Baked Winter Squash, Raisin and Pine Nut Lasagna

I did a few things differently when I made this: One, I used skim milk instead of evaporated milk. I didn't measure exactly how much I used--I just kept adding it until I had enough of the sauce. I also sauteed mushrooms and added them in with the squash.

This is seriously one of my new favorite dishes, and it was pretty easy over all. Just make sure you get the sauce all the way to the edges of the lasagna noodles or else the edges are crunchy. It's originally a Weight Watchers recipe, FYI.

Ingredients

• 1/4 cup all-purpose flour
• 2 1/2 cup fat-free evaporated milk
• 2 medium garlic clove(s), minced
• 1/3 cup grated Parmesan cheese
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
• 10 oz cooked winter squash, thawed if frozen
• 1 cup part-skim mozzarella cheese, shredded
• 3/4 cup golden seedless raisins
• 2 Tbsp pine nuts, chopped

Instructions

• Preheat oven to 350°F.
• Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
• Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese

Gingerbread Pancakes with Pears and Yogurt

This one is stolen from friends Matt and Rebecca too; again from Cooking Light. I could eat this every weekend, so delicious.

• 1 c. pankcake mix (for GF people - I just use Pamela's mix)
• 1 t. ground ginger
• 1 t. ground cinnamon
• 1/8 t. salt
• 1 egg
• 3/4 c. whole milk
• 3 T. molasses
• 1 T. vegetable oil
• 2 ripe Anjou or Bartlett pears (any kind really) - pelled, cored, and thinly slided
• 1 T. light brown sugar (I have never used this)
• Vanilla yogurt
  

Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter for 5 minutes. While waiting gently toss the pears in a bowl with the brown sugar; set aside (I usually just use plain pears).

Place a nonstick griddle or skillet coated with oil, butter or cooking spray over medium-high heat. Spoon or pour about 1/3 c. of batter for each pancake onto the griddle. Proceed as you would with regular pancakes.

Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt.

Pasta, Sausage and Bean Soup

Full disclosure - I haven't made or tried this (I will very soon), but a friend has strongly recommended it and she is a great cook, so I fully trust her!

• 1 T. olive oil
• 1 lb. Italian chicken sausages (mild), castings removed
• 1 1/2 c. chopped onion
• 1 1/2 c. diced carrots
• 1 celery stalk with leaves, chipped
• 1 T. chopped garlic
• 1 t. dried basil
• 1 t. dried rosemary
• 1/4 t. dried rubbed sage
• 5 c. chicken broth
• 1 (14.5 - 16 oz.) can diced tomatoes
• 1 can dark red kidney beans, drained
• 3/4 c. elbow macaroni
• 1 bag baby spinach
• salt and pepper to taste
• A little grated Parmesan sprinkled on top is a nice addition

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary and sage. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to a boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add macaroni to soup and simmer until tender, about 15 minutes. During the last 10 minutes, add the baby spinach. season to taste with salt and pepper. Serves 8.

Zucchini Pie

This recipe came from Cooking Light, I believe. We stole it from friends Matt and Rebecca.

Ingredients

3 c. grated zucchini

1 small onion, chopped

1 c. all-purpose flour (I use gluten-free flour)

1 c. grated provolone cheese

3 eggs, beaten

1/4 c. vegetable oil

4 T. grated Parmesan

2 t. chopped basil (calls for fresh, I use dried if that is all I have)

1 t. baking powder

1 t. kosher salt

1/8 t. ground black pepper

Preparation

Preheat oven to 350. Combine all ingredients in a large bowl, reserving 1 T. of the Parmesan. Spoon the mixture into a 10-inch round pie plate that has been coated with cooking spray. Bake for 45-50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 - 15 min. before slicing.

Mia likes this, so we are thinking of trying to modify to include other veggies - broccoli or spinach or something.

Cashew Chicken

Serves 4

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces), toasted
• White rice, for serving (optional)

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Prep: 30 minutes
Total: 30 minutes

Sweet Potato Enchiladas

Wash and slice 2-3 large Sweet Potatoes (or Yams)
Boil until softened
Peel, cut into cubes, and set aside

Dice and saute 1/2 of a large onion over Med-High heat
Add diced sweet potatoes and saute for 3-5 more minutes (adding water or apple juice to de-glaze pan as needed)

Add 2 cups of black beans (1 15 oz. can is sufficient)
1/2 tsp ground cumin
3/4 tsp cinnamon
1/2 tsp salt
Cook for additional 5 minutes adding water/juice as needed
Remove mixture from heat

Mix in 1 cup grated cheddar cheese

Scoop mixture into flour tortillas, roll, and place into 9 X 13 baking pan that has been sprayed with non-stick spray. Makes 6-8 enchiladas depending on the size of tortillas.

Sprinkle 1/2 to 1 cup of cheddar or jack cheese over the top of enchiladas

Cover and bake for 20-25 minutes at 350 degrees

Serve with sour cream, salsa, and cilantro

Skirt Steak with Garlic Cilantro Sauce

This is also good on chicken breasts . . .

For Sauce:
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsley chopped cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne

For Steak:
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces

Preparation:

Make Sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.

Grill Steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan (can also be done on the BBQ) over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

Mini turkey meatloaves

You will need:
Olive oil
Honey mustard, ketchup
Ground turkey or chicken
Egg
Breadcrumbs
Shredded sharp cheddar
McCormick Montreal Chicken

1. Preheat oven to 450.
2. Cover a cookie sheet with tin foil, brush surface with olive oil.
3. Mix 2 Tablespoons (each) of honey mustard and ketchup.
4. Combine 20 oz. turkey, 1 egg, 1 cup cheese, 1/2 cup breadcrumbs, 1 1/2 teaspoon seasoning (this is an estimate).
5. Form in 4 2-by-4 inch loaves on baking sheet - brush with mustard-ketchup mixture, sprinkle each loaf with a pinch or two of cheese.
6. Bake loaves 15-20 minutes. Let rest for 5 minutes.
   

I adapted this from the March '08 Everyday Food. The original recipe uses 1 lb. of ground beef, 1/2 c cheese, panko and salt/pepper rather than the seasoning. I find ground turkey needs more seasoning so my standby is Montreal Chicken - it is great to have on hand. Enjoy!

Beef Stroganoff

Ingredients:

1 lb. egg noodles

1-1/2 lbs. beef tenderloin or sirloin

1/3 cup flour seasoned with 1/2 tsp. salt

4 tbsp. butter

1 cup sliced mushrooms

1/2 cup sliced mushrooms

1 clove garlic minced

3 tbsp. flour

1 tbsp. tomato paste

1-1/2 cups beef broth

1 cup sour cream

2 tbsp. sherry

Directions:

Cut meat 1/4" x 2" long. Dredge in seasoned flour. Heat butter in skillet using medium heat and add 1/2 of meat & toss til brown on all sides. Remove meat from skillet and place on a platter with slotted spoon. Brown remaining meat and place on the platter. Put to the side. Add mushrooms, onion, garlic to skillet & saute til onion is soft. Add more butter if needed. Remove vegetables with slotted spoon within 4-5 min. Keep warm in low heated oven. Add 2 tbsp. butter & 3 tbsp. flour & stir til blended. Stir in tomato paste & cook-stir for 2 min. Add beef broth and cook. Stir until thick the mixture is thick. Return meat and stir in sour cream, sherry, & season to your liking. Make sure not to boil. Serve hot over egg noodles. Make the egg noodles in parallel.

Salsa Verde Chicken Soup

Great soup and super easy to make in a crock pot.

- 1 to 1 1/2 lbs. of skinless, boneless chicken
- 32 oz. chicken broth
- 2 jars (16oz each) salsa verde
- 1 can (4 oz.) chopped chilies
- 12 oz. can of corn
- tortilla chips (topper)
- shredded cheese (topper)

Add chicken and 2/3 of the broth to crock pot.
Cook on high for about 3 hrs.
Add salsa verde, corn (drained) and chopped chilies.
Cook on high for 1 more hour (make sure chicken is cooked). If it looks too thin or thick - add more broth and/or salsa. You can add or cumin, salt and pepper to taste, but the broth is usually super salty.

Serve with tortilla chips and cheese in the soup, also good with sour cream and cilantro.

Welcome to Let's Eat - Recipe Exchange

Welcome! I don't know about you, but sometimes I struggle to come up with dinner ideas that are quick and easy, but taste good too. I am pretty sure that cheese quesadillas don't count as balanced dinner.

While I know there are tons of great recipes sites out there and I have more cookbooks than I will ever use, I would like to try to share recipes that are already vetted between friends. Ideally if everyone shares just a few favorite recipes, this could be a great resource for find new recipes that come with a recommendation.

I would love to try to get all kinds of meals. Dinner, breakfast, desserts, apps, whatever you love. We can "tag" recipes in different categories so it is easy to find what you are looking for (assuming this catches on and there are more than two dishes). We can create categories like crock pot, vegetarian, or super easy.

I think if this ends up working and people use it, we can post when we are looking for a recipe too. For example, I have been looking for a good, easy chili recipe, so I could ask for that and if someone has one to share, they can post it.

Feel free to invite other friends. The more the better. So, bring it on! I will post the first few to get us started.