Sunday, September 1, 2013

Vegetable Lasagna

Happy Labor Day!  I love comfort foods and am forever looking for healthier options.  Here is a pasta free version of Vegetable Lasagna.  This recipe has been adopted and adapted by fellow foodies over the years, but not sure where it started originally.  

Cheers y’all,

Vegetable Lasagna

1 medium eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
¼ c chopped onion
½ c cheddar cheese
2 c of kale
1 c of chopped mushrooms
3 cloves of garlic chopped
½ c low calorie or low sodium marinara
sprinkle Parmesan cheese on the top
1 tablespoon oregano
1 tablespoon crushed red pepper
salt and pepper to taste

Preheat the oven to 350.

In a 9 x 13 baking dish, even layer the sliced eggplant, zucchini, yellow squash and onion.  Sprinkle the cheddar cheese over the vegetables.  Evenly spread the kale over the top of the cheese, add mushrooms, and spread the chopped garlic.  Evenly pour the marinara over the vegetable mixture, sprinkle Parmesan cheese, oregano and crushed red pepper.

Bake in the oven for 45 minutes to 1 hour until the vegetables are soft.

Salt and pepper to taste.

Monday, March 25, 2013

Smoked Turkey Sausage and Shrimp Jambalaya

Smoked Turkey Sausage and Shrimp Jambalaya
3 Gals and a Kitchen

Today we had a snowy spring day.  We all know that hearty cooking warms the soul.  Jambalaya is hearty, satisfying, and a delicious soul food.  Did I forget to mention that I love coming up with recipes for my crockpot?!?

Cheers y'all,

14.5 oz diced fire roasted tomatoes
½ lb turkey sausage chopped into slices
¼ c red wine
2 tsp paprika
2 tsp red pepper
2 tsp black pepper
2 tsp salt
2 tsp oregano
2 tsp parsley
1 onion diced
1 lb shrimp
1 package 90-second long grain rice

Place the tomatoes, turkey sausage, wine, spices, and onion into a crock-pot.  Set the temperature on low for 5 - 6 hours. 

30 minutes before it is finished cooking add the shrimp and the long grain rice.  I use the 90-second rice because I am at work all day and want to ensure it does not overcook.      

Thursday, March 14, 2013

Salmon with a Walnut Balsamic Glaze

Salmon with a Walnut Balsamic Glaze 
served over Red Potatoes, Green Beans and Rosemary Butter

I'm back!  After a year off I am ready to get back into the grind.  Unfortunately, I have decided to do this after I started using the MyFitnessPal app. Today was a rather long day at work and I came up with this recipe as I drove home.  It took me less than 15 minutes to whip up.  This was one satisfying and light meal that left me wanting more.  I'm glad I made enough to have leftovers.

Cheers y'all,

Salmon with a Walnut Balsamic Glaze
3 Gals and a Kitchen

2 6 – ounce salmon fillets
2 tablespoons EVOO
2 tablespoons balsamic vinaigrette
1 garlic clove chopped
¼ c chopped Black American Walnuts

In a small pan, combine the EVOO, balsamic vinaigrette, garlic, and Black American Walnuts and cook over medium-low heat, stir continuously until the glaze starts to thicken.  Once the glaze has started to thicken turn it down to low until the salmon is cooked.

Place the salmon in a baking dish; broil in the preheated over for 3 minutes.  Turn the salmon fillets so that the side of the fillet faces up; broil for 3 minutes.  Turn the fillets to place the opposite side facing up; broil until the fish flakes easily with a fork, about 3 additional minutes.