1 pound lean ground beef or ground turkey
4 cloves garlic, minced
2 10-ounce packages frozen cut spinach, thawed and drained
2 26-ounce jars tomato sauce
1 15-ounce container part-skim ricotta or cottage cheese
2 large eggs
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
1 16-ounce box lasagna noodles
2 cups shredded mozzarella cheese
1 8-ounce can mushrooms
2 cloves garlic, minced
grated Parmesan cheese, to taste
Preheat oven to 350 degrees. Brown meat with garlic and drain excess fat.
Mix together meat and garlic, spinach, tomato sauce, ricotta or cottage cheese, eggs, oregano, basil and salt.
Spread a thin layer of the sauce over the bottom of a 13- by 9-inch pan.
Top with a layer of uncooked noodles, then add another layer of sauce and 1 cup mozzarella cheese. Add another layer of noodles and thin layer of sauce, then add all mushrooms in a layer followed by another layer of noodles.
Add the final layer of sauce, the remaining 1 cup mozzarella and Parmesan cheese. Cover dish with heavy-duty aluminum foil; label, date and place in freezer.
Heating instructions: Thaw in refrigerator the day before serving. Bake for 65 minutes. Remove from oven and let stand 15 minutes before slicing.
Penne Pasta With Herbed Lentil Sauce
3/4 cup lentils (green or brown)
2 1/2 cups vegetable juice (such as V-8)
1 cup water
1 onion, large, sliced thin
1/2 cup celery, chopped
1 1/2 tablespoons dried basil
2 teaspoons sugar
2 bay leaves
1/2 teaspoon hot pepper sauce
8 ounces penne pasta
1/4 cup grated Parmesan cheese
Rinse and clean the lentils.
In a large saucepan, combine lentils, vegetable juice, water, onion, celery, basil, sugar, bay leaves and hot sauce. Bring to a boil. Reduce heat and simmer, covered, for about 45 minutes or until lentils and vegetables are tender. Cool.
Discard bay leaves and place sauce into a freezer bag or container that has been labeled and dated. Place in freezer.
Heating instructions: Thaw sauce the day before, or place frozen in pan over low heat and warm until heated throughout.
Meanwhile, cook pasta according to package directions. To serve, top penne with lentil sauce and Parmesan cheese.
Chicken Enchiladas Suizas
1 teaspoon lime juice
1 pound tomatillos, peeled
1 jalapeno pepper, cut in half and seeded
2 1/2 tablespoons minced onion
1 clove garlic, minced
1/4 cup vegetable broth
1 teaspoon sugar
salt and pepper, to taste
1 1/2 pounds chicken, cooked and cubed (a deli-roasted chicken, deboned, will produce enough meat for this recipe)
2 cups shredded Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup minced cilantro
Place lime juice, tomatillos (stems down) and jalapeno in a glass baking dish. Cover and cook in microwave for 8 minutes.
In a nonstick skillet, cook onion and garlic in broth until onion is clear.
In a food processor or blender, puree the tomatillo and onion mixtures with the sugar. Place mixture in saucepan and simmer for 10 minutes. Season to taste with salt and pepper. Allow sauce to cool.
To assemble: Dip each tortilla in sauce and fill with chicken, cheese and 1 tablespoon sour cream. Roll up and place seam-side down in a 9- by 13-inch aluminum pan that has been sprayed with cooking oil. Repeat for all tortillas.
Mix remaining sauce with the remaining sour cream and pour over enchiladas. Sprinkle with remaining cheese and the cilantro.
Cover dish with heavy-duty aluminum foil; label, date and place in freezer.
Heating instructions: Thaw in refrigerator the day before serving. Bake, covered, in a preheated 375-degree oven 45 minutes or until hot throughout.