Slow Cooker Lasagna

Slow Cooker Lasagna

INGREDIENTS

1 container part-skim ricotta

¼ c. grated Parmesan

8 oz. part-skim mozzarella

Kosher salt and pepper

2 c. baby spinach

¾ lb. lean ground beef (at least 90% lean)

2 clove garlic

½ tsp. dried oregano

1 jar marinara sauce

12 dry lasagna noodles (from a 1-lb box)

DIRECTIONS

1- In a medium bowl, combine the ricotta, Parmesan, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper; fold in the spinach.

2- In a 5- to 6-qt slow cooker, combine the beef, garlic, oregano, 1/2 tsp salt and 1/4 tsp pepper. Transfer half the meat mixture to a small bowl. Add 1/2 cup of the marinara sauce to the slow cooker and mix into the meat; spread the meat evenly on the bottom of the slow cooker.

3- Top with a layer of the noodles, breaking them to fit as necessary. Spread 1⁄3 of the remaining sauce (3⁄4 cup) over the noodles and dollop with 1⁄3 of the ricotta mixture (1 cup) and half the remaining meat; repeat.

4- Top with a layer of noodles, the remaining sauce and remaining ricotta mixture. Sprinkle with the remaining mozzarella and cook, covered, on low for 4 hours or on high for 2 hours.

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Creamy Two-Potato Salad

Creamy Two-Potato Salad

TOTAL TIME: 0:30

PREP: 0:15

COOK: 0:15

INGREDIENTS

2 lb. red potatoes

1 lb. sweet potatoes

¼ c. red wine vinegar

1 tbsp. spicy brown mustard

1¼ tsp. salt

½ tsp. coarsely ground black pepper

½ c. mayonnaise

¼ c. whole milk

2 medium celery stalks

1 small red onion

⅓ c. loosely packed fresh flat-leaf parsley leaves

DIRECTIONS

1- In 5- to 6-quart saucepot, place red potatoes and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to low and simmer 2 minutes. Stir in sweet potatoes; heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are just fork-tender.

2- Meanwhile, in large bowl, with wire whisk, mix vinegar, mustard, salt, and pepper.

3- Drain potatoes well. While hot, add potatoes to dressing in bowl; gently stir with rubber spatula until evenly coated. Let stand until cool.

4-In small bowl, whisk mayonnaise and milk until smooth. Add mayonnaise mixture, celery, onion, and parsley to potato mixture; gently stir with rubber spatula until potatoes are well coated. Serve warm, or cover and refrigerate until ready to serve

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Rustic Pasta Toss with Tuna and Tomatoes

Rustic Pasta Toss with Tuna and Tomatoes

TOTAL TIME: 0:30

PREP: 0:15

YIELD: 6 MAIN-DISH SERVINGS

INGREDIENTS

salt

Pepper

1 lb. campanelle or fusilli pasta

2 medium zucchini

1 medium yellow squash

1 pt. cherry or grape tomatoes

¼ c. pitted kalamata olives

¼ c. fresh flat-leaf parsley leaves

3 tbsp. red wine vinegar

¼ c. extra-virgin olive oil

1 clove garlic

2 can tuna in water

DIRECTIONS

1-Heat large covered saucepot of salted water to boiling on high. Add pasta; cook minimum time that label directs.

2-Meanwhile, trim zucchini and squash, cut into quarters lengthwise, then cut into thin slices crosswise. Slice tomatoes in half. Slice olives and finely chop parsley.

3-In large bowl, whisk vinegar, oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir in tomatoes.

4-Drain pasta well. Add to tomato mixture along with tuna, zucchini, squash, olives, and parsley. Toss until well mixed.

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Cheesy Sausage and Kale Lasagna

Cheesy Sausage and Kale Lasagna

TOTAL TIME: 0:40  PREP: 0:10  LEVEL: EASY  SERVES: 4

INGREDIENTS

1/2 lb. sweet Italian sausage

1 carrot, peeled and diced

1 celery rib, diced

1 small red onion, finely chopped

3 cloves garlic, minced

1 18-oz. jar good-quality marinara sauce

kosher salt

Black pepper

1 tbsp. extra-virgin olive oil

5 oz. (5 to 6 cups) chopped kale

1 8-oz. container ricotta

1/2 c. grated Parmesan

1 Egg, lightly beaten

pinch of nutmeg

9 no-boil lasagna noodles

1 12-oz. ball fresh mozzarella, thinly sliced

Chopped parsley, for garnish

DIRECTIONS

1- Preheat oven to 375 degrees F.

2- In a large, deep-sided skillet, cook sausage over medium-high heat, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic. Saute for another 5 minutes or until tender. Add sauce and let simmer for 5 minutes. Season with salt and pepper if needed.

3-Meanwhile, in a separate skillet, heat olive oil over medium-high heat. Saute kale for 3 minutes, or until wilted. Season with salt and pepper. Remove to a strainer and press down with paper towels to squeeze out any excess liquid.

4-In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper, and a pinch of nutmeg. Stir in wilted kale.

5- Spread a few spoonfuls of sauce in bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture. Add 1/3 mozzarella and cover with sauce. Repeat layers two more times, ending with mozzarella on top.

6- Cover with aluminum foil and bake for 15 to 20 minutes. Increase heat to broil; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly. Garnish with chopped parsley and serve.

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Tuna, broad bean and lemon pasta

Tuna, broad bean and lemon pasta

To Prep : 0:15To Cook:0:20 servings: 4 

Ingredients

 375g dried large shell pasta 

 1 1/2 cups frozen broad beans

 1/3 cup extra virgin olive oil

 4 green onions, thinly sliced

 4 garlic cloves, crushed

 1 long red chilli, thinly sliced (optional)

 425g can tuna in olive oil, drained

 2 tablespoons lemon juice

 2 teaspoons lemon zest

 Shaved parmesan, to serve

Directions :

 1-Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid.

2-Prepare beans following packet directions.

 3-Heat oil in a large, deep non-stick frying pan over medium-low heat. Add onion, garlic and chilli, if using. Cook for 1 minute. Add tuna, broad beans and lemon juice. Cook for 1 minute or until combined.

4-Add pasta, reserved cooking liquid and lemon zest to pan. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Sprinkle with parmesan. Serve.

Energy 2906kJ

Fat saturated 5.10g

Fat Total 29.60g

Carbohydrate sugars g

Carbohydrate Total 66.80g

Dietary Fibre 7.30g

Protein 36.30g

Cholesterol 37.00mg

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Creamy Garlic Pasta with Shrimp & Vegetables

Creamy Garlic Pasta with Shrimp & Vegetables

Makes: 4 servings, about 2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTS

6 ounces whole-wheat spaghetti

12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces

1 bunch asparagus, trimmed and thinly sliced

1 large red bell pepper, thinly sliced

1 cup fresh or frozen peas

3 cloves garlic, chopped

1 1/4 teaspoons kosher salt

1 1/2 cups nonfat or low-fat plain yogurt

1/4 cup chopped flat-leaf parsley

3 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon freshly ground pepper

1/4 cup toasted pine nuts (optional)

Directions :

1- Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.

2- Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Per serving: 385 calories; 6 g fat (1 g sat, 3 g mono); 168 mg cholesterol; 53 g carbohydrates; 0 g added sugars; 34 g protein; 10 g fiber; 658 mg sodium; 887 mg potassium.

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Shrimp, Leek, and Spinach Pasta

Shrimp, Leek, and Spinach Pasta

 

serves : 4 

Total Time mins 

Ingredients

3/4pound gemelli, fusilli, or other short pasta

2tablespoons unsalted butter

2 leeks (white and light green parts only), halved lengthwise then crosswise

kosher salt and black pepper

1pound peeled and deveined medium shrimp (raw)

finely grated zest of 1 lemon

3/4cup heavy cream

10ounces baby spinach (about 12 cups)

Directions

1-Cook the pasta according to the package directions; drain and return it to the pot.

2- Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.

3-Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.

4- Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until4 slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

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