Week of 2/10/10
TURKEY EGGPLANT LASAGNA
Sliced eggplant takes the place of noodles in this eggplant lasagna recipe.
Prep Time: 20 minutes
>Cook Time: 25 minutes
Ingredients:
1 egg, slightly beaten
1/4 cup milk
1 medium eggplant, peeled and sliced lengthwise
1/4 cup fine, dry breadcrumbs
2 to 4 tablespoons vegetable oil, divided
1/4 cup diced onion
>· 1 clove garlic, minced
2 cans (8 ounces each) tomato sauce
1 (16-ounce) can tomatoes, undrained and chopped
1 tablespoon dried parsley flakes
1 teaspoon sugar
1 teaspoon dried whole oregano
1/2 teaspoon salt
1 1/2 cups chopped cooked chicken or turkey
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preparation:
Combine egg and milk; dip eggplant slices in mixture and dredge in breadcrumbs to
coat thoroughly. Heat oil in a skillet over medium heat. Cook eggplant in 2
tablespoons hot oil in a skillet until browned; add more oil if needed. Remove
eggplant; drain on paper towels. Sauté onion and garlic in remaining oil; add
tomato sauce, tomatoes, parsley, sugar, oregano, and salt. Cook over medium heat,
Uncover for 10 minutes. Stir in chicken; remove from heat. Arrange half of
eggplant slices in a 12×8x2-inch baking dish; spoon half of sauce mixture over
eggplant. Repeat layers. Bake, uncovered, at 350° for 25 minutes. Sprinkle with
mozzarella and Parmesan cheeses and bake an additional 5 minutes.
Eggplant casserole serves 6.
Week of 1-13-2010
Parsleyed Potatoes
2 pounds small red potatoes
2 t. coarse salt
2 T. unsalted butter
2 T. roughly chopped fresh flat-leaf parsley
Using a vegetable peeler or paring knife, peel middle of each potato.
Place potatoes and salt in a large pan, and cover with cold water. Bring to boil over high heat; reduce heat to medium-low. Cook until a fork inserted into center of potatoes meets only slight resistance, about 20 minutes.
Drain potatoes in a colander; return to warm saucepan. Toss with butter and parsley, and season with pepper.
Eggplant Snack Sticks
1 medium eggplant
½ c. toasted wheat germ
½ c. grated Parmesan cheese
1 t. Italian seasoning
¾ t. garlic salt
½ c. egg substitute or 2 eggs
1 c. meatless spaghetti sauce, warmed
Cut eggplant lengthwise into ½ inch thick slices, and then cut each slice lengthwise into ½ inch strips. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt. Dip egg plant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with nonstick cooking spray.
Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn the sticks and spritz with cooking spray. Broil 2 minutes longer until golden brown. Serve immediately, dipping in spaghetti sauce.
3 c. water
1 14/oz can chicken broth
1 10/oz cream of chicken soup (low sodium)
2/3 c. wild rice (rinsed and drained)
½ t. dried thyme
¼ t. ground black pepper
3 c. chopped cooked chicken or turkey
2 c. shredded fresh spinach
In slow cooker/crock pot, add the water, chicken broth, soup and uncooked rice, thyme and pepper. Cover and cook on low for 7 – 8 hours or on high 3 – 4 hours. Just before serving add cooked chicken or turkey and fresh spinach. Cook for another ½ hour, serve and enjoy.
(per serving) 260 calories, 9 g total fat, 66 mg chol, 600 mg sodium, 19 g carbs, 2 g fiber, 25 g protein
Butternut Squash With Taragon
1 Butternut squash (about 2 pounds)
2 T. butter
2 T. minced fresh tarragon or 2 t. dried tarragon
Salt and pepper
Place the squash cut-side-down on a microwave-safe plate or glass dish with a little water in the bottom. Microwave on high for 10 minutes. Check the squash. If it isn’t soft enough, microwave for an additional 2 minutes.
Scrape the seeds out of the squash and discard, then scrape all flesh into a serving bowl.
Stir in the butter and tarragon and let sit at least 5 minutes for the flavors to come out. Season with salt and pepper and serve.
(If using a conventional oven, roast the squash for 1 hour at 400 degrees.)
Quick and Easy Butternut Squash Puree
1 Lb Butternut squash, peeled and cut into small chunks
2 T. unsalted butter
2 medium oranges, completely zest one orange, and juice the other
1 T. honey
1 T. pumpkin pie spice
Salt and pepper, pinch of each
Cinnamon, pinch
In a steamer cook Butternut until tender. Discard water and place squash at the bottom of the steamer and cover with lid for one minute.
Remove and place in a large bowl, with the butter. Puree until smooth; add orange zest, honey, spice, and mix well. Add fresh orange juice. Season to taste with salt, pepper, and cinnamon.
White Bean Salad with Spicy Roasted Tomatoes and Broccoli
2 bunches broccoli, trimmed, florets and stems cut into 1 inch pieces
3 large garlic cloves, thinly sliced
5 t. extra virgin olive oil
½ t. salt
1 pound roma tomatoes, quartered
1 T. chopped oregano
¼ t. red pepper flakes
1 ½ t. Dijon mustard
1 T. red wine vinegar
1 t. fresh lemon juice
2 cups drained canned large white beans
2 ounces baby spinach (about 2 cups)
Preheat oven to 375. Toss together broccoli, half the garlic, 2 t. oil, and ¼ t. salt and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.
Toss together tomatoes, remaining garlic, oregano, red pepper flakes, remaining ¼ t. salt, and 1 t. oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to plate; let cool completely.
Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 t. oil; season with pepper.
Just before serving, toss together with beans, broccoli, tomatoes, spinach and dressing. Salad can be refrigerated in an airtight container up to 8 hours.
3/4 c. water
8 medium sized carrots (about 1 pound) peeled and sliced diagonally ( you can use orange and yellow carrots)
1 t. Cinnamon
¾ t. ground cumin
½ t. ground ginger
¼ t. ground coriander
1/8 t. cayenne pepper
2 t. honey
2 t. lemon juice
In a heavy skillet, bring the water to a boil and add the carrots, cinnamon, cumin, ginger, coriander and cayenne pepper. Adjust the heat so that the liquid bubbles gently, cover, and simmer for 12 minutes.
Uncover, add the honey and lemon juice, raise the heat to high and boil until all the liquid has evaporated and the carrots are tender, about 4 minutes.
