Monday, September 6, 2010

Spinach Salad, Roasted Vegetable Lasagna, Low Fat Apple Bread Pudding

With all the extras from the garden, it's easy to incorporate fresh veggies into your daily diet. Sometimes, you have to figure out ways to get creative with the abundance that comes with a well growing garden.

This is a healthier way to enjoy a family favorite while cutting out the red meat that usually goes into this dish.

Enjoy it!

Healthy Spinach Salad

Salad ingredients:

  • 4 cups baby spinach
  • 1/4 cup coarsely chopped toasted walnuts
  • 1/2 cup red seedless grapes, sliced in half lengthwise
  • 2 chopped scallions (include ~4 inches of the green part)
  • medium coarse black pepper
  • ~3-oz mild goat cheese, crumbled

Dressing ingredients:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons cider vinegar
  • black pepper
Whisk olive oil into the cider vinegar. Add pepper, and perhaps a tad of kosher salt, to taste.

Put all salad ingredients except cheese into a large bowl. Add dressing and toss to coat. Add goat cheese.

Roasted Vegetable Lasagna
serves 6


1/2 large onion, chopped
1/2 Tablespoon olive oil
3 minced garlic cloves
1 can 14 oz tomato puree, low sodium
1 4 oz can tomato sauce, low sodium
1 tablespoons minced fresh basil
1 tablespoons minced fresh oregano
1/2 teaspoon sugar
1/4 tspn crushed red pepper flakes

2 cups sliced zucchini
1 1/2 cups fresh sliced mushrooms
1 green pepper, chopped
1/2 small onion, diced
1/4 teaspoon pepper
lasagna noodles, cooked according to package directions and drained
2 cups shredded, mozzarella
1/2 cup shredded Parmesan

In large pan, cook onion (for sauce) in oil until tender; add garlic and saute 1 minute longer. Stir in puree, sauce and seasonings. Bring to boil then reduce heat and simmer, uncovered, for 30 minutes until thickened.

In large mixing bowl, combine vegetables and pepper. Put in a baking pan and cook at 450 degrees for 15 minutes.

Spread 1/4 cup of sauce in a baking dish. Layer with noodles, top with half the sauce, and half the roasted vegetables, and half the cheese. Repeat another layer.

Bake at 400 degrees for 10 minutes, covered. Uncover and bake another 15 minutes until bubbly. Let cool slightly before serving.

Apple Bread Pudding
9 servings

  • 1/4 C. granulated sugar
  • 1 t. ground cinnamon
  • 2 C. 1% milk
  • 1 C. egg substitute
  • 1 T. brown sugar
  • 1 1/2 t. vanilla extract
  • 8 slices 100% whole-wheat bread, toasted and cut in triangles
  • 2 large apples, cored and diced
  • 1 1/2 Pint lowfat vanilla frozen yogurt (optional)

1. Heat oven to 375 degrees. Coat a 9" square baking dish with nonstick spray. Mix sugar & cinnamon. In a bowl, whisk milk, egg substitute, brown sugar & vanilla extract. Arrange half the toast in baking dish; sprinkle with half the cinnamon-sugar and apples. Repeat layers. Pour milk mixture over top. Bake uncovered 40-50 minutes until a knife inserted in center comes out clean. Cut in squares; serve with scoops of frozen yogurt.