I love lasagna. It's one of those foods that is as varied and versatile as you'd like. Here are six lasagna recipes to help you through the day, including Scotto Cheese Lasagna and Crockpot Lasagna. Enjoy!
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
CLASSIC LASAGNA
This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”
Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
3 cups ricotta cheese
12 ounces shredded mozzarella cheese (about 3 cups)
3/4 cup grated parmesan cheese
2 eggs
1 pound ground beef
1 jar (45 ounces) Prego® Three Cheese Italian Sauce
12 lasagna noodle, cooked and drained
Directions
Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.
In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.
Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.
Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.
Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.
SCOTTO CHEESE LASAGNA
This recipe is from Family Time, and begins, “This delectable lasagna makes great use of convenience products so that you've can put the dish together in just 15 minutes! While it bakes you can throw together a salad, and you've got a fabulous dinner for very little work.”
Serves: 8 servings (about 1 1/2 cups each); Prep Time: 15 minutes; Cook Time: 70 minutes
To view this online, click here.
Ingredients
1 container (32 ounces) ricotta cheese
2 eggs, beaten
Prego® Tomato Basil & Garlic Italian Sauce or 5 cups Prego® Traditional Italian Sauce
12 lasagna noodle, cooked and drained
1 1/2 pounds mozzarella cheese, thinly sliced
2 cups grated parmesan cheese
1 package (10 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf
Directions
Heat the oven to 350°F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1/4 of the mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350°F. for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400°F. for the bread. Bake the bread according to the package directions.
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.
CROCKPOT LASAGNA
This recipe is from MyDailyMoment, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”
To view this online, click here.
Ingredients
1 lb. lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt 1 tsp. dried oregano
12 oz. cottage cheese
1/2 cup grated Parmesan cheese
12 oz. lasagna pasta, uncooked
16 oz. shredded mozzarella cheese
Directions
Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.
Additional Tips
Ready in 4 1/4 hours.
Showing posts with label Easy Lasagna. Show all posts
Showing posts with label Easy Lasagna. Show all posts
Wednesday, November 29, 2017
Wednesday, November 15, 2017
Wednesday Recipes
We're half-way through the work week. (Yay!) Here are six yummy recipes to help you through the day, including Raisin Bread Pudding and Hearty Turkey Chili. Enjoy!
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
HEARTY TURKEY CHILI
This comes from GE Appliances and can be viewed online here.
Ingredients
1 lb ground turkey
1 medium onion, chopped
2-15oz. cans chili-ready beans in chili gravy
1-12oz bottle beer (can use non-alcoholic)
1-14 1/2 oz can diced tomatoes (chili ready)
1/2 c. chili sauce
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
Directions
In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.
Add meat to slow cooker.
Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.
Cook in slow cooker on low for 4 hours.
CHEF'S NOTES:
If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!
QUICK PASTA PESTO
This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”
POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded
Directions
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
SLOW-COOKER CHILI MAC ’N CHEESE
This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”
Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil
1 large onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tsp. chili powder
1 tbsp. ground cumin
1 tbsp. cayenne
2 lb. lean ground beef
2 28-oz. cans crushed tomatoes
15 oz. kidney beans, drained and rinsed
1/2 lb. small pasta, such as macaroni or fusilli
2 c. shredded Cheddar
2 c. shredded Monterey Jack cheese
Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish
Directions
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
HEARTY TURKEY CHILI
This comes from GE Appliances and can be viewed online here.
Ingredients
1 lb ground turkey
1 medium onion, chopped
2-15oz. cans chili-ready beans in chili gravy
1-12oz bottle beer (can use non-alcoholic)
1-14 1/2 oz can diced tomatoes (chili ready)
1/2 c. chili sauce
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1/4 teaspoon garlic salt
Directions
In a large saucepan, brown turkey and onion over medium/high heat until turkey is no longer pink and onions are tender.
Add meat to slow cooker.
Stir in undrained beans, beer, undrained tomatoes, chili sauce, chili powder, Cajun seasoning and garlic salt.
Cook in slow cooker on low for 4 hours.
CHEF'S NOTES:
If you are in a hurry, you can add the ingredients to a Dutch oven, cover and cook on stovetop over medium heat for 30 minutes, stirring occasionally. Flavors will not develop as fully, but dinner is done much quicker!
QUICK PASTA PESTO
This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”
POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
3 Tbsp pesto sauce, sun-dried tomato variety preferred
3 cup mixed vegetables, chopped, fresh or frozen
1 cup fat-free evaporated milk
4 cup cooked pasta
1 oz part-skim mozzarella cheese, shredded
Directions
Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.
Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
SLOW-COOKER CHILI MAC ’N CHEESE
This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”
Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil
1 large onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2 tsp. chili powder
1 tbsp. ground cumin
1 tbsp. cayenne
2 lb. lean ground beef
2 28-oz. cans crushed tomatoes
15 oz. kidney beans, drained and rinsed
1/2 lb. small pasta, such as macaroni or fusilli
2 c. shredded Cheddar
2 c. shredded Monterey Jack cheese
Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish
Directions
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.
Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.
When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.
Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.
RAISIN BREAD PUDDING
This recipe begins, “Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace.”
Prep. time: 20 minutes; Serves: 8; Cooking time: 35 minutes
Source: Nestle® Very Best Baking
Ingredients
16 slices bread, cubed
1 cup raisins
2 cans (12 oz. each) NESTLÉ ® Carnation ® Evaporated Milk
4 eggs, slightly beaten
3/4 cup firmly packed brown sugar
1/4 cup butter, melted
2 teaspoon vanilla extract
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 jar caramel sauce, (optional)
Directions
Preheat oven to 350 degrees F. Grease 12 x 8-inch baking dish.
Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
Bake for 35 to 45 minutes or until knife inserted in center comes out clean.
Wednesday, November 8, 2017
Where's the Beef?
Does anyone remember the old commercial with the three little old ladies asking, "Where's the beef?" (Hint: you can see it here and here.)
Well, today's post is all about beef, with six beefy recipes to answer that old question, including Tex-Mex Beef and Rice Skillet and Taco Stuffed Peppers. Enjoy!
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STEAK MARSALA WITH CAULIFLOWER MASH
This is from The Food Network Kitchen. Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt
1 1/2 cups shredded Italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives Freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet Marsala wine or white wine
1/2 cup low-sodium chicken broth
Directions
Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Well, today's post is all about beef, with six beefy recipes to answer that old question, including Tex-Mex Beef and Rice Skillet and Taco Stuffed Peppers. Enjoy!
SLOW COOKER BEEF AND VEGETABLE TZIMMES
This was in a Weight Watchers' email several years ago. The recipe begins, “Honey-sweetened tzimmes is a classic dish for Rosh Hashanah (the Jewish New Year). Toss all the ingredients into a slow cooker in the morning before heading out to temple and you'll return home to a fabulous, no-fuss holiday meal.”
POINTS® Value: 8; Servings: 8; Preparation Time: 24 min; Cooking Time: 480 min; Level of Difficulty: Easy
Ingredients
7 oz frozen chopped onions, about 2 cups
3 pound raw lean beef brisket, trimmed, cut into 1-inch pieces (boneless)
2 large garlic clove(s), minced
2 medium sweet potato(es), peeled and cut into bite-size chunks
1/2 pound baby carrots, cut in half if large
8 small uncooked new potatoes, cut in half (unpeeled)
1 cup Dole Pitted Prunes, or other brand
4 Tbsp fresh lemon juice, divided (from 2 small lemons)
5 tsp honey, divided
1 1/2 tsp table salt
1/2 tsp black pepper
1/4 tsp ground cinnamon
1 cup canned beef broth
Directions
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes: You can substitute dried apricots for the prunes if you prefer.
For a thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)
TEX-MEX BEEF AND RICE SKILLET
This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”
Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean (at least 80%) ground beef
1 tablespoon vegetable oil
1 cup diced yellow onion
1 medium red bell pepper, diced
1 cup fresh or frozen corn kernels
1 can (10 oz) Old El Paso™ enchilada sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
3 cups cooked white rice
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
Directions
In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
Top with cheese and cilantro.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
STEAK MARSALA WITH CAULIFLOWER MASH
This is from The Food Network Kitchen. Total Time: 40 minutes; Prep Time: 15 minutes; Cook Time: 25 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
1 head cauliflower, cut into florets
2 sprigs rosemary (leaves from 1 sprig chopped)
Kosher salt
1 1/2 cups shredded Italian cheese blend (about 5 ounces)
4 tablespoons unsalted butter
2 tablespoons chopped fresh chives Freshly ground pepper
4 beef eye-round steaks (1/2 inch thick; about 5 ounces each)
1 large shallot, chopped
2 cloves garlic, chopped
8 ounces sliced white mushrooms (about 4 cups)
1/2 cup sweet Marsala wine or white wine
1/2 cup low-sodium chicken broth
Directions
Combine 2 cups water, the cauliflower, whole rosemary sprig and 1/2 teaspoon salt in a pot and bring to a boil. Cover, reduce the heat to low and cook until the cauliflower is very tender, about 10 minutes. Drain and transfer to a food processor, discarding the rosemary. Add the cheese and 1 tablespoon butter and puree. Transfer to a bowl and fold in the chives; season with salt and pepper. Cover to keep warm.
Season the steaks on both sides with salt and pepper. Melt 1 tablespoon butter in a large skillet over high heat until foamy and starting to brown, about 1 minute. Add the steaks and cook until browned, about 1 1/2 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet. Reduce the heat to medium high and add the shallot, garlic and chopped rosemary. Cook, stirring, 30 seconds. Add the mushrooms and cook until tender, about 3 minutes. Add the wine; cook until reduced by half, about 2 minutes. Add the chicken broth; cook until thickened, about 4 minutes. Add the steaks and any accumulated juices and the remaining 1 tablespoon butter to the skillet. Cook, turning the steaks to coat, 1 minute. Serve with the cauliflower puree.
QUICK SKILLET ZITI
This is from Family Time, and begins, “Ground beef and pasta are a winning combination for quick weekday meals that are nostalgic and full of good taste.”
Serves 4 (1 1/4 cups each); Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 pound ground beef
Prego® Marinara Italian Sauce or 1 jar (24 ounces) Prego® Traditional Italian Sauce
5 cups tube-shaped pasta (ziti), cooked and drained
Grated parmesan cheese
Directions
Cook the beef in a 10-inch skillet until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the sauce and pasta in the skillet and heat through. Sprinkle with the cheese.
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Friday, November 3, 2017
Friday Food
It's finally Friday. (Yay!) Here are six recipes to help you through the weekend, including Vegan Pumpkin Cheesecake Brownies and Easy Lasagna. Enjoy!
ITALIAN WEDDING SOUP
I'm not sure where this is from; probably a long-since-forgotten emailing list.
Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10
Ingredients
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Directions
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and serve.
Top with Parmesan cheese.
Tips
The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
ITALIAN WEDDING SOUP
I'm not sure where this is from; probably a long-since-forgotten emailing list.
Prep Time 15 minutes; Cooking Time 60 minutes; Serves 10
Ingredients
1 pound lean ground beef
1 egg, (or 2 egg whites)
1/2 cup fresh bread crumbs
3 tablespoons grated Parmesan cheese
2 tablespoons grated onion
1 teaspoon salt
1/4 teaspoon pepper
6 cups chicken broth
6 cups water
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
2/3 cup orzo, (tiny rice shaped grains of pasta)
2 cups thinly sliced escarole
grated Parmesan cheese
Directions
Combine first 7 ingredients and form into tiny balls, about 1/2 inch in diameter.
Bring 6 cups of water to a slow boil in a stockpot. Add the chicken broth and season with onion powder, garlic powder, celery salt, salt and pepper to taste.
Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the orzo and cook for about 5 minutes.
Add the escarole. Add the meatballs back to the soup pot, heat and serve.
Top with Parmesan cheese.
Tips
The secret to this recipe's flavor is the cheese, add a tablespoon or two to the finished soup to enhance the flavor!
LOW CALORIE SPINACH LASAGNA
This is from Kimberly Eggleston, a nutritionist on The Spruce. Kimberly wrote, “You wouldn't think that lasagna could be a lean and delicious dish until you have tried this low-calorie spinach lasagna recipe. You can see from the ingredient list that it doesn't even take a whole lot of ingredients to make up this yummy dish. And the ingredients that are included are relatively lean. Instead of fatty sausage and beef, the bulk of this lasagna filling is part skim mozzarella, low-fat cottage cheese, and spinach which give the lasagna nice texture and color. There aren't too many calories coming from those ingredients!
“Another great thing about his spinach lasagna is that this lasagna recipe is so easy to throw together about an hour and fifteen minutes before dinner. Yes, that's only a little over one hour before dinner, and the majority or that time is the lasagna cooking, which frees you up to do other things.
“And there is no need to precook the noodles. You will add water to the dish once you have layered the lasagna together, using uncooked dry noodles. Then the water will cook the noodles during baking time resulting in perfectly al dente noodles when it is finished. One less pot to wash when it is all finished is certainly worth it.”
Total Time: 70 mins; Prep: 10 mins; Cook: 60 mins; Yield: 8 Servings; Per Serving Calories: 304
To view this online, click here.
Ingredients
1 16 oz. carton low-fat cottage cheese
1 10 oz. package frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred marinara sauce
1 cup water
Directions
Preheat the oven to 375°F.
To begin with, prepare the cheese and spinach filling for the lasagna.
In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use large spoon to gently stir together the mixture until it is well combined.
Next, spray a 9x13-inch pan with cooking spray.
Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noddles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
Now that the lasagna is assembled, pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving in order to allow the lasagna to become far easier to cut.
VEGAN PUMPKIN CHEESECAKE BROWNIES
This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”
Servings: 16; Calories 254 kcal; Author Alissa Saenz
To view this online, click here.
Ingredients
For the Brownie Layer
1/2 cup coconut oil, melted
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup organic granulated sugar
1 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup vegan chocolate chips
For the Pumpkin Cheesecake Layer
1 cup raw cashews, soaked in water 4-8 hours and drained
1/2 cup canned pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegan chocolate chips
Instructions
Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.
To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.
Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.
While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.
When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.
Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
CHEESECAKE-STUFFED PUMPKIN BREAD
This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”
Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy
To view this online, click here.
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
EASY LASAGNA
This was posted on AllRecipes, and begins, "A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.”
Prep Time: 35 minutes; Cook Time: 1 hour; Total Time: 1 hour 45 minutes; 8 servings
To view this online, click here.
Ingredients
1 pound lean ground beef
1 onion, chopped 1 (4.5 ounce) can mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Subscribe to:
Posts (Atom)