This is the easiest lasagna I think I’ve ever made. I used jar sauce, some fresh herbs, roasted vegetables, frozen beef meatballs and no bake lasagna noodles. Yum yum yum! The boys at the table had two helpings!
1 box no boil lasagna noodles
2 cups frozen beef meatballs
1 bunch fresh Italian leaf parsley
2 tablespoons basil
1 green pepper
1 sweet onion
1 large garlic clove
1/2 cup mushrooms
2 tablespoons olive oil
1 cup ricotta cheese
1 1/2 cup grated mozzarella
1/2 cup grated Parmesan
Salt and pepper to taste
Begin by coarsely chopping the pepper, onion, garlic and mushrooms. Toss with olive oil, salt and pepper and roast at 425° for about 20 minutes.
Mix together in a small bowl the ricotta, mozzarella, 1/4 cup of Parmesan, parsley and basil. Set aside.
Place a third of the sauce on the bottom of a 9×13 glass dish. Add the roasted vegetables on top and then a double layer of the pasta noodles. Use another third of the sauce, the meatballs and the cheese mixture. Finish off by laying the remaining noodles, sauce and the last 1/4 cup Parmesan.
Cover and bake at 425° for 50 minutes. Remove the foil and bake uncovered for an additional 10 minutes.
Tonight is pizza night! I always like a good salad to compliment the cheesy “za”. Salad on the side helps to not overindulge in those slices! As usual, I wasn’t feeling anything too basic. With what I had in the pantry and fridge this is what resulted!
Broccoli Chickpea Salad
4 cups broccoli florets
1 medium sweet Vidalia onion, sliced
1 clove of garlic, minced
1 bell pepper, diced
1 can drained and rinsed chickpeas
1/4 cup pine nuts
1/4 cup olive oil plus 2 TB
2 TB lemon juice
1 TB Dijon mustard
1 TB white balsamic vinegar
Salt and pepper to taste
Blanche the broccoli and set aside. In a large saucepan heat two tablespoons of olive oil adding the sweet onion and cooking until translucent. Stir in garlic and pine nuts. Toss in the cooked broccoli, lemon juice, chickpeas and diced pepper. Season with salt and pepper and remove from the heat.
To make the vinaigrette, whisk together olive oil, vinegar and mustard. Pour over the salad and chill.
I decided to add one chopped romaine heart to the chilled salad before serving.
The above vinaigrette is my go-to for all cold summer bean salads!
Red wine vinegar works great in the dressing as well.
These are by far the easiest and tastiest lettuce wraps I’ve ever made. Well, I’ll admit, they’re the first I’ve ever made. I’ll go ahead and stick with this recipe; that’s a fact!
Turkey Lettuce Wraps
1 pound ground turkey
1 head bib lettuce
1 frozen package of Trader Joe’s Asian vegetables with sauce packet
2 TB soy sauce
2 TB sesame oil
1 clove garlic
1 small onion
3 TB Asian seasoning
Use enough oil to coat the bottom of a skillet to brown the turkey, onion, garlic and 2 tablespoons of Asian seasoning. Cook the meat through. Roughly chop the vegetables to stir in the turkey mixture. Add the sauce packet, soy sauce, sesame oil and remaining 1 tablespoon of Asian seasoning. Simmer to combine.
Serve immediately with bib lettuce.
#FoodieFail! I didn’t take a picture of the process, ingredients or the final product! As you know, I’ve taken a blogging hiatus. I realize I’d had this stored and decided to run with it to get myself back in the groove. You’ll forgive me this once 🙂
Try this recipe for something light and fresh for summer. I served this with a side of farro to add a little heartiness on the side.
Looking for an easy, healthy, and ghoulish stew? Give this recipe a try adapted from Epicurious. I made this for my company Halloween potluck. It was a hit! Fittingly themed as orange and black this is a low calorie dish that is great for a large crowd.
Halloween | Day of the Dead | All Saints Day| Chili
2 1/2 TB olive oil
2 sweet onion
8 garlic cloves
2 1/2 TB chili powder
1 TB ground coriander
1 Tsp dried oregano
2 14.5 oz cans crushed tomatoes with Italian seasonings
8 cups of water
1 8oz can diced mild green chili peppers
2 diced chipotle peppers
3 cans black beans (drained and rinsed)
3 cups raw, cubed butternut squash
1 medium diced red apple
1/2 cup quinoa
Salt and pepper to taste
Heat oil in a large stockpot and add diced onion. Season with salt and pepper while cooking through to caramelize the onions. Add garlic, chili powder and coriander, stirring for about one minute. Stir in tomatoes, water, peppers, black beans and oregano. Bring to a boil and let simmer for an hour. If you’re making this ahead of time, let the soup cool after it’s simmer and refrigerate up to two days.
Add squash, apple and quinoa. Intimidated by peeling and cubing the squash? Here is a nice tutorial via Simply Recipes. Allow the additions to simmer for another 30 minutes before serving. Enjoy!
Happy All Hallows Eve! Did you carve pumpkins? Are you dressing up or passing out candy? I decided to carve pumpkins for the sole purpose of roasting the seeds. Yum!
Roasted Pumpkin Seeds
Red pepper flakes
Rinse the pumpkin seeds separating as much of the pulp as possible. Spread out on a parchment paper lined baking sheet. Place in the oven at 300* for about 10 minutes to dry out the seeds.
Remove from the oven, drizzle olive oil over the seeds and combine with seasonings to evenly coat. Increase temperature to 350*. Continue to roast in the oven for about 30 minutes, stirring occasionally, or until the seeds have turned golden brown.
Trick-or-Treat! Happy Halloween
The grocery is full of beautiful pumpkins, squash and gourds. Aside from using them for decor, they’re wonderful to cook with and have so much flavor! One of my favorite fall time meals is this stuffed squash. Before hopping to it, I find that for this meal’s prep, Halloween pumpkin carving tools are essential. Usually during the post-Halloween sales, I (my bargain hunter Dad) search for kits that are on mark-down just for their extreme aid in hallowing out, cutting, splitting and cubing squash or gourds.
This is a great make ahead meal. I decided to prep everything the night before to bake off the next day for a gal pal lunch.
Give this recipe a whirl! It’s rather dietetic (a low carb yet robust meal) and for those looking for ideas, it’s also gluten-free. With very few ingredients, this is packed with flavor and great for a cool fall evening.
Baked Stuffed Acorn Squash
2-3 Acorn squash
1 Pound extra lean ground beef
1 Sweet onion
1 Red bell pepper
2 Cloves garlic
2 TB butter
2 TB brown sugar
Red pepper flakes (if desired)
With carving tools and a good grip, half each acorn squash lengthwise. Lightly season the insides with salt and pepper. Place face down on a parchment lined baking sheet. Bake at 350* for 20 minutes. Watch the squash closely. You’ll want them to be just fork tender. Set aside.
In a large skillet, heat just enough olive oil to coat the bottom of the pan. Sauté diced onion and bell pepper with salt and pepper until translucent. Add the ground beef, garlic and red pepper flakes. Cook thoroughly until meat is completely cooked through. If not using extra lean ground beef, drain any remaining grease.
Place a small pat of butter and 1 1/2 tsp brown sugar in the bottom of each squash. Fill the squash with the meat mixture baking at 350* for 30 minutes or until the tops have browned.
Let stand and serve. Be sure to enjoy all the squash and beef with forkful! Does this meal have the potential to make it on your table to fill up your trick-or-treaters before heading out?
The group was able to reconvene again for another Family Dinner! Of all dinners this is one where the compliments were supreme. Maybe everyone was hungry? Or, maybe I am really that wonderful a cook?
In addition to a basic tossed salad and pork tenderloin, I decided to come up with some kind of a side. Not wanting to commit to one entirely of starch, I decided that some white cannelleni beans (also known as “great northern beans”) would help to pump up the volume in vegetables. Definitely received some oohs and aahs over this one!
Broccoli, White Bean & Portobello Side
1 Large Vidalia onion
3 Cups broccoli florets
2 Cups mini bella mushrooms
1 Can drained & rinsed cannelleni beans
3 TB olive oil
1 TB red pepper flakes
1/4 Cup basil pesto
Salt & pepper to taste
Slice onion into thin rounds. Cover with olive oil and seasonings placing into a saucepan over medium heat. Cook onions until softened and reduce heat to a simmer. Allow the onions to caramelize over low heat for about 20-30 minutes.
In a separate pan, bring water to a boil to blanch the broccoli. After the broccoli is just barely fork tender, drain and cool in an ice water bath.
Once onions have reached a golden brown color, toss in mushrooms, broccoli, beans and basil pesto. Serve immediately. Voila!
With this week’s family dinner, I felt inspired to create a hearty vegetable dish alongside the meal’s protein. Eggplant stood out as I cruised the aisles of Costco (you’ll soon learn about my Costco addiction).
I don’t claim to be well versed in Italian cooking, however, eggplant parmesan seemed to fit the bill for this meal. After browsing the standard formulas online, I felt confident enough to create my own dish. Give it a try and I can guarantee a crowd-pleasing success!
/A/MY’s Un-Official Eggplant Parmesan
- 4 baby eggplant
- 2 TB salt
- 2 TB pepper
- 2 TB dehydrated onion
- 2 garlic cloves (minced)
- 1 TB chili infused olive oil
- 3 TB olive oil
- 4 C panko breadcrumbs
- 2 C baby spinach
- 1 Jar pasta sauce
- 1 C parmesan
- 1 C grated mozzarella
Preheat oven to 425゜(375゜ for convection)
Slice eggplant into 1/4 inch rounds and place into mixing bowl. Mix together with salt, pepper, onion, garlic and olive oils. Dredge each seasoned eggplant round in panko breadcrumbs to coat. Line a cookie sheet with a cooling rack. As each round is dipped through the breadcumbs place onto the rack.
Bake the seasoned and breaded eggplant slices for 20-30 minutes. Let stand.
Cover the bottom of a 9×13 glass baking dish with 1/3 C of store-bought pasta sauce. Begin the laying process by placing 1 C of fresh baby spinach atop sauce. Follow with half of the oven fried eggplant. Top with 1/2 C of both parmesan and mozzarella. Repeat with sauce, spinach, eggplant and cheese. Finish with the remaining 1/3 C of sauce.
Eggplant & Spinach Parmesan
Bake uncovered for 25-30 minutes. Let stand 10 minutes before serving. Bon appétit!