Friday Recipes

Yay, Friday! Here are six yummy recipes to help you through the weekend, including Simple Vegetarian Spinach Lasagna and Bomboloni. Enjoy!

VEGETARIAN STUFFED PEPPERS

This comes from Ready Set Eat, and begins, “A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence.”

Prep Time: 25 minutes; Total Time: 45 minutes; Servings: 4; Number of ingredients: 8.

To view this online (and to check out more recipes), go to https://www.readyseteat.com/recipes-Vegetarian-Stuffed-Peppers-7419.

Ingredients

PAM® Original No-Stick Cooking Spray

2 large green or red bell peppers

1/2 cup instant brown rice, uncooked

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained

1-1/2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)

1 can (8 oz each) Hunt's® Tomato Sauce, divided

1/3 cup shredded sharp Cheddar cheese

Directions

Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.

Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.

Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.

ALMOND, TOASTED OAT AND CHERRY TRAIL MIX

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”

POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy

Ingredients

1 cup uncooked old fashioned oats

2/3 cup dried cherries, chopped

1/4 cup slivered almonds

1/4 tsp table salt

1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted

1/4 cup honey

Directions

Preheat oven to 350°F. Line a sided sheet pan with parchment paper.

In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)

SIMPLE VEGETARIAN SPINACH LASAGNA

This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”

Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)

To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Directions

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

BOMBOLONI

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.

“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”

Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.

To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.

Ingredients

3 cups bread or all-purpose flour

2 1/4 teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup granulated sugar, plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup whole milk

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla extract

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Directions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.

MASHED TURNIPS WITH ROASTED GARLIC

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/34.shtml

Ingredients

1-1/2 pound small turnips, peeled and quartered

1 ripe bartlett pear, about 6 ounces, peeled, cored and chopped

4 cloves garlic, roasted and peeled

1 tablespoon margarine

2 tablespoons skim milk

1/4 teaspoon salt

Freshly ground pepper to taste

Directions

Steam turnips over boiling water until fork tender, about 15 minutes.

Drain turnips and place in a food processor or blender along with pear, garlic, and margarine.

Process until smooth, adding skim milk as needed.

Season with salt and pepper. Serve immediately.

Nutritional Information Per Serving: Calories: 41; Protein: 1 g; Fat: 2 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable

RED LENTIL SOUP WITH LEMON

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.

Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.

Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”

Note: The recipe originally called for either chicken or veggie broth. I've left it at simply veggie broth (for obvious reasons)

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Thursday Recipes

Today's yummy offerings include Vegetarian Stuffed Peppers and Swirled Frozen Yogurt Pie. Enjoy!

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

SWIRLED FROZEN YOGURT PIE

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “Substitute your favorite frozen yogurts to create a different pie every time. For more options, swap the yogurt with fat-free varieties of ice cream or Tofutti.”

Was POINTS® value of: 8; Now POINTS® value of: 5; Servings: 8; Preparation Time: 20 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1 1/2 cup fat-free chocolate frozen yogurt

1 1/2 cup fat-free vanilla frozen yogurt

1/2 cup mini chocolate chips

6 oz pie crust

1 cup fat-free whipped topping

Directions

In a large bowl, combine both yogurts by gently folding flavors together.

Add chocolate chips. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.

Top with whipped topping before serving. Slice into 8 pieces.

Chef Tips We renovated Swirled Frozen Yogurt Pie by:

Using fat-free frozen yogurt instead of ice cream.

Using fat-free whipped topping instead of regular topping.

CORN MUFFINS

Recipe Yield: Servings: 12

View this online at https://diabeticgourmet.com/diabetic-recipe/corn-muffins

Ingredients

1/2 cup corn meal

1 cup flour

1 tablespoon baking powder

3/4 cup skim milk

1 tablespoon butter or margarine, melted

1 egg

Directions

Mix dry ingredients together.

Add lightly beaten egg, milk and butter.

Mix just until moist.

Bake in muffin tins lined with cupcake papers for 20 minutes at 400F.

Nutritional Information Per Serving: Calories: 95; Fat: 2.5 g; Protein: 5 g; Carbohydrates: 15 g

VEGETARIAN STUFFED PEPPERS

This comes from Ready Set Eat, and begins, “A heart healthy recipe for stuffed peppers filled with brown rice, vegetables and cheese for a Mexican flavor influence.”

Prep Time: 25 minutes; Total Time: 45 minutes; Servings: 4; Number of ingredients: 8.

To view this online (and to check out more recipes), go to https://www.readyseteat.com/recipes-Vegetarian-Stuffed-Peppers-7419.

Ingredients

PAM® Original No-Stick Cooking Spray

2 large green or red bell peppers

1/2 cup instant brown rice, uncooked

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies-No Salt Added, drained

1-1/2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)

1 can (8 oz each) Hunt's® Tomato Sauce, divided

1/3 cup shredded sharp Cheddar cheese

Directions

Preheat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. Cut bell peppers lengthwise through stem into halves. Remove and discard seeds and membranes. Place peppers, cut-side down, in dish. Bake 15 minutes or until tender.

Meanwhile, prepare rice according to package directions, adding cumin and garlic salt. Add drained tomatoes, mixed vegetables and half of tomato sauce to cooked rice; stir to combine. Divide rice mixture and place inside peppers. Top with remaining tomato sauce; sprinkle with cheese.

Cover dish with aluminum foil. Bake 20 minutes or until peppers are hot and cheese melts.

ALMOND, TOASTED OAT AND CHERRY TRAIL MIX

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”

POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy

Ingredients

1 cup uncooked old fashioned oats

2/3 cup dried cherries, chopped

1/4 cup slivered almonds

1/4 tsp table salt

1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted

1/4 cup honey

Directions

Preheat oven to 350°F. Line a sided sheet pan with parchment paper.

In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)

GLAZED CARROTS WITH ORANGE AND GINGER

This comes from Mark Bittman at The New York Times cooking e-newsletter. Mark wrote, “When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.”

Yield: 4 servings; Time: 30 minutes

This was featured in “Versatile Carrots, Repectfully Braised” and can be viewed online here.

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks

2 tablespoons butter or extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon minced or grated peeled fresh ginger

1/3 cup freshly squeezed orange juice

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Preparation

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Weeknight Two-Bean Chili and Philadelphia-Cherry Danish Dessert. Enjoy!

FRUITY COOKIES

From an old Weight Watchers' email. This begins, “If you're in a hurry, grab two of these, a piece of fruit and a small container of fat-free milk for a healthy, energy packed breakfast-to-go.”

POINTS® Value: 1; Servings: 12; Preparation Time: 15 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

1 cup white self-rising flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 Tbsp unpacked brown sugar

6 pieces dried apricot halves, chopped

1/4 cup dried apple(s), chopped

3/4 oz raisins

1 tsp olive oil

2 large eggs, lightly beaten

1/4 cup fat-free skim milk

Ingredients

Preheat oven to 400°F (200°C). Coat a nonstick baking sheet with cooking spray. Sift dry ingredients into a bowl and stir in dried fruit. Stir in oil, eggs and milk until well-combined. Place tablespoons of mixture onto baking sheet and bake in oven for about 10 minutes.

HEARTY VEGGIE CHILI

This is from MorningStar Farms, and begins, “During the week, convenience is key. Here’s a way to turn Meal Starters Grillers® Recipe Crumbles® into a zesty chili. Just the right combination of red onion, tomatoes, kidney beans and zucchini complement the frozen crumbles for a family-pleasing chili.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online click here.

Ingredients

1 cup coarsely chopped red onions, divided

2 cloves garlic, minced

2 teaspoons vegetable oil

2 tablespoons chili powder

1 teaspoon ground cumin

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes

1 can (15 oz.) kidney beans, rinsed and drained

1 1/2 cups water

1 teaspoon sugar

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles®

2 1/2 cups coarsely chopped zucchini

Shredded cheddar cheese (optional)

Parsley sprigs (optional)

Directions

In nonstick Dutch oven cook 3/4 cup of the onion and garlic in hot oil until tender. Stir in chili powder and cumin. Cook and stir for 1 minute more.

Stir in crushed tomatoes, kidney beans, undrained diced tomatoes, water, sugar and basil. Bring to boiling. Reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES and zucchini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with the remaining 1/4 cup onion, cheddar cheese and parsley (if desired).

ALMOND, TOASTED OAT AND CHERRY TRAIL MIX

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe began, “Take this energy-packed treat with you when you head to the great outdoors.”

POINTS® Value: 3; Servings: 6; Preparation Time: 8 minutes; Cooking Time: 25 minutes; Level of Difficulty: Easy

Ingredients

1 cup uncooked old fashioned oats

2/3 cup dried cherries, chopped

1/4 cup slivered almonds

1/4 tsp table salt

1 Tbsp Land O Lakes Stick Light Butter, or similar product, melted

1/4 cup honey

Directions

Preheat oven to 350°F. Line a sided sheet pan with parchment paper.

In a large bowl, stir together rolled oats, cherries, almonds and salt. Drizzle with butter and honey and toss thoroughly. Spread mixture evenly on sheet pan. Bake, stirring occasionally to ensure even browning, about 20 to 25 minutes; let cool. Yields about 1/3 cup per serving. (You might want to double the recipe and store the mix for a few days in an airtight container.)

WEEKNIGHT TWO-BEAN CHILI

This comes from the Food Network kitchen, and starts out, “This 30-minute weekenight dinner is a vegetarian chili that tastes like it's been slow simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili. (1 serving of Cincinnati-style chili equals 3/4 cup chili + 2 ounce (dry) cooked whole-wheat spaghetti.)”

Level: Easy; Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients:

1 tablespoon vegetable oil

1 small jalapeno, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red wine vinegar

1 large clove garlic, minced

1 1/4 cups low-sodium vegetable broth

1 cup canned crushed roasted tomatoes

1 1/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

Two 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

Directions

Heat the oil in a large saucepan over medium-high heat; add the jalapenos, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

Fill each bowl with about 1/2 cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.

HERBED TOFU LASAGNA WITH ZUCCHINI

This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

PHILADELPHIA-CHERRY DANISH DESSERT

This is from Kraft, and begins, “Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.” Very yummy!

Prep Time: 14 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes: 24 Servings.

To view this online, click here.

Ingredients

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 can (20 oz.) cherry pie filling

3 Tbsp. milk

Directions

Heat oven to 350°F.

Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.

Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.

Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.

Bake 25 to 30 min. or until golden brown; cool slightly.

Mix milk and remaining sugar until blended; drizzle over dessert.