Pastaless Pasta Bake

This is now my all time favorite recipe! I am making it tonight again with grilled eggplant slice

2 eggs
1/2 onion chopped
1/2 greep pepper chopped
Morning Star Farms crumblers
spaghetti sauce
low fat mixed cheese
sliced eggplant (optional)
low fat provolone slices
low fat sprinkle or shaved parmesan cheese


Spray a baking dish with PAM, split 2 eggs open and mix with a fork, then layer the bottom of the pan with the eggs. Layer green chopped peppers on top of wet eggs. Cook Morning Star Farms crumblers according to package (I sautee them on the stove until done). Layer mixure on top of eggs and peppers. If you use the eggplant, slice lengthwise and sautee on stove then layer on top of crumbles. Grill onions and place on top of crumblers or eggplant if used. Cover with your choice of spaghetti sauce. I use Ragu traditonal. Sprinkle with mixed cheese and cover the top with provolone slices. Sprinkle on parmesan cheese. Dash any type of italian dried seasoning on top. I use dried basil, oregano, cracked fresh pepper and a sprinkle of Mrs Dash.

Bake at 400 for 30 mins or until cheese is melted and ligtly browned. Let sit and cool. This is so delicious, and makes for excellent leftovers. Even better the next day!

PF Changs Lettuce Wraps Revised

Ingredients

1 tablespoon olive oil
1 bag MorningStar Farms Crumblers
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Instructions

Heat olive oil in a saucepan over medium high heat. Add ground MSFarms crumblers and cook according to package in the stove.Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Wrap them up and enjoy!

Stir-Fried Cauliflower “Rice”

From Hello Healthy
Ingredients
• 1 head cauliflower (2 pounds or 1180 grams), cut into florets
• 2 teaspoons canola oil, divided
• 4 large (50 grams each) eggs, lightly beaten
• 2 small (100 grams) carrots, peeled and thinly sliced
• 2 teaspoons fresh ginger, minced
• 2 garlic cloves, minced
• 1 cup (65 grams) fresh or frozen sugar snap or baby peas, thawed and drained
• 1/2 cup (110 grams) vegetable broth
• 2 tablespoons low-sodium, gluten-free soy or tamari sauce (certified gluten-free if necessary)
• 2 teaspoons toasted sesame oil
• 1 green onion, sliced diagonally
Directions
Place cauliflower florets, in batches, in a food processor and pulse until it is the size and texture of rice. Set aside.
Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until set. Transfer to a plate; thinly slice and set aside.
Wipe skillet clean; heat remaining 1 1/2 teaspoons canola oil over medium heat. Add carrots, ginger, and garlic. Cook, stirring constantly, 2 minutes. Increase heat to medium-high. Stir in cauliflower and sugar snap pea pods. Cook, stirring constantly, for 5 minutes until mixture is hot and cauliflower is crisp-tender.
Combine broth, soy sauce, and sesame oil; stir into cauliflower and cook 1 minute. Stir in reserved eggs; cook 1 minute until heated. Sprinkle with green onions and serve immediately.
Nutrition Information
Serves: 4 | Serving Size: 1 1/4 cups
Per serving: Calories: 277; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 212mg; Sodium: 523mg; Carbohydrate: 33g; Dietary Fiber: 10g; Sugar: 7g; Protein: 14g
Nutrition Bonus: Potassium: 936mg; Iron: 15%; Vitamin A: 198%; Vitamin C: 187%; Calcium: 14%

Slow Cooker Veggie Lasagna

Adapted from the Today Show

Cook time:2 hours 0 minute

Prep time:20 minutes

Servings:8


While this lasagna is delicious fresh out of the slow cooker, many think it's even better the next day!

You can swap in other vegetables like sliced bell peppers, zucchini and summer squash or change up the greens to Swiss chard. You can alternate beans to kidney beans or black beans. You can also include lean ground beef or turkey by browning ground meat in a pan before adding it to the tomato mixture before layering.

For leftovers, allow the lasagna cool in the slow cooker (no more than about 90 minutes for food safety), then remove in portions and refrigerate for up to 5 days. Reheat in the oven or microwave.


Ingredients

Tomato Sauce
2 28-ounce cans diced tomatoes (or 2 jars, low sodium, low sugar tomato sauce)
4 cloves garlic, finely chopped (or 2 tablespoons bottled minced garlic)
1 tablespoon dried oregano, plus more for sprinkling
2 teaspoons dried thyme
3/4 teaspoons sea salt
3/4 teaspoons, plus 1/2 teaspoon freshly ground black pepper


Cheese Blend
1 cup part-skim ricotta cheese
1/3 cup Parmesan cheese, grated
1/8 cup parsley, chopped (or a handful) or 1 tablespoon dried parsley

10 sheets uncooked lasagna noodles (for about four layers)
1 10 ounce bag baby spinach
1½ cup sliced mushrooms (about 12 to 15 button mushrooms)
1 14.5 ounce can low sodium Great White Northern Beans, rinsed and mashed slightly (or 2 cups cooked white beans)
3/4 cup part-skim mozzarella cheese, shredded



Preparation

Lightly rub the inside of the slow cooker with butter to help with sticking and cleanup.

Make the Tomato Sauce: In a bowl, combine the tomatoes, garlic, oregano, thyme, salt and pepper.

Make the Cheese Blend: In another bowl, combine the ricotta, Parmesan, parsley and a 1/2 teaspoon black pepper.

Build the Lasagna:

Spoon a modest layer of tomato sauce (about 8 ounces) into the bottom of the slow cooker.

Add a layer of lasagna noodles, breaking into pieces to fit the shape of the slow cooker and cover a single layer.

Add two large handfuls of spinach (about 3 cups) and press down.

Spoon about half of the Cheese Blend and press and spread with a spatula or wooden spoon. You can also use a pastry bag or plastic ziptop bag with the tip cut off to spread across the spinach.

Add another layer of lasagna noodles, breaking pieces to fit and create a single layer.

Add about 1 cup (8-12 ounces) of the tomato sauce.

Add the beans as a layer, then repeat the spinach, followed by the Cheese Blend.

Add a layer of noodles and then about 1 cup (8-12 ounces) of the tomato sauce.

Add sliced mushrooms as a layer, then a final layer of noodles and the remaining sauce.

Top with the shredded mozzarella and sprinkle with dried oregano.

Cook on the High setting for 2½ hours or on the Low setting for 4 hours.

Remove lid, let sit for 15-20 minutes and serve.

Avocado & Egg Tacos with Pickled Veggie Slaw

Yield: 8 tacos
Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes
Ingredients

Pickled Slaw

1 tablespoon cumin seeds

1 cup distilled white vinegar

½ cup water

2 tablespoons agave syrup, Splenda, or any other non-calorie sugar substitute

2 garlic cloves, peeled and smashed

1 large jalapeño, thinly sliced into rings

2 tablespoons kosher salt

6 radishes, ends trimmed and very thinly sliced

3 medium carrots, ends trimmed and very thinly sliced lengthwise into strips

1 red bell pepper--halved, seeded and very thinly sliced lengthwise into strips

1/3 cup shredded cabbage

1 small onion cut in slivers

Tacos

Eight 6-inch warmed corn tortillas

1½ Hass avocados, halved, pitted and thinly sliced

½ large cucumber, very thinly sliced lengthwise into strips

½ small bunch cilantro

2 limes, sliced into wedges

4 hard boiled egg whites, diced

1/2 cup cooked black beans, drained

1 can corn cooked

salsa to top as needed


Directions

1. Pickle the vegetables: To a small saucepan set over medium heat, add the cumin seeds and cook until fragrant and lightly browned, about 2 minutes. Add the vinegar, water, agave syrup, garlic, jalapeño slices and salt and simmer for 5 minutes. To a medium bowl, add the radishes, carrots, cabbage, onion, and bell pepper, then pour the brine over the vegetables and set aside for 10 minutes to pickle.

2. To each warm tortilla, add 2 pieces of avocado and a few cucumber slices. Top with a few pickled radish slices, carrot slices, bell pepper slices and jalapeño slices. Add a few cilantro sprigs and serve with a lime

Spicy Barbecued Tofu Kebabs

Recipe from the Tasting Table Test Kitchen

Yield: 6 kebabs (with leftover barbecue sauce)
Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes
Ingredients

Barbecue sauce

½ teaspoon brown mustard seeds

½ teaspoon cumin seeds

½ teaspoon dried red pepper flakes

¼ teaspoon coriander seeds

¼ teaspoon black peppercorns

1 tablespoon grapeseed oil

2 garlic cloves, very finely chopped

1-inch piece of ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated

½ medium shallot, very finely chopped

¼ cup no-salt-added tomato paste

½ cup water

1 tablespoon honey

2 teaspoons kosher salt

Tofu

1 package extra-firm tofu, drained

2 tablespoons canola oil

Chopped cilantro, for serving
Directions

1. To a spice grinder add the mustard seeds, cumin seeds, red pepper flakes, coriander seeds and peppercorns. Cover and pulse briefly for a coarse powder.

2. To a small nonstick skillet set over medium heat, add the oil and heat until it shimmers, about 1 minute. Add the spice mixture and cook until the spices are toasted and fragrant, about 1 minute. Stir in the garlic, ginger and shallot and cook until fragrant, stirring often, for about 1 minute. Add the tomato paste and cook until its color deepens, about 2 minutes. Pour in the water, then add the honey and salt and stir to combine. Reduce the heat to low and cook until the sauce thickens slightly, 3 to 5 minutes. Transfer the barbecue sauce to a heat-safe container.

3. Set the tofu on a double layer of paper towels. Cover the tofu with 2 more sheets of paper towel and gently press to extract its moisture. (Use light pressure so the tofu doesn't crack.) Slice the tofu into 1-inch cubes, then thread it onto 6 skewers. (If using wood skewers soak them in cold water for 20 minutes before using.) Brush the tofu with a little of the oil, lightly coating all sides.

4. Heat a charcoal or gas grill to medium-high. Use tongs to dip a folded paper towel into the remaining canola oil, then use it to grease the grill grates. Set the tofu skewers on the grill. Brush the top of the skewers with the barbecue sauce and cook until the underside of the tofu is browned, 1 to 2 minutes. Turn the skewers and brush the tofu with more sauce. Continue to cook the skewers until all sides are browned and nicely coated with sauce, 4 to 8 minutes total. Transfer the skewers to a platter and serve sprinkled with cilantro and with extra barbecue sauce on the side.

No Pasta Lasagna

This is one of my favorite recipes~!

8 oz of low fat Ricotta Cheese
1/2 cup grated reduced fat Parmesan cheese
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara or any low sodium Spaghetti Sauce
1/2 cup shredded Mozzarella Cheese
1 cup diced yellow onion
1/2 cup chopped green pepper
1 sliced eggplant lengthwise (optional)
1 cup morning star farms crumblers (cooked)-optional, found in frozen food section
fresh basil leaves chopped and sprinkled on top


Mix ricotta cheese, parmesan, beaten egg, onion, pepper, and seasonings together and place in a oven proof dish. If using eggplant, layer the thin slices on top of the mixture covering the dish. Pour marinara/spaghetti sauce on top and top with low fat mozzarella cheese. Sprinkle chopped basil on top. Bake it in the oven @ 450 for about 20-25 minutes.

This dish is very easy for a comfort meal without the carbs. You can add any veggies of your choice on top of the egg mixture such as artichokes, eggplant, olives, etc. Pack it full of vitamin filling veggies and you can even add Morning Star Farm crumblers, which is a textured vegetarian protein.