So, in honor of my wonderful Mom on this beautiful Mother’s Day, here’s her famous lasagna recipe!  Mangia!

Mom’s Lasagna
serves: A LOT!

2 pounds ground beef
1 1/2 pounds ground Italian sausage
12 ounces tomato paste
16 ounces tomato sauce
5 tomatoes from canned stewed tomatoes
(about 2 cans)
1/2 teaspoon pepper
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon parsley flakes
3 large cloves garlic, minced
1 teaspoon fennel seeds
10 – 12 lasagna noodles, cooked and drained
24 ounces mozzarella, shredded
15 ounces ricotta cheese
18 ounces cottage cheese
1/2 cup grated Parmesan cheese, plus additional for sprinkling on each layer
additional basil, oregano, and parsley flakes to taste

Brown meats with pepper, oregano, basil, parsley flakes, garlic, and fennel. Drain.

Add tomato paste, sauce, and stewed tomatoes. Simmer 20 minutes.

Mix together cottage cheese, ricotta cheese, and 1/2 cup Parmesan cheese.

Spray nonstick cooking spray onto a large baking dish. Layer pasta, then meat sauce, then cheese mixture. Sprinkle with mozzarella cheese; additional oregano, basil, and parsley flakes; and Parmesan cheese.

Layer again in the same order, ending with the spices and Parmesan cheese

Bake at 350 degrees uncovered for 45 minutes. Let cool 15 minutes before slicing and serving.

~M

When we moved to the city north of Chicago, I was thrilled, knowing we’d be much closer to this restaurant and could go there even more!  And a week after we moved, the restaurant closed its doors.  There is still a location downtown, but we never seem to make it there.

So, with grilling season almost upon us (and the fact I don’t have outdoor space with my condo), I hunted down some recipes to recreate this feast at home.

The verdict:

• The cole slaw – close… very close.  Next time I’ll add less of the cider vinegar, and will add a bit of dry mustard or horseradish to get the slight kick that was missing… but it was close.
• The potatoes – a Weight Watchers recipe and one of my favorites.  Run out and get the stuff to make this one!
• The ribs – my now go-to recipe.  They were wonderful.  I loved the spice rub.  For sauce, if I’m not making my Mom’s homemade, then we love Bull’s Eye.

Copycat Carson’s Cole Slaw (almost!)

6 T. mayonnaise
3 T. apple cider vinegar ***Use less next time
pinch salt
1 clove garlic, minced
1 t. sugar
1 bag shredded cabbage

Mix first five ingredients. Taste and adjust as necessary. Add to cabbage and let “mesh” for several hours if possible.

Au Gratin Potatoes
courtesy of Weight Watchers

serves: 8
WW PointsPlus: 4

1 spray(s) cooking spray
1 Tbsp salted butter
1 medium uncooked onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) uncooked yukon gold potato(es), thinly sliced
1 cup(s) low-fat shredded Cheddar cheese
1 tsp table salt
1/4 tsp black pepper
*** I also like to add a dash of nutmeg, and a few dashes of hot sauce

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Smokey Oven Roasted Ribs
adapted from thehotplate.com

serves: 4 – 6

2 racks St. Louis style pork ribs

1/2 cup brown sugar (I used 1/4 cup instead)
2 tablespoons paprika
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (I used less because of the kiddos)
2 tablespoons garlic powder
2 tablespoons dried thyme
2 cup smokey BBQ sauce, plus additional for dipping (we used Bull’s Eye)
salt and pepper

Starting at least 8 hours in advance, smother the ribs with the dry ingredients: brown sugar, paprika, chili powder, cumin, cayenne pepper, garlic powder, dried thyme, salt and pepper. Cover and refrigerate for at least for 4 hours and up to 24 hours.

Preheat the oven to 300F. Arrange the ribs in a single layer in a baking sheet. Smother with BBQ sauce on both sides and add 1/4 inch of water to the bottom of the baking sheet. Cover with tin foil and slow roast for 3.5-4 hours until tender. Remove from the oven and uncover.

Preheat the broiler to high. Brush the ribs with extra BBQ sauce and broil until slightly charred, about 2 minutes.

Cut ribs and serve with additional BBQ for dipping.

~M

As I searched for recipes online, I came across this one.  This recipe is so simple, and I had everything on hand.

To make it even better, everyone devoured this dinner as if I’d made the best thing ever!  My 5 year old son, my now-one-year-old daughter, my husband, and I all gave this one the thumbs-up approval!

I used less vegetable oil than it called for, but the sesame oil is a definite – it adds such a great flavor to the chicken.

So, run out… er… don’t go anywhere and check your fridge & cabinets and see … you might have everything at home to make this great dish tonight!

Simple Chicken Fried Rice
adapted from Robert Irvine, Dinner Impossible

serves: 6 to 8

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.

In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil (***I used about 1 tablespoon instead) over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil (*** I used 1 tablespoon) and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot.

Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

~M

Caprese Salad Sticks
yields: 25 sticks

25 cherry tomatoes
50 pearl-sized fresh mozzarella balls
25 large basil leaves (if some are too wide, they can be cut in half as well)
25, 4 inch food sticks (these are longer than toothpicks)
1/4 c balsamic vinegar
1/4 c extra virgin olive oil
freshly ground black pepper

Thread one end of the basil onto the stick. Follow it by a mozzarella ball, a cherry tomato, another mozzarella ball, and the other end of basil. Continue for all sticks.

Mix together balsamic vinegar, olive oil, and pepper. Whisk to combine. Drizzle over the sticks just before serving.

~M

Her party theme was Minnie Mouse, so I made these cookies, inspired by a picture that I found online.  They were so simple, and turned out so nice.  The kids adored them.

So, Happy Birthday to my wondeful little sweet pea.  My kids inspire me every day, and we are so blessed to have them in our lives.  What a reason to celebrate!!!

Minnie Mouse Cookies

1 pacakge regular Oreo cookies
1 bag mini Oreo cookies
semi-sweet chocolate chips (or candy coating)
pink (or red) chocolate candy coating writer
white chocolate candy coating writer
(*** or you can use frosting or a gel, but the chocolate candy coating writers dry nicely and won’t smush!)

Melt semi-sweet chocolate chips in the microwaver for 20 or 30 seconds at a time, stirring frequently, until melted. Set out one large cookie, and two small ones, in the shape of a Minnie Mouse head. Use the melted chocolate as “glue” to stick the ears to the head. Let sit on wax paper until cooled and the chocolate has hardened.

Warm chocolate candy writers as directed. Draw a bow shape across the top with the pink (or red) color. Let dry slightly. Add dots using the white candy writer. Allow to dry.

~M

Now this recipe is the complete opposite of Wednesday’s.  I wanted to lick the plate when I was done.  It was that good.   Although there’s cheese, it’s lightened up with the fat free half & half.

I did cheat from the original directions.  I had to take my little girl to the doctor, finish up work, and everything else… so roasting the peppers was not going to happen.  Instead I used a jar of roasted red peppers, drained.  Great shortcut!  I also modified the amounts a bit and upped the number of servings.  Oh and my soon-to-be-5-yr-old raved about this dish!

Roasted Red Pepper & Goat Cheese Alfredo
adapted from Lauren’s Latest
serves: 4

2 whole red bell peppers (or 1 jar of roasted red peppers, drained)
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 1/4 c fat free half & half
5 oz. garlic & herb goat cheese
2/3 c grated parigiano reggiano cheese
1/2 c artichoke hearts (optional)
3/4 lb linguine, cooked to al dente
salt & pepper, to taste

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.

In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

~M

I love the “Weeknight Cooking” section of Food Network Magazine.  Heck, I like Food Network Magazine in general, but this section definitely fits my life.  Although I’m usually not one to like sweet with my savory, but I really did like this one.  I think next time I’d add more soy sauce to the glaze, and maybe a squeeze of lime.

I’ll admit, my son said dinner (both the snow peas and the chicken) was “too fruity”.  But, I really did like it for a change of pace.  It was also a healthy end to my day – which started with doing an 8k run – so I thought finishing it off on a healthy note would be a good choice (although there was a part of me that wanted to order a cheeseburger at Steak ‘n Shake!). 

Honey-Glazed Chicken Wings with Snow Peas
courtesy of Food Network Magazine, April 2012
serves: 4

2 tsp extra-virgin olive oil, plus more for brushing
3 lbs chicken wings, split at the joints, tips removed (*** I used chicken legs, and took the skin off)
2 tsp paprika (*** I used smoked paprika)
1 tsp curry powder
1/2 tsp ground cumin
Kosher salt
12 oz snow peas, sliced lengthwise
1 1/2 tbsp soy sauce
1 lime (1/2 juiced, 1/2 cut into wedges)
2 tbsp honey

Position racks in the upper and lower thirds of the oven and preheat to 425 (*** I did 475 for chicken legs). Lightly brush 2 rimmed baking sheets with olive oil. Put the chicken in a large bowl and toss with paprika, curry powder, cumin, and 1/2 tsp salt. Spread the chicken in a single layer on the baking sheets. Roast 15 minutes, then flip, and roast an additional 15 minutes.

Meanwhile, bring a saucepan of lightly salted water to a boil. Add the snow peas and cook until bright green and crisp-tender, about 1 minute. Drain the snow peas and rinse under cold water, then transfer to a medium bowl. Toss with 2 tsp olive oil, 1/2 tbsp soy sauce, and the lime juice.

Whisk the remaining 1 tbsp soy sauce (I used a little more) and the honey in a large bowl (I added some chopped scallions here too). Add the chicken and toss to coat. Divide among plates and serve with snow peas and lime wedges.

~M

I’m craving comfort food lately, but of trying to stick to eating more vegetables.  So, when I saw this in the new issue of Cooking Light.  I adore mushrooms, so it was right up my alley.   My son loved it too!  I do admit, I added much more salt to the sauce than it called for, and a bit of nutmeg too.  I just loved this dish, and can’t wait to make it again.

Mushroom Lasagna
courtesy of Cooking Light, January 2012

serves: 6
WW PointsPlus: 10

1 cup boiling water
1 ounce dried porcini mushrooms
1 tablespoon butter
2 tablespoons olive oil, divided
1 1/4 cups chopped shallots (about 4)
1 (8-ounce) package presliced cremini mushrooms
1 (4-ounce) package presliced exotic mushroom blend
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons chopped fresh thyme
6 garlic cloves, minced and divided
1/2 cup white wine
1/3 cup (3 ounces) 1/3-less-fat cream cheese
2 tablespoons chopped fresh chives, divided
3 cups 2% reduced-fat milk, divided
1 1/10 ounces all-purpose flour (about 1/4 cup)
Cooking spray
9 no-boil lasagna noodles
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preheat oven to 350°.

Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.

Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.

Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.

Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.

~M

I’ve been trying to incorporate more veggies in our diet.  So, when I saw this recipe in Everyday Food Magazine, I thought it’d be perfect.

I lessened the number of points in my serving by having less rice than it calls for.  So, if you’re watching your Weight Watchers points (or carbs) I’d recommend that.

The next day I even took leftovers for lunch without any rice at all.  This stuff was seriously delicious.  And there was something about the runny egg on top that sealed the deal for me.  Delish.

It says it takes about 45 minutes to make, which was about right.  So, I thought it was fairly easy to make on a weeknight as long as you have your veggies organized and out on your counter when you start.  I did, however, seem to make a big ol’ mess while preparing it.  So much for “clean as you go”.  Ha.

Vegetable Bibimbap
serves: 4
WW PointsPlus: 13

1 1/2 c long-grain white rice
5 oz baby spinach (5 cups)
2 1/4 tsp vegetable oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 lb shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tbsp soy sauce
4 large eggs
4 tsp toasted sesame oil
Sriracha sauce, for serving

In a medium pot, cook rice according to package instructions.  Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high heat.  Add spinach and cook, stirring constantly until wilted, about 30 seconds. Drain.  When cool enough to handle, squeeze spinach dry with a paper towel.

Wipe out skillet. Heat 1 1/2 tsp vegetable oil over medium-high.  Add carrots and cook until crisp-tender, 3 minutes.  Add garlic and scallion whites and cook until fragrant, 1 minute.  Add mushrooms and cook 4 minutes.  Add cucumber and cook until softened, 3 minutes.  Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.

Heat 3/4 tsp vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs.  Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.

~M

It’s been quite the year for me… a new baby girl, a new job, and so many new possibilities.   I feel like we’ve grown as a family, not just physically, by adding a child, but emotionally as well.  I can truly say that I’m ending this year on a happy note.  I’m quite content.

I’m looking forward to the new year.  As others, I’m resolving to continue to find healthy meals for my family.  So, although my blog entries have been a bit far between lately, I will continue to post as often as I can.

The other day I tried a delivery service that brings fresh, organic, local (when available) produce to your door.  I really liked it and plan on ordering from them again.  They arrived with a giant basket full of acorn squash, sunchokes (had never had one of those!), leeks, bananas, potatoes, daikon radishes, and tangerines.  Tangerines and clementines are in season now and very popular.

I decided to pick a recipe for each thing I was receiving, so one night I made this Tangerine Beef Stir-Fry from Everyday Food, December 2011.  Although mine turned out a little less colorful than their picture in the magazine, I just loved the flavors and cannot wait to make this again.  It was amazing.

So, below is the recipe.  I hope you enjoy it, and I hope you and your loved ones have a very blessed and exciting (and happy!) 2012!

Tangerine Beef Stir-Fry
courtesy of Everyday Food, December 2011

serves 4
WW PointsPlus: 8

1 1/2 lbs beef sirloin, very thinly sliced against the grain
1 bunch scallions, trimmed, 1 scallion thinly sliced, remaining cute crosswise into thirds
3 tbsp minced peeled fresh ginger
1/2 tsp red-pepper flakes
2 wide strips tangerine zest, plus 3 tbsp tangerine juice (from 2 tangerines)
2 1/2 tsp cornstarch
1/4 tsp course salt
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sugar
2 tbsp vegetable oil
cooked long-grain white rice, for serving

In a medium bowl, combine beef, thinly sliced scallion, ginger, red-pepper flakes, tangerine zest, cornstarch, and salt;  toss to coat.

In a small bowl, combine tangerine juice, soy sauce, vinegar, sugar, and 2 tbsp water.

Heat a large wok or skillet over high until hot  Add oil and swirl to coat wok.  Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes.  Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes.  Serve over rice.
~M