Spinach Lasagna Rollups

Spinach Lasagna Rollups

Ingredients:
14 uncooked lasagna noodles
1/2 cup yellow onion chopped
2 tsp olive oil
2 tbls of garlic powder
3 1/2 tbls flour
3 1/2 cups low fat milk
1 3/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
1 (16 oz) chopped frozen spinach thawed
1 (24 oz) container or low fat cottage cheese
1 cup grated mozzarella cheese
1 large egg
1/4 cup grated parmesan cheese

Directions:

1.  Cook 7 lasagna noodles according to package directions; remove with tongs or a slotted spoon to a large bowl of cold water. Repeat with remaining noodles. Drain noodles, and arrange in a single layer on clean kitchen towels. Cover with plastic wrap.
2. Cook onion in hot oil in a saucepan over medium heat, stirring occasionally, 8 minutes or until onion is caramel colored. Add garlic, and sauté 1 minute. Reserve 1/4 cup onion mixture. Whisk flour into remaining onion mixture in saucepan, and cook, whisking constantly, 1 minute. Gradually whisk in milk. Cook over medium heat, whisking constantly, 8 to 10 minutes or until sauce is thickened and bubbly. Remove from heat; stir in 3/4 tsp. salt, 1/4 tsp. pepper, and 1/8 tsp. nutmeg. Spoon 1/2 cup sauce into a lightly greased 13- x 9-inch baking dish.
3. Drain spinach well, pressing between paper towels.
4. Preheat oven to 425°. Stir together spinach, cottage cheese, mozzarella cheese, egg, reserved 1/4 cup onion mixture, and remaining 1 tsp. salt and 1/4 tsp. pepper.
5. Spread about 3 Tbsp. spinach mixture over 1 noodle; roll up firmly, and place, seam side down, in prepared baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rollups, and sprinkle with Parmesan cheese.
6. Bake at 425° for 20 to 25 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Maryland Crab Cakes

Maryland Crab Cakes

Ingredients:
1 pound of crab meat chopped
1 1/3 cup of breadcrumbs
1/3 cup chopped green onion
1/3 cup chopped parsley fresh
2 tbls lemon juice
1 tbls low fat milk
1 tsp hot sauce
1/2 tsp salt
1/4 tsp pepper
4 egg whites
1 1/3 cups breadcrumbs
2 tbls vegetable oil
lemon wedges

Directions:

1. Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture into 8 equal portions. Place 1 1/3 cups breadcrumbs in a shallow dish. Dredge crabmeat portions in breadcrumbs, shaping into patties about 3 1/2 inches wide and 1/2 inch thick.
2. Heat 1 tablespooon oil in a large nonstick skillet over medium-high heat. Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3 minutes or until golden. Repeat procedure with the remaining oil and patties. Serve with lemon wedges, if desired.

Mushroom Frittata

Mushroom Frittata

Ingredients:
1/2 cup of romano cheese (grated)
1/4 tsp ground black pepper
8 large eggs
1/2 tsp salt
1 tbls extra virgin olive oil
1 (8 ounce) chopped mushrooms
3/4 cup green onions chopped
1/3 cup chopped fresh basil
2 cups baby arugula
2 tsp lemon juice

Directions:

1. Preheat oven to 350°.
2. Combine first 3 ingredients; add 1/4 teaspoon salt, stirring with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add mushrooms and remaining 1/4 teaspoon salt; sauté 6 minutes or until mushrooms brown and most of liquid evaporates. Stir in onions; sauté 2 minutes. Reduce heat to medium. Add egg mixture and basil to pan, stirring gently to evenly distribute vegetable mixture; cook 5 minutes or until eggs are partially set. Place pan in oven. Bake at 350° for 7 minutes or until eggs are cooked through and top is lightly browned. Remove pan from oven; let stand 5 minutes. Run a spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board.
3. Combine the remaining 1 teaspoon oil, arugula, and lemon juice. Cut the frittata into 6 wedges; top with arugula mixture.

Baked Buffalo Wings

Baked Buffalo Wings

Ingredients:
3/4 cup of flour
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt
20 chicken wings
1/2 cup melted butter
1/2 cup of hot pepper sauce ( franks red hot sauce)

Directions:

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C)
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Whole Grain Breakfast

Whole Grain Breakfast

Ingredients:
4 large eggs, beaten
1 tbls milk
1/4 tsp kosher salt
2 tbls extra virgin olive oil
1 green onion chopped
2 tsp garlic powder
1 cup of leafy greens (such as kale and spinach)
1/2 cup of whole grains (such as wheat berries, farro, barley, or millet)
1 tbls of chives
salt & pepper
toasted english muffins, or corn tortillas for serving

Directions:
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.

Decrease the heat to low and pour in the egg mixture, gently stirring to commingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.

Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.

Green Goddess Egg Salad

Green Goddess Egg Salad

Ingredients:
6 hard boiled eggs
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 cup chopped carrots
1/2 cup chopped celery leaves (fresh or dry)
1/4 cup chopped green onions
1 1/4 cup of low fat mayo
1 tsp brown mustard
1 tsp dry basil
5 tsp garlic powder
1 tsp dry dill weed
1 tsp vinegar
5 tsp sugar or splenda
salt and pepper

Directions:
Place eggs in cold water and bring to slow rolling boil. Boil for 5 minutes, take off heat and let sit for 20 minutes. Run under cool water, peel and chop once cooled. (Chop and mix ingredients while eggs cook)
Mix together chopped veggies. 
Mix dry spices with fat free mayo, mustard & vinegar; blend with 2 tbs water (more or less if too thick)
Add chopped veggies to chopped eggs and then add wet mixture. 
Salt and Pepper to taste. Adjust recipe for less eggs. 
Serve on toast or as a dip. 

Skillet Eggs With Squash

Skillet Eggs With Squash

Ingredients:
6 medium summer squash and zucchini
kosher salt
4 green onions thinly sliced, white and green parts separated
1 jalapeno seeds and minced
3 tbls parsley chopped
1/4 tsp nutmeg
freshly ground pepper
1 tbls softened butter
6 large eggs
1/2 cup of pepper jack cheese or white cheddar cheese

Directions:
Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.