Turkey and Spinach Lasagna

Ingredients

 

• 12 whole-wheat lasagna noodles
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 chopped red pepper
• 1 pound ground turkey breast, white meat only
• 1/2 pound hot Italian turkey sausage
• 1 teaspoon red pepper flakes
• 2 teaspoons chopped garlic
• 1 teaspoon Essence (recipe follows)
• 3 1/2 cups prepared marinara sauce
• 3 cups shredded part-skim mozzarella cheese, divided
• 2 cups part skim ricotta
• 2 cups thawed and drained chopped frozen spinach
• 1/4 cup grated Romano
• 2 egg whites
• 1/2 cup chopped basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

 

Directions:

 

1. Preheat oven to 350 degrees F.
2. In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet.
3. Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
4. In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside.
5. Spray a 13 by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
6. Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes.  Let lasagna stand 10 to 15 minutes before serving.

 

Recipe for Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

·         2 1/2 tablespoons paprika

·         2 tablespoons salt

·         2 tablespoons garlic powder

·         1 tablespoon black pepper

·         1 tablespoon onion powder

·         1 tablespoon cayenne pepper

·         1 tablespoon dried oregano

·         1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup seasoning

 

Campbell's Steak and Pepper Fajitas

 

Ingredients:

1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound)
1 cup Pace® Picante Sauce
1 tablespoon vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium red onion, sliced
1 tablespoon chopped fresh cilantro leaves
8 (8-inch) flour tortillas, warmed
4 ounces shredded Cheddar cheese (about 1 cup)

 

Directions:

•  Lightly oil the grill rack and heat the grill to medium. Grill or broil the steak to desired doneness (allow 15 minutes for medium), turning once and brushing often with 1/3 cup of the picante sauce.                                                    
•  Heat the oil in a 10-inch skillet over medium heat. Add the peppers and the onion and cook until they're tender-crisp. Stir the remaining picante sauce and the cilantro in the skillet and heat to a boil.                                                    
• Slice the steak into thin strips and place down the center of each tortilla. Top with the pepper mixture and the cheese. Fold the tortilla around the filling. Serve with additional picante sauce.
• Serves four

Click here for nutritional info. 

Campbell's Chicken Pita Sandwiches

 

 

Ingredients:

2 cans (4.5 ounces each) Swanson® Premium White & Dark Chunk Chicken in Water, drained
1/2 cup reduced fat or fat free creamy ranch salad dressing
4 (6-inch) pita breads, cut in half forming 2 pockets
8 tomato slices
8 lettuce leaves

 

How to Make It

• Stir the chicken and dressing in a small bowl.                                                    
• Divide the chicken mixture among the pita halves.                                                    
• Top with the tomato and lettuce.
• Serves four.

Click here to see more nutritional info.

Dairy-Free Creamy Macaroni

Ingredients:

Pasta of choice
2 Tablespoons margarine
1/3 cup flour
14-16 ounces vegetable broth
salt and pepper to taste
1-2 tablespoons stone ground mustard
Optional: Sautéed or roasted vegetables like cherry tomatoes or spinach.

Make it:

-Bring salted pot of water to boil and cook pasta following instructions on package.
-Meanwhile, add 2 tablespoons of margarine to saucepan over medium heat.  When the margarine has melted, mix in flour until it forms a paste.  Add the vegetable broth and whisk to combine.  Bring to a boil, stirring occasionally, then let simmer until desired thickness (about 10-12 minutes).  Once thick, remove from heat and add stone ground mustard, salt, and pepper.

Combine cooked pasta and sauce.  Tastes great when you add sautéed spinach and squash or roasted cherry tomatoes.