Lower Carb Lasagna

With summer arriving, you know what else arrives...zucchinis!  If you remember my posts from last year, I had an abundant amount of zucchinis, since I had planted 15 zucchini plants last year...this year, I scaled it back to only 5 :-).  

As I was looking for new ways to use zucchini, it started raining here, which always puts me in the mood for comfort food.  I have a Lasagna recipe that is great, but very time consuming and painstaking.  It's worth the work, but it's not something I would make very often, and is too heavy for summer.  So, in order to lighten up the dish...I'm still trying to lose weight...I thought it would be good to add veggies and make a lower carb version of this dish.  

I'm sure you've seen the recipes that have eggplant in place of the lasagna noodles.  This recipe is a play off that concept, except I use zucchini in place of part of the noodles, but not all of them...I still like a little pasta to tie it all together. 

You will love the flavor of this lasagna, with the home made tomato sauce (ok, I use canned tomatoes, but you can add a few from your garden to add some extra goodness!), the cheese mixture, and the extra veggies will fill out the rest of this dish, so you wouldn't know there was less meat.

Here are the ingredients:

meat sauce:

- 1/2 lb sausage

- 2 cups sliced mushrooms

- 1 small onion, diced

- 1/2 green pepper diced 

- 1 cup spinach

- 2 cans diced tomatoes (I used organic)

- 1 tsp oregano

- 1 tsp black pepper

- 1 tsp salt

- 1/2 tsp paprika 

- 1/2 tsp basil

- 1 garlic clove - minced

- 1 t. sugar (optional...I use this to help my stomach digest the acid better)

Cheese layer:

- 16 oz. light ricotta cheese 

- 1/2 cup light sour cream

- 1/2 cup cottage cheese

- 1/2 cup Parmesan cheese

- 1 cup shredded Colby jack cheese (can also use mozzarella...I just usually have Colby jack in my fridge.) 

- 1 T. Italian seasoning

- 1/2 t salt 

- 1 tsp freshly cracked black pepper

Noodles:

- 1 zucchini thinly sliced (1/8 to 1/4" slice) - should make 6 - 8 'noodles'

- 4 lasagna noodles (I use the kind you don't have to boil first)

Zucchini noodles

Directions:

Brown the sausage and drain the fat.  In a skillet with sides, add the sausage, onion and pepper and cook until the veggies are soft.  Add the mushrooms and tomato sauce and spices (oregano, pepper, salt, paprika, basil, garlic and sugar), simmer for 5 minutes.  Add the spinach and cook on medium heat for 10 minutes.

While the sauce is cooking, boil water and place the zucchini in the boiling water for 5 minutes, until tender, but not too soft.

Mix the cheese layer while the sauce is cooking and the zucchini is boiling.  Just add all the cheese layer ingredients in a medium size bowl and mix together.  Set aside until ready to put the lasagna together.

Preheat oven to 350 degrees.  Now it's time to build your lasagna!  Be sure to spray your lasagna pan (I use a 9x13) with some oil.  

Start your first layer with a third of the meat sauce spread on the bottom of your pan.  Then place a layer of your zucchini noodles (3 - 4 noodles for the layer) on top of the sauce.  Next layer is another third of the meat sauce, then a third of the cheese mixture (this may be hard to spread evenly, just do the best you can).  Then repeat layers; noodle, cheese, sauce; and use the pasta noodles on your last layer. 

Bake for 35 - 45 minutes until the cheese is bubbly and slightly browned.

The layers don't hold up as well on the plate with the zucchini noodles...hence the ugly looking picture below, but it tastes great, and I don't even miss the extra noodles!

White Chocolate drizzle popcorn

Who doesn't love popcorn for a quick snack or for a treat at the movie theater...or for baseball or soccer Mom's, a sideline snack?  I've had it on many occasions for lunch alone, and I know I'm not the only one who's done that!  

There are some ultimate popcorn at places like Dale & Thomas and Harry & David...hmm didn't notice that both places have two male names, funny...  Anyway, these places are famous for their specialty flavored popcorns and their chocolate covered popcorn.  I mean who hasn't had some Moose Munch a loved it?  

Well, I took it upon myself to try to replicate their full of flavor popcorn, and here is my recipe.  So the next time you are asked to bring something over for a movie night or a game night, make this popcorn and you will be the hit of the party!  

I start with 3 bags of microwave popcorn, popped.  Use whatever your favorite brand is, and buttered is fine...non-buttered is also fine, just whatever you like, or happen to have on hand.  

So, pop the popcorn per the directions...each bag individually.  And spread out the contents on wax paper.  I do this because you'll be drizzling chocolate over it...and you can spread out the popcorn to get all the un-popped corns out...we don't want to break any teeth do we?  While the the microwave is popping the corn, chop 1/2 cup of nuts...I use almonds, but honey roasted peanuts, cashews or pecans will also work just fine... and add to the currently popped corn on the wax paper.

After you have all the popcorn popped; melt 4 - 6 cubes of Almond Bark in the microwave for 1 min intervals until it is close to completely melted...do not over microwave or once it burns, you'll just need to throw it out and start over.  There is no coming back from burnt Almond Bark.

Add your flavoring to the almond bark.  I use a caramel flavored cocoa mix, but you can use hot chocolate or instant pudding to add a little flavoring.  You'll need about 2 Tablespoons of flavoring.  Just add, mix and taste to see if you like.  

Now, the popcorn and nuts are spread out on the wax paper, so all you need to do is drizzle the almond bark over the popcorn.  I sprinkle some, mix with hands and then sprinkle more.  This gives a good coating to everything.  Continue to add the almond bark until you think it's good, or you run out.  

Let sit for about 30 mins, until all the Almond Bark is dry, then put into a popcorn bowl to serve your guests, or put in a plastic bag and put in your purse for an upscale snack at the theater!  

Ingredient list:
- 3 bags of microwave popcorn
- 1/2 cup almonds (peanuts or pecans work too)
- 4 - 6 cubes of Almond Bark
- 2 T. hot chocolate or pudding for flavoring

You can try chocolate Almond Bark with other flavors too.  Warning though, this stuff is addictive, so make sure you have some friends around to help you eat some of it!

I think I'll make some tonight!  
Enjoy!
Dee

Spring time salad and crisps

The weather has finally started looking more like spring with all the snow melted.  This late winter was pretty crazy for Kansas, and we have all been itching for some nice weather to get outside and breathe some fresh air!

With Spring also brings the craving for more fruits and vegetables, so let's talk salad!  I used to buy lots of different salad dressings, until I was forced to make a salad dressing for one of our dinner club nights and realized how easy it was to make salad dressing...and you can make just enough for what you need.  No more rows of half used dressing bottles in my fridge!

Citrus vinaigrette's are so refreshing after a long cold winter, and my favorite is a orange vinaigrette that I'm sharing with you in this blog.  (I didn't get to take pictures while making the dressing...I mean I only have two hands, and my husband wasn't home to help me out).

I'm also including my recipe for making a crisp to go along with your salad that has less calories than croutons.  It's hard to call it a recipe because it's so easy to make.  You'll love them so much, you'll make them all the time because they are just that easy!

Salad dressing:

This dressing goes great with romaine lettuce, fresh spinach, grape tomatoes, shredded carrots, cranberries, candied pecans, and goat cheese.  I also add some grilled chicken to get a little more protein into the mix.

- fresh squeezed juice from an orange
- orange zest
- 2 TBL balsamic vinegar
- 1 TBL dijon mustard
- 2 tsp honey
salt and pepper to taste

Zest the orange and then squeeze juice into a small bowl, or use a two cup liquid measuring cup, and add the mustard.  Whisk in the vinegar and honey until the dressing is emulsified, or mixed well.  Add salt and pepper to taste.  Add to your veggies and toss to mix well and serve with a salad crisp.

Salad crisp:

10 inch low fat flour tortilla
2 TBL - grated Parmesan cheese
Vegetable oil spray (like Pam)
Fresh cracked pepper

Directions:
- Preheat oven to 375 degrees.  

- Cut the flour tortilla in half (with either scissors or pizza cutter)

- Spray both halves lightly with vegetable oil spray

- Spread Parmesan cheese on top of both halves and crack fresh black pepper over the tortilla

- Place on a baking sheet and put in oven for 7 - 9 mins, or until it is golden brown.  

Tip - if it turns out a little soggy, even though it is brown, use less vegetable oil spray the next time...too much will make it soggy.

Enjoy your Spring!
Dee  

Happy National Pi(e) day!

Breakfast Pi (Quiche)

Happy National Pi day to everyone!  If you are asking 'What?', I'm sure you are not alone :-)  Today is 3.14...aka Pi in math.  Yes, I am a nerd, and I work with a lot of nerds, so it was a very festive day for us!  So, I thought I would continue the celebration with a recipe using up the rest of my pie dough.

A few weeks ago, Mary and I took a class for making pies, and were able to take home an apple pie, ready to cook, and the left over pie crust dough to make into whatever we wanted. Well, the apple pie turned out so great, I decided to make a quiche for brunch that weekend.  

You may be thinking that quiche isn't really pie, but it's close enough, and who doesn't love a little quiche in the morning!  It's my favorite!

 

And the best thing about this recipe, I adapted it to have less calories so if you're like me and trying to still lose a few pounds before you give up for the summer, this is a good recipe to help you feel full without the extreme amount of calories.  

First, you will need to make your pie crust from what ever recipe you prefer (I will post the one from the class in another blog)...I really suggest making it from scratch, it does NOT take that much time, and it's really not hard.  But, you can always use a pre-made crust if you have to...I promise, I won't be too disappointed in you...ha!

After your dough is rolled out, place in a pie pan.  Put to the side and mix up your filling.

Now this filling is a combination of a recipe from my Sister and my husband's Aunt (Hi Aunt Nancy!).

3 eggs
1 1/2 cups of egg substitute 
1 cup of diced ham 
1/2 c. fat free half & Half 
1/2 c. skim milk
1/2 cup of Shard Cheddar cheese (shredded)
1/4 cup of Colby Jack cheese (shredded)
1/4 c. diced onion 
1/2 c. diced tomatoes
1/2 c. mushrooms
1/4 t. salt
1/4 t. black pepper

Mix ingredients together and pour into prepared pie crust.  Bake at 400 degrees for first 10 mins, then turn the over down to 350 degrees for 30 - 35 mins to finish off, until knife comes out clean.

Hope you were able to enjoy Pi day...always a good excuse to eat pie! 
Dee

Out of the Pantry Oatmeal muffins

Do you ever wake up and want a nice warm breakfast....but haven't gone to the grocery store lately?   This recipe is for delicious oatmeal muffins that all the ingredients are more than likely hiding in your pantry.....and in keeping with Dee's idea of clearing out that pantry.......

What you will need:

2 eggs                                            3/4 Cup quick oats

2/3 Cup brown sugar                      1 tsp. baking powder

1/2 Cup vegetable oil                      1/2 tsp. baking soda

1/2 Cup milk                                   1 pinch salt

1 Cup flour

Preheat the oven to 400 degrees. Grease 12 muffin pans, whisk eggs, brown sugar, oil and milk together until smooth.

Stir remaining dry ingredients into the batter.  You could add apples or berries at this time if you have them.  I would lightly coat the fruit with flour and fold into muffin mixture if you desired.

 

Bake in preheated oven until toothpick comes out clean, about 18-20 minutes.

These muffins are the best right out of the oven.  Sit back and enjoy your morning!

Easy Chicken and Rice soup

We have been under a Winter Storm warning for most of the past week, and with the extra snow today, we have about 20 inches of snow...which is unusual for Kansas City!  The picture above was from the second round of snow yesterday as it started with big snow flakes.  It's beautiful, but it also makes me crave comfort food.

I thought while being snowed in, I would create a new soup, that turned out pretty tasty and comforting!  I enjoy chicken and rice soup, and have found a new way to make it fast.  Not to mention that fact that it helps me use items out of my pantry.  I think I've mentioned before that I could live off my pantry stock for a couple of months.  

This recipe uses the Lipton (or Knorr) rice sides as the base of the soup, which makes it fast!  Now, I think I'm being very inventive with this idea, but I'm sure someone else has tried it before...please don't burst my bubble, I'm kinda proud of coming up with this one!

Here's what you need for the soup:

• 1 packet of Knorr Rice Sides - chicken flavor 
• 2 T butter
• 2 c water 

Make the Knorr Rice Side as per the directions on the package.

• 1 - 2 T olive oil
• 6 - 7 button mushrooms - sliced
• 2/3 cup sliced carrots
• 1/2 onion - diced
• 1 large can of chicken - I use the Kirkland brand from Costco
• approximately 1 cup of chicken stock
• 1/2 cup milk

In a soup pot, add the olive oil, onion and carrots to saute, add salt and pepper to taste.  As the onion gets translucent, add the mushrooms to saute for 2 more minutes.

Add the canned chicken and chicken stock and bring to a boil.  Once the rice side is done, add the milk to make it creamier, then add it directly to the soup pot, lower the temperature to medium, and simmer for 10 more minutes.  Add more stock or water if you would like your soup thinner; I personally like thicker soup.

 
Hope this helps keep you warm, especially if you are enjoying the winter wonderland like I am this week! 

Thinking of Spring!
Dee

Happy Valenpie's day!

Ok, I know that is a weird name for this blog, but I wanted to wish everyone a happy and 'sweet' Valentine's day, plus give a hint of what this week's blog is about...pie!  

Mary and I took a cooking class last week, and if you live in the Kansas City area, you must go to the Kansas City Culinary Center, located in downtown Overland Park, and take the Pie Making class from the owner, Laura Laiben.  I've taken several classes at the Culinary Center, and this is by far one of my favorites.  Not only is Laura a great teacher, you can tell that she really enjoys making pies, and sharing her experience with many others!  Plus, the class is about pies!  You get to make one to take home and taste one after you make yours.

I used to help my Grandmother and Mother make pies when I was little, so I have made lots of pies in my lifetime, both from scratch, and some from box pie crust, or even used the forbidden refrigerated pie crust; but I still learned several tips from this class.  Mary had never made a pie from scratch.  She's been very loyal to her refrigerated pie crust, but this class may have changed her mind to make the pie crust from scratch more often!

One of the things I learned is that I usually make my pie crusts too dry.  Laura swears that you can fix a pie crust that is too wet, but not if it's too dry.  I always thought it would be the opposite, which is why my crust would turn out..well, just ok.  

This was a hands on class that was a lot of fun, and a little cathartic!  The first part was to make your filling.  We used part frozen apples, to speed up the class, and then cut up some on our own.  One of the tips from the class is to use your hands to mix EVERYTHING.  It helps you feel if things seem off once you perfect your pie making abilities.  

Next up was the crust...aka, flat plains of fat covered in flour...yum!  You mix the flour and salt in with the fat with your hands (I will never use a pastry cutter to do this again!) until you get most of the pieces down to a quarter size or smaller...and then 'Stop Jacking with It!'...one of Laura's favorite sayings.  Honestly, I think I usually jacked with my crust too much. Funny!


My final pie tasted great...probably the best crust I've ever made!  The filling was a little runny, but that just means I should have added more flour before filling the pie. 

I used my left over crust from the class to also make a quiche for Sunday brunch.  I'll post that recipe soon, so be sure to come back and check it out.

Get out and enjoy a cooking class where ever you are, but if you are in the Kansas City area, be sure to check out the Kansas City Culinary Center  and sign up for a class...the hardest part is picking which one to take!

Sweet treats and Sweet dreams!
Dee

Chicken Tortilla soup

One of my favorite things this time of the year is making a lot of soup.  And one of my favorite's is Chicken Tortilla.  Who doesn't love chicken tortilla soup!?  This recipe has lots of flavor and can be low in calories...as long as you don't put a lot of cheese, sour cream and tortilla chips in it (that's why I call them optional:-).  

Did you know that real chicken tortilla soup actually has a tortilla 'melted' in it?  That's what makes the broth rich and creamy.  I don't do that in mine to save some calories, but it still has outstanding flavor and loaded with great foods that are good for you.  It's the perfect meal to top off a cold wintery day because it will keep you warm to your toes and back!

Chicken Tortilla Soup recipe:

2 chicken breast - boiled and shredded
1/2 large onion - diced
1T. olive oil
1 can Rotel (tomatoes and green chilis)
1 can diced tomatoes
1/2 can corn (drained)
1 can black beans - drained
2 t. ground black pepper
1/2 t. cayenne pepper
1 T - paprika
1 T - kosher salt
1 T - onion salt
1 tsp - poultry seasoning
1 tsp - minced dried garlic
1 cup salsa (I used medium spice)
1 cup chicken broth
3 cups water

Optional toppings:
- avocado
- sour cream
- shredded cheese
- tortilla chips

Directions:
- Boil the chicken breasts for 10 - 15 mins, until it is no longer pink inside.  The more done the chicken is, the easier it is to shred.  I boil my chicken, but you can also grill or bake...or even buy rotisserie chicken for the store to use.  

- Dice the onion and place in your soup pot with olive oil over medium/high heat and saute until translucent.  Season with salt an pepper while the onion is cooking.

- Add the chicken and the spices (ground black pepper, cayenne pepper, paprika, kosher salt, onion salt, poultry seasoning, and minced garlic).   This will help season the chicken and the soup as you build it with the rest of the ingredients.
- Add the rotel, diced tomatoes, black beans and corn.  Stir well and let simmer for 5 mins.

- Add the salsa, chicken broth and water.  Stir, cover and let simmer for 20 minutes.  

- Serve in bowls and add whatever toppings you would like to make it your own.  

It's that easy...Enjoy!
Dee

Copy Cat Blue Koi Wonton Soup

With the cold weather outside it is time to warm up from the inside! Perfect weather to try and perfect what I think is the best soup in Kansas City.  If you haven't been to the Blue Koi yet.....WHY?  Great place to grab wontons, (pan fried spicy ones are my favorite) lettuce wraps, and to die for wonton soup.  I really do think that this soup may have healing powers when you don't feel well.

I tried my hand at making these bundles of goodness and recreating the soup.  I think my husband and I both agree that this is a keeper.  So if you aren't feeling well, or would just like some good ol' comfort food for the soul...try this recipe out.

What you will need:

For the soup:

           7 cups chicken broth or stock

           3 thin slices fresh ginger

           4 cups fresh spinach leaves

           2 cups wide egg noodles or homestyle noodles

           Bean sprouts

           Pepper to taste

For the wontons:

            1/2 pound ground chicken

            2 scallions finely chopped

            1 Tbsp minced fresh ginger

            1 garlic clove minced

            1 Tbsp plus 1 tsp soy sauce

            1 tsp rice vinegar

            1/4 tsp sesame oil

            1/4 tsp salt & pepper

            1 tsp chili garlic sauce (the rooster sauce)

            1 tsp cornstarch 

            1 pkg. wonton wrappers (in the produce aisle....I know weird place)

  

In a large saucepan, combine the chicken broth and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, chili garlic sauce and cornstarch and mix well.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a baking sheet lined with waxed paper and cover them loosely with plastic wrap.

Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Drop a small spoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

Bring the chicken stock to a boil and add the noodles. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside, about 8 minutes. Add the spinach and cook until wilted, add pepper to taste.

Serve with bean spouts as a garnish.

Enjoy!