Recipe Friday - Veggie Lasagna

Ok, I need you all to trust me that this lasagna is REALLY good. You'll probably see the list of ingredients and think "What the heck? No way am I making that!" It honestly tastes better than it sounds. Dave LOVES it, and Rosie LOVES it. I'm actually going to make it for dinner tonight. Oh and sorry about the picture, I was in a rush.

Filling
1 bunch of fresh swiss chard
2 small bunches of fresh basil
4 cloves of garlic
1 med onion, chopped
1 300 ml jar of roasted red peppers, drained
1 pkg soft tofu, drained
3/4 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese

Cheese Sauce
1 cup milk
2 tablespoons butter
2 tablespoons flour
1 1/2 cups grated mozzarella cheese
salt and pepper

Filling
In a blender mix, roasted red peppers, olive oil, both bunches of basil (leaves only, no stems), and 3 cloves of garlic, until smooth. Add tofu and Parmesan cheese and blend.

In a frying pan on medium heat, cook chopped onions until translucent. Add 1 clove of garlic (crushed through a garlic press) and cook for another minute. Wash and rip up the swiss chard into 1 inch pieces (no stems). Add to the onion and garlic and heat until the leaves are slightly wilted. Allow to cool slightly.

Add the swiss chard mixture to the roasted red pepper mixture. Blend for about 10-15 seconds.

Cheese Sauce
In a sauce pot, over low heat, melt butter. Add flour and whisk. Add milk and whisk until smooth (no flour chunks). Add grated mozzarella cheese, salt and pepper, and whisk until a thick and creamy cheese sauce forms (about 5-10 minutes).

Assembling the lasagna layers
Pre-heat oven to 350 degrees
Use a deep casserole dish and spread 2 tablespoons of cheese sauce evenly on the bottom. Add one layer of cooked lasagna noodles. Spread 4 tablespoons of cheese sauce over the noodles. Add 1/2 a cup (or more if you want) of swiss chard mixture and spread evenly. Add another layer of lasagna noodles. Continue layering in this manner until all the filling has been used up. Pour the remaining sauce to the top of the layers. Cover with aluminum foil and bake in the over for 25 minutes. Let stand 5 minutes before serving.

ENJOY!!

Recipe Friday - Veg Chili

One thing you'll notice about a lot of my recipes is that they are often vegetarian. I used to be a vegetarian in high school so naturally I learned how to cook meatless dished.

My two-year-old LOVES this chili and I love making it for her. It's pretty much the only meal she'll eat that has so many vegetables (maybe because they're chopped so small she doesn't notice?) I make this recipe at least twice a month and freeze the leftovers in little "Rosie sized" portions for quick and easy lunches.

Veg Chili

1 tablespoon EVOO
1 large onion
3-4 cloves of garlic, minced
1 green pepper
1 red pepper
4 stalks of celery
1 med zucchini
1 can diced tomatoes, do NOT drain)
1 can white kidney beans, drained
1 can red kidney beans, drained
2 cans brown beans in tomato sauce, do NOT drain
1 can peaches and cream corn, drained
1 package Club House Chili Seasoning
1 1/2 tablespoon cumin
1 1/2 tablespoon Club House Montreal Chicken Spice
dash of cayenne pepper
1 teaspoon each salt and pepper or to taste

Finely chop onions, red and green peppers, celery and zucchini. In a large pot heat EVOO over medium heat. Add garlic, onions, red and green peppers, celery, zucchini, salt and pepper. Cook over medium heat for 5 minutes stirring often. Add the remainder of the ingredients and cook for 20-25 over medium heat. Don't forget to stir often to avoid the bottom from burning.

Serve with grated cheese and/or fat free sour cream on top if desired. ENJOY!

Me Ka Aloha (with love)

- Elisabeth

Recipe Friday - Breakfast Cookies

Welcome to "Recipe Friday"! Every Friday, I'll be posting a great, nutritious recipe that kids AND husband approve of. So let's not waste anymore time. Here's the very first recipe...

Breakfast Cookies
Here's one with fiber, protein, vitamins, and some hidden veggies! I guess you could say they are pretty healthy (but they’re still cookies – who are we kidding? )

1 cup butter flavored crisco shortening
1/2 cup all natural peanut butter
1/2 cup all natural almond butter
1/4 cup Splenda
1/2 cup white sugar
3/4 brown sugar
2 eggs (I use omega-3 eggs)
1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 3/4 cups quick oats, uncooked (I use President's Choice organic)
1 1/4 cups raisins
1 medium granny smith apple finely grated including juice
1/3 cup finely grated carrot

preheat oven to 350 F

Combine 1 cup shortening, peanut butter, almond butter, Splenda, white, and brown sugar in a large bowl. Beat at medium speed with electric mixer. Beat in eggs.

Combine flour, baking powder, baking soda, and cinnamon. Add gradually to shortening mixture. Beat until blended. Stir in oats, raisins, apple, and carrot. Drop by tablespoonfuls onto ungreased baking sheet.

Bake for 9-11 minutes or until just browned around the edges. Cool and ENJOY!!