Black-Bean Lasagna

When we tried this recipe for the first time I made a few changes that didn't affect the nutrition information (canned chopped tomatoes v. fresh chopped) and one change that did, instead of using full fat Monterey Jack cheese I used reduced fat. So, for nutrition information I have left the recipe with the full fat, but I will continue with he reduced fat myself☺

2 Tbsp. chopped fire-roasted Jalapeῆo peppers (La Victoria)
2 c. chopped onion
1 c. chopped green bell pepper
1 c. chopped red bell pepper
4 garlic cloves, minced
2 c. fire-roasted diced tomatoes (Hunts or Muir Glen)
1½ tsp. ground cumin
1 tsp. ground coriander
2 (15.5 oz.) cans black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
1 (8 oz.) carton light sour cream
1 large egg, lightly beaten
16 oz. chunky salsa
Cooking spray
12 cooked lasagna noodles
6 oz. shredded Monterey Jack cheese (see note above)

Preheat oven to 375°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeῆo and beans, and cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.

Spread 3 tablespoons salsa in bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of bean mixture. Cover and bake at 375° for 30 minutes. Uncover and add the remaining cheese and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes. Yield: 8 servings.

CALORIES: 452 (25% from fat); FAT: 12.6g (sat: 6.7g, mono: 3.4g, poly: 1.3g); PROTEIN: 21.8g; CARB: 65.2; FIBER: 7.5g; CHOL: 55mg; IRON: 5.4; SODIUM: 559mg; CALC: 262mg

White Bean & Spinach Ravioli

I like to add a little Italian 3 cheese blend to give the filling a little more depth.

Recipe adapted from The Eat-Clean Diet for Family & Kids

1/2 c. chopped spinach
1 c. cannellini (white kidney) beans
1 c. reduced-fat ricotta cheese
1/4 c. mozzarella
1/4 tsp. kosher salt
32 won ton wrappers, egg roll wrappers cut into fourths or homemade pasta dough
2 c. prepared spaghetti sauce

Process spinach, beans cheeses and salt in a food processor until smooth. Place half of wrappers out and top with 1 Tablespoon of bean mixture. Moisten the edges and place remaining wrappers on top of the filling. Seal one edge at a time making sure to get any air out until all edges are sealed. Gently place ravioli in boiling water and cook for approximately two minutes. The ravioli is ready when you can see the green of the filling through the wrappers. While pasta cooks warm the spaghetti sauce.

1 serving is 4 ravioli with 1/4 c. sauce.

Nutrition info: Calories: 343, Total Fats: 3g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 17mg, Sodium: 590mg, Total Carbohydrates: 60g, Dietary Fiber: 6g, Sugars: 4g, Protein: 18g, Iron: 3mg

Fried Mozzarella Sticks

If you love the fried mozzarella stick appetizers at Italian restaurants, you will love this homemade version!

1 lb. block mozzarella cheese
2/3 c. flour
1/3 c. cornstarch
2 eggs, beaten
1/4 c. water
1 1/2 c. Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried basil
vegetable oil for frying

Slice the block of cheese lengthwise into about 1/2 inch sticks, set aside.

Blend the flour and cornstarch and set aside.

Beat the eggs with water and set aside.

Mix the bread crumbs, garlic, oregano, and basil and set aside.

Dip cheese into flour then into the egg wash and then coat with bread crumbs.

Place carefully into an oil filled frying pan heated to 350˚. Fry until golden brown, this should only take a matter of seconds, so you need to watch them closely. Drain on brown paper bags.

Homemade Pasta

In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero, or 00 flour is the most highly refined and is talcum-powder soft. You can purchase 00 flour off of the Internet, click here, or you can create a mixture of flours that come very close. A good general or all-purpose substitute for double zero (00) flour is a mixture of 80% cake flour (NOT the self-rising kind) + 20% all-purpose flour. Click here for an informative article on Italian flours.

2 1/2 c. 00 flour or the substitution found above
1/8 tsp. salt
3 extra large eggs
2 tsp. vegetable oil

Place the dry ingredients in the bowl of a food processor. Combine the eggs and oil and then pour into the processor bowl and process until a ball forms. Cover the dough with a bowl or plastic wrap and let rest for 15-20 minutes.

Using a pasta machine knead the dough and cut according to machine directions. Cook in boiling water until cooked through.

Serve with your favorite sauce or try the Alfredo Sauce recipe.

Chicken Parmesan

This is the first family favorite we came across. Chris has requested this over and over again and I have to say that it is one that I too can have over and over and over and....well you get the idea. The recipe for the Basic Tomato Sauce can be found following the Penne a la Telefono recipe.

6 pieces boneless, skinless chicken breasts pounded in a freezer bag until very thin
2 c. milk
4 c. flour
6 eggs, beaten
4 c. dry fine bread crumbs
1/4 c. olive oil
1 Tbsp. butter
2 c. Spicy Tomato Sauce
Sliced mozzarella cheese

Place the milk, flour, eggs and bread crumbs into separate bowls.

Dip each chicken piece first into the milk, then flour, eggs and smash into breadcrumbs.

Heat the olive oil and butter together in a pan on medium to med-high heat. Place chicken in oil/butter mix and cook for about 4 minutes on each side making sure to cook through.

In a 9x13-inch baking dish coated with cooking spray spread a little sauce on the bottom of dish and lay 3 pieces of chicken. Top with sauce and sliced mozzarella, repeat with remaining chicken, sauce and cheese. Bake at 350˚ until cheese melts and bubbles. Serve over homemade pasta with French Bread and a salad.

Penne a la Telefono

I saw a chef create this recipe with a couple of modifications.

Spicy Tomato Sauce (recipe follows)
Penne noodles, cooked according to package directions
mozzarella cheese, cubed

Combine all ingredients while still hot so that mozzarella melts. Serve

Spicy Tomato Sauce
1/4 c. olive oil
3 garlic cloves, crushed
1/4-1/2 tsp. crushed red pepper (depending on how hot you want it)
#10 can tomato sauce
1 1/2 Tbsp. oregano

Heat the oil over medium-high heat in a deep pot. Add the garlic and red pepper, stirring until garlic is aromatic. Slowly pour in the tomato sauce and add the oregano. Simmer 1 1/2-2 hours. Serve in Penne a la Telefono or Chicken Parmesan.

Alfredo Sauce

I did a search on google for Alfredo Sauce when I came across this recipe, it was labeled as "Olive Garden's Alfredo Sauce". I'm not sure if it was truly their recipe but it sure is good...note the cream cheese, it makes anything taste better. I have changed the recipe up a bit since I came across it.

1 stick butter
2-4 oz. cream cheese, cubed
1 pint heavy cream
2 tsp. garlic powder
1/2-3/4 c. grated Parmesan cheese

In a saucepan over medium heat melt the butter and add the cream cheese stirring until softened, then add the cream and garlic powder. When mixture is smooth and very hot (do not boil) take the saucepan off the heat and add the cheese. Stir until cheese is melted and serve over your favorite pasta (or make your own) with grilled chicken or steamed vegetables.