Archive for March, 2010

Service Archives 3/27/2010

Saturday, March 27th, 2010

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Saturday, March 27th, 2010

Service Archives 3/20/2010

Saturday, March 20th, 2010

Service Archives 03/13/2010

Saturday, March 13th, 2010

Service Archives 03/06/2010

Saturday, March 6th, 2010

South of the Border

Friday, March 5th, 2010

On February 21 the Akron Church welcomed Melody Prettyman as she hosted a vegetarian cooking class. Not only did participants learn more about changing their eating habits, they sampled great tasting food cooked by Melody. Last week Melody appeared on 3ABN today and shared South of the Border inspired vegetarian cuisine. If you’re interested in trying some of these South of the Border dishes, the recipes are posted online here courtesy of 3ABN. Enjoy!

Mexican Lasagna

Friday, March 5th, 2010

Celebrate the beginning of Spring by spicing up your Sabbath dinner! For a great alternative to everyone’s favorite cheese lasagna try this recipe for Mexican Lasagna. Worthington® Diced Chik is available for purchase from The Happy Cow.

• 2 packages (9 oz. each) Worthington® Diced Chik
• 1 can (16 oz.) fat-free refried beans
• 2 teaspoons ground oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/2 cup water
• 12 uncooked lasagna noodles
• 2 1/2 cups hot water
• 2 1/2 cups chunky picante sauce
• 2 cups fat-free sour cream
• 3/4 cup sliced green onions
• 1 can (2 oz.) sliced black olives
• 1/2 cup Monterey Jack cheese, shredded
• 1/2 cup fat-free Cheddar cheese, shredded

1. Chop or crumble Worthington® Diced Chik into small bits. Combine chopped patties, beans, spices and 1/2 cup water.

2. Spray 9 x 13 x 2-inch baking dish with non-stick cooking spray. Place 4 uncooked lasagna noodles in bottom of baking dish. Spread 1/2 of prepared mixture from above over noodles. Repeat ending with noodles on top.

3. Pour hot water and picante sauce over noodles and cover with aluminum foil. Bake at 350° F for 1 1/2 hours.

4. Combine sour cream and green onions. Spread over top of casserole. Sprinkle with cheeses and top with olives. Return uncovered to oven until cheese is melted (5-10 minutes).

This recipe is being shared from Worthington Foods. Visit them online for product information or for more vegetarian recipe ideas.

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