Tuesday, September 30, 2014

Slow Cooker Wheat Chili

5 cups water
2 1/2 cups uncooked wheat berries
2 tsp paprika
1 Tbsp chili powder
2 tsp oregano
1 tsp sugar
1 tsp pepper
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
1 (14 oz) can stewed tomatoes
4 (8 oz) cans tomato sauce
1 lb ground beef
1 1/2 cups diced onion
Shredded cheese and chopped cilantro, for garnish

1. Start browning the ground beef in a skillet and add in the onions. Stir often.
2. While meat is browning, add water, wheat, paprika, chili powder, oregano, sugar, pepper, salt, onion powder, garlic powder, stewed tomatoes and tomato sauce to slow cooker.
3. Drain the meat of excess grease and add the onions and beef to the slow cooker.
4. Cover and cook on LOW for 11-12 hours or on HIGH for about 7-8 hours (or until wheat is soft and plump).
5. Season to taste with additional salt and pepper and seasonings.
6. Ladle into serving bowls and top with cheese and cilantro, if desired.

Notes: Makes 8 servings, ideal for a 6 quart slow cooker. This is from the source: "This is one of those recipes that you can add or subtract ingredients. I think next time I'll add in some green pepper and maybe swap out a can of tomato sauce and add a can of diced tomatoes." Also: "you may use hard white wheat, soft white wheat, hard red wheat...often found at health food stores or in the bulk section of the grocery store".

Monday, September 29, 2014

One-Pan Enchilada Pasta

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 19oz can of red enchilada sauce
8oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives

  1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
  2. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
  3. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
  4. Bring to a boil, then reduce heat to low and cover.
  5. Cook on low, with pan covered for about 15 minutes.
  6. Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
  7. Remove from heat and stir in 1 cup of cheese.
  8. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese.
  9. Garnish with black olives and green onions.
Notes: It has only been 3 months since we tried this recipe, but I really don't remember what I thought about it. So that means it was somewhere in the middle - I didn't dislike it and I didn't think it was amazing.

Sunday, September 28, 2014

Crockpot Cashew Chicken

2 chicken breasts, cut into smaller pieces
1-2 cups frozen broccoli, cut into bite-size pieces
1 cup carrots, sliced
1/2 cup cashews, chopped or whole (unsalted works best )
1 tablespoon olive oil
1/2 cup soy sauce
4 tablespoons rice wine vinegar
3 tablespoons ketchup
1 tablespoon brown sugar
1 garlic clove, minced
1 tablespoon ginger paste
1/4 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup water or chicken broth

  1. Layer chicken, cashews and vegetables in the crockpot.
  2. Combine remaining ingredients except water and pour over chicken in crockpot. Add water or broth if necessary so mixture is almost completely covered.
  3. Cook for 2-4 hours on high or 4-8 hours on low.
Notes: I didn't like this as much as I wanted to. The flavor of the vinegar was a bit too dominant, so I think if we try this again I would go with less vinegar.

Source: Sally Cooks

Saturday, September 27, 2014

Chicken Bacon Ranch Tortilla Pockets

3 cups shredded chicken (rotisserie chicken works great!)
8 slices bacon, cooked and chopped
8 ounce package cream cheese, room temperature
1 packet (1 ounce) ranch dressing mix
1 cup monterey jack cheese, shredded
1/4 cup green onions, chopped
8 – 8″ flour tortillas
1 egg, beaten with 1 teaspoon water
1 tablespoon olive oil
coarse salt

  1. Preheat oven to 425 degrees and line a baking sheet with foil. 
  2. In a large bowl, mix the room temperature cream cheese and ranch seasoning. 
  3. Add chicken, cheese, bacon, and green onions. Stir to combine. 
  4. Spoon 1/8 of the chicken mixture (about 1/3 cup or so) down the center of the tortilla. Fold up both short ends of the tortilla and fold over one of the long ends. Brush the open edge of the tortilla with beaten egg and fold over creating a rectangular tortilla pocket. 
  5. Repeat with remaining tortillas and place seam-sides down on the baking sheet. Brush pocket tops with oil and sprinkle with salt. 
  6. Bake at 425 degrees for 15-18 minutes until golden brown. 
  7. Serve ranch dressing on the side to dip tortilla pockets.
Notes: Another tasty recipe! We had these a while ago but I remember liking them.

Friday, September 26, 2014

Stuffed Bell Peppers

5 assorted bell peppers, tops cut off and seeds removed
1 pound of ground Italian hot sausage.
1/2 head of cauliflower, grated or chopped into a rice consistency.
1 small (8 ounce) can of tomato paste.
1 small white onion, medium dice.
5 cloves of garlic, minced.
2 tsp. dried basil
2 tsp dried oregano.
2 tsp dried thyme.

Mix all ingredients and stuff into seeded bell peppers. Place in gallon zip lock bag and freeze. On cooking day, place in slow cooker and cook on low for 6 hours.

Notes: If you don't pay attention, the cauliflower can fool you into thinking it is rice. I remember Brittany was excited that the kids ate the cauliflower without realizing it was cauliflower. These held up well in the freezer, and we liked them, but Southwest Stuffed Bell Peppers is still our preferred recipe.

Thursday, September 25, 2014

Roasted Red Pepper Alfredo

12 ounces linguine
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1/2 cup milk
1/2 cup heavy cream
4 ounces crumbled goat cheese
1/2 cup grated Parmesan, plus more for garnish
1 (12-ounce) jar roasted red peppers, drained and chopped
Kosher salt and freshly ground black pepper, to taste

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses have melted, about 1-2 minutes.
  3. Add red peppers and puree with an immersion blender. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
  4. Serve immediately, garnished with Parmesan, if desired.
Notes: I think Brittany like this more than I did. Perhaps it was the goat cheese, an ingredient that I am not used to.

Wednesday, September 24, 2014

Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa

4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chile powder
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin (or less to taste)
2 T Worcestershire sauce
Mango and red pepper salsa

  1. Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.
  2. Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill.
  3. This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
  4. Serve hot, with mango salsa if desired. 
Notes: The source suggests this recipe for the mango salsa, but there are lots of others to try online. We used some that Brittany had previously made with a different recipe. Also see this page for suggestions on how to get nice, juicy grilled chicken breasts every time.

Tuesday, September 23, 2014

Slow Cooker Salisbury Steak

2 Pounds lean ground beef
1 Package onion mushroom soup mix
1/2 Cup crushed saltine crackers
1 egg
1/4 Cup milk
2 Tablespoons vegetable oil
1/4 Cup flour
2 Cans cream of mushroom soup
1 Package brown gravy mix

  1. In a large bowl, mix together beef, onion mushroom soup mix, crushed saltine crackers, egg, and milk.
  2. Using your hands, shape beef mixture into 8 patties.
  3. Heat the oil in a large skillet over medium high heat.
  4. Dredge the patties in flour to coat and brown on both sides.
  5. Place the browned patties into the slow cooker (overlapping is ok)
  6. In a medium bowl, prepare the brown gravy according to package instructions.
  7. Mix in both cans of mushroom soup; pour gravy mixture over the patties.
  8. Cook on LOW for 4 to 6 hours, or until beef is done.
Notes: This recipe was easy and very tasty. We needed the full 6 hours to cook the beef through.

Monday, September 22, 2014

Chili-Beef Stuffing Bake

1 pkg (6 oz) Stove Top Cornbread Stuffing Mix
1 lb. lean ground beef, cooked & drained
1 can (15 oz) kidney beans, undrained
1 can (8 oz) tomato sauce
1 Tbsp chili powder

  1. Mix contents of Stuffing Mix pouch, 1 1/2 cups hot water and 1/4 cup margarine, cut-up, in large bowl just until moistened; set aside.
  2. Mix remaining ingredients in 12 x 8-inch baking dish. Top with stuffing.
  3. Bake at 375 degrees for 30 minutes or until thoroughly heated. Makes 4 to 6 servings.
Notes: Quick, easy, and tasty. I also like this recipe because I came up with something similar on my own while attempting variations on Chicken Stuffing Casserole during my college days.

Source: Cut out from a box of Stove Top Stuffing several years ago.

Sunday, September 21, 2014

Crockpot Orange Chicken

4 – 5 Boneless Skinless Chicken Breasts, thawed
3/4 cup Smuckers Sweet Orange Marmalade
3/4 cup of Sweet Baby Ray’s Original BBQ Sauce
2 tbsp. Soy Sauce

  1. Cook chicken in crockpot on HIGH for 3 hours.
  2. After 3 hours, drain juices from crockpot.
  3. Mix together BBQ sauce, orange marmalade, and soy sauce.
  4. Pour mixture over chicken, and cook on high for 30 more minutes.
Notes: We both thought this recipe was okay, but it did not have the flavors we expected from its name. The barbecue sauce makes this reminiscent of the Tangy Chicken we've got on the blog, and I think I would pick that one over this one.

Saturday, September 20, 2014

Mozzarella Grilled Cheese Sandwiches

8 slices rye bread
4 quarter-inch slices of fresh mozzarella
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto (see recipe below or use the store-bought stuff)
Freshly ground black pepper
Extra-virgin olive oil

Basil pesto:
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

  1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
  2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat. 
  3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.
  4. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Notes: I really like pesto sauce, so I really enjoyed these grilled cheese sandwiches.

Friday, September 19, 2014

Ranch Chicken Tacos

3 cups cooked chicken, cut up
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing
taco shells
Ranch dressing
other toppings as desired

  1. Heat a skillet over medium high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minuted until all heated through & powder is stuck to the chicken.
  2. Add Ranch dressing, heat an additional 2-3 minutes to warm through.
  3. Serve in taco shells with more Ranch dressing and other desired toppings.
Notes: We've had a LOT of different taco recipes, and sometimes it is hard keeping them straight. I remember liking these, but I think there are others I would prefer (like Wild West Sizzlin' Chicken Tacos, for example).

Thursday, September 18, 2014

Baked Italian Sandwiches

French bread
Butter or margarine
Provolone cheese
Deli ham (or other lunch meat)
Italian bread crumbs
Parmesan cheese
Eggs (1 or 2)
Milk (1 or 2 Tbsp)
Onion (optional)
Green pepper (optional)
Spaghetti sauce, for dipping

  1. Turn on your oven to 425 degrees. Put a chunk of butter or margarine in the bottom of a 9x13 (or larger) baking dish, and put it in the oven as it’s pre-heating so the butter can melt. Use enough butter to lightly coat the bottom of the dish.
  2. While your butter is melting, take the bread and slice it to desired thickness.  
  3. Mix some bread crumbs and Parmesan cheese in a dish. 
  4. Beat the eggs and milk in another dish.
  5. Optional: Saute some onion and green pepper to add.
  6. Dip one side of one piece of bread in the milk mixture.
  7. Coat it well in the crumb mixture.
  8. Set it in the pan, making sure it gets coated with some of the melted butter.
  9. Add a slice of cheese.
  10. Add desired amount of lunch meat.
  11. Add the sauteed veggies (optional).
  12. Top it off with another slice of cheese and another slice of bread coated in bread crumbs and melted butter.
  13. Put the assembled sandwiches in the oven for about 5-8 minutes on each side, or until the cheese melts and the bread gets toasted. 
  14. If desired, broil them on high for 1-2 minutes at the very end to get a nice brown crispy finish on the bread. 
  15. Serve with warm spaghetti sauce in individual dishes for dipping.
Notes: We had this over two years ago, but I remember liking it a lot. If I had posted this recipe when we first had it, instead of leaving the photo forgotten in a folder, I'm sure we would have made it again. See source for step by step photos.

Wednesday, September 17, 2014

Mushroom Pork Chops

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

  1. Season pork chops with salt, pepper, and garlic salt to taste.
  2. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.
Notes: This was a tasty recipe. Our pork chops were a bit thicker than I like, but I didn't have any complaints about the sauce.

Tuesday, September 16, 2014

Tangy Chicken Stir-Fry

3/4 cup Miracle Whip
3-4 chicken breasts, cubed
Garlic salt or 1 clove fresh garlic
1 bag frozen California blend veggies
3-4 Tbsp soy sauce

Mix chicken and Miracle Whip in frying pan. Sprinkle with garlic salt or pressed clove. Saute for 5 minutes (or until chicken is cooked). Then add bag of frozen vegetables and soy sauce and cook for 5-10  more minutes. Serve over rice.

Notes: We halved the recipe and used a 12 oz bag of vegetables. I'm not sure that 12 oz was enough. I'm also not sure if the end product lived up to its name - I didn't find it very tangy. It was good but there are other stir fry recipes I prefer.

Source:  At one of Brittany's bridal showers, everyone that attended wrote down a favorite recipe as a gift. I think this was from one of my sisters.

Monday, September 15, 2014

Spinach Quiche

1 recipe Pastry for Single-Crust Pie (I think we used this one)
1/2 cup chopped onion (1 medium)
6 slices bacon, chopped
8 beaten eggs
1/2 cup dairy sour cream
1/2 cup half-an-half, light cream, or milk
1/4 tsp salt
1/8 tsp white pepper
Dash ground nutmeg (optional)
3 cups lightly packed chopped fresh spinach
2/3 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese (2 oz)
Cherry tomatoes, cut up (optional)

  1. Prepare and roll out Pastry for Single-Crust Pie. Line a 9 inch pie plate with the pastry. Trim; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325 degrees.
  2. Meanwhile, in a large skilled cook onion and bacon until onion is tender and bacon is crisp. Drain on paper towels.
  3. In a bowl stir together eggs, sour cream, half-and-half, salt, pepper, and, if desired, nutmeg. Stir in onion mixture, spinach, and cheeses.
  4. Pour egg mixture in hot, baked pastry shell. Bake in the 325 degree oven 45 to 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with cherry tomatoes.
Notes: We had this recipe in April 2013. I remember enjoying it, though I may have liked Aztec Quiche a bit more. Both were tasty.

Source: Better Homes and Gardens New Cook Book 12th Edition

Sunday, September 14, 2014

Corn Frittata with Cheese

8 slightly beaten eggs
1 Tbsp snipped fresh basil or 1 tsp dried basil, crushed
2 Tbsp olive oil
1 cup frozen whole kernel corn or cut fresh corn
1/2 cup chopped zucchini
1/3 cup thinly sliced green onions (3)
3/4 cup chopped plum tomatoes (2)
1/2 cup shredded cheddar cheese (2 oz)

  1. In a medium bowl combine eggs and basil; set aside. Heat oil in a large broilerproof skillet; add corn, zucchini, and green onions. Cook and stir for 3 minutes; add tomatoes. Cook, uncovered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  2. Pour egg mixture over vegetables in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
  3. Place the skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until the top is just set and cheese is melted.
Notes: We made this recipe over 2 years ago, before we upgraded the camera, so I'm not very fond of the photo. I think I would enjoy this recipe, but it has been long enough I don't remember what I thought about it when we had it. We need to try it again.

Source: Better Homes and Gardens New Cook Book 12th Edition

Saturday, September 13, 2014

Homestyle Southwest Skillet

1 lb ground beef
1/2 cup chopped onion
1 tsp chili powder
1 1/3 cups water
3/4 cup milk
3 Tbsp margarine or butter
1 (5.8 oz) package PASTA RONI Creamy Garlic Flavor
1 cup thick and chunky salsa
1/2 cup frozen whole kernel corn
1/2 cup (2 oz) shredded Mexican cheese blend

  1. In large skillet, brown ground beef with onion and chili powder. Remove from pan to drain; set aside.
  2. In same skillet, bring water, milk, margarine, pasta and Special Seasonings to a boil. Reduce heat to medium-low. Gently boil uncovered 6 minutes, stirring occasionally.
  3. Return beef to skillet. Stir in salsa and corn; return to a boil. Cook an additional 1 to 2 minutes or until pasta is slightly firm. Combine cheese with Topping; sprinkle over top just before serving.
Notes: Makes 4 servings.  This is what it is: Pasta Roni with mix-ins.  Probably not a recipe you'd want to serve to company, but I liked it all the same. 

Source: I clipped this recipe off a box of Pasta Roni several years ago when I was in college and I ate this stuff regularly. 

Friday, September 12, 2014

Tacos Dorados

corn tortillas
sour cream
Parmesan or cheddar cheese
enchilada sauce (optional)
guacamole (optional)

  1. Cook the chicken.
  2. When the chicken is ready, shred it and set it aside.
  3. Heat up the tortillas in a frying pan or microwave to make them flexible and less likely to break.
  4. Heat up some oil in a frying pan.
  5. Line one side of the tortilla with shredded chicken, and roll the tortilla in a burrito shape. (If it doesn't stay rolled, stick it with a tooth pick.)
  6. Place rolled tortilla in the oil until it is fried. When it is golden brown and crunchy, remove it and stick it in a colander or on some paper towels so the excess oil can drain off.
  7. Serve topped with sour cream, cheese, lettuce, etc.
Notes: I thought these were pretty tasty. They reminded me somewhat of Navajo tacos. I got this recipe in an email recipe exchange several years ago. The original didn't have any amounts, so I haven't put any here. Brittany didn't have any luck with rolling the tortillas, so she folded them in half instead.

Source: Email recipe exchange.

Thursday, September 11, 2014

Baked Chicken Nuggets

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

  1. Preheat oven to 400 degrees F.
  2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
  3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Notes: This is for 6 servings. When we made it we scaled the recipe down to 4 servings. I don't think we had any left over, though.

Wednesday, September 10, 2014

Fritos Casserole

1 lb. ground beef
1 15-oz can chili con carne
2 8-oz cans tomato sauce
1 Tbsp minced onions
1 can mild enchilada sauce (13-15 oz)
8-12 oz Fritos corn chips
1 1/2 cup grated cheddar cheese
1/2 c. sour cream

Saute ground beef and add onions, chili, enchilada sauce, and tomato sauce. In 9x13 pan place layer of Fritos. Top with meat sauce mixture. Bake at 350 degrees for 30 minutes. Mix together sour cream and grated cheese. Top casserole. with sour cream mixture and circle with Fritos. Bake 5 more minutes.

Notes: We were organizing recipes recently and found this one on a piece of paper. We're not really sure where we got it. It was labeled "Shauna's Kids' Favorite Mexican Dish". Since I'm not sure who this Shauna was or why this would be considered a Mexican dish, I renamed it.  It was quick and easy to make, though apparently my kids didn't like it as much as Shauna's - mostly they just wanted to eat the chips.

Source: Printed out on a random piece of paper among many other recipes.

Tuesday, September 9, 2014

Cheese and Bacon Frittata

9 eggs
1 1/2 cups milk
2 green onions, minced
3 Tbsp margarine, melted
3/4 tsp salt
1/8 tsp pepper
1 cup shredded cheddar cheese
8 slices bacon, cooked and torn in small pieces

In medium bowl with wire whisk, beat eggs, milk, onion, margarine, salt, and pepper until well blended. Pour mixture into greased 9x13 baking pan. Sprinkle cheese and bacon evenly over top.  Bake at 400 degrees for 20-25 minutes or until set and golden brown. Makes 6 servings.

Notes: Tasty, although the onions were slightly stronger than I care for.

Source: Binder of freezer meal recipes that we received as a wedding gift (3rd month section).

Monday, September 8, 2014

Three Cheese Zucchini Stuffed Lasagna Rolls

8 lasagna noodles, cooked
1 tsp olive oil
3 cloves garlic, crushed
2 medium zucchini (7 oz each), grated and squeezed dry
1 cup + 2 tbsp part skim ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 tsp kosher salt
fresh cracked pepper
1 3/4 cups Marinara sauce
1/2 cup part skim mozzarella cheese, shredded
fresh basil for garnish (optional)

  1. Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
  2. In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
  3. In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
  4. Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
  5. Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.
Notes: After a long hiatus due in part to a new baby in the family, we're back. These were tasty, although I would recommend being generous with the sauce. See the recipe at the source for some step-by-step photos.