Chunky Veggie Lasagna

I love pasta and this lasagna was so delicious. I found the recipe (and photo) here.

12 lasagna noodles (I used the no cook kind to save time, but would prefer - and suggest - using whole wheat)

2 cups frozen broccoli flowerets, thawed (or fresh broccoli, chopped)

3 large carrots, shredded (2 cups)

1 can diced tomatoes, drained (or diced fresh tomatoes)

1 med red bell pepper, cut into thin strips

1 med green bell pepper, also cut

3/4 cup pesto

1/4 tsp salt

1 container ricotta cheese (or low-fat/fat-free cottage cheese)

1/2 c grated parmesan

1/4 c fresh chopped parsley

1 large egg

3 tablespoons butter (Use real butter, not margarine. It's much better for you, trust me.)

1 clove garlic

3 tbs flour

2 c milk

3 c shredded mozzarella (this is a lot of cheese. only use cheese on the top layer for a healthier version)

1. Mix broccoli, carrots, tomatoes, bell peppers, pesto and salt.

2. In a separate bowl mix ricotta, parmesan, parsley, and egg

3. Melt butter in 2qt saucepan over medium. cook garlic in butter until golden (4 min). stir in flour. stir constantly over med heat until mixture is smooth and bubbly; remove from heat. stir in milk. heat to boiling, stir constantly. boil and stir one minute.

4. Heat oven to 350

5. place 3 noodles in ungreased rectangular pan. spread half cheese mixture over noodles. top with noodles and spread with veggies. sprinkle with one cup mozzarella. top with 3 noodles; spread with remaining cheese mixture. top with 3 noodles and spread with veggies. pour sauce evenly over top and sprinkle with remaining cheese

6. bake uncovered 35 to 40 minutes or until golden. let stand 10 min before cutting.

PF Changs Lettuce Wraps

Ingredients

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".

Coconut Oil and Agave Nectar

Some of the recipes I've posted call for agave nectar, which isn't a common ingredient so I thought I would post a little bit about it.

The following is from www.allaboutagave.com :
Agave nectar is an all natural sweetener made from the agave cactus. Due to increasing awareness of agave nectar's many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.

Agave makes a good substitute for sugar for a variety of reasons. Agave nectar is a real sugar, as opposed to an artificial or non-nutritive sweetener. It has properties similar to many sugars with one important exception: its glycemic index is significantly lower. This makes it a healthier alternative to many processed AND natural sweeteners, including:

• white granulated sugar
• brown sugar
• demerara or turbinado sugar
• maple sugar crystals
• dehydrated cane juice
• date sugar

I first heard of agave when I started working at Young Living, as it is a product we sale. I began experimenting with it and have really liked cooking with it. There isn't much of a taste difference and it's nice to know what I'm eating is a little more healthy :)

I have never personally cooked with coconut oil but I've been hearing a lot about it's benefits. I did a little research and think I will give it a try.

www.coconutoil.com/research.htm

Bran Muffins

• 1 1/2 cups wheat bran


• 1 cup buttermilk (or 1 Tbsp lemon juice mixed with milk)
  


• 1/3 cup vegetable oil or applesauce
  


• 1 egg


• 2/3 cup brown sugar


• 1/2 teaspoon vanilla extract


• 1/2 cup unbleached flour


• 1/2 cup wheat flour
  


• 1 teaspoon baking soda


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1/2 cup raisins or nuts

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.


2. Mix together wheat bran and buttermilk; let stand for 10 minutes.


3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.


4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Kale Sweet Potato Soup

This one is from my awesome sister-in-law Helen. The first time we made it, we did everything according to the recipe. This time we used spinach, because that's just what I had, but I do think I liked the kale better. Also, I didn't have jalapenos, so we used crushed red pepper to get some heat in there. If you like Thai food, I would totally recommend this.

Kale Sweet Potato Soup

2 T cooking oil

1 onion chopped

2 cloves minced garlic

1 jalapeno seeds and ribs removed and sliced thin

3/4 lb kale, tough stems removed, washed and shredded (about 1 qt)

1-1/2 lb sweet potatoes peeled and cut in 3/4" cubes

1-1/2 quarts chicken broth or stock

1 c. canned low-fat coconut unsweetened coconut milk

1 c. long grain rice

Directions:

In large saucepan, heat oil over moderately low heat

Add onion and cook until translucent, stir occasionally

Stir in garlic and jalapeno and cook, stirring until fragrant, about 30 seconds

Stir in kale, sweet potatoes, broth and salt, bring to a boil, reduce heat and simmer partially covered until the sweet potatoes are tender, about 20 minutes. Add the coconut milk and heat through.

Meanwhile, cook rice until just done.

Put rice in center of bowl and ladle soup over the rice.

Asparagus with Citrus Cream Sauce

I walked past an awesome looking bunch of asparagus in the grocery store the other day and HAD to have it! Anyone else love asparagus like I do?

Asparagus with Citrus Cream Sauce:

1 medium sized orange

1 large lime

1 c. light sour cream

1/8 tsp. white pepper

1 to 2 bunches fresh asparagus

Sauce: From colored surfaces of orange and lime, grate enough of the orange peel to make 1 tsp. and enough of the lime peel to make 1/2 tsp. From centers, cut 1 or 2 thin slices, wrap and chill. Squeeze 3 tbsp. orange juice and 1 tbsp. lime juice. Mix juice, peel, sour cream and pepper. Cover and chill.

Cook asparagus and drain well, then place on a warm platter. Garnish with orange and lime slices. Salt lightly and serve with sauce.

Garden Ranch Pizza

*The first time I made this, we did everything according to the recipe and it was delicious. The second time, we modified it to make it a little more healthy and it was delicious again! Mainly we cut back on the cheese, and for the sauce we used fat-free mayo and less than it called for, then went a little heavy on the ranch powder to make sure there was still plenty of flavor. Also, we made our own crust with just a generic pizza crust recipe, but used whole wheat flour. It's fun to experiment with the veggies too - I really like tomatoes on it.

**And by the way, I got this recipe from a pampered chef party, so you can just ignore the subtle product placement they put in the recipe. :)

1 package (13.8 ounces) refrigerated pizza crust
½ cup mayonnaise
½ package (1 ounce) ranch seasoning and salad dressing mix (2 T.)
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup coarsely chopped broccoli
½ cup sliced red bell pepper
1 medium carrot, sliced
½ cup pitted ripe olives, sliced
¼ cup (1 ounce) grated fresh Parmesan cheese.

Preheat oven to 425o.

Sprinkle Large Round Stone with cornmeal or flour. Unroll pizza dough on baking stone, shaping into a circle. Using Baker’s Roller (lightly floured or spray with oil) roll dough to edge of baking stone.

In Classic Batter Bowl combine mayonnaise, seasoning mix and garlic pressed with Garlic Press. Mix with Mix ‘N Scraper.

Spread mixture evenly over crust to within ½ inch of edge. Top with half the mozzarella cheese.

Coarsely chop broccoli using Food Chopper. Slice bell pepper using Utility Knife. Slice carrot using Crinkle Cutter. Sprinkle vegetables and black olives over pizza; top with remaining mozzarella cheese.

Grate Parmesan cheese over pizza using Deluxe Cheese Grater.

Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using Pizza Cutter. Serve using Mini-Serving Spatula.

Whole Wheat Bread

I could eat this all day long. This is the most delicious bread I have ever tasted - and it's easy to make (especially if you use a KitchenAid mixer). We don't even buy bread anymore.
The recipe makes four loaves. We freeze three and thaw them as needed.

12 cups whole wheat flour, divided
2 1/2 Tbsp yeast
5 cups hot water
2/3 cup light olive oil
2/3 cup agave
2 1/2 Tbsp. lemon juice
2 Tbsp salt

Mix 7 cups whole wheat flour & yeast together. Add hot water and mix for one minute. Let rest for 10 minutes. Add oil, agave, lemon juice & salt. Mix together. Add last 5 cups of flour 1 cup at a time. Knead 6 - 10 minutes. Divide into loaves and place in oiled loaf pans. Let rise 10-15 minutes. Bake at 350 for 30 minutes.

Lemon Herb Whole Wheat Pasta

This is a delicious, easy meal that can be made in under 20 minutes.

Coarse salt and ground pepper
1/2 pound whole wheat pasta
1 tablespoon butter
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup finely chopped fresh herbs, such as parsley, tarragon, and chives
crumbled feta cheese

Cook pasta according to package directions. Drain and return pasta to pot.
Stir in butter, lemon zest, juice, and herbs; season with salt and pepper.
Top with crumbled feta cheese.

*Recipe from CusineNie

Mexican Lasagna

I found the original recipe (and picture) here but changed a few things to fit what we had on hand.

1 cup fresh cilantro leaves
4 green onions, coarsely chopped
1 tsp. kosher salt
1/4 tsp. ground pepper
6-10 ounces fresh baby spinach
Nonstick cooking spray
2 8-inch wheat tortillas
1 can pinto beans, drained
1 can black beans, drained
1 cup prepared salsa
8 ounces white cheddar cheese, grated (about 2 cups)



Directions: Preheat oven to 425 degrees. In a food processor, combine cilantro, green onions, salt and pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. Coat an 8-inch square baking dish with cooking spray. Lay 1 tortilla in bottom of dish. Layer with pinto beans, salsa, 1/2 spinach mixture, and 1/2 cheese; repeat with blak beans and remaining ingredients, ending with cheese and pressing in gently.Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.