Butternut Squash Lasagna

From: Myrecipes.com

Ingredients

• Cooking spray
• 1.5 cups chopped onion
• 5 cup fresh spinach
• 1.5 ounces shredded sharp provolone cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten
  
• 1 (15-ounce) carton part-skim ricotta cheese
• 1.5 cups diced peeled butternut squash
• 3 cups Smoky Marinara
• oven-ready lasagna noodles (such as Barilla)
• 1/2 cup grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 8-inch-square baking dish with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with Parmesan. Cover pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

MY NOTES: Instead of Provolone I used the Italian mix shredded cheese from the grocery store. It was way cheaper. I also used store bought marinara.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Nutritional Information

Calories:

254 (30% from fat)

Fat:

8.5g (sat 4.5g,mono 2.2g,poly 0.3g)

Protein:

18.6g

Carbohydrate:

27.6g

Fiber:

3.3g

Cholesterol:

69mg

Iron:

3.2mg

Sodium:

560mg

Calcium:

414mg

Carter Family Everything Breakfast Casserole

From: The Carter Family

If you like breakfast, you will love this casserole...

1- 16oz bag hash browns
2 cups cooked, diced ham
1 onion, diced
2 c shredded cheddar cheese
3 c milk
1 c Bisquick
1/2 t salt
4 eggs

PREHEAT oven at 375

GREASE 2 Pyrex pans

MIX taters, ham, onion, 1 c of cheese and SPREAD in pan

MIX milk bisquick, eggs, salt and POUR over taters.

SPRINKLE remaining cheese

COVER and REFRIGERATE for at least 4 hours.

BAKE at 375 for 30-35 minutes

Broiled Salmon with Rosemary

From my MIL

1 lbs salmon

2 t EVOO

2 t fresh lemon juice

1/4 t salt

Pinch freshly grounded black pepper

2 cloves garlic, minced

2 tsp fresh rosemary or 1 tsp dried crushed rosemary

capers (optional)

COMBINE oil, lemon juice, salt pepper, garlic, rosemary.

BRUSH this on salmon.

BROIL 4" from the heat for 4-6 mn per 1/2" of thickness.
If the fish is more than 1" thick, gently turn it halfway through broiling.
If you are using fresh salmon that has the skin on it, it will just come off after it cooks.

GARNISH with capers if desired.

Ratatouille

From (the only cookbook I own): Healthy Mediterranean Cookbook by Joanna Farrow & Jacqueline Clark

2 lb ripe tomatoes
1/2 cup EVOO
2 onions, thinly sliced
2 red bell peppers, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
1 large aubergine (egg plant), cut into chunks
2 courgettes (zucchini) cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 T fresh Thyme
salt and pepper

PLUNGE tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away skins and chop roughly.

HEAT a little of the oil in a large pan and fry the onions for five minutes. Add the peppers and fry for another 2 minutes. Set aside. Add eggplant and more oil, fry for 5 more minutes. Add remaining oil and zucchini and fry for 3 more minutes. Set aside.

ADD garlic and tomatoes to the pan with bay leaves and thyme, salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

RETURN all of the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.

SERVE over rice or just with a hot, buttery baguette.

Dad's Chili

From: my dad

1 lb Ground Beef or Ground Turkey
1 onion, chopped
1 T (heaping) garlic
Big can Chili beans (hot)
Big can diced tomatoes (spicy - like RoTel)
1 T chili powder
1 t (heaping) cumin
1 Green bell pepper, chopped
1 can corn, drained

GARNISH:
shredded cheese
sour cream
Tabasco for more heat

BROWN meat in a big pot.
ADD all the other ingredients.
SIMMER for one hour

Crepes

From (I forgot where)

3 large eggs
2/3 cup milk
1/2 c water
3/4 c flour
1 t granulated sugar
1/2 t salt
1 T melted butter (plus more for brushing)
1 T canola oil

WHISK eggs, milk and water
ADD flour, sugar. salt, butter, oil
REST batter 30 min at room temperature or overnight in the fridge

BRUSH pan with butter over med. heat
POUR 1/4 c or less batter in your pan, swirl around and cook gently on both sides

FILLING OPTIONS:
Nutella and bananas
Nutella and strawberries
Honey and toasted almond slivers
Lemon and Blueberry (2 t powdered sugar combined with 1 t lemon juice and fresh blueberries)

Or savory crepes:
Brie / Boursin
sauteed onions and mushrooms
diced ham
other delectable meats

Nutrition Facts
13 Servings
Amount Per Serving
Calories		71.5
Total Fat		3.7 g
	Saturated Fat	1.2 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	1.5 g
Cholesterol		58.5 mg
Sodium		295.1 mg
Potassium		47.8 mg
Total Carbohydrate		6.5 g
	Dietary Fiber	0.2 g
	Sugars	1.0 g
Protein		3.0 g

Vitamin A	3.0 %
Vitamin B-12	3.3 %
Vitamin B-6	1.6 %
Vitamin C	0.0 %
Vitamin D	4.6 %
Vitamin E	1.3 %
Calcium	2.2 %
Copper	0.6 %
Folate	5.3 %
Iron	3.1 %
Magnesium	0.7 %
Manganese	2.5 %
Niacin	2.2 %
Pantothenic Acid	0.8 %
Phosphorus	5.0 %
Riboflavin	6.5 %
Selenium	4.1 %
Thiamin	3.9 %
Zinc	1.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Super Hero Pickle Slaw

From Ryan Moore

Toss together:

-1 package of shredded cole slaw mix;

-2 diced Claussen dill pickles;

-1/3 cup of Italian Dressing;

-Salt and Pepper to taste

Curried Plantains

From Kevin Weeks

2 ripe plantains – peeled and cut into 1/4″ slices
Granulated sugar
Hot curry powder
1 tbsp vegetable oil

Heat oil in a skillet over medium high heat.

Lightly sprinkle plantains on both sides with sugar and curry powder.

Fry until tender and warmed through. Remove from the pan and smash them, return to the pan until browned on both sides. Serve immediately.

These are good as both an appetizer and a side dish.

My Notes: I made this with a Cubana friend of mine. It was her who said we needed to fry them twice so I added that to recipe in italics.

Steamed Artichokes with Almond Saffron Dip

From Ellie Krieger

• 4 artichokes
• Pinch saffron
• 1 tablespoon boiling water
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 1 cup nonfat plain yogurt
  
• 1/4 cup flat-leaf parsley leaves
• 1 1/2 tablespoons lemon juice
  
• Salt and freshly ground black pepper

Directions

Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary.

In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.

My notes: It takes soooo much longer than one hour to steam artichokes. Seriously, try 4 or 5.

I blogged about this when I made it - twice, in fact. The first time here and the second time here.

This was a great way to utilize those gorgeous artichokes you see in Costco.

Chicken Curry

From Cooking Light, May 2000

NOTE: This recipe used to be for Curried Chicken Pot Pie but I took out the crust part because it is so delicious as a chicken curry over rice.

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potato (about 12 ounces)
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 cups fat-free, less sodium chicken broth
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen green peas, thawed
• 1/2 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• Cooking spray

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes.

Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.

Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.

Spoon the filling into a round 2-quart casserole coated with cooking spray.

Bake at 400° for 30 minutes or until bubbly around the edges. Let stand 10 minutes.

Carrot Cheesecake Bars

From Kraft Foods

1/4 cup (1/2 stick) butter, melted

1-1/2 cups HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

1-1/2 tsp. ground cinnamon, divided

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

3/4 cup finely shredded carrots (about 2)

1-1/2 cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.

MIX butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.

BEAT cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Stir in carrots; spread over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.

Pistachio Bar Dessert

From Kraft Foods

36 OREO Cookies, finely crushed (about 3 cups)

6 Tbsp. butter or margarine, melted

2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup toffee bits

MIX cookie crumbs and butter until well blended. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT pudding mixes and milk in large bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in pan. Cover with remaining COOL WHIP and toffee bits.

REFRIGERATE 4 hours or until firm.