This is a pretty quick and easy recipe for Lasagna that is lower in fat and sodium.
1 lb 97% Lean Ground Beef – cook and drain
1 16 oz can cut Tomatoes (diced) Rinse
1 6 oz can Tomato paste
8 – 12 oz Classico (Tomato and Basil)
1 tsp Basil Dryed
1 tsp Salt or
6 strips of whole wheat or glutin free Lasagna noodles – cook w/ 1 tsp Oil + Salt
Drain & rinse in colander
2 ½ cups Ricotta Cheese
½ cup Parmesan or Romano cheese
2 Tbsp Parsley
1 tsp Salt
½ tsp Pepper
In 13 x 9 pan, layer:
½ of Noodles
½ of Ricotta mixture
½ of Mozzarella (shredded)
½ of meat
Sprinkle ¼ cup Parmesan or Romano on top
Bake 30 – 35 min. at 375
Removing plastic from the kitchen
The CDC found BPA in 93% of urine samples collected in 2004, this is scary because BPA mimics estrogen in the body and not only does it increase cancer cell growth but it reduces sperm count. High estrogen levels have linked it to the US’s children going through puberty at a younger age than ever. If BPA mimics estrogen then it is safe to say that this it contributing to the problem. The FDA has admitted that all plastic leach chemicals into our food.
Continue reading Removing plastic from the kitchen
Crunchy Butternut Brand Cereal
Why pay $4.00 or more for a box of healthy cereal when you can make some yourself and know that it is preservative and additive free. Substitute the squash for sweet potato or even mashed banana.
1 cup Sugar
2 cups mashed squash
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 ½ teaspoons baking powder
3 cups wheat brand
2 cups whole wheat flour
Stir all ingredients together, pour into 2 9×13 pans. Bake at 350 for 30-40 minutes until crispy. Let cool, crumble and return to pans. Place in oven at lowest temperature stirring occasionally until dry. Eat as cereal with milk.
Who doesn’t love bacon, with this recipe you can make your own salad dressing and although it is made with bacon it is still better for you than store bought kind.
4-6 slices bacon
1 egg, beaten
¼ cup minced onion
3 tablespoons vinegar
3 tablespoons sugar
2 tablespoons water
Fry bacon then break into bits. Add other ingredient to hot bacon fat. Bring to a boil to thicken slightly. Pour over kale or other greens raw or cooked; layer on top the bacon bits and some hard boiled egg.
Pumpkin Marble Cheesecake
Two of my favorite foods, pumpkin and cheesecake, yum! This would make a great addition to you holiday table.
20 gingersnaps cookies crushed
½ cup pecans finely chopped
¼ cup melted butter
2 (8oz) packages cream cheese
¾ cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
Preheat the oven to 350 degrees; spray a 9-in spring form pan with cooking spray. Combine cookie crumbs, pecans and butter until blended, press into bottom and sides of the pan and bake 8-10 minutes. Let cool. Combine cream cheese ½ cup of the sugar and the vanilla. Add eggs one at a time beating well after each one. Remove one cup of batter, cover and refrigerate for 15 minutes. To the remaining batter add the rest of the sugar, pumpkin cinnamon and nutmeg, mix until well blended. Spoon half of the refrigerated batter into crust in dollops, layer pumpkin batter over top then the other half of the non-pumpkin batter. Using a butter knife, swirl through the batter several times. Bake for 50-60 minutes. Let cool in pan, refrigerate for at least 3 hours before serving.
Recipe from USA Weekend.
Pumpkin Gingerbread Truffle
This recipe looks amazing but I have not tried it yet. It was taken from County living magazine’s Dec. issue. I want to make some unusually treats this year and this recipe caught my eye. I hope to make this for the holidays which is why I included it. If you make this I would love to hear how it turned out and what you would do differently.
2 pkgs. Gingerbread cake mix
1 pkg. cook a serve vanilla pudding mix
3 cups milk
1 can (29 oz) solid pack pumpkin
½ cup packed brown sugar
1 ½ tsp. cinnamon
½ tsp. nutmeg
1 carton (12 oz) frozen whipped topping thawed and divided
Prepare and bake gingerbread according to package directions, using 2 greased 9-inch round baking pans. Cool completely on wire racks. Meanwhile, combine pudding mix and milk in large saucepan, stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and sir 1 to 2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin, brown sugar, cinnamon and nutmeg; stir into pudding. In a 4 quart serving bowl, crumble on gingerbread cake; press down gently. Top with half the pudding mixture and some whipped topping. Repeat layers, ending with whipped topping. Sprinkle with chopped nuts or crumbled gingersnaps. Cover and store in the refrigerator over night but no longer.
Cranberry Nut bars
This is a yummy alternative to all the rich deserts of the season. It is a little healthier than the others too. The fruit and healthy fat from the nuts makes this a nutritious treat. These are a great make ahead gift that store just as easily as other cookies.
1 cup sugar
1 cup flour
1/3 cup melted butter
1 ¼ cups fresh cranberries
½ cup chopped walnuts
Preheat oven to 350 degrees. Grease an 8 inch baking pan. Beat eggs until thick; gradually add sugar until thoroughly blended. Stir in flour and melted butter, mix well. Add cranberries and walnuts mix until just combined. Pour in pan and bake for 40-45 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Cool completely and cut into bars. Recipe from Ocean Spray.
This recipe goes perfectly with yesterday’s recipe for spicy nuts. Use your favorite pretzel varieties, any shape. Give in a gift basket with the spicy nuts and their favorite beverage and your set. Tasty alternative to the giant tins of popcorn you can get at the grocery store. Also this is a great item to bring to a holiday party, were there will be lots of sweets this salty snack will sand out.
4 10 oz packages of pretzels
1 cup vegetable oil
1 envelope ranch salad dressing mix (I suggest Hidden Valley)
1 tablespoon stake seasoning (McCormick’s Grill Mates Montreal Steak Seasoning is good)
2 to 3 teaspoons cayenne pepper
1 teaspoon dill weed
Empty pretzels into a large bowl. In a small bowl combine the oil, and seasonings. Pour over pretzels and toss to coat. Transfer coated pretzels to two 9×13 baking pans and bake for 50-60 minutes stirring after every 15 in a 250 degree oven. Once cool store in an air tight container. Give in a tin or decorated container alone or as part of a gift basket.
Use your favorite raw nuts in this yummy recipe. Give in a gift basket with tomorrow’s recipe and their favorite beverage. This would be a great gift basket for the football fan in your life. If you don’t like the nuts quite so hot you can always reduce the amount of cayenne pepper.
1 tablespoon vegetable oil
2 cup raw nuts (almonds or cashews are good)
½ to 1 teaspoon cayenne pepper
½ teaspoon ground coriander
¼ teaspoon salt
Dash of cinnamon
Dash of ground cloves
In a heavy skillet (I would suggest cast iron), heat oil over medium heat, add nuts. Cook and sir often for 3-5 minutes or until lightly browned. Add seasonings; sir to coat. Remove from pan and cool completely.Serve warm or cold. To sever warm place in baking dish and heat for 5 minutes at 300.
This is a super cute gift idea. Be sure and make a lot of them because they will get eaten before they get where you plan to take them. For a gift just fill a tin or mason jar and make a cute label.
1 bag mini twist pretzels
2 bags Hershey’s Chocolate Kisses
1 bagHolidayred and green M&M’s
First unwrap all kisses and place in a bowl, then open M&M’s and pour into separate bowl. On an ungreased cookie sheet line up pretzels in a single layer and place one kiss on each pretzel. Place in preheated oven at 300 degrees until the kisses are just starting to melt about 3 minutes. Remove cookie sheet from oven and place one M&M in the center of the melted Kiss. Let cool until the chocolate is hard before removing from cookie sheet. Putting them in the freezer will speed up the process; I suggest that you have multiple cookie sheets.