January 13, 2012
Healthified Lasagna
Ingredients:| 9 uncooked lasagna noodles | | 1 lb extra-lean (at least 90%) ground beef | | 2 cloves garlic, finely chopped | | 1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce | | 1/8 teaspoon ground red pepper (cayenne) | | 1 1/2 teaspoons dried basil leaves | | 1 egg | | 1 container (15 oz) reduced-fat ricotta cheese | | 2 cups shredded reduced-fat mozzarella cheese (8 oz) | 1/3 cup shredded Parmesan cheese
Cooking Instructions:
|
1. Spray
13x9-inch (3-quart) glass baking dish with cooking spray. Cook and
drain noodles as directed on package. Place in cold water.
| 2. Meanwhile,
in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7
minutes, stirring frequently, until beef is thoroughly cooked; drain.
Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat
to boiling, stirring occasionally. Remove from heat.
| 3. Heat
oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta
cheese and remaining 1/2 teaspoon basil until blended. Drain noodles.
Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3
noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture
and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with
remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan
cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna
with foil.
| 4. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
In step 4, uncover and bake 15 to 20 minutes longer
|
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Posted by Kundaeli Kimaro. Posted In : Healthy Cooking
April 2, 2010
Eggplant Sauté with Shallots, Basil and Oregano
Ingredients:
- 2 teaspoons olive oil
- 1 teaspoon crushed garlic
- 1 shallot diced
- 4 cups cubed eggplant (1 inch cubes)
- salt to taste
- freshly ground black pepper
- 1 tablespoon freshly chopped basil
- 1 tablespoon freshly chopped oregano
- 2 tablespoons freshly grated Parmesan cheese
Cooking Instructions: 1. Heat the olive oil in a 10" skillet over medium heat.
2. Add the garlic and shallot and cook for 1 minute.
3. Add the eggpl... Continue reading...
Posted by Kundaeli Kimaro.
April 2, 2010
Recipe Summary
Prep time: 30 mins
Cook time: 30 mins
Yield: 4 servings
Zucchini Stuffed with Mediterranean Quinoa
Ingredients for the Mediterranean Quinoa:
- 3 ounces sun-dried tomatoes
- 2 cups water, vegetable or chicken stock
- 1 cup quinoa
- 1 teaspoon olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons kalamata olives, chopped
- 4 ounces feta cheese, crumbled
- freshly ground black pepper, to taste
For the Zucchini:
Continue reading...
Posted by Kundaeli Kimaro. Posted In : Healthy Cooking
October 13, 2009
Chicken Pot Pie
INGREDIENTS
1/2 cup white wine, optional
1/2 teaspoon salt
2 sprigs fresh thyme, or 1/2 teaspoon dried
8 boneless, skinless chicken breasts, about 4 ounces each
4 cups low-sodium chicken broth
4 carrots, peeled and cut into 1/2-inch pieces
2 parsnips or turnips, peeled and cut into 1/2-inch pieces
8 small red Bliss potatoes, cut into quarters
2 cups green beans, cut into 1-inch lengths
1 pound mushrooms, quartered
2 tablespoons butter
1/2 cup flour
freshly ground black pepper
1 9-inch ...
Continue reading...
Posted by Kundaeli Kimaro. Posted In : Healthy Cooking
October 8, 2009
Apple-Pecan Stuffing
INGREDIENTS
2 tablespoons canola oil
2 medium onions, finely chopped
4 stalks celery, finely chopped
4 tart apples (such as Granny Smith), cored and diced
4 sprigs fresh thyme, or 1 teaspoon dried
2 teaspoons chopped fresh sage
5 cups cubed whole wheat bread, preferably 2 or 3 days old
1 cup chopped, toasted pecans
1/2 cup chopped fresh parsley
salt to taste
freshly ground black pepper
1/2 cup low-sodium chicken broth
COOKING INSTRUCTIONS
1. Heat the oil in a large nonstick ...
Continue reading...
Posted by Kundaeli Kimaro. Posted In : Healthy Cooking
October 5, 2009
Sweet Potato Soufflé
 4 large sweet potatoes 2 tablespoons olive oil 1/2 cup skim milk 1/2 cup dry sherry 1/2 cup brown sugar 1/2 cup frozen orange juice from concentrate 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon cinnamon 1 pinch salt 4 large egg whites 2 tablespoons sugar 2 oranges cut in thin slices
COOKING INSTRUCTIONS
1. Preheat oven to 350°F.
2. In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender.
3. Drain and peel the potatoes and place in a large...
Continue reading...
Posted by Kundaeli Kimaro. Posted In : Healthy Cooking
October 5, 2009
Honey Roasted Chicken with Rosemary and Dijon
INGREDIENTS:
1 whole chicken, about 5 pounds
salt to taste
freshly ground black pepper
1 tablespoon Dijon mustard
3 sprigs of fresh rosemary
1/4 cup honey
1 lemon, zested, halved and juiced
4 cloves garlic, peeled
1/2 yellow onion, quartered
COOKING INSTRUCTIONS:
1. Preheat oven to 375°F. Rinse the chicken under cold water and pat dry with paper towels. Season inside and out with salt and pepper.
2. Place the chicken in a large roasting pan.
3. ... Continue reading...
Posted by Kundaeli Kimaro. Posted In : Healthy Cooking
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