From The Food Nanny Rescues Dinner
serves 10
Ingredients:
12 uncooked lasagna noodles (abt 6 oz)
1 (15 oz) carton part-skim ricotta cheese
1 egg
3/4 c plus 2 T grated Parmesan cheese, divided
1/2 c chopped fresh basil
1 T olive oil
2 garlic cloves, minced
2 medium carrots, sliced
1/2 medium white onion, thinly sliced
1 medium green bell pepper, sliced
salt and ground black pepper
1 medium zucchini, sliced
1 1/2 c fresh spinach
1 c sliced fresh mushrooms
1/2 c sliced black olives
1 (26 oz) jar marinara sauce or 3 1/2 c homemade
1 1/2 c shredded mozzarella cheese, divided
3 T butter
Directions:
1. Preheat oven to 375 F and grease 9x12 inch baking dish.
2. Cook noodles according to the package directions until slightly chewy, about 10 mins. Drain noodles and carefully drape them over side of colander or lay flat on aluminum foil so they don't stick together.
3. Combine ricotta, egg, 1/2 c of Parmesan cheese, and basil in small bowl. Set aside.
4. Heat oil in large saucepan over medium heat and cook and stir garlic, carrots, onion, & bell pepper until carrots are tender (about 10 mins). Season with salt and pepper. Add zucchini, spinach, and mushrooms. Cook and stir until spinach wilts and all the veggies are tender (about 4 mins). Remove from heat and add olives.
5. Spoon 1/2 c of sauce into pan. Arrange 4 noodles overlappting, on top of sauce and top with 1/3 of veggie mixture, 1/3 c of sauce, 1/2 c mozzarella, and 2 T of Parmesan. Add tow more layers in order- noodles, ricotta, veggies, sauce, mozzarella and Parmesan. Dot w/t butter around the edges.
6. Bake 40 mins or until top is crusty. Drizzle with olive oil if desired and serve.
***Note: You can freeze the lasagna before you bake it. Let it thaw completely in the fridge before baking and bake 10-15 mins longer than directed***
Monday, February 28, 2011
Penne Primavera
From All-Time Family Favorite Recipes
Ingredients:
3/4 lb penne
1/4 lb baby carrots cut length wise
1 small bunch of asparagus, trimmed & cut to 1 inch lengths
2 T olive oil
1/2 medium onion, chopped
1/4 lb mushrooms, cleaned, stemmed & sliced (I prefer portabellas)
1/2 t salt
1/2 t black pepper
1 sweet red pepper, cut into SMALL strips
1/2 c frozen peas
1 container (8 oz) reduced fat sour cream
2 T grated Parmesan or Romano cheese
Directions:
1. Cook penne in large pot of lightly salted boiling water until al dente. Add carrots during last 5 mins of cooking. Add asparagus during last 2 mins of cooking.
2. Meanwhile, heat oil in deep, large skillet over high heat. Add onion, cook until just softened (1-2 mins). Add mushrooms, salt & pepper, cook about 3 mins. Add sweet red pepper; cook 2 mins. Add peas cook another 2 mins or until everything is tender.
3. Drain pasta, carrots, asparagus, reserving 1/2 cup of cooking water. Toss pasta, carrots, asparagus, and reserved cooking water with sauteed veggies, sour cream and cheese in large serving bowl. Serve immediately.
**Note: feel free to substitute whatever veggies that are fresh in your local market market**
Ingredients:
3/4 lb penne
1/4 lb baby carrots cut length wise
1 small bunch of asparagus, trimmed & cut to 1 inch lengths
2 T olive oil
1/2 medium onion, chopped
1/4 lb mushrooms, cleaned, stemmed & sliced (I prefer portabellas)
1/2 t salt
1/2 t black pepper
1 sweet red pepper, cut into SMALL strips
1/2 c frozen peas
1 container (8 oz) reduced fat sour cream
2 T grated Parmesan or Romano cheese
Directions:
1. Cook penne in large pot of lightly salted boiling water until al dente. Add carrots during last 5 mins of cooking. Add asparagus during last 2 mins of cooking.
2. Meanwhile, heat oil in deep, large skillet over high heat. Add onion, cook until just softened (1-2 mins). Add mushrooms, salt & pepper, cook about 3 mins. Add sweet red pepper; cook 2 mins. Add peas cook another 2 mins or until everything is tender.
3. Drain pasta, carrots, asparagus, reserving 1/2 cup of cooking water. Toss pasta, carrots, asparagus, and reserved cooking water with sauteed veggies, sour cream and cheese in large serving bowl. Serve immediately.
**Note: feel free to substitute whatever veggies that are fresh in your local market market**
Vegetarian Chili
Ingredients:
2 T veggie oil
1 sweet green pepper, cored, seeded & chopped
1 onion, chopped
2 medium tomatoes, pealed and chopped or 1 can (14.5 oz) stewed tomatoes, drained
2 zucchini, diced
2 yellow squash
3 jalapeno chiles, halved, seeded & chopped
2 T chili powder
1 T ground cumin
2 t sugar
1/2 t salt
2 cans (13 3/4 oz each) veggie broth
2 cans (19 oz each) black beans, drained & rinsed
2 packages (10 oz each) frozen corn kernels, thawed
1 can (15 oz) pinto beans, drained & rinsed
1/4 c chopped fresh cilantro (optional)
Directions:
1. Heat oil in large pot over medium heat. Add green pepper and onion; cook until veggies are tender (about 8 mins). Stir in tomatoes; cook, stirring occasionally, 5 minutes.
2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar, and salt. Cook 1 min. Add broth, black beans, corn & pinto beans. Simmer, uncovered 20 mins.
3. Serve in bowls with cilantro sprinkled on top if desired.
2 T veggie oil
1 sweet green pepper, cored, seeded & chopped
1 onion, chopped
2 medium tomatoes, pealed and chopped or 1 can (14.5 oz) stewed tomatoes, drained
2 zucchini, diced
2 yellow squash
3 jalapeno chiles, halved, seeded & chopped
2 T chili powder
1 T ground cumin
2 t sugar
1/2 t salt
2 cans (13 3/4 oz each) veggie broth
2 cans (19 oz each) black beans, drained & rinsed
2 packages (10 oz each) frozen corn kernels, thawed
1 can (15 oz) pinto beans, drained & rinsed
1/4 c chopped fresh cilantro (optional)
Directions:
1. Heat oil in large pot over medium heat. Add green pepper and onion; cook until veggies are tender (about 8 mins). Stir in tomatoes; cook, stirring occasionally, 5 minutes.
2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar, and salt. Cook 1 min. Add broth, black beans, corn & pinto beans. Simmer, uncovered 20 mins.
3. Serve in bowls with cilantro sprinkled on top if desired.
Thursday, February 24, 2011
Oreo Truffles
Recipe from Valene
Ingredients:
1 package Oreo's (Original only- No Double Stuff), crushed into fine crumbs
8 oz cream cheese, softened
1 pkg vanilla almond bark
1 pkg chocolate almond bark
wax paper
Directions:
Crush Oreos first. Then mix Oreo crumbs and cream cheese together in food processor until everything clumps together. Rolls into small balls. Place on cookie sheets lines with wax paper in fridge for 1 hour.
Dip: Vanilla almond bark and chocolate almond park (In the baking aisle by chocolate chips). Melt 3-4 squares in microwave for 90 seconds, and then melt at 15 second intervals until smooth. Add 1 tsp of Crisco at the end of each melting cycle (keeps it smoother and makes it easier for dipping). Cover completely with bark of choice. Use a spoon or toothpick to make sure it is all covered.
Put back in the fridge. You can freeze these too, if there are any left...
Ingredients:
1 package Oreo's (Original only- No Double Stuff), crushed into fine crumbs
8 oz cream cheese, softened
1 pkg vanilla almond bark
1 pkg chocolate almond bark
wax paper
Directions:
Crush Oreos first. Then mix Oreo crumbs and cream cheese together in food processor until everything clumps together. Rolls into small balls. Place on cookie sheets lines with wax paper in fridge for 1 hour.
Dip: Vanilla almond bark and chocolate almond park (In the baking aisle by chocolate chips). Melt 3-4 squares in microwave for 90 seconds, and then melt at 15 second intervals until smooth. Add 1 tsp of Crisco at the end of each melting cycle (keeps it smoother and makes it easier for dipping). Cover completely with bark of choice. Use a spoon or toothpick to make sure it is all covered.
Put back in the fridge. You can freeze these too, if there are any left...
Monday, February 21, 2011
Ratatouille bake
I thought of this after having ratatouille at a friend's, but made a couple tweaks to what [I think] she put in it because I like some pasta and cheese with my ratatouille).
serves 6
Ingredients:
* 1 T olive oil
* 5 cloves garlic, minced
* 1 onion, chopped
* 2 c peeled and diced eggplant
* 2 c zucchini
* 1 green bell pepper, chopped
* 1 (14.5 oz) can diced tomatoes
* 1 T dried basil
* 1 T dried parsley
* 1/2 t salt
* 1/8 t black pepper
* 1 (about 8 oz) package frozen ravioli
* 3/4 c shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F; spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
serves 6
Ingredients:
* 1 T olive oil
* 5 cloves garlic, minced
* 1 onion, chopped
* 2 c peeled and diced eggplant
* 2 c zucchini
* 1 green bell pepper, chopped
* 1 (14.5 oz) can diced tomatoes
* 1 T dried basil
* 1 T dried parsley
* 1/2 t salt
* 1/8 t black pepper
* 1 (about 8 oz) package frozen ravioli
* 3/4 c shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F; spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.
Saturday, February 19, 2011
Spinach & shells soup
From Amber Mayfield
1 can kidney beans, drained & rinsed
1 can white kidney beans, drained & rinsed
1 t chicken bouillon granules
1/4 t pepper
1/2 t sweet basil
1/2 t oregano
1 large box chicken broth
1 c small shells
1 can stewed tomatoes
1 t chopped garlic
1 c spinach
Mix all together and simmer until shells are done. Top with Parmesan cheese & enjoy!
For freezer meal simply defrost, and reheat in pot or microwave.
1 can kidney beans, drained & rinsed
1 can white kidney beans, drained & rinsed
1 t chicken bouillon granules
1/4 t pepper
1/2 t sweet basil
1/2 t oregano
1 large box chicken broth
1 c small shells
1 can stewed tomatoes
1 t chopped garlic
1 c spinach
Mix all together and simmer until shells are done. Top with Parmesan cheese & enjoy!
For freezer meal simply defrost, and reheat in pot or microwave.
Broccoli Cheese Soup
One my family's favorites!
From Sariah Bishop
Serves 4
Ingredients:
3 T butter (unsalted)
2 T butter, cut into pieces (unsalted)
1 c chopped onion
1/2 t salt
1/4 t white pepper & pinch nutmeg
1/2 t minced garlic
1/2 t thyme
3 T flour
3 c chicken stock
1 (16 oz) package frozen broccoli
1/2 c milk
1 1/4 c cheddar cheese
Instructions
In medium pot, melt 3 T butter over med- high heat. Add onions, salt, pepper, and nutmeg and cook, stirring until soft. Add garlic and thyme cook, stirring until fragrant. Add flour and cook for 2 mins. Slowly add chicken stock, whisking constantly and bring to boil. Reduce heat and simmer until thickened. Add broccoli and cook, stirring until tender. Removed pot from heat and puree with hand- held immersion blender (if desired. I skipped this step and it still tasted fine, but I like bigger bits of broccoli in my soup). Add milk and bring to bare simmer to heat through. Add cheese, cook over low heat until melted. Add 2 T cold butter, melt in soup. Serve & enjoy!
For freezer meal simply defrost and slowly reheat in pot.
From Sariah Bishop
Serves 4
Ingredients:
3 T butter (unsalted)
2 T butter, cut into pieces (unsalted)
1 c chopped onion
1/2 t salt
1/4 t white pepper & pinch nutmeg
1/2 t minced garlic
1/2 t thyme
3 T flour
3 c chicken stock
1 (16 oz) package frozen broccoli
1/2 c milk
1 1/4 c cheddar cheese
Instructions
In medium pot, melt 3 T butter over med- high heat. Add onions, salt, pepper, and nutmeg and cook, stirring until soft. Add garlic and thyme cook, stirring until fragrant. Add flour and cook for 2 mins. Slowly add chicken stock, whisking constantly and bring to boil. Reduce heat and simmer until thickened. Add broccoli and cook, stirring until tender. Removed pot from heat and puree with hand- held immersion blender (if desired. I skipped this step and it still tasted fine, but I like bigger bits of broccoli in my soup). Add milk and bring to bare simmer to heat through. Add cheese, cook over low heat until melted. Add 2 T cold butter, melt in soup. Serve & enjoy!
For freezer meal simply defrost and slowly reheat in pot.
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