Week 64, Recipe 2: Spicy Kale Lasagna

NOTES

• Recipe modified from Annie's Eats
• I recently said on Facebook that I'd never made anything with kale that I would make again in a hurry. But this lasagna recipe is a keeper. I like that it's meat free but you could add some cooked sausage in with the kale layer if desired.
• Make the night before and leave in fridge until ready to bake. Or make and freeze, then put it in your oven frozen and set your timer before you leave. Make 2 pans while you're at it so you have one for later!
• My kids ate this, kale and all, with no complaints and enjoyed it! It's not too spicy for kids. In fact, I increased the red pepper to 1 1/2 tsp to give the sauce a little more flavor.
• I'm not sure this would be as good with store-bought sauce. It doesn't take much to make this sauce and it's really good! Make it ahead of time if you want for a quicker prep later.

INGREDIENTS

• 1 lb kale, spines removed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 2 tsp Italian seasoning
• 28 oz can crushed tomatoes, (preferably with basil or herbs
• 1 small can tomato sauce
• Chopped fresh basil (a small handful will do), optional
• 2 tsp salt, divided
• 4 c. cottage cheese (ricotta would also work well or you could use a mixture of both)
• ¾ c. grated Parmesan cheese, divided
• 2 c. shredded mozzarella cheese, divided
• ¾ tsp. pepper, or more to taste
• 16 noodles cooked al-dente and rinsed with cool water

DIRECTIONS
1.To prepare the kale, bring a large pot of salted water to boil. Add the kale to the pot and boil for 2 minutes then drain and rinse with cold water until cool enough to handle. Give the kale a spin in the salad spinner (if you do not have a spinner, wrap the kale inside a clean kitchen towel and wring out as much excess liquid as possible)
2. Chop the kale, season with salt and pepper, and set aside.
3. To make the tomato sauce, combine the oil, garlic, red pepper flakes, Italian seasoning and 1 teaspoon of salt in a cold saucepan. Heat over medium-high, stirring frequently. Let cook for 30 seconds once bubbling then mix in the crushed tomatoes and tomato sauce, reduce heat and let simmer 15-20 minutes. Add more salt and pepper to taste and fresh basil, if using.
4. To make the cheese mixture, strain all of the liquid out of the cottage cheese (use a fine mesh strainer and stir cottage cheese in strainer to let the liquid run out). Mix in ½ cup of the Parmesan, 1½ cups of the mozzarella, 1 teaspoon salt and the pepper.
5. Preheat the oven to 375. To assemble the lasagna, spray a 9 x 13-inch baking dish and add a thin layer of the sauce to the bottom. Cover with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese mixture, and the remaining kale. Top with the remaining noodles, then the remaining sauce.  Sprinkle with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan.
6. Bake for 45 minutes, until bubbly and browned.  Let stand at least 15 minutes before slicing and serving to let extra liquid absorb.

Week 62, Recipe 1: Quick Fried Rice

NOTES

• Make your rice the night or day before you want to make fried rice. Freshly cooked rice is too wet. 
• This is quick, flavorful and makes great leftovers so double the recipe below to have lunch for the next day!

INGREDIENTS

• 2 eggs, beaten
• 2 cups cooked leftover rice, white or brown
• 1 1/2 c. frozen mixed diced vegetables (or just corn & peas or whatever you have on hand), cooked according to package directions
• 1 bunch green onions, chopped
• 3 tbsp soy sauce, more to taste (I like the Tamari brand)
• 1/2-inch chunk of ginger, grated
• 3 cloves garlic, minced or grated
• Splash (1-2 tsp) sesame oil

DIRECTIONS

1. Heat a skillet to medium-high heat and add a tbsp of oil. Add rice, making sure all grains are coated with a little oil then spread into a thin layer across the bottom of the pan. Let the rice cook for a few minutes then stir and spread out again. Continue until rice is starting to brown a bit. 

2. Push rice to the sides of the pan and spray a little oil or add a little oil to the center of the pan. Pour in eggs and let cook 30 seconds before stirring. Let sit again and stir, until just barely scrambled. Mix them into rice.

3. Add soy sauce, ginger, and garlic then stir. Add the cooked diced veggies, cooking until they are warmed through. Stir in the green onions and a tsp or 2 of sesame oil.

4. Taste and add more soy sauce if needed before serving.

Week 61, Recipe 3: Make-ahead Sausage & Cheese Ravioli Bake

Photo by Taste of Home

 

NOTES:

• I currently work on Wednesdays and Fridays so am always looking for make-ahead recipes for those two days. I assembled this easy casserole on a Tuesday evening in about 15 minutes then froze. On Wednesday morning before I left for work, I put the frozen casserole into the oven and set the timer for it to cook and be ready at 5:15 when my husband comes home with the kids. We'll be making this again, it was so easy and good.
• Next time I'll probably add a package of frozen spinach, cooked & drained to get some more veggies.
• I'm labeling this post both as "Pork" and "Vegetarian" because you can easily leave out the sausage and still have a delicious entree. Add spinach, sauteed mushrooms, etc. if desired.
• Recipe modified from Taste of Home
• Like all freezer recipes, while you're at it double the recipe and make two of these so you'll have one to freeze and pull out later! You'll be glad you did on that busy weeknight a month from now.

INGREDIENTS

• 1 25 oz. package frozen cheese ravioli
• 1 lb Italian sausage (breakfast or spicy)
• 1 15 oz. container ricotta cheese
• 1 egg, lightly beaten  
• 1 tsp dried basil
• 1 tsp Italian seasoning
• 2 jars spaghetti sauce (look for one with low sugar - bottles sauces tend to add unnecessary sugar!)
• 2 c. shredded Italian cheese blend
• See my "NOTES" above about adding frozen spinach, sauteed mushroom, etc. if desired

DIRECTIONS

1. Cook the sausage in a large skillet over medium heat until no longer pink; drain (see my TIP below recipe for cooking sausage).
2. In a large bowl, combine the ricotta cheese, egg, basil and seasoning.
3. Cook ravioli according to package directions then drain.
4. Spoon about 1 1/3 c. spaghetti sauce into a lightly greased 13 x 9-inch casserole dish. Layer with half of the ravioli and sausage. Spoon all of the ricotta mixture over sausage and top with 1 1/3 c. sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top and sprinkle with cheese.
5. Bake covered for 30 minutes at 350. Uncover and bake 5-10 minutes longer. Let stand 10 minutes before cutting.

 

 

SAUSAGE COOKING TIP:

When I cook sausage, I like to cook it for a few minutes in a little oil (or spray pan with spray oil) while breaking it up with a flat wooden spoon. Then I add about 1/3 c. water to the hot skillet and get that water simmering, while continuing to break up sausage. The water helps cook the inside of the sausage before the edges get too brown. Once the water has evaporated, let the sausage cook a bit longer to get the edges just slightly browned. This works well for crumbled sausage as well as sausage links.

Week 60, Recipe 3: Eggplant Parmesan Sandwich

 

 

Didn't get a photo of my own for this one so I found a photo that looked similar to ours from Just a Taste blog. I did ours on herbed ciabatta loaves instead of a bun.

 
 

NOTES

• This is one good sandwich!
• Serve this with a salad and you have one hearty meal even though there's no meat invovled!

INGREDIENTS

• 1 large firm eggplant
• 3 large eggs
• Salt and freshly ground black pepper
• 3-4 c. panko crumbs (crushed with a rolling pin in a ziplock bag if large crumbs)
• 2 tsp Italian seasoning
• 1/2 c. shredded Parmesan
• about 1/2 c. olive or vegetable oil
• 4 ciabatta or hoagie rolls, split
• 1 c. mozzarella, shredded (or you could use thin slices of fresh mozzarella)
• 2 c. marinara, warm

 

DIRECTIONS

1. Slice the eggplant crosswise about 1/4 to 3/8-inch thick slices. Salt slices well and place in a colander over a bowl. Fill a ziplock bag with water and place heavy bag on top of slices to help drain the eggplant. Leave for 30 minutes.
2. Remove the eggplant slices, rinse and pat dry with paper towels.
3. Whisk the eggs with salt and pepper in a small bowl. Mix the bread crumbs with 1/2 tsp salt, 1/2 tsp pepper, Italian seasoning, and Parmesan and place in a baking dish with sides or shallow bowl.
4. One at a time, dip the eggplant into the egg mixture then into the crumbs, covering all surfaces
5. In a large skillet over medium-high heat, add enough olive or vegetable oil to coat bottom of pan and allow it to heat up (you may have to add more oil as necessary during cooking).
6. Add the breaded eggplant slices to the pan and cook for a few minutes on each side, turning after the first side has browned nicely. You may need to reduce heat to medium to keep from burning. Remove breaded eggplant to a paper towel-lined plate.
7. Brush the cut-side of your rolls with a little olive oil and broil for a minute or so until just lightly warmed and toasted. Warm up the marinara sauce in the microwave or on the stove top.
8. Place 2 or 3 eggplant sliced onto the warmed rolled and top with shredded mozzarella and warm marinara sauce.

Week 60, Recipe 4: Baked Mac & Cheese

NOTES

• This was really good. I should've had made two and froze one for later.
• From Mennonite Girls Can Cook blog

INGREDIENTS

• 16 oz dried pasta - rotini or fusilli  
• 2 c. freshly grated (it works better than the pre-grated stuff) sharp cheddar cheese
• 1 c. cottage cheese
• 1/4 c. grated Parmesan cheese
• 1/4 c. butter
• 1/4 c. flour
• 1/2 tsp salt
• 4 c. 2% milk
• 1 c. panko bread crumbs
• 2 tbsp melted butter

DIRECTIONS

1. Bring a large pot of water to a boil and add in 1 tbsp salt.
2. Boil the pasta a minute or so shy of the cooking time or until just barely tender. Rinse with cool water and set aside in a large bowl.
3. Melt the butter in a saucepan on the stove. Whisk in the flour and salt and stir until smooth. Add a little milk, whisk until smooth and repeat until all the milk has been added. Cook and stir over medium heat, stirring at one minute intervals until the white sauce is thick and bubbly.
4. Remove from heat and add the cheeses. Pour over the pasta and mix gently.
5. Turn into a greased 13x9 inch casserole dish.
6. Combine the bread crumbs with the  2 tbsp melted butter and sprinkle over the pasta.
7. Bake uncovered in a 375 oven about 30 minutes or until nicely toasted on top and bubbly around the edges.

Week 59, Recipe 1: Grilled Eggplant Sandwich

NOTES

• A vegetarian but totally satisfying meal. We used herbed ciabatta rolls for the added flavor. Plain ciabatta or a plain/herbed foacaccia would also be good.
• I've been salting and letting my eggplant sliced sit/drain before grilling or sauteing. It seems to remove some of the moisture and bitterness. Recipes say to let it sit for anywhere between 40 minutes to 2 hours so note that in your prep time.

INGREDIENTS

• Focaccia or ciabatta rolls (see NOTE above)
• 1 large eggplant, cut into 1/2-inch slices
• 1 large tomato, cut into 1/4-inch slices
• 1 red onion, cut into sliced
• Jarred roasted red peppers or roast one in your oven (optional)
• 1/2 c. mayo
• 3 tbsp chopped fresh basil
• olive oil
• Italian herbs (dried), about 1 tbsp

DIRECTIONS
1. Slice eggplant into 1/2 inch sliced. Spread out on counter/tray and sprinkle both sides of slices with salt. Layer in a colander and then place a large ziplock bag filled with water over the eggplant (to weigh them down). Let sit for 40 minutes or more. Remove bag of water and press down on eggplant with hands to squeeze out any extra moisture. Rinse eggplant then pat dry with paper towels.
2. Meanwhile, mix mayo with chopped basil and refrigerate until ready to use.
3. Lightly brush dried eggplant with olive oil on both sides and sprinkle with Italian herbs. Slice your rolls and brush both cut sides with olive oil too.
4. Grill the eggplant until slightly browned on the bottom and turn. Top the grilled side with cheese and grill another few minutes, or until tender. Grill the bread, cut side down, just until lightly toasted.
5. To assemble sandwiches, spread both cut sides with the basil mayo then layer the eggplant and cheese, sliced red onion, sliced tomato, and roasted red peppers, if using. If desired, drizzle a little balsamic and/or red wine vinegar over the veggies before topping with bread.

Week 58, Recipe 3: Grilled Veggie Quesadillas

NOTES

• These are packed with flavor, hearty and done all on the grill.

INGREDIENTS

• 1 large red, yellow or orange bell pepper, seeded and cut into quarters
• 1 large poblano (or Anaheim if you can't find a poblano), seeded and cut into quarters
• 1 large red onion, peeled and cut in half
• 1 yellow squash, cut in half lengthwise
• 1 zucchini, cut in half lengthwise
• 2 tbsp chopped fresh cilantro
• Olive oil
• Flour tortillas
• Salt and freshly ground pepper
• Monterrey Jack Cheese
• Optional toppings: salsa, guac, sour cream

DIRECTIONS
1. Heat a grill pan over medium high heat on the grill.
2. Brush/toss veggies with olive oil and season with salt and pepper. Grill each veggie, turning occasionally, until softened and slightly charred. Transfer veggies to a large cutting board and cut into bite-size pieces.
3. To assemble: brush one side of two tortillas with olive oil. Place the oiled side of one of the tortillas on grill pan or directly on grill, top with a little cheese, chopped veggies, a little fresh cilantro and a little more cheese. Place second tortilla on top, oiled side up.
4. Grill the quesadillas, turning once, until tortillas are golden and cheese is melted.
5. Cut into wedges and serve with desired toppings.

Week 58, Recipe 5: Enchiladas Negras

Photo from www.myrecipes.com (Sunset Magazine, 2004)

NOTES

• A delicious vegetarian (but no less hearty) twist on your enchiladas. This recipe seemed much more "summer-y" then regular enchiladas. Sorry, didn't get a pick of this one!
• Recipe modified from myrecipes.com (Sunset Magazine, 2004)
• Make casserole night before or morning of and chill in fridge until ready to cook.

INGREDIENTS

• 1 can (7 oz.) diced green chilies OR if you're feeling adventurous, 8 oz fresh poblano chilies (sometimes mistakenly labeled pasilla), rinsed, stemmed, seeded, and finely chopped (1 cup)
• 1 onion, peeled and finely chopped
• 1 tsp cumin
• 1 1/2 cups vegetable or chicken broth
• 2 tbsp cornstarch
• 1/2 c sour cream
• 1 can (15 oz.) black beans, rinsed and drained or cooked dried beans
• 1 1/2 cups green salsa (salsa verde, refrigerated or canned; about 14 oz.)
• 1 can (10 oz.) red enchilada sauce
• 12 corn tortillas (6 1/2 to 7 in. wide)
• 2 cups shredded cheddar cheese
• Optional toppings: guac, salsa, chopped green onions, extra sour cream, fresh cilantro, tomatoes, lettuce, etc.

DIRECTIONS

1. In a 5- to 6-quart pan, combine chilies, onion, cumin, and 1/2 cup broth. Bring to a simmer over medium-high heat; cover, reduce heat, and simmer until vegetables are juicy and limp, 12 to 15 minutes. Uncover, increase heat to high, and stir often until vegetables are dry and beginning to brown, about 20 minutes.

2. In a bowl, blend cornstarch with the remaining 1 cup broth. Add 1/2 cup sour cream and whisk to blend. Add to onion/chile mixture and stir until boiling, 1 to 3 minutes.

3. In a blender, food processor or with an immersion blender, whirl beans, salsa, and enchilada sauce.

4. Pour about half of the bean sauce into a 9- by 13-inch baking dish. Stack 6 tortillas and cut in half. Lay 6 of the halves in casserole, straight edges against casserole sides, then overlap 3 whole tortillas to completely cover bottom. Scrape onion mixture onto tortillas and spread level. Fit straight edges of remaining tortilla halves against casserole sides, then overlap remaining whole tortillas to cover filling. Pour remaining black bean sauce over tortillas and spread to coat completely.

5. Bake in a 350° oven until sauce is bubbling, 35 to 40 minutes (45-50 minutes if chilled). Sprinkle with cheese and bake until melted, 3 to 5 minutes longer.

6. Serve with desired toppings.



Week 56, Recipe 4: Muffin Tin Frittatas

 

 

NOTES

• These are great! Easy to make and leftovers keep well. Modify them according to what veggies you have on hand and what meat (try ham, bacon, sausage, etc.) you want.
• Recipe makes 12 muffin-tin frittatas.

INGREDIENTS

• 8 eggs
• 1/2 c. milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 c. shredded cheese of choice
• 1 c. of chopped veggies of choice (chop them pretty fine) - try bell peppers, green onions, zucchini, mushrooms, asparagus, etc.
• 1/2 c. cooked, chopped (or crumbled) meat of choice (optional)
 

DIRECTIONS

1. Spray a 12-cup muffin tin well with oil. Preheat oven to 375.
2. Whisk milk, eggs, salt and pepper in a large bowl.
3. Sauté veggies over medium low heat in a little butter for about 3-5 minutes or until just softened. Mix with cheese and meat (if using) in a bowl.
4. Place a small amount of veggie/cheese/meat mixture in each muffin tin. Pour egg mixture in each cup, filling about 2/3 full.
5. Bake about 20-25 minutes or until set in the center (you can broil them for a few minutes at the end in order to brown the tops a bit). Remove and serve or cool on a wire rack before refrigerating for later.

Week 55, Recipe 2: Pesto Pasta Bake

NOTES

• This is one of two recipes that uses pesto this week so be sure to make both recipes if you're buying the pesto (you won't need it all for one). Or double this pasta dish to use all the pesto and have one in the freezer for later!
• Original recipe from Food & Wine

INGREDIENTS

• 1/2 pound pasta (penne, rigatoni, etc.)
• 2 tbsp cooking oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 c. canned crushed tomatoes in thick puree
• 1/4 tsp salt
• 1 bay leaf
• 1/2 tsp fresh-ground black pepper
• 1 c. ricotta cheese
• 1 1/2 c. grated mozzarella cheese
• 1/3 c. grated Parmesan cheese
• 1/4 c. store-bought or homemade pesto

DIRECTIONS

1. Heat the oven to 350°. Oil a casserole dish (round or square).
2. Cook pasta two minutes prior to 'al dente' according to package directions. Drain. Rinse with cold water and drain again thoroughly.
3. In a medium saucepan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, salt, and bay leaf. Bring to a simmer over moderate heat and cook until very thick, about 10 minutes. Stir in 1/4 teaspoon of the pepper. Remove the bay leaf.
4. In a small bowl, combine the ricotta, 1 cup of the mozzarella, about half the Parmesan, the pesto, and the remaining 1/4 teaspoon pepper.
5. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce. Spread the ricotta mixture on the sauce in an even layer. Cover with the remaining pasta and then the remaining sauce. Top with the remaining 1/2 cup mozzarella and the remaining Parmesan.
6. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.

Week 53, Recipe 2: Potato, Ham & Cheese Frittata

Photo from pickypalate.com

NOTES:

• Frittatas are so easy! Save them for busy nights - you can saute the veggies ahead of time and then cook when you get home. There's only one large bowl and one large saucepan to wash!
• Leave out the potatoes and try a different veggie. Or leave out the ham and add a veggie. Use more or less cheese or a different kind....I promise you won't mess it up! Frittatas are very versatile!
• I bake my frittatas on the stove, then put in the oven then finish with the broiler for a lightly browned top. If you don't have a good broiler, don't worry, frittatas do fine finishing in the oven.
• Double the recipe and make two while you're at it, frittatas make great leftovers!

INGREDIENTS

• 6 large eggs (for an 8-inch skillet; add a few more eggs for a larger skillet)
• 1 small onion, chopped
• 1/2 chopped red pepper (optional)
• 2 small russet potatoes (or 1 large), peeled and cut into bite-size cubes
• oil
• 1 c. chopped ham
• 1/4 c. milk (or 1/2 c. if using a bigger skillet)
• 1/2 c. - 1 c. shredded cheddar cheese
• 1/2 tsp salt, 1/2 tsp pepper
• 1/4 c. chopped parsley (or chives)

DIRECTIONS
1. Preheat oven to 375.  In a 8-inch non-stick skillet heat 2 tbsp oil over medium heat. When hot, add diced potatoes and spread out to a single layer. Cook, without disturbing for about 5 minutes then check the bottom of a potato. If starting to brown a little, stir them up and cook for another 3-5 minutes. Stir again, cover, and cook over medium-low heat until potatoes are tender, another 2-5 minutes. Remove potatoes to a plate.
2. In the same pan, add a little more oil if necessary and saute onions and peppers (if using) for 5 minutes. Add ham and cook for an additional 3 minutes.
3. In a large bowl, whisk eggs, salt, pepper and milk until well combined. Add cheese and parsley or chives if using and stir. Pour the egg/cheese mixture into hot skillet over veggies and cook for about 5 minutes, lifting the sides of the frittata and tiling pan so uncooked egg runs underneath.
4. Move frittata to oven (be sure to cover with foil any rubber on your skillet) and cook for about 15-15 minutes or until nearly completely set in the middle (you can check it with a toothpick). Then finish under the broiler for about 3 minutes or until lightly browned.
5. Remove from the skillet to a cutting board or plate and let cool for a few minutes before cutting into wedges.

Week 52, Recipe 3: Slow Cooker Loaded Potato Soup

NOTES:

• This is a great and hearty potato soup made from a mix of several different recipes.
• Leave out the bacon and use vegetable broth for a vegetarian soup.

INGREDIENTS

• 6 potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 lbs)
• 2 medium onions, diced
• 2 carrots, diced
• 2 celery ribs, thinly sliced
• 2 14 1/2 oz cans/boxes of chicken broth
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c. all-purpose flour (use rice or another flour to make it gluten-free)
• 1 1/2 c. half-and-half (fat free kind is fine)
• 3 bacon slices, cooked and crumbled
• 1/3 c. cheddar cheese
• Sliced green onions

DIRECTIONS
1. Saute onions, carrots, and celery over medium-low heat until softened, about 6 minutes.
2. Add to slow cooker along with potatoes and salt and pepper. Cook on high 3 hours or on low for 5-6 hours until potatoes are tender.
3. Stir together flour and half and half and stir into soup. Cover and cook until heated thoroughly (about 15-20 minutes). Garnish with cheese, bacon and sliced green onions.

Week 52, Recipe 5: Quinoa with Black Beans

NOTES:

• This is a satisfying and hearty vegetarian meal and a great way to eat quinoa. Plus its a one-skillet meal!
• Tasted great the next day so feel free to make ahead of time and store in fridge.

INGREIDENTS

• 1 teaspoon vegetable oil
• 1 red, yellow or orange bell pepper, chopped (optional)
• 1 can diced tomatoes with green chiles, undrained
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth (or chicken if you don't need it to be vegetarian)
• 2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• Sour cream and shredded cheese, to top

DIRECTIONS
1. Rinse quinoa.
2. Heat the oil in a medium saucepan over medium heat. Stir in the onion and bell pepper (if using) and saute 6-8 minutes or until lightly browned. Add garlic and saute 30 seconds longer. Add can of tomatoes.
3. Mix quinoa into the saucepan and cover with vegetable or chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Stir frozen corn and black beans into the saucepan, and continue to simmer about 5 minutes until heated through. Add more salt and pepper to taste. Mix in the cilantro. Top with lots of sour cream and shredded cheese.

Week 51, Recipe 1: Baked Pasta with Veggies

Not a great pic but this was yummy!

NOTES

• Modified from Cooking Light
• I doubled the recipe below to make a large 13x9 inch pan.
• Make this ahead of time and refrigerate or freeze. I took mine out of the fridge and cooked it covered at 400 degrees for 20 minutes and then uncovered for about 5 minutes. If freezing, thaw in fridge overnight or put in your oven frozen in the morning and set the oven timer.

INGREDIENTS

• 4 ounces uncooked ziti or penne
• 1 tablespoon olive oil
• 3 c. chopped zucchini and/or yellow squash
• 1/2 cup chopped onion
• 2 cups chopped tomato (used diced canned tomatoes if you don't have fresh)
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta cheese
• 1 large egg, lightly beaten
• Cooking spray

DIRECTIONS
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat and add oil to pan. Satue squash and onion for 5 minutes then add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.

Week 51, Recipe 3: Stuffed Baked Potatoes with Broccoli and Cheddar

NOTES

• These were easy to make and very filling. They also freeze well - assemble as directed (through step 4, cook completely then wrap in plastic wrap before freezing). Thaw in fridge and then bake as directed below or until hot.
• Recipe modified from The Best Freezer Cookbook

INGREDIENTS

• 4 large baking potatoes
• 3 c. chopped broccoli florets
• 1/2 c. sour cream or buttermilk
• 2 green onions, chopped
• 1 1/3 c. shredded Cheddar or Colby-Jack cheese
• Salt, pepper, cayenne pepper

DIRECTIONS
1. Bake potatoes in microwave 6 minutes, turning over halfway through. Bake in oven at 425 for about 15 minutes or until a skewer slides easily through them. Remove and let cool slightly.
2. While potatoes cook, cook or steam broccoli in a saucepan until just crisp tender (about 1-2 minutes). Drain well.
3. Cut a thin slice from the tops of warm potatoes. Scoop out potato leaving a 1/4-inch shell, being careful not to tear the skins.
4. In a large bowl, mash potato with a potato masher or fork. Beat in enough sour cream or butter milk until smooth. Add broccoli, onions and 1 c. cheese. Season with salt, pepper, and a dash of cayenne to taste.
5. Spoon filling into potato shells, pressing filling into shell and mounding the tops, Arrange in a shallow baking dish and sprinkle with remaining cheese. Bake at 400 degrees for 20 minutes or until cheese is melted.

Week 50, Recipe 1: Roasted Tomato & Basil Soup

NOTES

• I made this the night before. It's so easy! Roast the tomatoes while you're cleaning up the kitchen then get everything simmering while you enjoy the rest of your evening. Let the soup cool a bit before pureeing then store in fridge until ready to reheat.
• Recipe from Annie's Eats

INGREDIENTS

• 3 lbs. ripe tomatoes, halved with seeds scooped out (use a spoon or your fingers to scoop out pulp)
• ¼ cup plus 2 tbsp. olive oil
• 1 tbsp. salt
• 1½ tsp. black pepper
• 2 tbsp. butter
• 2 cups chopped onion
• 6 cloves garlic, minced
• ½-1 tsp. red pepper flakes
• 1 (28 oz.) can whole tomatoes
• 2 cups fresh basil leaves, torn
• 1 tsp. fresh thyme leaves
• 4 cups low-sodium chicken stock

DIRECTIONS
1. Preheat the oven to 400˚ F. Combine the tomato halves, ¼ cup of olive oil, salt and pepper in a large bowl; toss well to combine. Spread the tomato halves out on a large baking sheet. Roast the tomatoes for 35 minutes.

2. In a large pot over medium heat, combine the remaining 2 tablespoons of olive oil with the butter and heat until the butter is melted. Add the onions, garlic and red pepper flakes to the pot and cook, stirring occasionally, until slightly softened, about 7-10 minutes.
3. Add in the canned tomatoes, roasted tomatoes, basil, thyme and chicken stock. Bring the mixture to a boil. Lower the heat and simmer, uncovered, 40 minutes.
4. Once slightly cool, use an immersion blender, blender or food processor to puree the soup until completely smooth.

Week 50, Recipe 3: Roasted Eggplant and Tomato Pizza

NOTES

• Recipe from a relative's website. Thanks Sarah!
• This recipe comes together quick. Especially if you've remembered to put your frozen pizza dough in the fridge to thaw the night before!

INGREDIENTS

• Two medium eggplants (I didn't have enough so I used zucchini as well but next time I'll just use eggplant), sliced 1/4-inch thick and cut in half or into fourths (depending on how large your eggplant is)
• 2 c. cherry tomatoes, halved
• 2 cloves garlic, minced
• 8 oz shredded mozzarella (or use thin slices of fresh mozzarella)
• 1/2 freshly grated Parmesan cheese
• Salt and pepper
• Olive oil

DIRECTIONS

1. Preheat your oven broiler and set pizza stone on bottom rack to preheat (if using). Toss halved tomatoes with salt and minced garlic. Set aside.

2. Toss eggplant with olive oil and sprinkle with salt. Arrange on a greased baking sheet 8 inches under broiler. Broil for 3 minutes then toss and broil another 3-5 minutes.

3. Remove eggplant to a bowl and then broil tomatoes with garlic for 2-3 minutes. Add to eggplant and preheat oven to 450 degrees.

4. Roll out dough on a lightly floured surface and place on a greased baking sheet. Top crust with mozzarella then eggplant and tomatoes and Parmesan. Bake for 10-15 minutes, sliding onto the pizza stone after the first 5-6 minutes if using.

Week 50, Recipe 4: Roasted Vegetable & Beef Lasagna

Photo by Jennifer Gavic (my picture was blurry)



NOTES

• This was a good lasagna and a great way to use extra zucchini. Makes great leftovers too!
• Freezes well.
• The original recipe, from Southern Living, is vegetarian but I added 1/2 lb ground beef. Either way is good!
• You can roast the veggies ahead of time and refrigerate until you're ready to assemble the lasagna.

INGREDIENTS

• 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• Vegetable cooking spray
• 1 medium-size red bell pepper, chopped
• 1 medium-size yellow bell pepper, chopped
• 1 yellow onion, chopped
• 1/2 teaspoon salt
• 1 1/2 cups fat-free ricotta cheese
• 1 large egg
• 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 1 jar marinara sauce + 1 small can crushed tomoates in Italian seasoning (or with basil and garlic)
• Lasagna noodles (about 8-10 oz) or enough for 3 layers (approximately 12 noodles)

DIRECTIONS

1. Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in pan coated with cooking spray 15-20 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2. In another bowl, stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Mix marinara and crushed tomatoes together in another bowl.

3. Spread about 1 1/2 cups sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3-4 noodles, about 1 1/2 cups sauce, one-half of ricotta mixture, and one-half of vegetable mixture. Repeat layer again (noodles - sauce - ricotta - veggies) then top with remaining noodles and remaining sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

4. Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes