chicken sausage summer squash lasagna

Calories: 295 / Protein:25 / Fat: 16 / Sugar: 7 / Sodium:570

1 package cooked chicken sausage
1 tbsp EVOO
2 tbsp fresh chopped garlic
¼ cup chopped yellow onion
½ cup chopped red bell pepper
¼ cup red wine (white works fine too)
1 cup pasta sauce
3 tbsp fresh basil leaves, chopped
2 tbsp chopped fresh oregano (I used dried b/c I didn't have fresh)
2 large zucchini
8oz part-skim ricotta
¼ cup egg substitute
½ tsp black pepper
6oz baby spinach (chopped)
12 oz 2% mozzarella cheese
¼ cup grated Parmesan cheese


Slice chicken sausage on the diagonal and set aside.

Wash zucchini, cut off ends and thinly slice lengthwise. Set aside.

Heat olive oil in medium skillet over medium heat. Saute the garlic, onion, red pepper in olive oil for 2-3 minutes. Add sliced chicken sausage and brown for 3-4 minutes. Add red wine and reduce over high heat, then add tomato sauce, basil & oregano and simmer for 10 minutes.

While simmering, preheat broiler to high. Prepare baking sheet (jelly roll pan works well) with cooking spray. Place zucchini slices on the pan and coat with more cooking spray (I forgot to top them with spray and they were fine). Broil on high for 4-5 minutes until lightly browned. Watch carefully so they don’t burn.

Preheat oven to 350 degrees.

Using small mixing bowl, mix ricotta, egg substitute & black pepper.

Lightly spray a small baking dish (lasagna/brownie pan) with cooking spray.

Layer zucchini slices, ricotta/egg mix, spinach, 1/2 the mozzarella, then all of the sauce/sausage mixture, rest of the zucchini, ricotta/egg, remaining mozzarella, and top with parmesan cheese.

Bake, foil covered for 45 minutes. Remove foil and cook for an additional 15 minutes until lightly browned and bubbly. Serve hot.

Summer Shrimp Stir-fry

10-15 large shrimp - peeled, deviened, tails off
1 lemon
1-2 ears of corn (removed from ear)
1 pt. grape tomatoes (halved)
2-3 small zucchinis (sliced)
4 tbsp tbsp. evoo or butter
3-4 cloves of garlic, minced
salt & pepper to taste
optional: fresh herbs (basil, parsley)

melt 2 tbsp butter in pan & add garlic
add shrimp, cooking 3-4 mins. on each side, season with salt & pepper & remove from pan
melt remaining butter & add zucchini in a single layer, cook 1-2 mins while turning, then add corn, tomatoes & more salt & pepper. cook 1-2 more minutes
add shrimp just until warm, stir & remove from heat
squeeze lemon over & enjoy!

for step-by-step, picture directions, check out the recipe here

queso dip

Yields: about 2 cups
 

Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼ - 2/3  cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced

Directions:

Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  

Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  

Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

creamy taco mac

Ingredients:

1 lbs. ground beef or turkey
8 oz. dry pasta
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (or try this homemade version)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

best.banana.bread.ever

this is seriously the best banana bread Ive ever had.. and Ive tried a lot of different recipes.

ingredients:

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas (about 3 medium bananas)
• 1/2-3/4 cup sour cream (I use 3/4c, it turns out more moist)
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans (i skipped this, i dont like nuts in bread)

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. Cream butter and sugar until light and fluffy (by mixer or hand). Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 60-70 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

linguine in lemon cream sauce

*courtesy of vegetarian times

ingredients:
8 ounces dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
approx. 1/2 lemon, juiced and 1 Tbsp. zest grated (i skipped the zest)
1/2 cup chopped parsley (i used 1/4c. instead & it was more than enough)

instructions:
1.  Cook linguine according to package directions in pot of boiling, salted water.
2.  Warm cream cheese, oil and 2 Tbsp. lemon juice in saucepan over low heat.
3.  Drain pasta, reserving 1/2 cup of cooking water.  Stir reserved cooking water into cream cheese mixture.  4. Add pasta, lemon zest, and parsley; toss to coat.  Season with salt and pepper, if desired.

homemade multi-purpose cleaner

yea this isn't a *real* recipe but its my new favorite household cleaner. my husband is slightly obsessed with cleaners so we had about five different brand/types of cleaners in our cabinets. time to simplify. this cleaner will save you *a lot* of money. once  ingredients are purchased (should be under $10 for everything) you can make LOTS of bottles of this cleaner.

ingredients:
1 spray bottle (new or recycled)
2 tbsp. borax powder (found in your grocery store's laundry care aisle)
2 tbsp. white vinegar
1 tbsp. your favorite dishwashing soup (I used 'sevent generation')
2 cups warm water
optional: a few drops of your favorite essential oil(s)

add everything to  your bottle, shake well and get cleaning!!

side note: borax can be used for a lot of other household chores. 1/2c. can be added to the washer to boost your regular detergent. it can be mixed with water to make a paste for cleaning ceramic sinks, toilets, tubs, stainless steel sinks, etc.   there are lots of uses listed right on the back of the box :)