Pesto & Roasted Garlic Bread

As I posted a couple weeks ago, I'm the proud new owner of a bread maker. I've used it quite a bit and this is, by far, one of the best things I've made with it. It's so yummy and goes great with pasta (like my Lasagna Roll Ups!).

Pesto & Roasted Garlic Bread
Makes one 1 1/2lb loaf

Ingredients:
1 1/4 cup water, room temperature
2 tbsp evoo
1/4 cup pesto
3/4 tsp sea salt
1 tsp granulated sugar
3 1/2 cups bread flour
1 3/4 tsp yeast
1 head of garlic, roasted* and mashed

Directions:
1. Add the water through yeast into your bread machine. Choose 1 1/2lb loaf and medium crust. When the 'add-in' chime sounds, add in the garlic. Let your bread maker do its magic! Enjoy!!

*Roasting garlic is super easy! Cut the top 1/4 inch off a head of garlic, place on a small piece of foil and drizzle with a little evoo. Wrap the foil around the garlic and place in a 400 degree oven. Roast for 30-45 minutes (until cloves are super soft), remove and squeeze the roasted garlic cloves out. Easy peasy!

Lasagna Roll Ups

Lasagna was always one of my favorite dinners growing up. What's more comforting than pasta, sauce and lots of cheese!? This is a more grown-up version I guess. No meat (obviously) and lots of veggies wrapped up in individual noodles. I served it with my Pesto & Roasted Garlic Bread.

Lasagna Roll Ups
Serves 6-8

Ingredients:
1 box lasagna noodles (you'll need 14-16 noodles, but I always have lots that break)
1 tbsp grape seed or olive oil
1 red bell pepper, diced
1 small zucchini, diced
1/2 large onion, diced
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
Salt and pepper to taste
10 oz frozen spinach, thawed and squeezed of excess water
15 oz part skim ricotta cheese
8 oz (2 cups) shredded part skim mozzarella, divided
2 oz (1/2 cup) grated fresh Parmesan, divided
24 oz pasta sauce (I like Classico Tomato and Basil)

Directions:
1. Preheat oven to 350. Coat the bottom of a large baking dish with pasta sauce; just enough to cover the bottom. Set aside. Heat oil over medium-high heat in large skillet and add peppers, zucchini, onions, garlic, Italian seasoning, salt and pepper. Sauté until veggies are softened. While veggies sauté, cook lasagna noodles according to package. Drain, rinse and set aside.

2. Add spinach to veggies breaking it up with your fingers as you add it in. Cook for 5 minutes and remove from heat. Add in ricotta, 1 cup mozzarella and 1/4 cup Parmesan. Mix well.

3. Lay lasagna noodles flat and fill with approximately 1/4 cup of veggie/cheese mixture. Smooth mixture out with the back of a spoon. Roll filled noodles up and place in prepared baking dish seam side down. Repeat with remaining noodles and filling.


4. Top the rolled lasagna noodles with the remaining sauce and cheese. Cover with foil and bake for 25-30 minutes. Remove foil and broil for 5 minutes or until cheese is brown and bubbly. Let cool for 5-10 minutes and enjoy!

My new toy!!!

I've been wanting a bread maker forever. I thought for sure I was getting one as an anniversary gift, since when asked what I wanted that's what I told Jason, but I got a ginormous electric griddle instead (which I LOVE).

Yesterday we were out shopping and I asked if we could just go and look at the bread makers (ulterior motive? I think not!). We saw this beauty and it just happened to be on sale (and I had a coupon!). Jason took one look at it and said "let's get it!". I sure love that man!

Trying it out tonight!

Au Gratin Potatoes

I *think* this was a Weight Watchers recipe that I've played with and made my own. These are sooooo good and sooooo cheesy, but a lot lighter than traditional Au Gratin Potatoes!

Au Gratin Potatoes
6 servings

Ingredients:
2lbs russet potatoes scrubbed and sliced thin (I use a mandolin)
1 onion sliced thin
1 tbsp butter
2 tbsp flour
2 cups skim milk
1 1/4 cup low fat cheddar, shredded
1/4 cup grated Parmesan

Directions:
1. Preheat oven to 375. Coat a 2-3 qt covered casserole dish with cooking spray. Melt butter in a large pot. Add onion and cook, until onion begins to soften. Stir in flour and cook for 2 minutes.


2. Slowly add in milk whisking constantly, removing any lumps. Add potatoes, stir to coat and bring to a boil.  Remove from heat and add in salt, pepper and one cup of cheddar. Mix well. Pour mixture into prepared dish and cook, uncovered for one hour.

3. Cover potatoes and bake for another 20 minutes or until potatoes are tender. Sprinkle Parmesan and remaining cheddar on top and broil until cheese is melted and slightly brown. Remove from the oven, let sit for 5-10 minutes and enjoy!

Sweet and Sour Chicken

Another great Pinterest find! I changed up the original recipe just a little and Jason loved it! He asked for it to be in 'our rotation'. (that's a pretty big deal, btw.) He suggested that I add peppers and pineapple to the sauce next time. Why didn't I think of that!? I served it with steamed rice, broccoli and my homemade veggie egg rolls.

Sweet & Sour Chicken
Serves 2

Ingredients:
2 chicken breasts, cut into one inch pieces
1/4 cup grape seed or olive oil
1 egg, beaten
1/4 - 1/2 cup flour
1/4 - 1/2 cup cornstarch
Salt and pepper
3/4 cup granulated sugar
1/4 cup ketchup
1 tbsp soy sauce
1/2 cup apple cider vinegar
1 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1 cup chopped pineapple
1 cup chopped bell pepper

Directions:
1. Preheat oven to 375. Coat an 8x11 baking dish with cooking spray. In a medium bowl, combine sugar through red pepper flakes and whisk until combined. Pour just enough of the sauce to coat the bottom of the prepared baking dish. Add pineapple and bell pepper to bowl; set aside.

2. Heat oil in large skillet. Place flour, egg and cornstarch in shallow dishes; season cornstarch with salt and pepper. Working in batches, dip the chicken into the flour, egg, then cornstarch. Carefully place chicken in oil and brown both sides. After chicken is browned, but not cooked through, place in baking dish.


3. Once all the chicken is browned, pour the remaining sauce over the chicken and bake for 35-40 minutes, flipping once or twice. Serve over steamed rice and enjoy!

Cheese and Zucchini Rice

Awhile ago I had "pinned" this recipe for Cheesy Zucchini Rice.  It sounded good, but I thought I could make it a little better :)  I decided to give it a try tonight and it was awesome!  Jason loved it - he almost finished off the entire thing!  I think next time I might try it with quinoa instead of rice.

Cheese and Zucchini Rice
Serves 4

Ingredients:
3/4 cup rice, cooked according to package
1 medium zucchini, grated
1/4 tsp kosher salt
1 cup cheddar cheese, shredded (I used reduced fat)
1/4 cup light cream cheese
2 tbsp milk
Black pepper
1/4 cup Parmesan cheese

Directions:
1. Cook rice as directed on package. While rice is cooking, place grated zucchini in a fine mesh strainer and sprinkle with kosher salt. This will remove excess water from the zucchini. Allow to sit while rice cooks.

2. Preheat oven to 350 and coat an 8x8 baking dish with cooking spray. Once rice is cooked, combine all ingredients except Parmesan in a large bowl and stir to combine.

. Place rice mixture in prepared baking dish and top with Parmesan cheese. Bake 30 minutes then broil for another 2-5 minutes. Remove from oven and enjoy!

Bacon and Beef Meatballs

I created these a couple weeks ago when we were gearing up to head back home to MI. I had ground beef and bacon that needed to be used up, so bacon and beef meatballs were born! Jason loved them. Normally, I would use more fresh ingredients, but it was slim pickens in our house :)  Serve over pasta or as an appetizer.

Bacon and Beef Meatballs
Makes 6 Meatballs

Ingredients:
1/2 lb lean ground beef
4 slices center cut bacon, chopped
1-2 garlic cloves, minced
2 tbsp freshly grated Parmesan
2 tbsp Italian bread crumbs
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp onion powder

Directions:
1. Preheat oven to 375. Combine all ingredients in a small bowl and combine well.

2. Divide meat mixture into six equal parts and form into balls. Bake for 25-30 minutes, turning once halfway through (I bake mine on a wire rack to eliminate some of the grease). Remove from the oven and enjoy!