Sunday, October 7, 2007

Butternut Squash Lasagna with Sage Butter Sauce



1 package frozen winter squash, thawed
1 small butternut squash, cleaned, peeled, diced
1 stick butter
2 T brown sugar
Salt
Pepper
Cinnamon
Nutmeg
Garlic powder
Ricotta cheese
Cream cheese, softened
Shredded Mozzarella
Fresh sage
No boil lasagna noodles or cooked lasagna noodles

Put chunks of butternut squash in a pot, tossed in canola oil, salt and pepper. Put a heavy lid on the pot and cook over medium heat for about 25-30 mins, tossing occasionally. Cook until fork tender.
Place the roasted squash and the frozen squash into a food processor or blender with brown sugar, 1 tsp. salt, 1/2 tsp. black pepper, dash cinnamon, dash nutmeg, dash garlic powder & 4-5 chopped fresh sage leaves. Blend until smooth.
Mix tub of ricotta with 1/2 package cream cheese and 1 tsp. salt.

In a lasagna baking dish, layer noodles, squash mixture, noodles, a thin layer of ricotta mixture, noodles, squash mixture, noodles, shredded mozzarella, noodles, squash mixture, noodles, ricotta mixture, noodles, squash, noodles and to the whole dish with some shredded mozzarella.

Melt 1/2 the stick of butter and chop up 10-12 fresh sage leaves & add that to the melting butter. Pour the melted butter and sage mixture over the top of the lasagna, cover with tin foil, and bake in the oven on 350 for about 40 minutes.
Uncover in the last 10-12 mins of cooking.

Sprinkle top of lasagna with cinnamon sugar & serve with more melted butter and chopped fresh sage sauce.

LET STAND 15 MINS BEFORE SERVING.

*Hint: Don't use too much cheese.

Tuesday, October 2, 2007

Plain Yogurt with Grape Nuts and fresh fruit



A great healthy breakfast! It is really good, and healthier than mixing yogurt with granola.

Mix 1 cup plain low fat yogurt with 1/2 tsp. splenda
Top with 1/2 cup grape nuts
Pile sliced strawberries on top (also try blue berries, raspberries, and more!)

***I like to drain plain yogurt for a few hours in the fridge. I do this by lining a mesh colander with a coffee filter and placing it in a large bowl, with something lifting it at least 1-2" off of the bottom of the large bowl. Flip the yogurt container over into the coffee filter, but don't remove the container. Just leave it in place, flipped over.
Leave for 3-8 hours.
This makes the yogurt thicker and more rich.

Wednesday, September 19, 2007

Mexicajun Fettucini Alfredo with Chicken and Bell Peppers


1 jar alfredo sauce
1 tsp. cajun seasoning
1 can diced tomatoes, drained (mexican flavored)
1 green pepper, sliced thin
1 red pepper, sliced thin
Cilantro, chopped for garnish
1/2 box fettucini
8 oz. chicken breast, grilled

Heat alfredo sauce and canned tomatoes with sliced peppers and 1 tsp. cajun seasoning.
Add sliced grilled chicken to the sauce.
Cover and simmer on low for about 8-10 mins or until the peppers are beginning to soften. Stir often.

Boil pasta and drain well.

Toss pasta with the sauce, veggies and chicken.

Garnish with chopped cilantro and a dash of Tabasco sauce.