Mexican Lasagna

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• Vegetable oil spray, for misting the baking dish
• 1 pound lean ground beef (or ground turkey)
• Olive oil (optional)
• 2 cups frozen, canned or fresh corn kernels
• 1 can (15 ounces) tomato sauce
• 1 cup salsa
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 container (16 ounces) low-fat, small-curd cottage cheese
• 2 eggs, lightly beaten
• ¼ cup (1 ounce) grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 clove garlic, crushed in a garlic press
• 12 corn tortillas (8 inches in diameter)
• 1 cup shredded Cheddar cheese

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees. Mist a 13- by 9-inch glass baking dish with vegetable oil spray and set it aside.
2. Crumble the beef into a large nonstick frying pan and place over medium heat. If the beef is so lean it sticks to the pan, add a little olive oil. Cook the beef, stirring, until it is cooked through and browned, 5 to 6 minutes. Drain off any fat from the pan. Add the corn, tomato sauce, salsa, chili powder, and cumin to the pan. Stir to combine. Let the beef mixture simmer over medium-low heat until the flavors come together, 2 to 3 minutes.
3. Meanwhile, place the cottage cheese, eggs, Parmesan cheese, oregano, and garlic in a medium-size bowl and stir to combine.
4. To assemble the lasagna, overlap 6 corn tortillas in the prepared baking dish. Spread half of the beef mixture evenly onto the tortillas. Spoon all of the cottage cheese mixture on top of the beef and spread it out evenly. Layer the remaining corn tortillas over the cottage cheese mixture. Top the tortillas with the remaining beef mixture. Cover the dish with aluminum foil and place it in the oven.
5. Bake the lasagna until it heats through, 30 to 35 minutes. Remove the dish from the oven, remove the foil, sprinkle the cheddar cheese over the top, replace the foil, and let the lasagna rest 20 minutes before serving. Any leftover lasagna can be reheated in an oven preheated to 350 degrees. It will take 20 to 25 minutes.

from Cake Mix Doctor--this is Gluten Free

Broccoli and Cheese Mini Egg Omelets

Ingredients: 

• 4 cups broccoli florets
• 4 whole eggs
• 1 cup egg whites
• 1/4 cup reduced fat cheddar
• 1/4 cup good grated cheese like pecorino romano
• 1 tbs olive oil
• salt and fresh pepper
• cooking spray

Directions: 

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper.Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

from Skinny Taste

Oreo and Peanut Butter Brownie Cakes

1 box brownie mix, 8x8 inch size
24 Oreo Cookies
1/2 cup creamy peanut butter

Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

Peanut butter, Oreos, and chocolate--a VERY good day!

Skinny Crab Quiche

Ingredients

• 1 can (6 ounces) crab
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1/2 cup shredded zucchini
• 1/3 cup chopped green onions
• 1-1/2 cups egg substitute
• 1 can (12 ounces) fat-free evaporated milk
• 3/4 teaspoon ground mustard
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon salt-free lemon-pepper seasoning
• Dash paprika

Directions

• In a bowl, combine the crab, cheese, zucchini and onions. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In another bowl, combine the egg substitute, milk, mustard, salt and lemon-pepper; mix well. Pour into crust. Sprinkle with paprika.
• Bake, uncovered, at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6 servings.

Chocolate Strawberry Cake

Ingredients

• 1 package chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 4 eggs
• 1 cup (8 ounces) sour cream
• 3/4 cup water
• 1/4 cup canola oil
• 4 ounces semisweet chocolate, melted
• FROSTING:
• 2 cups butter, softened
• 4 cups confectioners' sugar
• 3/4 cup baking cocoa
• 1/2 cup 2% milk
• GARNISHES:
• 2 ounces semisweet chocolate, melted
• 1 pound fresh strawberries, hulled
• GANACHE:
• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy whipping cream

Directions

• Combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans.
• Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a large bowl, cream the butter, confectioner's sugar and cocoa until light and fluffy. Beat in milk until smooth. Spread frosting between layers and over top and sides of cake.
• Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set. Arrange strawberries on top of cake.
• For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate and whisk until smooth. Drizzle over top of cake, allowing ganache to drape down the sides. Top with chocolate garnishes. Yield: 12 servings.

Death by Caramel Bars

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• 3 cups firmly packed light brown sugar
• 2 cups unsalted butter, melted
• 3 large eggs, lightly beaten 
• 1 tablespoon vanilla extract 
• 4 cups all-purpose flour
• 1 cup uncooked regular oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt 
• 6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (Snickers)
• 1 (14-oz.) can dulce de leche*

Preparation

1. Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped candy bars.
2. Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife. Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

*Find dulce de leche with other Mexican ingredients or on the baking aisle.

Milk Chocolate Frosting

3 T. butter
3 T. cocoa
1 1/2 c. powdered sugar
2 T. milk
1 t. vanilla

Melt butter, stir in cocoa until dissolved
Add sugar, milk and vanilla.  Stir until  smooth.

Easy, easy frosting for brownies and other goodies, too.

Ribollita

Ingredients

• 1/2 pound dried white beans, such as Great Northern or cannellini 
• (or use 2 15 oz. cans of white beans, rinsed & drained)
• 1/4 cup good olive oil, plus extra for serving
• 2 cups chopped yellow onions (2 onions)
• 1 cup chopped carrots (3 carrots)
• 1 cup chopped celery (3 stalks)
• 3 tablespoons minced garlic (6 cloves)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped or shredded savoy cabbage, optional
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaves
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed
• 1/2 cup freshly grated Parmesan, for serving
• salt and pepper to taste

• Directions

  In a large bowl, cover the beans with cold water by 

  1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

  Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

  Meanwhile, heat the oil in a large stockpot. Add the  onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

  Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

  Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

  
  

  from Ina Garten (Barefoot Contessa)