Lasagna

One of my absolute favorite foods is lasagna. To that end, here are six yummy lasagna recipes to help you through the day, including Supreme Pizza Lasagna and Mexican Lasagna. Enjoy!

CLASSIC LASAGNA

This is from MyRecipes, and begins, "A classic, beefy lasagna recipe perfectly matches these traditional, zesty Italian ingredients and creamy homemade ricotta sauce. Tall layers of cheese, meat, and pasta will seriously satisfy your casserole cravings. Plus any leftovers for lunch the following day are always welcome. Tip: make this lasagna bake for a crowd by doubling the recipe and making ahead of time. Prep steps one through four, cover, and freeze. Thaw and bake (covered) at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly."

Prep Time: 20 minutes; Cook Time: 2 hours; Stand Time: 25 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 10 servings

To view this online, go to https://www.myrecipes.com/recipe/classic-lasagna-0.

Ingredients

2 medium onions, chopped

2 tablespoons olive oil, divided

4 garlic cloves, minced

1 pound lean ground beef

1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes

2 (6-oz.) cans tomato paste

1 (8-oz.) can basil, garlic, and oregano tomato sauce

1 bay leaf

1 teaspoon Italian seasoning

1-1/4 teaspoons salt, divided

3/4 teaspoon pepper, divided

12 lasagna noodles, uncooked

8 cups boiling water

1 (16-oz.) container ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

2 (6-oz.) packages part-skim mozzarella cheese slices

Garnish: chopped fresh parsley

Directions

Sauté onion in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink. Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 Tbsp. olive oil over noodles. Let stand 15 minutes.

Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.

Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired.

Chef's Notes

The sauce is time-consuming but worth the extra effort. Make it on a weekend, and freeze it to enjoy later with lasagna or your favorite pasta.

BARBECUE LASAGNA

This yummy recipe is from a long-since-forgotten emailing list that my son was on for a few years. Makes 8 servings.

Ingredients

1-1/2 pounds ground beef

1 cup ketchup

1 medium green pepper, chopped

1 medium onion, chopped

1/2 cup packed brown sugar

1/4 cup lemon juice

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon chili powder

1/8 teaspoon lemon-pepper seasoning

6 lasagna noodles, cooked and drained

2 cups (8 ounces) shredded mozzarella cheese

1 cup (4 ounces) shredded sharp cheddar cheese

1 cup (4 ounces) shredded Colby or mild cheddar cheese

1 cup (8 ounces) small-curd cottage cheese

1 egg

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and half of the beef.

Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.

Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.

MEXICAN LASAGNA

This is from tbsp. (Tablespoon.com), and begins, “A delicious twist on lasagna!”

Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Servings: 10

To view this online, click here.

Ingredients

6-8 large tortillas

1 lb ground beef

1 packet Old El Paso™ taco seasoning mix

1/3 medium onion, diced

1 can (19 oz) Old El Paso™ mild red enchilada sauce

1 can (16 oz) Old El Paso™ refried beans, any type

1 1/2 cup cheddar or mexican blend cheese

3 small or medium tomatoes, diced

Cilantro, as desired

Black olives, as desired

Sour cream, for topping

Shredded lettuce, for topping

Directions

Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.

Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.

Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).

Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.

Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.

Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.

LASAGNA

This is from Regina Schrambling on The New York Times cooking e-newsletter. The recipe begins, “In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors.

“‘If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.’”

Time: 4 hours; Yield: 8 to 10 servings

This was featured in “The Noodle and I: A Face-of at the Oven”, and can be viewed online at https://cooking.nytimes.com/recipes/9530-lasagna.

Ingredients

For the Sauce:

1 cup extra virgin olive oil

2 medium red onions, finely diced

2 large cloves minced garlic

8 ounces pancetta, diced

Salt and freshly ground black pepper

1 1/2 cups good red wine, preferably Italian

2 28-ounce cans Italian plum tomatoes

3 tablespoons tomato paste

3/4 pound ground sirloin

1/4 cup freshly grated pecorino Romano

2 eggs

10 sprigs fresh parsley, leaves only, washed and dried

2 large whole cloves garlic

1/2 cup flour

1 pound Italian sausage, a mix of hot and sweet

For the Lasagna:

1 15-ounce container ricotta cheese

2 extra-large eggs

2 cups freshly grated pecorino Romano

1/2 cup chopped parsley

1 pound mozzarella, grated

16 sheets fresh lasagna noodles, preferably Antica Pasteria

Preparation

For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.

Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.

Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.

In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.

Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.

Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

Ingredients

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

SUPREME PIZZA LASAGNA

This is from Ree Drummond of the Food Network's The Pioneer Woman.

Active Time: 55 minutes; Total Time: 2 hours 10 minutes; Yield: 12 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/supreme-pizza-lasagna-2316523.

Ingredients

2 tablespoons olive oil

2 pounds Italian sausage

1 pound ground beef

12 ounces sliced pepperoni

1 pound mushrooms, sliced

3 cloves garlic, minced

2 green bell peppers, diced

2 red bell peppers, diced

1 large onion, diced

One 28-ounce can whole tomatoes

One 15-ounce can tomato paste

1/4 cup prepared pesto

1/3 cup finely minced fresh parsley

2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup sliced black olives

30 ounces whole-milk ricotta

2 eggs, beaten

1/2 cup grated Parmesan, plus extra for sprinkling

8 lasagna noodles, cooked until al dente

24 ounces fresh mozzarella, cut into thin slices

Directions

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.

Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.

Preheat the oven to 350 degrees F.

To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

Cook’s Note

The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.

Meatless Monday

It's time for another Meatless Monday. Today's six vegetarian recipes to include Vegetarian Chili with Corn Bread Topping and Vegetarian Lentil Soup. Enjoy!

CHAI SPICE CINNAMON ROLLS

This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!

Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns

To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.

Ingredients

For the Dough:

1 (.25 ounce) package active dry yeast

2 1/2 cups flour

2 tablespoons melted butter

1 cup warm milk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons brown sugar

For the Filling

2 tablespoons of butter, softened

1 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 cup brown sugar

For the glaze

3 tablespoons of melted butter

1/2 cup powdered sugar

1/4 teaspoon cardamon

splash of milk

Extra butter for greasing bowl and pan

Instructions

In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.

Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)

Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.

Meanwhile stir together the brown sugar & filling spices and set aside.

Prepare a mega muffin tin by buttering each well. Set aside.

When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.

Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)

Bake at 375F for 15 minutes or until golden brown.

For the glaze:

Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.

Serve warm.

Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.

VEGETARIAN LENTIL SOUP

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!

“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.

“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup

To view this online, click here.

Ingredients

1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)

1 onion, diced

1 carrot, sliced

4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)

1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)

1/4 tsp dried thyme

2 bay leaves

dash salt and pepper, to taste

2 tsp lemon juice (optional, but delicious)

Preparation

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).

Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.

Remove bay leaves and stir in lemon juice before serving.

The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.

Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.

Makes 4 servings of lentil soup.

COOKIE BUTTER LAVA CAKE

This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 cups powdered sugar

1 cup cookie butter

3 eggs

1/4 cup water

Directions

Preheat oven to 425ºF.

In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.

Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.

Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).

Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

Ingredients

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

RICE PUDDING IN A MUG

This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!

This recipe serves 2, and can be viewed online by clicking here.

Ingredients

1 large egg

1/3 cup granulated sugar

3/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch salt

1 1/2 cups cooked rice, any kind

Directions

In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

Meatless Monday

If it's Monday (and it appears to be), it's time for another Meatless Monday. Today's six vegetarian recipes to include Vegetarian Chili with Corn Bread Topping and Vegetarian Lentil Soup. Enjoy!

CHAI SPICE CINNAMON ROLLS

This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!

Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns

To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.

Ingredients

For the Dough:

1 (.25 ounce) package active dry yeast

2 1/2 cups flour

2 tablespoons melted butter

1 cup warm milk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons brown sugar

For the Filling

2 tablespoons of butter, softened

1 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 cup brown sugar

For the glaze

3 tablespoons of melted butter

1/2 cup powdered sugar

1/4 teaspoon cardamon

splash of milk

Extra butter for greasing bowl and pan

Instructions

In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.

Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)

Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.

Meanwhile stir together the brown sugar & filling spices and set aside.

Prepare a mega muffin tin by buttering each well. Set aside.

When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.

Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)

Bake at 375F for 15 minutes or until golden brown.

For the glaze:

Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.

Serve warm.

Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.

VEGETARIAN LENTIL SOUP

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!

“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.

“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup

To view this online, click here.

Ingredients

1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)

1 onion, diced

1 carrot, sliced

4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)

1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)

1/4 tsp dried thyme

2 bay leaves

dash salt and pepper, to taste

2 tsp lemon juice (optional, but delicious)

Preparation

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).

Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.

Remove bay leaves and stir in lemon juice before serving.

The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.

Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.

Makes 4 servings of lentil soup.

COOKIE BUTTER LAVA CAKE

This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 cups powdered sugar

1 cup cookie butter

3 eggs

1/4 cup water

Directions

Preheat oven to 425ºF.

In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.

Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.

Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).

Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

RICE PUDDING IN A MUG

This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!

This recipe serves 2, and can be viewed online by clicking here.

1 large egg

1/3 cup granulated sugar

3/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch salt

1 1/2 cups cooked rice, any kind

In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

Meatless Monday

It's time for another Meatless Monday. Today's six vegetarian recipes to include Vegetarian Chili with Corn Bread Topping and Vegetarian Lentil Soup. Enjoy!

CHAI SPICE CINNAMON ROLLS

This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!

Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns

To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.

Ingredients

For the Dough:

1 (.25 ounce) package active dry yeast

2 1/2 cups flour

2 tablespoons melted butter

1 cup warm milk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons brown sugar

For the Filling

2 tablespoons of butter, softened

1 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 cup brown sugar

For the glaze

3 tablespoons of melted butter

1/2 cup powdered sugar

1/4 teaspoon cardamon

splash of milk

Extra butter for greasing bowl and pan

Instructions

In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.

Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)

Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.

Meanwhile stir together the brown sugar & filling spices and set aside.

Prepare a mega muffin tin by buttering each well. Set aside.

When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.

Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)

Bake at 375F for 15 minutes or until golden brown.

For the glaze:

Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.

Serve warm.

Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.

VEGETARIAN LENTIL SOUP

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!

“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.

“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup

To view this online, click here.

Ingredients

1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)

1 onion, diced

1 carrot, sliced

4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)

1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)

1/4 tsp dried thyme

2 bay leaves

dash salt and pepper, to taste

2 tsp lemon juice (optional, but delicious)

Preparation

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).

Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.

Remove bay leaves and stir in lemon juice before serving.

The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.

Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.

Makes 4 servings of lentil soup.

COOKIE BUTTER LAVA CAKE

This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 cups powdered sugar

1 cup cookie butter

3 eggs

1/4 cup water

Directions

Preheat oven to 425ºF.

In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.

Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.

Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).

Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

RICE PUDDING IN A MUG

This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!

This recipe serves 2, and can be viewed online by clicking here.

1 large egg

1/3 cup granulated sugar

3/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch salt

1 1/2 cups cooked rice, any kind

In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.

Meatless Monday - Lasagna

It's time for another Meatless Monday. Today's Meatless Monday deals with one of my favorites, lasagna.

I absolutely love lasagna, so it really wasn't that difficult to find six vegetarian lasagna recipes to post. Included in today's offerings are Lasagna Roll-Ups and Taco Lasagna. Enjoy!

BANANA SPLIT LASAGNA

This comes from Rian Handler on Delish. Rian wrote, “This no-bake dessert is hands down the most fun way to eat a banana split.”

Yields: 12; Prep Time: 20 minutes; Total Time: 4 hours, 35 minutes.

To view this online, click here.

Ingredients

For the Crust

2 c. crushed graham crackers

1/2 c. (1 stick) butter, melted

2 tbsp. sugar

kosher salt

For the Cream Filling

12 oz. cream cheese, room temperature

1/4 c. sugar

8 oz. cool whip

For the Fruit Layer

3 bananas, thinly sliced

20 oz. can crushed pineapple, well drained

1 lb. strawberries, finely chopped

Additional Toppings

8 oz. cool whip

1/2 c. walnuts, toasted and chopped

chocolate syrup, for serving

Rainbow sprinkles, for serving

Maraschino cherries, for serving

Directions

Grease a 9"-x-13” baking dish.

Make crust: In a medium bowl, add graham cracker crumbs, butter, sugar and a pinch of salt. Mix until evenly combined, then press into baking dish. Refrigerate until set, at least 15 minutes.

Make cream filling: In a large bowl, beat cream cheese and sugar until fluffy, 5 minutes. Fold in Cool Whip. Spread mixture evenly onto crust.

To cream layer, add even layers of banana, pineapple and strawberries. Top with Cool Whip and sprinkle with walnuts. Refrigerate at least 4 hours, or up to overnight.

When ready to serve, garnish with chocolate syrup, sprinkles and maraschino cherries.

ASPARAGUS-PESTO LASAGNA

This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/

Ingredients

1/3 cup all-purpose flour

3 1/2 cups low-fat milk, divided

6 Tbs. pesto*, or more to taste

2 Tbs. grated Parmesan cheese, plus additional for garnish, optional

1 tsp. salt

1/4 tsp. ground black pepper

2 tsp. olive oil

1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces

1 clove garlic, minced (about 1 tsp.)

16 no-cook lasagna noodles (9 oz.)

2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Directions

Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.

Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.

Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.

Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.

nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g

LASAGNA ROLL-UPS

This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”

Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes

To view this online, click here.

Ingredients

1 cup ricotta cheese

1 can (about 4 ounces) mushroom stems and pieces, drained

1/2 cup refrigerated pesto sauce

8 lasagna noodle, cooked and drained

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

3/4 cup Pace® Picante Sauce

4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

SCOTTO CHEESE LASAGNA

This is from FamilyTime, 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.

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.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

Ingredients

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

Mexican Recipes - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post is dedicated to Mexican food (yum!), including Simply Sour Cream Chicken Enchiladas and Tex-Mex Beef & Rice Casserole. Enjoy!

LAYERED FIESTA CASSEROLE

This is from Kraft, and begins, “Say hola to your new favorite Mexican-inspired fiesta casserole. This Layered Fiesta Casserole has ground beef, salsa, tortillas & melted cheddar cheese.”

Prep Time: 25 min.; Total Time: 55 min.; Servings: 6 servings

To view this online, click here.

Ingredients

1 lb. extra-lean ground beef

1 each green and red pepper, chopped

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (10 oz.) frozen corn

12 gluten-free corn tortillas (6 inch)

1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Directions

Heat oven to 375°F.

Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.

Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

TEX-MEX BEEF & RICE CASSEROLE

This is from Kraft, and begins, “Serve a deliciously flavorful rice casserole dish at dinnertime tonight! The whole family will love trying this cheesy Tex-Mex Beef & Rice Casserole.”

Prep Time: 20 min.; Total Time: 50 min.; Servings: 8 servings, about 1-1/4 cups each

To view this online, click here.

Ingredients

1 lb. extra-lean ground beef

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread

1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix

2 Tbsp. milk

1 can (14 oz.) fire-roasted diced tomatoes, undrained

1 can (11 oz.) corn with red and green bell peppers, undrained

1/2 cup chopped onions

3 cups cooked long-grain white rice

1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided

1 cup crushed tortilla chips

3 Tbsp. chopped fresh cilantro

Directions

Heat oven to 350ºF.

Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.

Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.

Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.

Bake 30 min. or until heated through. Top with crushed chips and cilantro.

CORN TORTILLA CASSEROLE

This yummy recipe comes from MyDailyMoment, and begins, “Talk about a shell of a meal. We've got a mouth-watering Mexican meal that is second to none. A combination of fresh vegetables, beef and cheese makes for a one-pot meal that's bursting with goodness. Did we mention it's low in cholesterol?”

Ready in 45 minutes. For 6 people

To view this online, click here.

Ingredients

16 ounce(s) ground beef

1 onion, chopped

1 green bell peppers, chopped

1 garlic clove, minced

1 tablespoon chili powder

1/2 teaspoon oregano

1/2 teaspoon cumin

1 3/4 cup no salt added tomatoes

1 cup no salt added tomato sauce

1 3/4 cups no salt added tomatoes

12 corn tortillas

3/4 cup Swiss cheese, shredded

Directions

In a skillet over medium heat, sauté the ground beef, onion, pepper and garlic until the beef is done. Drain off excess fat. Add tomato sauce, tomatoes and spices. Simmer mixture for 2 minutes. Place a layer of 4 tortillas in the bottom of a 9x13 inch-baking pan that has been sprayed with non-stick vegetable spray. Place a layer of the beef mixture on top, then 4 more tortillas, the beans, the final 4 tortillas and the rest of the beef mixture. Bake at 350 degrees for 30 minutes. Sprinkle with cheese and return to oven until cheese has melted.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

Ingredients

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Directions

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

This comes from Genius Kitchen. Ready in: 45 minutes; serves: 8.

To view this yumminess online, click here.

Ingredients

1 lb chicken breast, diced

1 medium onion, minced

1 tablespoon vegetable oil

8 (8 inch) flour tortillas, softened

1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided

1⁄4 cup butter

1⁄4 cup flour

1 (15 ounce) can chicken broth

1 cup sour cream

1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Directions

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

ULTIMATE NACHOS

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1/2 lb. Extra lean ground beef

8 oz. Velveeta, cut into 1/2-inch cubes

6 oz. Tortilla chips (about 7 cups)

1 cup shredded lettuce

1/4 cup sliced ripe olives

1 can (10 oz) Ro Tel Original Diced Tomatoes & Green Chilies, drained well

Directions

Brown meat in medium skillet; drain.

Microwave Velveeta in medium microwave-safe bowl on HIGH 1 minute or until completely melted, stirring after 30 seconds.

Place chips on large platter; top with Velveeta, meat and remaining ingredients.

Mexican - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican recipes and includes Adam Richman's Chicken Chile Verde and Tortilla Lasagna. Enjoy!

VEGETARIAN BEAN AND CHEESE ENCHILADAS

This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Enchiladas can be a bit of a project, but here, the process has been streamlined, making them a truly possible weeknight endeavor. Begin by sautéing peppers, onions and garlic until charred in spots, then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans, shredded cheese and cumin for the filling. If you’re short on time, you could use store-bought enchilada sauce (you'll need three cups), but quality varies, so taste it and add whatever you think is missing: chipotle in adobo or chili powder for smokiness, hot sauce for heat, dried oregano or fresh cilantro for complexity and salt for overall flavor.”

Time: 40 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1020244-vegetarian-bean-and-cheese-enchiladas. (You might need to sign up for their newsletter to view this; it’s well worth it!!!)

Ingredients

2 tablespoons olive oil

2 medium yellow onions, finely chopped

1 red bell pepper or poblano chile, stemmed, seeded and cut into 1/4-inch pieces

4 garlic cloves, peeled and thinly sliced

Kosher salt and black pepper

1 1/2 teaspoons ground cumin

1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)

2 teaspoons chili powder

1/2 teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)

1/4 cup sour cream, plus more for serving, optional

2 (15-ounce) cans black beans, rinsed

5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1 1/4 cups)

10 to 12 (6-inch) soft corn or flour tortillas

Fresh cilantro leaves and stems, for serving

Preparation

Heat the oven to 425 degrees. In a large skillet, heat the oil over medium-high. Add the onions, bell pepper and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 6 to 8 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Remove from heat.

Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and hot sauce. Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)

Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.

Spread out the tortillas directly on the oven rack and heat until warmed and pliable, 1 to 2 minutes, then wrap in a kitchen towel to keep warm. Pour half the enchilada sauc (about 1 1/2 cups) into a medium casserole dish or a 9-by-13-inch baking pan and spread it to cover the bottom of the dish.

Line up the filling, tortillas and baking dish in a row. Place a little more than 1/4 cup of the bean mixture in the center of one tortilla. Roll up the tortilla and place in the casserole dish, seam-side down. Repeat with the remaining tortillas.

Pour the remaining sauce over the enchiladas, then sprinkle with the remaining 3/4 cup cheese. Bake until the cheese has melted, about 10 minutes. Top with sour cream and cilantro and serve immediately.

Tips

The sauce and the black bean mixture, minus the cheese, can be made, covered in an airtight container and refrigerated up to 5 days in advance.

Avoid diced canned tomatoes. They are mixed with calcium chloride to help them retain their cube shape, so they won’t break down as well in the blender. The sauce will taste fine, but it will be noticeably chunkier.

FAJITA STYLE ONE-DISH CHICKEN DINNER

This comes from Food. Time: 35 minutes; Serves 2-3.

To view this online, click here.

Ingredients

1 (1 1/4 ounce) package fajita seasoning mix

2 boneless skinless chicken breasts

1 red pepper

1 yellow pepper

grated cheddar cheese

2 cups cooked rice

vegetable oil (for frying)

Directions

Chop chicken breast into chunks.

Fry chicken quickly until almost cooked through.

Remove chicken from pan.

Cook peppers for 2-3 minutes.

Put chicken back in pan with peppers.

Add fajita seasoning and 1/4 cup water.

Cook until chicken is done.

Put mixture over rice and top with grated cheese.

MEXICAN HOT CHOCOLATE

This is from Kiera Wright Ruiz, also in The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”

Yield: 4 cups; Time: 10 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.

Ingredients

4 cups whole milk

2 (4-inch) cinnamon sticks (preferably Ceylon)

1/4 cup granulated sugar

1 teaspoon vanilla extract

8 ounces dark chocolate (preferably 70 percent)

Preparation

In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.

Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA

This is from Betty Crocker, and begins, "This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it."

Prep Time: 20 minutes; Total Time: 3 hours 45 minutes; Servings; 8

To view this online, click here.

Ingredients

1 can (10 oz) Old El Paso™ mild enchilada sauce

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1 package (20 oz) boneless skinless chicken thighs

1/2 cup chopped onion

3 cloves garlic, finely chopped

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (8 oz) cream cheese, cubed, softened

2 cups shredded sharp Cheddar cheese (8 oz)

8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)

Chopped fresh cilantro leaves, if desired

Directions

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.

Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).

Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.

Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Expert Tips

Cavatappi pasta is available in the pasta aisle of the grocery store. For a similar substitute, try penne or rotini pasta, which also are great for soaking up that delicious enchilada-flavored sauce.

Old El Paso™ enchilada sauce also comes in a hot variety, for those who prefer more spicy heat.

ADAM RICHMAN'S CHICKEN CHILE VERDE

This comes from Adam Richman on Today's website. Adam wrote, "I think most people are used to the traditional brick red spicy, smoky chili that we all know and love. But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it's still rich but oddly refreshing due to all the greens used in it.

"Technique tip: You can freeze homemade salsa for weeks and use for other dishes throughout the month.

"Swap option: Green tomatoes can be used in the place of tomatillos. A 2-pound pork picnic roast can be used instead of chicken."

Prep Time: 60; Cook time: 60 minutes; Servings: 8-10

To view this online, go to https://www.today.com/recipes/adam-richman-s-chicken-chile-verde-recipe-t172164.

Ingredients

Salsa Verde

1 pound tomatillos, peeled

1 large white onion, peeled and quartered

4 cloves garlic, peeled

3 to 4 jalapeños

Olive oil

1/2 cup fresh cilantro leaves

Salt and freshly ground black pepper

Chicken Chili

1 pound boneless, skinless chicken breast

1 pound boneless, skinless chicken thighs

Salt and freshly ground black pepper

Garlic powder

Four 15-ounce cans white beans, rinsed and drained

8 cups chicken broth

2 cups salsa verde (recipe above)

2 teaspoons cumin

1 teaspoon chili powder

1 yellow onion, diced

2 tablespoons olive oil

1 bunch cilantro, chopped

To serve

1 cup sour cream or plain Greek yogurt

1 cup Monterey Jack cheese, shredded

1 avocado, sliced

Lime wedges

Preparation

For the salsa verde:

Preheat oven to 400°F.

Toss the tomatillos, onion, garlic cloves and jalapeños with a drizzle of olive oil and spread out evenly on rimmed baking sheet. Roast for 15 minutes turning at the halfway mark.

Carefully remove veggies from baking sheet and blend in blender or food processor, making sure you still leave some texture to the mixture.

Heat 2 to 3 tablespoons of olive oil over high heat in saucepan. When oil begins to ripple, add blended vegetables and stir.

Reduce heat to medium-low and cook for about 15-20 minutes then pour mixture back in blender, add cilantro and blend again.

Salsa can be used immediately, or kept in fridge for roughly three days.

For the chicken chili:

Season the chicken with salt and pepper and garlic powder.

Place chicken in a slow-cooker on low for 6-8 hours.

Take the chicken out, shred and cut into bite size pieces. Place back into the slow cooker with the juices.

Add the beans, chicken broth, salsa verde and spices. Place lid on the slow cooker and turn heat up to high.

In a skillet, place the diced onion with the olive oil, sprinkle with salt and cook until softened and translucent. Add the onions to the slow cooker and let simmer for 1 hour.

Add the chopped cilantro right before serving. Ladle into bowls and garnish with sour cream, Jack cheese, avocado and lime.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

Meatless Monday

It's time for another Meatless Monday. Today's six vegetarian recipes to include Vegetarian Chili with Corn Bread Topping and Vegetarian Lentil Soup. Enjoy!

CHAI SPICE CINNAMON ROLLS

This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!

Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns

To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.

Ingredients

For the Dough:

1 (.25 ounce) package active dry yeast

2 1/2 cups flour

2 tablespoons melted butter

1 cup warm milk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons brown sugar

For the Filling

2 tablespoons of butter, softened

1 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 cup brown sugar

For the glaze

3 tablespoons of melted butter

1/2 cup powdered sugar

1/4 teaspoon cardamon

splash of milk

Extra butter for greasing bowl and pan

Instructions

In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.

Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)

Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.

Meanwhile stir together the brown sugar & filling spices and set aside.

Prepare a mega muffin tin by buttering each well. Set aside.

When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.

Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)

Bake at 375F for 15 minutes or until golden brown.

For the glaze:

Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.

Serve warm.

Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.

VEGETARIAN LENTIL SOUP

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!

“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.

“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup

To view this online, click here.

Ingredients

1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)

1 onion, diced

1 carrot, sliced

4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)

1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)

1/4 tsp dried thyme

2 bay leaves

dash salt and pepper, to taste

2 tsp lemon juice (optional, but delicious)

Preparation

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).

Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.

Remove bay leaves and stir in lemon juice before serving.

The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.

Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.

Makes 4 servings of lentil soup.

COOKIE BUTTER LAVA CAKE

This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 cups powdered sugar

1 cup cookie butter

3 eggs

1/4 cup water

Directions

Preheat oven to 425ºF.

In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.

Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.

Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).

Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g

RICE PUDDING IN A MUG

This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!

This recipe serves 2, and can be viewed online by clicking here.

1 large egg

1/3 cup granulated sugar

3/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch salt

1 1/2 cups cooked rice, any kind

In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.

VEGETARIAN CHILI WITH CORN BREAD TOPPING

This comes from Nigella Lawson in The New York Times Cooking e-newsletter. Nigella wrote, “The idea behind this spicy, all-vegetable chili is ease: It’s easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It’s healthy, filling food.” Time: 1 hour 35 minutes; makes 8 servings.

To view this online, click here.

Ingredients

For the Chili

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

3 cups red bell peppers (about 2 large peppers), finely diced

2 teaspoons hot red pepper flakes

1 teaspoon ground coriander

1 teaspoon ground cumin

3 cardamom pods, lightly crushed

1 1/2 cups red lentils

3 cups canned chopped tomatoes

3 1/2 cups drained canned kidney beans

1/4 cup ketchup

1/4 cup tomato paste

1 tablespoon unsweetened cocoa powder

For The Corn Bread Topping:

1 teaspoon salt

2 cups cornmeal

2 tablespoons flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1 cup butter milk

2 large eggs

1 teaspoon honey

2 tablespoons vegetable oil

1 cup coarsely grated Cheddar cheese

For Serving:

2 cups sour cream

1 cup chopped cilantro

Preparation

To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.

Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)

For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.

Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.

Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.