:0( we will miss her! It was fitting that for our fifth meeting we had five participants...some of our regulars decided to put this month on hold due to full freezers, but I hope they'll be back for next month.
Our menu for January:
*Gnocchi with mushroom cream sauce
*Vegetarian Chili
*Vegetable Lasagna
*Stuffed Shells
*Manicotti
Excited for February!
Broccoli and Mushroom Lasagna
1/3 cup all purpose flour
3 1/2 cups low fat milk
1 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
3/4 cup grated Parmesan cheese
2 heads broccoli, cut into florets
10 oz sliced mixed mushrooms
12 traditional lasagna noodles (about 1 lb)
1 15 oz container reduced fat ricotta cheese, mixed with 1 egg
2 cups shredded reduced-fat mozzarella cheese
Heat oven to 350 degrees. Coat a decent size lasagna pan with non-stick cooking spray. In a medium saucepan, whisk flour and 1 cup of the milk until smooth. Stir in remaining 2 1/2 cups milk and bring to a boil; boil for about 3 min, WHISKING CONSTANTLY (THIS IS VERY IMPORTANT), you dont want it to stick to the bottom or curdle, do this until it is thickened. Whisk in the salt, pepper, nutmeg and 1/2 cup of the Parmesan. Set aside.
>> Meanwhile, bring a large pot of water, lightly salted and about 1TBS of oil in it to boil. Add the broccoli and cook 4 min; add the mushroom during the last min of cooking time. Using a slotted spoon, remove both the broccoli and the mushrooms to a bowl. set aside. In the same pot of water, add the lasagna noodles, cook them and drain.
>> Assemble the Lasagna: Spread about 1/2 cup of the cheese sauce in the bottom of the dish. Place a layer of noodles down and then evenly spread the ricotta mixture over the top and add another layer of noodles. Spoon on the veggies and another layer of the cheese sauce and then about 1/2 cup of the mozzarella cheese. Place another layer of noodles over that, top it with the remaining 1 1/2 cups of cheese and remaining noodles. Evenly spread the remaining cup of sauce over the top and sprinkle with the Parmesan cheese!
>> Cover it with non-stick foil and bake at 350 for 30 minutes. Then uncover and bake for an additional 15 minutes or until cheese is slightly brown. Allow to sit for about 10 minutes before serving!!
Gnocchi w/ Mushroom Cream Sauce
Black bean and Pineapple Chili
1 lg onion diced
1tsp ground cumin
1 lb diced zucchini (froze is fine, just thaw and remove water)
1/4 tsp chipotle powder
1 lg red bell pepper
2 tsps Mexican oregano (optional)
4 cloves garlic, minced
black pepper
1-2 jalapenos, diced
1/2 tsp salt
1 15oz can diced tomatoes
1 cup crushed pineapple & juice
2 16oz cans black beans, drained & rinsed
1/2 to 1 c plain yogurt
2 cups veggie broth
shredded cheddar cheese for serving
1 tbs ancho chili powder
1 cup uncooked brown rice
Cook brown rice as per package; set aside. Heat a non stick pot and add onion, cook until golden and beginning to brown. Add bell pepper and jalapeno and cook until softened (2 minutes). Add the garlic, stir briefly, then add tomatoes, beans, broth and seasonings. Bring to a boil, then reduce heat and simmer for 15 minutes. While beans are cooking, dice squash or zucchini. Add squash and pineapple, increase the heat slightly, and cover. Simmer until tender. Season as needed. Mix in rice and yogurt. The more yogurt, the creamer it gets. Add shredded cheddar cheese when served.
Reheat: heat in saucepan on med-high heat; stir frequently.
1/3 cup all purpose flour
3 1/2 cups low fat milk
1 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
3/4 cup grated Parmesan cheese
2 heads broccoli, cut into florets
10 oz sliced mixed mushrooms
12 traditional lasagna noodles (about 1 lb)
1 15 oz container reduced fat ricotta cheese, mixed with 1 egg
2 cups shredded reduced-fat mozzarella cheese
Heat oven to 350 degrees. Coat a decent size lasagna pan with non-stick cooking spray. In a medium saucepan, whisk flour and 1 cup of the milk until smooth. Stir in remaining 2 1/2 cups milk and bring to a boil; boil for about 3 min, WHISKING CONSTANTLY (THIS IS VERY IMPORTANT), you dont want it to stick to the bottom or curdle, do this until it is thickened. Whisk in the salt, pepper, nutmeg and 1/2 cup of the Parmesan. Set aside.
>> Meanwhile, bring a large pot of water, lightly salted and about 1TBS of oil in it to boil. Add the broccoli and cook 4 min; add the mushroom during the last min of cooking time. Using a slotted spoon, remove both the broccoli and the mushrooms to a bowl. set aside. In the same pot of water, add the lasagna noodles, cook them and drain.
>> Assemble the Lasagna: Spread about 1/2 cup of the cheese sauce in the bottom of the dish. Place a layer of noodles down and then evenly spread the ricotta mixture over the top and add another layer of noodles. Spoon on the veggies and another layer of the cheese sauce and then about 1/2 cup of the mozzarella cheese. Place another layer of noodles over that, top it with the remaining 1 1/2 cups of cheese and remaining noodles. Evenly spread the remaining cup of sauce over the top and sprinkle with the Parmesan cheese!
>> Cover it with non-stick foil and bake at 350 for 30 minutes. Then uncover and bake for an additional 15 minutes or until cheese is slightly brown. Allow to sit for about 10 minutes before serving!!
Gnocchi w/ Mushroom Cream Sauce
Black bean and Pineapple Chili
1 lg onion diced
1tsp ground cumin
1 lb diced zucchini (froze is fine, just thaw and remove water)
1/4 tsp chipotle powder
1 lg red bell pepper
2 tsps Mexican oregano (optional)
4 cloves garlic, minced
black pepper
1-2 jalapenos, diced
1/2 tsp salt
1 15oz can diced tomatoes
1 cup crushed pineapple & juice
2 16oz cans black beans, drained & rinsed
1/2 to 1 c plain yogurt
2 cups veggie broth
shredded cheddar cheese for serving
1 tbs ancho chili powder
1 cup uncooked brown rice
Cook brown rice as per package; set aside. Heat a non stick pot and add onion, cook until golden and beginning to brown. Add bell pepper and jalapeno and cook until softened (2 minutes). Add the garlic, stir briefly, then add tomatoes, beans, broth and seasonings. Bring to a boil, then reduce heat and simmer for 15 minutes. While beans are cooking, dice squash or zucchini. Add squash and pineapple, increase the heat slightly, and cover. Simmer until tender. Season as needed. Mix in rice and yogurt. The more yogurt, the creamer it gets. Add shredded cheddar cheese when served.
Reheat: heat in saucepan on med-high heat; stir frequently.
