Thursday, August 28, 2014

White Lasagna ~ adapted from Taste of Home




9 lasagna noodles
8 oz cream cheese, softened
1/2 c milk
1/2 t garlic powder
2 c chicken breast meat, cooked and shredded
1/2 c sundried tomatoes packed in oil, drained and chopped
1 c marinated artichoke hearts, drained and chopped
1/4 c fresh basil, chopped
16 oz mozzarella, shredded

Preheat oven to 350.

Combine cream cheese, milk, and garlic powder in medium bowl and blend thoroughly. In separate bowl, mix chicken, tomatoes, artichokes and half basil. Add approximately 1/4 c milk mixture to chicken mixture, stir to combine.

Cook lasagna noodles in boiling water for 8 minutes. Turn off heat, leave noodles in pot.

To assemble lasagna, spoon a small amount of sauce into bottom of 9x9 pan. Place one single layer of noodles lengthwise in pan, trim to fit*. Add one third chicken mixture evenly over noodles and add approximately 1/4 c white sauce over chicken. Sprinkle with one third of grated mozzarella. Repeat layering in the same order two more times. Cover loosely with aluminum foil and bake in center of preheated oven 20 minutes. Remove foil and bake another 5 minutes. Let lasagna rest 10 minutes out of oven before slicing. Sprinkle with remaining basil just prior to serving. Serves 9.

Chef's Note: Don't skip the 10 minute rest after cooking lasagna as the pasta will absorb any excess liquid that has separated out of the sauce. This allows you to not fully cook the pasta prior to assembly, leading to overcooked noodles.

*Tip: use kitchen tongs to get hot noodles from water to pan.

- Posted using BlogPress from my iPad

Wednesday, August 13, 2014

Weeknight Lasagna




12 lasagna noodles
2 ~ 24 oz jars marinara sauce (your favorite!)
6 oz tomato paste
2 lb ground turkey, Italian seasoned
16 oz whole milk ricotta
1 lb part skim mozzarella, grated
1/4 c grated parmesan

Preheat oven to 350.

Combine pasta sauce and tomato paste in large bowl, set aside. In large stock pot, bring enough water to submerge lasagna noodles to a rapid boil. While waiting for water to boil, brown ground turkey in a skillet and set aside when cooked. Add noodles to boiling water and cook 6 minutes, turn off heat.

To assemble lasagna, spoon a small amount of sauce into bottom of 9x13 pan. Place one single layer of noodles lengthwise in pan*, trim to fit. Add one third turkey evenly over noodles and drop one third ricotta over top. Smooth ricotta over turkey, if desired. Pour over one third of sauce, sprinkle with one third of grated mozzarella and parmesan. Repeat layering in the same order two more times. Cover loosely with aluminum foil and bake in center of preheated oven 20 minutes. Remove foil and bake another 5 minutes. Let lasagna rest 10 minutes out of oven before slicing. Serves 16.

Chef's Note: Adding tomato paste to your pasta sauce will give it a richer taste, like it's been cooking all day! Don't skip the 10 minute rest after cooking lasagna as the pasta will absorb any excess liquid that has separated out of the sauce. This allows you to not fully cook the pasta prior to assembly, leading to overcooked noodles.

*Tip: use kitchen tongs to get hot noodles from water to pan.

Monday, July 21, 2014

Applesauce Oatmeal Muffins ~ adapted from Lovely Little Kitchen







1 3/4 cups all purpose flour
1 c oats (quick cook or old fashioned)
1/4 t salt
1 t cinnamon
1 1/2 t baking powder
1/2 c agave nectar
1 c coconut oil, melted
2 eggs
1/4 c nonfat, plain Greek yogurt
1 c unsweetened applesauce
1/2 t vanilla extract

Preheat oven to 425°. Line regular 12 muffin pan with cupcake liners and set aside.

In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.

In a separate bowl, mix agave nectar and oil by hand. Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated. Add dry ingredients to wet ingredients and stir to combine. Do not over mix.

Divide batter evenly between cupcake liners. Bake at 425 for 3 minutes, then reduce heat to 325 and bake for an additional 15 minutes. The muffins are done when a toothpick comes out clean. Cool on wire rack in pan 10 minutes, then remove from pan. Store tightly covered at room temperature for up to 4 days.

Chef's Note: Although not particularly low in calories at 289 per muffin, these are wonderful! So moist and very light. I don't miss the sugar at all, next time I think I will substitute half the oil with extra applesauce for lower calories.

Monday, April 14, 2014

Whipped Frozen Bananas




3 large ripe bananas, no green remaining
Toppings of your choice

Peel bananas and slice into 1/4 inch rounds. Place sliced bananas in freezer safe dish lined with wax paper. Freeze a minimum of 2 hours. Transfer frozen bananas to food processor and whip until smooth and creamy, approximately 3 minutes. Serve immediately for soft-serve consistency or return to freezer for another hour for firmer texture. Yield 3 servings.


- Posted using BlogPress from my iPad

Wednesday, April 9, 2014

Cheesy Cauliflower Bites ~ adapted from The Table




1 raw medium cauliflower, cut into florets (aprox. 2 cups)
1 egg
1 egg white
1/2 c plain Panko bread crumbs
3/4 c mild cheddar cheese
1 t minced garlic
1 t dried basil
1/2 t dried oregano
1/2 t dried parsley

Preheat oven to 400.

Place 1/2 inch water in a medium pot and bring to boiling. Add cauliflower, cover and reduce heat to a simmer for 5 minutes. While cauliflower is cooking, place remaining ingredients in large bowl.

Drain cauliflower and transfer to food processor. Pulse until finely chopped, but not puréed. Add cauliflower to bowl and mix well to combine. Scoop cauliflower mixture with small cookie scoop or spoon and place on baking sheet.

Bake 20-25 minutes or until lightly golden. Remove from baking sheet and sprinkle with salt, if desired. Serve with ketchup or ranch dressing. Makes 25 cauliflower bites.


- Posted using BlogPress from my iPad