“Meatless Monday” Recipe of the Week – Italian Vegetarian Bake

November 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Italian Vegetarian Bake. This a Vegetable Casserole made using; Zucchini, Onion, Celery, Vegetarian Vegetable Flavor Bouillon Cube, Spinach, Spices, Mozzarella Cheese, Ricotta Cheese, Romano Cheese, and BUITONI Refrigerated Marinara Sauce. Now that’s Italian! The recipe is from one of my favorite recipe sites, the CooksRecipes website. At the Cooks site you’ll find one of the largest selections of recipes you can find. Recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Vegetarian Bake
Serve squares of this deliciously wholesome vegetable casserole topped with marinara sauce and shredded Romano cheese.

Recipe Ingredients:
2 tablespoons olive oil
2 large zucchini, diced (about 2 cups)
1 small onion, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/4 teaspoon crushed red pepper flakes
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese – divided use
3/4 cup seasoned bread crumbs
3/4 cup ricotta cheese
3 large eggs, lightly beaten
1/4 cup BUITONI Refrigerated Freshly Shredded Romano Cheese
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Grease 9 x 5-inch loaf pan.
2 – Heat oil in large skillet over medium-high heat. Add zucchini, onion, celery, garlic, bouillon and crushed red pepper; cook, stirring frequently, for 4 to 6 minutes or until vegetables are tender. Remove from heat.
3 – Combine spinach, 1/2 cup mozzarella cheese, bread crumbs, ricotta cheese, eggs and Romano cheese in large bowl until blended. Stir in vegetable mixture. Press mixture into prepared pan. Sprinkle with remaining mozzarella cheese.
4 – Bake for 40 to 45 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Heat sauce until warm. Slice; serve with sauce.
Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_vegetarian_bake_recipe.html

Kitchen Hint of the Day

October 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Ricotta Cheese plus…………….

When making Lasagna instead of using all of ricotta, combine ricotta with sour cream for the creamiest ricotta you ever did taste. Excellent flavor!

“Meatless Monday” Recipe of the Week – Four Cheese Mostaccioli Vegetable Lasagna

September 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is a Four Cheese Mostaccioli Vegetable Lasagna. You’ll need the Four Cheese – Ricotta Cheese, Parmesan Cheese, Mozzarella Cheese, and Provolone Cheese. For the Pasta its Mostaccioli along with all the other ingredients. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes so be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Mostaccioli Vegetable Lasagna
A wholesome, hearty and delicious four cheese mostaccioli pasta and vegetable casserole.

Recipe Ingredients:
1 (16-ounce) package frozen broccoli, cauliflower, and carrot blend
6 tablespoons butter
1 red pepper, chopped
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups milk
2 cups (16 ounces) Wisconsin Ricotta cheese
1/2 cup (1 1/2 ounces) Wisconsin Parmesan cheese, shredded
1/4 cup fresh basil leaves, minced, or 1 teaspoon dried basil leaves, crumbled
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 cup (4 ounces) Wisconsin Provolone cheese, shredded
3 cups mostaccioli, cooked according to package directions and drained*

Cooking Directions:
1 – Preheat the oven to 350°F (175°C).
2 – Thaw frozen vegetables and drain well. Chop coarsely. Set aside.
3 – Microwave butter in 1 1/2 quart bowl on high for 1 1/2 minutes or until melted.
4 – Stir in red pepper, onion, and garlic. Microwave 3 to 4 minutes or until pepper and onion are tender.
5 – Blend in flour, nutmeg and salt. Microwave 30 seconds.
6 – Stir in milk. Microwave 5 to 7 minutes or until mixture just boils and is thickened, stirring every 2 minutes.**
7 – In separate bowl, combine ricotta cheese, Parmesan cheese and basil.
8 – In an additional bowl, combine mozzarella and provolone cheese.
9 – Arrange half the mostaccioli in a single layer in bottom of 8 x 12 baking dish.
10 – Top with 1/2 of the white sauce mixture, all of the ricotta mixture, all of the vegetable mixture and 1/2 of the mozzarella mixture; press down lightly.
11 – Top with remaining mostaccioli in single layer, remaining white sauce, and remaining mozzarella cheese mixture.
12 – Bake for 40 to 45 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Makes 8 servings.

*1 1/2 cups dry, uncooked mostaccioli.

**Alternately, make the white sauce on the top of the stove: Melt butter in medium sauce pan. Stir in red pepper, onion and garlic. Sauté for 4 to 5 minutes. Blend flour, nutmeg and salt into the mixture and cook 2 minutes, stirring. Gradually add milk and cook, stirring, over low to medium heat, until the mixture is thick and comes to the boiling point. Remove from heat.

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

“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

“Meatless Monday” Recipe of the Week – Cheesy Spinach Pasta Pie

June 3, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheesy Spinach Pasta Pie. Creamed Spinach, Spaghetti, Ricotta Cheese, and Mozzarella Cheese are just some of the ingredients you’ll need to make this dish. The recipe is from the CooksRecipes website, one of my favorites! You’ll find a fantastic selection of recipes to please everyone, so check the site out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheesy Spinach Pasta Pie
Serve this meatless cheese, spinach and pasta casserole for brunch with fresh fruit and warm muffins.

Recipe Ingredients:
1 (9-ounce) package STOUFFER’S Creamed Spinach, defrosted according to package directions
6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 large eggs – divided use
1 cup ricotta cheese
1 cup shredded mozzarella cheese – divided use
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crushed dried basil leaves

Cooking Directions:
1 – Preheat oven to 375°F (175°C).
2 – Combine pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
3 – Bake for 7 to 10 minutes or until set.
4 – Combine creamed spinach, remaining eggs, ricotta cheese, 1/2 cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
5 – Bake for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

Makes 6 servings.

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

“Meatless Monday” Recipe of the Week – Italian Spinach Egg Rolls

March 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Italian Spinach Egg Rolls. Hard Boiled Eggs, Spinach, Lasagna Noodles, and Ricotta Cheese are just 4 of the ingredients that you’ll need to make this week’s dish. Take those Hard Boiled Eggs to a new level! The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Spinach Egg Rolls
Need a recipe for hard-boiled eggs? Try this baked dish featuring lasagna noodle rolls filled with a mixture of chopped hard-boiled eggs, spinach, ricotta and mozzarella cheeses, topped with spaghetti sauce.

Recipe Ingredients:
6 lasagna noodles
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup part-skim ricotta cheese
1/2 cup low-moisture part-skim shredded mozzarella cheese
4 large hard-boiled eggs, chopped
3 large eggs, beaten
1/2 cup chopped green onions with tops
1 1/2 teaspoons Italian seasoning, crushed
1 (14-ounce) jar spaghetti sauce
Freshly grated Parmesan cheese (optional)

Cooking Directions:
1 – Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.
2 – Spread half of the spaghetti sauce over bottom of greased 11×7-inch baking dish. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil.
3 – Bake in preheated 350°F (175°C) oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_and_spinach_egg_rolls_recipe.html

Spicy Turkey Lasagna Rollers

February 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second Jennie – O Turkey Italian Recipe is a recipe for Spicy Turkey Lasagna Rollers. Made using JENNIE-O® Lean Ground Turkey along with ingredients like Spaghetti Sauce, Roasted Red Peppers, Ricotta Cheese, Spinach, Italian Blend Cheese and served all rolled up in Cooked Lasagna Noodles! Lasagna served a different way! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Spicy Turkey Lasagna Rollers
Why have big squares of lasagna when you can have fun little rollers? Think outside the square with this reimagined classic Italian recipe. Super kid-friendly and under 500 calories per serving.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (24-ounce) jar prepared spaghetti sauce, divided
1 (8-ounce) can tomato sauce
½ cup chopped red pepper, roasted
¼ teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
3 cups Italian blend cheese, divided into 3 parts
¼ cup egg substitute or 1 egg, lightly beaten
12 lasagna noodles, cooked, drained

DIRECTIONS
1) Heat oven to 350°F. Mist 13 x 9-inch baking pan with non-stick cooking spray; set aside. Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Stir in half jar spaghetti sauce, tomato sauce, red pepper, Italian seasoning and red pepper flakes. Simmer 5 minutes.
2) In medium bowl, mix ricotta cheese, spinach, 2 cups cheese and egg. Spread ¼ cup ricotta mixture over each lasagna noodle. Top with ⅓ cup sausage mixture. Tightly roll up each lasagna noodle from short end. Place rolls, seam side down, in prepared pan. Pour remaining spaghetti sauce over rolls. Sprinkle with remaining cheese. Cover with foil. Bake 30 minutes. Remove foil and bake 15 minutes or until sauce is bubbly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 25g
Carbohydrates 31g
Fiber 3g
Sugars 8g
Fat 9g
Cholesterol 45mg
Sodium 350mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/253-spicy-turkey-lasagna-rollers

 

 

Jennie – O Lean Ground Turkey

JENNIE-O® All Natural* Lean Ground Turkey is packed with nutrition, making it an amazing alternative to ground beef. Create delicious versions of your family’s favorite recipes. Tacos, meatballs, casseroles, sloppy joes, burgers and countless other recipes! With 21 grams of protein, 170 calories, and no artificial ingredients, it’s easier than ever to eat well!

* FRESH
* GLUTEN FREE
* PACKAGE SIZES: 16-OZ (1 LB), 20-OZ (1.25 LBS), 48-OZ (3 LBS), 80-OZ (5 LBS)
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size112 g

Calories 170
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat .0 g
Cholestero l80 mg
Sodium 80 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars g %
Protein 21 g %
Vitamin D mcg %
Calcium mg 2%
Iron mg 6%
Potassium mg %

INGREDIENTS
Ingredients: Turkey, Rosemary Extract.

COOKING INSTRUCTIONS

CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/products/4-lean-ground-turkey

Ruffle Turkey Lasagna

February 15, 2019 at 6:04 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a second Jennie – Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta Sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS
1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

Jennie – O Turkey Recipe of the Week – Quick and Easy Turkey Lasagna

February 15, 2019 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Quick and Easy Turkey Lasagna. It’s all Turkey Lasagna Recipes from Jennie -O today! This first one uses the JENNIE-O® Lean Sweet Italian Turkey Sausage along with Spaghetti Sauce, Lasagna Noodles, Ricotta Cheese, Parmesan Cheese, and Shredded Mozzarella Cheese. The Dish is 420 calories and 35 net carbs per serving. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Quick and Easy Turkey Lasagna
Bake up this simple Italian lasagna recipe with lean, sweet Italian turkey sausage and three kinds of cheese. Less than 500 calories per serving, done in under 60 minutes and super kid-friendly!

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 (26-ounce) spaghetti sauce
8 no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
¼ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided

DIRECTIONS
1) Heat oven to 450ºF. Crumble turkey sausage into a large pre-heated saucepan; discard casings. Cook over medium-high heat 5 to 7 minutes, breaking sausage into chunks and stirring frequently. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
2) Add spaghetti sauce; bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Place 2 noodles on bottom of 9-inch square baking dish. Spread ¼ of sauce on noodles. Combine ricotta and Parmesan cheese; spoon ⅓ of mixture over sauce. top with ⅓ cup mozzarella cheese. Repeat layering 2 more times and place last 2 noodles on top. Cover with remaining sauce.
3) Cover with foil; bake 25 minutes or until noodles are tender and sauce is bubbly. Uncover; top with remaining 1 cup mozzarella cheese. Return to oven; bake 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 31g
Carbohydrates 38g
Fiber 3g
Sugars 10g
Fat 16g
Cholesterol 65mg
Sodium 780mg
Saturated Fat 6g
https://www.jennieo.com/recipes/212-quick-and-easy-turkey-lasagna

Spinach Puffs

December 21, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s the Appetizer from Jennie – O, Spinach Puffs. Its a Puff Pastry stuffed with Spinach, Ricotta and Tomato-basil Feta Cheese. Perfect for that Christmas Day Dinner table! 210 calories and 15 carbs per serving. You can find this recipe at the Jennie – O Turkey website. Merry Christmas and Make the SWITCH in 20181 https://www.jennieo.com/

Spinach Puffs
This quick and creative holiday side dish recipe is a tasty way to fill out your holiday spread. Flaky puff pastry stuffed with spinach, ricotta and tomato-basil feta cheese. Under 300 calories per serving!

INGREDIENTS
1 (10-ounce) package frozen spinach, thawed and well drained
½ cup crumbled tomato-basil feta cheese
½ cup ricotta cheese
2 teaspoons chopped fresh dill leaves
2 eggs, divided
1 (17.3-ounce) package frozen puff pastry sheets, thawed
2 teaspoons grated lemon peel
¼ teaspoon garlic salt

DIRECTIONS
1) Heat oven to 400°F.
2) Squeeze excess liquid from spinach and coarsely chop. In medium bowl, combine spinach, feta, ricotta, dill and 1 egg. Cut 1 pastry sheet into 3 equal rectangles, along seams. Cut 1 strip from remaining sheet, giving 4 rectangles. Reserve remaining cut sheet for later use. Cut each rectangle into 3 equal squares, giving 12 squares. Place each square in cup of lightly greased 12-cup muffin pan. Divide spinach mixture evenly among squares.
3) Beat remaining egg in a small bowl. Pinch edges of pastries closed and brush with egg. Bake for 25 minutes or until pastry is puffed and browned. Sprinkle with lemon peel and garlic salt.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 7g
Carbohydrates 16g
Fiber 1g
Sugars 2g
Fat 14g
Cholesterol 35mg
Sodium 330mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/1023-spinach-puffs

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