Recipes for The Lazy Chef by Angela Guzman l Recipes l Easy Recipes l 5 Minute Recipes l Quick Recipes l Tasty Recipes

Homemade Thin Mint Cookies

What You Will Need: 15 Nabisco Famous Chocolate Wafers, 8 oz Baker's Semi Sweet Baking Chocolate (8 squares) and 1/4-1/2 tsp peppermint extract (or oil)

Instructions: Line a baking sheet with parchment or waxed paper. / Chop the chocolate into small pieces. / Put the chocolate into a small microwave safe bowl. I like to use a 4 cup glass measuring cup because it is a good shape for dipping the cookies. / Microwave on high for 60 seconds. Stir the chocolate and microwave again in 15 second bursts, stirring in between, just until most of the chocolate is melted. Remaining lumps will melt as you stir. Don't overheat the chocolate. / Stir in the peppermint extract. Start with 1/4 teaspoon and taste it. Add a touch more if you like. / Using a fork, dip the cookies very gently in the chocolate to coat on both sides. Let the excess chocolate drip off before setting the cookies down on the baking sheet. / Let set at room temperature, and then store in the refrigerator.

Lasagna

Ingredients: 20 oz ravioli, frozen, 3 Cups meat sauce, or jarred sauce, 1/2 Cup ricotta cheese, 2 Cups shredded mozzarella (1 bag) and parmesan cheese for sprinkling

Directions: Cook raviolis through to the directions on the package. While they are cooking, heat oven to 350 degrees. Mix the meat sauce with the ricotta so it is combined. / Spray an oven safe dish with cooking spray. Put about a half cup of the sauce on the bottom of the dish and spread it out. Layer on a single layer of ravioli. Top with some mozzarella cheese, a sprinkle of parmesan cheese and another 1/2 cup of sauce. Keep doing this until you have layered all the raviolis. / Try to only use a half of the mozzarella cheese while layering, On the very top there should be the layer with the remaining sauce, top that with all of the mozzarella that is left. Cook this for about 25 minutes or until bubbly, no need to top it with foil.

Zucchini Spaghetti with Peas, Crème Fraîche and Pesto

Ingredients: 1 medium zucchini, washed, 1 tsp olive oil, 1 clove of garlic, peeled + finely minced, 2 tsp basil pesto, 1 tbsp crème fraîche, cream cheese, ricotta or mascarpone (half-fat, full fat, whatever you want!), 1 handful of fresh or frozen peas, salt and pepper, and lemon zest and Parmesan cheese

Directions: Take a box grater and place it on its side with the side with the largest grating holes on it face up. / Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini. / Heat a skillet with the olive oil, then gently fry the zucchini with the garlic until slightly tender. Stir in the pesto, crème fraîche (or whatever creamy ingredient you're using) and the peas (even if they are frozen. They'll defrost quickly in the frying pan). Stir until coated, season with salt and pepper, then take off the heat. / Pile it into a dish (I served mine on a bed of raw spinach leaves), and grate over some lemon zest and Parmesan.