White Mushroom Lasagna

Ingredients

• Kosher salt
• olive oil
• 3/4 pound dried lasagna noodles
• 4 cups whole milk
• 12 tablespoons (11/2 sticks) butter
• 1/2 cup flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds mushroom (portabella and crimini)
• 1 cup freshly ground Parmesan

 

Heat oven to 375.  Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

Bake for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Pineapple Fried Rice

Recipe and picture from Pioneer Women.  I served this with BBQ pulled pork and even the little baby ate it!  Must repeat this meal.

Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Sesame Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 cup any vegitable (I used spinach, broccoli and carrot)

Black Beans and Quinoa

Found a good one on allrecipes.com.

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Green Bean and Feta Salad

This is SOOOOO good!

Green Bean and Feta Salad

• 1 1/2 pounds fresh green beans
• 1 sweet onion, peeled
• 2 cloves garlic, chopped
• 1/2 cup rice wine vinegar
• 1/2 cup apple cider vinegar
• 1/3 cup canola oil
• 1 tablespoon white sugar
• 3/4 teaspoon salt
• ground black pepper to taste
• 1 dash hot sauce
• 1 dash Worcestershire sauce
• 4 ounces feta cheese, crumbled

Directions

1. Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!    

Enchilada Verde with roasted vegetables

Yum!  Healthy enchiladas courtesy of Pamela Salzman. 

I added mushrooms to the vegi mix and it made the dish perfect!

Enchilada Verde with roasted vegetables

serves 6
5-6 cups mixed vegetables, such as butternut squash, zucchini, sweet bell pepper, red onion, mushrooms, apsaragus, cut into ½-inch cubes
Olive oil for drizzling
Sea salt and freshly ground black pepper
1 ½ cups cooked black beans or 1 15-ounce can, drained and rinsed

Sauce:
20 medium tomatillos, about 2 ¼ pounds, husked and washed
1 jalapeno, stem removed (will make the sauce a 5 on a heat scale of 1 to 10)
½ small onion, peeled
3 garlic cloves
10 sprigs cilantro
1 Tablespoon sea salt
3 Tablespoons olive oil

12 corn tortillas
grated cheese, (such as Monterey Jack) if desired or crumbled queso fresco

1. To roast vegetables: Preheat the oven to 375 degrees.  Place the vegetables on a parchment-lined baking sheet.  Drizzle with oil and toss to coat evenly.  Sprinkle with salt and pepper.  Roast until tender, but not over-cooked, about 25 minutes.  Add the black beans to the vegetables and mix together or put everything into a bowl to combine.
2. Place all the tomatillos and the jalapeno on a parchment-lined baking sheet.  Change the oven to broil.  Place under the broiler for about 10 minutes, turning over after 5 minutes until tomatillos are lighter in color and contain a few brown spots.  Change oven to 350 degrees if baking the enchiladas right away.
3. Transfer the tomatillos to a blender or a food processor with the jalapeno, 3 garlic cloves, ½ onion, cilantro and sea salt.  Process until smooth.  You should have 4 cups of sauce.
4. Heat a skillet over medium heat and warm the olive oil.  Add the tomatillo sauce and simmer 5 minutes.
5. In the meantime, warm the tortillas on a griddle or skillet on both sides until softened.
6. Pour 1 cup of sauce on the bottom of a 13×9-inch baking dish.   Place about 1/3 cup of vegetables down the middle of a tortilla and roll tightly.  Place seam-side down in the baking dish.  Repeat with each tortilla.  Cover all the rolled tortillas with remaining sauce.  Sprinkle with grated cheese, if desired.  Bake until heated through and cheese is melted, about 10-12 minutes.  Serve immediately. 

Eggplant Lasagna

Made this quickly for dinner the other night..easy, healthy and delicious.  Hubby always asks for lasagna, and he didn't even miss the noodles!

Eggplant Lasagna
One egglplant sliced into multiple 1/2 cm rounds
8 oz. Ricotta cheese
1 Egg
Parmesan Cheese, as much as you want
1/2 jar Any tomato sauce you like
1/4 tsp salt
dash pepper

Combine egg, ricotta cheese, salt and half the parmesan cheese. 

Spoon a bit of tomato sauce at the bottom of a baking dish.  Layer eggplant slightly on top of eachother.  Layer half the ricotta mixture.  Layer half the tomato sauce.  Layer remaining eggplant.  Layer remaining ricotta mixture. Layer remaining tomato sauce.  Top with parmesan cheese.

Bake 20-25 minutes at 350 degrees until eggplant soft and casserole is bubbly.

Spinach Artichoke Pasta

I love the spinach. Hubby loves the artichoke.  Baby loves the pasta.

Recipe and image courtesy of Heat Over to 350.

Spinach Artichoke Pasta
1 (13 oz) box whole wheat pasta
1 tsp butter
2 tsp minced fresh garlic
1 8 oz package reduced fat (not fat free) cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1T lemon juice
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese
1 cup chopped cooked chicken (optional)
Additional Parmesan for serving

Directions:

1. Cook pasta according to package directions

2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).

3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.