Ingredients: (serves about 8)
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
Wednesday, October 28, 2015
Apple, Cheddar and Pastrami Grilled Cheese
3 Tbs. apple butter
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
Saturday, September 12, 2015
Easy Tomato Soup
*Originally from food network.com
30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper
Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.
30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper
Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.
Shepherd's Pie
*Originally from Foodnetwork.com
For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas
Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.
Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.
Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.
Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.
Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.
For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas
Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.
Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.
Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.
Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.
Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.
Easy Crockpot Salsa Chicken
I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.
4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)
Bake chicken in crockpot for 3.5 hours on high, and drain juices.
In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.
For last half hour, add cheddar on top.
I shredded the chicken and served in tortillas.
4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)
Bake chicken in crockpot for 3.5 hours on high, and drain juices.
In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.
For last half hour, add cheddar on top.
I shredded the chicken and served in tortillas.
Strawberry Shortcake
Photo by: Photo: Bradford Thomason; Stylist: Katherine TuckerOld-Fashioned Strawberry Shortcakes
Grandma had it right all along. Make this classic dessertrecipe for a refreshing treat when strawberries are in season.
- Yield:6 servings
Ingredients
- 3 1/2 cups halved strawberries, divided
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 teaspoons vanilla extract (Either omit or decrease to 1/2 t)
- 1 teaspoon lemon juice
- 1 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons chilled stick margarine or butter, cut into small pieces
- 1/2 cup low-fat buttermilk
- Cooking spray (Use parchment paper instead)
- 6 tablespoons frozen reduced-calorie whipped topping, thawed (or use Redi Whip or Whipping Cream)
- Whole strawberries (optional)
Preparation
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl,
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.
Nutritional Information
Amount per serving
- Calories 270
- Caloriesfromfat 24 %
- Fat 7.2 g
- Satfat 1.9 g
- Monofat 2.7 g
- Polyfat 2.1 g
- Protein 4.3 g
- Carbohydrate 47.3 g
- Fiber 3 g
- Cholesterol 0.0 mg
- Iron 1.7 mg
- Sodium 183 mg
- Calcium 93 mg
Saturday, September 5, 2015
Jalepeno Ranch Dip
This is a really yummy appetizer or side dish. I gave it a new name because the original name (Skinny Poolside Dip) didn't seem to describe it well. It has a kick so you could always use one jalepeno instead of two. I served it with Town House crackers, which were the perfect compliment.
Ingredients
- 1 red pepper
- 2 jalapenos (unseeded)
- 1 can of corn or 1/2 a bag of frozen corn
- 1/2 can diced olives
- 16 oz cream cheese (softened)
- 1 packet Hidden Valley Ranch dip seasoning mix.
Instructions
- Mix ingredients together.
- Serve with crackers or raw veggies
Subscribe to:
Posts (Atom)