Skillet Lasagna

Ingredients

• 1/2 pound Italian turkey sausage links, casings removed
• 1 small onion, chopped
• 1 jar (14 ounces) spaghetti sauce
• 2 cups uncooked whole wheat egg noodles
• 1 cup water
• 1/2 cup chopped zucchini
• 1/2 cup fat-free ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• 1. In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink, breaking up sausage into crumbles; drain. Stir in spaghetti sauce, noodles, water and zucchini. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until noodles are tender, stirring occasionally.
• 2. In a small bowl, combine ricotta cheese, Parmesan cheese and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cook, covered, 3-5 minutes longer or until cheese is melted.

Lemon Ricotta Pasta with Chicken

Servings: 6

Prep15 minutes

Cook20 minutes

Ready in: 35 minutes

Ingredients

• 1 lb grilled chicken breasts , sliced into strips* (sprinkled with garlic salt, pepper, dried parsley)
• 1 lb dry linguine , fettucine or spaghetti
• Salt and freshly ground black pepper
• 1 cup reserved pasta water
• 6 oz fresh baby spinach , steamed just until beginning to wilt
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves**, minced
• 1 1/2 tsp lemon zest
• 2 Tbsp lemon juice
• 1 1/2 cups part skim ricotta
• 1/2 cup finely shredded parmesan , plus more for serving

Instructions

• Cook pasta in salted water according to directions listed on package, reserve 1 cup pasta water before draining pasta.
• Drain water (reserve 1 cup) and return pasta to pot. Set pot over medium-low heat, add olive oil and saute garlic 1 minute, then add lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water and parmesan and toss to evenly coat.
• Add in more pasta water as desired to thin and season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more parmesan if desired.

Creamcheese and berry bread

Ingredients

1 c. butter softened
8 oz package cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp vanilla
4 eggs
2 c. all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 c. cranberries fresh or frozen or antioxidant fruit blend defrosted (cut up cherries/strawberries or any bigger fruit pieces...I used scissors when it was just barely defrosted)
1/2 c. chopped pecans optional


Instructions

Preheat oven to 350 degrees.
In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries/fruit and nuts.
Pour into two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 45-60 minutes if using two loaf pans. You can also use 4 mini loaf pans for 40 minutes.
*THIS RECIPE USED TO HAVE YOU USE ONE LOAF PAN AND BAKE IT FOR 90 MINUTES. AFTER MANY COMPLAINTS WE ADJUSTED THE RECIPE TO TWO LOAF PANS. WE HAVE HAD SUCCESS WITH ONE LOAF PAN, BUT WE FOUND THE MOST FOOL-PROOF WAY IS TO USE TWO LOAF PANS.*

Chicken and Asparagus Crepes

                                               

2 1/2 cups shredded rotisserie chicken

1/4 cup store bought pesto

1 1/2 cups ricotta cheese

3/4 cup grated parmesan cheese, plus more for serving

1/4 cup chopped fresh herbs (such as parsley and basil)

Kosher salt and freshly ground pepper

8 store-bought crepes (about 9 inches each) (or make own)

1 shallot, sliced

1/2 pound asparagus, trimmed and cut into pieces

3/4 cup low-sodium chicken broth

1 teaspoon finely grated lemon zest

1. Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
2. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
3. Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Chicken and Asparagus Crepes

3 tablespoons unsalted butter, plus more for the dish