Wednesday, January 27, 2010

Lasagna Roll-Ups

12 Lasagna Noodles
2 eggs
1 (15 oz) container Part Skim Ricotta Cheese
Salt, Pepper to taste
1 tsp garlic salt
2 tsp Italian Season blend
1 jar of your favorite sauce (or leftover meat sauce from spaghetti) (i used leftover veggie puh-sgetti sauce)
2 cups shredded mozzerella

Cook lasagna noodles as directed on package.  Drain, and lay flat on a cutting board or wax paper.
Mix eggs, ricotta, salt, pepper, garlic salt, and italian season blend.
Spread across the length of each noodle, about 1 tbsp per noodle.
Roll up each noodle.
Cover the bottom of a square baking dish with a layer of sauce.  Arrange the roll-ups in a single layer.
Cover with sauce.
Bake for 30 minutes at 350 degrees F.
Cover with shredded mozzerella, and return to the oven until melted and bubbly, about 5-10 minutes.

My review:  This was my quick alternative to making lasagna.  I didn't feel like fussing with all the layers, and I didn't want to make very much.  The recipe can be easily halved, which is what I did.  Just as delicious as lasagna, but a nice change.  If I make it again, I will just use jarred sauce, no meat.  It could have used a "saucier" texture.  Yum!

Wednesday, January 20, 2010

Crock Pot Turkey Chili

1 package 97/3 Ground Turkey (1.3 lbs)
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and diced (only add the seeds if you like lots of heat!)
2 cans light kidney beans, slightly drained
1 can black beans, slightly drained
1 can diced tomatoes
1 can tomato paste (6 oz)
1 small can tomato sauce
1 cup frozen corn
1 tsp salt
1 tbsp Worcestershire sauce
2 tbsp chili powder

Brown the turkey with the onion, garlic and jalapeno.
Mix turkey and all other ingredients in your Crock Pot.
Cook on low for 7-8 hours or high for 3 hours.
Serve topped with shredded cheese, onion, black olives, or crushed tortilla chips.

My review:  This was a good chili.  I think next time I will add at least one or two more jalapenos, because I felt like it needed a bit more heat, but overall it was a really good chili.  I topped it with cheese and dipped it with tortilla chips.  Obviously ground beef can be substituted for the turkey. 

Tuesday, January 19, 2010

Crab Melt

6 oz can Crab Meat, drained
1/2 cup Grated Sharp Cheddar Cheese
1 stalk celery, diced
1/2 small onion, diced
2 tbsp Light Mayonnaise
2 tbsp Melted Butter or Margarine
1/2 tsp Old Bay seasoning
1 dash Garlic Salt
Pepper to taste
4 English Muffins (try the 100 calorie ones -- they are delicious!)

Preheat oven to 350 degrees.
Split the English Muffins.
Mix the crab meat, cheese, celery, onion, mayonnaise, butter, and garlic salt together in a small bowl.
Spread about 1 tablespoon of mixture onto each muffin.
Bake for 20 minutes, then place under the broiler for 3 minutes.

These can also be prepared and frozen before baking.  Do not top with shredded cheese and freeze, separating layers with wax paper or parchment paper.  Bake for 30 minutes.

My review:  This was absolutely scrumptious.  I had something like this in a restaurant once and decided to try my hand at making my own.  I think it would make a good appetizer for parties, too, if you would cut in quarters.  I made this full recipe, and froze the rest to use for quick dinners later.

Tuesday, January 12, 2010

Pomegranate Chipotle Sauce

So first, I apologize for no picture.  I forgot. 

Second, this recipe is a copycat of the Tastefully Simple Pomegranate Chipotle Sauce.  So if you want to go the simple route, buy it from them.  But this is pretty easy to make and incredibly delicious.  You can make double and triple recipes, because it refrigerates well for up to 3 weeks.

This sauce is good on ribs, chicken, pork chops, wings, or even spread on top of cream cheese as a dip.

Olive oil
2 garlic cloves, minced
1 cup pomegranate juice
2 tbsp tomato paste
2 tbsp molasses
1/2 tsp dry mustard
1 tsp brown sugar
3chipotles in adobo, diced thin
1 tbsp adobo
1 tbsp lemon juice

Heat oil and garlic in a skillet on medium heat until the garlic is softened.
Add pomegranate juice, tomato paste, molasses, dry mustard, brown sugar, chipotles, and adobo.
Mix together with a whisk to combine all ingredients.
Simmer and let reduce for 10-15 minutes, or until it reduces to your liking.  (I let mine get pretty thick, because I like a thicker sauce, but you can let it more runny, especially if you would like to use as a marinade).
Remove from heat and stir in lemon juice.
Refrigerate any unused sauce for up to 3 weeks.

My review:  This was delicious, spicy, and sweet.  It definitely has a kick to it.  I have used it to marinate chicken breasts for grilling, as a sauce for chicken wings, and on ribs, and haven't found a way I don't like it yet!  It would also be good as a dipping sauce for chicken nuggets. 

Thursday, January 7, 2010

happy 2010!

Happy 2010, a week late.  I need your help!  Anyone know any good websites, blogs, or cookbooks for cooking for one? I'm on a hunt :-)  I miss cooking, but haven't been doing much of it, because I hate having to eat leftovers for 4 meals.  So help me out!