Vegetable Lasagna

This is another recipe from The Best of Cooking Light 2013.

Most white sauces rely purely on cream.  Ours is based on fat free broth.  We add just a bit of heavy cream and an egg to give it a silky texture.

Vegetables:

3 large shallots, peeled and cut into 1/2 inch thick slices
2 pounds baby pattypan squash
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 pints cherry tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons minced fresh garlic

Sauce:

3 1/2 cups vegetable broth or fat free, lower sodium chicken broth
5 tablespoons all purpose flour
1/4 cup heavy whipping cream
1 1/2 tablespoon Dijon mustard
1 large egg, lightly beaten
cooking spray
9 cooked lasagna noodles
1.5 ounces grated fresh Parmigiana-Reggiano cheese (about 1/3 cup)
3 ounces fontina cheese, shredded (about 3/4 cup)
2 tablespoon's torn fresh basil.

To prepare vegetables, place a small metal roasting pan in oven, Preheat oven to 450 degrees.

Toss Shallots and squash with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Arrange vegetables in preheated pan; bake at 450 for 30 minutes, stirring once.

Preheat broiler to high.

Place tomatoes in a roasting pan; broil 10 minutes or until blistered.  Combine squash mixture, tomatoes, 1/4 cup basil, chives, and garlic; toss gently.

Reduce oven temperature to 350.

To prepare sauce, heat a small saucepan over medium heat.  Add remaining 1 tablespoon oil; swirl to coat pan.  Combine broth and flour, stirring with a whisk; add mixture to oil.  Bring to a simmer stirring constantly with a whisk.  Stir in cream, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer gently 4 minutes or until mixture begins to thicken, stirring constantly.  Remove from heat; let stand 5 minutes.  Place egg in a small bowl; slowly add 1 1/2 cup sauce to egg, stirring constantly.  Return sauce to pan.

Spread 1/2 cup sauce in bottom of a broiler safe 13x9 inch glass or ceramic baking dish coated with cooking spray.  Arrange 3 lasagna noodles.   Sprinkle with half of Parmigiana-Re
Repeat layers with remaining noodles, squash mixture, and parmigiana reggiano, ending with noodles.   Pour remaining sauce over top; sprinkle with fontina.  Bake at 350 for 30 minutes or until bubly.

Preheat broiler to high

Broil 4 minutes or until lightly browned.  Sprinkle with 2 tablespoons of fresh basil.  Let stand 12 minutes.

Snapper with Zucchini and Tomato

Since my whole family love to fish this is a recipe that will please everyone and packed full of flavor.

(pic and recipe from Best of Cooking Light 2013)

4 teaspoon extra virgin olive oil divided
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 (6-ounce) snapper fillets
2 tablespoons dry white wine
1 cup diced zucchini
1 1/2 tablespoons minced shallots
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 cup halved cherry tomatoes
1 tablespoon chopped fresh basil
2 teaspoons fresh lemon juice

Heat a large nonstick skillet over medium-high heat.  Add 1 teaspoon oil to pan; swirl to coat.  Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish.  Add fish to pan; cook 3 minutes on each side or until desired degree of doness.  

Remove fish from pan; keep warm.  Add wine; cook until liquid almost evaporates.  Add zucchini, shallots, oregano, lemon zest, 1 teaspoon oil, and 1/8 teaspoon salt; saute for 3 minutes or until zucchini is tender.

Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoon oil, basil and juice; toss gently.  Serve with fish.

Muffaletta Sandwich

 

 

Ingredients

• 2 boule or Italian round loaves, about 9 inches, sesame seeds on top preferred
• 1 pound thinly sliced aged provolone cheese
• 1 pound thinly sliced mortadella
• 1 pound thinly sliced genoa salami
• 1 pound thinly sliced hot capicola  Or ham
• Olive Salad, recipe follows

Directions

 Cut the loaves in half horizontally. Drizzle some of the olive salad liquid on the bottom halves. Dividing everything by two, layer the cheese, mortadella, genoa, capicola and then the Olive Salad on top. Cover with the top halves, and then cut into pie-shaped wedges and serve to the masses.

Olive Salad:

• 1 cup oil-packed black olives, pitted
• 1 cup green olives, pitted
• 1/2 cup olive oil
• 1/2 cup roasted red peppers, drained
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar
• 1 teaspoon crushed red pepper
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper

Add the black olives, green olives, olive oil, roasted red peppers, capers, vinegar, crushed red pepper and sugar to a food processor and pulse until uniform but still coarse, about 10 times. Taste and adjust seasoning if necessary.

Penne with Asparagus, Mint and Pictachios

Salt and pepper to taste

1 lb penne rigate

1/2 lb thin asparagus, trimmed and cut into 1 1/2 inch pieces

ice water

1 1/2 cups chicken or vegetable stock

1 cup fresh mint leaves

1 cup fresh parsley leaves

1/4 cup unsalted pistachios, toasted

2-3 tbsp EVOO

4 tbsp. butter

2 shallots, finely chopped

2 large cloves garlic, finely chopped

2 tbsp. flour

1/2 cup dry white wine

2 tbsp. fresh lemon juice or white balsamic vinegar

A handful grated pecoriono-romano, plus more or less to pass around the table.

Get Started:

Bring a pot of water to a boil, salt it after it boils add the pasta and cook until al dente. Drain, reserving 1/2 cup cooking water.

Step 1:

While the pasta is working, in a large skillet, bring 2 inches of water to a boil salt it, add the asparagus and cook for 3 minutes.  Transfer the asparagus to a bowl of ice water to stop the cooking; drain and set aside.  Reserve the skillet.

Step 2:

Using a food processor, puree 1/2 cup stock, the mint, parsley, pistachios and EVOO.

Step 3:

In the reserved skillet, melt the butter over medium heat.  Add the shallots and garlic and cook, stirring, for 2 minutes, season with salt and pepper.  Whisk in the flour. Stir in the wine and cook until reduced to 2 tbsp.  Add the remaining 1 cup stock and cook until thickened, about 5 minutes.  Lower the heat to low.  Stir in the lemon juice (or vinegar).  Remove from heat and stir in the pistachio puree.

Step 4:

Add the pasta, asparagus and a handful of cheese to the skillet; toss stirring in the reserved cooking water to thin the consistency if desired.  Season with salt and pepper. Pass more cheese at the table. 

Trout with Butter, Lemon & Herbs

A well seasoned cast iron skillet will easily release anything that's cooked in it; this makes it perfect for foods that are prone to sticking, like fish or eggs.

4 tbsp. butter

2 skin on trout fillets (6 to 8 oz each)

salt and pepper to taste

4 sprigs thyme

2 small lemons, 1 thinly sliced and 1 juice of lemon

1 tbsp. finely chopped flat leaf parsley.

In a large 10-12 inch cast iron skillet, melt the butter over medium high heat.  Season the trout, skin side down, in the skillet.  Scatter with the thyme and lemon slices.

Cook the trout, spooning the butter from the bottom of the skillet over the fish often, until just cooked through (do not flip) about 5 minutes. Transfer the fish and lemon slices to a serving plate.

Remove the skillet from the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan. Spoon the pan sauce over the fish. Top with the parsley.

Spicy Shrimp Noodle Soup

Video: How to Make Spicy Shrimp Noodle Soup

Recipe from

Nutritional Information

Amount per serving

• Calories: 287
• Fat: 2.1g
• Saturated fat: 0.4g
• Monounsaturated fat: 0.3g
• Polyunsaturated fat: 0.8g
• Protein: 26.7g
• Carbohydrate: 40.3g
• Fiber: 4g
• Cholesterol: 174mg
• Iron: 11.1mg
• Sodium: 537mg
• Calcium: 96mg

Ingredients

 3 cups unsalted beef stock (such as Swanson)

• 1 cup water
• 1 tablespoon minced garlic
• 1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
• 1 teaspoon fish sauce
• 1 teaspoon lower-sodium soy sauce
• 2 (3-inch) cinnamon sticks
• 1 (8-ounce) bottle clam juice
• 1 ounce dried shiitake mushroom caps, chopped
• 1 (1-inch) piece peeled fresh ginger
• 1 star anise
• 1 pound large shrimp, peeled and deveined
• 4 ounces uncooked flat rice noodles
• 1/2 cup fresh bean sprouts
• 1/2 cup diagonally cut green onions
• 1/4 cup fresh cilantro leaves
• 12 small fresh basil leaves
• 4 lime wedges

Preparation

1. 1. Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges

Buffalo wings

I large package of wings
season with the Rotisserie Chicken seasoning (as pictured)
sprinkle with Garlic Salt
non stick foil
non stick spray
1 stick of butter
1 bottle to Tony Roma wing sauce
1/4 cup chopped onions
2 tsp chopped garlic
4 tablespoons Worcestershire
1/2 lemon (juice)
1 tablespoon liquid smoke

Preheat oven to 375 or 400.  We like ours crispy!

Sprinkle wings with the Rotisserie Chicken seasoning. Line your baking dish (deep) with non stick foil and also spray with cooking spay to prevent wings from sticking.  Bake for 30 to 40 minutes. Turing over wings once while cooking.

In a sauce pan add your butter, onion and garlic until butter is melted and garlic and onions are tender.  Add in your buffalo sauce, lemon juice, worchestershire sauce and liquid smoke.  Bring to a low simmer. 

When wings are done, take out of oven and remove from pan and add wings to a big and deep bowl then pour your buffalo sauce over the wings. Add a little or as much as you want to your likings. If you have left over sauce like I did. You can freeze it for using on a later date.

Crispy Chipotle Bean Burritos

Make a double batch of brown rice and freeze half in a freezer bag (try to remove as much air as possible) so it's ready when you need it.

2 teaspoons canola oil

1/2 cup thinly sliced green onions - about 4

3 cloves garlic, minced

1 15 ounce can pinto beans (or if you have left over homemade pinto beans), rinsed and drained

1 cup frozen whole kernel corn, thawed

1 cup cooked brown rice

1 cup chopped, seeded tomatoes

3 ounces Cotja cheese or queso fresco, crumbled, or reduced fat Monterey Jack cheese, shredded (3/4 cup)

1 to 1 1/2 teaspoon finely chopped canned chipotle chile pepper in adobo sauce (note these can be hot)

12 sheets frozen phyllo dough (14x9-inch rectangles), thawed

butter-flavor non stick cooking spray

1/3 cup light sour cream

sliced green onions (optional)

1. Preheat over to 400 degrees. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions and the garlic, cook about 3 minutes or just until the green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, 1/2 cup of the tomatoes, the cheese, and chile peppers. Set aside.
2. Unroll phyllo dough; remove one sheet at a time and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent them from drying out.) Lightly coat the phyllo sheet with the cooking spray.  Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray.  Repeat with two more sheets to make a stack of four sheets. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches)
3. To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each phyllo stack, leaving about 1 1/2 inches of space of each end. Fold short sides up and over filling; roll up phyllo around filling, starting at the long side. Place burritos, seam side down, on a large baking sheet.  Coat tops of burritos with cooking spray.
4. Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with the remaining 1/2 cup chopped tomatoes and the sour cream.  If desires, add the tomatoes, green onions to the sour cream for dipping.

TIP: BECAUSE CHILE PEPPERS CONTAIN VOLATILE OILS THAT CAN BURN YOUR SKIN AND EYES, AVOID DIRECT CONTACT WITH THEM AS MUCH AS POSSIBLE.  WHEN WORKING WITH CHILE PEPPERS, WEAR PLASTIC OR RUBBER GLOVES.  IF YOUR BARE  HANDS DO TOUCH THE PEPPERS, WASH YOUR HANDS WITH LEMON AND SALT; THEN WITH SOAP.

Five Spice Beef Kabobs (low carb)

Five Spice Beef Kabobs serve with fresh carrot ribbons- use a vegetable peeler to make thin ribbons, then toss with a squeeze of lime juice and lightly sprinkle with five spice powder.

Per serving 213 cal, 8 g fat and 5 g carbs

1 pound beef flank steak or boneless beef sirloin steak

2 tablespoons reduced sodium soy sauce

1 to 1 1/2  teaspoon Chinese five spice powder

1 6 ounce carton plain creek yogurt

2 small limes

fresh mint leaves

Thinly slice steak across the grain if necessary, flatten slices with the palm of your hand or a meat mallet until 1/4 inch thick. In a medium bowl, combine beef, soy sauce, and five spice powder, toss to coat beef. Thread beef onto skewers. (if using wooden skewers, soak in water for about 4 hrs).

For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 4 to 6 minutes or until desireed doneness, turning once halfway through grilling time.

Meanwhile, in a small bowl combine yogurt and the 1 tablespoon snipped mint.  From one of the limes, finely shred 1 teaspoon of lime peel and juice of lime add to yogurt mixture and a dash of salt.. Cut the remaining limes into wedges.

Serve skewers with yogurt mixture and lime wedges.  Top with additional fresh mint.

Low Carb Chicken, Tomato, and Cucumber Salad

Per Serving 336 cal, 23 g fat, 7 g carbs

NOTE: you can substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes.

5 tablespoons olive oil
1 to 1 1/4 pounds chicken breast tenders
salt to taste
Ground black pepper
1/4 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons (use your mandlin or peeler)
2 tomatoes, sliced
1/2 cup pitted green olives, halved and/or sliced
4 ounces feta cheese, crumbled

1. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper.  Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
2. For vvinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
3. On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired sprinkle with feta cheese. Drizzle vinaigrette over salad.

Crusted Tilapia Florentine

1 egg
2 teaspoons water
1 cup Italian-seasoned dry bread crumbs
4 fresh  filletsTilapia (about 4 ounces each)
2 tablespoons olive oil
2 2/3 cups Prego Traditional Italian Sauce
2 Cups frozen chopped spinach
Hot cooked noodles

1. Beat the egg and water with fork in a shallow dish.  Place the bread crumbs on a plate. Dip the fish in the egg mixture, then coat with the bread crumbs.

2. Heat the oil in a 12 inch skillet over medium high heat. Add the fish and cook for 8 minutes, turning once or until the fish flakes easily when tested with a fork. Remove the fish and keep warm.

3. Stir the Italian sauce and spinach into the skillet. Heat to a boil. Reduced the heat to medium. Cook for 2 minutes or until the spinach is wilted. Serve the sauce over the fish.  Serve with the noodles.

Zucchini, Chicken & Rice Casserole

Vegetable cooking spray
1 package (12 ounces) refrigerated or thawed frozen breaded cooked chicken tender, cut into bit size strips. (or you can boil your own chicken breast or use one of those roasted store bought chicken)
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 oz) whole roasted sweet peppers, drained and thinly sliced
1 cup uncooked instant brown rice or white rice if you prefer
1 can (10 3/4 ounces) Campbells Condensed Cream of Celery Soup
1 coup can of water
1/2 cup sour cream (you may also use fat free or low fat)

1. Heat the oven to 375 degrees. Spray a 3 quart shallow baking dish with the cooking spray.

2. Stir the chicken, zucchini, peppers and rice in the baking dish.

3. Stir the soup, water and sour cream in a small bowl. pour the soup mixture over the chicken mixture. Cover the baking dish.

4. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.

Kitchen tip: Choose zucchini that have firm, dark green skin

Pineapple Upside-Down Cake

Topping:

1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves

Cake

1 Package Duncan Hines Moist Deluxe Pineapple Supreme Cake mix
1 package (4 serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water 1/2 cup

1. Preheat oven to 350 degrees

2. For topping, melt butter over low heat in 12-inch cast iron skillet or skillet with ovenproof handle.  Remove from heat. Stir in brown sugar.  Spread to cover bottom of skillet.  Arrange pineapple slices, maraschino cherries and walnut halves in skillet. set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.  Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.  Bake at 350 for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate.

Variation: Cake can be made in a 13x9x2 inch pan. Bake at 350 for 45 minutes to 55 minutes toothpick inserted until to center comes out clean. Cake is also delicious using Duncan Hines Moist Classic Yellow cake mix.

Lemony Pound Cake

I package (4 serving size) lemon flavor gelatin
3/4 cup boiling water
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
4 eggs
3/4 cup vegetable oil
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup granulated sugar

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan.

Dissolve gelatin in water in large mixing bowl; cool.  Stir in cake mix, eggs, and oil.  Beat at medium speed with an electric mixer for 2 minutes. Spoon into prepared pan.

Bake 50 minutes or until toothpick inserted in center comes out clean.  Mix lemonade concentrate and sugar in small bowl.  Pour over hot cake; cool in pan for 1 hour.  Remove from pan.  Cool completely.

Tip: serve this cake with fresh or thawed frozen strawberries for a special dessert.

Rocky Road Cake

1 cup chopped walnuts or pecans
1 package (1bout 18 ounces) devil's food cake mix
1 1/3 cup water
3 eggs
1/2 cup vegetable oil
2 teaspoon instant coffee granules (optional)
4 cups miniature marshmallows
1 container (16 ounces) hot fudge topping

1. Preheat oven to 35o degrees. Grease 13x9 inch baking pan

2. Toast walnuts in medium skillet over medium high heat 5 minutes or just until beginning to brown, stirring frequently. remove from heat; cool completely.

3. Beat cake mix, water, eggs, oil and coffee granules, if desired, in large bowl with electric mixer on low speed 1 minute or until well blended.  Pour into prepared pan.

4. Bake 33 minutes or until toothpick inserted into center comes out almost clean. Immediately sprinkle marshmallows evenly over cake; top with walnuts. Let stand on sire rack 15 minutes.

5. Heat hot fudge topping in microwave according to package directions.  Drizzle evenly over cake. Cook completely.