Veggie Lasagna

I love Lasagna, really love it. I needed something new. I am trying to get more meatless meals in us so when a friend shared her recipe (thanks Liz) I had to try it. I adapted it heavily since the goat cheese I had went bad and I had a duh moment at the grocery store and forgot my Mozzarella Cheese.  So when we had a fairly mild day I decided to wing it, and was pleasantly surprised at how yummy it turned out!


Ingredients:
15 oz Whole Milk Ricotta
1/2 cup shredded Parmesan
1 Large Egg
Seasonings to taste- I really will never give a measurement on these. I feel for something to turn out right you need to season the way YOU like.

16oz mushrooms sliced - I used baby bellas as that is what I got the best deal on
3 TBSP Minced Garlic

10 oz raw spinach

Lasagna Noodles (12)
1 Jar (15-16 oz) Sauce- It was too hot to make my own sauce and then bake something.
2 cups shredded Gouda- This was how I replaced the mozzarella mistake.

  Cook the mushrooms and add the garlic.
In a bowl mix together the ricotta, parmesan, egg, and seasonings.
Boil your noodles and cool enough to handle.

  1) Spread 1/2 cup sauce on bottom of 13x9 baking dish.
  2) Layer 4 noodles
  3) Top with 1/2 the ricotta mixture
  4) Add half the spinach
  5) Add half the mushrooms
              repeat steps 1-5 one time.
  6) Add 1/2 cup sauce
  7) Layer last 4 noodles
  8) Top with remaining sauce
  9) Top with Gouda
                 Bake at 350 degrees for 30-45 minutes until top is brown and bubbly!

I enjoyed this so much and the Gouda was a wonderful touch. I don't know if I can go back to regular Mozzarella again.

Banana Chocolate Chip Bread!

Banana's and Chocolate who could ask for more. We tend to have an overabundance of banana's at the end of the week. Then I am left with either freezing them for smoothies or eating more each day. Since we already had a great love of banana bread but again in our quest to be healthy we wanted less fats than the normal bread I made in the past. This is what I have found and after adapting it to my likes.

Banana Chocolate Chip Bread/Muffins

3 large bananas
3/4 C white sugar
1 egg
1 tsp soda
1 tsp baking powder
1/2 tsp salt
1 1/2 C flour
1/3 C unsweetened applesauce
Chocolate chips (to taste)

   

         Preheat oven to 350. This is one of the few times I am going to say this. You need 2 bowls. Mix Dry ingredients together in first bowl. In second bowl mash the bananas  add the sugar, egg, and apple sauce mix well. Then combine dry into the wet just until combined. Add the chocolate chips (I used 1 cup of mini ones for mine) and give a quick stir.Do not over mix!!!! 

   

          Pour into greased loaf pan and bake for 30 minutes or until toothpick comes out clean. 

For 12 muffins bake at 375 for 17-20 minutes or until toothpick comes out clean. 

Serves 12.

 Tips: Spray muffin tin if you are using it, do not use paper liners as they will stick. 

          Quick breads freeze well. Double wrap in plastic wrap and then in foil. Good for up to 6 months. 

          These do not need to be refrigerated  just wrap or put in bags to just grab on the go. I find them perfect for a quick snack when I need something sweet. They should be fine up to a week on your counter.

Chicken and Barley Soup *Crock Pot*

I love soup! Really love soup. I could eat it every day of the week and be happy. The problem is canned soups are extremely high in sodium and there are all kinds of things that, well, I can't pronounce!  So as my family is trying to eat better and less of the processed foods I needed to start with my own soups. So far I have had great success with Stuffed Pepper soup, white bean Chili, and Beef Stew. So time to step it up and go out of my comfort zone. I love barley but have NEVER cooked with it. So without further ado!

Chicken and Barley Soup

• 8cups reduced-sodium chicken broth (or make your own!!!)

• 1/2cup regular barley (make sure it's not the quick cooking kind...)

• 4skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), 

• 3stalks celery, sliced

• 3medium carrots, sliced

• 1medium onion, chopped

• 1/4cup snipped fresh parsley or 2 tablespoons dried parsley flakes

• 1tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed

• 1/4teaspoon ground black pepper

• 1cup chopped green, yellow, and/or red sweet pepper

     Now as with all my recipes the spices are very much adjustable but for the recipe's sake I measured as best I could. 

In your crock pot put down your chicken, veggies, spices (excluding the fresh parsley), and barley. Then pour over the broth. My crock pot is a 5qt and it all fit. Cook on low for 4-6 hours. When ready to serve pull out the chicken and dice or shred. Add in the fresh parsley at the very end.

Make Ahead Tip

• Make-Ahead Directions: Prepare as directed. Let cool for 30 minutes. Transfer to airtight freezer containers. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a saucepan; heat through over medium-low heat, stirring occasionally.

   Makes 8 Servings: approx 1 1/2 cups each.

The only change I plan on making is possibly adding some more barley since as I said before I love it! 

    

Crock Pot Layered Enchiladas!

This is a new one for me. This recipe was shared from my good friend J.B. via this page Quick and Easy and best of all  in my crock pot! Was able to prep everything while QC and LT were down for naps and now can spend the rest of the day with them while supper cooks away!

So the Recipe:

Slow Cooker Layered Enchilada Dinner

1 lb lean (at least 80%) ground beef - I used 85% but next time will use the 93% I usually have on hand.

1 small onion, chopped (about 1/3 cup)- I found this to be about half and onion so I froze the other half.

1 clove garlic, finely chopped- I doubled this since I LOVE garlic!

1 can (10 3/4 oz) condensed cream of mushroom soup- Picked up the 98% fat free version

1 can (4.5 oz) chopped green chiles

1 can (10 oz) enchilada sauce

10 corn tortillas (6 inch)- I found when layering in my round crock pot putting one whole one in the middle and cutting the others for the layers in half worked best.

3 cups shredded Monterey Jack cheese (12 oz)- I actually couldn't find this at my local grocery store so instead I used a shredded mexican blend.

Paprika

Chopped fresh cilantro- I didn't use this because well I HATE cilantro.

(my added ingredient: Oregano. I used it while cooking up the meat mixture and sprinkled it over the top before cooking)

• In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
• Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
• Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.- You should really know your Slow Cooker and how it cooks. Mine cooks faster than some and cooks best with a layer of tin foil over the top before the lid. 
• Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

      Makes 4 generous servings or 6 regular servings. 
Nutrition:
4 servings: 692 Cal; 38 fat; 49 carb;41 protein
6 servings; 463 Cal; 26 fat; 32 carb;27 protein

The verdict... YUMMY! I loved it a little to much and over indulged :) QC my picky boy actually ate some of it! Thanks J.B. can't wait to try out another of your family favorites.

Beef and Mushrooms over Rice (or Pasta)

I love Beef and Mushrooms so much but have you ever looked at the nutrition! It's terrible so this is my attempt at making it healthier while still tasting amazing, and of course easy by putting it in the slow cooker!

2lb lean sirloin- cubed
16oz mushrooms- sliced or quartered (however you like yours size wise)
1 medium onion- sliced thinly
1 can 98% Fat free cream of mushroom soup
1 cup 99% fat free beef broth
1 packet dry onion soup mix
seasonings to taste

Step one- Put the beef into the crock pot and season

Step two- Put onions on top of the beef

Step three- Top with mushrooms

Step four- Mix the soup, broth, and dry soup mix together

Step five- Pour over the mushrooms

Step six- Cook on low 8-10 hours (know your slow cooker well! Mine cooks a bit fast so I go for the lower end of the time)

Step seven- Cook your rice or pasta

Step eight- Serve the beef over your rice/pasta (or mashed potatoes!)

Not my best picture but the meat was melt in your mouth tender and the sauce was so so good!

Enjoy! Serves 6 - 288 cal   13 fat   13 carb / Plus your rice/pasta,

Pork Alfredo!

Ingredients:
  1 pound Pork Loin
  4 cups frozen Broccoli
  1 cup Alfredo Sauce
  2 cups dry whole wheat rotini

Directions:

Put water on to boil and cut pork loin into bite size pieces.

Brown Pork with your choice of seasonings. I used pepper on mine.

QC is waiting on supper.

LT decided he wanted to be held. Thank goodness for the wrap carrier

Supper must go on! 

Add frozen broccoli to pan and cover on low. 

Meanwhile your water should be boiling so add your pasta.

Bright eyed baby watching everything!

I put a wooden spoon across my pan so that it doesn't boil over. 

Add the sauce and mix on med low heat until warm through.

Drain and add pasta to pan.

Toss to mix and serve.

Recipe makes 4 servings of about 1 1/2 cups.

Mommy's Supper

QC had the same thing but with a little cheese on the side.

Nutrition Facts:

As per MyFitnessPal.com Recipe calculator.

Total:	Calories 1464	Carbs 110	Fat 55	Protein 125	Fiber 12	Sugar 18
Per Serving:	366	28	14	31	3	5

Whole Wheat Crock Pot Lasagna

It isn't perfect but tastes great!

Ingredients:

8 oz whole wheat pasta- Broken Lasagna would be best but I had Rotini on hand.
1 lb Ground beef- lean is best :)
Spaghetti Sauce- I can/jar
1/4 cup water- I use this to get the rest of the sauce out of the can/jar for the spaghetti
15 oz container Ricotta cheese- You could use small curd cottage cheese if you really wanted to
2 cups Shredded Skim Milk Mozzarella
Seasonings to taste!

Directions:
   Spray Crock Pot with no calorie non stick spray
   Brown meat and drain
   Layer half the Dry Pasta on bottom of crock pot

   Put half the meat over the pasta

   Layer Half the sauce, half the Ricotta, and half the Mozzarella

   Top with seasonings and Repeat Pasta, Meat, Sauce, Ricotta, and Mozzarella then Seasonings.

Cook on Low for 2-4 hours (Check it at 2 hours!!) Every Crock Pot is different and cooks a bit differently. My Pasta was perfect at 3 hours but by 4 it was a bit more cooked than I prefer.

Serves 6 (about 1 cup servings) and Freezes well