RAVIOLI VEGETABLE LASAGNA

RAVIOLI VEGETABLE LASAGNA (3)

2 (26 oz) bags of frozen cheese ravioli, somewhat thawed
1 (12 oz) bag of frozen asparagus spears, thawed and cut into 1-2 inch pieces
1 (16oz) bag of frozen chopped spinach, thawed
2 small (1 large) yellow squash, thinly sliced
2 (16 oz) jars of prepared Alfredo sauce
2 c shredded Italian blend cheese

Line the bottom of a 13 X 9 inch baking dish (sprayed with nonstick cooking spray) with ravioli.  Distributed asparagus and spinach then layer yellow squash on top.  Layer the rest of the ravioli on top.  Pour white sauce over top.  Sprinkle with shredded cheese.  Cover and bake at 350 degrees F for about and hour.  Let sit about 5 minutes and serve.

THIS IS SO EASY AND A GREAT MEAL TO TAKE THE DAMP OUT OF A RAINY, COOL SUMMER DAY!  SERVED WITH CORN ON THE COB AND A FRESH SALAD!

WEDDING ANNIVERSARY TACO PIE

taco pie

1/4 cup butter
1 cup milk
1 package Taco seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey (I use 96% lean)
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, diced
3 mini sweet peppers in various colors
Sour cream, optional (I used low fat)

Preheat oven 350F.

In a microwave safe baking dish, add butter & milk, 2 Tbs taco seasoning, mixing well.  Microwave on high 2-3 minutes.  Stir and add potato flakes, mixing until incorporated. (I had to add a little water as well to make a good consistency for spreading.)
Press mixture into the bottom of a regular pie plate, then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown.

TACO PIE (1)

In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Add Salsa & remaining taco seasoning. Cook until bubbly.

TACO PIE (2)

Pour into crust. Bake for 15 minutes, or until crust is golden brown.

Let cool for 5 minutes. Top with cheese, lettuce, peppers and tomatoes, black olives, jalapeno slices, etc.  Whatever your choice.

IF YOU NOTICED THE HEART SHAPED CAKE PAN IT WAS FOR GOOD REASON.  I TRIED THIS NEW TACO PIE RECIPE ON OUR 25TH WEDDING ANNIVERSARY FOR THE HUSBAND WHO LOVES, LOVES, LOVES GROUND BEEF!  HE DID LOVE IT AND IS LOOKING FOR 25 MORE YEARS AT LEAST!

 

ARIZONA PORK CHILI

ARIZONA PORKK CHILI (1)

2-3 lb pork loin roast
1 can black beans, drained and rinsed
1 can chili beans
2 diced hot peppers (I used an anaheim and a jalapeno)
28 oz can diced tomatoes
1 tbsp minced garlic
1 small onion. chopped
1 Tbsp cumin
1 Tbsp chili powder
Tortilla chips and sour cream, optional

Add everything to the crock with meat on top but burrowed down into the juice.  Cook on LOW 6-8 hours. Shred meat and add back to the crock pot.

I SERVED WITH THE TORTILLA CHIPS AND SOUR CREAM, CORN ON THE COB AND A BIG FRESH SALAD WITH LETTUCE AND PARSLEY FROM THE GARDEN!!

BAKED EGG ROLLS

I HAD SOME LEFT OVER CASSAULET PORK AND SOME COLE SLAW MIX THAT NEEDED TO BE EATEN AND I THOUGHT EGG ROLLS.

EGG ROLLS (4)

Leftover pork, shredded
Bag of prepared coleslaw mix
2 tsp minced garlic
1/4 c Kraft Lite Asian Toasted Sesame Dressing
2 Tbsp Soy Sauce
20 egg roll wrappers

EGG ROLLS (1)

Coat a large skillet with non-stick cooking spray.  Cook coleslaw over medium heat until tender crisp – just a few minutes, add leftover pork dish, garlic, dressing and soy sauce and heat through.

EGG ROLLS (2)

Place a large scoop of the mixture in the center of each egg roll wrapper and roll up.

EGG ROLLS (3)

Place egg rolls on a foil lined baking sheet that has been coated with non-stick cooking spray.  Lightly coat the egg rolls with non-stick cooking spray.  Bake in 350 F oven for 15-20 minutes until golden brown.

 

HOT CHICKEN SALAD

THIS IS BY NO MEANS A LOW FAT DISH BUT THERE ARE A FEW THINGS YOU CAN DO TO CUT FAT WHICH I HAVE NOTED.  ALSO JUST HAVE A SMALL PORTION AND LOAD UP ON A NICE VEGETABLE (I CHOSE STEAMED BROCCOLI) AND A BIG SALAD.  WE ALSO HAD STRAWBERRIES WITH LITE WHIPPED TOPPING FOR DESSERT!

IMG_4810

3 c cubed cooked chicken*
1 1/2 c chopped celery
2 Tbsp chopped onion
1 (10 3/4 oz) can Cream of Chicken soup (I used the lower fat variety)
8 oz sour cream (I used low fat)
1 cup shredded mozzarella cheese
1/2 tsp basil
2 hard cooked eggs, chopped
1/2 c crushed potato chips
1/3 c finely chopped almonds

*1 lb chicken will yield about 3 c cubed chicken

Preheat oven at 400 F.  Coat a 2 qt. baking dish with non-stick cooking spray.  Add the first 8 ingredients and mix well.  Top with potato chips and almonds.  Bake 30- 35 minutes until topping becomes golden brown.

 

RED SALAD

red-salad-16

Ingredients
  • For the salad: radicchio, red leaf lettuce, roasted beets, cherries, blueberries, raspberries, strawberries, nectarines, red plums, and peppercorns ground over the top.
  • For the Vinaigrette: I would use a prepared balsamic , raspberry or red wine vinaigrette but if you are more daring try below!
  • ½ cup fresh cherries, pitted and chopped
  • ½ teaspoon chipotle pepper puree (Gourmet Gardens makes a good one)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons mustard (Dijon or whole grain will work!)
  • 2 sprigs fresh thyme OR ¼ teaspoon dried thyme
  • Pinch salt & pepper
  • 3 Tbsp olive oil
Instructions
  1. To make the salad: Assemble all ingredients on the plate, as you like!
  2. For the vinaigrette: Place all ingredients with the exception of the olive oil in a food processor or blender. Pulse until nearly smooth, and begin streaming the olive oil slowly through the feed. Continue to pulse until thoroughly combined. Drizzle the vinaigrette over your salad ingredients (Or under the ingredients if you prefer to prepare it first!). Enjoy!

Inspired by: http://jjbegonia.com/2015/05/27/inspired-idea-red-salad/

CHICKEN APPLE SALAD

chicken salad

4 leftover chicken breast halves, shredded or cubed

1 large apple, diced with peel on

2 celery stalks, thinly sliced

20-30 grapes (raisins could be used instead)

2 Tbsp. Honey Mustard

1/2 c.  Mayo (Substitute 1/4 c. with plain non-fat yogurt to cut fat)

2 Tbsp. Raspberry Vinaigrette dressing

2 Tbsp. dill pickle relish

In large bowl combine chicken, apple, celery and grapes.  In a small bowl combine mustard, mayo, raspberry vinaigrette and relish.  Add to chicken mixture and combine well.  Serve over a bed of spinach, mesclun mix or your favorite lettuce.

Adapted from: https://vickidelbrouck.wordpress.com/2015/05/26/summers-coming-chicken-apple-salad/

 

 

NEW TWIST ON TACOS

TACOS (7)

SO FAST AND EASY! THESE TACOS WILL SATISFY YOUR TASTE BUDS AND KEEP YOUR CHOLESTEROL AT BAY!

1 lb 96% lean ground beef
1 (15 oz) can lentils, drained slightly
1 pkt taco seasoning
1 jar of your favorite salsa
lettuce, chopped
grape tomatoes, chopped
red onion, chopped
baby peppers, chopped
1 cup shredded cheddar or taco cheese
8 large Azteca soft tortilla shells (I would use whole wheat if on hand)
8 oz low fat sour cream, optional
tortilla chips, optional

In a large skillet over medium high heat brown ground beef and add lentils, taco seasoning, 1/4 c water and 1/4 cup salsa.

TACOS (1)

Chop up your lettuce, tomato, onion and peppers.

TACOS (8)

Create your taco!  I like mine open like a taco salad but my husband likes to wrap his.

THESE ARE DELICIOUS AND NO ONE KNOWS THERE ARE LENTILS IN THERE.  THE LENTILS HELP DECREASE TOTAL FAT AND ADD FIBER.  USING 96% LEAN GROUND BEEF AND LOW FAT SOUR CREAM ALSO KEEP THE MEAL HEALTHY – THEN I DON’T FEEL GUILTY ABOUT HAVING A FEW TORTILLA CHIPS WITH IT!

SPINACH AND BEAN GREEK PASTA

Spinach and Bean Greek Pasta (3)

SUCH AN EASY SUMMER MEAL WITH ONLY 8 INGREDIENTS!

Spinach and Bean Greek Pasta (1)

12 oz bowties cooked according to directions
15 oz can Great Northern Beans, drained and rinsed well
6 oz baby spinach (I didn’t have fresh so I used 16 oz bag of of frozen, thawed)
1/2 c sundried tomatoes, snipped
1/2 c onion, chopped
2 tbsp minced garlic
4 oz crumbled feta cheese
Italian or Greek with Feta salad dressing to taste

Cook the noodles and add beans, spinach, tomatoes, onion and garlic.  Toss well.  Serve topped with Feta Crumbles and salad dressing.  Can be served warm or cold.  I served with corn on the cob and a big fresh salad.

Spinach and Bean Greek Pasta (4)

I ALSO ADDED KALAMATA OLIVES TO MINE BUT HUBBY DOES NOT CARE FOR THEM!

 

PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES

Peanut Noodles with Shredded Chicken & Vegetables

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter (I used crunchy)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation

  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken on to grill.  Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tips & Notes

  • Warm the peanut butter in the microwave to make it mix easier
  • Use rotisserie chicken to make it even faster
  • I used zucchini, yellow squash, snap peas, peppers, onion and broccoli but there are some really nice frozen mixes

Nutrition

Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.

Adapted from: http://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html