Last-Minute Lasagna

This is pretty good, especially when you consider the time involved in making it.


1 (24- or 26-ounce) jar pasta sauce
2 (18-20-ounce) boxes/bags refrigerated large cheese ravioli
1 (10-ounce) box frozen chopped spinach, thawed and excess water squeezed dry
1 (8-ounce) bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan


Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.




--Adapted from Real Simple magazine

Curried Corn-Crab Cakes

3/4 cup corn kernels, cooked
1/4 cup finely chopped green onion
1/4 cup diced red bell pepper
1/2 teaspoon curry powder
1 garlic clove, minced
1 pound lump crabmeat, shells removed
1/3 cup low-fat mayonnaise
3 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
2 large egg whites
3/4 cup dry breadcrumbs, divided
4 teaspoons vegetable oil
Lime wedges


Combine first 5 ingredients and crabmeat; set aside.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in breadcrumbs, reserving 4 tablespoons.

Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in reserved breadcrumbs.

Heat oil in pan over medium-high heat. Place patties in pan; cook 3-4 minutes. Turn patties, and cover pan; cook 3-4 minutes or until done. Serve with lime wedges.




--Adapted from Cooking Light magazine

Black Bean and Sweet Potato Chili

This is truly excellent. A great recipe. Serve it with rice, and you have enough to feed an army, on a very modest budget. I substituted a dried guajillo chile in place of the jalapeno, but since most people don't stock dried chiles, I posted the recipe with the jalapeno.


2 tablespoons olive oil
1/2 cup green onion, roughly chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 jalapeño peppers, seeded and diced
2 medium sweet potatoes, diced
3 large garlic cloves, minced (about 2 tablespoons)
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
1 to 2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 to 2 teaspoons dried basil
1/4 to 1/2 teaspoon dried marjoram
1 bay leaf
1 (14.5-ounce) can diced fire-roasted tomatoes
2 (14-ounce) cans vegetable or chicken broth
2 (15-ounce) cans black beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)

Garnishes: chopped fresh cilantro, green onion slices



Heat oil in a heavy large saucepan or Dutch oven over medium heat. Add green onion, bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes.

Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute.

Add tomatoes and broth. Simmer, uncovered, about 30 minutes.

Stir in beans, and continue to cook 10 minutes.

Remove bay leaf, and stir in lime juice. Garnish, if desired.




NB: If you happen to have epazote on hand, this is a good place to use it.



--Adapted from Cooking Light magazine

Moroccan-Spiced Oranges

This is very simple and elegant. And great over ice cream.


2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)
1/4 cup slivered almonds
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
Ground cinnamon (optional)
Grated orange rind (optional)


Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.



--Adapted from Cooking Light magazine

Peanut Butter Frosting

This is a great icing recipe that is more peanut buttery than sugary. I used with the Reese's Peanut Butter Cake.

Kathleen's Peanut Butter Icing
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Adapted from Ina Garten and the blog, Annie's Eats

Steamed Carrots with Garlic-Ginger Butter

2 garlic cloves, minced
1 pound baby carrots
1 tablespoon butter
1 teaspoon minced peeled fresh ginger
1 tablespoon chopped fresh cilantro (or parsley)
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt



1. Steam carrots, covered, 10 minutes or until tender

2. Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro (or parsley), and remaining ingredients. Serve.




--Adapted from Cooking Light magazine

Reese's Peanut Butter Chocolate Cake

I made this cake for the "Welcome Home," dinner for our new nephew. This is an impressive looking cake, and according to my Dad, the peanut butter and chocolate complement each other very well. :) Enjoy!

Ingredients

For the cake

2 cups all-purpose flour

½ cup unsweetened cocoa powder

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 sticks unsalted butter, at room temperature

1 ½ cups sugar

2 large eggs

2 large egg yolks

1 tsp. vanilla extract

1 cup buttermilk

4 oz. bittersweet chocolate, melted and cooled (optional - I did not use this.)

For decorating

1 ½ - 2 batches peanut butter frosting (see post above)

miniature Reese’s cups, halved and/or chopped

Directions

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.
Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer pans to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on serving dish. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Adapted from the blog, Annie's Eats, Smells Like Home, cake from Baking: From My Home to Yours by Dorie Greenspan, frosting from Ina Garten

Green Peas and Limas with Pine Nuts

I made this with with almonds instead of pine nuts. Seemed to work just fine.


1 (14-ounce) can chicken broth
1 (10-ounce) package frozen baby lima beans
4 1/2 cups frozen petite peas (1 1/2 [16-ounce] packages)
1/2 teaspoon sugar
3/4 cup pine nuts
2 tablespoons butter or margarine, melted
3 green onions, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine


Bring broth to a boil in a saucepan; add lima beans. Return to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas and 1/2 teaspoon sugar; cook 2 minutes. Drain.

Sauté pine nuts in 2 tablespoons butter in a large skillet over medium heat until golden. Add bean mixture, green onions, and next 3 ingredients; cook 1 minute or until thoroughly heated. Stir in remaining 3 tablespoons butter until melted.




--Adapted from Cooking Light magazine

Hot Bean and Cheese Dip

1 (14.5-ounce) can diced tomatoes
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray
3/4 cup (3 ounces) shredded sharp cheddar cheese


Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese.

Bake at 350° for 20 minutes or until cheese is melted.


--Adapted from Cooking Light magazine

Jelly Drops

These are not too sweet, and would be perfect with a cup of tea on a snowy day. This is the first recipe I'm trying out from the book, 500 Cookies that I received as a birthday gift from my sister and her family.

1/2 c. (1 stick) sweet butter

2/3 superfine sugar

1 egg

1 1/2 c. all-purpose flour

1/2 tsp. baking powder

1/4 c. jelly, any flavor

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Beat the butter and sugar until light and fluffy. Add the egg and beat well.

Sift the flour and baking powder and stir into the butter mixture. Roll the mixture into balls and place them at least 2 inches apart on the baking sheet.

Press a finger into each ball and fill the hole with a little jelly. Bake for 10 minutes until golden. Add a little more jelly while the cookies are still warm.

Cool on a wire rack, and store in an airtight container for 4 to 5 days.

Adapted from 500 cookies by Philippa Vanstone

Baked Spaetzle with Ham and Cheese

1 2/3 cups all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon baking powder
2 1/4 cups 1% low-fat milk, divided
4 large eggs, divided
2 quarts water
Cooking spray
3/4 cup finely diced ham (about 4 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded cheddar cheese



Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.

Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 3 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.

Combine spaetzle and ham in a 2-quart baking dish coated with cooking spray, tossing gently.

Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.



--Adapted from Cooking Light magazine

Chocolate Chip Cookie Bars

2 tablespoons butter, at room temperature
2 tablespoons vegetable oil
1 cup firmly packed dark brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups regular rolled oats
1 cup semisweet chocolate chips
2 tablespoons granulated sugar


1. In a large bowl, with an electric mixer on medium speed, beat butter, oil, and brown sugar until smooth. Beat in egg, applesauce, and vanilla until well blended.

2. In another bowl, mix flour, baking powder, baking soda, and salt; stir or beat into butter mixture until smooth, scraping down sides of bowl as needed. Stir in oats and chocolate chips.

3. Spread dough evenly in a lightly oiled 8-inch square baking pan. Sprinkle top evenly with granulated sugar.

4. Bake in a 350° oven until pale golden brown, about 15 minutes. Let cool on a rack about 10 minutes, then cut into 1- by 4-inch bars. Let cool completely.




--Adapted from Cooking Light magazine

Roasted Vegetable Chicken Soup

1 cup (1-inch) cubed carrot
1 cup coarsely chopped mushrooms
1 cup (1-inch) pieces celery
1 cup (1-inch) pieces red bell pepper
2 tablespoons extravirgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
4 (14-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked rotini pasta



Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.


--Adapted from Cooking Light magazine

Barley Pilaf with Sauteed Mushrooms

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
2 tablespoons olive oil, divided
3 cups chopped button mushrooms (about 8 ounces)
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
2 1/4 cups water
1 cup uncooked pearl barley
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 tablespoon butter
4 cups sliced button mushrooms (about 8 ounces)


Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.

Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.

Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.

Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and sauté for 5 minutes or until browned. Top the pilaf with sautéed mushrooms.




--Adapted from Cooking Light magazine

Roasted Potatoes with Tangy Watercress Sauce

Sauce:
1 1/2 cups plain fat-free yogurt
1 cup trimmed watercress
1/3 cup light mayonnaise
1/4 cup chopped green onions
3 tablespoons chopped fresh basil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Potatoes:
3 pounds small red potatoes, quartered
1 1/2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Cooking spray


Preheat oven to 450°.

To prepare sauce, place first 9 ingredients in a food processor or blender; process until smooth, scraping sides. Cover and chill.

To prepare potatoes, combine potatoes, oil, pepper, and salt in a jelly roll pan or shallow roasting pan coated with cooking spray, tossing to coat. Bake at 450° for 35 minutes or until tender, stirring occasionally. Serve with sauce.




--Adapted from Cooking Light magazine

Lime-spiked Black Bean Dip

2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper



Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.






--Adapted from Cooking Light magazine

Chocolate Chip Dutch Baby

I have no idea about the name, but this is tasty. It's basically a big baked pancake.


3/4 cup 2% reduced-fat milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs
2 tablespoons butter, divided
1/3 cup semisweet chocolate chips
3 large firm bananas, halved lengthwise
1/2 cup coffee-flavored liqueur (Kahlúa)
1/2 cup frozen reduced-calorie whipped topping, thawed



Preheat oven to 450°.

Place a 9-inch cast-iron skillet in a 450° oven for 15 minutes. Combine first 5 ingredients, stirring with a whisk until smooth. Melt 1 tablespoon butter in preheated pan until browned, swirling to evenly coat pan. Add batter; sprinkle evenly with chocolate chips. Bake at 450° for 10 minutes or until puffed and browned.

Cut banana halves in half crosswise. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add bananas; cook 2 minutes on each side or until browned. Add liqueur; simmer 1 minute. Serve with Dutch baby; top with whipped topping.




--Adapted from Cooking Light magazine

Braised Herb Chicken Thighs with Potatoes

2 tablespoons all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
8 chicken thighs (about 2 pounds), skinned
1 teaspoon olive oil
1 1/2 cups (2-inch-thick) slices carrot
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 1/2 pounds small red potatoes, quartered



Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal bag, shaking to coat.

Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown. Add carrot; cook 3 minutes, stirring frequently. Add broth, wine, and potatoes; bring to a boil. Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.




--Adapted from Cooking Light magazine

Sparkling Cranberry Tea Cocktails

4 cups water
1/2 cup sugar
2 family-sized tea bags
2 1/2 cups no-sugar-added cranberry juice
1 cup vodka
1/4 cup Grand Marnier (orange-flavored liqueur)
4 cups ginger ale, chilled
Orange rind strips (optional)



Combine 4 cups water and sugar in a large saucepan; bring to a boil. Cook until sugar dissolves, stirring occasionally. Pour over tea bags. Cover and let stand 5 minutes; discard tea bags. Cool. Stir in juice, vodka, and Grand Marnier; chill.

Gently stir in ginger ale. Serve over ice; garnish with rind, if desired.



--Adapted from Cooking Light magazine

Chicken-and-Bean Slaw Wraps

2 (6-ounce) packages fully cooked chicken strips, chopped
1 1/2 cups coleslaw mix with carrots
1 (15-ounce) can chili powder-seasoned pinto beans, drained
1/3 cup Ranch dressing
1/2 cup chopped green onions
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup barbecue sauce


Combine first 5 ingredients, and set aside.

Place tortillas on baking sheets, and sprinkle each evenly with Cheddar cheese.

Bake at 350° for 3 to 5 minutes or until cheese is melted.

Top evenly with chicken mixture. Drizzle evenly with barbecue sauce. Roll up, jellyroll fashion. Cut in half. Serve immediately.



--Adapted from Southern Living magazine

Lime-glazed Carrots

1/4 cup sugar
1/4 cup lime juice
1 1/2 teaspoons garam marsala
1 lb. baby carrots


Bring 1 cup water and carrots to a boil in a small saucepan. Cook for 5 minutes, or until carrots are soft. Drain.

Combine sugar, lime juice, and garam marsala. Cook for 2 minutes or until sugar is dissolved. Return carrots to pan.

Ricotta Cappuccino

The texture on this dessert can be challenging for those not used to ricotta cheese. If you don't like the grainy texture, you could mix in a container of Cool Whip (or even softened ice cream, I imagine).


1/2 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) container ricotta cheese
1/2 tablespoon instant espresso powder
1 (3-inch) biscotti, crushed
Pinch ground cinnamon
Pinch cocoa powder



Place the sugar, ricotta, vanilla extract and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute.

Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.



--Adapted from Giada de Laurentiis

Lemon Chicken Tenders

These are tasty. The sweet sauce means you don't need any dipping sauce (but a spicy honey-mustard would likely be good anyway).


1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large skinned and boned chicken breast halves, cut into 2-inch strips
2 large eggs, lightly beaten
1 cup Italian-seasoned breadcrumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/4 to 1 1/2 teaspoons curry powder



Combine first 3 ingredients; sprinkle on chicken strips.

Dip chicken pieces in egg, and dredge in breadcrumbs. Arrange chicken in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 400° for 15 minutes, turning chicken once.

Cook sugar, lemon juice, and curry powder in a small saucepan for 5 minutes over medium-low heat, stirring till sugar dissolves. Drizzle over chicken; bake 5 more minutes.




--Adapted from Southern Living magazine

Oven-fried Pecan Chicken Fingers

1 cup pecan halves
1 1/2 cups all-purpose baking mix
1 teaspoon salt
1/2 teaspoon pepper
1 (18.4-oz.) package boneless, skinless chicken breast tenderloins
2 large eggs
1/2 cup buttermilk
Vegetable cooking spray




Place pecans in a single layer in a shallow pan.

Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.

Process toasted pecans, baking mix, salt, and pepper in a food processor until pecans are finely ground. Place 1/2 cup pecan mixture in a large bowl. Add chicken, tossing to coat.

Whisk together eggs and buttermilk. Dip chicken in milk mixture; dredge in remaining pecan mixture. Arrange chicken in a single layer on a lightly greased aluminum foil-lined baking sheet. Lightly coat tops of chicken with vegetable cooking spray.

Bake at 425° for 20 to 25 minutes or until chicken is golden brown.






--Adapted from Southern Living magazine