Wednesday, February 3, 2016

Pastaless Pasta Bake

This is now my all time favorite recipe! I am making it tonight again with grilled eggplant slice

2 eggs
1/2 onion chopped
1/2 greep pepper chopped
Morning Star Farms crumblers
spaghetti sauce
low fat mixed cheese
sliced eggplant (optional)
low fat provolone slices
low fat sprinkle or shaved parmesan cheese


Spray a baking dish with PAM, split 2 eggs open and mix with a fork, then layer the bottom of the pan with the eggs. Layer green chopped peppers on top of wet eggs. Cook Morning Star Farms crumblers according to package (I sautee them on the stove until done). Layer mixure on top of eggs and peppers. If you use the eggplant, slice lengthwise and sautee on stove then layer on top of crumbles. Grill onions and place on top of crumblers or eggplant if used. Cover with your choice of spaghetti sauce. I use Ragu traditonal. Sprinkle with mixed cheese and cover the top with provolone slices. Sprinkle on parmesan cheese. Dash any type of italian dried seasoning on top. I use dried basil, oregano, cracked fresh pepper and a sprinkle of Mrs Dash.

Bake at 400 for 30 mins or until cheese is melted and ligtly browned. Let sit and cool. This is so delicious, and makes for excellent leftovers. Even better the next day!

Saturday, January 30, 2016

PF Changs Lettuce Wraps Revised



Ingredients

1 tablespoon olive oil
1 bag MorningStar Farms Crumblers
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Instructions

Heat olive oil in a saucepan over medium high heat. Add ground MSFarms crumblers and cook according to package in the stove.Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Wrap them up and enjoy!

Friday, January 29, 2016

Power Crunch Mint Protein Bar Review

This bar is delicious!! Tastes nothing like a protein bar, but almost like a thin mint girl scout cookie! It is lightweight and like a chocolate covered wafer. I will be ordering a box! 5 stars!

Thursday, January 28, 2016

Stir-Fried Cauliflower “Rice”

From Hello Healthy
Ingredients
• 1 head cauliflower (2 pounds or 1180 grams), cut into florets
• 2 teaspoons canola oil, divided
• 4 large (50 grams each) eggs, lightly beaten
• 2 small (100 grams) carrots, peeled and thinly sliced
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 1 cup (65 grams) fresh or frozen sugar snap or baby peas, thawed and drained
• 1/2 cup (110 grams) vegetable broth
• 2 tablespoons low-sodium, gluten-free soy or tamari sauce (certified gluten-free if necessary)
• 2 teaspoons toasted sesame oil
• 1 green onion, sliced diagonally
Directions
Place cauliflower florets, in batches, in a food processor and pulse until it is the size and texture of rice. Set aside.
Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until set. Transfer to a plate; thinly slice and set aside.
Wipe skillet clean; heat remaining 1 1/2 teaspoons canola oil over medium heat. Add carrots, ginger, and garlic. Cook, stirring constantly, 2 minutes. Increase heat to medium-high. Stir in cauliflower and sugar snap pea pods. Cook, stirring constantly, for 5 minutes until mixture is hot and cauliflower is crisp-tender.
Combine broth, soy sauce, and sesame oil; stir into cauliflower and cook 1 minute. Stir in reserved eggs; cook 1 minute until heated. Sprinkle with green onions and serve immediately.
Nutrition Information
Serves: 4 | Serving Size: 1 1/4 cups
Per serving: Calories: 277; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 212mg; Sodium: 523mg; Carbohydrate: 33g; Dietary Fiber: 10g; Sugar: 7g; Protein: 14g
Nutrition Bonus: Potassium: 936mg; Iron: 15%; Vitamin A: 198%; Vitamin C: 187%; Calcium: 14%

Wednesday, January 27, 2016

Slow Cooker Veggie Lasagna


Adapted from the Today Show

Cook time:2 hours 0 minute

Prep time:20 minutes

Servings:8


While this lasagna is delicious fresh out of the slow cooker, many think it's even better the next day!

You can swap in other vegetables like sliced bell peppers, zucchini and summer squash or change up the greens to Swiss chard. You can alternate beans to kidney beans or black beans. You can also include lean ground beef or turkey by browning ground meat in a pan before adding it to the tomato mixture before layering.

For leftovers, allow the lasagna cool in the slow cooker (no more than about 90 minutes for food safety), then remove in portions and refrigerate for up to 5 days. Reheat in the oven or microwave.


Ingredients

Tomato Sauce
2 28-ounce cans diced tomatoes (or 2 jars, low sodium, low sugar tomato sauce)
4 cloves garlic, finely chopped (or 2 tablespoons bottled minced garlic)
1 tablespoon dried oregano, plus more for sprinkling
2 teaspoons dried thyme
3/4 teaspoons sea salt
3/4 teaspoons, plus 1/2 teaspoon freshly ground black pepper


Cheese Blend
1 cup part-skim ricotta cheese
1/3 cup Parmesan cheese, grated
1/8 cup parsley, chopped (or a handful) or 1 tablespoon dried parsley

10 sheets uncooked lasagna noodles (for about four layers)
1 10 ounce bag baby spinach
1½ cup sliced mushrooms (about 12 to 15 button mushrooms)
1 14.5 ounce can low sodium Great White Northern Beans, rinsed and mashed slightly (or 2 cups cooked white beans)
3/4 cup part-skim mozzarella cheese, shredded



Preparation

Lightly rub the inside of the slow cooker with butter to help with sticking and cleanup.

Make the Tomato Sauce: In a bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper.

Make the Cheese Blend: In another bowl, combine the ricotta, Parmesan, parsley and a 1/2 teaspoon black pepper.

Build the Lasagna:

Spoon a modest layer of tomato sauce (about 8 ounces) into the bottom of the slow cooker.

Add a layer of lasagna noodles, breaking into pieces to fit the shape of the slow cooker and cover a single layer.

Add two large handfuls of spinach (about 3 cups) and press down.

Spoon about half of the Cheese Blend and press and spread with a spatula or wooden spoon. You can also use a pastry bag or plastic ziptop bag with the tip cut off to spread across the spinach.

Add another layer of lasagna noodles, breaking pieces to fit and create a single layer.

Add about 1 cup (8-12 ounces) of the tomato sauce.

Add the beans as a layer, then repeat the spinach, followed by the Cheese Blend.

Add a layer of noodles and then about 1 cup (8-12 ounces) of the tomato sauce.

Add sliced mushrooms as a layer, then a final layer of noodles and the remaining sauce.

Top with the shredded mozzarella and sprinkle with dried oregano.

Cook on the High setting for 2½ hours or on the Low setting for 4 hours.

Remove lid, let sit for 15-20 minutes and serve.




Tuesday, January 26, 2016

Cheese Grits

Adapted from Today Show recipe

Ingredients
4 cups boiling water
1 cup quick-cooking grits
1 1/2 teaspoon salt
6 tablespoons butter or margarine
1.5 teaspoons Worcestershire sauce
1 1/2 teaspoons hot pepper sauce
1.25 cups shredded sharp cheddar cheese
1 tablespoon vegetarian broth
1 egg, beaten



Preparation

Combine the boiling water, grits and salt in a saucepan; mix well.

Cook, covered, over low heat for 5 minutes or until most of the water is absorbed. Stir in the butter, worcestershire sauce, hot sauce, 1 cup of the cheese and broth. Fold in the egg until mixed.

Spoon into a greased 2 1/2 - quart baking dish; sprinkle with the remaining cheese.

Bake at 300 degrees for 1 hour or until bubbly.

Note: This may be prepared 1 day in advance and refrigerated. Bring to room temperature and bake just before serving.

Monday, January 25, 2016

Breakfast Egg Veggie Casserole



Ingredients:

1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out
3/4 cup chopped artichokes (from canned), drained and patted dry
1 diced red or green pepper
1 clove garlic, minced
8 large eggs
4 large egg whites
1/4 cup fat free milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup crumbled feta cheese
1 diced yellow onion
2/3 cup diced button mushrooms


Directions:

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.

Spray a casserole dish with nonstick pray. In a small bowl combine spinach, onion, artichoke, mushrooms, peppers, and garlic. Pour into the casserole dish spreading evenly.

In another bowl, whisk together the eggs, egg whites, milk, parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.

Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.