For busy families, the slow cooker can be a real time and energy saver. There is nothing more comforting than coming home and having a delicious, hot meal ready to for the whole family to enjoy. This slow-cooker vegetable lasagna recipe makes for an easy dinner and puts a nutritious and delicious Mediterranean twist on a comfort food classic. All you will need are some fresh veggies from your local farmers market or grocery store and some everyday pantry items like marinara sauce, lasagna noodles and of course, jars of your favorite Jeff’s Naturals Mediterranean pantry staples.
INGREDIENTS
4 c. or 2 jars marinara sauce
2 c. water
2 zucchini, diced into 1/2″ cubes
1 medium onion, diced
1 yellow squash, diced into 1/2″ cubes
1/2 eggplant, diced into 1/2″ cubes
16 oz. Sliced Golden Greek Peperoncini, drained
30 oz. ricotta cheese
1 tsp oregano
1/4 c. parmesan cheese, grated
1/4 c. mozzarella cheese, shredded
pinch of salt and pepper, to taste
16 oz. lasagna noodles (regular, not oven-ready)
16 oz. mozzarella cheese, shredded
non-stick spray
Italian parsley, for garnish (optional)
INSTRUCTIONS
In a large saucepan, bring the marinara sauce and 2 c. water to a simmer. Add the zucchini, onion, squash, eggplant and peperoncini and stew, on low, for 5-10 minutes.
In a medium-sized bowl, combine the ricotta, oregano, parmesan and mozzarella. Season with a pinch of salt and pepper, to taste.
Spray the inside of a 2.5 qt. casserole crock pot* with non-stick spray and spread a thin layer of the sauce on the bottom. Place the lasagna noodles on top in a single layer. Some overlap is fine.
Spread about 1/3 of the ricotta mixture on top, then spoon the vegetable and sauce mixture on top of that. Sprinkle with a layer of mozzarella cheese.
Repeat this process two more times, ricotta, vegetables and sauce and mozzarella cheese.
On the top layer, place lasagna noodles, the remainder of the sauce and vegetables, then mozzarella cheese.
Cover and cook on high for 4 hours. Garnish with chopped Italian parsley (optional) and serve warm.
Back in November, we asked our fans to submit their favorite recipe & photo using Jeff’s Naturals products for a chance to win some cash and some Jeff’s Naturals goodies. Lucky for us, Emily from One Lovely Life shared her delicious and super simple Black Bean & Chipotle Stuffed Potato recipe and photo. “One of my favorites,” she writes. “Such an inexpensive and easy meatless dinner. Use your favorite taco toppings to build an amaaaaazing potato.”
Wash all potatoes and stab with a fork or a knife several times each (6-8 times at least).
Rub each potato with a thin layer of olive oil and sprinkle with kosher salt and place on baking sheet to prevent spills. You can place them directly on the rack if you like.
Bake 45-60 minutes, or until you can pierce them easily with a knife.
Make a slit lengthwise end-to-end across the top and fluff the inside with a fork. Stuff with toppings: black beans, avocado, peppers, Chipotle Ranch Dressing and (optional) tomatoes & Jalapeños.
Let’s face it, it’s never easy to say goodbye to summer and hello to a new school year. Between settling into a new routine, packing lunches, shopping for back to school clothing and supplies, sifting through homework assignments and permission slips, and attending new school meetings, it can be easy for busy parents to neglect the dinner table!
That’s where we come in. Because we’ve done the hard work for you, our all natural olives, peppers and other gourmet pantry staples will save you time and energy. Not to mention, we use only the freshest ingredients available without artificial preservatives so you can keep on creating healthy meals and snacks to fuel active bodies and minds!
Here’s a quick round up of recipes perfect for the busy Back to School season using wholesome Jeff’s Naturals ingredients.
Black Bean & Roasted Red Pepper Salsa
Black Bean & Roasted Red Pepper Salsa
Refuel young bodies after a long day of learning with this vitamin and fiber friendly salsa made with black beans, Roasted Bell Pepper Strips, cilantro and Sliced Tamed Jalapeños (don’t worry, we tamed them so they are not too spicy).
Queso Dip
Queso Dip
This tasty after school treat comes together quickly by melting shredded Mexican blend cheese, Diced Tamed Jalapeño Peppers and Roasted Bell Pepper Strips over a stop top oven. Perfect for study groups or days when the whole gang unexpectedly drops by after practice.
Baja Fruit Salad
Baja Fruit Salad
Roasted Bell Pepper Strips gives this tropical fruit salad an unexpected kick! Made with pineapple, mandarin oranges, jicama, cilantro and coconut, this healthy snack will give your young learner a taste of summer while restoring energy. Goes great with school lunches!
Now, let’s talk about dinner! Here are some easy meals that can be put together in no time at all!
Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
Sweet dried apricots, Jeff’s Naturals™ Sun-Ripened Dried Tomatoes and brown sugar transform an ordinary turkey sandwich into something quite extraordinary the whole family will enjoy in 35 minutes flat.
Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion
Grilled Pizza with Bacon, Blue Cheese and Caramelized Onion
From Top Left: Greek Garden Lavash Wrap, Autumn Apricot & Turkey Panini, Southwestern Roasted Chicken Jalapeño Wrap, Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
No matter how seasoned you are as a parent, sending the kids back to school is almost always an event. Between settling into a new routine, packing lunches, shopping for back to school clothing and supplies, sifting through homework assignments and permission slips, and attending new school meetings, it can be easy for busy parents to neglect the dinner table!
Even through the next few weeks are probably going to be hectic for many of us, it’s important to make the time to prepare healthy meals and snacks that will fuel active bodies and minds! Wraps and paninis are a great way to put a healthy kid friendly meal on the table in a matter of minutes.
Here are some fast and tasty back to school recipes to “wrap” your head around!
Back to School Recipe #1: Greek Garden Lavash Wrap
Prep Time: 20 min. Serves: 4
Ingredients:
1/2 c. crumbled feta cheese
1/4 c. Middle Eastern yogurt or whole milk Greek-style yogurt
1 tsp. crushed garlic
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. fresh mint, chopped
1 tsp. dried oregano, crumbled
Freshly ground black pepper, to taste
1 medium cucumber, peeled if desired
4 pieces white or whole wheat lavash (Middle Eastern flat bread)
1-1/2 cups Jeff’s Naturals™ Roasted Red Bell Peppers, drained
1 jar (6.5-ounce) marinated artichoke hearts, drained
1/2 c. Jeff’s Naturals™ Sliced Golden Greek Peperoncini, drained
1/2 c. coarsely chopped Jeff’s Naturals™ Sliced Kalamata Olives
2 C. baby spinach leaves
Preparation:
In a small bowl, use a fork to mix the feta, yogurt, garlic, lemon juice, mint, oregano, and ground pepper to make a chunky paste.
Cut a thin slice the length of the cucumber to create a flat surface, then rest it on the flat side and cut the cucumber lengthwise, as thin as possible, into long strips.
Lay out the 4 lavash on a flat work surface with a long side facing you. Spread the feta mixture evenly over the breads, leaving a 1-inch border at the tops and bottoms. Distribute the cucumber slices, roasted peppers, artichoke hearts, peperoncini, and olives over the breads. Distribute spinach leaves over the filling.
Fold the border of one lavash from the side closest to you over the filling, then continue to roll tightly until you reach the other side. Repeat to make 4 lavash rolls.
Cut each lavash in half on a bias to make 2 sandwich halves, placing the halves seam-side down on a plate. To make ahead, wrap each roll tightly in plastic film and refrigerate up to 8 hours before cutting and serving.
Back to School Recipe #2: Autumn Apricot & Turkey Panini
Prep Time: 35 min. Total Time: 35 min. Serves: 4 Ingredients:
2 medium onions, thinly sliced
6 Tbsp. brown sugar
2 tsp. sea salt
4 tsp. crushed garlic
1/2 c. dried apricots, sliced
2/3 c. Jeff’s Naturals™ Sun-Ripened Dried Tomatoes, drained
2/3 c. dry white wine
1 tsp. fennel seeds
1 loaf herbed focaccia bread
6 oz. roasted turkey, deli-sliced
4 slices provolone cheese
3 Tbsp. Extra Virgin Italian Olive Oil
*Calculated ingredients may not always be as accurate as the original recipe.
Preparation:
In a large non-stick skillet over medium heat, sauté the onions, 2 tablespoons of olive oil, brown sugar and salt for 20 minutes, or until caramelized. Add the crushed garlic, apricots, sundried tomatoes, white wine, and fennel seeds and sauté for an additional 10 minutes.
While the above mixture sautés, preheat the Panini press, slice the focaccia bread into 4 pieces and cut in half to create a top and bottom. Layer the turkey and provolone on the bread. Evenly divide the apricot mixture between the four sandwiches. Brush the tops of the focaccia bread with olive oil and press the sandwiches in the Panini press for 4-5 minutes, or until the cheese has melted, and serve.
Back to School Recipe #3: Southwestern Roasted Chicken Jalapeño Wrap
Prep Time: 5 min. Total Time: 10 min.
Serves: 6
Ingredients:
6 large wraps or tortillas
5 c. rotisserie chicken, shredded
2 c. Monterey Jack cheese, shredded or sliced
Chef Natalie’s Creamy Jalapeño Dip (see recipe below)
½ bu. green onion, sliced thin
2 tomatoes, sliced
6 romaine lettuce leaves
Preparation:
In a large bowl, mix the chicken, cheese and Jalapeño Dip together. To assemble the wraps, divide the chicken mixture on the tortillas, top with green onion, tomatoes and lettuce. Wrap up and enjoy!
Recipe: Chef Natalie’s Creamy Jalapeño Dip
Ingredients:
1/4 c. mayo
1/2 c. cream cheese
1/2 c. sour cream
2 c. shredded sharp cheddar cheese
1 c. Jeff’s Naturals™ Diced Tamed Jalapeños, add brine to taste
1/2 Tbsp. fresh chopped parsley
Salt and fresh cracked pepper to taste
Preparation:
Mix all ingredients together. Serve warm or cold with crackers or a sliced baguette.
Back to School Recipe #4: Roasted Red Pepper, Goat Cheese and Baby Arugula Panini
Preparation:
Generously spread one slice of bread with fresh goat cheese. Add roasted red pepper strips, peperoncini, kalamata olives and baby arugula leaves. Top with second piece of bread and press together.
Brush both sides of bread with olive oil. Use a panini press or skillet to crisp the sandwiches. Remove when golden brown and the cheese warms and softens
