Monthly Archives: August 2016

Garlic Parmesan Yellow Squash Chips

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Yield: 4.servings

Garlic Parmesan Yellow Squash Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt

Instructions

  2. Preheat oven to 450.
  3. Line 3 baking sheets with parchment paper and set aside.
  4. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  5. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  6. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  7. Place the squash in a single layer on the previously prepared baking sheet.
  8. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  9. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  10. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.
© Laurie

 

Manicotti

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Yield: 10

Manicotti

Prep Time 2 minutes
Cook Time 50 minutes
Total Time 52 minutes

Ingredients

  • 3 cups (24 oz. jar) pasta sauce
  • 1 cup water
  • 2 cups ricotta cheese
  • 2 cups low fat mozzarella cheese, shredded, divided
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsps fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 ozSan Giorgio®® Manicotti

Instructions

  2. Heat oven to 400°F.
  3. In saucepan, combine pasta sauce and water; heat to boiling, stirring frequently.
  4. Reduce heat; keep warm.
  5. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
  6. Pour 1 cup sauce on bottom of 13x9x2 inch glass baking dish; arrange filled pasta in single layer over sauce.
  7. Pour remaining sauce over pasta; cover with foil.
  8. Bake 40 minutes or until hot and bubbly.
  9. Remove foil; bake 10 minutes longer.
© Laurie

 

Potato Kale Sausage Soup

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Yield: 8

Potato Kale Sausage Soup

Potato Kale Sausage Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 bunch kale, clean and torn into bite-sized pieces
  • 6 red potatoes, cubed
  • 1 onion, chopped
  • 14 oz Butterball turkey smoked sausage, sliced
  • pinch of red pepper flakes
  • 1 cup low sodium chicken broth
  • 3 cups milk
  • 2 tsp dried oregano
  • black pepper to taste

Instructions

  1. Boil cubed potatoes until just tender; drain. In a soup pot, brown the sausage and drain if needed. Add onions and cook until slightly browned. Add in the chicken broth, soy milk, red pepper flakes, black pepper, oregano, and simmer for 25 minutes. Add cooked potatoes, then the kale pieces and simmer for another 10 minutes. Serve with crusty bread.
© Laurie