oven and cool for 5 minutes. Serve and enjoy!

Mini​ ​Strawberry​ ​Pudding​ ​Pies, The Dessert

Ingredients

2 mini graham cracker pie shells

1 (3.4-ounces) box instant vanilla pudding mix

2 cups cold milk

4 tablespoons strawberry jam

1/2 cup Cool Whip

Red food coloring (optional)

Sliced strawberries, for garnish

Directions

1) Whisk together pudding mix and cold milk until thick.

2) Gently fold in strawberry jam and Cool Whip. Add a few drops of red food coloring to give the pudding a pink hue.

3) Fill pie shells with pudding mixture and top with sliced strawberries. Refrigerate until ready to serve and enjoy!

*Note: If you have filling leftover, fill more mini pie shells, or pop in the fridge and enjoy on its own later!*

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