Vegetarian Lasagna

From Yummly, with modifications ½ lb lasagna1 t salt1 egg1 c cooked chopped spinach (packed, water squeezed out; frozen OK)15 oz part-skim ricotta2 T minced parsley½ t salt¼ t black pepper3-4 c marinara sauce4 c shredded mozzarella1 c grated Pecorino Romano Preheat oven to 375°. Fill stock pot with water, add salt, and bring to…

Jo’s Baked Chicken Parm

A loose recipe 1-2 chicken breasts, pounded thin (for large ones, slice in half lengthwise before pounding)Handful flour, seasoned with salt and pepper1-2 eggs, lightly beaten with a forkHandful Italian-seasoned bread crumbs, mixed with a slightly lesser amount of grated parmesan or pecorinoOlive oils spray½ jar Rao’s tomato sauceAmerican cheese (also good with Colby jack…

Chacarero (Chilean Sandwiches)

From the Boston Globe, 2.5.12, via Leah Hampton, with alterations 2 T fresh lime juice (juice of 1 lime)2 T extra-virgin olive oil, for marinade1 ½ t dried oregano½ t ground cumin¼ t paprika1-2 boneless chicken breasts, sliced extra thin2 t canola or olive oil, for the panTelera rolls (2-4)1-2 ripe avocado½ lb green beans,…