Yes, you guessed it, more vegetarian cuisine. I have to admit that since eating more vegetarian meals I have felt more energetic and 'lighter' if that makes any season. I guess I feel that we are eating 'cleaner' at my house, and that makes me feel better all around.
For tonight's dinner, I made a fabulous lasagna that was fresher and lighter then your standard lasagna, as well as a lemony yogurt chickpea salad. Thank you Canadian Living Magazine, it was a great meal.
Artichoke & Sundried Tomato Lasagna
1 tub ricotta cheese (I used fat free cottage cheese, it's all I had)
1 can artichoke hearts, drained, patted dry and chopped (I skipped patting dry)
1/3c drained oil-packed sundried tomatoes, chopped (I probably used about 1/2 c)
3 sheets of fresh lasagna noodles (now I normally wouldn't splurge on fresh noodles since dry are WAY cheaper, but I found whole grain noodles at No Frills for 50% off because the best before date was in 2 days, and I had a coupon, so I scored big time and got these for dirt cheap)
6 slices provolone cheese (I used the PC blue menu light version)
In a large bowl combine the ricotta, artichokes, tomatoes, salt and pepper. Place 1 sheet of pasta on a greased 8" dish and ct to fit. Spread with 1/2 of the ricotta mixture Repeat. Top with remaining pasta and provolone. Cover with foil and bake in a 350 degree oven for 30 minutes. Uncover and bake until golden and bubbly, 10 minutes. Tent with foil and let stand 10 minutes before slicing.
When I make this again, I will add a third later so that it is thicker, but aside from that I wouldn't change a thing. The flavor was intense and you didn't miss the meat in your dish.
Chickpea Salad with Lemon Yogurt Dressing
1/4 c balkan yogurt (I just used fat free plain yogurt)
2 T lemon juice
pinch of salt & pepper
1 can of chickpeas drained
1/2 c halved grape tomatoes
1/4 c diced celery
3 T diced red onion
3 T chopped mint (left this out, didn't have any)
2 T copped parsley (left this out, didn't have any)
Stir everything together, and enjoy! This salad tastes even better the next day, after the flavors have had a chance to meld.
That's it, that's all. Hope you are enjoying the vegetarian ideas. More meat to come, because we all know I can't live without a good steak or veal chop, but at least we can incorporate healthy dishes into our lifestyle and learn to eat the (great) red meat in moderation.
Until next time!
For tonight's dinner, I made a fabulous lasagna that was fresher and lighter then your standard lasagna, as well as a lemony yogurt chickpea salad. Thank you Canadian Living Magazine, it was a great meal.
Artichoke & Sundried Tomato Lasagna
1 tub ricotta cheese (I used fat free cottage cheese, it's all I had)
1 can artichoke hearts, drained, patted dry and chopped (I skipped patting dry)
1/3c drained oil-packed sundried tomatoes, chopped (I probably used about 1/2 c)
3 sheets of fresh lasagna noodles (now I normally wouldn't splurge on fresh noodles since dry are WAY cheaper, but I found whole grain noodles at No Frills for 50% off because the best before date was in 2 days, and I had a coupon, so I scored big time and got these for dirt cheap)
6 slices provolone cheese (I used the PC blue menu light version)
In a large bowl combine the ricotta, artichokes, tomatoes, salt and pepper. Place 1 sheet of pasta on a greased 8" dish and ct to fit. Spread with 1/2 of the ricotta mixture Repeat. Top with remaining pasta and provolone. Cover with foil and bake in a 350 degree oven for 30 minutes. Uncover and bake until golden and bubbly, 10 minutes. Tent with foil and let stand 10 minutes before slicing.
When I make this again, I will add a third later so that it is thicker, but aside from that I wouldn't change a thing. The flavor was intense and you didn't miss the meat in your dish.
Chickpea Salad with Lemon Yogurt Dressing
1/4 c balkan yogurt (I just used fat free plain yogurt)
2 T lemon juice
pinch of salt & pepper
1 can of chickpeas drained
1/2 c halved grape tomatoes
1/4 c diced celery
3 T diced red onion
3 T chopped mint (left this out, didn't have any)
2 T copped parsley (left this out, didn't have any)
Stir everything together, and enjoy! This salad tastes even better the next day, after the flavors have had a chance to meld.
That's it, that's all. Hope you are enjoying the vegetarian ideas. More meat to come, because we all know I can't live without a good steak or veal chop, but at least we can incorporate healthy dishes into our lifestyle and learn to eat the (great) red meat in moderation.
Until next time!
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