Strawberry Spinach Salad

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

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

Chicken Breasts With Mushroom Cream Sauce

Chicken Breasts With Mushroom Cream Sauce

INGREDIENTS:

Serves: 2
Total Time: 30 Minutes

• 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques)

• 1/2 teaspoon(s) freshly ground pepper
• 1/4 teaspoon(s) salt
• 1 tablespoon(s) canola oil
• 1 medium shallot, minced
• 1 cup(s) thinly sliced shiitake mushroom caps
• 2 tablespoon(s) dry vermouth, or dry white wine
• 1/4 cup(s) reduced-sodium chicken broth
• 2 tablespoon(s) heavy cream
• 2 tablespoon(s) minced fresh chives, or scallion greens

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Directions

1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

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Tips & Techniques

It's difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast — the "tender" — removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.

Credit To: Delish.com, which is where I found this recipe! I didn't invent it myself so to speak, I just wanted to share it with you all.

Nutritional Information
(per serving)

Calories	275
Total Fat	15g
Saturated Fat	5g
Cholesterol	84mg
Sodium	373mg
Total Carbohydrate	5g
Dietary Fiber	--
Sugars	--
Protein	25g
Calcium	0

Healthy New England Clam Chowder

• 1 1/2 cup(s) water
• 12 large cherrystone or chowder clams, scrubbed
• 2 slice(s) bacon, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk(s) celery, chopped
• 2 tablespoon(s) all-purpose flour
• 1 large (12-ounce) potato, peeled and cut into 1/2-inch chunks
• 2 cup(s) reduced-fat (2%) milk
• Pepper
• 1 tablespoon(s) snipped fresh chives

Serves: 6

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Yields: 6 servings

Total Time: 50 min

Prep Time: 20 min

Cook Time: 30 min

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Directions

1. In 4-quart saucepan, heat water to boiling on high. Add clams; heat to boiling. Reduce heat to medium-low; cover and simmer 10 minutes or until clams open, transferring clams to bowl as they open. Discard any unopened clams.
2. Into 4-cup liquid measuring cup, strain clam broth through sieve lined with paper towel. Add water to broth to equal 2 1/2 cups total.
3. Rinse saucepan to remove any grit. In same saucepan, cook bacon on medium until browned. With slotted spoon, transfer bacon to paper towels to drain. To bacon fat in pan, add onion, carrot, and celery, and cook 9 to 10 minutes or until tender, stirring occasionally.
4. Meanwhile, remove clams from shells and coarsely chop.
5. Stir flour into vegetable mixture; cook 1 minute, stirring. Gradually stir in clam broth. Add potato; heat to boiling. Cover; simmer on low 12 minutes or until potato is tender, stirring occasionally. Stir in milk, clams, 1/8 teaspoon pepper, and bacon; heat through (do not boil). Sprinkle with chives to serve.

Credit Too: http://www.delish.com/recipefinder/healthy-new-england-clam-chowder-recipe
I didn't whip up this recipe myself, I'm putting this link as credit to where I found the recipe. I just wanted to share it with everyone! Enjoy!

Nutritional Information
(per serving)

Calories	180
Total Fat	9g
Saturated Fat	4g
Cholesterol	21mg
Sodium	155mg
Total Carbohydrate	20g
Dietary Fiber	2g
Sugars	--
Protein	8g
Calcium	--