Monday, July 1, 2013

Classic Veggie Lasagna


Don’t know if you’ve heard this story before, but…when I was 21 years old dating my 22-year-old future husband, I knew how to cook two “real” dinner options: chili or lasagna. Of the two, I prefer chili, so that’s what I made my boyfriend. Politely he said it was the best chili he’d ever had—although as a rule, he doesn’t really like beans.

 
After we were married, I made lasagna one night and hubby wondered how long I’d been hiding that skill! It’s his #1 FAVORITE food.

 
His 36th birthday is this week, so of course I made him his favorite food. He doesn’t miss the meat at all in this recipe!

 

Ingredients:

8 oz. lasagna noodles (about 9-10 noodles;  ½ of 16-oz. box)

Red bell pepper

Zucchini

My spaghetti sauce recipe (or 6 cups purchased spaghetti sauce)

16 oz. frozen broccoli (5 c. frozen; 4 c. thawed)

Pint ricotta cheese

4 c. shredded mozzarella cheese

6 Tbsp. grated parmesan cheese

 

Directions:

1.  Boil lasagna noodles according to package directions for al dente.

2.  Dice or slice red bell pepper and zucchini.

3.  Make spaghetti sauce. Add zucchini and bell pepper at beginning. Sauté them with the onions and garlic. (If using purchased sauce, separately sauté veggies and add them to sauce.)

4.  Thaw broccoli.

5.  When spaghetti sauce is done, add broccoli. You should have about 9-10 cups of veggie sauce.

6.  Assemble lasagna!
-Preheat oven to 375°F.

-Spray 9 x 13” pan with cooking spray.

 


Bottom layer:

-Spread 1 ½ cups sauce in bottom of pan

 

Repeat middle layers twice:

-3 lasagna noodles

-1 c. ricotta, spread evenly

-3 c. sauce, spread evenly

-1 ½ c. mozzarella, spread evenly

-2 Tbsp. parmesan, sprinkled evenly

 

Top layers:

-3 lasagna noodles

-Rest of the sauce (~ 1 ½ c.)

-2 c. mozzarella

-2 Tbsp. parmesan

 


7.  Bake uncovered on a middle or low oven shelf 45 minutes.

8.  Let stand 10 minutes before serving.

 
 

 

 

*Nutrition Facts:

Item
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
8 oz. lasagna pasta
840
0
8
28
0
1 recipe spaghetti sauce
1310
325
24.5
27
240
Red bell pepper, large
51
0
3
2
1
Zucchini, medium
31
1
2
2
3
16 oz. frozen broccoli
158
0
10.5
10.5
10.5
16 oz. ricotta cheese
750
15
0
4.5
112.5
4 c. part-skim shredded mozzarella cheese
1280
144
0
96
320
6 Tbsp. grated Parmesan
180
27
0
18
54
Total:
4600 kcal
512 %
48 g
188 g
741 %
1 serving:
(1/16  of entire pan)
 a little less than one cup
 (~ 7/8 cup)
288 kcal
32 %
3 g
11.75 g.
46 %

 

 

*Calculated from food packaging and the following website:  http://nutritiondata.self.com/facts/

I used “Great Value” (Walmart) brand pasta, “Daily Chef” brand frozen broccoli, “Bakers & Chefs” (Sams Club) brand part-skim mozzarella, and “Kraft” brand ricotta cheese and grated Parmesan cheese.

 

Thursday, January 24, 2013

Sweet-and-Salty Trail Mix Cookies


 
I’ve long been a sucker for Walmart’s appropriately-named “Indulgent” trail mix loaded with chocolate chips, white chocolate chips, peanut-butter chips, golden raisins, dried cranberries, salted almonds, cashews, and peanuts.

 Yesterday out of the blue I realized it would be even more delicious as a cookie, using basic chocolate-chip cookie batter. I resisted the diet-downfall yesterday, but caved today because it was a Snow Day…and you know the tradition, right?

Snow = Cookies.

They turned out amazing and could alternatively be named “Indulgent Trail Mix Cookies”. Usually I make “small” cookies so you can eat more of them (ha, ha) but these must be large so each cookie will contain most trail mix components.
 
Bear in mind I'm at sea-level. If you live at high altitude, do your usual adjustments to flour etc.


Ingredients:

1 c. salted butter

Almost 1 c. brown sugar, packed

Almost 1 c. white sugar

1 egg

1 tsp. vanilla 

2 ¼ c. flour

1 tsp. baking soda

½ tsp. salt

3 c. sweet/salty trail mix

(example: ¾ of 26 oz. "Great Value" Indulgent Trail Mix)


Directions:

1. Preheat oven to 375 ° F.

2. Prepare batter:

          Cream butter and sugars.

          Add egg and vanilla. Stir.

          Add salt, baking soda, and 1 c. flour. Mix.

          Add rest of flour. Mix.

          Add 3 c. sweet/salty trail mix.

 3.  Form dough balls (1 Tbsp.) on cookie sheet. (To get the right texture, I always use insulated cookie sheets like “Airbake”.)


4. Bake 10-13 minutes.


5. Let cookies cool on sheet for a couple minutes then remove to wire rack to finish cooling and solidifying.

 
*Disclaimer: My husband always says Walmart should be paying me for all the advertising I do for them, but they are not J
 

*Nutrition Facts:

Item
Calories
Fat (g)
Sodium
 (% RDA)
Protein (g)
Carbs (g)
Fiber (g)
Calcium
(% RDA)
1 c. salted butter
1600
176
64
0
0
20
0
11/12 c. light brown sugar
660
0
0
0
176
0
0
11/12 c. sugar
660
0
0
0
176
0
0
1 large egg
70
5
2
6
0
0
2
2 ¼ c. flour
990
0
0
27
207
4.5
0
1 tsp. baking soda
0
0
48
0
0
0
0
½ tsp. salt
0
0
50
0
0
0
0
3 c. “Indulgent” Trail Mix
2400
128
16
48
256
48
32
Total
(50 cookies):
6380 kcal
309 g
180 %
81 g
815 g
52.5 g
34 %
1 cookie:
128 kcal
6 g
3.5 %
1.5 g
16 g
1 g
0.5 %

 

*Calculated from food packaging.

I used “Great Value” (Walmart) brand salted sweet cream butter, iodized salt, and “Indulgent” Trail Mix, “Domino” brand brown and white sugar, “My Essentials” brand egg, and “Bakers and Chefs (Sams Club) brand all-purpose flour.