Everyday or every other day I'm cooking up this one. It seems to never get old to Rachel. I hope you enjoy this classic as much as we do.
Grilled Cheese
2 slices white bread (140 cals)
3 slices Kraft Deli Deluxe American Cheese (240 cals)
1 T butter (100cals)
Total calories - 480
Melt 1/2 the butter in a small skillet on a low to medium low heat. Using the bread and cheese, create a sandwich. Place the sandwich in the skillet and cook until the bottom is golden brown. Lift the sandwich using a spatula and add the other 1/2 of the butter to the skillet. Let it melt real fast, flip your sandwich, and return to the skillet to brown the other side. That's it, you're all done.
Now, you need something to wash this yummy, gooey sandwich down. Try this delicious chocolate milk. I can't remember the last time Rachel had plain white milk. Oh well, chocolate is better anyway!!
Creamy Chocolate Milk
8 oz. whole milk (150)
2 T heavy cream (100)
2 T Hershey's Chocolate Syrup (100)
Total calories - 350
Pour all ingredients into a glass and mix well.
This next recipe is one I recently discovered from a CF cookbook, "Kids Crave The Darndest Things (grown-ups too)". It's so creamy and is the perfect companion for fruit.
Marshmallow Cream Fruit Dip
7 oz. jar marshmallow cream (600 cals)
8 oz. cream cheese (810 cals)
Fresh fruit slices
serving size 3T, roughly 10 servings
Total calories - approx. 130 per serving
Melt the cream cheese in the microwave for 30 seconds. Mash and heat again for 1 minute. Add marshmallow cream. Heat in microwave again for 1 minute. Stir and cool. Use a dip for fresh fruit slices: apples, peaches, pears, strawberries, etc.
Tuesday, August 31, 2010
Mini Lasagna
I just love this Mini Lasagna. It is just the right size for 2 adults and a little one that doesn't eat much. Serve it with salad and wine and you have a great meal!
Mini Lasagna
1/2 lb. bulk Italian pork sausage
1/4 c. chopped onion
1/4 c. chopped mushrooms
1 (14-oz.) jar spaghetti sauce
3/4 c. ricotta cheese
2 T grated Parmesan cheese
2 T chopped fresh parsley
1 egg beaten
3 (8x2 1/2 in) frozen precooked lasagna noodles, thawed
4 oz. (1 cup) shredded mozzarella cheese
*you can use ground beef instead of Italian sausage
*I like to use Barilla (No Boiling Required) noodles - they are in a box in the aisle with the other noodles
*I tend to go heavy on the cheese usually adding more than it calls for - especially the mozzarella
Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Add pork sausage and onion. Cook over medium heat and stir until browned; drain. Reduce heat to low. Stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg; mix well. If lasagna noodles are in a perforated sheet, separate at perforations.
Spread 1/4 cup meat mixture in bottom of ungreased 8x4-inch loaf pan. Top with 1 lasagna noodle, 1/3 each of ricotta mixture, remaining meat mixture, and mozzarella cheese. Repeat layers, starting with noodles ending with mozzarella cheese
Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated and bubbly. Let stand 5 to 10 minutes before serving.
Yield 3 servings
Serving size - 1/3 of recipe
750 calories per serving (410 calories from fat)
FYI - A Make-Ahead Tip - You can assemble the lasagna, cover and refrigerate it overnight. Uncover and bake as directed. Also, cooked lasagna freezes well.
Mini Lasagna
1/2 lb. bulk Italian pork sausage
1/4 c. chopped onion
1/4 c. chopped mushrooms
1 (14-oz.) jar spaghetti sauce
3/4 c. ricotta cheese
2 T grated Parmesan cheese
2 T chopped fresh parsley
1 egg beaten
3 (8x2 1/2 in) frozen precooked lasagna noodles, thawed
4 oz. (1 cup) shredded mozzarella cheese
*you can use ground beef instead of Italian sausage
*I like to use Barilla (No Boiling Required) noodles - they are in a box in the aisle with the other noodles
*I tend to go heavy on the cheese usually adding more than it calls for - especially the mozzarella
Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. Add pork sausage and onion. Cook over medium heat and stir until browned; drain. Reduce heat to low. Stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, parsley, and egg; mix well. If lasagna noodles are in a perforated sheet, separate at perforations.
Spread 1/4 cup meat mixture in bottom of ungreased 8x4-inch loaf pan. Top with 1 lasagna noodle, 1/3 each of ricotta mixture, remaining meat mixture, and mozzarella cheese. Repeat layers, starting with noodles ending with mozzarella cheese
Bake at 350 degrees for 35 to 45 minutes or until thoroughly heated and bubbly. Let stand 5 to 10 minutes before serving.
Yield 3 servings
Serving size - 1/3 of recipe
750 calories per serving (410 calories from fat)
FYI - A Make-Ahead Tip - You can assemble the lasagna, cover and refrigerate it overnight. Uncover and bake as directed. Also, cooked lasagna freezes well.
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