Slow Cooker Lasagna

INGREDIENTS
• 1 pound lean ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1 (12 ounce) package lasagna noodles
• 8 ounces ricotta
• 8 ounces cottage cheese
• 1 package frozen spinach (thawed)
• 1/2 cup grated Parmesan cheese
• 16 ounces shredded mozzarella cheese
DIRECTIONS
1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook until heated through.
2. In a food processor combine the ricotta cheese, the cottage cheese and the spinach. In a medium bowl combine grated Parmesan cheese, and shredded mozzarella cheese, then mix in spinach mixture
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
4. Cover and cook on low heat in slow cooker for 6 to 8 hours.

Sausage, Kale and Potato Soup (from Skinnytaste)

Sausage, Kale and Potato Soup (Serves 4)

1 lbs reduced fat turkey sausage
1 lbs kale, stems removed, leaves shredded
1 tsp olive oil
½ sweet onion, chopped
1 medium carrot, chopped
4 cloves garlic, minced
6 cups fat free (low sodium) chicken broth
3 medium new or red potatoes, peeled and diced
1 pinch dried red pepper flakes
salt to taste
¼ tsp ground black pepper

In a dutch oven or large sauce pan, cook sausage over low heat until brown, about 10 minutes. Remove from pot and let cool.

Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute.

Add broth, carrots and black pepper. Bring to a boil and cook 5 minutes. Add cooked sausage, potatoes and red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to simmer. Cook partially covered until the potatoes and kale are cooked. Adjust salt if needed.

Dijon Pork Cutlets (WW 5 pts)

Tonight we are having Dijon Pork Cutlets, steamed lemon scented green beans and au gratin potatoes for the husband/sweet potatoes for me. Pic to come

Dijon Pork Cutlets

INGREDIENTS
16 oz boneless pork chops
3 Tbsp dijon mustard
3 Tbsp sugar
1 ½ tsp apple cider vinegar
1 tsp crushed red pepper flakes
¼ cups water

INSTRUCTIONS
Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin.
Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork 2 minutes or just until done.
Add water, stirring slightly; cook 2 minutes or until slightly thickened. Turn pork to coat, and place on a serving platter. Pour pan juices over pork. Yield: 4 servings (serving size: 2 cutlets).

Polynesian Steak with Sweet Potatoes (WW, 6 pts)

Tonight we had Polynesian Steak with Sweet Potatoes. We had it with sauteed zucchini. I roasted the potatoes instead of doing them like the recipe said. Turned out really good



INGREDIENTS
12 oz flank steak
3 small sweet potatoes
1 cup pineappple juice
2 Tbsp low sodium soy sauce
1 Tbsp ground ginger
1/4 tsp black pepper

DIRECTIONS
In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.

Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.

To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

I'm back

I've been gone for awhile and I apologize for that, but I'M BACK!!

I'm on Weight Watchers now so many of these recipes will be off their site and I'll state that if they are and if I tweaked the recipe at all.

Last night we had Butternut Squash and Ricotta Pasta Bake (WW recipe, tweaked, 7 pts)
INGREDIENTS:
20 oz butternut squash, peeled and cubed
1 Tbsp fresh thyme
12 oz uncooked whole wheat penne pasta
2 tsp olive oil
½ sweet onion, chopped
1 Tbsp minced garlic
2 Tbsp all purpose flour
1 ¼ cup fat free milk
½ tsp table salt
¼ tsp freshly ground black pepper, or more to taste
¼ tsp ground nutmeg
½ cup part skim ricotta
1/3 cup pecorino cheese, shredded

DIRECTIONS:

1. Preheat oven to 375. Cover a cookie sheet with cooking spray and spead squash in a single layer. Sprinkle with thyme. Roast until tender, or about 30 minutes.
2. Remove squash from oven, place in bowl and mash with a fork or potato masher.
3. Cook pasta according to directions on box.
4. While pasta is cooking, heat olive oil and onion in a large saucepan and cook on medium-high for 2-3 minutes. Add garlic and cook for another 2.
5. Add flour and cook for 1 minute. Add milk, salt, pepper and nutmeg. Bring to a boil, whisking frquently. Reduce heat to low, and cook for 2 minutes or until mixture begins to thicken.
6. Remove from heat and add mashed squash and ricotta cheese. Stir to combine.
7. Drain pasta and add to squash mixture. Mix well.
8. Spray a 3 qt baking dish with cooking spray, and add pasta mixture. Spread evenly and top with shredded cheese.
9. Bake for 20 minutes or until golden brown.

Honey Lemon Pork Schnitzel and Chocolate Toffee Mousse

Tonight for dinner we had Honey Lemon Pork Schnitzel with steamed brown rice, asparagus and for dessert we had Chocolate Toffee Mousse. The pork was awesome! It was a new recipe and it turned out great! Will have this again for sure!



Honey Lemon Pork Schnitzel
INGREDIENTS:
2 Tbsp all purpose flour
½ tsp salt
½ tsp pepper
4 pork cutlets or boneless pork chops
2 Tbsp butter
¼ cup lemon juice
¼ cup honey

DIRECTIONS:
1. In a large Ziploc bag, combine the flour, salt and pepper. Add pork, two pieces at a time, and shake to coat.
2. In a large skillet, cook bork in butter over medium heat for 3-4 minutes on each side or until golden brown and juices run clear. Remove from pan and keep warm.
3. Add lemon juice and honey to the skillet; cook and stir for 3 minutes or until thickened. Return pork to pan; cook 2-3 minutes longer or until heated through



Chocolate Toffee Mousse
INGREDIENTS:
¾ cup teddy shaped chocolate graham cracker cookies, crushed
2-1/2 cups fat free milk
1 (2.1-ounce) package sugar-free chocolate instant pudding
1 (8-ounce) tub frozen fat free whipped topping, thawed
2 chocolate toffee bars, crushed (such as Skor or Heath)

DIRECTIONS:
1. Divide chocolate crumbs evenly among 6 dessert glasses
2. Pour milk into a large bowl; add pudding mix and whisk until thick. Fold in 1-1/2 cups whipped topping and ¼ cup crushed toffee bar. Spoon pudding mixture evenly over crumbs.
3. Top with remaining whipped topping and crushed toffee bar. Chill until ready to serve

Butternut Squash and Ravioli Soup (revised and prepared)

I made the Butternut Squash and Ravioli Soup last night. It was good, but I made some revisions on it as that's what I do. It's not often that I can stick with a recipe to a "T" unless it's baking. So here is a picture and both the revised and original recipes. Use whatever you feel, and play around if you want. That's the fun of cooking.



Butternut Squash and Cheese Ravioli Soup (Revised Recipe)
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
3 garlic cloves, minced
½ tsp sea salt
¼ tsp ground white pepper
Pinch of cayenne pepper
1-1/2 tsp dried sage
1 Tbsp butter or margarine
1 9-ounce package cheese ravioli
1 Tbsp molasses

DIRECTIONS:
1. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
2. In a large sauce pan combine water, squash, vegetable broth, garlic, salt, pepper, cayenne pepper and sage. Cook, covered, over medium heat for 20 minutes or until squash is tender.
3. Transfer ¼ of the squash mixture to a blender or food processor. Cover and process until smooth. Repeat with remaining portions, one at a tinme, until all of the mixture is blended.
4. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
5. Meanwhile, prepare the ravioli according to the directions of the package; drain. Place 3-4 ravioli in each bowl and ladle soup over the ravioli. Drizzle with molasses if desired.

Butternut Squash and Cheese Ravioli Soup (Original Recipe)
INGREDIENTS:
2 lbs butternut squash
½ cup water
2 14-oz cans vegetable broth
1/8 tsp cayenne pepper
1 Tbsp butter or margarine
1 9-ounce package cheese ravioli
1 Tbsp molasses

DIRECTIONS:
6. Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into ¾ inch pieces
7. In a large sauce pan combine water, squash, vegetable broth and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
8. Transfer ¼ of the squash mixture to a blender or food processor. Cover and process until smooth. Repeat with remaining portions, one at a tinme, until all of the mixture is blended.
9. Return mixture to the saucepan. Bring just to boiling; reduce heat. Simmer uncovered for 5 minutes. Add butter; stir until just melted.
10. Meanwhile, prepare the ravioli according to the directions of the package; drain. Place 3-4 ravioli in each bowl and ladle soup over the ravioli. Drizzle with molasses if desired.