This recipe has been an old stand-by for a while now. It's a nice substitute for the meat version (not to mention much healthier and cheaper). We eat it just like we would regular meatloaf--with ketchup. Mmmm.....
Ingredients:
2 1/2 c. water
1 tsp. salt
1 c. lentils
1 small onion, diced
1 c. quick cooking oats
3/4 c. grated cheese (cheddar, swiss, jack or American)
1 egg, beaten
4.5 oz. tomato or spaghetti sauce
1 tsp. garlic powder
1 tsp. dried basil
1 TB dried parsley
1/2 tsp. seasoning salt
1/4 tsp. black pepper
Add salt to water and boil in a saucepan. Add lentils and simmer, covered, 25-30 minutes or until lentils are tender. Remove from heat and partially mash lentils. Scrape into a mixing bowl and allow to cool slightly.
Stir in onion, oats, and cheese until mixed. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt, and pepper. Mix well.
Spoon into loaf pan that has been well oiled. Press mixture into a loaf and smooth top with back of spoon.
Bake at 350 for 30-45 minutes or until top of loaf is dry, firm, and golden brown.
Cool in pan for about 10 minutes. Run a sharp knife around edges of pan and then turn out onto serving platter.
Monday, April 19, 2010
Friday, March 12, 2010
March 2010--Farmer's Market Quesadillas
Kameron and I were invited to dinner last weekend at our fabulous friends' house, Adam and Jenee. Jenee cooked these quesadillas for us and they were amazing! We ate tons and they were gracious enough to give us some leftovers. We ate them the next day and they were even more delicious. This recipe is definitely a keeper!
Ingredients:
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped zucchini
* 1/2 cup chopped yellow squash
* 1/2 cup chopped red onion
* 1/2 cup chopped mushrooms
* 1 tablespoon olive oil
* cooking spray
* 6 (9 inch) whole wheat tortillas
* 1 1/4 cups shredded reduced-fat sharp Cheddar cheese
Directions
1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
*Jenee made a variety of cheese and tortilla combinations. She used some wheat tortillas and some flour tortillas. Some had cheddar cheese and some had mozzarella....they were all great!
This recipe is from www.allrecipes.com
Ingredients:
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped zucchini
* 1/2 cup chopped yellow squash
* 1/2 cup chopped red onion
* 1/2 cup chopped mushrooms
* 1 tablespoon olive oil
* cooking spray
* 6 (9 inch) whole wheat tortillas
* 1 1/4 cups shredded reduced-fat sharp Cheddar cheese
Directions
1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
*Jenee made a variety of cheese and tortilla combinations. She used some wheat tortillas and some flour tortillas. Some had cheddar cheese and some had mozzarella....they were all great!
This recipe is from www.allrecipes.com
Wednesday, February 3, 2010
February 2010--Taco Casserole
I took a class a few months ago about cooking with beans. This recipe came from the class and Kameron and I both love it. I think it's pretty guest and kid friendly (not that I've tested it out on any kids--it's just a guess). Give it a try.
Taco Casserole
Hopkins Healthy Home Cooking
2 cups cooked brown rice
2 1/2 c. cooked pinto beans (I used two cans)
8 oz. frozen corn (half a regular-size bag)
1 large can (about 28 oz) diced tomatoes
1 1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. onion or garlic powder
1 TB dried minced onion
corn tortillas
cheese
Serve with salsa and sour cream.
Mix and simmer all ingredients except corn tortillas and cheese for 5-10 minutes. Put a scoop of mixture at the bottom of a greased 9x13 casserole dish. Spread layer of tortillas on top of the mixture. Spread another layer of mixture, cheese, and then top with tortillas. End with mixture and top with cheese. Bake at 350 for 20 minutes or until bubbly.
Taco Casserole
Hopkins Healthy Home Cooking
2 cups cooked brown rice
2 1/2 c. cooked pinto beans (I used two cans)
8 oz. frozen corn (half a regular-size bag)
1 large can (about 28 oz) diced tomatoes
1 1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. onion or garlic powder
1 TB dried minced onion
corn tortillas
cheese
Serve with salsa and sour cream.
Mix and simmer all ingredients except corn tortillas and cheese for 5-10 minutes. Put a scoop of mixture at the bottom of a greased 9x13 casserole dish. Spread layer of tortillas on top of the mixture. Spread another layer of mixture, cheese, and then top with tortillas. End with mixture and top with cheese. Bake at 350 for 20 minutes or until bubbly.
Friday, January 1, 2010
January 2010--Sweet Potato Fries
As my poor husband can tell you, I don't allow too many sweets in our house. Each weekend we alternate between a "healthy" treat and a "not so healthy treat". Sweet potato fries have become a great "healthy" treat for a Friday or Saturday night. They're easy, inexpensive, and insanely delicious.
4 Sweet Potatoes (I usually use yams)
Olive or Canola Oil spray
Italian Seasoning (or whatever seasoning you prefer)
Salt and Pepper
Pre-heat the oven to 425. Cut the sweet potatoes into fries. Place in a large, microwave safe bowl and pour 1/4 of water into the bowl. Microwave the fries for 5 minutes. (The reason for this is it starts to soften the fries--substantially reducing the time in the oven)
Place fries onto a greased cookie sheet and spray the top with either canola or olive oil. Sprinkle salt, pepper, and seasoning over the top. Bake for about 25 minutes. Dip in fry sauce or ketchup. Enjoy!
Friday, December 11, 2009
December 2009--Baked Ziti
I don't know what it is about cold weather and comfort food, but this recipe always satisfies my need for a warm, hearty meal. The other bonus about this dish is that it makes a lot--a good option for feeding guests.
* 1 (16 ounce) package dry ziti pasta
* 2 (28 ounce) jars spaghetti sauce
* 6 oz. (about 6 deli slices) provolone cheese
* 2 cups shredded mozzarella cheese
* 1 1/2 cups sour cream
* 1/2 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone. Spread the sour cream over the provolone slices. Top with half the mozarella.
4. Cover with remaining pasta, provolone cheese, mozzarella cheese and sauce; sprinkle a layer of Parmesan cheese over the top
5. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
* 1 (16 ounce) package dry ziti pasta
* 2 (28 ounce) jars spaghetti sauce
* 6 oz. (about 6 deli slices) provolone cheese
* 2 cups shredded mozzarella cheese
* 1 1/2 cups sour cream
* 1/2 cup grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone. Spread the sour cream over the provolone slices. Top with half the mozarella.
4. Cover with remaining pasta, provolone cheese, mozzarella cheese and sauce; sprinkle a layer of Parmesan cheese over the top
5. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Tuesday, November 10, 2009
November 2009--Spinach Artichoke Calzones
I got this recipe from an Italian cooking class I took at church (technically it is a Rachael Ray recipe). So wonderful...We've made them several times. This makes about 8 calzones--you can use your own pizza dough recipe if you are opposed to canned dough. (I've done both, depending on how much time I have).
2 cups part skim rocotta
A few pinches of nutmeg
1/2 cup Parmigian cheese (freshly grated is wonderful!)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
1 (15 oz) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 cups shredded mozzarella
Olive Oil
2 cups tomato sauce, marinara, or pizza sauce for dipping
4 (10 oz) tubes refrigerated pizza dough
Directions: Preheat oven to 425 degrees. Combine first 7 ingredients into a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 cup of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges to firmly seal. Brush tops of calzones with olive oil.Bake calzones for 12-15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
2 cups part skim rocotta
A few pinches of nutmeg
1/2 cup Parmigian cheese (freshly grated is wonderful!)
1 (10 oz.) package frozen chopped spinach, defrosted and squeezed dry
1 (15 oz) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 cups shredded mozzarella
Olive Oil
2 cups tomato sauce, marinara, or pizza sauce for dipping
4 (10 oz) tubes refrigerated pizza dough
Directions: Preheat oven to 425 degrees. Combine first 7 ingredients into a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 cup of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges to firmly seal. Brush tops of calzones with olive oil.Bake calzones for 12-15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
Monday, October 5, 2009
October 2009--Applesauce Muffins
I got this recipe from Lindsay's blog. I've lost count of how many times I have made them. They are so simple and can be made with items I usually have around anyway. Did I mention they are seriously yummy?
Applesauce Muffins
1/4 cup butter, melted
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1 can (16 oz) applesauce (or about 1 1/2 cups)
nuts, chopped (optional)
Cinnamon
Mix together all ingredients except nuts. Grease or line muffin tins. Fill 2/3 full. Sprinkle tops of muffins with cinnamon. Bake at 375 for 15 minutes.
Click here to go to my recipe archive
Applesauce Muffins
1/4 cup butter, melted
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup sugar
2 eggs, beaten
1 tsp vanilla
1 can (16 oz) applesauce (or about 1 1/2 cups)
nuts, chopped (optional)
Cinnamon
Mix together all ingredients except nuts. Grease or line muffin tins. Fill 2/3 full. Sprinkle tops of muffins with cinnamon. Bake at 375 for 15 minutes.
Click here to go to my recipe archive
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