Tuesday, April 23, 2013

Spinach Ricotta Mock Lasagna with Gluten Free Penne

I had yet to cook with gluten free pasta until tonight.  I used to cook with Dreamfield's due to low carbs, but it is loaded with gluten, so I now have to limit our pasta dishes when it comes to pasta.  Unfortunately, the gluten free variety has more carbs than I typically prefer to consume.  Otherwise, this recipe is terrific.

Spinach Ricotta Mock Lasagna with Gluten Free Penne

12 ounces gluten free penne
1 cup ricotta cheese
1 cup Italian blend shredded cheese
1 egg
1 clove garlic, minced
10 oz. package frozen chopped spinach, thawed and drained
1/4 tsp. nutmeg
1/2 tsp. dried basil
1/4 tsp. chili powder
Salt and pepper
3 cups your favorite marinara

Preheat the oven to 350 degrees.  Grease a 9 x 13 inch baking dish and set aside.  Cook the pasta according to package instructions.  In a mixing bowl, combine ricotta, cheese, and egg.  Stir until smooth.  Then add garlic, spinach, nutmeg, basil, chili powder, salt and pepper.  Put half the pasta into the baking dish and top with half of the marinara.  Spoon the spinach ricotta mixture on top of the sauce in an even layer.  Cover with remaining pasta and marinara.  Top with cheese.  Cover with foil and bake for 25 minutes.  Remove the foil and bake for 10 more minutes.

Monday, April 8, 2013

Strawberry Spinach Salad

This spinach salad is perfect for bringing myself into a summer kind of mindset.  Such a delicious combination!

Strawberry Spinach Salad:

1 bag raw spinach leaves
1 container of strawberries, tops removes and cut in halves
 Couple of handfuls of shelled sunflower seeds
6 slices turkey bacon, cooked and crumbled
Poppy Seed Caramelized Onion Dressing (I used Safeway Selects)

Cook and crumble the turkey bacon.  I cooked mine in the microwave with a paper towel over it to soak up any grease.  Cut the tops off of the strawberries and chop into halves.  Arrange spinach leaves in a bed on the plate.  Top with strawberry halves, sunflower seeds, and turkey bacon crumbles.  Drizzle the dressing over the top and enjoy!

Roasted and Marinated Cabbage Wedge

These cabbage wedges were a take on raw wedge salad and made for a quick dinner to prepare.  One cabbage will make four servings.

Roasted and Marinated Cabbage Wedge:

1 head cabbage, cut into 4 wedges
6 slices of bacon, cooked and crumbled
1 tbsp. olive oil
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1/2 tsp. spicy brown mustard
1/2 tsp. garlic salt
Black pepper

 Cut cabbage into four wedges.  Place each wedge onto a sheet of foil.  Whisk together the olive oil, Worcestershire sauce, lemon juice, mustard, garlic salt, and pepper.  Brush each cabbage wedge with the mixture, sprinkle with bacon, and wrap tightly in foil packet.  Bake in a 425 degree oven for 40 minutes.