wish me luck Lasagna Rolls

I decided to try tofu lol

12 whole-wheat lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled

3 cups chopped spinach

1/2 cup shredded Parmesan cheese

2 tablespoons finely chopped Kalamata olives

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1 25-ounce jar marinara sauce, preferably lower-sodium, divided

1/2 cup shredded part-skim mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

NUTRITION INFORMATION: Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg cholesterol; 46 g carbohydrate; 21 g protein; 8 g fiber; 374 mg sodium.

Cranberry-Broccoli Slaw

Crunchy, zippy and easy salad

Ingredients
1 bag organic broccoli slaw
2 tablespoons minced red onion
2 stalks celery, minced
1/3 cup dried cranberries
1/3 cup pineapple, diced or greed apple, diced
1/4 cup roasted sunflower seeds
1/4 cup raw apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon black pepper
3 tablespoons canola or vegetable oil
2 tablespoons vegan sugar or other sweetener salt to taste


Directions:Please be advised that I make this salad without measuring too much. These are approximations. I make it a bit different each time, I just use up whatever fruit I have on hand. Any nut could be subbed for the sunflower seeds as well.Mix the oil, sugar, vinegar, pepper, celery seed and salt in bowl. Taste and adjust seasoning as necessary.Mix in all other ingredients. Let this sit for at least a half hour, stirring a few times.


Serves: 4-6 depending on serving sizePreparation time: 10 minutes

JENNIE-O TURKEY

Ground Turkey


Ground turkey is highly versatile product that can go from breakfast to dinner—use it for filler in breakfast burritos or for an easy turkey burger dinner.




http://www.jennieo.com/recipes/default.aspx

http://www.jennieo.com/products/GroundTurkey/default.aspx

Turkey Chili

1 tbsp. vegetable oil
1 medium onion,
chopped 1 medium red bell pepper,
chopped 2 celery stalks, thinly sliced
1 lb. ground turkey
4 cloves of garlic, minced
1-2 tbsp. chili powder
1 28-oz. can of crushed tomatoes
1 15-oz. can of black beans, drained
1 tsp. dried oregano
1 can corn (optional)


In a large soup pan, cook onion, pepper, celery, and turkey in oil until turkey is cooked through. Add garlic and cook 1 minute. Add tomatoes, beans, and oregano, and stir well. Bring to a boil, reduce heat and simmer partially covered for 20 minutes, stirring occasionally. Add corn and simmer for 10 more minutes. Serves 6.


I liked it with corn and with red beans.

Baked Ziti with Turkey Meatballs

I made this and it was so good ....

1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup chopped onion
3 tablespoons chopped, toasted pine nuts
1/2 cup chopped fresh parsley
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
16 ounces dry ziti pasta
1 1/2 cups mozzarella cheese, shredded
1 cup grated Romano cheese
6 cups tomato sauce
1 pint part-skim ricotta cheese

DIRECTIONS
In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
In a small bowl, toss together mozzarella and romano cheese.
Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

Parmesan Chicken

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup Parmesan, plus extra for serving
Unsalted butter
Good olive oil



Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
6 servings

Great with just Small serving of pasta.

Chocolate Texas Ranch Cake (super moist)

Heidi's grandma's recipe. The BEST sheet cake EVER! I made it for a ward funeral over the weekend and it was talked about a lot at church today. YUM!

1 c. water

4 Tbl. cocoa

2 cubes butter

2 c. sugar

2 c. flour

1/2 tsp. salt

1 tsp. soda

2 eggs

1 c. sour cream

1 tsp vanilla

Boil water, butter, and cocoa. Add to sugar, flour, salt, and soda. Beat well. Add eggs, sour cream, and vanilla. Beat well. Pour into a greased sheet cake pan. Bake for 20 minutes at 350 degrees.

Frosting for Texas Ranch Cake:

1 cube butter

4 tsp. cocoa

6 tsp milk

2 c. powdered sugar

1 tsp vanilla

Boil butter, cocoa, and milk together. Add powdered sugar. Beat well. Add vanilla. Spread over warm cake.