Skinny Turkey Lasagna

Suffice it to say that no lasagna is skinny... I mean clearly, let us operate in the realm of truth. Nonetheless, this is a less calorie intensive rendition of this delicious comfort food. I switch out the normal pork sausage for a low fat turkey turkey sausage. I use part-skim and fat-free cheeses. I bulk up the flavor of marinara with balsamic vinegar and a ton more veggies. This is a great freezer meal or you can make ahead and store in your refrigerator a day in advance. 

What you need

• 3 stalks of celery diced

• 2 medium onions diced

• 1 cup of shredded carrots

• 1 pound of raw turkey sausage 

• 3 cloves of garlic minced or micro-planed 

• 1 tablespoon of salt free Italian seasoning

• 3 cups of marinara 

• 2 eggs

• 16 oz of fat-free ricotta

• 2 cups of low fat mozzarella 

• 1 box of no boil lasagna sheets or fresh pasta sheets

• 2 tablespoons of Parmesan 

• salt and pepper to taste

• red pepper flake (optional)

• basil leaf for serving

What you do

1. Make the sauce: In a large non-stick sauce pan over medium heat cook the celery, onions, and carrots. Cook the vegetables for a minute or two. Add the turkey sausage out of the casing. Cook until no longer pink, stirring. If the turkey sticks to the bottom of the pan add some water. Micro-plane in or add the minced garlic, add the Italian seasoning. Then add the marinara. Turn the heat down to low, and allow to simmer while you prepare the rest of the ingredients. 
2. Make the cheese filling: In a large bowl whisk the eggs and add the ricotta. Stir until combined. Season with salt and pepper.   
3. Assemble the lasagna: Cover your pan in foil and spray with non-stick spray. Pour a ladle full of sauce into the bottom of 11 X 9 X 3 inch serving dish or lasagna pan. Place the no-boil noodles, one at a time to make a noodle blanket and cover the bottom of the dish. Lots of thin layers is better than 2 thick ones. Layer a few laddles of the sauce. Cover with a layer of raw noodle sheets. Pour about half the cheese mixture, spread into a flat layer, cover with noodles. Repeat with remaining noodles, sauce, and cheese. When at the top, cover the noodle sheets with sauce, then mozzarella and top with Parmesan. You can bake right away or freeze for later. 
4. Bake: Cook the lasagna covered for 30 minutes at 400 degrees; then uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown.  
5. Serve: thinly slice fresh basil leaves. Serve with red pepper flakes and extra Parmesan cheese.

Make-ahead and freezer directions 

• The dish will keep in the refrigerator tightly covered for a day. 
• If you are freezing cover the entire dish in foil. 
• Write what is in the dish and label with date and cooking instructions. 
• You can either thaw the lasagna and cook covered for 30 minutes at 400 degrees; or you can put the frozen lasagna in the oven covered in foil for 2 hours at 400 degrees. Either way you want to uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown.  

As always, much love, many blessings, and happy cooking!

American Flag Sheet Cake aka Freddy Cake

On a sweltering 4th of July, I was very 9 months pregnant and fairly certain I was never going to see my feet ever again. My friend Leslie came over to help me make a American Flag Cake because I was going to have this baby, so we needed a birthday cake. My husband made ribs and we made a pepper slaw. After we ate the cake, we watched some of the fireworks and by 9 pm Freddy was one his way. 

My dear friend Leslie only believes in chocolate cake, and for that purpose this recipe is a chocolate cake. You can make the chocolate cake in advance and decorate before serving, which I recommend for two reasons. First, it means you can use real whipped cream and the second reason is you don't want your berries to get all mushy in the fridge and ruin your cream. 

What you need for the cake:

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

1/2 cup buttermilk

1 1/2 teaspoons vanilla

Cake Preparation:

1. Grease and flour a 13X9X2-inch baking pan; set aside.

2. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

3. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat.

4. Put the chocolate mixture and the dry mix into your food processor and buzz until mixed.

5. Add eggs, buttermilk, and vanilla. Buzz again, the batter will thin.

6. Pour batter into the prepared pan.

7. Bake in a 350° oven about 30 until a toothpick inserted in center comes out clean.

What you need to decorate: 

Whipped cream, cool whip, canned what ever your persuasion

1 pint of blue berries

1 quart of strawberries

Decorations: 

1. Cover your cake with desired whipness. 

2.  Clean and quarter your strawberries. 

3. Using the blueberries, gently press into the cream forming a rectangle in the upper left hand corner. 

4. Make red stripes by lining your strawberries 

Enjoy! 

Homemade Pizza Crust with Heart Pepperoni

This is one of my favorite Valentine's meals I have ever made. For many years our tradition was to make spaghetti and meatballs and watch the Lady and the Tramp... aka the most romantical movie of all time. But this year I decided to change it up, and I must say, I met with great results. Now, a homemade crust is important, but it does take time to rise, so be patient, or make it the night before and put it in the fridge. This is a mixture/adaption from both Mario Batali's recipe and Bobby Flay's recipe. For the toppings, we made three, a pepperoni pizza pictured above, a margarita with tomatoes, fresh moz, and basil, and a Mexican pizza with taco meat, salsa, guac, sour cream and other toppings. 

What you need: 

1 cup of warm water

1 teaspoon of sugar

1 Tablespoon of yeast (1 package)

4 cups of flour

3 Tablespoons of olive oil 

Pizza Sauce and Toppings 

What you do:

1. Mix the warm water, sugar, and yeast. Let sit and get bubbly to make sure that your yeast is still alive. 
2. Add to your standing mixer fitted with the paddle. Add flour one cup at a time until incorporated.  Add the oil until achieve a dough that pulls away from the sides. Switch your paddle to the dough hook and let the dough be kneaded for 5 minutes. Cover with olive oil and plastic wrap to rest until doubled in size about an hour. 
3. Preheat your oven to 500. If you have a pizza stone let it heat up as well inside the oven. 
4. Divide the dough and roll out to the desired size. This dough will make 3 medium size pizzas or 2 large pizzas. You can also store half in the freezer if you like. 
5. Roll to your desired thickness, my family likes a thin crust. 
6. Top, and cook in your oven for 10 minutes or until the bottom is cooked and toppings are warmed through and the cheese is melted. 

Enjoy. 

All the best, Happy Valentine's Day, many blessings, much love, and Happy Pizza Making!

Blueberry Oatmeal Bars

My little one calls blueberries, b-berries. He is a great fan of them, and he loves oatmeal as well. I know... strange kid, but my husband also like the combination so I thought these would make a fit and easy breakfast treat. Here is the recipe adapted from day dream kitchen.

What you need:
2 cups of rolled oats
1 1/2 cups of flour
1 cup of packed brown sugar
1 tablespoon of orange zest
1/4 teaspoon of salt
1 cup of cold cubed butter

3 cups of fresh blueberries
1/2 cup of sugar
1/3 cup of fresh orange juice
4 teaspoons of cornstarch

What you do:

1. Zest a large orange, and juice save the juice and zest separately. 
2. In a heavy bottomed sauce pan add the blueberries, sugar. Mix the cornstarch and orange juice to form a slurry, whisk any lumps, add to the blueberries and sugar, cook for 5 minutes or so until thick. Set aside to cool. 
3. Preheat your oven to 350 degrees F. 
4. In your food processor pulse together the oats, flour, brown sugar, orange zest, salt, and cubed butter. 
5. Place parchment paper in a 8 inch square pan. 
6. Pour half of the oat mixture into the pan and press down with your hands. Pour over the cooled blueberry sauce. Then cover with the oat crumbles. 
7. Bake for about 45 minutes. 
8. Let cool completely, refrigerate and cut into squares. Enjoy for breakfast, snack, or dessert with whipped cream. 

They also freeze beautifully so you can keep them in the chiller and take one out when you want a semi healthy dessert, just pop it in the microwave for a minute. 

As always, much love, many blessings, happy baking. 

Butternut Squash Risotto in 20 minutes

I love Butternut Squash, and so does my little one. Which is a bonus, when you can get away with only making one dish for the family. But did you know you can make it in 20 minutes... no really... from scratch.

Here is what you need:

1 large butternut squash peeled and cubed into about 1 inch long
4 cups of chicken stock or vegetable stock
1 cup of arborio rice
1 shallot diced finely
1 Tablespoon of butter
1/2 cup of white wine (and more for you)
salt and pepper to taste
1 teaspoon of dried thyme
shaved Parmesan to taste

Here is what you do:
1. Preheat your oven to 400 degrees F. Cut and cube your squash and lay on sheet pan. Bake for 20 minutes.
2. Set two pots next to each other on the stove. 1 will be to keep the stock warm the other to make your risotto.
3. Warm your stock on low heat.
4. In the other pan add your diced shallot, rice, butter, thyme, salt and pepper and toast the rice on until they are slightly golden.
5. Add your wine and stir until absorbed. I love this part, 18 minutes of quiet, stirring a pot.
6. As the liquid becomes absorbed in the rice, continue to stir while adding another ladle-full of hot stock. Continue to do this until the rice is cooked, about 18 minutes or so.
7. Once cooked. Turn off the heat, add the hot butternut squash from the oven. They will be tender and easy to mix into your risotto. According to your like, mix in the squash or mash it in. I prefer chunks maintained, but I tend to squish with my fork when it is in my bowl. Sprinkle with shaved Parmesan and serve with Pinot Grigio. Enjoy

As always, much love, many blessings, and Happy Cooking!!!