3/4 c. minced onions
1/2 c. sliced mushrooms
1 tbsp. parsley
1/2 tsp. basil
1 tbsp. oregano
1 c. Mozzarella cheese
2 tbsp. minced garlic
1/2 c. shredded carrots
1/2 frozen spinach (thawed)
3 c. tomatoes
1/4 tsp. dried rosemary
3 tbsp. grated parmesan cheese
1 1/3 c. cottage cheese
8-10 cooked Lasagna noodles (boil according to pacakge)
Saute all veggies except tomatoes and spinach until soft
Add tomatoes and spinach and all the spices and simmer about 15 minutes
Mix the cheeses together in a separate bowl. (reserve 1/4 c. mozzo cheese to sprinkle over the top)
In an 8×12 or 9×12 baking dish layer sauce, noodle, cheese, sauce, noodle, sauce, cheese. After finishing layers, sprinkle the top with the reserved mozzo and bake.
Bake at 375 degrees for 30 minutes
3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons dehydrated vegetable flakes
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold reduced-fat margarine
1/4 cup skim milk
dash of cayenne pepper (optional)
In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs.
Make a well in the center and stir in the milk to form a stiff dough.
Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.
Preheat oven to 375°F while the dough is chilling.
When you’re ready to bake, roll out dough on a lightly floured work surface to 1/8-inch thickness.
Cut out with small cookie cutters into desired shape. Transfer cut out crackers to a non-stick cookie sheet.
Prick surface of crackers with a fork.
Bake 4 to 5 minutes, until crackers are lightly browned on the bottom.
Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom.
Cool completely on a wire rack. Store in an airtight container.
2 lbs broccoli, tough ends trimmed, stems peeled
3 T olive oil
2 cloves garlic, minced
1/4 cup chicken broth
1/2 t salt
1/4 cup pine nuts, toasted
Shredded or Grated Parmesan cheese for garnish
Cut broccoli stems into coins; cut heads into flowerets.
Heat oil in a large skillet over medium-high heat.
Add garlic; cook, stirring constantly, 45 seconds.
Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes.
Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes.
Sprinkle with salt and toss.
If serving warm, add pine nuts; toss and serve.
If serving cold, cool slightly, place in a tightly sealed container and refrigerate.
Just before serving, add pine nuts and toss.
Garnish with Parmesan cheese.
2 medium ripe tomatoes
1 clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs
1 tablespoon freshly grated Parmesan cheese
Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray.
Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes.
While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes.
Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately.