Garden Vegetable White Lasagna

 

This lasagna is full of garden veggies

Original recipe by Lori Lange

https://www.recipegirl.com/garden-vegetable-lasagna/#wprm-recipe-container-54365

Ingredients

THE VEGGIES:

• ▢2 cups chopped onion
• ▢4 medium garlic cloves, minced
• ▢2 teaspoons olive oil, divided
• ▢2 cups chopped zucchini
• ▢2 cups chopped yellow squash
• ▢2 cups thinly sliced carrot
• ▢2 cups chopped broccoli
• ▢½ teaspoon salt

THE SAUCE:

• ▢½ cup all purpose flour
• ▢3½ cups 1% milk
• ▢½ cup freshly grated Parmesan cheese
• ▢½ teaspoon salt
• ▢¼ teaspoon freshly ground black pepper
• ▢dash of ground nutmeg
• ▢One 10-ounce package frozen chopped spinach, thawed and squeezed dry

THE REST:

• ▢1½ cups 1% low fat cottage cheese
• ▢2 cups shredded part-skim mozzarella cheese, divided
• ▢9 pre-cooked lasagna noodles, divided
• ▢½ cup freshly grated Parmesan cheese

Instructions 

• Preheat the oven to 375°F. Spray a 13×9-inch baking dish with nonstick spray.

PREPARE THE VEGGIES:

• Heat a large Dutch oven over medium-high heat. 
• Coat the pan with cooking spray. 
• Add the onion to the pan; sauté 4 minutes or until lightly browned. 
• Add the garlic; sauté 1 minute. 
• Spoon the onion mixture into a large bowl.
• Heat 1 teaspoon of the oil in a pan over medium-high heat. 
• Add the zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. 
• Add to the onion mixture.
• Heat the remaining 1 teaspoon of oil in a pan over medium-high heat. 
• Add the sliced carrot; sauté 4 minutes or until tender. 
• Add the chopped broccoli; sauté 4 minutes or until crisp-tender. 
• Add to the onion mixture. 
• Sprinkle with ½ teaspoon salt; toss well to combine.
• 
  

PREPARE THE SAUCE:

• Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. 
• Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. 
• Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
• 
  

ASSEMBLE THE LASAGNA:

• Combine the cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup of the sauce mixture in the bottom of the prepared baking dish. 
• Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of the vegetable mixture, and about 1 cup of the sauce mixture. 
• Repeat layers, ending with noodles. 
• Spread the remaining sauce mixture on top of the noodles; 
• sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.
• Cover and bake for 20 minutes. 
• Uncover and bake an additional 20 minutes or until the cheese is bubbly and beginning to brown. 
• Let stand 10 minutes before serving.
• 
  

Nutrition

Serving: 1serving, Calories: 268kcal, Carbohydrates: 32g, Protein: 18g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 25mg, Sodium: 601mg, Potassium: 538mg, Fiber: 4g, Sugar: 8g, Vitamin A: 6804IU, Vitamin C: 25mg, Calcium: 411mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Pesto Chicken Crepes Filling Recipe

https://ericasrecipes.com/pesto-chicken-crepes/#recipe

Ingredients

12 Savory Crepes

1 lb cooked chicken, chopped

1 Tbsp extra virgin olive oil

½ large white onion

1 large clove garlic

3 Tbsp prepared basil pesto

6 oz Fontina cheese shredded

1 pinch kosher salt

Red Pepper Coulis

¼ cup chopped fresh basil

Instructions

Heat oven to 350°F.

In a skillet, sauté the onion and garlic in the olive oil. Once the onion is soft and fragrant, transfer this mixture to a mixing bowl and add the chicken, pesto, and cheese. Stir to combine.

Lay out a crepe. Spoon ~1/12 of the chicken mixture down the center and roll up the crepe. Lay in a 13×9 bake dish (*see Notes). Repeat with remaining filling and crepes.

Bake crepes at 350°F for 15-20 minutes until filling is bubbly and crepe ends are crispy. Serve topped with Red Pepper Coulis and fresh basil.

Basic Crêpes

 Ingredients

4 large eggs

1 cup milk, or more as needed

1 cup water

½ teaspoon salt or to taste

2 cups all-purpose flour

4 tablespoons butter, melted 

Directions

1. Step 1

2. Whisk eggs, milk, water, and salt together in a large mixing bowl. Add flour and melted butter; whisk vigorously until batter is smooth and pourable. If the batter is too thick to spread easily in the pan, whisk in 1 tablespoon milk at a time until it reaches the proper consistency.

Step 2

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Step 3

Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more.

Step 4 

Serve hot. Enjoy!

Fresh Lemon-Blueberry Dutch Baby - German Pancakes

https://alexandracooks.com/2023/04/22/lemon-blueberry-dutch-baby/

Ingredients

• 4 tablespoons butter, divided
• 1/2 cup (125 g) whole or 2% milk


• 1/2 cup (64 grams) all-purpose flour
• 4 large eggs
• 3 tablespoons (43 g) granulated sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• the zest of one lemon
• 1 cup (154 g) blueberries
• Confectioners sugar for dusting

Instructions

1. Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter. 
2. Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
3. Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
4. Remove pan from the oven, and dust with confectioners' sugar, if you wish. Cut and serve immediately with maple syrup.

Crockpot Chili Beans for a crowd

 6 cups dry pinto beans, rinsed in warm water and drained

        Let soak in warmish cool water overnight or for at least 7 hours

       After soaking for at least 7 hours, drain water. 

      Add some new hot water 1 inch above the level of the soaked beans. DO NOT add salt. 

      Place in an 8 - 12 quart Crock Pot on HIGH for 6-10 hours. The number of hours will depend on how fresh your beans are. Newer beans will take less time to cook. Test taste. For chili, the beans want to be cooked but slightly firm.

- - - - - - - - - - - - - - - - - - 

       Meanwhile, sauté in a separate large 8-quart or extra large 12-quart pot

1/4 cup olive oil

1 med-large onion, big-diced

1 medium green bell pepper, big-diced 

4-8 cloves garlic minced (or 1 tsp garlic powder)

1 tsp garlic powder

1 lb ground beef, or 2-6 Tbsp hamburger grease (leave out if vegetarian)

       After the ground beef is cooked and the veggies are tender, add:

Two 15oz cans big-diced tomatoes 

One 15oz can of tomato sauce

One 4oz can mild diced green chiles, optional

Two 15oz cans Dark Red Kidney Beans, drained and rinsed

4 Tbsp Chili Powder

2 Tbsp Cumin powder

1.5 Tbsp salt, more to taste

1 tsp onion powder

1 tsp garlic powder

2 Tbsp honey, optional

Add last, add the cooked beans from the crock pot, drained

           Stir. Simmer. Stir, taste test, and enjoy :)

Navy Bean and Ham Bone Soup

1 pound dried navy beans

1 ham bone

1 tablespoon olive oil

1 tablespoon butter

1 large sweet onion, chopped

2 stalks celery, chopped

1 large carrot, peeled and chopped

2 clove garlic, minced

3 fresh thyme sprigs

1 bay leaf

1/2 teaspoon smoked paprika

1 teaspoon crushed red pepper, optional

5 cups chicken broth

5 cups water

1 can (12oz) evaporated milk 

1½ cups smoked ham, cut into small chunks

Salt and pepper to taste