Lasagne-Style Pasta Bake
- 8 ounces Lundberg Rotini Pasta
- 1 pound sweet or spicy Italian sausage meat
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons fresh oregano, minced
- 1/4 cup fresh basil, chopped
- pinch red pepper flakes
- 8 ounces ricotta cheese
- 2 cups mozzarella cheese, grated
- 1/2 cup Parmesan cheese, shredded
Cook rotini according to package directions. Rinse with cold water and set aside.
Warm large skillet over medium-high heat; add sausage. Cook until well browned, using wooden spoon to occasionally break into small pieces. Reduce heat to medium; add onion and garlic; cook until translucent. Stir in crushed tomatoes, tomato paste, oregano, basil and red pepper flakes. Bring to simmer and cook 10 minutes.
Preheat oven to 350°.
Spoon 1/4 of sauce into bottom of 9 x 13 lasagna pan. Cover with layer of rotini, using half the pasta. Spoon half the ricotta over rotini. Sprinkle with half the mozzarella. Cover with sauce, using half the remainder. Repeat the pasta, ricotta and mozzarella layers. Cover with remaining sauce and sprinkle with Parmesan cheese.
Bake for 40-45 minutes until lightly browned on top. Let sit for 5 minutes before cutting into squares. Serve warm with side of green beans.
- 1 pound chicken breast (skinless, boneless)
- 1 can (15 ounces) low sodium chicken broth
- 12 ounces mushrooms, sliced
- 2 tablespoons balsamic glaze
- 1 tablespoon corn starch
- salt and pepper
In greased frying pan, brown chicken 7 minutes on each side. Add 1/3 cup broth; simmer 3 minutes or until cooked thoroughly. Remove from pan and set aside in a glass dish.
Add mushrooms to frying pan; brown slightly. Add remaining broth and balsamic glaze; simmer until mushrooms are cooked.
Add corn starch and stir constantly for 2 minutes.
Pour mushrooms and sauce over chicken; serve with grilled asparagus and Garlic Mashed Cauliflower.
- 1 head cauliflower
- 2 tablespoons butter
- 1/4 cup nonfat milk
- 1/4 cup Parmesan Cheese, grated
- 1/2 teaspoon crushed garlic
- salt and pepper to taste
Steam cauliflower until softened; drain water. Add butter and milk. Over low heat, use potato masher. Stir in Parmesan cheese and garlic. Mix with a blender for creamier texture.
Steak with Yams and Zucchini
- 1 pound yams
- 1 clove garlic, crushed
- Kosher salt
- 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon lemon zest, finely grated
- freshly ground pepper
- 2 medium zucchini, cut diagonally into 1″ slices
- 1 1/2 pounds beef tri-tip, cut lengthwise into 4 steaks
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
Preheat grill to medium high. Place yams on baking sheet; drizzle with oil; sprinkle with salt and pepper; bake at 350° for 30 minutes or until soft.
While yams are cooking, mix olive oil, rosemary, thyme, lemon zest, 1 teaspoon each salt and pepper in small bowl. In separate bowl, toss zucchini with 1 tablespoon of herb mixture. Rub steak with 1 tablespoon of remaining herb mixture.
Grill steak, turning once, about 10 minutes for medium rare (thermometer inserted into the center of steak should register 130° – 135°). Transfer to plate; let rest. Grill zucchini, turning once, until well marked and crisp-tender, about 10 minutes. Transfer to plate; sprinkle with lemon juice. Serve with yams and zucchini.
- 1/2 cup apple cider (not hard cider)
- 1 1/4 tablespoons honey
- 4 skinless salmon fillets (6 ounces each)
- 1 teaspoon olive oil
- salt and pepper
- 2 lemons, cut in half
- 1 tablespoon butter
- 12 ounces fresh baby spinach
- 1 1/2 tablespoons white wine
Preheat oven to 350°. Place salmon fillets in baking dish large enough to hold 4 fish in one layer.
Bring cider and honey to a boil in saucepan over medium-high heat; let mixture bubble steadily until reduced by half. Pour over salmon; let rest for 10 minutes.
Heat olive oil in large skillet with oven-proof handle on medium-high heat. Sprinkle flesh side of salmon with salt and pepper; place in pan. Cook for 2 minutes, brushing top with cider glaze until salmon begins to caramelize.
Turn fillets over; brush with remaining glaze; add lemon halves. Transfer skillet to oven; bake for 6 to 8 minutes or until salmon flakes easily when tested with tip of a knife.
While salmon is cooking, melt butter in another large skillet over medium-high heat. Add spinach, salt and pepper. Cook for 1 minute, or until leaves begin to wilt. Pour wine over spinach; continue cooking for 1 to 2 minutes more or until tender.
Drain excess liquid from spinach and divide among 4 plates. Arrange one fillet on top of spinach; garnish with lemon half.
- 4 large garlic cloves, pressed
- 4 teaspoons fresh rosemary, chopped (2 teaspoons dried)
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 2 1/2-pound boneless pork loin roast, well trimmed
- fresh rosemary sprigs (optional)
Preheat oven to 400°. Line 13 x 9 x 2 roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture over pork. Place pork, fat side down, in prepared roasting pan; cook 30 minutes. Turn roast fat side up; continue cooking until thermometer inserted into center of meat registers 155°, about 25 minutes. Remove from oven; let stand 10 minutes.
Drain juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3 inch thick slices; arrange on platter. Pour pan juices over meat; garnish with rosemary sprigs, if desired.
Serve with grilled asparagus and mashed potatoes.
- 2 cups uncooked gluten-free elbow macaroni
- 1/4 cup dairy- and soy-free margarine (or butter)
- 1/4 cup brown rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/16 teaspoon onion powder
- 1/16 teaspoon garlic powder
- 2 cups rice milk (or cow’s milk)
- 2 cups Daiya cheese (or cheddar cheese)
Cook macaroni according to package directions.
Preheat oven to 350°.
Melt margarine in large saucepan over low heat. Stir in flour and spices. Cook over low heat, stirring constantly until smooth. Remove from heat and add milk. Return to heat; bring to boiling, stirring constantly for one minute. Remove from heat; add cheese and stir until melted. Drain macaroni; gently stir into cheese mixture. Pour into ungreased 2 quart casserole dish and bake uncovered 20-25 minutes. Serve hot with salad.
Day 7 :
- 1 14-ounce package firm or extra firm tofu
- 2 cups roughly chopped green beans
- 1 cup diced carrots or red pepper
- 2 tablespoons toasted sesame oil for sautéing (may substitute peanut or coconut oil)
- 1/4 cup low-sodium gluten-free soy sauce
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 tablespoon agave syrup, maple syrup or honey
- 1 tablespoon corn starch
Preheat oven to 400°. Drain tofu and place between two thick towels. Place a plate or bowl on top, followed with a heavy book or skillet.
Let tofu dry for about 15 minutes, changing towels if too moist. Chop tofu into roughly 1-inch cubes or rectangles (see photo). Arrange on baking sheet; cook 30-35 minutes, flipping once after 15 minutes. When tofu is golden brown and firm, remove from oven and let sit at least 45 minutes.
In small mixing bowl, whisk together all sauce ingredients and set aside.
To a large skillet over medium-high heat, add sesame oil and vegetables; swirl to coat. Cook for 5-7 minutes, stirring often. When vegetables have softened a bit, add sauce and stir. Allow sauce to bubble and thicken. Add tofu and stir to coat.
Cook mixture for 3-5 minutes, stirring often. When vegetables are cooked to preferred doneness, remove from heat. Serve over rice.