Coast 2 Coast Cooking

Boozy Peaches and Cream

2010-07-04T11:09:00.001-07:00

Prep Time:: 15 min
Inactive Prep Time:: 30 min
Cook Time:: --

Level:: Easy

Serves:: --; Directions
Toss 3 sliced peaches with 1 tablespoon brown sugar and 1/2 teaspoonvanilla extract; set aside until juicy, about 30 minutes. Whip 1 cup heavy cream until it thickens, then beat in 4 teaspoons brown sugar. Add 4 teaspoons bourbon and beat until soft peaks form. Layer the peaches and cream in dessert glasses; top with toasted pecans.

Red, White, and Blue Trifile

2010-07-04T11:07:00.000-07:00

Prep Time:: 25 min
Inactive Prep Time:: 1 hr 0 min
Cook Time:: 35 min

Level:: Intermediate

Serves:

10 to 12 servings

Ingredients

1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed

Directions

Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

Watermelon Margaritas

2010-07-04T11:04:00.000-07:00

Prep Time:: 7 min
Inactive Prep Time:: 30 min
Cook Time:: 2 min

Level:: Easy

Serves:

1 drink

Ingredients

1 teaspoon lime zest
1/2 cup water
1/2 cup sugar
3 tablespoons coarse salt
1 lime wedge
1 cup watermelon puree (*see Cook's Note)
2 tablespoons fresh lime juice
1/2 cup premium 100 percent agave tequila
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Red, White, and Blue Delight

2010-07-04T08:52:00.000-07:00

Packed with kid appeal, this culinary nod to Old Glory, from cookbook author and FamilyFun contributor Ken Haedrich, is made by layering strawberry sorbet and vanilla and blueberry-flavored ice cream in a loaf pan, chilling each layer until it's firm. Served with homemade blueberry sauce and fresh fruit, it's a sweet, summery ending to any Independence Day meal.

Ingredients

FOR THE BLUEBERRY SAUCE:
1 pint fresh blueberries, rinsed
1 tablespoon water
1/2 cup sugar
1 1/2 tablespoons lemon juice

1 1/2 tablespoons cornstarch
FOR THE DESSERT:
1 pint strawberry sorbet
1 container (1 1/2 quarts) vanilla ice cream
Fresh blueberries and strawberries for garnish

Instructions

Combine the blueberries and the water in a medium-size saucepan. Partially cover the pan, then bring the mixture to a simmer over medium heat. Continue simmering the berries until they begin to break down, about 2 minutes. Stir in the sugar and cook the berries until they become soft, about 1 to 2 minutes more.
Stir together the lemon juice and cornstarch in a small bowl until evenly blended. Stir the mixture into the berries, then cook them at a low boil, stirring constantly, for 1 1/2 minutes. Remove the sauce from the heat and transfer it to a medium-size bowl. When the sauce is cooled, cover it and place it in the refrigerator to chill.
Line a 9- by 5-inch metal loaf pan with two sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes.
Place the container of sorbet in the refrigerator for 30 minutes to soften, then spoon the sorbet into the pan and mold it, using a sheet of plastic wrap to smooth the top as needed. Cover it with foil and freeze it for 2 hours. The last 30 minutes, soften the vanilla ice cream in the refrigerator. Remove the pan from the freezer, add half the vanilla ice cream, mold it, cover it with foil, and freeze it and the remaining ice cream for 30 minutes. For the third layer, mix the remaining ice cream with 3/4 cup of the blueberry sauce, and add it to the pan. Freeze the dessert for one more hour.
Chill a platter in the refrigerator for 15 minutes. Right before serving, thin the remaining blueberry sauce with a spoonful of water or orange juice. Invert the dessert onto the platter, unwrap it, and garnish it with fresh berries. Use a sharp knife to slice the dessert, and serve it with the sauce. Serves 10. Nutritional Information
Per serving (1 slice, 10 servings per recipe, with 2 tablespoons of blueberry sauce):
Calories 277
Total Fat 10 g (15% DV)
Saturated Fat 5 g (27% DV)
Cholesterol 54 mg (18% DV)
Sodium 58 mg (2% DV)
Total Carbohydrate 46 g (15% DV)
Fiber 0.9 g (4% DV)
Sugars 43 g
Protein 4 g (8% DV) (Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Patriotic Pops

2010-07-04T08:50:00.001-07:00

Cool off with these popsicles!! So easy to make even the kids can help!

Ingredients

2 cups blue Powerade, Gatorade, or Kool-Aid
12 5-ounce disposable cups
1 cup frozen whipped topping

1 cup vanilla yogurt
12 craft sticks
2 cups cran-raspberry juice

Instructions

To make the pops, equally divide the blue juice among the plastic cups, then place the cups in the freezer until the juice is partially frozen, about 30 to 45 minutes.
Mix together the whipped topping and yogurt and divide this mixture among the cups.
Set a craft stick in the center of each pop and return the cups to the freezer for approximately 45 minutes.
For the final layer, add the cran-raspberry juice to the cups and place them in the freezer until solid.
To remove the pops, run warm water over the outside of each cup.

Fruit Flag!!!

2010-07-04T08:44:00.000-07:00

What a way to ring in the 4th with this fruit flag cake!!!!

Hull and halve 29 large strawberries and set them aside.
Arrange 30 large blackberries, as shown, in the upper left corner of a serving tray or cutting board (it should be at least 8 by 13 inches).
Cut 58 banana slices, 3/4-inch-thick, into a bowl. Sprinkle on lemon juice and toss the slices gently with a rubber spatula to keep them from browning.
Assemble the banana slices in rows as shown and top each slice with a strawberry half

Antipasti Salad

2010-06-21T15:14:00.001-07:00

Prep Time:: 20 min
Inactive Prep Time:: --
Cook Time:: --

Level:: Easy

Serves:

4 to 6 servings

Ingredients

Salad:

1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 to 1 cup freshly shaved Parmigiano-Reggiano

Dressing:

1 small garlic clove, peeled
1 1/2 teaspoons kosher salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil

Directions

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than "grown-up" arugula.

Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

Thanks to Food Network for the recipe and picture!!!

Chicken With Sun-Dried Tomato, Eggplant and Basil

2010-06-21T15:07:00.000-07:00

Prep Time:: 25 min
Inactive Prep Time:: --
Cook Time:: 11 min

Level:: Easy

Serves:

4 servings

Ingredients

4 tablespoons extra-virgin olive oil
1 baby eggplant, halved
Kosher salt
1 tablespoon pine nuts
4 thin chicken cutlets (about 1 pound total)
Freshly ground pepper
All-purpose flour, for dredging
3 cloves garlic, sliced
1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped
1/4 cup fresh basil leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup ricotta cheese
Rustic bread, for serving

Directions

Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.

Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.

Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

Thanks to Food Network for the recipe and picture!!

Blueberry-Lemon Coffee Cake

2010-06-19T21:44:00.001-07:00

Ky's pick of the day! Blueberry-Lemon coffee cake yummm yummm

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield: 12 servings (serving size: 1 piece)

Ingredients

CAKE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup fat-free milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind
Cooking spray
TOPPING:
1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories:: 196 (30% from fat)
Fat:: 6.5g (sat 2.1g,mono 3.2g,poly 0.8g)
Protein:: 3.8g
Carbohydrate:: 31.6g
Fiber:: 1.4g
Cholesterol:: 27mg
Iron:: 1.2mg
Sodium:: 243mg
Calcium:: 82mg; Thanks to My Recipes for the recipe and picture!!!

Fettuccine with Creamy Red Pepper-Feta Sauce

2010-06-19T13:55:00.000-07:00

Sah's pick 2 of the day! Yummy fettuccine and sauce mmmm!!!

Prep Time:: 12 min
Inactive Prep Time:: --
Cook Time:: 25 min

Level:: Easy

Serves:

6 (1 cup) servings

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Thanks to Food Network for the recipe and picture!!!

Yogurt and Fruit Parfaits

2010-06-19T13:53:00.000-07:00

Sah's pick 1 of the day Rachel Ray's Fruit & Yogurt Parfaits!! Yummm

Prep Time:: 5 min
Inactive Prep Time:: --
Cook Time:: --

Level:: Easy

Serves:

4 servings

Ingredients

3 cups vanilla nonfat yogurt
1 cup fresh or defrosted frozen strawberries in juice
1 pint fresh blackberries, raspberries or blueberries
1 cup good quality granola

Directions

Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Thanks to Food Network and Rachel Ray for this recipe and picture!!!

Pineapple Chicken Salad Pitas

2010-06-19T10:19:00.001-07:00

Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Serve with a side of baked potato chips to round out the meal.

Yield: 4 servings (serving size: 2 stuffed pita halves)

Ingredients

2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup light mayonnaise
1/4 cup finely chopped green onions
1/4 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves

Preparation

Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.

Nutritional Information

Calories:: 471 (30% from fat)
Fat:: 15.5g (sat 2.5g,mono 5.4g,poly 6.2g)
Protein:: 36.8g
Carbohydrate:: 48.8g
Fiber:: 7.2g
Cholesterol:: 82mg
Iron:: 3.9mg
Sodium:: 776mg
Calcium:: 98mg; Thanks to Cooking Light for the recipe and picture!!!

Turkey Reuben Sandwiches

2010-06-19T10:14:00.000-07:00

Trina's pick 2 of the day! Turkey Reuben!

Smoked turkey stands in for corned beef in this lightened variation of a deli favorite. Serve with a pickle wedge and chips.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Preparation

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Nutritional Information

Calories:: 255 (38% from fat)
Fat:: 10.7g (sat 4.8g,mono 3.9g,poly 1.5g)
Protein:: 19.6g
Carbohydrate:: 18.9g
Fiber:: 3.4g
Cholesterol:: 44mg
Iron:: 0.7mg
Sodium:: 865mg
Calcium:: 311mg; Thanks to Cooking Light for the recipe and picture!!

Mozzarella, Ham, and Basil Panini

2010-06-19T10:10:00.001-07:00

Trina's pick 1 of the day!! Ham and Mozzarella Panini's yummy!!

Serve these simple pressed sandwiches with a pickle and some vegetable chips.

Yield: 6 servings (serving size: 1 wedge)

Ingredients

1 (16-ounce) loaf ciabatta, cut in half horizontally
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
12 basil leaves
8 ounces sliced 33%-less-sodium cooked deli ham (such as Healthy Choice)
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
Cooking spray

Preparation

Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.

Nutritional Information

Calories:: 371 (30% from fat)
Fat:: 12.5g (sat 6.1g,mono 5g,poly 0.6g)
Protein:: 20.2g
Carbohydrate:: 44.9g
Fiber:: 1.8g
Cholesterol:: 46mg
Iron:: 3mg
Sodium:: 976mg
Calcium:: 220mg; Thanks to Cooking Light for the recipe and picture!!

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

2010-06-17T12:19:00.001-07:00

Ky's pick 2 of the day!!! A very healthy salad!!

The tart dressing contrasts with the sweet corn, tomatoes, and crab. Serve with a lemon wedge, if desired. Pair it with cucumber soup or a grilled sandwich.

Yield: 4 servings

Ingredients

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

Nutritional Information

Calories:: 242 (21% from fat)
Fat:: 5.6g (sat 0.6g,mono 2.7g,poly 0.7g)
Protein:: 30g
Carbohydrate:: 17.7g
Fiber:: 3.6g
Cholesterol:: 128mg
Iron:: 1.8mg
Sodium:: 613mg
Calcium:: 1mg; Thanks to My Recipe for the recipe and picture!!!

Jack Quesadillas with Cranberry Salsa

2010-06-17T12:15:00.000-07:00

Ky's pick 1 of the day!! More vegetarian Quesadillas!!

This salsa is also great on turkey sandwiches. To make meatless quesadillas, use sautéed vegetables in place of the turkey.

Yield: 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1 tablespoon sour cream)

Ingredients

SALSA:
1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced
QUESADILLAS:
Cooking spray
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream

Preparation

To prepare salsa, combine first 7 ingredients. Cover and chill.

To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.

Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

Nutritional Information

Calories:: 356 (25% from fat)
Fat:: 9.7g (sat 4.2g,mono 3.5g,poly 1.2g)
Protein:: 19.4g
Carbohydrate:: 47.8g
Fiber:: 3g
Cholesterol:: 42mg
Iron:: 2.7mg
Sodium:: 372mg
Calcium:: 218mg; Thanks to My Recipes for the recipe and picture!!

Brown Rice, Tomatoes and Basil

2010-06-17T11:13:00.000-07:00

Sah's pick 2 of the day! Brown rice with tomatoes...mmmm

Prep Time:: 5 min
Inactive Prep Time:: --
Cook Time:: 40 min

Level:: Easy

Serves:

6 servings

Ingredients

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Thanks to Food Network for recipe and picture!!!

Grilled Mixed Fruit

2010-06-17T10:50:00.000-07:00

Sah's pick 1 of the day!!! Grilled fruit! Yummm

Prep Time:: 20 min
Inactive Prep Time:: --
Cook Time:: 15 min

Level:: Easy

Serves:

4 to 6 servings

Ingredients

1 pint strawberries, hulled and halved
4 bananas, halved lengthwise
1 cup fresh blueberries
1/4 cup sugar
1/4 cup chopped fresh mint leaves
1 lemon, juiced
3 tablespoons simple syrup, recipe follows

Directions

Place a grill pan over medium-high heat.

In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.

In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.

Simple syrup:

1/4 cup water
1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.

Yield: 1/2 cup

Thanks to Food Network for the recipe and picture!!

Farfalle with Broccoli

2010-06-16T16:25:00.001-07:00

Sah's pick 2 of the day!! Looks delicious!!

Prep Time:: 15 min
Inactive Prep Time:: --
Cook Time:: 20 min

Level:: Easy

Serves:

4 to 6 servings

Ingredients

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Thanks to Food Network for the recipe and picture!!!

Carrot-Pineapple Slaw

2010-06-16T12:47:00.001-07:00

Ky's pick 3 of the day!!! Carrot-Pineapple Slaw!!

The sweet top notes in this salad make it a delicious match for grilled pork tenderloin or pork chops.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

1 cup diced fresh pineapple
1/2 cup raisins
1 (10-ounce) package matchstick-cut carrots
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon fresh pineapple juice
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Combine the first 3 ingredients in a large bowl. Combine oil and next 3 ingredients (through pineapple juice), stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.

Nutritional Information

Calories:: 130 (34% from fat)
Fat:: 4.9g (sat 0.4g,mono 2.8g,poly 1.5g)
Protein:: 1g
Carbohydrate:: 22.7g
Fiber:: 2.3g
Cholesterol:: 0.0mg
Iron:: 0.6mg
Sodium:: 132mg
Calcium:: 32mg; Thanks to My Recipes to the recipe and picture!!!

Chipotle Bean Burritos

2010-06-16T12:44:00.000-07:00

Ky's pick of the day 2! Vegetarian Bean Burritos!!!

Total: 30 minutes
Yield: 6 servings (serving size: 1 burrito)

Ingredients

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Nutritional Information

Calories:: 361
Fat:: 10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:: 16.8g
Carbohydrate:: 52.2g
Fiber:: 11.4g
Cholesterol:: 19mg
Iron:: 3.3mg
Sodium:: 735mg
Calcium:: 395mg; Thanks to My Recipes for the picture and recipe!!!

Lobster Cobb Salad Rolls

2010-06-16T09:59:00.001-07:00

Sah's pick of the day!

Prep Time:: 20 min
Inactive Prep Time:: --
Cook Time:: --

Level:: Easy

Serves:

6 to 8 servings

Ingredients

For the vinaigrette:

1 1/2 tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the salad:

2 ripe Hass avocados
1 lemon, juiced
1 bunch arugula, washed and spun dry
1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice
1 pint cherry tomatoes, cut in half or quarters
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lean bacon, fried and crumbled
3/4 cup crumbled English Stilton, or other crumbly blue cheese
8 hot dog rolls

Directions

For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl.

For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise.

Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature.

Thanks to Food Network for the recipe and picture!!

Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinagrette

2010-06-16T09:47:00.001-07:00

Ky's pick of the day!!!

This savory salad epitomizes the concept of fresh food fast. It's quick and easy and loaded with flavorful ingredients such as crisp-tender asparagus, perfectly cooked pink salmon, red onion, and a refreshing lemon juice–based vinaigrette. It received our highest Test Kitchens rating.

Prep: 3 minutes; Cook: 18 minutes

Prep Time: 9 minutes
Cook Time: 18 minutes
Yield: 6 servings (serving size: about 1 1/4 cups)

Ingredients

6 cups water
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette

Preparation

1. Preheat broiler.

2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.

3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.

4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.

Nutritional Information

Calories:: 310 (32% from fat)
Fat:: 11g (sat 3.2g,mono 4.7g,poly 2g)
Protein:: 26g
Carbohydrate:: 24.6g
Fiber:: 2.2g
Cholesterol:: 56mg
Iron:: 1.4mg
Sodium:: 333mg
Calcium:: 67mg; Thanks to My Recipes for the recipe and picture!!!!

Lemon Verbena Iced Tea

2010-06-16T08:56:00.000-07:00

Trina's pick of the day is this incredible thirst quenching iced tea. It makes me want to drink my screen haha.

Lemon verbena infuses the lightly sweetened iced tea with sunny citrus flavor. You can also use the fragrant syrup to enliven cocktails or moisten pound cake. Blanching the herb leaves brightens their color so the syrup will stay green. Avoid using a strongly flavored tea, such as Earl Grey, as it will overpower the taste of the syrup.

Ingredients

1/2 cup sugar
1/2 cup water
1 cup lemon verbena leaves
4 cups ice
6 cups brewed tea, chilled
Mint leaves (optional)
Lemon wedges (optional)

Preparation

Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.

Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.

Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl. Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.

Nutritional Information

Calories:: 67 (0.0% from fat)
Fat:: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:: 0.0g
Carbohydrate:: 17.4g
Fiber:: 0.0g
Cholesterol:: 0.0mg
Iron:: 0.0mg
Sodium:: 7mg
Calcium:: 0.0mg; Thanks to Cookinglight.com for the recipe and the picture!!!

Grilled Ham and Mango Quesadillas

2010-06-15T13:59:00.001-07:00

Ky's pick of the day!!! These look soo good!!

Prep Time: 5 minutes
Cook Time: 4 minutes

Yield: 4 servings (serving size: 1 quesadilla)

Exotic mango chutney teams up with queso fresco and shaved deli ham in these grilled quesadillas. Queso fresco, which literally translates as "fresh cheese," is a soft, moist, and mild Mexican cheese; try it sprinkled over enchiladas, soups, or salads

Ingredients

1/2 cup mango chutney (such as Sun Brand)
4 (8-inch) multigrain tortillas (such as Tumaro's)
8 ounces shaved lower-sodium deli ham (such as Boar's Head)
1/2 cup (2 ounces) crumbled queso fresco
3 tablespoons chopped green onions
Cooking spray

Preparation

1. Prepare grill.

2. Spread 2 tablespoons mango chutney over half of each tortilla. Top evenly with ham, cheese, and onions. Fold tortillas in half.

3. Place quesadillas on a grill rack coated with cooking spray over medium-high heat. Grill 2 to 3 minutes on each side or until golden and cheese melts. Cut each quesadilla into 4 wedges.

Nutritional Information

Calories:: 287 (19% from fat)
Fat:: 6g (sat 1.6g,mono 0.8g,poly 0.1g)
Protein:: 20.9g
Carbohydrate:: 35g
Fiber:: 8.1g
Cholesterol:: 35mg
Iron:: 1.7mg
Sodium:: 882mg
Calcium:: 171mg

Mango Rice Salad with Grilled Shrimp

2010-06-15T09:42:00.001-07:00

Trina's Pick of the Day!

This recipe personally makes me want to eat my computer monitor! It looks soo good lol. Enjoy making this one!!!

This dish teams sweet mangoes with curry-marinated shrimp and crunchy vegetables. Customize the recipe to suit your preferences--try chicken in place of shrimp, or omit the shrimp and serve the salad cold or at room temperature as a side dish. For added flavor, use basmati or jasmine rice.

Yield: 6 servings (serving size: 2 skewers and about 1 cup salad)

Ingredients

1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray
Cilantro sprigs (optional)

Preparation

Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour.

Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt); toss gently to combine.

Prepare grill or grill pan to medium-high heat.

Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:: 342 (11% from fat)
Fat:: 4.1g (sat 1.8g,mono 0.5g,poly 1g)
Protein:: 27.4g
Carbohydrate:: 48.9g
Fiber:: 2.9g
Cholesterol:: 172mg
Iron:: 5.3mg
Sodium:: 478mg
Calcium:: 95mg; Credit goes to Cooking Light for the recipe and picture!!

Tuna Spiedini (AKA Tuna Kabobs)

2010-06-14T11:36:00.000-07:00

We haven't added much fish recipes lately. So I decided to add this one. Very good for summer cookouts!! And also very healthy!!!

Prep Time:: 30 min
Inactive Prep Time:: 30 min
Cook Time:: 12 min

Level:: Easy

Serves:

12 skewers, 6 servings

Ingredients

Marinade:

3/4 cups extra-virgin olive oil
1 lemon, juiced
1 lemon, zested
2 tablespoons chopped fresh rosemary leaves
1 clove garlic, minced

Skewers:

1 pound tuna, cut into 1-inch cubes, about 24 pieces
12 green onions, trimmed
2 fennel bulbs
2 lemons
1 large red onion
12 cherry tomatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 bamboo skewers, soaked in water for 30 minutes

Directions

For the marinade: Mix together all the marinade ingredients in a medium bowl.

For the skewers: Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes. Bring a medium pot of salted water to a boil over high heat. Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes. Transfer the green onions to a medium bowl of ice water. When the green onions are cool, pat dry with paper towels. Trim the stalks and the root end off the fennel. Halve the fennel lengthwise then cut each half into 3 pieces. Cut each lemon into 6 pieces. Cut the red onion in half from stem to root end. Cut each half in half again lengthwise and cut each quarter into thirds. There should be 12 pieces of each vegetable.

Preheat the oven to 400 degrees F.

Remove the tuna and toss the vegetables in the marinade. Thread each skewer starting with a tomato. Then begin to thread the green onion starting with the tip of the white end. Add a piece of tuna. Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer. Next add the red onion, and ribbon the green onion around again and onto the skewer. Next add another piece of tuna, and ribbon the green onion around again and onto the skewer. Next add a piece of fennel, and ribbon the green onion around for the final time. Top with a piece of lemon. Center the ingredients on the skewer.

Place on a baking sheet. Sprinkle both sides with salt and freshly ground black pepper. Bake for 8 to 10 minutes. Serve warm.

Credit goes to Food Network for the recipe and picture!!

Watermelon Boat!!

2010-06-13T11:35:00.000-07:00

Impress everyone at a party with this creation!!!!

Ingredients:

•

At first cut a thin slice from bottom of watermelon with a sharp knife to allow it to sit flat.

•

With a long sharp knife, cut the melon longitudinally and gently pull off the top section.

•

Cut the corner of melon in saw-tooth shape with a sharp knife.

•

Remove center with the help of a melon ball scoop, leaving an inch of melon fruit intact.

•

Now in a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat and serve chilled.

How to make Watermelon Boat:

•	At first cut a thin slice from bottom of watermelon with a sharp knife to allow it to sit flat.
•	With a long sharp knife, cut the melon longitudinally and gently pull off the top section.
•	Cut the corner of melon in saw-tooth shape with a sharp knife.
•	Remove center with the help of a melon ball scoop, leaving an inch of melon fruit intact.
•	Now in a large bowl, combine honeydew, cantaloupe, strawberries, grapes and watermelon; spoon into boat and serve chilled. Credit goes to for the recipe!!

Cranberry-Pear Tossed Salad

2010-06-12T10:31:00.000-07:00

Prep Time: 15min

Ready In: 15min

Serves: 12

INGREDIENTS:

1/3 cup apricot nectar

1/3 cup red wine vinegar

1/3 cup canola oil

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons sugar

1/2 cup chopped walnuts (optional)

12 cups torn mixed salad greens

3 medium pears, sliced

1/2 cup dried cranberries

3/4 cup crumbled blue cheese (optional)

DIRECTIONS:

1.	For dressing, in a bowl, whisk together the first six ingredients; set aside. In a heavy skillet, melt sugar over medium heat, stirring constantly. Add walnuts; stir to coat. Remove from the heat.
2.	In a large salad bowl, combine greens, pears and cranberries. Drizzle with dressing. Add nuts and blue cheese (optional); toss.

Happy Summer everyone!!!

2010-06-12T10:21:00.000-07:00

Because of summer being here we're going to start uploading and sending out some healthy recipes!! Including some fruit salads, veggie recipes ect. The next post will be a Cranberry-Pear Tossed Salad! This recipe will be a big hit come 4th of July! I'm also working on finding a fruit salad in a watermelon shell. Those are huge hits for summer holidays!!

Beef Taco Salad with Chunky Tomato Dressing

2010-06-12T10:15:00.000-07:00

Prep Time:
35 min
Inactive Prep Time:
10 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings

Ingredients

For the Meat:

3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water

For the dressing:

4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the salad:

2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces baked corn tortilla chips (about 32 chips)

Directions

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Credit goes to Food Network

Vegetable Lasagna

2010-06-09T16:43:00.001-07:00

Vegetable Lasagna

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

~Courtesy of FoodNetwork

Strawberry Spinach Salad

2010-04-15T18:12:00.001-07:00

Strawberry Spinach Salad

Prep Time: 10 minutes
Ready In: 1 Hour, 10 Minutes

Ingredients:

* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 1/2 cup white sugar
* 1/2 cup olive oil
* 1/4 cup distilled white vinegar
* 1/4 teaspoon paprika
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon minced onion
* 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
* 1 quart strawberries - cleaned, hulled and sliced
* 1/4 cup almonds, blanched and slivered

Directions:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Nutritional Information open nutritional information:

Amount Per Serving Calories: 491 | Total Fat: 35.2g | Cholesterol: 0mg

**This isn't one of my recipes, this is the site of where I got it so I'm giving credit for using it:http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx

Enjoy!

Vegetable Lasagna

2010-04-15T15:12:00.000-07:00

VEGETABLE LASAGNA

Ingrediants

* 2 Tbsp. olive oil
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1/2 cup diced green pepper
* 1/2 cup diced red pepper
* 1/2 cup diced zucchini
* 8 oz. sliced mushrooms
* 2 26 oz. jars spaghetti sauce or 6 cups homemade spaghetti sauce
* kosher salt and black pepper to taste
* 15 oz. part-skim ricotta cheese
* 2 large eggs, lightly beaten
* 1 cup shredded asiago cheese
* 12 oven-ready lasagna noodles, such as Ronzoni or Barilla
* 1 cup grated Parmesan cheese
* 2 cups shredded mozzarella cheese

Preparation

Preheat oven to 375 degrees F.

Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, garlic and peppers. Saute several minutes until vegetables start to soften.

Add zucchini and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauce.

Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.

In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.

Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan.

Top with four lasagna noodles, going crosswise. It's okay if they overlap.

Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.

Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce.

Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce.

Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly.

Let rest 15 minutes before cutting.

Credit: This is where I found the recipe, it's not my own I just wanted to share it with everyone! http://kidscooking.about.com/od/dinnerrecipes/r/vegetablelasagn.htm