1 large apple
1/2 sheet ready-crust pie crust
2 Tablespoons sugar
1/2 teaspoon cinnamon
Peel and thinly slice the apple. Mix apple, sugar, and cinnamon. Put into a mini foil pie tin (approx. 4" circle or so) and top with pie crust.
Bake at 425 for 36-40 minutes until apples are tender and crust is golden.
Cover edge of crust with strips of foil after the first 15-20 minutes.
Sausage, Cheese, and Basil Lasagna
Sauce
*Note: This recipe always seems to run short of sauce for layers; consider adding 1 extra can diced tomatoes.
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
Filling
1 1/2 cups (packed) fresh basil leaves
1 15-ounce container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
Assembly
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick olive oil spray
Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.
*Note: This recipe always seems to run short of sauce for layers; consider adding 1 extra can diced tomatoes.
2 tablespoons olive oil
1 pound spicy Italian sausages, casings removed
1 cup chopped onion
3 large garlic cloves, chopped
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can diced tomatoes with green pepper and onion (do not drain)
Heat oil in heavy large pot over medium-high heat. Add sausages, onion, garlic, oregano and crushed red pepper and sauté until sausage is cooked through, mashing sausage into small pieces with back of fork, about 10 minutes. Add crushed tomatoes and diced tomatoes with juices. Bring sauce to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. Season with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)
Filling
1 1/2 cups (packed) fresh basil leaves
1 15-ounce container plus 1 cup part-skim ricotta cheese
1 1/2 cups (packed) grated mozzarella cheese (about 6 ounces)
3/4 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Using on/off turns, chop fresh basil leaves finely in processor. Add ricotta, mozzarella, Parmesan, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Using on/off turns, process filling until just blended and texture is still chunky.
Assembly
12 no-boil lasagna noodles from one 8-ounce package
3 cups (packed) grated mozzarella cheese (about 12 ounces)
1 cup grated Parmesan cheese (about 3 ounces)
Nonstick olive oil spray
Preheat oven to 375°F. Spread 1 1/4 cups sauce in 13x9x2-inch glass baking dish. Arrange 3 noodles on sauce. Drop 1 1/2 cups filling over noodles, then spread evenly to cover. Sprinkle with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layering of sauce, noodles, filling and cheeses 2 more times. Top with remaining 3 noodles. Spoon remaining sauce atop noodles. Sprinkle with remaining cheeses. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down.
Bake lasagna 40 minutes. Carefully uncover. Increase oven temperature to 400°F. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 minutes. Transfer to work surface; let stand 15 minutes before serving.
Easy Chicken Melts
1 can of chunk white meat chicken or tuna, drained and flaked
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onions
1/2 cup diced green pepper
1/4 cup mayo
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced
In a small bowl, combine the chkn, 1/2 cup of cheese, onion, green pepper, mayo, Cajun seasoning, and garlic. Spread over bread slices. Top each with a tomato slice, sprinkle with remaining cheese.
Place on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until bread is toasted and golden brown.
Thanks to Ang for this yummy recipe!
1 cup shredded cheddar cheese, divided
1/2 cup finely chopped onions
1/2 cup diced green pepper
1/4 cup mayo
3/4 teaspoon Cajun seasoning
1/2 teaspoon minced garlic
10 slices Italian bread (1/2 inch thick)
2 plum tomatoes, sliced
In a small bowl, combine the chkn, 1/2 cup of cheese, onion, green pepper, mayo, Cajun seasoning, and garlic. Spread over bread slices. Top each with a tomato slice, sprinkle with remaining cheese.
Place on an ungreased baking sheet. Bake at 375 degrees for 12 minutes or until bread is toasted and golden brown.
Thanks to Ang for this yummy recipe!
Chicken in Peanut Sauce
3/4 pound skinless, boneless, chicken breasts, in 1/2 inch pieces
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.
1 medium onion, chopped (about 1/2 cup)
1 medium carrot, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 tsp. garlic salt
1 can (14.5 oz.) whole tomatoes, undrained
1/2 cup water
2 tbsp. peanut butter
1/2 tsp. chili powder
1 15 oz. can pinto beans, rinsed and drained
2 cups hot cooked rice
2 tbsp. chopped roasted peanuts
Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and pepper in skillet, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
Stir in tomatoes, water, peanut butter, and chili powder, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Simmer uncovered 5 minutes longer.
Serve over rice. Sprinkle with peanuts.
Roasted Vegetable Stew
5 small red potatoes (about 12 oz.)
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
Vegetarian Chili
1/2 cup no-salt-added tomato juice
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
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