“Meatless Monday” Recipe of the Week – Mushroom Ragout with Herbed Ricotta and Pappardelle

September 12, 2022 at 6:01 AM | Posted in Eating Well, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Mushroom Ragout with Herbed Ricotta and Pappardelle. The recipe comes from the EatingWell Website, where they have countless Meatless Recipes! Some of the Ingredients you’ll be needing are Mushrooms, Garlic, Onions, Tomato Paste, White Wine, Part-Skim Ricotta Cheese, Herbs, Spices, and Whole Wheat Pappardelle Pasta. Find this recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Mushroom Ragout with Herbed Ricotta and Pappardelle
This mushroom ragout is topped with dollops of ricotta, which cut through the acidity of the tomato-based sauce for a balanced flavor and creamy texture.

Ingredients
3 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as maitake, shiitake, oyster and/or cremini, trimmed and halved
1 medium onion, chopped
3 cloves garlic, grated, divided
1 teaspoon chopped fresh thyme
1 tablespoon tomato paste
¾ teaspoon salt
½ teaspoon ground pepper, divided
¼ cup dry white wine
1 (15 ounce) can no-salt-added diced tomatoes
½ cup part-skim ricotta cheese
¼ cup chopped fresh herbs, such as tarragon and/or parsley, plus more for garnish
8 ounces pappardelle pasta, preferably whole-wheat

Directions
Step 1
Put a large pot of water on to boil.

Step 2
Heat oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring once, until browned, about 4 minutes. Add onion, two-thirds of the garlic and thyme; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add tomato paste, salt and 1/4 teaspoon pepper and cook, stirring, for 1 minute. Stir in wine and tomatoes and bring to a simmer. Cover and cook for 5 minutes.

Step 3
Meanwhile, combine ricotta, herbs, the remaining garlic and 1/4 teaspoon pepper in a small bowl.

Step 4
Cook pasta in the boiling water according to package directions. Using tongs or a slotted spoon, transfer the pasta directly to the skillet, allowing some of the pasta-cooking water to drip into the pan. Cook, stirring, until the pasta is coated with the sauce, about 1 minute. Serve the pasta topped with the ricotta mixture and more herbs, if desired.

Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving: 432 calories; fat 15g; cholesterol 40mg; sodium 503mg; carbohydrates 56g; dietary fiber 5g; protein 16g; sugars 8g; niacin equivalents 4mg; saturated fat 3g; vitamin a iu 731IU; potassium 623mg.
https://www.eatingwell.com/recipe/7896353/mushroom-ragout-with-herbed-ricotta-pappardelle/

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“Meatless Monday” Recipe of the Week – EGGPLANT LASAGNA

January 3, 2022 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Eggplant as the Noodles. It’s 318 calories and 10 net carbs per serving! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

EGGPLANT LASAGNA
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner. Recipe for Eggplant Lasagna from our recipe section.

Ingredients

Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt’s Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt’s Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese

Directions

1 – Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 – In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 – Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 – In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 – Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 – Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 – Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 – Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
NOTES:
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipe/eggplant-lasagna

VEGETABLE LASAGNA

July 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for Vegetable Lasagna. To make the Lasagna some of the ingredients you’ll be needing are Garlic Cloves, Mushrooms, Zucchini, Carrot, Red Bell Pepper, Red Onion, Spices, Dry Red Wine, Ricotta Cheese, Basil Pesto, Shredded Part-Skim Mozzarella Cheese, and more! So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

VEGETABLE LASAGNA
This recipe may be doubled and made in a 9×13 baking dish for 12 servings. Recipe for Vegetable Lasagna from our Main Dishes recipe section.

Ingredients

6 pieces Dreamfields Lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup sliced mushrooms
3/4 cup chopped zucchini (1 small zucchini)
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1/4 teaspoon black pepper
1/4 cup dry red wine
2 cups tomato-basil pasta sauce
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons commercial basil pesto
Nonstick cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions

1 – Preheat oven to 375ºF.
2 – Cook lasagna according to package directions. Drain and cut each piece in half.
3 – Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
4 – In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
5 – Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
6 – Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
NOTES:
This recipe may be doubled and made in a 9×13 baking dish for 12 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 331
Calories from fat: 37
Fat: 14 grams
Saturated Fat: 5 grams
Fiber: 6 grams
Sodium: 652 milligrams
Cholesterol: 24 milligrams
Protein: 16 grams
Carbohydrates: 0 grams
https://diabeticgourmet.com/diabetic-recipes/vegetable-lasagna

“Meatless Monday” Recipe of the Week – Cheese-Stuffed Shells in Marinara Sauce

January 25, 2021 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 Cheese-Stuffed Shells in Marinara Sauce. To make this week’s recipe you’ll be needing Jumbo Whole Wheat Pasta Shells, Shredded Mozzarella Cheese, Ricotta Cheese, BUITONI Refrigerated Freshly Shredded Parmesan Cheese, Egg, Ground Black Pepper, and BUITONI Refrigerated Marinara Sauce. Meatless Mondays! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cheese-Stuffed Shells in Marinara Sauce
Your family will love this Italian favorite. Add a tossed salad and warm bread and sit down to a satisfying meal together.

Recipe Ingredients:
12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup (4 ounces) shredded mozzarella cheese – divided use
1 cup (8 ounces) ricotta cheese
1/2 cup (1.5 ounces) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12x7x2-inch baking dish. Pour sauce over shells.
3 – Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese-stuffed_shells_in_marinara_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Cheesy Baked Ziti

January 4, 2021 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 Cheesy Baked Ziti. Some of the ingredients you’ll be needing are Ziti Pasta, Garlic Cloves, Low Sodium Diced Tomatoes, Low Fat Ricotta Cheese, Shredded Low Fat Mozzarella Cheese, Grated Parmesan Cheese, Parsley, Basil, and more! Meatless and Delicious! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cheesy Baked Ziti
Recipe Ingredients:

1 pound ziti, rigatoni, mostaccioli or other medium pasta shape, uncooked
Vegetable oil cooking spray
1 onion, chopped (about 1 cup)
2 garlic cloves, minced
1 (14.5-ounce) can low-sodium diced tomatoes, drained
1 (15-ounce) container low-fat ricotta cheese
2 cups shredded low-fat mozzarella cheese – divided use
4 tablespoons freshly grated Parmesan cheese – divided use
1/2 cup skim milk
1/3 cup chopped Italian parsley
1/3 cup chopped fresh basil (or 1 tablespoon dried)
1/2 teaspoon black pepper
1/4 teaspoon salt

Cooking Directions:

1 – Prepare pasta according to package directions. Drain and set aside in large bowl.
2 – Preheat the oven to 400°F (205°C).
3 – Spray a non-stick skillet with vegetable oil cooking spray. Heat oil over medium heat. Add onions and sauté until tender, about 5 minutes. Add garlic and sauté 1 more minute. Remove from heat. Stir in tomatoes.
4 – Place ricotta cheese, 1 1/2 cups of the mozzarella cheese, 2 tablespoons of Parmesan cheese and milk in a food processor or blender. Process until smooth.
5 – Add the tomato and cheese mixtures, parsley, basil and pepper to the cooked pasta. Toss well to combine.
6 – Spray a 2 1/2 to 3-quart baking dish (a 12x9x2-inch oblong dish works well) with vegetable spray. Spoon the pasta mixture into the dish. Sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan cheeses.
7 – Bake at 400°F (205°C) for 20 minutes, or until lightly browned.
Makes 8 servings.
https://www.cooksrecipes.com/mless/cheesy_baked_ziti_recipe.html

Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad

June 26, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | 1 Comment
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This week’s Jennie – O Turkey Recipe of the Week – Oven Roasted Squash Salad. To make this dish you’ll be needing Acorn Squash, Butternut Squash, Olive Oil, Salt, Ground Pepper, Arugula Leaves, Red Onion, Pistachios, Ricotta Cheese, White Wine Vinegar, Honey, Dijon Mustard, and JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Oven Roasted Squash Salad
Complete the Thanksgiving spread with Roasted Squash Salad, a delicious seasonal mix of two types of oven roasted squash tossed with fresh arugula! This recipe is a quick and easy side dish or appetizer guests will love!

INGREDIENTS
1 medium acorn squash, cut in half
1 medium butternut squash, cut in half
2 tablespoons olive oil, plus ¼ cup, divided
1½ teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
8 cups arugula leaves
¼ cup thinly sliced red onion
¼ cup pistachios, toasted
2 ounces aged ricotta cheese, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
6 slices JENNIE-O® Lower Sodium Turkey Bacon made with Sea Salt

DIRECTIONS
1) Place acorn and butternut squash on jellyroll pan, cut sides up. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and ¼ teaspoon pepper. Bake 25 minutes or until slightly browned and tender. Let stand 10 minutes. Slice and set aside.
2) In large bowl, toss together arugula, onion slices and pistachios. Top with squash slices and ricotta cheese.
3) In small bowl, whisk together vinegar, honey, and mustard. Slowly add remaining ¼ cup olive oil, whisking constantly. Season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Drizzle desired amount of dressing over salad.
4) Cook turkey bacon as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Chop bacon and sprinkle over salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 190
Protein 4g
Carbohydrates 12g
Fiber 2g
Sugars 3g
Fat 15g
Cholesterol 10mg
Sodium 560mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/1188-oven-roasted-squash-salad

Healthy Penne Recipes

June 3, 2020 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Penne Recipes. Here’s some Delicious and Healthy Penne Recipes with recipes including Slow-Cooker Pork Sausage Bolognese, Italian-Style Turkey and Penne Skillet, and Pasta with Ricotta and Summer Vegetables. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Penne Recipes
Find healthy, delicious penne recipes including cheese, chicken and vodka sauce penne. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Pork Sausage Bolognese
Here’s the meaty, saucy pasta that we all crave. If you have any slow-cooker bolognese leftovers, freeze them and reheat on a cold night when you’re in need of a hot, comforting dish. Serve with a simple, crisp salad and crusty bread. For the prettiest appearance, sprinkle with whole fresh basil leaves instead of chopped oregano……………………………..

Italian-Style Turkey and Penne Skillet
This delicious one-skillet pasta meal-for-two is ready in just 35 minutes! Turkey–seasoned with a spicy Italian-seasoning blend–is served with tomoto sauce and wilted spinach over multi-grain pasta……………………………..

Pasta with Ricotta and Summer Vegetables
Getting in your daily servings of vegetables is easy when you feature this veggie-loaded pasta recipe. It’s full of broccoli, asparagus, and tomatoes and a creamy ricotta-tomato sauce–you’ll be amazed that it takes just 25 minutes to prepare……………………………………

* Click the link below to get all the Healthy Penne Recipes
http://www.eatingwell.com/recipes/19260/ingredients/pasta-noodle/pasta-by-shape/penne/

Healthy Italian Dessert Recipes

December 19, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Italian Dessert Recipes. Find some Delicious and Healthy Italian Dessert Recipes with recipes including; Coffee ‘n’ Cream Biscotti, Almond Cannoli with Lemon-Basil Ricotta Cream Filling, and Almond Panna Cotta with Blueberry Sauce. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Italian Dessert Recipes
Find healthy, delicious Italian dessert recipes, from the food and nutrition experts at EatingWell.

Coffee ‘n’ Cream Biscotti
These sweet Italian cookies will be perfect with your afternoon or evening coffee. Each coffee-flavored biscotti is covered in melted chocolate and will practically melt in your mouth…………

Almond Cannoli with Lemon-Basil Ricotta Cream Filling
Homemade cannoli shells are filled with a creamy lemon and ricotta cheese filling with a hint of fresh basil for a gourmet dessert. For a shortcut, you can substitute purchased cannoli shells (8 full-size or 16 mini)………………

Almond Panna Cotta with Blueberry Sauce
Panna cotta means “cooked cream” in Italian. This version of the delicious Italian dessert is flavored with amaretto or almond extract and served with a luscious blueberry sauce……………………

* Click the link below to get all the Healthy Italian Dessert Recipes
http://www.eatingwell.com/recipes/21081/cuisines-regions/european/italian/desserts/

“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!

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