Protein Packed Zucchini Lasagna

I made up this recipe this afternoon while trying to use up one of those GIANT Zukes my neighbors gave us.  I made my pasta sauce myself by simmering garden tomatoes, carrots, onions, peppers, garlic, and seasoning all afternoon and then blending it up, adding a touch of EVOO and salt to taste.  You can make your own or use jarred.  This recipe is a fusion between paleo lasagna with noodles made from eggs, traditional Zucchini lasagna, and regular old noodley lasagna.  My recipe is lower in calories than regular, higher in protein than veggie, and much more delicious!

Prep: 30 minutes (if using premade sauce)
Yield: 12+ servings

Ingredients:
Pasta sauce
Thinly sliced Zucchini
4 large lasagna noodles, uncooked
2 cups cottage cheese (or ricotta, but I used what I had)
Italian Seasoning
6 eggs
Grated mozzarella cheese

Preheat oven to 375.

Spread a thin layer of sauce in 9x13 pan.  Arrange uncooked lasagna noodles in pan to cover the bottom. Cover with another thin layer of sauce.  Over this, arrange layer of sliced Zucchini.  Now another layer of sauce.

In a small bowl, whisk 5 eggs.  Pour this over the top of the casserole.

 Top this with another layer of Zucchini slices.

In another bowl, mix remaining egg with cottage cheese, spread this over the casserole.

Top with another thin layer of sauce, spread mozzarella cheese over the top and cover with foil.

Bake 45 minutes or until noodles are done and eggs are set.

If you wish, divide into two smaller pans and freeze one for later before baking.

Ravioli Casserole

This recipe comes from the kitchen of Amy.  She notes that it makes enough to fill both a 9x13 pan as well as a 9x9!  I'll be trying this out with my family later this week, but we will probably cut the recipe in half.

Yield: 8 Servings

2  pkg (25 oz) frozen cheese ravioli
1/4 C butter, cubed
1/4 C flour
1/4 t salt
1/4 t nutmeg
2 C milk
1/4 C veggie or chicken broth
1/2 C minced fresh basil (or about 1 Tbs dried)
3 C (12 oz) shredded mozzarella cheese, divided
3/4 C grated Parmesan cheese, deivided
2 1/2 C marinara or spaghetti sauce

*Cook ravioli to pkg directions. Do not overcook.
*Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and nutmeg until smooth; gradually add milk and broth. Bring to a boil; cooka nd stir for 1 minute or until thickened. Remove from the heat. Stir in the basil, 1 C mozzarella cheese and 1/4 C Parmesan cheese.
*Drain ravioli; toss with sauce mixture. Transfer to a greased 9x13 baking dish. Top with 1 C mozzarella cheese and marinara sauce; sprinkle with remaining cheeses. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before serving. Serves 8.

Tuscan Soup with Tortellini

2 Tbsp canola oil

1 medium onion, chopped

2 tsp chopped garlic

1//2 tsp red pepper flakes

1 (14.5 oz) can less sodium beef broth

3 cups water

1 (14.5 oz) can diced tomatoes

1(16 oz) bag frozen Italian vegetable blend

1 (15 oz) can cannellini beans, drained and rinsed

1 Tbsp Italian seasoning

Salt and freshly ground pepper

1 (16 oz) bag frozen cheese tortellini

In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Sauté for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellinis are cooked, another 5 minutes. Season with salt and pepper to taste. Ladle into serving bowls and serve with Herb Focaccia, if desired.

Stuffed Shells With Artichokes

Prep: 20 minutes
Cook: 55 minutes
Yield: 8 servings

24 jumbo pasta shells (6 oz)
1 tsp extra virgin olive oil
8 oz sliced mushrooms
1 can (14.5 oz) diced tomatoes
1 can (14 oz) artichoke hearts (packed in water), drained and coarsely chopped
1 pkg (10 oz) frozen spinach, thawed and squeezed dry
1 1/2 C 1% cottage cheese
2 med carrots, shredded
1/2 tsp dried thyme
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 C shredded reduced-fat mozzarella cheese

Preheat oven to 400 degrees F. Prepare pasta per package directions (reduce cooking time by 2 to 3 minutes).

Heat oil in large nonstick skillet over medium-high heat. Add mushrooms. Cover and cook, stirring occasionally, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes.

Combine remaining ingredients except mozzarella in large bowl. Fill shells with mixture and place in a baking dish. Pour sauce over top. Cover loosely with foil and bake 20 minutes. Sprinkle with cheese and bake uncovered 10 minutes or until bubbly.

Tips and Tricks
I used more shells and filled each with slightly less filling. I also omitted the mushrooms from the sauce.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Mix filling. Older kids can fill shells.
Recipe Source
adapted from Prevention magazine.

Nutrition Facts
one serving equals:
CALORIES
175.3 CAL
FAT
2.7 G
SATURATED FAT
1.1 G
CHOLESTEROL
5.5 MG
SODIUM
385.2 MG
CARBOHYDRATES
24.7 G
TOTAL SUGARS
4.7 G
DIETARY FIBER
2.8 G
PROTEIN
13.6 G

Chicken Parmigiana

Prep: 60 minutes
Yield: 4-6 servings

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced



Preheat the oven to 350 degrees F.
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup Parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot.

Tips & Tricks:
Make sauce ahead and simmer in the crock pot to cook down.

Suggested Sides:
Spaghetti, green salad, and bread.

Tuscan White Bean Stew

Prep: 15 minutes
Yield: 4 servings

1 can chicken broth
2 cups shredded carrots
2 15 oz cans cannellini beans, drained
3 cups cooked, cubed turkey
3/4 tsp Italian seasoning
1/4 cup Parmesean cheese
1 tbs chopped parsley

4 bread bowls

Bring broth to a simmer in a large saucepan. Add carrots and one can of beans. Mash second can of beans and add to pan. Stir in turkey and Italian seasoning. Cover and simmer 5 minutes. Stir in Parmesan and parsley. Serve in bread bowls.

How Kids Can Help:
Kids can mash beans. Kids can dump ingredients into saucepan.

Hard Rock Cafe's Alfredo Sauce

Yield: 18 cups

1 gallon heavy cream
2 Tbs dry basil
2 Tbs dry oregano
1 1/2 tsp freshly-ground white pepper
1 tsp salt
2 Tbs chicken base
3 tsp ground nutmeg
2 cups Parmesan cheese
6 oz roux, at room temperature


Place heavy cream, spices and chicken base in the steam kettle. Mix with a wire whip to blend well. Bring to a boil. Stir in the Parmesan cheese. Continue stirring until the cheese is completely melted. Add the roux and continue stirring until it is totally incorporated. Continue to heat the Alfredo sauce until it thickens, approximately 10 minutes. Remove from heat.

Tips & Tricks:
Freeze leftovers for later use.

Suggested Serving:
Serve with Hard Rock Cafe' Chicken Penne Pasta, or over noodles, cannelonni, or in your favorite Alfredo dish.

Hard Rock Cafe's Blackened Chicken Penne Pasta

Yield: 5 servings

5 oz chicken breast, marinated
1 Tbs Cajun chicken seasoning
10 oz penne pasta
6 oz Hard Rock Cafe's Alfredo Sauce,
2 oz fresh spinach leaves
2 oz tomatoes, diced
1 Tbs Parmesan parsley
5 slices garlic toast

Season both sides of marinated chicken breast with Cajun chicken seasoning. Grill chicken to an internal temperature of 165 degrees. Slice chicken on the bias to yield 5 or 6 pieces.Place penne pasta and Alfredo sauce in 2-quart Cambro (The sauce should be added cold). Place lid on top and microwave for 1 minute. Swirl pasta and sauce to coat mixture evenly. Microwave for 1 minute or to an internal temperature of 140 degrees.Remove lid and add fresh spinach leaves and diced tomatoes. Replace lid and swirl mixture to achieve even consistency. Remove top and unload Cambro into large bowl. Top pasta with chicken. Sprinkle Parmesan parsley over chicken and pasta. Cut toast on the bias and place on rims of bowl.

Italian Sausage and Pasta Bake

Prep: 30-40 minutes
Yield: 6 Servings

8 oz ziti or mostaccioli pasta, cooked & drained
1 lb Italian sausage, casings removed, cut into 1/2 inch pieces
2 cloves garlic, minced
1 small onion, chopped
2 bell peppers, cut into 1 inch pieces
1 14 oz can diced tomatoes
1 6 oz can tomato paste
2 tsp dried basil
2 cups shredded Italian Blend cheese

In a skillet, cook sausage over medium heat until browned on all sides. Drain, add onion garlic and peppers. Cook for 5 minutes or until sausage is cooked through and vegetables are crisp-tender, stirring occasionally. Add tomatoes and tomato paste, mix well. Stir in pasta & basil, transfer to a 9x13 baking dish, cover & bake for 20 minutes at 375 degrees. Uncover, top with cheese and bake an additional 5 minutes or until cheese is melted.

Tips & Tricks:
For a colorful dish, use a combination of red, yellow, and/or green bell peppers. Italian blend cheese is a mix of mozzarella, provolone, Parmesan, Romano, fontina and Asiago cheese. You can substitute with a combination of any of these cheeses or just use mozzarella. (I usually just use mozzarella & Parmesan, because that is what I have on hand.)

Zuchini Tortellini Parmesean

Prep: 40 minutes
Yield: 4 Servings

1 package fresh or frozen cheese tortellini
1/2 lb lean ground beef
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1 26 oz can spaghetti sauce
2 small zuchini
1/3 cup grated parmesean cheese

Cook pasta according to package directions; rinse and drain. While pasta is cooking, brown hamburger with onions, garlic and oregano in a large skillet, drain. Add spaghetti sauce & zuchini, cook 15 minutes or until thickened, stirring occasionally. Arrange half of pasta in a greased 2 quart microwaveable baking dish; top with half each of sauce & cheese. Repeat layers ending with cheese. Cover & microwave on high for 8 to 10 minutes or until heated through, rotating halfway through cooking time.

Tips & Tricks:
Ravioli or another filled pasta can be used in place of tortellini. Precrushed garlic or garlic powder can be used in place of garlic cloves. This recipe can be doubled & frozen, or can be made ahead, refrigerated & heated just before serving.

Quick 'n' Easy Pita Pizza

Prep: 15 minutes
Yield: 4 Mini Pizzas

1 1/2 cups tomato sauce with Italian seasonings
4 pita bread rounds
2 cups mozzarella, shredded
16 slices pepperoni
1/4 cup grated Parmesan

Preheat oven to 425. Warm pitas in the microwave or preheated oven for 1 minute, or until soft. Spread sauce evenly on crust and sprinkle on mozzarella. Arrange pepperoni evenly on top and sprinkle with Parmesan. Bake 8 to 10 minutes until cheese bubbles and begins to brown, and pita crusts have reached the desired level of crispness.

Tips & Tricks:
Top with your favorite pizza toppings such as pineapple, ham, ground beef or sausage, olives, onions, or whatever you like!

How Kids Can Help:
After spreading sauce, allow kids to build their own pizzas with their favorite toppings.

Make it Healthier:
Use whole wheat pita bread. Top with veggies instead of pepperoni.

Crock Pot Mediterranean Chicken

Prep: 15 minutes plus cooking
Yield: 6 servings

2 cups mushrooms, sliced
1 (14 1/2 oz.) can tomatoes, whole, drained and cut up
1 (6 oz.) jar artichoke hearts, marinated
1 (2 1/2 oz.) can olives, pitted and sliced, drained
3 Tbs tapioca, quick-cooking
2 lbs chicken thighs and/or drumsticks, skinned
1 Tbs Italian seasoning, dried and crushed
1/2 tsp salt
3/4 cup chicken broth, reduced sodium
1/4 cup wine, dry white

In a 3½ - 4 quart slow cooker combine the mushrooms, tomatoes, undrained artichoke hearts, and olives. Sprinkle with tapioca. Place the chicken pieces over the vegetables. Sprinkle with Italian seasoning and salt. Add chicken broth and white wine. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.

Tips & Tricks:
White grape juice can be used in place of white wine, this makes a slightly sweeter sauce. However if you use wine, after so many hours of cooking the alcohol cooks out. In place of artichokes, you can use chopped pimiento olives. I use boneless skinless chicken thighs-this saves me time serving to my kids because I don't have to debone their chicken.

How Kids Can Help:
Wipe mushrooms with a damp cloth to clean
Slice mushrooms in an egg slicer
Drain olives and tomatoes in a colander
Measure & dump seasoning

Nutrition Facts:
112.9 calories; 18% calories from fat; 2.4g total fat; 45.4mg cholesterol; 345.4mg sodium; 358.4mg potassium; 8.8g carbohydrates; 2.0g fiber; 0.9g sugar; 6.8g net carbs; 13.0g protein.

Italian White Bean Soup

Prep: 25 minutes
Yield: 4-5 servings

1 Tbs extra virgin Olive Oil,
1 clove garlic, minced
1/4 cup onion, diced
2 15 oz cans white kidney beans, undrained
1 1/2 cups water
1 1/2 tsp sage, dried
1/2 tsp basil, dried
salt to taste
1/4 cup celery, diced
1/4 cup carrots, diced
1/2 cup fresh spinach, finely chopped or frozen chopped spinach
1/8 tsp black pepper, or to taste

Heat oil in a large saucepan, sauté the garlic and onions for 2 to 3 minutes. Add celery, carrots, sage, basil, beans, water and salt. Cover, bring to a boil and simmer for 15 to 20 minutes. Add black pepper and spinach. Simmer 2 minutes.

Tips & tricks:
For a smoother soup, or if your kids don't like beans, puree soup in a blender before adding pepper & spinach.

How Kids Can Help:
Kids can dump ingredients into the soup. Kids can tear spinach.

Chicken or Portabello Mushroom Parmesan

Yield: 4 Servings
Prep: 30 minutes

3 Tbs olive oil
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme leaves
1 tsp chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
24 ounces chicken cutlets (8 cutlets, 3 ounces each)
1 1/2 cups Marinara sauce
1/2 cup shredded mozzarella
3/4 cup grated Parmesan
2 Tbs unsalted butter, cut into pieces

Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Drop the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Tips & Tricks:
For a meatless meal, portobello mushrooms can be used in place of chicken.

How Kids Can Help:
Peel the herbs from the stems. Measure olive oil, add herbs and brush on each side of the chicken. Grate mozzarella cheese.

Suggested Sides:
Green salad, Garlic bread

Skillet Lasagna

Heres a quick dinner for when you are on the go.

Prep: 35 minutes
Yield: 8-10 servings

24 oz Ricotta Cheese
1/4 C. Water
1/2 tsp. Salt
1 wedge fresh Parmesan Cheese ( you won't use the whole wedge, only about 1/2 cup)
4 C Shredded Mozzarella Cheese
2lbs Cooked Ground Beef
2 (26oz) Jars of Spaghetti Sauce
1 box no cook Lasagna noodles
3 cloves garlic

Brown ground beef in skillet. While beef is heating. Mix together Ricotta cheese, garlic, 1/2 c Parmesan, water, and salt in a bowl. Brain ground beef. Place beef back in skillet and add 1 jar of spaghetti sauce to ground beef. Then add a layer of noodles (you may have to break a few noodles to get them to fit). Spread ricotta cheese mixture over top of noodles. Add another layer of noodles. Add 2nd jar of spaghetti sauce. top with Mozzarella cheese. Place lid on skillet and cook on Med. heat for 20-25 min. on stove top.

Authentic Cannelloni

This recipe is from Little Women Treasures It's on our menu for tomorrow night. Enjoy!

Yield: 8 Servings
Prep: 45 minutes

16-ounce package manicotti shells
16 ounces cottage cheese
1 1/2 cups grated Parmesan cheese, divided
1 1/2 cups chopped cooked chicken
2 large eggs
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
14-ounce jar spaghetti sauce
16-ounce jar Alfredo sauce
1/4 cups finely chopped fresh parsley, optional

Preheat oven to 375 degrees. Butter a 13x9-inch baking dish. Cook pasta shells using package directions; drain. Combine cottage cheese, 1 cup Parmesan, chicken, eggs, garlic, salt, and black pepper in a large bowl and mix well. Fill pasta shells with the cottage cheese mixture.

Arrange pasta shells in a single layer in prepared baking dish. Sprinkle with half the remaining Parmesan. Pour Alfredo sauce crosswise over half of each pasta shell. Pour spaghetti sauce over the remaining half. Sprinkle with remaining Parmesan. Bake for 30 minutes. Garnish with parsley if desired.

How Kids Can Help:
Kids can help mix together ingredients, and help measure & dump spices.