Thursday, January 28, 2016

Make -Ahead Turkey Spinach Lasagna

 I LOVE lasagna but it can be a lot of work, so I don't make it often.  Then an idea hit me:  why not prep it on the weekend?  Make it ahead?  Perfect!!  So I did and I also made it more "clean eating" friendly. 

 Make-Ahead Turkey Spinach Lasagna
  • 1 box no-boil lasagna noodles (you will only use 9) 
  • 1egg
  • 1/2 (15 ounce) container ricotta cheese 
  • 1/2 (10 oz) bag of frozen spinach
  • 8 oz sliced portabella mushrooms  
  • 1 cup  shredded mozzarella cheese
  • 1/4 cup parmesan cheese (optional)
  • 1 lb ground turkey (94% lean)
  • salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder 
  • 1 tsp italian seasoning 
  • 2 (24 ounce) jars sugar-free pasta sauce
Spray a 7.5"x11"x2" pan with cooking spray (its my smaller version of a 9x13).   Over medium heat, brown the ground turkey until cooked through.  Put onto a plate lined with paper towels and return the pan onto the stove.   Spray with some cooking spray and add the mushrooms and frozen spinach.  Season with salt & pepper.  Cooked for 5-10 min or until cooked through, tender, and water has evaporated.    In bowl, combine beaten egg, ricotta cheese and 1/2 cup of the mozzarella cheese and parmesan.  Add the spinach and mushroom mixture and season with salt & pepper to taste.   
In your pan, spread 1 cup of sauce on bottom.    Layer in the order, 3 uncooked lasagna noodles (they will overlap), then half of the ricotta cheese mixture, half the browned meat, and 1 cup of spaghetti sauce.   Next layer, 3 uncooked lasagna noodles, remaining ricotta cheese mixture, remaining meat and 1 cup sauce.   Next layer  last 3 uncooked lasagna noodles, remaining sauce, and remaining 1/2 cup mozzarella.
Cover with plastic wrap and place in the fridge.  I made mine about 36 hours in advance.  Once you are ready to bake it, preheat your oven to 375 while your pan sits on the counter.   Take off the plastic wrap and replace with aluminum foil.  Bake covered with foil for 60 minutes.   Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes). 
Let stand 15 minutes before serving.  Serve with extra sauce if desired.  This goes perfectly with a side salad and the leftovers are delicious as well.  

Wednesday, January 27, 2016

Overnight Steel-Cut Oatmeal

This was so easy and delicious!!!  I've made it 3 times this week!  I love the crockpot recipes out there, but I was missing the texture of my steel cut oats in the microwave.  This is perfect for anyone who doesn't like mushy oatmeal! 😊

Happy Cooking!

Overnight Steel-Cut Oats
1/3 cup steel cut oats
1/3 cup water
1 T shredded coconut (unsweetened)
1 T chopped pecans
1/2 tsp cinnamon 
Mix together and put in the fridge 
overnight.  Add 1-2 T almond milk 
in the morning.  Heat in microwave
 for 1 minute and drizzle wit maple syrup.