Magazine Posts

Mushrooms have the ability to help boost your immune system, providing you with numerous vitamins, minerals, and enzymes............. Click the Image below to read Rachel Morrow's creamy mushrrom soup recipe on Food Matters

I recently had the opportunity to teach and speak about yoga and meditation in law enforcement, at the Women Leaders In Law Enforcement Conference in San Diego. There were over 900 attendees! ............................. Click the image below to read Michelle Garcia's article in the Live with Meaning blog .

 ~ Shared by www.kudos365.com ~

The first things we do each morning set the tone for the entire day ahead. If we awake tired and stressed, versus energized and ready to take on the day, most likely that feeling will stick with us throughout the rest of the day, affecting more than just our mood................. Click here or the image below to read the full article on Food Matters.

Thomas Paine (1737-1809) - Born Thomas Pain; was an English-born American political activist, philosopher, political theorist, and revolutionary. Paine emigrated to the British American colonies in 1774 with the help of Benjamin Franklin, arriving just in time to participate in the American Revolution. He authored Common Sense (1776) and The American Crisis (1776–1783), the two most influential pamphlets at the start of the American Revolution, and helped inspire the patriots in 1776 to declare independence from Great Britain.

If you’re inviting a big group over, chances are you’ll have at least one person with some sort of dietary restriction. So here are some tips to manage such occasions from the Tasteful Pantry. Click the Image below to read the full article.

Click the image below to explore National Geographic's list of seven incredible destinations for sky-watchers, from the top of a crater to a star-studded desert sky.

Do you like soups? This loaded potato soup is packed with tender chunks of potatoes, some veggies and cheeeese! Click the image below to read Wendie's recipe at Butter Your buiscuit

Update your Homemade Cranberry Sauce with apples for a simple and sweet twist on the classic Thanksgiving side. Tasty without getting too crazy - Click image below to read the complete article by Meggan Hill

Besides the picturesque nature and colors, fall also brings many comforting foods – pumpkins, squash, apple cider are just a few that make fall feasts so spectacular. These foods don’t just bring a variety of colors to the table, they also have many medicinal and health benefits. Click the image below to read Dr. Jeremy Wolf's article on Food Matters and to take a look at some of the fall super-foods.........

See more recipes from cooking Mamas: at www.cookingmamas.com

PUMPKIN SAUSAGE LASAGNA RECIPE - No boil noodles, sweet or spicy turkey sausage, pumpkin puree, prepared roasted garlic marinara and 3 cheeses, makes this lasagna recipe quick and easy to prepare!

CourseEntrée
CuisineItalian
Skill LevelEasy
Servings
6-8
Ingredients
1 (15 oz.) cont. light ricotta cheese
2 T. Parmesan cheese shredded
1 T. Italian seasoning
12 oz. sweet or hot turkey sausage casings removed
3/4 c. canned pure pumpkin
1/2 c. dry white wine
1/2 c. chicken broth
1 (15 oz.) jar roasted garlic marinara sauce
8 no-boil lasagna noodles
1 1/2 c. mozzarella cheese shredded & divided
1/3 c. hot water
Servings:
6
Units:
Instructions
Preheat oven to 350 degrees. Combine ricotta cheese, parmesan cheese and seasoning in medium bowl, mix well.
Heat a large nonstick skillet over medium-high heat. Add sausage, cook, stirring to break into pieces, until browned. Transfer sausage to paper towel lined plate to drain.
Add pumpkin, wine and broth to skillet, cook over medium heat stirring frequently, until bubbly. Stir in sauce and sausage, heat through.
Spread 1 cup sauce mixture over bottom of a 9x 13-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Pour 1 cup sauce mixture over mozzarella cheese, top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour hot water around edges of lasagna. Cover with foil.
Bake for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.