Shrimp Tacos with Guacamole and Slaw

I seem to be featuring a lot of seafood lately. Probably because my husband does the "man cooking" (aka grilling) in the summer and I don't cook as much.

I found this Baja-Style Shrimp Tacos recipe in Family Circle and it looked delicious! My cabbage mix wasn't quite so colorful, and I didn't use prepared guacamole, but this has become an easy favorite for quick summer meals!

marinade and dressing
1/3 c cilantro leaves, finely chopped
1/4 c fresh lime juice
1/4 c olive oil
1 tbsp honey
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper

tacos
1 lb cleaned medium shrimp
4 c finely shredded cole slaw mix
1 package taco-size flour tortillas (8 per package)
1 c prepared guacamole (I used half an avocado and mixed it with some fresh salsa. Yum!)

Directions
Marinade and Dressing: in a small bowl, whisk all ingredients together.

Tacos: Heat broiler to high. In medium-size bowl, combine 1/4 cup o the marinade and the shrimp. In a second medium bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.

Transfer shrimp to a broiler pan. Broil, 2-3 inches from heat, for 6-7 minutes, turning once.

Spread a tortilla with about 2 tbsp guacamole. Top with 4-5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

Shrimp and Black Bean Wraps

I was craving shrimp tacos the other night and this recipe, though technically a wrap, was perfect. The crushed pineapple gives it a sweetness that is surprising and completely delicious. Brenna gobbled this up- and asked for seconds! (I had a good idea of this recipe's kid-friendliness as it came from ParentsConnect!)

Ingredients

1 tablespoon canola oil
1 pound raw, peeled and deveined shrimp, fresh or frozen
1 teaspoon bottled minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed (I added these frozen)
1 cup salsa
1 (8-ounce) can crushed pineapple, drained well
¾ cup reduced-fat shredded cheddar cheese (I used Pepper Jack for a bit more "kick")
6 (8-inch) flour tortillas

Optional:

shredded lettuce

mashed avocado

In a large skillet over medium-high heat, heat the canola oil.

Add the shrimp, garlic, salt, and pepper and cook, stirring frequently for 2 minutes, until shrimp are pink.

Add the black beans, corn, salsa, and pineapple, stirring well to mix, and cook for 2 minutes, until heated through.

Add the cheese and cook for 1 minute, until melted.Warm the tortillas according to package directions.

Divide the shrimp and black bean mixture evenly among the 6 tortillas. Add optional toppings.

Meatless Quesadillas Two Ways

Quesadillas are a quick & easy meal in our house. Often it’s leftover meat and a bit of cheese between tortillas. Or just cheese if the girls are feeling finicky.

Either way they take only a few minutes to make and are a fun change from sandwiches.
When I want to get a bit fancier I turn to this terrific shrimp quesadillas recipe from Good Housekeeping. It’s quick, delicious and a great way to be meatless but still have the texture that most people expect with a meal. My girls gobbled this up!



Ingredients (serves 4)
* 1 pound(s) shelled and deveined shrimp, coarsely chopped
* 1/4 teaspoon(s) ground chipotle chile
* 2 limes
* 1 tablespoon(s) olive oil
* 1 large (8 to 10 ounces) red pepper, chopped (I omitted this)
* 1 medium (6 to 8 ounces) onion, chopped (I use chopped onion flakes, about 2T)
* 1 ripe avocado, mashed
* 1/2 cup(s) loosely packed fresh cilantro leaves, chopped (I use Gourmet Garden Cilantro Herb blend)
* Pepper
* 2 medium ripe tomatoes, chopped
* 1/2 serrano chile, seeded and finely chopped
* 8 (8-inch) soft-taco-size flour tortillas
* 8 ounce(s) shredded reduced-fat Mexican cheese blend
* 2 cup(s) shredded romaine lettuce

Directions
1. In small bowl, toss shrimp with chipotle chile. From limes, squeeze 4 tablespoons juice; set aside.

2. In nonstick 12-inch skillet, heat oil on medium one minute. Add red pepper and onion and cook 10 minutes or until tender, stirring frequently. Add shrimp and cook 3 minutes longer or until shrimp just turn opaque throughout. Transfer shrimp mixture to medium bowl and cover loosely with foil to keep warm. Remove pan from heat and wipe with paper towel.

3. Meanwhile, prepare guacamole: In small bowl, combine avocado with 2 tablespoons lime juice, half of cilantro, and 1/2 teaspoon freshly ground black pepper. Prepare tomato salsa: In another small bowl, combine tomatoes, serrano chile, 1/8 teaspoon freshly ground black pepper, and remaining lime juice.

4. Heat same skillet on medium-low 30 seconds. Place 1 tortilla in skillet. Sprinkle with one-fourth of shrimp mixture, one-fourth of cheese, and one-fourth of remaining cilantro; top with second tortilla, pressing lightly. Cook quesadilla about 2 minutes or until lightly toasted. Carefully turn quesadilla and cook 1 to 2 minutes longer or until cheese melts. Repeat to make 4 quesadillas in total.

5. Cut quesadillas into wedges; serve with guacamole, tomato salsa, and shredded romaine.

Another Meatless Recipe

I have friends who are vegetarian. Some consider seafood to be meat, some don’t. This recipe for Bean & Cheese Quesadillas from Family Circle is also quick, delicious and uses black beans for texture and protein.

Ingredients (serves 6)
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 1/2 small green pepper, seeded and chopped (I omit this)
* 1 can (15 ounces) black beans, drained and lightly mashed
* 1/2 cup salsa
* 1/2 teaspoon chili powder
* 1 package (10 count) fajita-size flour or whole-wheat tortillas
* 8 ounces reduced-fat pepper Jack cheese, shredded
* 1/2 cup cilantro leaves
* Extra salsa for serving (optional)

Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.

2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.

3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.

4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges)

Squash Ravioli with Herbed Butter Sauce

I have never been a fan of squash. Well, except for pumpkin. I love pumpkin. But, whatever the reason, I never liked squash. I suppose I can just blame my mom… Maybe I just didn’t like the way she prepared it. (That’s a joke, mom!)

Anyway… Like everyone else I am trying to save money and eat a bit healthier. So when I found this recipe in the November Family Fun magazine I decided to try it- in spite of the fact that it used butternut squash.

And it was really, really good! The grated Parmesan mixed so nicely with the squash. And the nutmeg gave it a nice boost. I served this as a main dish with a side salad but it would be a great side dish, too. My girls helped with the pasta and proclaimed it yummy. Not sure if they liked it because they helped to make it or if they thought it was pumpkin ravioli (I’m not beyond a bit of trickery!)

For the filling
2 cups butternut squash, rind removed, cut into 1-inch cubes
1 tablespoon milk
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1/8 teaspoon freshly grated nutmeg

For Pasta
2 cups flour
1/2 teaspoon salt
3 large eggs

For the sauce
8 tablespoons butter
12-16 fresh sage leaves, thinly sliced

1. Make the filling. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast it until tender when peirced with a fork, about 30 minutes. Allow the squash to cool for about 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato-like consistancy. Note: the squash can be prepared a day in advance and refrigerated in an airtight container. (for an easier way to prepare the squash see below)
2. Make the pasta. On a clean work surface, mound the flour and make a well in the center. In a small bowl use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball. (Note: make the pasta this way. I tried it in my mixer with a bread hook and it didn’t work as well.)
3. Halve the dough, then form each peice into a 1/2inch thick disk. Cover the disks with plastc wrap and set them aside to rest at room tempature for 30 minutes.
4. Lightly flour your work surface and half each dough disk. Roll out one of your dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch- diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. arrange them in pairs. Each half disk should yield 7 pairs of dough rounds.
5. Further thin the dough rounds by pinching them between your thumb and forefinger. each round should increase in diameter by about 1/4 inch.
6. Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a half inch perimeter around one of the dough rounds. Spoon a 1/2 tablespoon of squash filling into the center, then press the other round ontop of it along the moistened edges. Use the tines of a fork to seal the edges.
7. Bring two large pots of water to boil (using two pots allows all the pasta to cook at once). Meanwhile , make the sauce. Melt the butter in a sauce pan over medium-high heat. Add the sage and continue to cook the sauce until it’s light brown and has a nutty aroma, about 4 minuts. Remove the sauce from the heat.
8. Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 more minutes ( take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to paper towels to drain. (I placed them individually into a strainer, this seemed like a huge waste of paper towels.)
9. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle with Parmesan if desired.

Option for preparing squash: split in half and remove seeds. Place cut side down on foil lined baking sheet and bake at 350 for 35-45 minutes; until tender. Remove from oven and let cool. Scrape squash out of rinds. Use 2 cups for this recipe. Remaining squash can be frozen for 3 months or used in other recipes.

Fish & Hush Puppy Skillet

The minute I saw this recipe in the latest issue of Cuisine magazine I knew I would be making it. I love that it utilizes one of my favorite cooking tools: a cast iron skillet!

This is a very easy recipe to put together and is a bit lighter than traditional fish and hush puppies since it's not deep fried. The recipe calls for catfish, but I personally prefer cod, so will be making it with that fish in the future. This recipe will definitely be making a return trip to our table!

Ingredients

2 c self rising cornmeal mix (I used Jiffy corn muffin mix)

1/4 c scallions

1 red jalapeño, seeded & minced

2 tsp garlic

1/2 tsp table salt

1/2 tsp black pepper

3/4 c lager beer

1/2 c buttermilk

1 egg

1/4 c canola oil

2 catfish fillets (8 oz each) cut into 2" pieces

1/2 c fish fry mix (note: get one that is cornmeal based and used for dredging rather than batter frying)

1/2 c ketchup

1/3 c mayonaise

1 T dill pickle relish

1/2 tsp prepared horseradish

Directions

Preheat oven to 450 degrees F.

Mix cornmeal mix, scallions, jalapeño, garlic, salt and pepper in a bowl. Whisk beer, buttermilk and egg together; stir into cornmeal mixture and set aside.

Heat oil in 10 inch cast iron skillet until it shimmers.

Dredge fish in fish-fry mix, then fry in hot oil, on only one side, for 2 minutes.

Pour hush puppy batter over fish in skillet. Transfer skillet to oven and bake until golden and an inserted toothpick comes out clean- about 15 minutes. Remove and let rest 5 minutes. Loosen edges with a knife then top skillet with serving plate and flip both plate and skillet- carefully as skillet is still hot!

Whisk together ketchup, mayonnaise, relish and horseradish in a bowl for sauce.

Serve with coleslaw (of course).

Cinch! Conquer Cravings, Drop Pounds & Lose Inches by Cynthia Sass - A Review

I spent the final days of 2010 on a diet. Completely crazy, I know, but I figured if it worked and I began 2011 a few pounds lighter I might just be able to continue in 2011 during the "resolution breaking phase".

The plan I chose is a new one by Cynthia Sass M.P.H., R.D. called Cinch! I was given the book as a review and, after reading it, enjoying the conversational tone Sass uses to convey her message, and appreciating that she explained why she chose the foods for the diet (always good to know why you are eating what you are eating) I jumped in with both feet and did the 5 Day Fast Forward plan; a "jump start" to weight loss.

The 5 Day Fast Forward


The 5 Day Fast Forward is stringent, to say the least. It consists of 5 foods, prepared 4 ways, eaten on a schedule, for 5 days. By day 5 I was terribly sick of them- but I had lost 6 pounds.

What was more amazing to me, though, was that I had no desire for the party fare served at a New Year's Eve party I attended the evening before the Fast Forward ended. I had one drink, and ate a couple of appetizers the hostess had made. But I had no desire to sample everything, or keep grazing. And that, my friends, is HUGE!

The Cinch! Core Plan

Another aspect I appreciated was that the option was open for you to skip the Fast Forward if it was just too stringent and move on the the Core Plan. This 25 day plan (30 if you skip the Fast Forward) gives you options for 4 meals, by now your body has a schedule, plus one dark chocolate indulgence per day.

The menu items are easy to prepare, easy to plan ahead, and follow a "5 piece puzzle" of produce, whole grain, lean protein, plant based fat and specific spices. Learning this 5 piece puzzle will help keep you on track after the core plan ends.

Final chapters of the book discuss emotional eating, walking as exercise, and living the plan.

Pros and Cons

The Cinch! plan includes no red meat. As a Midwest girl, this is a bit painful as we have a deep freeze filled with beef and pork. But I understand the logic and plan to cut my family's red meat intake to 2 meals per week.

The cost of preparing a separate meal for myself and another for my family has been a bit daunting to work into our tight budget (raspberries are expensive in the dead of winter!) but now that I have worked through the Fast Forward I am able to buy whole foods and create menus for my family that use the same ingredients as my meals.

Certain organic foods are suggested- and Sass gives her reasons for choosing them. I truly appreciate that she says not to use organic if it doesn't fit into your budget or you just don't want to. Organic is not a deal breaker.

Vegan and vegetarian options are also given, making this a plan suited to anyone. If weight loss and healthy eating are part of your plan for 2011 I highly recommend Cinch! by Cynthia Sass.

Disclosure: I was provided a proof copy of Cinch! to review. Images and thoughts are completely mine and were not suggested or compensated.

Spicy Pumpkin Soup

Soups are a wonderful meal on a cold winter evening. This recipe, from Hungry Girl, is my new favorite. It's warm, low cal and filling! I mix 1T fat free sour cream into mine to add a creaminess, while my husband and daughters prefers theirs sprinkled with cheese. I serve it with half a slice of Irish Brown Bread.

Ingredients:
Non-stick cooking spray
1 tbsp minced garlic
1 tbsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
15 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn
3/4 cup salsa (this is where you can add or reduce the spiciness)
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream

Directions:
Spray pot with non-stick cooking spray and heat pan on medium. (Tip: use a larger pot than you think you'll need) Add garlic, chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top. Serves 4.

(calories: 162.5, fat: 0.75g, sodium: 1128mg, carbs: 13, fiber: 12g, sugars: 6.5g, protein: 10g = 3 Points)

Baked Spaghetti Squash Lasagna

I planted spaghetti squash this year. It was my first-ever garden and I planted every seed in the package. Needless to say, the spaghetti squash took over and produced abundantly! Since my family is getting a bit bored with plain spaghetti squash with olive oils and herbs and spaghetti squash in place of spaghetti I went in search for a new way to prepare it.

I found this recipe at AllRecipes.com. The original recipe is meatless, but I replaced the olives with ground turkey.

Ingredients
* 1 spaghetti squash, halved lengthwise and seeded
* 1 onion, chopped
* 2 tablespoons minced garlic
* 2 (14 ounce) cans stewed tomatoes (I recommend draining a bit of the juice)
* 1 tablespoon dried basil
* 1 cube vegetable bouillon
* black pepper to taste
* 1 (15 ounce) can black olives, chopped (I substituted 1/2 lb ground turkey, browned and crumbled)
* 1 cup shredded mozzarella cheese
* 1 cup shredded Parmesan cheese

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.

Nutritional Information Serves 6 Calories: 280 | Total Fat: 15.9g | Cholesterol: 27mg

Chef Mickey's Breakfast Pizza

When I was at Walt Disney World a few months ago I came home with cookbooks. I am finally getting the time to fix "fun food", as my girls call it. This easy breakfast pizza came from the cookbook Cooking with Mickey and the Disney Chefs . (affiliate link)

This cookbook is filled with recipes from Walt Disney World, Disneyland and the Disney Cruise Line, so there is a wide variety. One thing this cookbook lacks is photos of the food. This is both good and bad: I love to look at photos of food but there is no way my food ever looks so pretty. With no images to compare to I am free to think my food looks good!

This very basic breakfast pizza recipe can be "perked up" with meats, but we like it plain. The recipe calls for grated provolone, but I used sliced so I could include the iconic mouse silhouette.

1 12" pre-cooked pizza crust
2 large eggs
1/2 cup coarsely shredded/grated mozzarella cheese
1/2 cup coarsely shredded/grated Provolone cheese
1 cup coarsely shredded/grated Cheddar cheese
1/4 cup heavy cream
salt and pepper to taste



Preheat oven to 375 degrees. Place pizza crust on baking sheet or pizza stone.

In a medium bowl blend the cheeses together.

In a small bowl, beat the eggs, heavy cream, salt and pepper. Mix well and add to cheese mixture. Immediately (to avoid clumping), pour mixture onto the pizza shell.

**I used provolone slices, so I placed them on top of the cheese/egg mixture.

Bake for 10-12 minutes, or until the cheese mixture is set and is beginning to brown.

Cut into pizza wedges and serve hot.

Terrific with fruit "on the side".

Gnocchi with Spinach and Ricotta

While pasta is always an easy meal I love to "mix it up" once in a while and make gnocchi. This potato dumpling, which means lumps, has been on Italian tables since Roman times.

I haven't attempted to make my own gnocchi yet but I've found some good varieties at Target and my local grocery. Just a tip- don't buy it dried. It will be in the dried pasta section but buy the kind that looks soft. It may also be in the refrigerated section.

This recipe is gooey and creamy. Mmmm... And no whining about the spinach! The recipe comes from ParentsConnect.

* 1 (1-pound) package potato gnocchi
* 1 cup fat-free half-and-half (ok, I don't buy this. I use skim milk. It makes a runnier sauce. I use 3/4 c and increase the flour by 1tsp.)
* 1 teaspoon flour
* ½ teaspoon salt
* ½ teaspoon pepper
* 1/8 teaspoon nutmeg
* 1 (10-ounce) bag prewashed baby spinach leaves
* ½ cup nonfat ricotta cheese
* 1 cup shredded part skim mozzarella cheese

Directions:

Preheat the broiler and move top oven rack 4 to 6 inches from heat.

In a large pot of lightly salted boiling water, cook the gnocchi according to package directions (gnocchi will float to surface when done). Drain and set aside.

Meanwhile, in a large ovenproof skillet over medium-high heat, combine the half-and-half, flour, salt, pepper and nutmeg, stirring well to mix with a wire whisk. Bring mixture to a boil. Continue to boil for 2 minutes, whisking frequently. (I don't have an oven-proof skillet. I cook it in a saucepan or regular skillet and transfer it to a casserole dish coated with cooking spray.)

Add spinach in handfuls and cook, stirring frequently until wilted, about 2 to 4 minutes.

Remove from heat, then add gnocchi, stirring to mix well.

Spoon ricotta over gnocchi in five large dollops (I add multiple smaller dollops) and sprinkle with mozzarella. Broil until cheese is lightly browned and bubbling around edges, about 3 minutes.

Basic Quiche

I'm a huge fan of quiche. It's one of the most versatile meals I make. It works for breakfast, brunch, lunch, dinner... Another plus is that you can add veggies or meat to it easily. And my girls love quiche- we call it "cheese pie". Two of the greatest things in the world: cheese & pie. And the leftovers re-heat really well. I love when we have quiche for dinner because it means left-over quiche for breakfast!

Another reason I love this recipe is that it's a great "make & take" if you're taking a meal to someone who just had a baby, has a sick child, etc. Quiche, a bagged salad and some cookies and you've got a meal.

This is my favorite quiche recipe. It uses Gruyère, which is a bit spendy, but you can use Swiss, Emmental or Mont Saint-Benoît.

I pulled this recipe out of a magazine years ago; I'm not sure which one.

1 T olive oil
2 medium yellow onions, diced (not being an onion person I use dried, chopped onions, about 2-3 T)
3/4 t kosher salt
1/2 t black pepper
1 c fresh flat leaf parsley, chopped
4 eggs
3/4 c half & half (I mostly use skim milk; it's what I have on hand and it works)
8 oz Gruyère, grated
1/8 t ground nutmeg
1 store bought frozen deep dish pie crust, or you favorite homemade crust

Heat oven to 375 degrees. In a large skillet, over medium low heat, heat the oil. Add the onions, 1/2 t of the salt and 1/4 t of the pepper. Cover and cook until the onions are softened, 5 to 7 minutes. (Skip this step if you aren't using fresh onions.) Add the parsley and cook, covered, for 2 more minutes. Meanwhile, whisk together the eggs and half & half or milk. Stir in cheese, nutmeg, the remaining salt & pepper and the onion mixture. Place the piecrust on a foil lined baking sheet. Scrape the egg mixture into piecrust- it will be full. Bake until the filling is set and an inserted knife comes out clean; about 40 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Technically this makes 4 servings. Serve with a salad.

If you want to add ham or browned sausage add it to the egg mixture after you add the cheese.

Lite Creamy Broccoli Lasagna

One of the perks of writing about food is that, sometimes, companies want you to eat their food. Depending on the company I will either accept or decline the offer.

A couple of weeks ago Robert's Dairy, a company well known in the Midwest, reached out to me via Mom Select and asked if I would be interested in trying some of their products. Trying? I already use their stuff so I, quite nonchalantly, said, "sure". OK, so I wasn't nonchalant. I told them straight up that I already used and loved their products so they should choose me. And they did.

A few days ago I received some great coupons in the mail for me as well as this link so all of you could get coupons too! Roberts Dairy serves Nebraska, Iowa, Missouri and Kansas as well as parts of Colorado, Illinois and South Dakota.


Now... About those recipes. I only received a few but you can find hundreds at the Roberts Dairy website. And, though they call for Roberts Dairy products you can, of course, use whatever brand you like.

I made the Lite Creamy Broccoli Lasagna last night. I had been looking for a new meatless recipe, and this fit the bill. As I'm not a fan of fungi (mushrooms), Doug was surprised I made this. My girls devoured it- especially the mushrooms! The cottage cheese gave it a lovely "melty" texture. It's a great way to get the kids to eat their veggies!

Ingredients

9 uncooked lasagna noodles (I used wheat. I think you could also use the "no boil" noodles in this, too)
1 pound fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons Roberts Butter
1/3 cup all-purpose flour
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1-1/2 cups Roberts Skim Milk
6 cups broccoli florets
1-1/2 cups Roberts 1% Cottage Cheese
10 ounces reduced-fat Swiss cheese, shredded, divided

Preparation

Cook noodles according to package directions. Meanwhile, in a large saucepan, sautè mushrooms and onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and three-fourths of the Swiss cheese. Drain noodles.

In a 13in.x9in.x2in. baking dish coated with nonstick cooking spray, layer three noodles and a third of the sauce. Repeat layers twice. Cover and bake at 350 degrees for 35-40 minutes or until bubbly and broccoli is tender. Sprinkle with remaining Swiss cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.

Yield: 12 servings

This post sponsored, in part, by

The Fluffiest Pancakes I've Ever Made

I love pancakes. Love, love, love them. But I have never been able to make a pancake that I think is better than I can get out of a box (gasp!). I know... But it's true. I've never found the perfect pancake recipe.

Well, I can't really say never because I found a recipe in Family Circle that made the fluffiest pancakes I have ever had. And I can honestly say that I won't be making pancakes from a box again.

A little note about these *fluffy pieces of breakfasting heaven... The batter is very thick. After I poured into the pan I spread the batter out with the back of my ladle. Keep the pancakes on the small side for best results. You may be tempted to not whip the egg whites. Yes, I know it adds a couple of minutes; this is what makes the pancakes so fluffy. For a little added fun **make faces in your pancakes.

Ingredients

* 1-1/2 cups all-purpose flour
* 3 tablespoons granulated sugar
* 4 teaspoons baking powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground allspice (optional, I didn't use it)
* 2 eggs
* 1 cup milk
* 1/4 cup vegetable oil
* Butter, maple or pancake syrup, confectioners' sugar, for serving

Directions

1. Heat a griddle or large pan to medium heat. Heat oven to warm (180°F) and place a foil-lined baking sheet inside. Only do this if you plan for everyone to eat together. In my house I serve the pancakes straight from the griddle.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt and allspice. Separate eggs and whisk egg yolks in small bowl with milk and oil.

3. With an electric mixer, beat egg whites to stiff peaks, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions, until no white streaks remain.

4. Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5. Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

* I'm not sure you can really appreciate just how fluffy these pancakes are. Even with this photo attached.

** if you're interested in "making faces" with your pancakes... Spoon the "face" onto your hot skillet. Let it cook 30 seconds or so, until the edges begin to get golden. Pour more batter over the face. Cook as directed.

*** If you like berries in your pancakes drop them on the pancake just before you flip it.

Baked French Toast with Raspberry Sauce

I absolutely love French toast. Love, love, love it.

Another thing I love are dishes I can make the night before and refrigerate.

So when I saw this recipe in Everyday Food I knew I would love it. It's easy to mix up and makes a great Sunday brunch or holiday breakfast. Or a satisifying dinner (because it's always special to have breakfast food at dinner time)!

Serves 4

Ingredients:
4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick) (I used a large loaf of Italian bread. I had more than 4 slices and the recipe made enough for all slices.)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed

Directions
In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.

Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. (I use parchemnt paper.) With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.

Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.

Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce.

You can use so many different berries for the sauce. Experiment and enjoy!

Empanadas

Here at my house we like tacos. Alot. But even food you like alot can get old. So I mix it up once in a while with empanadas. It's like a taco but in a crust instead of a shell.

This recipe is meatless (going with my goal of meatless meals) but you can easily add beef to it if you just have to have it. But try it without at least once.

It's really simple (probably because I found it a few years ago in Real Simple magazine) and really yummy.

2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
Flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
Sour cream (optional)

Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.

Yield: Makes 6 servings

You could also make these "mini" and turn them into appetizers!

Triple Cheese Baked Spaghetti

A bloggy friend of mine and I were discussing pasta- and how much we love it. Honestly, you really can't mess up too badly when you make it; practically everyone likes it and you can do so much with it.

I made this the other night- it added another recipe to my growing meatless options and, hey, it's pasta. In fact, it's almost a spaghetti pie...

This is a recipe from the American Dairy Association. Mmmm... dairy...

6 ounces dry spaghetti pasta
3/4 cup low-fat ricotta cheese
1/2 cup (2 ounces) finely grated Romano cheese
2 cups (16 ounce jar) prepared spaghetti sauce
1 teaspoon dry basil
2 teaspoons dry oregano
1/4 teaspoon black pepper
4 ounce part-skim mozzarella cheese, shredded
(note: this is a really easy recipe to tweak. I added garlic -of course- and if you really wanted to you could add some meat. Or use different pasta. Really just an easy & fun recipe.)

Cook pasta according to package directions. Drain completely. Preheat oven to 350 °F.

In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti sauce, basil, oregano, and pepper. Set aside remaining 1 cup spaghetti sauce.

Mix cooked pasta with cheese mixture, stirring until pasta is distributed. Place in a casserole dish coated with vegetable oil cooking spray.

Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes. Remove cover; continue baking until cheese bubbles.

Remove from oven and let stand for three minutes.

Cut into four large or six smaller servings. Top each portion with remaining spaghetti sauce before serving.

Baked Triple Veggie Dip

I absolutely love a good spinach and artichoke dip warm and good from the oven. Mmmmm... So when I found this recipe from Kraft and it added asparagus to a favorite treat I had to try it.

I've made this for many gatherings, reunions and parties and it always gets rave reviews. It's simple to toss together and easy to change up for more (or less) zing.

1-1/2 cups Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.)Chive & Onion Cream Cheese Spread
1/2 cup Mayonnaise

PREHEAT oven to 375°F. Reserve 1/4 cup of the Parmesan cheese; set aside. Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.

SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.

BAKE 35 min. or until lightly browned. Serve hot. I serve it with thick tortilla chips, pita chips or crusty bread as a spread.

Change it up:
Add sun dried tomatoes, roasted red peppers or pimentos for a bit of color and flavor.
If asparagus isn't your thing go ahead and take it out. Get a bigger can of artichoke hearts.
If you can't get enough garlic (like me) mince a clove or two to add.
Try shredded parmesan on top instead of grated.
Use a different plavor cream cheese. Or try plain cream cheese and add dry soup mix (like onion).

Spinach Quiche

I love a good quiche. It's great for just about any meal. You can serve it with fresh fruit for breakfast or brunch and with a salad fro lunch or dinner.

The biggest problem with many quiches is that they call for expensive cheeses. Which make wonderful quiche but can add up if you're on a budget. Which I am. Which is why I try to feed my family two meatless meals a week. And it just doesn't make a lot of sense to try to save money by foregoing meat if you're going to spend an enormous amount on cheese....

I found this spinach quiche recipe at Allrecipes.com and modified it a bit until I had it just right for us. It's a recipe that is almost impossible to screw up so experiment with it.

I let the girls help mix the "cheese pie". Whenever they are involved in the making of dinner it always helps with the eating of dinner. Well, that and the fact that it's cheese... And pie... Who doesn't like that?

Here's my version:

Spinach Quiche

INGREDIENTS
2 T olive oil
3 cloves garlic, chopped
2 T dried onion flakes
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). When oven is heated bake pie crust for 5-7 minutes to prevent a soggy bottom.

In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

5 Minute Southwest Layered Salad

To save money and eat healthier I have decided to serve two meatless meals per week. This quick and easy salad from Kraft is a perfect main course for four or a side dish for a cook out.

I've tossed it together (in 5 minutes- really!) and taken it to the park. The girls both loved having "chippies" in their salad and the ranch dressing mixed with salsa is smooth and tangy.

5 Minute Southwest Layered Salad

Prep Time:5 min Total Time:5 min Makes: 4 servings, 1-1/2 cups each

6 cups torn romaine lettuce
1 can (15 oz.) black beans, drained, rinsed
1 can (11 oz.) whole kernel corn, drained
1/2 cup Chunky Salsa
1/2 cup KRAFT Natural Three Cheese Crumbles
1/2 cup Ranch Dressing
1 cup broken tortilla chips

PLACE lettuce on serving platter or in bottom of glass serving bowl.

COVER with layers of beans, corn, salsa and cheese.

DRIZZLE with dressing; sprinkle with chips.

Just a note: this salad is really best the day you make it. If your family won't finish it I would suggest this making single servings. If it sits mixed over night the lettuce gets soggy. I mix the beans and corn together in a container and leave the rest separate. It's super easy to just pull everything out of the fridge and toss a salad together for lunch.

Super Easy Bean Dip

I made this bean dip for a family gathering last weekend and it was quickly devoured.

I got the recipe off a can of refried beans. Super easy, super quick and super yummy!

Super Easy Bean Dip

1 can (14.5 oz) refried beans
1 c sour cream
1 envelope taco seasoning
shredded lettuce
chunky salsa
sliced black olives (I skipped these)
shredded taco (or cheddar) cheese

Spread refried beans smooth on large serving plate. Combine sour cream and taco seasoning; spread over beans. Layer remaining ingredients -in order- on top of sour cream mixture, leaving a bit of an edge showing from layer below.

Serve with a hearty chip- the thin ones won't be able to scoop this!

Be sure to keep chilled until ready to eat.