Friday Foodday

Happy Friday lovebugs, here are my favorite recipes this week.

Raspberry Peach Tea Smoothie
c/o Emily Bites

• Ingredients
• 1 medium ripe peach, pit removed – no need to peel

• ½ cup unsweetened Pure Leaf Iced Tea

• ½ cup fresh raspberries

• ½ cup vanilla nonfat yogurt

• ¼ cup ice cubes (about 3 cubes)

Directions

1. Combine all ingredients in a blender and blend until smooth and well combined. Recipe yields 2 cups.

Barbecue Roasted Potatoes

c/o Buns in My Oven

Ingredients
1 1/2 pounds baby red potatoes
1 tablespoon olive oil
1 tablespoon chili powder
2 teaspoons packed brown sugar
1 1/2 teaspoons seasoned salt
1/2 teaspoon garlic powder

Directions
Preheat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick cooking spray.

Wash the potatoes and then pat dry. Cut each potato in half and place in a large bowl. Toss the potatoes with the olive oil to coat.

In a small bowl, combine the chili powder, sugar, seasoned salt, and garlic powder. Sprinkle over the potatoes and stir to coat.

Place the potatoes on the baking sheet in a single layer.
Bake for 40 minutes or until browned and the potatoes are easily pierced with a fork.

Easy One Skillet Lasagna
c/o Country Cleaver

Ingredients

1 1/2 Tbsp Olive Oil

1 Onion, chopped

1 cup Mushrooms, chopped

2 cloves Garlic, minced

2 (14.5 oz) Cans Diced Italian Tomatoes, drained

1/4 cup Tomato Sauce

3 Leaves Basil, chopped

1/4 tsp Black Pepper

1 tsp Sea Salt

1/2 cup Ricotta Cheese

1/2 cup Part Skim Mozzarella, shredded

3 Tbsp shredded Parmesan

6 ounces Lasagna noodles, broken into thirds and cooked

3 Tbsp Parsley

Directions

Heat oil in a large non-stick skillet over medium high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around five minutes.

Add noodles to skilelt and stir into the mixture well. Add scoops of ricotta cheese over the noodles, add in mozzarella and parmesan cheeses. Stir in parsley. Cook about two more minutes, or until thickened.

Serve with additional basil on top.