“Meatless Monday” Recipe of the Week – Three Cheese Manicotti

January 22, 2018 at 6:28 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Three Cheese Manicotti. You can find many versions of this at various websites, I’m using the one on the CooksRecipes website. The Cooks site has such a great selection of recipes to please all tastes, cuisines, or diets. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Three Cheese Manicotti
This recipe calls for purchased marinara sauce, but you can use about 1 3/4 cups homemade marinara or even leftover spaghetti sauce (should you conveniently happen to have some on hand). Whatever sauce is used, this pasta dish is easy enough to prepare for a weeknight supper, yet impressive enough to serve company.

Recipe Ingredients:
1 (12-ounce) package manicotti pasta shells (or 14 manicotti shells)
2 (15-ounce) cartons ricotta cheese
4 1/2 cups mozzarella cheese, grated – divided use
1 cup freshly grated Parmesan cheese – divided use
2 large eggs, lightly beaten
2 tablespoons chopped fresh flat-leaf parsley or 1 tablespoon dried parsley leaves
1 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 (26-ounce) jar marinara sauce

Cooking Directions:
1 – Grease a 10 x 15-inch sided baking pan, such as a jelly roll pan; set aside.
2 – Cook manicotti pasta shells according to package directions; drain and set aside.
3 – In large bowl combine the ricotta cheese, 3 cups mozzarella cheese, 3/4 cup Parmesan cheese, beaten eggs, parsley, salt and pepper, mixing well. Divide mixture into 14 balls*.
4 – Carefully split a manicotti shell open. Shape a cheese ball to fit the shell; close shell and lay seam-side down into prepared baking pan (do not crowd the manicotti, allow some space between); repeat procedure with remaining shells and cheese balls.
5 – Pour marinara sauce evenly over shells, spreading as needed to completely cover the shells with sauce so they won’t dry out while baking. Top with remaining 1 1/2 cups mozzarella and 1/4 cup Parmesan cheese.
Bake uncovered at 350°F (175°C) for 30 to 35 minutes or until bubbly and cheese filling is set.
6 – Makes 14 manicotti.

*An easy way to divide the ricotta cheese mixture evenly is to form a “log” using plastic wrap, then divide the log into 14 sections.

Variation: 3 Cheese & Spinach Manicotti – For filling, combine 1 (15-ounce) carton, 2 cups shredded mozzarella, 1/2 cup freshly grated Parmesan cheese, 1 large egg, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper and and 1 (10-ounce) package frozen chopped spinach that has been thawed and squeezed dry; proceed as instructed above for filling manicotti; topping with the marinara sauce, then 1 1/2 cups shredded mozzarella and 1/4 cup Parmesan.

Nutritional Information Per Serving (1/14 of recipe): 362.3 calories; 39% calories from fat; 16.0g total fat; 82.5mg cholesterol; 847.3mg sodium; 370.9mg potassium; 28.8g carbohydrates; 0.8g fiber; 5.5g sugar; 28.0g net carbs; 25.0g protein.
https://www.cooksrecipes.com/mless/three-cheese-manicotti-recipe.html

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“Meatless Monday” Recipe of the Week – Linguine with Walnut Lemon Cream Sauce

January 8, 2018 at 6:17 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Linguine with Walnut Lemon Cream Sauce. My neighbor sent me this recipe and it’s web link, to the CooksRecipes website. Anything topped with Walnuts has to be good! As I said you can find this dish at the CooksRecipes website. Check the site out and their huge selection of recipes., one of the best! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Linguine with Walnut Lemon Cream Sauce
This speedy main meal is ready in less than 30 minutes. Zesty lemon and crunchy walnuts make this pasta scrumptious! Garnish with extra grated lemon peel and walnut halves.

Recipe Ingredients:
1 cup whipping cream
1 teaspoon grated lemon peel
1 pound linguine uncooked
2 tablespoons butter
1 1/2 cups sliced mushrooms
1/3 cup chopped, toasted California Walnuts
2 tablespoons freshly grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

Cooking Directions:
1 – In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes.
2 – Cook pasta according to package directions.
3 – Meanwhile, in large skillet, melt butter; sauté mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and ground black pepper; sprinkle with parsley.
Makes 4 servings.

https://www.cooksrecipes.com/mless/linguine_with_california_walnut_lemon_cream_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Winter Vegetable Hash

January 1, 2018 at 7:21 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Winter Vegetable Hash. The perfect Winter Dish, Winter Vegetable Hash. With these Vegetables and Spices you’ll never miss the meat! You can add your own favorite Vegetables and Spices if you like. Enjoy and Eat Healthy in 2018!

Winter Vegetable Hash

Ingredients
3 tablespoons extra light olive oil
2 tablespoons light butter
1 pound Yukon Gold potatoes, diced
1 carrot, chopped
1 parsnip, chopped
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
2 teaspoons ground roasted cumin
1 teaspoon ground nutmeg
1 pinch sea salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Directions
1 – Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, carrots, parsnips, mushrooms, pepper, squash, and shallot. Season with garlic powder, cumin, nutmeg, sea salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2 – Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

“Meatless Monday” Recipe of the Week – Spanish Vegetable Medley

December 18, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Spanish Vegetable Medley. Made with Potatoes, Carrots, Green Peas, Artichokes, and more! A stew that pleases and you’ll never miss the meat! You can find this recipe at one of my favorite recipe sites, CooksRecipes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Spanish Vegetable Medley

This light stew (menestra de verduras) has many regional variations, and it can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Artichokes, peas, asparagus, and parsley make this a very springlike stew. Make sure to enjoy the wonderful aroma. Serve with a crusty bread and the colorful salad.

Recipe Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
1/2 cup dry white wine
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
12 stalks slender asparagus, bottoms trimmed, and cut into 1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas (you can use fresh once they’re in season)
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
2 – Add the potatoes, carrots, mushrooms, 2 cups water, and paprika. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until tender-crisp, about 10 minutes.
3 – Stir in the artichoke hearts, peas, and parsley. Add lemon juice and salt and pepper to taste. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently as needed; taste and correct the seasonings and add just a bit more water if needed.

Makes 6 servings.

http://www.cooksrecipes.com/mless/spanish_vegetable_medley_recipe.html

“Meatless Monday” Recipe of the Week – Baked Mushroom Parmesan

December 11, 2017 at 6:46 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Mushroom Parmesan. Portabella Mushrooms, Tomato Pasta Sauce, Basil Leaves, Shredded Mozzarella Cheese, and Parmesan Cheese are the main ingredients in this dish. With these meaty Portabella Mushrooms you’ll never miss the “Meat”. It’s from one of my favorite sites, CooksRecipes. Be sure to check the Cooks site out for any recipe you are looking for. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Baked Mushroom Parmesan

Recipe Ingredients:
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce – divided use
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Cooking Directions:
1 – Heat oven to broil, with top rack about 4-inch from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes
2 – Remove mushrooms from baking dish, drain excess liquid.
3 – Reduce oven temperature to 400°F (205°C).
4 – Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan.
5 – Bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.

http://www.cooksrecipes.com/mless/baked_mushroom_parmesan_recipe.html

“Meatless Monday” Recipe of the Week – Pronto Poach Vegetable MONDAY

December 4, 2017 at 6:26 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a – Pronto Poach Vegetable. Poached Egg Italian Style,  Vegetables, and Seasoned Yogurt make up this week’s Recipe. It’s from the CooksRecipes website. Check out the Cooks site for any recipe you may be looking for. They have Recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Pronto Poach Vegetable

An economical, fast and easy main dish of poached eggs served over Italian-style vegetables and topped with seasoned yogurt.

Recipe Ingredients:

1 (10-ounce) package frozen Italian-style vegetables with sauce
2/3 cup water
4 large eggs
1/4 cup plain low-fat yogurt
1/2 teaspoon Italian salad dressing mix

Cooking Directions:

1 – Microwave vegetables according to package directions. Set aside. Keep warm while poaching eggs.

2 – Pour water into l-quart bowl or baking dish. Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 3 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Lift out with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.

3 – Spoon 3/4 cup of the reserved vegetables on each of 2 serving plates. Top each with 2 of the poached eggs. Stir together yogurt and salad dressing mix until well blended. Spoon 1 tablespoon of the yogurt mixture over each egg.

Makes 2 servings.

http://www.cooksrecipes.com/mless/pronto_poach_vegetale_recipe.html

“Meatless Monday” Recipe of the Week – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

November 27, 2017 at 6:04 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread. Grilled Tofu seasoned with Granulated Garlic, Hungarian Paprika, and Ground Cumin. Serve with Chimichurri Sauce and Grilled Garlic Bread. The recipe is from the CooksRecipes website (http://www.cooksrecipes.com/index.html). The Cook’s site has a huge selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy!

 

Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Recipe Ingredients:

Chimichurri Sauce:
2 cups lightly packed chopped parsley
4 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
1/4 cup of vegetable or olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons lemon juice

Cumin Rub:
1 teaspoon granulated garlic
1/2 teaspoon smoked paprika or Hungarian paprika
1/2 teaspoon ground cumin
1 pound water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 inch thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

Cooking Directions:

1 – For Chimichurri Sauce: Place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2 – For Cumin Rub: Combine the garlic, paprika and cumin; mix well. Set aside.
3 – Cut the tofu in half lengthwise to make 2 “steaks” about 3/4-inch thick. Brush lightly with olive oil. Press the Cumin Rub into both sides of the tofu steaks.
4 – Place tofu steaks in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3 to 4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3 to 5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
5 – For Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub 1 side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.

Makes 4 servings.
http://www.cooksrecipes.com/mless/grilled_tofu_with_chimichurri_sauce_and_grilled_garlic_bread_recipe.html

“Meatless Monday” Recipe of the Week – Tamale Pie

November 20, 2017 at 6:30 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Tamale Pie. Vegetarian tamale pie with fillings of Onion, Bell Pepper, Olives, Spices, and more! I came across many recipes for this but I went with the one at CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes and cuisines. So check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Tamale Pie
This great tasting vegetarian tamale pie is sure to become a family favorite for meatless entrées.

Recipe Ingredients:

Filling:
3 cups cooked cranberry or dark or light red kidney beans, drained, rinsed, and mashed
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 tablespoon corn oil
2 tablespoons tomato paste
1 heaping teaspoon chili powder
1/2 cup water
1/4 cup green olives, sliced
3 tablespoons fresh parsley, minced
Salt and ground black pepper to taste

Crust:
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 large egg, lightly beaten
1/2 cup milk
2 tablespoons olive oil
2 tablespoons green chiles, chopped

Topping:
1/2 cup shredded sharp cheddar cheese

Cooking Directions:

1 – In a large skillet, sauté onions, garlic, and green pepper in oil. Stir in tomato paste and chili powder. Then add water, beans, olives, parsley, salt and black pepper. Simmer mixture, stirring, until heated through.
2 – Spread bean mixture evenly in a greased 8-inch baking dish or shallow casserole.
3 – In a medium bowl, combine cornmeal, flour, salt, and baking powder. Add egg, milk, oil, and green chiles. Stir mixture until ingredients are moist.
4 – Spread batter over bean mixture and top with cheese.
5 – Bake, uncovered, at 400°F (205°C) for 20 minutes or until crust is golden brown.
Makes 4 to 6 servings
http://www.cooksrecipes.com/mless/tamale_pie_recipe.html

“Meatless Monday’ Recipe of the Week – Queso Tortilla Torte

November 13, 2017 at 6:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s Meatless Monday Recipe of the Week is a Queso Tortilla Torte. Made with; Green Chilies, Onions, Refried Beans, Tomatoes, Cheese, and Corn Tortillas. You can find this recipe at the CooksRecipes website. The Cooks site has a huge selection of recipes for all cuisines and tastes! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Queso Tortilla Torte
Corn tortillas stacked and filled with a seasoned mixture of mild green chiles and green onions, refried beans and three types of cheese.

Recipe Ingredients:

1 cup green chiles, mild, diced, drained
3/4 cup green onions, chopped
1/2 tablespoon ground cumin*
24 (6-inch) corn tortillas
1 1/2 cups shredded Wisconsin Cheddar cheese
3 cups shredded Wisconsin Monterey Jack Hot Pepper cheese
2 cups refried beans
3 cups shredded Wisconsin Monterey Jack cheese
3/4 cup tomatoes, diced
Suggested garnishes: sour cream, hot peppers, red or green taco sauce

Cooking Directions:

1 – Mix together the green chiles, green onions and cumin.
2 – Assemble 6 tortillas on sheet pans lined with silicone paper, as follows:
3 – First Layer: Corn tortilla, 1/4 cup (about 2 ounces) green chile mixture and 2 tablespoons Wisconsin cheddar cheese.
4 – Second Layer: Corn tortilla, 1/2 cup Wisconsin Hot Pepper cheese.
5 – Third Layer: Corn tortilla, 1/3 cup (about 3 ounces) refried beans and 1/4 cup Wisconsin Monterey Jack cheese.
6 – Fourth Layer: Corn tortilla, 1/4 cup Wisconsin Monterey Jack cheese, 2 tablespoons tomato and 2 tablespoons Wisconsin cheddar cheese.
7 – Bake in oven at 375°F (190°C) for 8 to 10 minutes. Let stand 2 minutes.
8 – Cut each torta in half; serve one half atop the other. Or cut into quarters; do not stack. Garnish as desired.
Makes 12 quesadillas.

Variations:

* You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
* Add cooked crumbled ground beef, pork or chorizo to potato mixture.
* For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
http://www.cooksrecipes.com/mless/queso_tortilla_torte_recipe.html

“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage MONDAY

November 6, 2017 at 6:22 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Potatoes and Collard Greens with Vegan Sausage. Yukon Potatoes, Sweet Potatoes, Collard Greens, and Vegan Sausage make up this week’s recipe! It’s from one of my favorite recipe sites – CooksRecipes. The Cooks site is loaded with recipes to please all tastes so check it out today! Enjoy and eat Healthy! http://www.cooksrecipes.com/index.html

 

Potatoes and Collard Greens with Vegan Sausage
Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.

Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste

Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

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