3-Ingredient Comfort Food from HG

Another great post from HG

Super-Cheesy Crazy-EZ Shepherd's Pie

"Twice-Baked" Mexi-tato

Tuna Noodle Casse-bowl

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1.03.01

Spaghetti Tacos: Silly Enough for Young Eaters

Thanks to Jon for sharing this article with me!
It sounds like a fun experiment, especially since our kids watch iCarly.

The Spaghetti Taco, à la ‘iCarly’ - NYTimes.com
Not sure why, but in my mind, this reminds me of Frito Pies!

HG's 3-Ingredient Recipes

Chicken Breast + BBQ Sauce + Lettuce = BBCute Chick in a Lettuce Bun

Broccoli Cole Slaw + Garbanzo Beans + Fat-Free Italian Dressing = Easy-Beany Italian Slaw

 Club Soda + Crystal Light Fruit Punch Mix + Pineapple Chunks = Fizzy Fruity Pineapple Punch

100 Quick Pasta Recipes from Everyday Food

Since we've recently found some good Jon-friendly alternates for pasta, I thought this newsletter from Everyday Food might be a good resource.

Mexican Dinner, Family Style

a great looking article from GOOP

For Sushi at Home, Skip the Fish

Seriously loving this article from NYT.
The main ingredients for your personal sushi bar are quality rice, 
a good imagination and a willingness to experiment with vegetables.
Thanks to Jon for sharing it.

Fajita Nachos Recipe from Every Day with Rachael Ray

Who doesn't love nachos?

Loving the idea of this recipe from RR.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 1 pound ground sirloin or chicken
• 1 red bell pepper, seeded and chopped
• 1 red onion, finely chopped
• 3 to 4 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Salt and pepper
• 3/4 cup beer
• One 9-ounce bag flax seed tortilla chips or whole grain tortilla chips
• 2 cups shredded monterey jack cheese
• 2 jalapeno chiles, thinly sliced
• 2 ripe plum tomatoes, cut into small cubes
• 1/3 cup cilantro or flat-leaf parsley leaves (a generous handful)
• 2 lime wedges

DIRECTIONS:

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapenos and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.

I think I also liked the suggestion in one of the comments to use jarred jalapenos vs fresh.

I think you could also use an non-alcoholic beverage/liquid to de-glaze.  Maybe beef stock?

Zucchini Pie from SITC

In anticipation of the forthcoming season, here's a yummy looking recipe from SITC.

Serves: 8

Prep Time: 10 minutes   
Cook Time: 1 hour

Ingredients:
* Nonstick cooking spray
* 4 teaspoons breadcrumbs**
* 5-6 zucchinis, peeled, and cubed small
* ½ cup 0% cottage cheese
* ½ cup part-skim shredded mozzarella cheese
* 2 eggs
* 1 egg white
* ¼ teaspoon each: garlic powder, onion powder, pepper
* 2 tablespoons reduced fat feta cheese

Instructions:
1.    Preheat oven to 350°F.
2.    Spray a 9x11 inch Pyrex with nonstick cooking spray.
3.    Spread 2 teaspoons bread crumbs on the bottom of the Pyrex.
4.    In a bowl, combine the rest of the breadcrumbs, cubed zucchini, cottage cheese, ¼ cup mozzarella cheese, eggs, egg whites, and spices. Mix all together.
5.    Pour into the Pyrex. Sprinkle the feta cheese and the remaining mozzarella cheese on top.
6.    Bake for one hour, or until the top browns and bubbles.

**Omit breadcrumbs for a gluten-free recipe.

This can also be served with a Tzatziki sauce:

Ingredients:
* 2 cucumbers, diced
* 2 tablespoons dried mint leaves
* 8 ounces 0% Greek Yogurt
* Salt, to taste (and garlic powder — optional)

Instructions:
1. Mix all ingredients in a bowl and serve.


Nutrition Content:
Per serving (2½-inch piece of zucchini pie with 1/2 tablespoons tzatziki): 126 calories, 4 g fat, 2.5 g sat fat, 8 g carbs, 1.5 g fiber, 12 g protein, 122 mg sodium, 361 mg calcium, 376 mg potassium 


—Karen Kattan

The best of both worlds: Eggplant Parm and Lasagna

got this recipe from skinnyCookbook that looks yummy!
love the nutritional info @ the end too


This recipe replaces layers of pasta with thin strips of eggplant, similar to eggplant towers. When eggplant is sliced the long way, it looks more like lasagna noodles. Eggplant gives you a fiber and antioxidant boost as well. When it’s baked rather than fried, as in this recipe, it is low in calories and fat as well. This version also uses reduced fat cheeses and minimizes oils, which helps keeps the total and saturated fat content down. Plus it contains about 60% of your daily calcium needs. Now that’s what I call comfort food without the guilt!


Eggplant Lasagna

Total Time: About 1 hour

Serves: 6


Ingredients:

• ½ cup chopped onions
• ½ cup coarsely chopped carrots
• 1 sweet red pepper, chopped
• 1 cup white button mushrooms
• 2 cloves garlic, minced
• 1½ cups low-fat spaghetti sauce
• 1 (8-ounce) can of no-salt added stewed or chopped tomatoes with juice
• 10 ounces of frozen spinach
• 1 (15-ounce) container of reduced fat ricotta cheese
• ½ cup grated Parmesan cheese
• 1½ cups shredded, part skim mozzarella
• 2 large eggplants, peeled
• Non-stick cooking spray

Cooking Instructions for Sauce:

1. Lightly spray a large saucepan with non-stick cooking spray. Add onions, carrots, red pepper, mushrooms, and garlic. Cook over medium heat for 5 minutes.
2. Stir in spaghetti sauce and stewed tomatoes. Bring to a boil, then reduce heat. Add frozen spinach and simmer uncovered for about 15 minutes or until veggies are tender.

Cooking Instructions for Eggplant Lasagna:

1. Preheat oven to 375ºF.
2. Slice eggplant lengthwise about one-quarter inch thick. Spray large baking sheet with non-stick cooking spray. Spread eggplant in a single layer on baking sheet.
3. Bake for approximately 20 minutes. (The purpose of pre-baking the eggplant is to remove excess water from the vegetable prior to making the lasagna.)
4. While eggplant is baking, mix the ricotta and Parmesan cheese together in a medium bowl.
5. To assemble, use a baking dish (approx 12” x 7 ½” x 2”) or similar sized dish.
6. Coat the bottom of pan with a thin layer of tomato sauce. Place three strips of  the cooked eggplant on top of the sauce.
7. Spread with ½ of the cheese mixture. Top with half of remaining sauce. Sprinkle half of the mozzarella cheese.
8. Repeat layers using the remaining eggplant strips, cheese mixture, sauce and mozzarella cheese. Sprinkle remaining ¼ cup Parmesan cheese on top. Bake 30-35 minutes.

Nutrition content:
Per serving size (about 1½ cups): 320 calories, 15 g fat, 8 g saturated fat, 27 g carbohydrate, 13 grams fiber, 570 mg sodium, 995 mg potassium (25% daily need), 608 mg calcium (60% daily need)

Smilebox Company Recipe Book

Those of you who follow my family blog, know that I am fond of Smileboxes.

I came across this a little while ago & have meant to share it on here.

Each recipe can be printed out on its own, which is neat--that's not an option on the free ones that I make.

I plan on trying the Pumpkin Chili recipe.