Anzacs (cookies)
these healthy cookies are really good!
from Willow Stream The Spa, Arizona
from Self Dishes magazine
supposed to make about 4 doz.
preheat oven to 300
mix in large bowl:
1 & 1/2 c. rolled oats
1 c. + 1 TBSP whole wheat flour
2/3 c. Sucanat organic sugar (health food stores) or brown sugar???
1 & 1/4 c. sweet shredded coconut
1/4 tsp. salt (optional, but i added)
melt in small saucepan:
3/4 c. soybean margarine (health food store) or healthy margarine combination
3 TBSP maple syrup
mix together in another small bowl:
3 TBSP water, boiling
1 tsp. baking soda
mix wet w/ dry ingredients.
form small balls with hands, place on nonstick baking sheet.
bake about 15 min or until golden brown.
Wednesday, May 21, 2008
Monday, April 21, 2008
Our Everyday Smoothie
We have smoothies everyday. Sometimes in the morning but usually after naptime each day.
Here is our recipe:
3/4 cup plain yogurt
3 frozen strawberries
1 banana
some sprinklings of ground up flax seeds
Juice Plus powder (Hannah sells Juice Plus!)
ice
1 cup soymilk or regular milk or 100% juice.
Blend. If it isn't blending too well, add water until it starts blending more. Also, if I have time I juice some spinach and add the spinach juice.
Sunday, April 13, 2008
Thai Mangos & Sticky Rice
from: Marisa Foltz
This is my very favorite Thai dessert. So yummy! Very rich and heavy, but its to die for!
from: Marisa Foltz
This is my very favorite Thai dessert. So yummy! Very rich and heavy, but its to die for!
Tuesday, March 25, 2008
A few recipes our small group Loves!
White Chicken Chili
1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans chicken broth
3 - 4 cans great northern beans
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.
Annie's Fruit Salsa and Cinnamon Chips (from allrecipes.com)
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (Raspberry and Strawberry work great!)
10 (10 inch) flour tortillas
Spray Butter
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet(Pizza Cutter works great). Sprinkle wedges with desired amount of cinnamon sugar. Spray again with Butter spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
You can use any fruit you would like.
White Chicken Chili
1 - 2 large onions, chopped
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans chicken broth
3 - 4 cans great northern beans
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.
Annie's Fruit Salsa and Cinnamon Chips (from allrecipes.com)
INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (Raspberry and Strawberry work great!)
10 (10 inch) flour tortillas
Spray Butter
2 cups cinnamon sugar
DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F.
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet(Pizza Cutter works great). Sprinkle wedges with desired amount of cinnamon sugar. Spray again with Butter spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
You can use any fruit you would like.
Lentils and Rice a la Jen Pederson
1/2 cup brown rice
3/4 cup brown lentils
1 onion chopped finely
1/2t. basil
1/2t. oregano
1/2t. thyme
1/4t. garlic powder
3 c. vegetable or chicken broth
Put all ingredients into a glass covered, oven proof dish and mix. Cover with lid and put into a 300 degree oven for 1 1/2 hours. Uncover and sprinkle cheese on top. Put back in the oven for a few minutes until the cheese melts.
Enjoy!!
1/2 cup brown rice
3/4 cup brown lentils
1 onion chopped finely
1/2t. basil
1/2t. oregano
1/2t. thyme
1/4t. garlic powder
3 c. vegetable or chicken broth
Put all ingredients into a glass covered, oven proof dish and mix. Cover with lid and put into a 300 degree oven for 1 1/2 hours. Uncover and sprinkle cheese on top. Put back in the oven for a few minutes until the cheese melts.
Enjoy!!
Monday, March 24, 2008
Sunday, March 23, 2008
megan-you mentioned a while ago the lentil soup recipe that Carrie posted --and i cannot for the life of me find it on here. i've scoured it from beginning to end. so---can you please send me that recipe so i can try it?? thanks.
second--do any of you have any menus that require few ingredients... AKA....meals on a budget. :)
third--megan i forget what kind of meals you were asking for last time....but i'll check my email and try to respond to that too!
thanks and adios.
second--do any of you have any menus that require few ingredients... AKA....meals on a budget. :)
third--megan i forget what kind of meals you were asking for last time....but i'll check my email and try to respond to that too!
thanks and adios.
Tuesday, March 18, 2008
here's my fave party cake obsession...
BLACK RUSSIAN CAKE
1 package dark chocolate cake mix
1 cup vegetable oil
1 (3-ounce) package instant chocolate pudding
4 eggs
3/4 cup strong coffee
1/2 cup creme de cacao
1/4 cup Kahlua
topping:
1 cup confectioners' sugar, sifted
2 tablespoons strong coffee
2 tablespoons creme de cacao
2 tablespoons Kahlua
For the cake, combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao and Kahlua in a large bowl. Beat 4 minutes until quite smooth. Pour into a well greased 10-inch tube pan until 3/4 full. (Save any remaining batter for cupcakes...) Bake 45 to 50 minutes at 350 degrees. Remove from the pan and invert onto a serving plate. Punch holes throughout the cake with a skewer or ice pick. Prepare the topping by combining the confectioners' sugar, coffee, Kahlua and creme de cacao. Mix well and spoon over the warm cake.
Thursday, March 06, 2008
Saturday, March 01, 2008
Chicken Stew with Tomatoes and White Beans:
For a one pot meal easy to make ahead, I like this Chicken Stew. It has Italian overtones so you could go with pasta and antipasti sides, or a tomato and fresh mozzerela salad.
Servings: 4 to 6 servings.
Ingredients:
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)(my husband likes it w/o bones-- i like the flavor of the dark meat though)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
Preparation: Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
For a one pot meal easy to make ahead, I like this Chicken Stew. It has Italian overtones so you could go with pasta and antipasti sides, or a tomato and fresh mozzerela salad.
Servings: 4 to 6 servings.
Ingredients:
4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)(my husband likes it w/o bones-- i like the flavor of the dark meat though)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained
Preparation: Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.
Okay ladies... I'm back in. Dedicated and here to stay! :) I'll try to post pictures next time. Love, Kristie
For anyone who likes fish, here's a Salmon BBQ sauce that's easy to make ahead and then cook last minute:
1/4 lb butter
1/3 cup dry sherry or white wine
2 cloves garlic crushed
1 1/2 T dry mustard or Grey Poupon
1 1/2 T soy sauce
3 T catsup
Melt butter in saucepan over low heat. Add other ingredients, stir to mix. Spoon over salmon fillets (skin side down) and bbq over low heat until just done. (Or bake in oven at 350 degrees.)
Serve with rice and some veges and it's a great dinner!
For anyone who likes fish, here's a Salmon BBQ sauce that's easy to make ahead and then cook last minute:
1/4 lb butter
1/3 cup dry sherry or white wine
2 cloves garlic crushed
1 1/2 T dry mustard or Grey Poupon
1 1/2 T soy sauce
3 T catsup
Melt butter in saucepan over low heat. Add other ingredients, stir to mix. Spoon over salmon fillets (skin side down) and bbq over low heat until just done. (Or bake in oven at 350 degrees.)
Serve with rice and some veges and it's a great dinner!
Monday, February 25, 2008
Okay girls, first of all I have got to ask for all of your forgiveness. I have been TERRIBLE about posting on Gourmet Gals. Our life has been in complete chaos lately . . . transitionining from Thailand to the US, traveling and staying in different people's homes, and not even cooking my own meals. But I really love this blog and I check it often. Since I've started cooking some lately I promise to be better about posting. :)
And as soon as we move to Arkansas I will definitely be posting much much more (we move in a couple more months).
I made Thai food and this fruit pizza a couple nights ago for dessert when we had some friends over. I love this recipe and it usually turns out really yummy . . . this time I cut the pieces of fruit too big and the cookie was a little too done. But minus those mistakes its a GREAT easy dessert.
Fruit Pizza
1 18oz. package refrigerated cookie dough (or you can make your dough homemade, which is even yummier)
1 80z. package cream cheese, softened
1/3 cup sugar
1/2 t. vanilla
4 cups fresh fruit
1/4 cup orange marmalade or apricot/peach preserves
1 T. orange juice
Preheat oven to 375 degrees.
Cut dough into 1/8 inch slices; line 14" pizza pan with slices & press to form crust. Bake for 12 min. or until lightly browned; cool.
Blend cream cheese, sugar, & vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Combine orange marmalade or preserves & orange juice & drizzle over fruit. Chill for 1 hour before serving.
enjoy. :)
And as soon as we move to Arkansas I will definitely be posting much much more (we move in a couple more months).
I made Thai food and this fruit pizza a couple nights ago for dessert when we had some friends over. I love this recipe and it usually turns out really yummy . . . this time I cut the pieces of fruit too big and the cookie was a little too done. But minus those mistakes its a GREAT easy dessert.
Fruit Pizza
1 18oz. package refrigerated cookie dough (or you can make your dough homemade, which is even yummier)
1 80z. package cream cheese, softened
1/3 cup sugar
1/2 t. vanilla
4 cups fresh fruit
1/4 cup orange marmalade or apricot/peach preserves
1 T. orange juice
Preheat oven to 375 degrees.
Cut dough into 1/8 inch slices; line 14" pizza pan with slices & press to form crust. Bake for 12 min. or until lightly browned; cool.
Blend cream cheese, sugar, & vanilla. Spread over cookie crust. Arrange fruit over cream cheese. Combine orange marmalade or preserves & orange juice & drizzle over fruit. Chill for 1 hour before serving.
enjoy. :)
Saturday, February 16, 2008
Thursday, November 29, 2007
I am so proud of myself girls!! I actually created my own recipe based on a soup I had tried before. It turned out yummy!! I used leftover turkey from Thanksgiving but otherwise I guess I would just use chicken (cooked already and chopped up). No pics but it is a cream based soup.
Megan’s Turkey and Wild Rice Soup
1c. Onions chopped
1c. Finely chopped mushrooms (in food chopper/processor)
Oil
2-3T Flour
1 ½ c. cooked wild rice
2c. Vegetable stock or chicken stock
1c. Water or stock
Salt & pepper
1-1.5 cups heavy cream (or evaporated milk)
Saute onions and mushrooms in oil on low for till golden and carmelized-about 15 minutes. Add flour and cook for 2 minutes. Add stock and wild rice and boil on low for 10-15 minutes. Add 1 cup of water and continue to cook. Add cream, salt and pepper and cook for another 15 minutes. Serve with a nice crusty bread. Enjoy!
Megan’s Turkey and Wild Rice Soup
1c. Onions chopped
1c. Finely chopped mushrooms (in food chopper/processor)
Oil
2-3T Flour
1 ½ c. cooked wild rice
2c. Vegetable stock or chicken stock
1c. Water or stock
Salt & pepper
1-1.5 cups heavy cream (or evaporated milk)
Saute onions and mushrooms in oil on low for till golden and carmelized-about 15 minutes. Add flour and cook for 2 minutes. Add stock and wild rice and boil on low for 10-15 minutes. Add 1 cup of water and continue to cook. Add cream, salt and pepper and cook for another 15 minutes. Serve with a nice crusty bread. Enjoy!
Thursday, November 22, 2007
ginger molasses cookies & pumpkin dipi've posted our family's amazing ginger molasses cookies before--the perfect combination of crunchy, chewy, soft, salty, spicy, & sweet. my absolute fave in the fall. the next best thing to chocolate!
ginger molasses cookies:
cream:
1 1/2 c. crisco
1 1/2 c. crisco
2 c. sugar
add:
2 eggs
1/2 c. molasses
mix & add:
4 c. flour
2 t. salt
4 t. b. soda
2 t. ginger
2 t. cinnamon
1/2 t. cloves
i like to let them stay kind of puffy and not flatten out too much.
always seem to taste better the next day!
Elin's Pumpkin Dip
[great with gingersnap cookies!]
- 1/2 big can of pumpkin
- 8 oz. of cream cheese
- 1 c. powdered sugar
- cinnamon
- ginger
[An attractive way to serve this is to carve out a small pumpkin and place the dip inside it. Serve on a festive plate with the pumpkin in the middle and the gingersnaps around it.]
Happy T Day!
Saturday, November 17, 2007
Megan's Thanksgiving Menu
Hey everyone! Here's whats cooking at the Smith house for Thanksgiving. Most things I am making atleast part of it ahead of time. Today I'll get the pies in the freezer, and make the ice cream. If you want any of the recipes I am using, let me know and I'll email them to you. What are you all cooking?
Maple Oat Dinner Rolls, Gravy,
Roast All Natural Turkey, Roasted Garlic Mashed Potatoes,
Cornbread & Sausage Stuffing, Green beans with red peppers,
Sweet Potato Casserole, Homemade Pumpkin Pie,
Chocolate Mousse Cake, Pumpkin Ice Cream & Peppermint Ice Cream
Hey everyone! Here's whats cooking at the Smith house for Thanksgiving. Most things I am making atleast part of it ahead of time. Today I'll get the pies in the freezer, and make the ice cream. If you want any of the recipes I am using, let me know and I'll email them to you. What are you all cooking?
Maple Oat Dinner Rolls, Gravy,
Roast All Natural Turkey, Roasted Garlic Mashed Potatoes,
Cornbread & Sausage Stuffing, Green beans with red peppers,
Sweet Potato Casserole, Homemade Pumpkin Pie,
Chocolate Mousse Cake, Pumpkin Ice Cream & Peppermint Ice Cream
Tuesday, November 06, 2007
Italian Sausage and Pasta Soup
1 lb. hot Italian sausage (or mild, if your family prefers ... we like spicy)
2 (14.5 oz.) cans diced tomatoes with garlic and basil (I think some brands call this "Italian diced" -- check the can. Remember that tomatoes are a commonly contaminated crop and it's worth the effort to look for organic!)
1 qt. broth or stock of your favorite variety
1 cup small whole-grain pasta (such as macaroni or shells)
1 bunch kale, stemmed and chopped
In a soup pot, brown sausage, using a spoon to break up. Add tomatoes, broth, and pasta. Simmer until pasta is tender. Add kale and simmer until bright green and wilted, about 2 minutes. Serve with crusty bread, salad, and a garnish of shredded cheese and/or shredded fresh basil if you choose. (We always omit the garnishes.) Enjoy!
1 lb. hot Italian sausage (or mild, if your family prefers ... we like spicy)
2 (14.5 oz.) cans diced tomatoes with garlic and basil (I think some brands call this "Italian diced" -- check the can. Remember that tomatoes are a commonly contaminated crop and it's worth the effort to look for organic!)
1 qt. broth or stock of your favorite variety
1 cup small whole-grain pasta (such as macaroni or shells)
1 bunch kale, stemmed and chopped
In a soup pot, brown sausage, using a spoon to break up. Add tomatoes, broth, and pasta. Simmer until pasta is tender. Add kale and simmer until bright green and wilted, about 2 minutes. Serve with crusty bread, salad, and a garnish of shredded cheese and/or shredded fresh basil if you choose. (We always omit the garnishes.) Enjoy!
Saturday, November 03, 2007
Hey Carrie--Here is a Mexican dish recipe that you could possibly use. It has veggies but maybe she'll go for them if they are diced up small :) I'll keep an eye out for more. Good luck, that has to be very tough!
Ingredients
chicken tenders or cut up chicken breast
onion, garlic, red bell pepper, oil
1 tsp chili powder
1/4 tsp ground cumin
1 tsp salt
1 can corn, drained (optional)
1 can black beans, rinsed & drained (optional)
1 lime
# Instructions
Saute chopped onion, garlic, and red pepper a few minutes in vegetable oil. Add chicken tenders or cut up chicken breast chunks. Saute until chicken is almost done, then add chili powder, ground cumin, and salt. Stir and simmer a few minutes.
If using, add drained corn and black beans.
Squeeze fresh lime juice and serve.
Ingredients
chicken tenders or cut up chicken breast
onion, garlic, red bell pepper, oil
1 tsp chili powder
1/4 tsp ground cumin
1 tsp salt
1 can corn, drained (optional)
1 can black beans, rinsed & drained (optional)
1 lime
# Instructions
Saute chopped onion, garlic, and red pepper a few minutes in vegetable oil. Add chicken tenders or cut up chicken breast chunks. Saute until chicken is almost done, then add chili powder, ground cumin, and salt. Stir and simmer a few minutes.
If using, add drained corn and black beans.
Squeeze fresh lime juice and serve.
Hi Girls...
Any ideas for feeding a SUPER picky 2 year old. Ani has a lot of fruit and vege allergies, in additon to sugar and wheat. Recently she is refusing to eat vegetables or meat. She loves anything with dairy, ie: cheese, cottage cheese, yogurt, sour cream, cheese and cheese. She will eat fruit, but is allergic to apples and pears so the fall season is challenging. Any ideas for getting more nutrients into her, especially veges?
Thanks!
Any ideas for feeding a SUPER picky 2 year old. Ani has a lot of fruit and vege allergies, in additon to sugar and wheat. Recently she is refusing to eat vegetables or meat. She loves anything with dairy, ie: cheese, cottage cheese, yogurt, sour cream, cheese and cheese. She will eat fruit, but is allergic to apples and pears so the fall season is challenging. Any ideas for getting more nutrients into her, especially veges?
Thanks!
HERE ARE SOME RECIPES I FOUND ON WILD OATS WEBSITE FOR MEALS $15 OR UNDER TO MAKE:
Crockpot Braised Sage Chicken with Stuffing
Crockpot Chicken
Set this meal to cook early in the day and you won't have much to do for dinner in a hurry. Sage and stuffing satisfy that craving for holiday flavors any time during the season.
* 1 organic yellow onion, halved lengthwise and sliced
* 3 cups Whole Fields™ Organic Petite Carrots
* 1/2 cup organic chicken broth
* 1/2 cup dry white wine
* 1 clove organic garlic, minced
* 1 tablespoon chopped fresh sage
* 6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs
* 1 tsp 365 Everyday Value™ Paprika
* sea salt, to taste
* freshly ground pepper, to taste
* 1 package (10-oz) 365 Organic Everyday Value™ Stuffing Mix with Cranberries
Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generous season chicken thighs with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on LOW heat setting 8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.
Hearty Turkey Noodle Soup
Dairy-Free
Hearty Turkey Noodle Soup
An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey. Our version is loaded with antioxidant-rich ingredients to help keep you healthy during this stressful season.
* 1 organic yellow onion, chopped
* 2 cloves organic garlic, sliced
* 1 tablespoon extra virgin olive oil
* 2 teaspoons dried thyme
* 3 1/2–4 cups 365 Organic Everyday Value™ Chicken Broth
* 1 (14.5-oz) can 365 Everyday Value™ Sliced Carrots, drained
* 1 (15-oz) can 365 Everyday Value™ Cannellini Beans
* 2 cups fresh organic baby spinach
* 2 cups (1/2–3/4 lb) cubed leftover turkey meat*
* 1 1/2 cups uncooked wide egg noodles
* sea salt, to taste
* freshly ground pepper, to taste
In a sauce pot over medium-high heat, sauté onion and garlic in oil 3 minutes. Add thyme and stir to blend. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until noodles are tender. Check seasoning and serve.
*Okay to substitute leftover chicken, or season and bake about 3/4 pound boneless, skinless chicken breast at 375º for 20–25 minutes until cooked through.
Spinach and Cheese Lasagna
Vegetarian
Spinach and Cheese Lasagna
This recipe serves 6–8 for when you need to serve more than four or want leftovers for lunch the next day. It's sure to become a family favorite.
* 2 cups (15–16 oz) ricotta cheese
* 1 cup grated 365 Everyday Value™ Mozzarella Cheese, divided
* 1 cup Whole Creamery™ 3-Cheese Blend, divided
* 1 egg
* 1 (16-oz) bag frozen 365 Everyday Value™ Spinach, thawed, chopped and well drained
* sea salt, to taste
* ground pepper, to taste
* 2 teaspoons dried oregano
* 1 (25-oz) jar organic pasta sauce
* 9–12 no boil lasagna noodles, uncooked
Preheat oven to 350ºF. In a large bowl mix ricotta, 1/2 cup mozzarella, 1/2 cup 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining cheeses. In a 9x13" non-reactive baking pan, layer one cup sauce, then a layer of noodles, layer of ricotta/spinach mixture and repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan. Cover with parchment paper, then very tightly with foil and bake 1 1/4 hours. Let stand 15 minutes before serving.
Crockpot Braised Sage Chicken with Stuffing
Crockpot Chicken
Set this meal to cook early in the day and you won't have much to do for dinner in a hurry. Sage and stuffing satisfy that craving for holiday flavors any time during the season.
* 1 organic yellow onion, halved lengthwise and sliced
* 3 cups Whole Fields™ Organic Petite Carrots
* 1/2 cup organic chicken broth
* 1/2 cup dry white wine
* 1 clove organic garlic, minced
* 1 tablespoon chopped fresh sage
* 6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs
* 1 tsp 365 Everyday Value™ Paprika
* sea salt, to taste
* freshly ground pepper, to taste
* 1 package (10-oz) 365 Organic Everyday Value™ Stuffing Mix with Cranberries
Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generous season chicken thighs with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on LOW heat setting 8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.
Hearty Turkey Noodle Soup
Dairy-Free
Hearty Turkey Noodle Soup
An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey. Our version is loaded with antioxidant-rich ingredients to help keep you healthy during this stressful season.
* 1 organic yellow onion, chopped
* 2 cloves organic garlic, sliced
* 1 tablespoon extra virgin olive oil
* 2 teaspoons dried thyme
* 3 1/2–4 cups 365 Organic Everyday Value™ Chicken Broth
* 1 (14.5-oz) can 365 Everyday Value™ Sliced Carrots, drained
* 1 (15-oz) can 365 Everyday Value™ Cannellini Beans
* 2 cups fresh organic baby spinach
* 2 cups (1/2–3/4 lb) cubed leftover turkey meat*
* 1 1/2 cups uncooked wide egg noodles
* sea salt, to taste
* freshly ground pepper, to taste
In a sauce pot over medium-high heat, sauté onion and garlic in oil 3 minutes. Add thyme and stir to blend. Add remaining ingredients. Bring to a boil, reduce heat, cover and simmer about 15 minutes or until noodles are tender. Check seasoning and serve.
*Okay to substitute leftover chicken, or season and bake about 3/4 pound boneless, skinless chicken breast at 375º for 20–25 minutes until cooked through.
Spinach and Cheese Lasagna
Vegetarian
Spinach and Cheese Lasagna
This recipe serves 6–8 for when you need to serve more than four or want leftovers for lunch the next day. It's sure to become a family favorite.
* 2 cups (15–16 oz) ricotta cheese
* 1 cup grated 365 Everyday Value™ Mozzarella Cheese, divided
* 1 cup Whole Creamery™ 3-Cheese Blend, divided
* 1 egg
* 1 (16-oz) bag frozen 365 Everyday Value™ Spinach, thawed, chopped and well drained
* sea salt, to taste
* ground pepper, to taste
* 2 teaspoons dried oregano
* 1 (25-oz) jar organic pasta sauce
* 9–12 no boil lasagna noodles, uncooked
Preheat oven to 350ºF. In a large bowl mix ricotta, 1/2 cup mozzarella, 1/2 cup 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining cheeses. In a 9x13" non-reactive baking pan, layer one cup sauce, then a layer of noodles, layer of ricotta/spinach mixture and repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan. Cover with parchment paper, then very tightly with foil and bake 1 1/4 hours. Let stand 15 minutes before serving.
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