Most Delectable Baked Ziti 09/23/2009

Fresh Out of the Oven

I used this particular recipe a few years ago when I threw a Christmas party and it was a big hit. My guests had seconds and thirds, which is a good thing. I’ve been meaning to make this delicious dish again, but other recipes have gotten in the way. I guess deep down I was just being selfish, because once you have this dish, you will not crave the usual Baked Ziti ever again, I promise you. As you can see in the “Fresh Out of the Oven” picture, half of the dish was topped with sautéd green peppers. I received a bag full of home grown green peppers and I decided to add it as a topping for my husband, who LOVES it hot and spicy. Feel free to add green peppers to the whole dish as a topping or cook it along with the ground beef, onion and garlic. You can opt not to use ground beef/turkey to make it a lovely vegetarian dish. Throw in more vegetables too!

I highly recommend making this dish, especially if you like it cheesy. Next time I make this, I will use real Parmesan cheese. I keep on saying that, but I keep on forgetting to pick some up at the grocery store. So I hope you enjoy this dish as much as we do! Serve with garlic bread and grated parmesan cheese.

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Ingredients:

• 1 Pound Dry Ziti Pasta (I used Whole Wheat pasta that I had on hand)

• 1 Medium Sweet Onion, Chopped

• 1 Tablespoon Minced Garlic

• 1 Pound Organic Ground Beef or Ground Turkey (You can choose to go meatless, it’s still quite delicious)

• 1 – 2 to 3 pound Jar of Traditional Spaghetti Sauce

• 6 ounces/6 slices of Sliced Provolone Cheese

• 1 1/2 Cups Sour Cream

• 8 ounces Shredded Mozzarella Cheese

• 1 Tablespoon Olive Oil

• Grated Parmesan Cheese

Optional: • 1 Green Pepper, Chopped

1. Preheat Oven to 350° degrees.
2. Bring a large pot of water to boil. Add pasta and cook according to directions on the box. About 8 minutes.
3. Drain pasta and set aside.
4. In a large skillet, brown onion, garlic and ground beef/turkey over medium head. (Add green pepper at this step if you want to)
5. Add spaghetti sauce, and simmer for about 15 minutes.
6. Using a bunched up piece of wax paper, grease a 9″ x 13″ baking dish with olive oil. Make sure you cover sides.
7. Layer ingredients as follows: 1/2 of pasta (bottom), Provolone cheese, sour cream, 1/2 of sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture.
8. Top with grated Parmesan cheese.
9. Cover with aluminum foil and bake for 20 minutes in preheated oven.
10. Remove aluminum foil and bake for another 10 minutes.
11. Remove from oven and let stand for 5 minutes. Serve.
12. ENJOY!

Serves 10 – NUTRITION INFOMATION: Calories: 515 – Total Fat: 24g - Cholesterol: 67mg – Sodium: 894mg - Total Carbs: 47g – Fiber: 4g - Protein: – 26g

Cooking the meat & pasta                                                   Simmering the meat sauce                                                             First layer of pasta

Provolone and sour cream layer                                                    Second layer of pasta                                                             All ready to go into the oven

Southwestern Shepherd’s Pie 09/18/2009

Served!

One day while I was reading the Sunday paper I came across a very unique take on the classic Irish/English dish, Shepherd’s Pie (an English meat pie). I usually make the traditional Irish recipe in March for my yearly Saint Patrick’s Day Feast, which my husband always looks forward to. I decided to give this recipe a whirl and see how it stands up to the original dish. I was quite pleased with the results and I hope you will too. My husband said he can’t wait for me to make this again. I hope you enjoy this as much as we did. I really enjoyed the slight spicy kick and I hope you do to.

As I’ve said in previous posts, I cannot eat peppers, so I post it as an option. To stay close to the original Southwestern Shepherd’s Pie recipe I did use Del Monte’s Fiesta Corn with Red & Green Peppers (not a whole lot, just enough that didn’t make me sick).  I recommend preparing the sweet potatoes in advance or while you are preparing the meat mixture, it will save you some time. Enjoy!

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Mashed Sweet Potato  Ingredients:

• 2 Pounds Sweet Potatoes/Yams, peeled and cut into chunks (leave the skins on for an extra health benefits)

• 2 Tablespoons Butter

• 1/2 Cup Milk

Ingredients:

• 2 Tablespoons Olive Oil

• 1 Medium Sweet Onion, Diced

• 3/4 Cup Carrots, Chopped

• 2 Tablespoons Minced Garlic

• 1 Pound Organic Ground Beef or Ground Turkey

• 1 Tablespoon Tomato Paste

• 1 Tablespoon Chili Powder

• 1 Teaspoon Ground Cumin

• 1/2 Teaspoon Ground Cinnamon

• 2 Cups Chopped Tomatoes

• 1 – 15 Ounce Can of Corn, Drained (if not using the optional  peppers, I recommend using Fiesta Canned Corn-I used Del Monte)

• 1 – 16 Ounce Can of Black Beans, Drained and Rinsed.

• 1/4 Cup Chopped Cilantro

Optional: • 1/8 Teaspoon Pepper

Optional: • 1/8 Teaspoon Salt

For a Spicier Kick Add: • 1 Small Green Bell Pepper, diced and • 1 Tablespoon Green Jalapeño Pepper, chopped

1. Preheat oven to 400° F.
2. Place sweet potatoes in sauce pan with water to cover.
3. Bring to boil, reduce heat, and simmer, uncovered for 30 minutes.
4. Drain; remove potatoes from pot and place into large bowl.
5. Add butter and milk to boiled potatoes.
6. Mash well and set aside.
7. Heat olive oil in a large pot/large frying pan with high sides or wok (which I used) over medium low heat.
8. Add onion, carrot and bell pepper (If adding Green Pepper); cook, constantly stirring, for about 10 minutes.
9. Add garlic and jalapeño pepper (If adding Jalapeño Pepper); cook, constantly stirring, for about 2 minutes.
10. Increase heat to medium; add ground beef and brown, constantly stirring, for about 5-8 minutes.
11. Add tomato paste and spices, except for Cilantro, constantly stirring, for about 2 minutes.
12. Add tomatoes; simmer until liquid reduces, about 8- 12 minutes.
13. Add corn, beans and 4 Tablespoons cilantro. Combine well.
14. Spoon into a 9″ x 9″ backing dish, spreading evenly. (I used a larger backing dish so it would yield more servings, see photo)
15. Spread mashed sweet potatoes over the meat mixture.
16. Bake in preheated oven until browned, about 30 minutes.
17. Garnish with remaining cilantro.
18. ENJOY!

Serves 4 to 6 – NUTRITION INFOMATION: Calories: 460 – Total Fat: 19g - Cholesterol: 80mg - Total Carbs: 49g - Protein: – 29g

Zucchini Sauté 09/04/2009

I have developed this recipe from the deep love I have for zucchini and how healthy it is for me. Zucchini is loaded with vitamins and has lots of health benefits (as long as you eat it on a regular basis). This recipe is quite easy and quick. The number of zucchini and squash used depends on how many people you want to serve. I highly recommend serving this dish as a side-dish for your next Thanksgiving meal, like I do. So, go, and saute up some delicious zucchini tonight.

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Ingredients:

• 1 Tablespoon Olive Oil

• 1 – 3 Fresh Zucchini, washed well and sliced, cut into strips or cubed (your choice).

• 1 – 3 Fresh Yellow Squash, washed well and sliced, cut into strips or cubed (your choice).

• 1/2 Cup Chopped Mushrooms

• 1/2 Cup Vidalia Onion (you may substitute red onion or yellow onion)

• 1 Teaspoon Cilantro

• 1/2 Teaspoon Salt (Optional)

• 1/8 Teaspoon Pepper (Optional)

• 1/3 Cup Grated Parmesan Cheese (Optional Topping)

1. Heat olive oil in a large frying pan or wok on medium to low heat.
2. Place zucchini and squash into heated pan.
3. Sauté zucchini and squash for about 3 minutes.
4. Add onion, mushrooms, cilantro and the optional salt and pepper.
5. Mix ingredients well and sauté for 5 minutes.
6. Place lid on pan and let cook for another 5 minutes on stove top.
7. If you prefer the zucchini and squash to be softer, sauté for about 3 minutes longer.
8. Remove from heat, sprinkle parmesan cheese on top and serve.
9. ENJOY!

Lovely Ratatouille 08/24/2009

As some of my friends are saying after telling them what I was making for dinner, “I didn’t know there was an actual dish before the Disney Movie, I thought it was made because of the movie”. Well no, it’s been around for a very long time and it is oh so delicious. This is a traditional French stewed vegetarian dish made with some flavorful vegetables. Ratatouille can be served as a side dish, but also may be served as a meal. You can use the left overs to stuff crepes or an omelet the next day. I did switch up the original recipe I found on-line. I omitted the green pepper due to my food allergy to the vegetable and I used Salsa Fresca (tomatoes, red onion, lime juice, cilantro and jalapeno) as the tomato top layer, which gave it a touch spiciness. I have to say again, this is one delicious dish with all of it’s lovely colors. I hope you enjoy this healthy vegetarian dish as much a I did, my husband absolutely loved it-he could eat this everyday. This is going to be a regular meal for me and hopefully for you too. And next time I will use real Parmesan Cheese instead of the cheaper regular Kraft kind.

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Ingredients:

• 2 Tablespoons Olive Oil

• 3 Cloves Garlic

• 2 Teaspoons dried Parsley

• 1 Eggplant, cut into 1/2 inch cubes

• Salt to taste (I omitted the salt for health reasons)

• 1 Cup Grated Parmesan Cheese

• 2 Zucchini, sliced (I used 1 green zucchini and 1 yellow squash)

• 1 Large Sweet Onion, chopped

• 2 Cups Sliced Fresh Mushrooms

• 11 ounces Salsa Fresca

Optional:

• Use 2 large tomatoes, chopped in place of the 11 ounces of Salsa Fresca

• 1 Green Pepper, sliced

1. Preheat oven to 350°.
2. Coat bottom and sides of a 1 1/2 Quart casserole dish with 1 Tablespoon Olive Oil.
3. Heat remaining Olive Oil in a large skillet or stove top wok over medium heat.
4. Add garlic and saute until lightly browned.
5. Mix in parsley and eggplant.
6. Saute until eggplant is soft, about 10 minutes. Season with salt if desired.
7. Remove from heat and spread eggplant mixture evenly across the bottom of prepared dish.
8. Sprinkle with a few tablespoons of Parmesan Cheese.
9. Spread zucchini in an even layer over top. Lightly sprinkle salt onto of zucchini if you want.
10. Sprinkle more Parmesan Cheese on top of zucchini.
11. Continue layering in this fashion, with the onion and mushrooms (If you choose to use the pepper, place pepper after the mushrooms).
12. Top with tomatoes and sprinkle of Parmesan Cheese.
13. Bake in oven for 45 minutes.
14. ENJOY!

Some of the Ingredients                                              Garlic, Parsley and Eggplant Sauteed                                                 Eggplant Mixture

Zucchini Layer                                                                Finished Prep before Oven                                                   Fresh Out Of the Oven

Healthy Chicken Fried Rice 08/19/2009

WW Chicken Friend Rice

When I was on Weight Watchers last year, a friend suggested that I try this “awesome recipe” for chicken fried rice, one of my favourite dishes at my local Chinese Restaurant. I tried it and I fell in love with this recipe. It is quite easy and it is a health alternative to the full fat version. Cook some up tonight and ENJOY!

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Ingredients:

• Egg Whites from 4 Large Eggs, separated. (I prefer to use Egg Beaters.)

• 1/2 Chopped Sweet Onion (you can substitute scallions for onions)

• 2 Medium Cloves of Garlic, Minced

• 3 Uncooked, skinless Chicken breast, cut into 1/2 inch cubes OR 1/4 inch thick strips.

• 1/2 Diced Carrots

• 2 Cups Cooked Brown Rice

• 1/2 Cups Frozen Peas, thawed (I prefer to use 1 Can of Peas)

• 3 Tablespoons Soy Sauce (for a healthier dish, use low sodium soy sauce)

1. Coat large non-stick skillet or wok with cooking spray. Set pan on stove over medium-high heat.

2. Add egg whites and cook, until scrambled, stirring frequently, about 3-5 minutes. Remove from heat and set aside scrambled egg whites in glass bowl.

3. Off heat, re-coat skillet or wok with cooking spray. Set pan on stove over medium-high heat.

4. Add onion/scallions and garlic; saute for 2 minutes, stirring frequently so it doesn’t burn.

5. Add chicken and carrots; saute until chicken is golden and no longer pink, about 5-6 minutes.

6. Stir reserved egg whites, cooked brown rice, peas and soy sauce and cook until heated through, about 1-2 minutes.

7. ENJOY!

Weight Watchers Notes: 1 Cup = 1 Serving, 3 Weight Watchers Points per Serving.

Delicious Sauteed Garlic Asparagus 07/28/2009

I recently discovered my deep love for asparagus. My Aunt made this dish at a family gathering and I was head over heels. This recipe combines many of my favourite things, garlic and balsamic vinegar. This dish is very easy to make, tastes very delicious and is very healthy. Enjoy!

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Ingredients:

• 3T Butter, Margarine OR Olive Oil

• 1 Bunch Fresh Asparagus

• 3 Cloves Chopped Garlic

• 1T Balsamic Vinegar

1. Melt butter/margarine (or heat if using olive oil) in a large skillet over medium-high heat.
2. Add garlic and asparagus; cover and cook for 10 minutes, stirring occasionally or until asparagus is tender. If you like the asparagus well done, reduce heat and cook for an additional 10 minutes.
3. Add balsamic vinegar.
4. Serve and ENJOY!

TIP: You can blanch the asparagus before adding it to the butter/margarine/olive oil.

To Blanch:

1. Bring a stock sized pot of water to a boil that was seasoned with salt.
2. While waiting for the water to boil, prep a large heat safe bowl by filling the bowl with lots of ice and cold water. Place bowl in kitchen sink.
3. When the water is at a rolling boil, place asparagus, gently, into the boiling water for about ONE MINUTE. Remove asparagus from water and immediately put asparagus into the prepared bowl with ice water.
4. Let asparagus sit for a few minutes, remove and pat dry.
5. Saute away!