Entrees
Three Cheese Zucchini Lasagna Rolls from Skinnytaste
Ingredients
8 lasagna noodles, cooked (use brown rice lasagna noodles for gluten free)
1 tsp olive oil
3 cloves garlic, crushed
2 medium zucchini (7 oz each), grated and squeezed dry
1 cup + 2 tbsp part skim ricotta cheese (Recommend: Polly-o)
1/2 cup grated Parmesan cheese
1 large egg, beaten
1/2 tsp kosher salt
fresh cracked pepper
1 3/4 cups Marinara sauce
1/2 cup part skim mozzarella cheese, shredded
fresh basil for garnish (optional)
Instructions
Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish.
In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft.
In a medium bowl, combine the zucchini, ricotta cheese, Parmesan cheese, egg, salt and pepper in a medium bowl.
Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles.
Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil if desired and eat hot.
Source: Three Cheese Zucchini Lasagna Rolls – Skinnytaste
Naked Turkey Bruschetta Burger from Skinny Taste
Ingredients
1/4 cup chopped red onion
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
3 medium vine ripe tomatoes
2 small cloves garlic, minced
2 tbsp fresh basil leaves, chopped
3 oz part skim mozzarella, diced
For the turkey zucchini burgers:
1.25 lbs 93% lean ground turkey
1 small zucchini, grated (1 cup, or 5 oz)
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
salt and fresh pepper
oil spray
For serving:
2 medium tomatoes, sliced into 10 thin slices
4 loose cups baby arugula
Instructions
- Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
- Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
- Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
- To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.
Source: Naked Turkey Bruschetta Burger – Skinnytaste
Cajun Chicken Pasta on the Lighter Side from Skinnytaste
Ingredients
8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray
Instructions
- Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
- Prepare pasta in salted water according to package directions.
- Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
- Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
- Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
- Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
- Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!
Source: Cajun Chicken Pasta on the Lighter Side – Skinnytaste
Summer Corn Risotto from The Table
Adapted from Joy of Cooking, Serves 4
Ingredients
2 Tb chopped fresh basil
5 cups broth (veggie or chicken)
Corn cut from 3-5 ears (~2 cups)
2 Tb unsalted butter
1/2 cup very finely diced onion
1 1/2 cups Arborio rice
1/3 cup grated parmesan cheese
salt and pepper
Instructions
- Bring your broth to a simmer in a large pot. I actually used veggie bouillon so I brought 5 cups of water to boil in a kettle, then made the made up the broth in pot on the stove. Either way is fine.
- Puree 1 cup of the corn in a food processor (a blender will likely work too). Set aside.
- Heat the butter in a large skillet over medium heat until the foam subsides. Add onions and cook till translucent, about 5 min. Add rice and stir to cook with butter. Saute 1 minute.
- Add 1 cup of the broth and cook, stirring over medium heat until the broth is absorbed. Add additional broth a 1/2 cup at time, but be sure to reserve at least a 1/2 cup. Each time you want the broth to be almost completely absorbed before you add more. You will need to stir almost continuously to ensure that the rice absorbs the liquid evenly, but you don’t have to stir vigorously. It’s more of a slow, lazy stir until it’s creamy but not loose. You don’t want it to dry out either.
- Cook until the rice is almost tender but not quite done, about 15 minutes. Then stir in the pureed corn and the remaining 1/2 cup of broth. Continue to cook, stirring, until absorbed. When done the rice should be creamy and have a little bite, like al dente pasta. If needed, add some more broth or water and cook till it reaches this stage.
- Remove from heat, stir in remaining corn kernels, the basil, and the cheese. Season with salt and pepper to taste.
Source: Summer Corn Risotto – The Table
Linguine with Arugula, Pine Nuts and Parmesan Cheese from Bon Appetit
Ingredients
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
Additional freshly grated Parmesan cheese
Instructions
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.
Source: Epicurious – Linguine with Arugula