Bison Lasagna

Ingredients

1/2 lb ground bison
1 onion,chopped
8 garlic cloves, peeled and minced large tomatoes, peeled, seeded and chopped
1/4 cup reduced sodium beef broth or beef stock
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1/4 teaspoon ground black pepper
2 cups nonfat ricotta cheese
1 cup chopped fresh basil
1/2 cup chopped sun-dried tomatoes, packed without oil
2 tablespoons grated Parmesan cheese
24 cups water
9 dried lasagna noodles
1-1/2 cups grated mozzarella cheese

Method

  1. Preheat an oven to 350°F (180°C). Coat a 13-by-9-inch baking dish with nonstick cooking spray.
  2. Coat a large nonstick frying pan with nonstick cooking spray and set over medium heat. Add the bison, the onion and half of the garlic and saute until the meat is browned and no longer pink, about 5 minutes.
  3. Stir in the chopped tomatoes, broth or stock, oregano, rosemary and pepper. Bring to a boil, reduce the heat to low and simmer, uncovered, until the sauce has thickened, about 10 minutes. Remove from the heat.
  4. In a food processor with the metal blade or in a blender, combine the ricotta cheese, basil, sun-dried tomatoes, Parmesan cheese and remaining garlic. Process until smooth.
  5. In large pot over high heat, bring the water to a boil. Add the noodles and cook according to the package directions or until al dente, about 10 minutes. Drain.
  6. In the prepared pan, layer 3 noodles, half of the ricotta mixture, one-third of the meat sauce and one-third of the mozzarella.
  7. Repeat the layers, using 3 noodles, the remaining ricotta mixture, half of the remaining meat sauce and half of the remaining mozzarella.
  8. Top with the remaining noodles, the remaining meat sauce and the remaining mozzarella.
  9. Bake, uncovered, until bubbly and golden on top, 35-45 minutes. Cool for 10 minutes before slicing.
  10. To serve, divide among 6 individual plates.

Makes 6 servings.

Source: Cooking for Healthy Living

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Turkey Sliders with Avocado, Mushrooms, and Swiss Cheese

Ingredients

8 whole-grain slider buns (lowest sodium available)
1-1/4 lbs ground, skinless turkey breast
1/4 tsp salt
1 cup sliced brown (crimini) mushrooms
8 slices low-fat Swiss cheese
4 small avocados (mashed with a fork)
1 medium tomato, cut into 8 slices (about 1/4-inch thick)

Method

  1. Preheat the oven to 450°F.
  2. Spread the avocado over the Swiss cheese. Top with the tomato slices. Put the tops of the buns on the sliders.
  3. Using four short skewers, pierce two sliders with each skewer. Serve immediately.
  4. Arrange the buns with the cut side up in a single layer on a baking sheet. Set aside.
  5. Using your hands or a spoon, shape the turkey into 8 patties, each about 3 inches in diameter. (The uncooked patties will be larger than the bun and will shrink as they cook.) Sprinkle the salt over each patty.
  6. Heat a large nonstick skillet or griddle pan over medium-high heat.
  7. Cook the patties for 2 to 3 minutes. Turn over the patties. Cook for 2 to 3 minutes, or until the patties are no longer pink in the center and register 165°F on an instant-read thermometer.
  8. Transfer the patties to the bottoms of the buns.
  9. In the same skillet, cook the mushrooms over medium heat for about 3 minutes, or until soft, stirring frequently.
  10. Spoon the mushrooms onto each patty. Top with the Swiss cheese.
  11. Place the baking sheet on the middle rack of the oven. Bake the sliders for 1 to 2 minutes, or until the Swiss cheese is melted and the buns are heated through. Remove from the oven.

Makes 4 servings.

Source: American Heart Association

French Bean Salad with Vegetarian Caesar Dressing

Ingredients

1 pound fingerling potatoes, cubed
1 tablespoon plus 1-1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces green beans, stemmed and strings removed
2 medium zucchini, cut into thin half-moons
1/3 cup chopped Marcona almonds
3/4 cup sliced oven-roasted tomatoes
1 cup canned kidney beans, rinsed and drained
1/3 cup pitted and sliced Kalamata olives
3 tablespoons chopped fresh basil
1/3 cup Vegetarian Caesar Dressing (see recipe below)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
  3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes. Drain and rinse under cold water.
  4. In a large bowl, combine the potatoes, green beans, and all of the remaining ingredients, tossing to coat evenly with the Vegetarian Caesar Dressing.
  5. Adjust the seasonings with more salt and pepper if necessary. Let marinate for 15 minutes before serving.

Makes 4 to 6 servings.


Vegetarian Caesar Dressing

Ingredients
1/2 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
1/4 scant cup Dijon mustard
1/2 cup pitted Kalamata olives
6 garlic cloves, chopped
1 cup grated packed Parmigiano Reggiano cheese
2 cups extra-virgin olive oil
1-1/2 teaspoons salt (or more to taste)
1 teaspoon freshly ground black pepper (or more to taste)

Method

  1. Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste.
  2. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise.
  3. Adjust the seasonings with salt and pepper.
  4. Transfer to a lidded jar and refrigerate for up to 3 days.

Makes 2-3/4 cups.

Source: True Food

Grilled Corn and Scallion Toast with Cilantro Crema

Ingredients

Four (3/4-inch) thick slices country-style bread
3 tablespoons extra-virgin olive oil
2 radishes, thinly sliced
1/2 cup crumbled Cotija cheese
1 lime, quartered
1 teaspoon cayenne pepper

Topping

1/2 cup sour cream
4 tablespoons fresh cilantro (coriander) leaves
1/4 cup crumbled Cotija cheese
1/2 jalapeno chile, roughly chopped (seeded for less heat)
juice of 1 lime
1/2 teaspoon kosher (coarse) salt
4 teaspoons extra-virgin olive oil
8 scallions (spring onions), ends trimmed
1/2 teaspoon kosher (coarse) salt
2 ears fresh corn, shucked

Method

  1. To make the cilantro crema, in a food processor, pulse the sour cream, cilantro, Cotija, jalapeno, lime juice, and salt to a smooth puree. Transfer to a small bowl, cover, and refrigerate.
  2. Heat a grill (barbecue) or grill pan (griddle) to high. Drizzle 2 teaspoons of the oil over the scallions, sprinkle with 1/4 teaspoon salt, and cook on both sides until charred and soft, 4-5 minutes.
  3. Transfer to a plate. Brush the remaining 2 teaspoons oil over the corn, season with the remaining 1/4 teaspoon salt, and cook on all sides until the kernels are golden brown and slightly charred, 6-8 minutes.
  4. When the corn is cool enough to handle, slice the kernels off the cob.
  5. To make the toast, drizzle the bread slices with the olive oil. Toast the bread on the grill. Top each toast with some crema and corn, add 2 scallions, then finish with the radish and Cotija.
  6. Dip one side of each lime wedge in the cayenne, squeeze over the toast, and serve.

Makes 4 servings.

Source: Toast

Portobello Mushroom with Cheese and Pine Nuts

Ingredients

4 large portobello mushrooms
100 g Gorgonzola
100 g flavoured cream cheese, like Black Pepper Boursin)
olive, chili or sesame oil, for drizzling
2 tsp dried oregano
few pinches (one per mushroom) of chili or red pepper flakes
1 tbsp pine nuts
4 handfuls of mixed salad leaves
salt and pepper

Method

  1. Peel the mushrooms and pull off the stems so you are left with four mushroom ‘bowls’. Place these in a buttered oven dish.
  2. Preheat the grill to medium.
  3. Mix together the cheeses and then fill each mushroom with the cheese mixture.
  4. Drizzle with whichever oil you choose (truffle oil, if you have it, is lovely) and scatter over the dried oregano. Season with salt and pepper (you won’t need much salt, as Gorgonzola is quite salty).
  5. Sprinkle with a smattering of chili or red pepper flakes and place the mushrooms under the grill until they are sizzling and soft, about 10 minutes.
  6. Toast the pine nuts in a dry frying pan until golden.
  7. Arrange your salad leaves over four plates. Place a grilled mushroom in the middle and scatter over the toasted pine nuts.
  8. Serve with your favourite salad dressing.

Makes 4 servings.

Source: My Family Kitchen