Sunday, August 24, 2008

Spinach Lasagna


There is one, and only one, vegetarian dish The Boy will eat. It’s this lasagna. I’ve made it a few times now. After the first time making it I realized one large rectangular pan makes WAAAAY too much for me & TB.  I put it in two square pans as opposed to 1 rectangular one. And then I freeze the second one to enjoy at a later date! I often use Bertolli’s sauces for the spaghetti sauce. They have so many different flavors it can give it a slighlty different twist on it each time. This might not be the most photogenic meal, but it sure is tasty!

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Spinach Lasagna

Ingredients:

2 eggs, beaten
1 16oz container low fat ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup chopped mushrooms
3 cups 2% milk shredded reduced fat mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided (this time I used a mixture of romano, asiago, & parmesan, but not always)
1 jar (26 oz.) spaghetti sauce, divided
9 whole wheat lasagna noodles, cooked, drained

Directions:

Heat oven to 350°F. Mix eggs, ricotta cheese, spinach, mushrooms, 2 cups mozzarella and 1/4 cup Parmesan.

Layer 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.

Bake 45 min. or until heated through. Let stand 10 min. before serving.

Sunday, August 24, 2008

Honey Ginger Glazed Salmon


Thanks to my big bag of Sam’s Club frozen salmon, I’ve cooked a fair amount of salmon.  It also happens to be my favorite fish!  After I cooked this recipe the first time, The Boy proclaimed it to be one of his favorites out of all the quick dinner meals I cook during the week.  That was a big step.  Usually all I get outta him is “Thanks boo, that was good.”  I enjoy feedback!  I definitely recommend this recipe.  It was tasty!  I will mention, I didn’t make the arugula salad that goes with it. But I make the dressing and put it over whatever salad green I have on hand. Usually romaine.

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Honey Ginger Glazed Salmon

Ingredients:

2/3 cup honey
1/4 cup fresh lemon juice, divided
2 tablespoons warm water (100° to 110°)
1 1/2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
4 (6-ounce) skinless salmon fillets (1 inch thick)
1/2 teaspoon salt, divided
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
4 cups trimmed arugula

Directions:

Preheat oven to 350°.

Combine honey, 2 tablespoons juice, water, ginger, and garlic in a small bowl, stirring with a whisk until blended. Pour honey mixture into a 13 x 9-inch baking pan; arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over; sprinkle fish with 1/4 teaspoon salt. Bake at 350° for 7 minutes. Remove from oven.

Preheat broiler.

Brush fish with honey mixture; broil 7 minutes or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 2 tablespoons juice, remaining 1/4 teaspoon salt, oil, and pepper in a medium bowl; stir with a whisk until blended. Add arugula; toss gently to coat. Serve salad with fish.

Sunday, August 17, 2008

Turkey Enchilada Casserole

I rarely make casseroles for two reasons. One is they are rarely healthy, the other is I just don’t have time. As I’ve said before, I get off work at 6pm, I go straight home, and have supper on the table at 7:15 (usually). So on this lazy Sunday I had planned on making a casserole. This recipe was from the myrecipes website. It’s a website that searches recipes from lots of publications. I found it because I use Cooking Light recipes a lot. This recipe I used is from Sunset magazine. And it actually came together pretty quickly & is pretty healthy. So, I guess I proved myself wrong!

Not the most photogenic food, but it was DEFINITELY delish!

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Turkey Enchilada Casserole

from Sunset Magazine
Yield: Makes 8 to 10 servings

Ingredients:

1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon oil
1 can (29 oz.) red enchilada sauce, DIVIDED
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro

Directions:

In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.

CALORIES 249 (20% from fat); FAT 5.7g (sat 3.1g); CHOLESTEROL 58mg; CARBOHYDRATE 23g; SODIUM 1048mg; PROTEIN 27g; FIBER 1.7g

Friday, August 15, 2008

All American

It had been quite a while since The Boy had an apple pie. He kept mentioning craving apple pie & wondering where he could get a fresh slice of it. One day we were at the grocery store, and I come upon him in the freezer aisle, door ajar, with one hand on a frozen apple pie, and a ‘guilty-as-charged’ look on his face. I said “Put the pre-packaged, HFCS-filled, pastry BACK. I will make you a dag-on pie.”

I began to peruse Cooking Light’s website for a suitable pie recipe. I’ve found tons of dinner recipes on Cooking Light so I consider them a reliable source. I’ve only made one fruit pie in my life (blueberry), and it was only “alright” but not spectacular, so I was a little scared. I finally chose this recipe. I had high hopes for this pie, and let me tell you, my expectations were exceeded!

I also had a lot of fun taking these pics with the camera I “stole” from my dad. It’s a Cannon EOS 40D. I want one, now. I can’t wait to borrow it again.

Begin with a bunch of these.

Chop, chop, peel, peel. Fun, right? It’s worth it I swear.

This pie crust is one of the best discoveries at Whole Foods, EVER. Seriously, you should check it out.

Melt the buttah…

“Pour, some, (brown) sugah on me….”

Stir it all together.

Pour it into the pie crust.

Now it’s time to make the scrumptious crumb topping.

Before adding the crumb topping drizzle on some caramel sauce. Homemade, store-bought, whatever you desire.

Bake at 375 degrees, for 30 minutes (mine baked for 35).

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Caramel Apple Crumb Pie

Ingredients:

CRUST*:
1 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons chilled butter or stick margarine, cut into small pieces
2 tablespoons vegetable shortening
3 tablespoons plus 1/2 teaspoon ice water
1 teaspoon cider vinegar
Butter-flavored cooking spray

FILLING:
1 tablespoon butter or stick margarine
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
9 cups sliced peeled Granny Smith apple (about 2 3/4 pounds)
3 tablespoons all-purpose flour
2 teaspoons lemon juice

TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 cup fat-free caramel sundae syrup

*I used store bought

Directions:

Preheat oven to 375°.

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a bowl; cut in 2 tablespoons butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; add vinegar. Toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray.

Remove top sheet of plastic wrap. Fold edges under; flute. Line bottom of dough with a piece of foil; arrange pie weights (or dried beans) on foil. Bake at 375° for 15 minutes or until the edge is lightly browned. Remove pie weights and foil; cool on a wire rack.

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Combine 1/2 cup brown sugar and cinnamon. Add sugar mixture and apples to skillet; cook 5 minutes, stirring occasionally. Remove from heat; stir in 3 tablespoons flour and lemon juice. Spoon into prepared crust.

To prepare topping, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup brown sugar in a bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Drizzle syrup over apple mixture; sprinkle topping over syrup. Bake at 375° for 30 minutes or until apples are tender. Cool on a wire rack.

10 servings (serving size: 1 wedge)

CALORIES 277(27% from fat); FAT 8.4g (sat 4.2g,mono 2.4g,poly 1g); IRON 1.3mg; CHOLESTEROL 16mg; CALCIUM 33mg; CARBOHYDRATE 50.1g; SODIUM 109mg; PROTEIN 2.1g; FIBER 2.4g