Sun Dried Tomato & Asiago Cheese Pasta Salad

This is definitely a salad I'm going to have to make again, especially since I only tasted a small forkful of it! Our cheer booster club was hosting a ladies night out event in December and I wasn't able to attend, but I signed up to bring a salad. I wanted it to be vinaigrette based as it was going to be sitting out for a couple of hours and from what I was told, it was a hit. I generally use sun dried tomatoes that are not packed in oil, but I figured by using this type, it would give this salad a tad more flavor using the oil the tomatoes were packed in, instead of regular extra virgin olive oil. 

Sun Dried Tomato & Asiago Cheese Pasta Salad
1 lb. Farfalle Pasta (I used Barilla)
1/4 c. Red Onion, chopped
1-8oz. Jar Sun Dried Tomatoes in Oil, diced
1/3 c. Fresh Basil Chopped
1/2 c. Asiago Cheese, shredded
1 Package Good Seasons Italian Dressing Mix
1/3 c. Balsamic Vinegar

Directions:
1. Cook pasta according to package directions, rinse under cold water and cool. 
2. Place the pasta in a large bowl and add the sun dried tomatoes, onions, basil, cheese, dressing mix, oil from the sun dried tomatoes and vinegar. Mix well. Makes 10 cups (20-1/2 cup servings)

*Nutritional Information per Serving: Calories 146, Carbs 21.1g, Fat 4.9g, Protein 5.3g, Fiber 1.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate. 

Enjoy! 

Fennel & Asiago Cheese Stuffed Mushrooms

I just love mushrooms, though I don't like them raw. So I'm always finding a new way to make them stuffed or sauteed and include them in a lot of my dishes. Mushrooms also have some wonderful health benefits, like the following I found on Organic Facts

*Mushrooms have zero cholesterol, fats and very low carbohydrates which help burn cholesterol when they are digested.

*Mushrooms are very effective in preventing cancer of breast and prostrate due to presence of Beta-Glucans and conjugated Linoleic Acid having anti carcinogenic effects.

*Mushrooms can be an ideal low energy diet for diabetics. They contain natural insulin and enzymes which help break down sugar or starch of the food. Diabetics often suffer from infections, particularly in their limbs, and the natural antibiotics in mushrooms can help protect them from this.

*Mushrooms contain natural antibiotics (similar to penicillin, which itself is extracted from mushrooms), which help heal ulcers and ulcerous wounds and protect them from infections. A good combination of vitamins A, B-Complex and C, found in mushrooms also strengthens immune system.

*Mushrooms are the only vegetable and the second known source (after cod liver oil) to contain vitamin-D in edible form. They are rich in calcium (good for bones), iron (benefits in anemia), potassium (very good for lowering blood pressure), copper (anti bacterial) and selenium (very good for health of bones, teeth, nails, hair and as an anti oxidant). 

These mushrooms were made using a bread stuffing and included the stems (waste not, want not!) along with the breadcrumbs. The fennel and Asiago cheese gave these a wonderful flavor and my family just loved them, I hope yours will too!

Fennel & Asiago Cheese Stuffed Mushrooms

24 Large White Mushrooms

1/2 c. Fennel, chopped

1 Clove Garlic, chopped

1 tsp. Extra Virgin Olive Oil

1/2 c. Asiago Cheese, shredded

1/2 c. Italian Breadcrumbs

3 tbsp. Butter, melted

Wash mushrooms, remove stems and place caps on a baking sheet. Add stems to a food processor and pulse so that they are chopped fine. Heat oil in a small saute pan and add the fennel and garlic. Saute for about 2 minutes then, add them to the bowl of mushroom stems. Mix in the cheese, breadcrumbs and butter. Next, stuff each mushroom cap with the stuffing and bake at 350 degrees for 15-20 minutes until the breading is lightly brown. Makes 24. 


Points+=1pt. per mushroom


Enjoy! 

Asiago & Basil Red Bliss Baked Potato Croquettes

It never fails. I ALWAYS make too many mashed potatoes! So, instead of letting them sit in my refrigerator until I throw them away (I don't like leftovers), I recycle them into another side dish like these potato croquettes. It's best to use day old mashed potatoes as they are usually too soft when prepared the first day. This time around I had made red bliss mashed potatoes and thought some fresh basil and Asiago cheese would give these a nice flavor. By baking instead of deep frying, these potatoes made an excellent, quick side dish that was light and tasty. 

Did you know?

The red potato was first cultivated in Peru. Of the more than 5000 varieties of potatoes in the world, one of the most common varieties in the United States is the red potato. Because of red potatoes’ flavor and texture, it’s best to boil or roast them. They absorb accompanying flavors well and offer a textural element in a variety of dishes both cold and hot. 

How to Select Red Potatoes

Look for firm, well-shaped and fairly smooth potatoes. Avoid potatoes that have wrinkles.

How to Store Red Potatoes

Store potatoes in a cool, dark, well-ventilated place for use within 3-5 weeks.

Nutrition Benefits of Red Potatoes

Fat free, saturated fat free, cholesterol free, sodium free, and an excellent source of vitamin C

Asiago & Basil Red Bliss Baked Potato Croquettes
3 c. Mashed Red Bliss Potatoes
1/2 c. Asiago Cheese, shredded
1/4 c. Fresh Basil, chopped
1/2 c. All-Purpose Flour
3 Eggs
1/4 tsp. Garlic Powder
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 c. Italian Bread Crumbs
Cooking Spray


Prepare your mashed potatoes, place in a bowl, cover and refrigerate for at least 24 hours. Add the cheese, basil, flour, 1 egg, garlic powder, salt and pepper to the potatoes and mix well; then separate into nine portions. In a separate bowl, whisk the remaining 2 eggs. In another bowl, add the bread crumbs. Shape a portion of potatoes into a flattened log. Then dip the potato mixture into the egg, and then into the breadcrumbs. Place on a lightly greased baking sheet, spray tops with cooking spray and bake at 350 degrees for approximately 20 minutes until lightly browned. Makes 9 croquettes. 


Points+=5pts per croquette


Enjoy! 

Asiago Cheese Stuffed Roma Tomatoes

Happy Valentine's Day! I have no real plans for tonight as hubby is on a biz trip and won't get home until later tonight and my oldest daughter has a game.  I guess our special dinner will just have to wait until the weekend. So instead of a romantic meal idea, I'll give you a red veggie instead! :)


Roma or commonly called plum tomatoes are my "go to" tomato and you can generally find them year-round primarily from California, Mexico and Florida. California Romas are available from June through November and Washington tomatoes are available during August and September. I just prefer the flavor of them better than the other varieties you get during the year, except of course when Jersey tomatoes are in full bloom..those I can just slice and eat with a little salt on them and I'm good to go. 


Here are some useful tips for tomatoes from Produce Oasis. Good-quality roma tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature. Unripe tomatoes should be stored out of direct sunlight at room temperature until ripe for 3 or 4 days. Once ripe, tomatoes should be used within a day or two. Only refrigerate fully ripened tomatoes, but be aware that it will affect the flavor!  Avoid product that is too soft, wrinkled or that has broken skin. Tomatoes with a green blush will ripen, but avoid product with blotchy green or brown areas. 

Now, my kids are a little "odd" when it comes to certain foods. Especially tomatoes. They eat them in bruschetta or salsa but yet they won't eat them in a tossed salad. So when I made these as our vegetable one night, I kept my fingers crossed that if they didn't like them, it would  just have meant more for hubby and I. :) Unfortunately for us, they devoured them so I was glad I made extra! They're so simple and quick to make and perfect for a last minute vegetable side dish idea. 

Asiago Cheese Stuffed Roma Tomatoes
5 Roma Tomatoes
1/2 c. Shredded Asiago Cheese
1 tbsp. Fresh Rosemary, chopped
1 Clove Garlic, chopped
1/2 c. Italian Breadcrumbs


Scoop out the insides of the tomato, leaving a shell, and place in an oven safe baking dish or on a sheet pan. Chop the insides of the tomato and add to a mixing bowl. Next, add the cheese, rosemary, garlic and breadcrumbs. Mix together and stuff the tomato shells. Broil on high for 3-5 minutes until the stuffing is browned. 


Points+=1pt per half


Enjoy! 

Three Cheese Zucchini Stuffed Portobello Mushrooms

I used to only treat myself to these when I would go out for dinner as an appetizer but 

I just love portobello mushrooms! I started making them on my own and you can fill them with just about anything. They also make a perfect lunch or midday snack. Especially when they're stuffed with zucchini and cheesy goodness like these were! 

Three Cheese Zucchini Stuffed Portobello Mushrooms
4 Portobello Mushrooms, rinsed and stems removed
1/2 c. Fennel, finely chopped
2 tbsp. Shallots, finely chopped
1 Small Zucchini, skin on and finely diced
1 Clove Garlic, minced
1 tbsp. Fresh Thyme
1 tsp. Extra Virgin Olive Oil
1/2 c. Asiago Cheese, shredded
3 oz. Fresh Mozzarella, chopped
2 tbsp. Pecorino Romano Cheese, grated
1/4 c. Italian Flavored Breadcrumbs


In a small saute pan, heat the oil and add the fennel, shallots, zucchini, garlic and thyme. Saute for approximately 5 minutes until the zucchini and shallots start to soften. Remove from heat, add to a bowl and mix in the three cheeses. Top each mushroom with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake at 425 degrees for 10 minutes or until the cheese has melted and the tops are lightly browned.  Serves 4.

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Points+=5pts per mushroom



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Enjoy!


Shared on Chef in Training  Tuesday Talent Show 2/7/12

Basil, Leek & Asiago Cheese Risotto

Here is a simple, flavorful risotto using fresh basil, leeks and Asiago cheese. This makes a wonderful side dish to any meal. 

Basil, Leek & Asiago Cheese Risotto

1 + 1 tbsp. Butter

1 c. Arborio Rice

1/4 c. Leeks, chopped

2 tbsp. Fresh Basil, chopped

3 c. Low-Sodium Chicken Broth

1 c. Water

1/2 c. Asiago Cheese, shredded

Melt butter in a large, nonstick frying pan and add add the rice, leeks, basil and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add in the cheese and remaining 1 tbsp. butter. Stir until well 

blended and the butter has melted. Serves 6. 

Points+=5

Leeks have many health benefits too! Here is some information about leeks you may not have known from Nutrition and You.

Health benefits of Leeks

• Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
• Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber. 
• Though leeks contain proportionately less thio-sulfinites than that in garlic, they still possess significant amounts of these anti-oxidants such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin by enzymatic reaction when the stalk disturbed (crushing, cutting etc).
• Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels which, helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
• Leeks are great source of minerals and vitamins that are essential for optimum health.  Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
• In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
• Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.

Selection and storage

Leeks are at their best during spring season. However, they can be available fresh year around in some super markets. While buying, choose fresh organic leeks, as they are rich in flavor and in nutrition. Look for uniform, long, firm, white stalks with healthy root bulb as it signals of fresh farm produce.

Avoid stems with withered, yellow discolor tops.

Once at home, wrap in paper towel and place inside the refrigerator. They keep well for up to a week to 10 days.

Preparation and serving methods   

Leeks impart a mellow, sweet oniony flavor to the dishes they added to. They give less pungency than garlic or onions. Although used sparingly outside the European continent, their delicate stems have recently found favor among oriental, and Mediterranean recipes. 

The outer layers generally peeled by hand. You may want to cut them into rings, slice lengthwise or in squares using knife depending up on recipes.

To prepare, remove the thick green tops. Similarly, cut away lower root end. Swish in a large bowl of water to shake out all grit, sand, and soil. Transfer to a colander to drain. Mop dry using paper towel.

Enjoy! 

Fennel & Apple Stuffed Pork Chops

I decided for dinner one night that I was going to make some pork chops but wasn't quite  sure what I was going to do with them. I had some leftover homemade whole wheat pita chips from NYE and decided that I'd make a stuffing. I sauteed the fennel with some apples, garlic and thyme then threw in some Asiago cheese last minute too. I decided that since I was using bread as a stuffing, I didn't want to bread these so I just used some of our leftover champagne to help baste the pork while it was cooking. These were fantastic and there was even enough stuffing after filling the pork chops so that I could use it as a side dish also. 

Fennel & Apple Stuffed Pork Chops

4- 6oz. Center Cut Boneless Pork Chops

1 c. Fennel & Apple Whole Wheat Stuffing
1 c. Champagne (You can also use wine, chicken broth or water)
Garlic Powder
Kosher Salt, to taste
Fresh Ground Pepper, to taste

Trim any fat from your chop then make a pocket by slicing the meat horizontally, but not all of the way through. Stuff each chop with 1/4c. stuffing and place in an oven safe baking dish. Add the champagne (or other liquid) to the bottom of the pan to avoid sticking and to help baste the pork chops while cooking. Sprinkle with garlic powder, salt and pepper. Bake at 425 degrees for approximately 20-30 minutes or until desired temperature is reached (depends on the thickness or your pork chops). Serves 4. 

Points+=10 pts

Fennel & Apple Whole Wheat Stuffing

4 Small Whole Wheat Pitas

1/2 Fennel, white part only, chopped

2 Cloves Garlic

2 Apples, peeled, cored and small dice (I used Paula Red)

1 tsp. Fresh Thyme

1 tbsp. Extra Virgin Olive Oil

1 c. Low-Sodium Chicken Broth

1/2 c. Shredded Asiago Cheese

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

Add the pita to your food processor or chop in fine pieces and add them to a bowl. In a large frying pan, heat oil and add your fennel, apples and thyme. Saute until the fennel and apples start to turn translucent, then add to your pita crumbs. Add in the chicken broth and the cheese and mix well. Season with salt and pepper. Add any remaining stuffing to an oven safe dish and bake at 425 degrees for 15 minutes. Makes approx. 3 cups. 

Points+=3pts per 1/2 cup serving

Enjoy!

Just linked this recipe to Baking Bad Foodie Friday

Asiago Tomato Basil Soup

Sometimes you just want a nice, hot bowl of soup! Such was the case the other night when I had to be in four different places within 3 hours of each other on a cold, rainy night. So I made some of this soup to keep me going. I really wanted it with a nice grilled cheese sandwich, but made some White Bean & Sun Dried Tomato Fritters to go with it instead, which was easier to grab n' go on the run (I'll post this recipe later..yum!). This soup was SO quick to make too...only about 15 minutes! And for my Vegetarian/Vegan friends, if you don't eat cheese, simply leave it out. It still tastes great but the cheese just gave it a little something extra. :)

Asiago Tomato Basil Soup
1-28oz. Can Hunts Crushed Tomatoes
1 tbsp. Extra Virgin Olive Oil
2 tbsp. Fresh Basil, chopped
1 c. Low-Sodium Vegetable Broth (or you can use chicken broth)
1 c. Heavy Cream
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/4 c. Shredded Asiago Cheese 

In a large saucepan, heat olive oil and add the basil and saute for 1 minute. Add the crushed tomatoes, vegetable broth, heavy cream, salt and pepper. Bring to a boil then let simmer for 10 minutes. Use an immersion blender to blend all of the ingredients together until it’s smooth and creamy. Add the cheese and stir until melted, about 5 minutes. Makes 6 cups. 

Enjoy!

Scallion & Asiago Cheese Stuffed Mushrooms

On Sundays, we generally eat a late breakfast, then whatever it is we have planned for the day, we like to be home by 3pm so that we can eat some apps, have a glass of wine and just unwind from the week and TRY to relax a little before the new chaos starts the next day. Last Sunday, I had some mushrooms and wanted to try out something new so I just chopped up the stems in my mini food processor, added some scallions and cheese and stuffed the mixture back in. The were great in a pinch and made a nice afternoon snack. 

Scallion & Asiago Cheese Stuffed Mushrooms
1 pkg. 10oz. Mushrooms (I had 15 in my package)
1 Scallion, chopped
3 tbsp. Asiago Cheese
3 tbsp. Panko Breadcrumbs
1 tbsp. Canola Oil


Rinse the mushrooms to clean off any dirt, then remove stems and add to a mini chopper so that they are finely chopped. In a bowl, add the mushrooms, scallions, cheese, breadcrumbs and oil. Mix well then stuff into the mushroom cap. Bake at 350 degrees for 10 minutes, then broil for 5 minutes. Makes 15. 


Points+=1 per mushroom


Enjoy!

Fettucine with Asiago Cream Sauce

Now, for those of you watching your WW points, this one I didn't even bother to calculate because I was afraid to find out how many it would be. I certainly didn't make this the "lightened" version, as my kids and 18 yr. old nephew were going to eat it. (I went out to dinner and ate some incredible Fontina Stuffed Ravioli with a Butter Sage Sauce, which was probably no better!) But there are some things you just have to make and enjoy and this is one of them. 

Fettucine with Asiago Cream Sauce
2 lb. Fettucine
1 tbsp. Butter
1 tbsp. All-Purpose Flour
3 c. Heavy Cream
3/4 c. Asiago Cheese, shredded
1/4 tsp. Garlic Powder
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
Parsley, garnish

Cook pasta according to package directions, drain and then put back in the pot. While pasta is cooking, melt butter in a medium saucepan then add flour, forming a roux. Gradually whisk in the heavy cream until the roux dissolved, then bring to a boil. Reduce heat to low and whisk in the cheese, garlic powder, salt and pepper until the cheese has melted. Let simmer until the sauce starts to thicken, approximately 5 minutes. Add the sauce to the cooked pasta and mix well. Garnish with parsley. 
Serves 8. 

Enjoy!

Sun Dried Tomato & Asiago Cheese Turkey Burgers

Well, today is officially Thanksgiving and I have so much to be thankful for this year. I have a wonderful family and support system that is there for me whenever and wherever (and I hope I'm there just as much for them!). I have my health, which in past years has been a little sketchy and also known by some as "The Farias Curse".  I have a roof over my head(even if we loose heat and electric once in a while..lol) and I get to do what I love best every single day...experimenting in my kitchen and sharing my passion with each of you. You truly are amazing and I thank you from the bottom of my heart for reading what I have to say each day here in my little corner of this vast foodie universe. :)


So, since I'm a little busy cooking our Thanksgiving feast today, I figured I'd at least share with you one of my recent creations. Hey, at least it's turkey-something! 


Happy Thanksgiving!

Sun Dried Tomato & Asiago Cheese Turkey Burgers
1 lb. 99% Fat Free Ground Turkey
1/2 c. Asiago Cheese, shredded
1/4 c. Scallions, chopped
1/4 c. Sun Dried Tomatoes, not packed in oil
1 tsp. Fresh Rosemary, chopped
1 Clove Garlic, minced
1 tbsp. Canola Oil


Mix all ingredients together until well blended and form into four patties. Grill for 3-5 minutes per side or until internal temperature is at least 165 degrees. Makes 4. 


Points+=7


Now go and watch the parade....Enjoy!

Chicken & Spinach Balsamic Risotto

Since I finally used up that Vanilla Fig Balsamic Vinegar, I wanted to find a new kind of vinegar to experiment with and happened across one with Pear Pulp. I happened to make this dish on Monday night, which coincidentally happened to be Clean Out Your Refrigerator Day...and that I did! I had two pieces of chicken, a partial bag of fresh spinach, a few scallions, a little rosemary and Voila..dinner! This meal was so delicious and the girls and I really loved the flavor of this vinegar in this risotto. 

Chicken & Spinach Balsamic Risotto
2 c. Cooked Chicken Breast, chopped
2 c. Fresh Spinach, stems removed and roughly chopped
6 Mushrooms, sliced
1/4 c. Scallions, chopped
1 Clove Garlic, chopped
1 tsp. Fresh Rosemary, chopped
2 Plum Tomatoes, chopped
2 tbsp. Extra Virgin Olive Oil
3 tbsp. Rienzi® Balsamic Vinegar with Pear Pulp
1 1/3 c. Arborio Rice
2 c. Low Sodium Chicken Broth
2 1/2 c. Water
1/4 c. DiGiorno® Three Cheese Blend (Asiago, Parmesan & Romano grated cheese)
1 tbsp. Butter


Heat oil in a large, nonstick frying pan and add the chicken, spinach, mushrooms, scallions, garlic, and rosemary. Simmer 5 minutes until the spinach starts to wilt and the mushrooms soften. Remove and set aside. In the same pan, add the rice, vinegar and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add back in your chicken, vegetables, tomatoes, cheese and butter. Stir until well blended and the butter has melted. Makes 6, 1-cup servings. 


Points+=9


Here is the information from Rienzi's website: 

Fruttati Pear 8.5oz
This unique blend is created by using the tradition that unites the prestigious Balsamic Vinegar of Modena and fresh fruits. The Fruttato with pear is the result of a slow cooking procedure where the balsamic vinegar is mixed with the pulp of pears grown in the Trentino region of Northern Italy. This high quality blend is a culinary classic and it adds a unique flavor to dishes such as Almond chicken, or as a dressing on string beans.


Enjoy!

Copycat Recipe Week: Day 5-Chicken Vegetable Alfredo Lasagna

Wow, I can't believe it's Day 6 already! I've been cooking up a storm this week so I'll have plenty of my own new recipes to share with you next week but today's featured recipe comes from Lisa at Lisa's Dinnertime Dish. Now Lisa had already adapted this from Pampered Chef's Celebrate cookbook and I also changed it slightly by removing the peppers (we're not fond of them) and I added in some plum tomatoes instead for the red color. What I found is, you could add just about any vegetable to this dish and it will come out perfectly, so just choose your favorites. The Alfredo sauce was so quick to prepare and extremely tasty. I didn't have any leftover chicken so I had to cook up some chicken breasts ahead of time but Lisa was right, a nice Rotisserie chicken or even leftover chicken or turkey from a roast would make this dish even easier to prepare. The family LOVED it and will definitely be one I'll make again. 

On another note, I recently joined the Weight Watchers® PointsPlus program. It's been something I've been putting off for quite some time and finally decided to just go out and do it (there's no time like the present right?!). So going forward, I will be posting the points values at the end of each recipe. Part of the reason I started with this recipe is because when my husband first heard I was making this, he thought it was going to be extremely high in calories (and points...he's doing this with me also). But after plugging in all of the ingredients, it didn't turn out as bad as we thought (Yippee!!). This was plenty for me as it was very filling but you can also serve this with a tossed salad or an extra side of vegetables if you're looking for something more. Thanks for a great recipe Lisa! 

Chicken Vegetable Alfredo Lasagna

6 No Boil Lasagna Sheets (I used Barilla)

3 c. Cooked Chicken, chopped

1 c. Zucchini, chopped

2 Plum Tomatoes, chopped

1/4 c. Red Onion, finely chopped

2 Cloves Garlic, minced

2 c. Part Skim Shredded Mozzarella

3 oz. Crumbled Low Fat Feta Cheese

3 c. Fresh Spinach, washed/stems removed

3 c. Prepared Alfredo Sauce (use recipe below or your own version)

1 oz. Shredded 3 Cheese Italian Mix (I used DiGiorno Parmesan, Asiago & Romano)

Add the chicken, zucchini, tomatoes, onion, garlic, mozzarella and feta cheese to a bowl and mix well. Line a 9x9 oven safe baking dish with some of the Alfredo sauce, then place 3 lasagna sheets on the bottom and add more sauce. Add a layer of spinach leaves, then half of the chicken and cheese mixture. Repeat for the second layer. Sprinkle with the shredded cheese, cover with aluminum foil and bake at 375 degrees for 45 minutes. (I recommend putting this on a sheet pan so that it doesn't drip on the bottom of your oven). Remove foil and bake for an additional 15 minutes. Remove from oven and let stand for 15 minutes before slicing. Serves 9. 

Alfredo Sauce

2 tbsp. Butter

2 tbsp. All Purpose Flour

3 c. 2% Milk

Pinch of Nutmeg

1tsp. Dried Oregano

3 oz. Shredded 3 Cheese Italian Mix (I used DiGiorno Parmesan, Asiago & Romano)

Fresh Ground Pepper, to taste

Kosher Salt, to taste

In a large non stick frying pan, melt the butter over medium heat. Add in the flour to form a roux. SLOWLY add in the milk until the sauce thickens. Remove from heat. Add in the cheese, nutmeg and oregano and mix well. Season with salt and pepper and set aside. Makes 3 cups.

Weight Watchers PointsPlus Value Per Serving = 7

Enjoy!

Turkey Stuffed with Sun Dried Tomato Pesto & Asiago Cheese

Well, my house projects are coming along nicely but I feel like I'm going to collapse from exhaustion.  I do have to say that after one year, my bathroom is finally done (and looks great..YEAH!). Also, we had a new banister put in, refinished hardwood floors in three separate rooms and so far this week, I managed to paint the dining room and living room in between running errands and playing Mom taxi. Though with all of this other busy work, it has left little time for me to do much cooking over the last week (good thing I cooked a lot the week before so I had something to post! lol). 

So on Monday I needed to give my back a break from climbing up and down a ladder and decided that would be my "errand day" (I should have stayed home...7 stores later). During one of my stops, I went to Target to pick up two items (yeah right, who can go in there and just buy two things?). I always like to browse through the food isles to see if anything new is out there that I can use to try different things and I hit the jackpot. 

Giada De Laurentiis had come out with a line of pesto made specifically for Target(and apparently it's been out for almost a year but I've never seen it in our local store). She had a couple of different varieties but the Sun-Dried Tomato Pesto caught my eye. It contains olive oil, sun dried tomatoes, basil, Grana cheese, tomatoes, cashews, garlic, salt, vinegar, and pine nuts. Now I could have just made this myself but being so busy lately, I purchased it thinking I could just make it with pasta one night in a pinch. 

Then I got home and my 40+ brain had forgotten that I had taken out a Turkey London Broil for dinner already. I didn't want it to go to waste since it was in the refrigerator for 2 days already and I needed to do something with it. (Here's a picture of what it actually looks like if you've never seen it. Basically, it's just the breast meat from a turkey and is usually 1 1/2-2 lbs so it's the perfect size to feed my family of 4). I decided to slice the turkey and flatten it so that I could stuff it. I used the pesto and found some leftover Asiago cheese in the refrigerator. INCREDIBLE...though how can you go wrong with sun dried tomatoes and Asiago cheese! This was so easy and quick to prepare and as you can see, hardly any ingredients. I used the wine to put in the bottom of the pan so that I could baste the turkey with it while it was cooking but you could also just use some chicken broth or water, you just don't want it to dry out. 

Turkey Stuffed with Sun Dried Tomato Pesto & Asiago Cheese

1 1/2 lb. Turkey London Broil

1/2 c. Giada De Laurentiis Sun Dried Tomato Pesto (or you could make your own)

1/2. c. Shredded Asiago Cheese

Extra Virgin Olive Oil

Garlic Powder, to taste

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

1/2 c. White Wine

Using a sharp knife (I use my Wusthof, ok free product plug here), carefully slice the meat horizontally into about a 1/2" thickness, unraveling it until it it flat. Gently pound with a meat mallet to get even thickness, spread the pesto and sprinkle with the cheese. Next, roll up the turkey from right to left (or left to right if you're a lefty like my Mom), and tie with kitchen string to secure. 

Place in a baking dish, brush with olive oil then sprinkle the top with garlic powder, salt and pepper. Add the wine to the baking dish and bake at 350°F for approximately 1 hour 15 minutes or until internal temperature reaches 165°F. Let it rest 10 minutes before slicing. Serves 4. 

Enjoy!