Week 42: Recipe #1--Grilled Black Bean and Cheese Quesadillas

I found this recipe on Pinterest, and it comes from a site called Real Mom Kitchen (see link below).  These were destined to be a win for my kiddos, who LOVE black beans and quesadillas.  Never thought to put them together, and they were great!  Plus, this was a super easy recipe to make on a busy weeknight.  I followed the recipe exactly and served it with a side of homemade guacamole and some applesauce.  Makes 5 large quesadillas (it calls for 10 tortillas), so I halved the following ingredients for my family of four.

You'll Need:

• 2 (15 oz.) cans of black beans, drained
• 1 c. salsa
• 1 tsp. cumin
• 2 c. shredded colby-jack cheese
• 10 (8-in.) flour tortillas
• optional garnishes:  sour cream, salsa, or guacamole 

Preparation:

1. Preheat your grill to medium heat.
2. In a bowl, add 1 can of your black beans and mash with a potato masher until beans are well mashed.
3. Add the remaining 1 can of beans along with the salsa and cumin to the mashed beans.  Stir until well combined.
4. Divide the bean mixture between 5 of the tortillas.  Spread evenly over the tortillas.
5. Sprinkle about 1/3 cup of the shredded cheese over the beans on each tortilla.
6. Top with remaining tortillas and place on the grill.  Cook about 2 minutes per side until crisp and golden.
7. Cut into wedges and serve with salsa, sour cream, or guacamole.

Recipe and link:  http://realmomkitchen.com/12300/grilled-black-bean-and-cheese-quesadillas/

Week 41: Recipe #2--White Pita Pizzas

Yum!  These were really good pizzas, and they took NO time at all to throw together.  Super easy.  I found them on Pinterest, and they come from a site called Prevention (see link below).  We all loved these pizzas, and I especially love anything with pesto.  Next time I might throw a tomato slice or two on top, but these were perfect just the way they were.  I served these with a green salad and fruit.  Great  meal for a busy weeknight!  Makes 4 servings (although I doubled this recipe because that didn't seem like enough--doubling it was perfect).

You'll Need:

• 2 whole wheat pitas, split horizontally into 2 halves
• 1 c. fat-free ricotta cheese
• 3/4 c. shredded reduced-fat mozzarella cheese
• 1/4 c. grated parmesan cheese
• 1 clove garlic, minced
• 4 Tblsp. pesto

Preparation:

1. Preheat the oven to 425 degrees.  Coat a baking sheet with cooking spray.
2. Place the pita halves on the prepared baking sheet and bake for 4 minutes.  Remove from the oven and cool for 5 minutes.
3. Meanwhile, combine the ricotta, mozzarella, parmesan, and garlic in a bowl.  Spread 1/4 over each pita.  Spread 1 tablespoon of the pesto over the cheese on each pita.  Bake for 6 to 7 minutes or until the cheese is melted.

Recipe and link:  http://recipes.prevention.com/Recipe/white-pita-pizzas.aspx

Week 41: Recipe #1--Samosadillas

I love samosas and quesadillas, so this recipe was a win-win from the beginning.  I found this recipe on a site called Go Dairy Free (see link below).  My girls are huge quesadilla fans, and even though there was no cheese in these samosadillas, they still loved them!  It was a great way to get them to eat some veggies.  I was worried it might be too spicy for my oldest, but she didn't seem to notice.  They definitely need a chutney for dipping, which I didn't have on hand (nor did I have time to throw one together).  I did, however, have curry ketchup--so I used that.  I will definitely be making these again.  I served these with fresh fruit.  Makes 4 servings.

You'll Need:

• 1 1/2 c. cooked diced potatoes
• 1/2 c. thawed frozen green peas
• 1/4 c. canned hot or mild diced green chiles, drained (I used mild)
• 2 Tblsp. raisins
• 1 Tblsp. soy sauce
• 1 Tblsp. curry powder or paste (I used powder)
• 2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• salt and black pepper, to taste
• 4 large flour tortillas

Preparation:

1. Mash the potatoes in a saucepan.  Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste.  Mix well and heat over medium heat until hot, stirring as needed, 4 to 5 minutes.
2. Cut the tortillas into quarters.  Spoon about 2 tablespoons of the filling in the center of each tortilla piece.  Fold one side over the filling and press lightly to flatten.  The filling will hold the tortilla in place.  Set aside.  Repeat with the remaining ingredients.
3. Arrange the samosadillas in a nonstick skillet over medium heat.  Cook until lightly browned and heated through, turning once, 6 to 8 minutes total.  Serve hot with chutney.

Recipe and link:  http://www.godairyfree.org/news/nutrition-headlines/samosadillas-in-the-snow

Week 40: Recipe #4--Butternut Squash Stuffed Shells with a Lemon Sage Brown Butter Sauce

Oh.  My.  Word.  These were good, and the sauce--even better.  I found these on a blog called Proud Italian Cook (see link below).  This is the perfect fall recipe.  It's not difficult to make, but it is a bit time-consuming.  I chose to make it on the weekend, so that time wasn't as much of an issue.  It took about an hour from start to finish.  These will be on our menu again very soon.  The only downside was that I forgot to add the lemon zest to the stuffing mixture.  I remembered the lemon juice in the sauce, but I think the zest would have made them even better (if that's possible).  I served these shells with green beans and fruit.  Proud Italian Cook says that is makes about a dozen shells, but I was able to make about double that.

You'll Need:

• medium butternut squash, peeled and chopped (You want about two cups when it's roasted)
• 1-2 Tblsp. olive oil
• jumbo pasta shells
• 2 c. ricotta cheese
• 1/3 c. parmesan cheese
• 1 garlic clove, smashed
• 1/4 c. frozen chopped spinach, thawed, squeezed, and drained
• 1 egg
• salt and pepper, to taste
• grated lemon peel
• stick of butter
• 10 sage leaves

Preparation:

1. Toss chopped squash in olive oil, then roast in the oven for 15-20 minutes at 425 degrees.
2. Cook pasta shells according to directions.
3. In a bowl mix the ricotta, parmesan, garlic, spinach, egg, salt and pepper, cooled down squash, and lemon peel.
4. Stuff the shells with the mixture and place in a buttered baking dish.  Bake for 20-25 minutes at 400 degrees.
5. While the shells are baking, make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.  Add 10 sage leaves until slightly crisp.  Turn off heat and squeeze in fresh lemon juice.
6. When the shells are done baking, spoon the warm sage sauce over them and sprinkle them with grated parmesan.  YUM!!!

Recipe and link:  http://prouditaliancook.blogspot.com/2009/10/butternut-squash-stuffed-shells-with.html

Week 40: Recipe #2--Pasta with Sun-Dried Tomatoes & Olives

I found this recipe on Pinterest, and it comes from a site called With Style and Grace (see link below).  I love the flavors in this dish, and the girls ate it up because it was pasta.  My husband swears he doesn't like olives, but I didn't mention there were any in it, and he didn't seem to notice.  Ate it all up!  It was pretty easy to throw together, so I'll definitely be making it again.  I served this with a green salad and fruit.  Makes 2-3 servings, so I doubled it.  Doubling it made enough for all four of us, plus enough for the two of us to half leftovers for lunch the next day.

You'll Need:

• 1 Tblsp. extra virgin olive oil
• 1 large garlic clove, minced
• 1/2 c. onion, chopped
• 1/3 c. sun-dried tomatoes, chopped
• 1/4 c. low sodium chicken broth
• 1/8 c. kalamata olives, sliced and pitted
• 1/4 c. fresh parsley, chopped (I used dried)
• 4 oz. pasta shells
• 1/2 c. goat cheese, crumbled--plus additional for sprinkling over the pasta

Preparation:

1. In a skillet over medium/low heat, cook garlic, onion, salt, and pepper.  Stir until the onion is soft.  Add tomatoes and chicken broth; simmer until the liquid is reduced.  Stir in olives, parsley, and more salt and pepper to taste.  Reduce heat and keep the mixture warm.
2. In a small pot, bring water to a boil, add salt and pasta shells.  Cook until al dente and drain, reserving 1/3 cup of the cooking water.  Add pasta shells to skillet and lightly toss.
3. In a small bowl, whisk 1/2 ounce of goat cheese with reserved cooking water until the cheese is melted and the mixture is smooth.  Add cheese "sauce" to the skillet with pasta and toss to mix all the ingredients together.
4. Transfer pasta to a serving dish and sprinkle with the additional goat cheese.  Serve immediately.

Recipe and link:  http://withstyleandgraceblog.com/2012/08/01/gluten-free-pasta-with-sun-dried-tomatoes-olives/

Week 40: Recipe #1--Avocado Egg Salad

Mmmm...this egg salad was SO good!  Plus it was super easy to make.  We had a bunch of eggs and I wanted to use them up, so I hard boiled them.  I was going to make regular egg salad, and then I ran into this recipe.  It comes from a site called (Never) Homemaker (see link below).  Not sure I'll have regular egg salad again!  We had these in wraps, but I had some the next day over some romaine lettuce--great lunch!  This will definitely be a staple in our house.  I served these wraps with fresh fruit.  Makes 2-3 wraps, so I doubled it.

You'll Need:

• 4 hard-boiled eggs
• 1 large avocado, cubed
• 2 Tbslp. mayonnaise or vegenaise (I used regular mayonnaise)
• 1 tsp. curry or fenugreek powder (I used curry powder)
• pinch of salt and pepper

Preparation:

Combine all the ingredients in a large bowl and mash together with a fork.  Adjust the salt/pepper/mayo to your tastes.  

Recipe and link:  http://www.neverhomemaker.com/2012/06/family-and-food.html

Week 38: Bonus Side Dish #3--Cuban/Mexican Grilled Corn

This corn was AMAZING.  I've heard of this before and was always put off by the mayonnaise, but tonight I thought I'd give it a try.  So glad I did.  It's going to be hard to eat regular corn on the cob now.  I got this recipe from a site called The Ravenous Couple - Cooking Life Together (see link below).

Photo from theravenouscouple.com

You'll Need:

• grated cotija cheese (can substitute queso fresco, Italian parmesan, or feta if you can't find it)
• mayonnaise
• ground cayenne chili powder
• lime wedges
• corn on the cob

Preparation:

1. Peel of entire husk and place corn on the grill.  
2. When corn is done, start by brushing on the mayonnaise.  Sprinkle desired amounts of cotija cheese and cayenne powder.  Finish with a squeeze of lime.  YUM!

Recipe and link:  http://www.theravenouscouple.com/2009/05/cubanmexican-grilled-corn.html

Week 38: Recipe #5--Enfrijoladas

This recipe comes from the Tasty Kitchen blog (see link below), and it was pretty tasty.  My girls really loved it.  It's also super easy to put together, which was great considering it was my first day back to work tonight.  I served these with spanish rice and Cuban/Mexican Grilled Corn (which was also AMAZING).  Great dinner!  Makes 4 servings.

Photo from Tasty Kitchen Blog

You'll Need:

• 4 c. refried beans
• 1 c. vegetable stock
• 1 c. water
• 1 Tblsp. tomato paste
• 6-8 whole small or medium sized tortillas 
• 3 c. shredded monterey jack cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Heat up the refried beans in a large pan.  Add in the vegetable stock, water, and tomato paste and blend until smooth.  You want the sauce to be very thin, so add more liquid if necessary.  If the sauce is too thick it will weigh down the tortillas and tear them.  
3. Using tongs, take a tortilla and dip in the sauce.  You want them to soak through enough that they are pliable and won't tear, but if you soak them for too long they'll come apart when you lift them out.
4. Lay the tortilla dipped in bean sauce flat in a small baking dish.  Sprinkle some cheese on one side of the tortilla, and then fold it in half like a quesadilla.  Repeat this with each tortilla until the baking dish is full.  Pour the remainder of the bean sauce into the pan and sprinkle with remaining cheese.
5. Bake for about 10 to 15 minutes, or until the cheese has melted.

Recipe and link:  http://tastykitchen.com/blog/2012/05/enfrijoladas/

Week 38: Bonus Side Dish #2--Summer Vegetable Tian

This was SO good!  We all loved it and will definitely be making this again soon.  It will be a permanent side dish fixture in our house.  I found this recipe on Pinterest, and it comes from a blog called Budget Bytes (see link below).  Try it soon!

Photo from Budget Bytes

You'll Need:

• 1 Tblsp. olive oil
• 1 med. yellow onion
• 1 tsp. minced garlic
• 1 med. zucchini
• 1 med. yellow squash
• 1 med. potato
• 1 med. tomato
• 1 tsp. dried thyme
• salt and pepper, to taste
• 1 c. shredded Italian cheese

Preparation:

1. Preheat oven to 400 degrees.  Finely dice the onion and mince the garlic.  Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the res of the vegetables.
3. Spray the inside of an 8 x 8 square or round baking dish with nonstick spray.  Spread the softened onion and garlic in the bottom of the dish.  Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern.  Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes.  Remove the foil, top with cheese, and bake for another 15-20 minutes or until the cheese is golden brown.

Recipe and link:  http://budgetbytes.blogspot.com/2011/08/summer-vegetable-tian-660-recipe-110.html

Week 38: Bonus Side Dish Recipe #1--Balsamic Roasted Red Potatoes

YUM, these were good.  I will be making these again soon.  I found this recipe on Pinterest and it comes from a site called The Baking Beauties (see link below).

Photo from The Baking Beauties

You'll Need:

• 2 Tblsp. olive or canola oil
• 2 lbs. small red potatoes, quartered
• 1 Tblsp. finely chopped green onion
• 6 garlic cloves, minced
• 1 tsp. dried thyme
• 1 tsp. dried rosemary, crushed
• 1/8 tsp. ground nutmeg
• 1/4 c. balsamic vinegar
• 3/4 tsp. salt
• 1/4 tsp. pepper

Preparation:

1. In a large nonstick skillet, heat oil over medium-high heat.  Add the potatoes, onion, and garlic; toss to combine.  Add the thyme, rosemary, and nutmeg; toss well.  Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-inch x 10-inch x 1-inch baking pan coated with nonstick cooking spray.  Bake at 400 degrees for 25-30 minutes or until potatoes are golden and almost tender.  Add the vinegar, salt, and pepper; toss well.  Bake 5-8 minutes longer or until potatoes are tender.

Recipe and link:  http://www.thebakingbeauties.com/2008/11/balsamic-roasted-red-potatoes.html

Week 38: Recipe #1--Grilled Pasta Packets

I found this recipe on the Tasty Kitchen blog (see link below).  Loved it!  My 20 month old ate almost a whole packet by herself!  It was a hit with the whole family.  This would be a great thing to bring for camping, but the backyard grill works well, too.  I followed the recipe pretty closely, and it was super easy to make.  I served these packets with a green salad and fresh fruit.  Makes 6 packets.

Photo from Tasty Kitchen blog

You'll Need:

• 1 lb. whole grain spaghetti noodles, cooked for about 6 minutes or slightly less than al dente per package instructions
• 6 whole roma tomatoes, seeded and chopped
• 1 c. fresh basil leaves, coarsely chopped (I used dried, about a tablespoon)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 garlic cloves, finely chopped
• 3 Tblsp. olive oil
• 1 whole lemon, cut into 6 wedges
• 4 oz. goat cheese (I used goat cheese crumbles)

Preparation:

1. Preheat grill to medium heat.
2. Cut one dozen 8 x 12" pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic, and olive oil.  Spoon one serving of pasta mixture (about 1 1/4 cups, although I did have some extra left over) into the center of each packet.
3. Bring long edges of foil together, then roll it up to secure it.  Roll edges of packet to form a closed space (do not squeeze out all of the air).
4. Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.
5. Remove from grill and serve immediately.

Recipe and link:  http://tastykitchen.com/blog/2012/07/grilled-pasta-packets/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TastyKitchenBlog+%28Tasty+Kitchen+Blog%29

Week 37: Recipe #5--Cheesy Vegetable Chowder

I found this recipe on Pinterest, and it comes from a blog called Lulu the Baker (see link below).  Even though it was super hot outside today, I made this soup and it was GOOD.  I followed the recipe, except I used a crockpot instead of cooking it on the stove.  I put the first seven ingredients in the crockpot on low at around 10:30 in the morning, and then about 30 minutes prior to eating dinner I added the last five.  Much easier to not have to worry about dinner, and it smelled good in the house when we came home from the park!  I served this soup with crackers and fruit.  Makes about 8 servings.

Photo from Lulu the Baker

You'll Need:

• 2 Tblsp. butter
• 1/2 c. chopped onion
• 1 c. finely chopped carrot
• 1 stalk celery, finely chopped (I added an extra stalk--we like celery)
• 1 Tblsp. minced garlic
• 4 c. chicken broth
• 2 large baking potatoes, peeled and chopped
• 1 Tblsp. flour
• 1/2 c. water
• 2/3 c. milk
• 2 c. chopped broccoli (I used frozen to save on prep time)
• 2 heaping cups shredded cheddar cheese (I might have used closer to 3...)

Preparation:

1. Melt the butter in a large soup pot.  Add onions, carrots, and celery; saute over medium heat until  tender.  (I just threw all of these ingredients, plus garlic, broth, and potatoes, into the crockpot on low for a good 6 to 7 hours, then added the remaining ingredients 30 minutes prior to eating.)  Add garlic and cook 1 or 2 additional minutes.
2. Add chicken broth and potatoes; bring to a boil and cook until potatoes are tender.  
3. Mix flour with water, add, and simmer until soup is slightly thickened.  
4. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Recipe and link:  http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html

Week 37: Recipe #4--Skillet Lasagna

I found this recipe on a site called The Realistic Nutritionist (see link below).  It was really easy to throw together (in fact, my 4 yo helped me prepare it) and the whole family loved it.  It could also be easily adapted by adding meat, but it stands on its own without.  I left out the mushrooms (family preference) and used dried basil vs. fresh.  I also added some Italian seasoning for a bit more flavor.  I served this lasagna with green beans and fruit.  Makes 4 servings.

Photo from The Realistic Nutritionist

You'll Need:

• 1 1/2 Tblsp. extra virgin olive oil
• 1 large onion, chopped
• 1 c. mushrooms (we left these out)
• 2 garlic cloves, minced
• 2 cans (14.5 oz each) Italian diced tomatoes, drained
• 1/4 c. tomato sauce
• 3 basil leaves, chopped (I used a tsp dried basil)
• 1/4 tsp. black pepper
• 1 tsp. sea salt
• 1/2 c. skim ricotta cheese
• 1/2 c. part skim mozzarella cheese
• 3 Tblsp. parmesan cheese
• about 6 oz. lasagna noodles, broken into thirds and fully cooked
• 2 Tblsp. parsley, dried or fresh

Preparation:

1. Heat oil in a large nonstick skillet over medium-high heat.  Add onions and cook until softened, about 4 minutes.  Add garlic and mushrooms and cook until garlic is fragrant, about one minute.  Add in diced tomatoes, tomato sauce, basil, salt, and pepper.  Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into mixture well.  Add scoops of ricotta cheese over the noodles; add in mozzarella and parmesan.  Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

Recipe and link:  http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/

Week 34: Recipe #5--Easy Green Chile Enchiladas

After 3 weeks of being sick, I am coming out of the fog and finishing up this last week of meals.  This recipe comes from the Pioneer Woman (see link below).  These were DELICIOUS.  They were super easy to put together and we all loved them.  (Granted, the girls just had cheese, no sauces or onions, but still.)  The only thing I did differently was I put the onions on top of each of the cheese layers, not just on the top.  Yum!  I will definitely be making these again soon.  I served them with refried beans and fruit.  Makes 4 servings.  (For the girls, I didn't stack them three tortillas high, so we had more than 4 servings.)

Photo from The Pioneer Woman

You'll Need:

• 1 whole onion, diced
• 2 Tblsp. butter
• 1 can (15 oz.) green enchilada sauce
• 2 cans (4 oz.) chopped green chiles
• 12 whole corn tortillas
• 2 c. freshly grated cheddar (or any cheese you'd like)
• sour cream
• salsa
• optional toppings:  pico de gallo, guacamole, cilantro leaves

Preparation:

1. In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.
2. In a small saucepan, combine green enchilada sauce with green chiles and heat until very warm.
3. In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
4. To serve, stack three cheesy tortillas on top of one another.  Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.

Recipe and link:  http://thepioneerwoman.com/cooking/2012/05/easy-green-chile-enchiladas/

Week 34: Recipe #2--Spicy Black Bean Burgers

I found this recipe on the Tasty Kitchen blog (see link below).  These were pretty good, although I made mine not-so-spicy.  I usually buy the Morningstar brand of frozen black bean burgers from Costco, but these had more flavor, and weren't really that hard to make.  The only trouble I had was getting the burgers to stay together; they fell apart pretty easily, but that didn't matter once they were inside the bun.  I served these with sweet potato waffle fries and fresh fruit.  Yum!  Makes 4 burgers.

Photo from Tasty Kitchen blog

You'll Need:

• 1 can (15 oz.) black beans
• 1/2 whole onion, cut into wedges
• 3 cloves garlic, peeled and rough chopped
• 1 whole red pepper, stem and seeds removed, chopped
• 1 whole egg
• 1 tsp. cumin
• 1 tsp. onion powder
• 1 tsp. chili powder
• 1 Tblsp. of your favorite hot sauce (I used much less)
• 1/2 c. finely chopped cilantro
• 1 c. panko bread crumbs
• 2 Tblsp.  canola oil
• 4 whole burger buns or kaiser rolls

Preparation:

1. Drain the can of black beans.  In a mixing bowl, mash the black bean with a fork or a potato masher.
2. Use a food processor to chop the onion, garlic, and red pepper until very fine.  Stir the mixture in with the beans.
3. In a separate mixing bowl, combine the egg, cumin, onion powder, chili powder, hot sauce, and cilantro.  Add this into the bean mixture and combine well.
4. If the mixture has a lot of liquid, strain with a cheesecloth or let it strain through a colander with very fine holes.  Once the excess liquid has drained off, return the bean mixture to the bowl and stir in half the bread crumbs.
5. Use your hands to form four evenly sized patties.  Coat the outside of the burgers in the remaining bread crumbs.
6. Heat the oil in a skillet on medium-high heat.  Cook burgers in the pan until heated through and slightly browned on both sides.
7. Put the burger on top of a bun.  Dress with all your favorite burger condiments and enjoy!

Recipe and link:  http://tastykitchen.com/blog/2012/03/spicy-black-bean-burger/

Week 33: Recipe #4--Healthy Mac and Cheese

I found this macaroni and cheese recipe on oprah.com (see link below).  It was really good!  A great healthy alternative to the regular comfort food.  The girls both liked it, and couldn't tell there was butternut squash in it.  Other than the time it took to puree the squash, it was really quick and easy to throw together.  I served this with green beans and some fresh fruit.  Makes 4-6 servings.

Photo from www.oprah.com

You'll Need:

• 1 pkg. (12 oz.) whole-wheat or gluten-free macaroni, cooked
• 1 1/2 c. butternut squash, cut into small cubes, boiled and pureed
• 1 c. lowfat organic milk (I used soy milk)
• 1 Tblsp. organic butter or butter alternative
• 4 Tblsp. nonfat Greek yogurt
• 1 c. grated or shredded part-skim cheddar cheese (I used sharp)
• 1/2 c. grated or shredded part-skim jack cheese
• sea salt and freshly ground black pepper
• 2 Tblsp. shredded parmesan cheese, for garnish

Preparation:

1. Preheat the oven to 400 degrees.
2. Put butternut squash puree in a large pan over medium-high heat.  Add the milk, butter, and yogurt and continue to stir until incorporated.
3. When the puree begins to simmer, slowly start adding the cheeses, mixing the entire time.
4. When all of the cheese is melted and the sauce begins to thicken, season with a little salt and pepper, to taste.  Continue to add seasoning until desired flavor is achieved.
5. Stir in one quarter of the cooked macaroni at a time, until all of the pasta is saturated with cheese sauce.
6. Transfer the mixture to an oven-safe casserole dish.  Sprinkle parmesan on top and bake for 20 minutes.
7. Remove casserole from oven and allow it to cool for at least 10 minutes.  Serve hot.

Recipe and link:  http://www.oprah.com/food/Healthy-Mac-and-Cheese-Recipe

Week 33: Recipe #3--Sweet Potato Kale Pizza with Rosemary & Red Onion

This recipe looked interesting--I am a fan of sweet potato (and pizza), so what could go wrong?  I loved this.  I loved that all of the different flavors came together perfectly.  My husband liked it, and my little one liked it, but the 3 year-old wasn't a fan of the kale or red onion.  However, she picked them off and ate the rest.  This recipe came from a site called Two Peas & Their Pod (see link below).  I served this pizza with a green salad and grapes.  Makes 1 pizza (about 8 slices).

Photo from www.twopeasandtheirpod.com

You'll Need:

• your favorite pizza dough (I used store-bought refrigerated dough)
• 1 large sweet potato, thinly sliced, about 1/4 in. thick
• 1/2 red onion, sliced
• 1 1/2 Tbslp. olive oil, divided
• salt and pepper, for seasoning potato and onion slices
• 1 1/2 c. mozzarella cheese
• 1 1/2 c. chopped kale
• 1 Tblsp. balsamic vinegar
• 1 tsp. freshly chopped rosemary

Preparation:

1. Preheat oven to 400 degrees.  Place the sweet potato slices and red onion slices in a bowl and toss with 1/2 tablespoon of the olive oil.  Season with salt and pepper.  Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender.  Make sure you turn them once during the 20 minutes.  (I forgot this step; still turned out fine.)  Remove from oven and let cool while you prepare the pizza dough.
2. Turn the oven to 500 degrees or as high as your oven will go.  If you have a pizza stone place the pizza stone in the oven to get hot.  On a lightly floured surface, roll out the pizza dough, using a rolling pin.  Roll it out to about 3/8 of an inch.  Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal.  Lightly brush the dough with the remaining 1 tablespoon of olive oil.  In a small bowl, toss the kale with balsamic vinegar.  Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.
3. Place the pizza in the oven--directly on the pizza stone, if using one, or on the oven rack.  Bake for 10-15 minutes or until pizza crust is golden and cheese is melted.  Remove from oven and let cool for a few minutes before slicing.  Slice and serve warm.

Recipe and link:  http://www.twopeasandtheirpod.com/sweet-potato-kale-pizza-with-rosemary-red-onion/

Week 33: Recipe #1--Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

I'm not sure how I stumbled upon this recipe (most likely via Pinterest), but it is from a site called Spoon Fork Bacon (see link below).  I had never cooked with quinoa before, and wasn't really sure what to expect.  These cakes (along with the aioli) were really good!  I will definitely make them again.  I followed both recipes exactly--no changes.  Will do the same next time, they were so tasty!  Took a little bit longer than I had planned because I had to roast the garlic first, but it was worth it.  I served these with a green salad and grapes.  Yum!  Makes 10 to 12 cakes.

Photo from spoonforkbacon.com

You'll Need:

For the cakes:

• 2 c. cooked quinoa
• 2/3 c. grated fontina cheese (Okay, I did add a little more cheese here, so I guess I changed the recipe just a bit)
• 3 Tblsp. all-purpose flour
• 2 green onions, thinly sliced 
• 1 egg, lightly beaten
• 2 tsp. freshly ground black pepper
• 2 1/2 Tblsp. extra virgin olive oil
• salt, to taste

For the aioli:

• 1/2 c. light mayonnaise
• 1 head of garlic, roasted
• 1 lemon, zested and juiced
• 1/4 tsp. cayenne pepper
• salt and pepper, to taste

Preparation:

1. For the cakes:  Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined.  Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large saute pan and place over medium heat.
3. Form 1/4 cup patties with the quinoa mixture and place in the heated saute pan. This will be have to be done in batches.
4. Cook quinoa cakes for about 5 minutes on each side.  Repeat with the remaining patties until all of the cakes have been cooked.  Set aside.
5. For the aioli:  Place all ingredients into a food processor, season with salt and pepper and blend until smooth.  Pour into a small bowl and serve alongside the warm quinoa cakes.

Recipe and link:  http://spoonforkbacon.com/2011/11/cheesy-quinoa-cakes/

Week 32: Bonus Appetizer Recipe--Skinny Asparagus and Gruyere Tart

This tart is AMAZING.  I found it on a site called What's Gaby Cooking (see link below) and made it as an appetizer for Easter.  It was super easy to make and looks (and tastes) much fancier than it is.  It was so delicious; I'll definitely be making this again (soon!).  Makes 6 servings.

Photo from What's Gaby Cooking

You'll Need:

• 1 sheet puff pastry (I used store-bought Pepperidge Farm, located in the freezer section near pies)
• 1/2 c. gruyere, shredded
• 1/4 c. parmesan cheese, shredded
• 1 bundle skinny asparagus
• 1 Tblsp. olive oil
• sea salt
• crushed black pepper

Preparation:

1. Preheat oven to 400 degrees.
2. Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour.
3. Trim the ends of the asparagus by 1 inch to get rid of the woody stalk.
4. Once thawed unfold the flap and slightly roll out the dough to get rid of the seams.  (I skipped that step--turned out fine.)  Transfer the puff pastry dough while still on the parchment paper to a baking sheet.  Sprinkle half the gruyere and parmesan on the puff pastry.  Line the asparagus on top of the cheese.  Scatter the rest of the cheese on top of the asparagus and drizzle with the olive oil.  Bake for 20 minutes until the pastry dough has puffed and the asparagus is roasted and cooked through.  
5. Sprinkle with salt and cracked black pepper before serving.

Recipe and link:  http://whatsgabycooking.com/skinny-asparagus-and-gruyere-tart/

Week 31: Recipe #4--Lasagna Roll Ups

I found these on Pinterest, and they are from a blog called Life as a Lofthouse (see link below).  They were really good, and much easier to make than regular lasagna.  Plus, I love the portion control!  The recipe calls for 1/2 lb. ground beef, but I left that out and went meatless.  They were still very tasty.  I served these with a Caesar salad and applesauce.  Makes 9 roll ups.

Photo from Life as a Lofthouse

You'll Need:

• 1/3 c. grated parmesan cheese
• 1 (15 oz.) container ricotta cheese
• 1 c. shredded mozzarella cheese (I was out of this and instead used monterey jack...surprisingly, no one could tell the difference!)
• 1 egg, beaten
• 1 1/2 tsp. dried parsley
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1 (24 oz.) jar spaghetti sauce
• 1/2 lb. lean ground beef (I left this out)
• 9 lasagna noodles
• 1 c. shredded mozzarella cheese (again I used monterey jack)

Preparation:

1. Preheat oven to 375 degrees.  Mix together the first seven ingredients (parmesan cheese to garlic powder) in a large bowl.  Cover with plastic wrap and place in fridge while preparing noodles and sauce.
2. In a large pot of water, boil lasagna noodles according to package directions.  Drain water, and gently lay out noodles onto wax paper.  (Don't let noodles touch because they might stick together.)
3. Meanwhile, cook hamburger meat in a large skillet until brown.  Drain grease.  Pour in spaghetti sauce and cook until mixture is thoroughly heated, 5-10 minutes.  (Because I left out the meat, I was able to skip this part, cutting down the cooking time significantly.)  Pour 1/3 of the meat sauce in the bottom of a 9 x 13 baking dish.  Set aside.  
4. Get the cheese mixture from the fridge.  Spread 1/4 cup of cheese mixture onto one lasagna noodle.  (Eyeball this so that you have enough mixture for all 9 noodles.)  Roll up and place seam side down into the baking dish.  Repeat with remaining noodles.
5. Pour remaining meat sauce over all the roll ups and then sprinkle with 1 cup mozzarella cheese.  Bake for 30 minutes, or until hot and bubbly.  Serve immediately.

Recipe and link:  http://life-as-a-lofthouse.blogspot.com/2011/12/lasagna-roll-ups.html