Light Lasagna Rolls

I found these in Southern Living and they were delicious.  Light, filling, vegetarian, and less than 200 calories per roll!

LIGHT LASAGNA ROLLS

Recipe Notes

My cooking time was significantly less than what the original recipe called for, so be sure to watch your oven!

Nutritional Information (per roll - makes 10)

190 calories - 5 g. fat - 9 g. protein - 0 g. fiber - 28 g. carbohydrates

Ingredients

• 10 uncooked lasagna noodles (I used Skinner)
• 1 c. finely-chopped white onion or sweet yellow onion
• 2 tsp. olive oil
• 3 garlic cloves, minced and divided
• 24-oz. jar tomato and basil pasta sauce (I used Ragu)
• 1-1/2 tsp. sugar
• 1/4 tsp. dried crushed red pepper flakes
• 1 c. low fat ricotta cheese
• 2 oz. low fat cream cheese, softened
• 14 oz. can baby artichoke hearts, drained and chopped
• 1 large egg white, lightly beaten
• 1/4 c. torn fresh basil
• 1/4 c. shredded Parmesan cheese

Instructions

1.  Preheat oven to 350 degrees.

2.  Cook lasagna noodles according to package instructions for al dente preparation.

3.  Drain pasta (do not rinse) and arrange in a single layer on a piece of lightly-greased aluminum foil.

4.  Saute onion in hot oil in a large saucepan over medium heat until caramelized (approx. 7-8 minutes).

5.  Add minced garlic and saute, stirring frequently, for one minute.

6.  Stir in tomato sauce, sugar, and red pepper flakes.  

7.  Bring sauce to a boil, stirring often.  Reduce heat to low and simmer for 5 minutes.  Remove from heat and set aside.

8.  Stir together ricotta cheese and cream cheese until smooth.

9.  Stir in artichoke hearts, egg white, basil, and Parmesan cheese.

10.  Spread 1/4 c. cheese mixture on one lasagna noodle.  Roll up firmly and place, seam side down, into a large 11x7 inch baking dish or onto a jelly roll pan.

11.  Repeat with remaining noodles and cheese filling.

12.  Spoon tomato sauce over the lasagna rolls.

13.  Bake, covered, at 350 degrees for 45-50 minutes.  (My oven took only 35 minutes or so).

14.  Let stand for five minutes.  Sprinkle with additional Parmesan cheese or basil, if desired.

Maque Choux Soup

Here is one more soup recipe for you.  Considering the frigid temperatures across the country, I thought it might be warranted!  This Southern Living recipe appears to be quite light.  The recipe is entirely vegetables, spices, and chicken broth with the exception of a small amount of sour cream (and I used low-fat) and a small amount of white cornmeal.

MAQUE CHOUX SOUP

Recipe Notes

I topped this soup with cooked, chopped center-cut bacon.  Southern Living also recommended chopped fresh flat-leaf parsley and fresh lime juice.

Ingredients

• 3 c. fresh corn kernels (approx. 6 ears)
• 1 medium-sized orange bell pepper, chopped
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 32-oz. container chicken broth
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1/2 c. sour cream
• 3 tbsp. plain white cornmeal
• Assorted toppings (see above)

Instructions

1.  Stir together corn and bell pepper in a large skillet over medium high heat.  Stir constantly for approximately 5 minutes or until vegetables begin to char.

2.  Transfer corn and bell pepper mixture to a 3-quart saucepan.  Add cumin and coriander and cook, stirring constantly, for 2-3 minutes more.

3.  Add chicken broth and process with a handheld blender or a regular blender until slightly smooth.  Note: if you use a regular blender, you will have to repeat the process at least 2-3 times given the space constraint in the blender bowl.

4.  Return corn mixture to the saucepan and bring to a light boil over medium-high heat.  Reduce heat to medium low and simmer, stirring often, for approx. 5 minutes.

5.  Stir in salt and pepper.

6.  Whisk together sour cream and cornmeal in a small bowl.

7.  Whisk in 1/2 c. soup to the sour cream mixture.

8.  Add sour cream mixture to soup pot.

9.  Simmer, stirring occasionally, for 5 minutes or until thickened.

10.  Serve hot with desired toppings.

Golden Winter Soup

 

 

More soup recipes!  This was a really excellent and filling Cooking Light soup from a 2008 back issue.  The base of butternut squash, potatoes, and leeks is really delicious.  This is similar to a French potage.

 

GOLDEN WINTER SOUP

 

Recipe Notes

Serve this soup with a green salad and crusty bread.  The original recipe calls to make Gruyere topped toasts to serve alongside it.  I saved the calories from all of that cheese and had a salad and cheeseless bread instead.  I recommend using the pre-peeled and pre-cut butternut squash.  Even if it costs more, it saves you a TON of time.

 

Ingredients

• 2 tbsp. butter
• 5 c. cubed and peeled butternut squash (approx. 1.5 lbs.)
• 2 c. cubed and peeled russet potatoes
• 1 tsp. kosher salt
• 1/2 tsp. freshly-ground black pepper
• 2 c. sliced leeks (about 2 medium)
• 4 c. fat free chicken broth (approx. 1 box)
• 1 c. half-and-half

Instructions

1.  Melt butter in a Dutch oven over medium high heat.  Add squash, potato, salt, and pepper.  Saute 3 minutes.

2.  Add leek and sauté until leek begins to soften.

3.  Stir in chicken broth and bring to a boil.

4.  Reduce heat and simmer for 20 minutes or until the potato and squash are very tender.  Stir occasionally.

5.  Place half of the potato mixture in a blender or Cuisinart.  Process until smooth and pour into a large bowl.  Repeat with other half of soup.

6.  Stir in half-and-half. 

7.  Cover and keep warm until serving.  Garnish with additional fresh black pepper.

 

 





Roasted Tomato Basil Soup

 

 

'Tis the season for....soup!  Soup is perfect for a cold and lazy Saturday or Sunday when you have some time to make homemade soup.  This soup ultimately takes several hours to prepare, so save it for a rainy or snowy day.  I slightly modified an old Barefoot Contessa recipe from her very first cookbook for this soup.

 

ROASTED TOMATO BASIL SOUP

 

Recipe Notes

I eliminated about 1/3 of the oil from the original recipe and I think that it still came out great and very flavorful.  For the canned tomatoes, I used San Marzano "chef's cut" tomatoes.

 

Ingredients

• 2 lbs. ripe plum or Campari tomatoes, halved lengthwise
• 1/4 c. olive oil
• 1 tbsp. kosher salt
• 1-1/2 tsp. black pepper
• 2 c. chopped yellow (sweet) onions - approx. 2 medium onions
• 6 garlic cloves, minced
• 2 tbsp. butter
• 1/4 tsp. crushed red pepper flakes
• 28 oz. canned plum tomatoes with juice
• 4 c. fresh basil leaves, packed
• 1 tsp. fresh thyme leaves
• 1 quart chicken stock, chicken broth, or water (best with chicken stock or broth)

Instructions

1.  Preheat oven to 400 degrees.

2.  Toss tomatoes, 2 tbsp. olive oil, salt, and pepper in a large bowl. 

3.  Spread tomatoes in one layer on a baking sheet covered with foil.  Roast for 45 minutes.

4.  In a large stockpot, sauté onions and garlic over medium heat with butter and 2 tbsp. olive oil.  Add red pepper flakes and sauté for approx. 10 minutes or until the onions start to brown.

5.  Add canned tomatoes, basil, thyme, and chicken broth or water.

6.  Add roasted tomatoes and pan juices.

7.  Bring to a boil and simmer, uncovered, for 40 minutes.

8.  Allow soup to cool slightly.  Pass through a food mill or a Cuisinart until well-combined.

9.  Taste for seasonings.  Serve hot or cold with a big salad and crusty bread.



Mrs. Vance's Abe Lincoln Pie

 

My family has a house on a lake in a very small town in Arkansas.  My great grandparents built the place in the late-1940's, and my dad has gone up there every summer of his life.  When my dad was a boy (1950's-ish) there was a one-room restaurant in the town called Vance's Villa.  Mrs. Vance, the proprietor, used her living room as the restaurant and cooked for patrons out of her kitchen.  This was her signature dessert - Abe Lincoln Pie.  Vance's Villa burned down in the late-1950's or early-1960's, but not before my grandmother coaxed the recipe for Abe Lincoln Pie out of Mrs. Vance.  My family has been making it ever since and it's my dad's favorite pie in the whole wide world.

 

MRS. VANCE'S ABE LINCOLN PIE

 

Recipe Notes

Recipe makes 2 pies.  I recommend using a pre-made graham cracker crust (can be purchased in just about any grocery store).  My grandmother noted in her recipe that it is better to freeze the crusts before adding the custard filling.

 

Ingredients

• 1 c. sugar
• 1 c. milk
• 3 eggs, separated
• 1 pinch salt
• 1 package plain gelatin (such as Knorr)
• 1/4 c. cold water
• 1 tsp. vanilla
• 1 pint whipping cream, whipped until soft peaks form
• Graham cracker crusts - 2
• Unsweetened chocolate (for grating over the top)

Instructions

1.  Beat sugar, milk, egg yolks, and salt lightly in a heavy-bottomed saucepan over low heat.  Allow the mixture to thicken and then set aside.

2.  Dissolve gelatin packet into cold water in a small bowl.  When fully-dissolved, add to hot custard.

3.  Add 1 tsp. vanilla.

4.  Allow custard to cool completely.

5.  When cool, fold in three egg whites, beaten stiff.  Also fold in whipped cream.

6.  Pour into two cold crumb crusts.  Grate unsweetened chocolate over the top.

7.  Refrigerate until serving.

 



M&M Cookie Bars

I made some of these to take to a Christmas gift exchange using holiday M&M's.  Boy, are these good!  Recipe credit to fearlesshomemaker.com for the recipe.

M&M COOKIE BARS

Recipe Notes

You can use any M&M's of your choice, but these are great for a holiday theme (Christmas, Easter, Halloween, etc.) when M&M's makes the color-themed M&M's.

Ingredients

• 2-1/8 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 12 tbsp (1-1/2 sticks) butter, softened
• 1 c. brown sugar (lightly packed)
• 1/2 c. sugar
• 1 egg + 1 egg yolk
• 2 tsp. vanilla extract
• 12 oz. bag M&M's candies, divided

Instructions

1.  Preheat oven to 325 degrees.

2.  In a stand mixer, cream butter and sugars until light and fluffy.  Add the egg and egg yolk, continue mixing.

3.  Add the vanilla, salt, and baking soda.  Continue mixing.

4.  Add the flour and continue mixing.

5.  Add 1 c. of the M&M's.  Mix until just combined.

6.  Turn dough out into a greased 9x13 glass baking dish.  Press remaining M&M's into the dough.

7.  Bake for 25-30 minutes or until the tops of the bars are light golden brown.  Cool completely before cutting and serving.

Green Beans with Citrus & Pecans

This festive holiday side was recently featured in Southern Living.  I have two problems with the original recipe: 1) there is waaaaay too much vinaigrette called for in the original recipe (I ultimately used about 1/3 of the recipe) and 2) the original recipe says to chill and serve cold.  I like room temp or hot green beans, so I made mine accordingly.

GREEN BEANS WITH CITRUS & PECANS

Recipe Notes

Walnuts may also be substituted for the pecans.  I had never used cane syrup before.  I think that molasses can generally be substituted for the cane syrup here.

Ingredients

• 1 shallot, diced small
• 3/4 c. olive oil
• 1 tbsp. orange zest
• 1/3 c. fresh orange juice
• 1/3 c. fresh lemon juice
• 1/4 c. cane syrup
• 2 lb. green beans or haricot verts (very thin green beans)
• 2 oranges, sectioned
• 1/2 c. chopped, toasted pecans

Instructions

1.  Whisk together first six ingredients (through cane syrup) and add salt and pepper to taste.  Set aside.

2.  Cook green beans until crisp-tender and drain.

3.  Pat beans dry with paper towels.  Place beans and orange sections in a zip-top plastic bag.  Add vinaigrette (I would only recommend adding a few tbsp.) and seal bag.

4.  Turn bag several times to coat beans and oranges.

5.  Serve topped with pecans.