This is my altered recipe from Americas Test Kitchens. Not that their recipes aren't perfect, I just found a few shortcuts and added a vegetable.
1 jar TJ's Marinara sauce 28 oz
2 tubs of low fat cottage cheese 16 oz each
1/2 cup Parmesan cheese
1 cup chopped spinach - I used frozen that I defrosted first
black pepper
No boil lasagna noodles
Pour 1 inch boiling water into 13 by 9-inch broiler safe baking dish, ( I used a sheet pan so I could soak 6 at a time) then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. (I had to soak them twice with boiling water) Remove noodles from water and place on a plate one at a time.
Spread bottom of 13 X 9 inch baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
Bake at 375 for 45 min or until pasta is tender.
Monday, November 2, 2009
Crock Pot Pork Chops
4-5 small pork chops
1/2 chopped onion
4-6 small apples or 3 -4 large Apples, Peeled & Chopped into small pieces
3 Tbsp of butter
1/4 Cup of brown sugar
Few splashes of OJ
Few shakes of Cinnamon and Nutmeg
Sear the pork in a hot pan. Brown outside to seal in moisture. Transfer into crock pot. Add fresh apples, chopped onion, brown sugar, orange juice,butter, seasonings, salt & pepper. Cook for 2-4 hours. Cook side of garlic mashed potatoes if you can.
1/2 chopped onion
4-6 small apples or 3 -4 large Apples, Peeled & Chopped into small pieces
3 Tbsp of butter
1/4 Cup of brown sugar
Few splashes of OJ
Few shakes of Cinnamon and Nutmeg
Sear the pork in a hot pan. Brown outside to seal in moisture. Transfer into crock pot. Add fresh apples, chopped onion, brown sugar, orange juice,butter, seasonings, salt & pepper. Cook for 2-4 hours. Cook side of garlic mashed potatoes if you can.
Beef Teriyaki
Americas test kitchen Beef Teriyaki, reminded me of PF Changs Mongolian Beef. Very tasty.
Beef TeriyakiFrom America's Test Kitchen Family Cookbook
1/2 cup soy sauce
1/3 cup sugar
2 tablespoons mirin, sherry, or white wine
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon cornstarch
1/8 teaspoon red pepper flakes
2 pounds top blade steak, trimmed and sliced 1/4" thick (you can also used 1 1/2 pounds of flank steak if you can't find top blade steak)
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted
2 scallions, sliced thin
Whisk the soy sauce, sugar, mirin (sherry/wine), ginger, garlic, cornstarch, and red pepper flakes together and set aside.
Pat the meat dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of the meat, about 5 minutes, then transfer to a clean bowl. Repeat with the remaining 1 tablespoon oil and meat.
Briefly re-whisk the soy sauce mixture to recombine, then add to the skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.
Return the meat with any accumulated juice to the skillet and toss to warm through. Transfer the meat and sauce to a serving platter and sprinkle with the sesame seeds and scallions.
Beef TeriyakiFrom America's Test Kitchen Family Cookbook
1/2 cup soy sauce
1/3 cup sugar
2 tablespoons mirin, sherry, or white wine
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon cornstarch
1/8 teaspoon red pepper flakes
2 pounds top blade steak, trimmed and sliced 1/4" thick (you can also used 1 1/2 pounds of flank steak if you can't find top blade steak)
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted
2 scallions, sliced thin
Whisk the soy sauce, sugar, mirin (sherry/wine), ginger, garlic, cornstarch, and red pepper flakes together and set aside.
Pat the meat dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of the meat, about 5 minutes, then transfer to a clean bowl. Repeat with the remaining 1 tablespoon oil and meat.
Briefly re-whisk the soy sauce mixture to recombine, then add to the skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.
Return the meat with any accumulated juice to the skillet and toss to warm through. Transfer the meat and sauce to a serving platter and sprinkle with the sesame seeds and scallions.
Subscribe to:
Posts (Atom)