Submitted by Vera Fox

This quick and easy recipe is just perfect for when you want to cook something great tasting, but don’t have the time to cook “from scratch”. It’s also a wonderful change from regular lasagna with red sauce. It only takes minutes to put together (you don’t have to cook the lasagna noodles!) and it’s so good you’ll make it even when you do have extra time to cook.

• 1 (10 oz.) pkg. frozen chopped spinach
• 2 (15 oz.) jars Alfredo pasta sauce
• 1/2 C. milk
• 1 (8 oz.) pkg. uncooked lasagna noodles
• 1 C. part-skim ricotta cheese
• 1 egg beaten
• 8 oz. fresh mushrooms, sliced
• 1/2 C. shredded mozzarella cheese

Preheat oven to 350 degrees. Coat a 10x15 inch pan with cooking spray. Microwave spinach on high for 4 minutes. Mix in ricotta and egg, stir well to blend. Combine pasta sauce with milk and mix well.

Spread about 1/2 cup pasta sauce mixture in the bottom of the pan. Place 3 uncooked noodles on top of the sauce. Spread half of the spinach mixture over the noodles and half of the mushrooms. Place 3 more noodles on top and pour 1 1/2 C. of sauce over the noodles. Spread the remaining spinach mixture over the sauce and the rest of the mushrooms. Place 3 more noodles on top and pour remaining sauce evenly over them, then sprinkle with the mozzarella cheese.

Spray a sheet of aluminum foil with cooking spray and cover the dish tightly. Bake for 50-60minutes or until bubbly.Remove from oven, uncover, and spoon some sauce from the pan over the top of noodles. Turn the oven off and place the uncovered dish back into the warm oven for 15 minutes, then serve. Enjoy!

This quick-fix, delicious recipe is amazing tasting. Check out Fish Lad’s at the Grand Rapids Downtown Market…and be sure to say hi to Jeff Butzow the owner!

• 1 pound fresh whitefish fillet (purchased from Fish Lad’s)
• 1 tsp. olive oil
• 1 Tbsp. butter
• 1-3 tsp. blackened seasoning (to taste)
• ¼ C. peach jam (Linda used her homemade jam)

In any type of large fry pan, on medium to high heat, melt the butter and add the olive oil, Sprinkle fish with the blackened season, pressing it into the fish. Place in the fry pan. Cook on medium-high heat until golden brown. Lower the heat until the fish is completely cooked. Glaze the fish with the peach jam, cover, and let stand for 5 minutes. (You can also grill the fish if you wish…)

You can make this tasty dish with your own freshly-caught fish (depending if you have a fisherman in your crowd) or store-bought fresh fish. Most any fish will work, but Michigan Whitefish is divine! 
 

Place fillets of fish on individual pieces of heavy-duty foil (or on two thicknesses of regular foil) - large enough to make into a packet. Top each fillet with thinly cut onion slices and thinly cut lemon slices. Season with garlic salt, pepper, 1 Tbsp. butter, and 1 tsp. of white wine. (Optionally add ½ Tbsp. fresh thyme or parsley). 
 

Wrap packets up, folding seams under to seal. Place the foil packages on the grill above the heat. Turn occasionally with tongs to cook evenly. Cook 30 min. or more, depending on the thickness of the fish (or until the fish is flakey). Serve it right in the foil packets!