Broccoli Breadzagna

I cut this recipe in half...

Ingredients:

• 1 large loaf semolina bread, sliced 1/2 inch thick (i used what I had on hand)
• 4 large cloves garlic, peeled and halved
• 1/2 cup plus 3 tablespoons extra-virgin olive oil (EVOO)
• 1 large onion—peeled, halved and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 2 large heads (about 1-1/2 pounds) broccoli, trimmed and cut into small florets
• 1 cup chicken broth
• Salt and freshly ground pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1/2 teaspoon ground nutmeg
• 2 cups ricotta cheese
• 1 cup grated Parmigiano-Reggiano cheese
• 2 cups shredded provolone or Asiago cheese

Directions:

1. Preheat the broiler. Toast half of the bread slices at a time on a baking sheet. Rub both sides of the toast with the cut garlic and drizzle 1/2 cup EVOO over the slices.
2. While the bread is working, in a large skillet, heat the remaining 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the onion and bell pepper and cook until slightly softened, 2 to 3 minutes. Add the broccoli florets and chicken broth and bring to a simmer. Cover the pan and cook until the broccoli is tender, about 8 minutes. Uncover and boil until the liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil, then lower the heat and simmer, stirring often, until thick and smooth, about 5 minutes. Season the sauce with salt, pepper and the nutmeg.
4. Preheat the oven to 450°. Layer half of the bread in a 9-by-13-inch casserole; spread with half of the broccoli mixture and top with the ricotta, a few ladles of the sauce and the Parmigiano-Reggiano. Layer the remaining bread slices, broccoli mixture, remaining sauce and all of the provolone cheese on top. Bake until brown and bubbling, 10 to 15 minutes.

Chicken and Asparagus Saute

I have a bad, nasty habit. I do. Stop laughing:) I clip and save recipes from EVERYWHERE. my. whole. life. So, I have compiled a book of all these recipes I have thought were a good idea over the past and there. they. sit. Lucky for you (and me) I am trying to go through and "weed" out what I really will use and what isn't worth the time/money/effort/dietary fumble... I found this GEM from womansday magazine in 2006:)

1/4 tsp each salt and pepper
1lb. boneless, skinless chicken breasts, cut bite-sized
2 tsp. oil (I used olive)
1 1/2 tsp. minced garlic
8 oz. fresh asparagus, ends trimmed. Spears cut bite-sized
1 cup grape tomatoes, halved
2 Tbsp. each chopped scallions and dill

First things first, I pressure cook my asparagus. Cheating, I know. BUT, my kiddos will eat it ALL DAY LONG if it is nice and tender. So, I pressure cook it in 1 cup of water for 60 seconds. It is still crisp, and bright green, but tender.
   Next, coat chicken in salt and pepper. Heat oil in a large nonstick skillet. Add chicken. Saute 5 minutes, or until cooked through. remove to a plate. In a cup mix remaining flour, the broth and garlic. Add asparagus to skillet and saute for one minute. Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly. Your asparagus should keep a bright green color. Stir in tomatoes; remove from heat. Stir in scallions and dill. Yumm!
    The boys ate this over whole wheat orzo, but I think it stands fine on its own and would be a great low carb option. So, there you have it! Now, go find some asparagus:)

Curry Chicken Salad

This salad is SOOOO good! It'll definitely be part of our permanent collection. I found it in a booklet from an enrichment night and adapted it to our family's likings...

2-3 cups cooked, chopped chicken (leftover rotisserie works great), otherwise season with garlic, lemon pepper, sea salt

4 cups cooked brown rice (I left this on the side and made mine over lettuce)

2 cups diced celery

1 can mandarin oranges, drained

1 can pineapple tidbits, drained (I left this off... seemed like a little too much)

1/2 c. chopped green onion

1/2 c. slivered almonds (I get the caesar flavored ones in the produce section at the store)

1/2 c. craisins

Dressing:
1 c. mayo (I use the fat free or just another cup of nonfat yogurt)

1 c. nonfat plain yogurt

1 Tbsp. soy sauce (reduced sodium, of course)!

2 tsp. curry powder

1 Tbsp. lemon or lime juice

Lettuce (I use a dark baby green mix from costco that we LOVE and it's cheap, but I think any dark green would work well).

Mix dressing ingredients. Toss with salad ingredients (with lettuce or rice...) chill and serve.

Low Carb Cabbage Lasagna

1 medium to large head of cabbage (i used shredded cabbage)
1 tbsp. olive oil
2 cloves garlic, minced or pressed
1 medium onion, chopped
1 Green bell pepper, chopped
3/4 lb. ground beef
1 6oz can hunt's tomato paste
1 8oz can hunt's tomato sauce
1 tsp. dried oregano
2 tsp. salt
1 tsp. black pepper
1 cup grated mozzarella cheese
1/2 cup ricotta or cottage cheese
1/2 cup freshly grated parmesan cheese

Preheat oven to 350. clean cabbage and remove tough outer leaves. cut head in half. carefully peel back to keep intact these are the 'noodles'. Arrange individual leaves on tray or steamer basket and steam until tender (3-5 min). This can be done in the microwave also. SET ASIDE.

Heat oil over medium/high heat in a large skillet. Sauté onion, garlic, green pepper until onion is translucent.

Add beef and brown thoroughly and drain. Add paste and sauce and seasonings, mix well.

Coat a 9x13x2 baking pan with a little olive oil. Line bottom with a layer of cabbage leaves. Top with half meat mixture. add 1/3 of mozzarella and 1/2 of ricotta. Add another layer of cabbage leaves, rest of meat mixture , another 1/3 of mozzarella, and remaining
ricotta.

Top with remaining mozzarella, and finish by scattering parmesan on top. Bake covered for about 20 min.

uncover and bake 5 more min or until done.

Makes 8 servings

Gluten-Free Banana Bread

This bread was made with quinoa flour and almond meal. You can easily replace the quinoa with rice flour if desired.
The butter used here can also be replaced with vegetable oil, if you want to make this dairy-free.

Dry ingredients:
1 cup quinoa flour (I just grind quinoa in the coffee grinder. This is much cheaper than buying the pre-ground flour)
1 cup ground almonds or almond meal
2 tsp (gluten-free) baking powder
1 tsp cinnamon
1 tsp ground cardamon

a pinch of nutmeg
a pinch of salt

Wet ingredients:
3 eggs
3 very ripe bananas
1 tsp vanilla extract
1/4 cup melted butter, or vegetable oil

1/4 cup applesauce

Heat oven to 340F/170C.

Grease a bread pan and sprinkle some almond meal, or just line it with baking paper. This will make it easier to take the bread out of the pan.

Mix the wet ingredients and the dry ingredients together.
Combine these two without over mixing them.
Bake for approximately 1 hour or until a toothpick comes out clean.
The bread is edible right away, but it will be firmer after cooling.

* Serve with Honey.