Four Cheese Garden Vegetable Lasagna

Lasagna is something I rarely make, and for a very good reason. You see, in my husband's eyes, no lasagna will ever compare to his mom's, and I was informed early on that any attempts on my part would be futile. She scoffs at the idea that hers is anything out of the ordinary, but it really is quite wonderful, plus we all know how strongly sentiment can play a part in the foods we love. When I do make lasagna, I go for unconventional recipes- such as the the Very Best Of Fall Lasagna- that bare little resemblance to the one Sage grew up eating.

This weekend, I found myself with an excess of cream cheese in my refrigerator, as well as some broccoli and green onions intended for a recipe that I completely lost interest in. Trying to think of what I could make to use them up, lasagna popped in my head. It sounded like a great idea, since I had the time to make a more involved dish and also because we've been suddenly having some chilly weather (this is after having to resort to running my a/c earlier in the week- typical Florida). I knew the version I was envisioning was different enough from my mother-in-law's that I could get away it.

I wanted to keep this relatively healthy, and with whole wheat noodles, low fat cheeses, such as cottage, and lots of veggies, I think I did a good job of managing that while coming up with a dish every bit as delicious as it's higher fat counterpart. I also opted for a simple red sauce over the bechamel that is most paired with broccoli in lasagna. The end result was a meal we all really, really enjoyed. Even Sage.



Four Cheese Garden Vegetable Lasagna
By starting the sauce first and letting it simmer while you chop all of your veggies and prepare the cheese filling, it really adds very little time your prep. But to simplify, you could always substitute 4 1/2 cups of store-bought, good quality pasta sauce.

1 (8 oz) package of Neufchatel Cheese (or reduced fat cream cheese)
1 (24 oz.) container low-fat cottage cheese
1/2 cup freshly grated parmesan cheese, divided
1 egg
1 large head of broccoli, chopped in small florets
2 large carrots, in small dice
1 medium red pepper, chopped
4 green onions, sliced (white and light green parts only)
3/4 cup 2% mozzarella cheese
kosher salt and pepper
1 (9oz) No-Boil whole wheat lasagna noodles
Simple Chunky Marinara Sauce (recipe follows)

Preheat oven to 400.

Place Neufchtel Cheese and cottage cheese in the bowl of a food processor, and process until smooth. Add egg and 1/4 cup of the parmesan and process until blended. Transfer contents to a large bowl, along with broccoli, carrots, pepper and onion. Season with salt and pepper and mix to combine. Set aside.

Spread 1 cup of marinara sauce on the bottom of a large, deep baking dish (mine is 9 x 13 x 3). Arrange 4-6 noodles, slightly overlapping, breaking any as needed to fit your pan. Layer half of vegetable mixture and about a cup of marinara. Repeat another layer of noodles, remaining vegetables and another cup of sauce. Add a final layer of noodles and top with remaining sauce.

In a small bowl, combine remaining parmesan with mozzarella. Sprinkle evenly over top of lasagna. Cover with foil and bake for 45 minutes. Remove from oven and if desired, uncover and broil for 1-2 minutes.

Let rest for 20 minutes before serving in order to set. (It will seem liquidy when first removed from the oven).

Simple Chunky Marinara (yields 4 1/2 cups)
1 tsp olive oil
3 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes
1 (14.5 oz) can of diced tomatoes, pureed (using an immersion blender or food processor)
1 (8 oz) can of tomato sauce
1 (6 oz) can of tomato paste
2 tsp dried basil
2 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp onion powder
1 tsp sugar
1/4 tsp kosher salt
fresh ground pepper

Heat oil in a large saucepan over medium. Add garlic and cook for a minutes, then add all remaining sauce ingredients. Stir well, reduce heat and simmer for at least a half hour. Stirring occasionally.

Cheesy Broccoli and Mushroom Rice Casserole

Forgive me for my absence lately. It's been a busy past week and a half for me. I worked quite a bit at the flower shop, which isn't normal for me, plus Sage was out of town for 5 days, also not typical. I got a feel of what it would be like to be a single, working mom...who just happens to be pregnant. I give major props to any pregnant, working, single mothers out in the world. (Especially if they have extremely energetic, precocious 2 1/2 year old boys.)

But even in hectic times, you have to eat, so I still spent plenty of time in my kitchen in the past week and a half. There were several recipes I was very excited to make and took the time to write all my steps down and take pictures...and none of them wowed me at all. The funny thing, this one I'm sharing was something I threw together on a whim after coming home very tired from work one night. It's pretty much a simple casserole, nothing fancy, but it wound up being my favorite thing that I made all week, and definitely something my family wants me to make again.

If you have cooked rice on hand already, this would be ideal for a weeknight. I didn't, but by starting the rice first and then prepping the vegetables, the rice was finished right around the time the rest of the recipe was. I think this screams to be served as a side dish with chicken, but we just had ours along with a huge salad and were completely satisfied. However, I think you could mix in some leftover cooked chicken or even white beans to make it more of a complete one dish meal.

Cheesy Broccoli and Mushroom Rice

I personally prefer my vegetables slightly more on the tender side. The broccoli was just a little crisp for my tastes, but when I suggested that next time I would saute the broccoli a little longer, my husband looked at me as if I had two heads and told me I was crazy. So I'm going to write it as I made it and leave that up to you.

1 cup uncooked brown rice

1 tbsp olive oil

3 broccoli crowns, cut into small florets (about 5 cups)

1 celery rib, finely chopped/minced

sea salt and fresh ground pepper

8 oz. button or cremini mushrooms, sliced

2 green onions, white and light green parts only, thinly sliced

2 garlic cloves, minced

1 tbsp unbleached all-purpose flour

3/4 cup vegetable stock

1 cup 2% shredded sharp cheddar cheese

Combine rice with 1 1/4 cups water in a medium saucepan. Bring to a boil, cover and reduce heat. Simmer for 40 minutes or until water is absorbed and rice is just slightly undercooked.

Heat oil in a large skillet over medium. Add broccoli and celery and season with a few pinches of salt and several grinds of pepper. Saute for 5 minutes. (If you prefer your broccoli a little more tender, here is where I would add a few extra minutes of sauteing.) Next add mushrooms, green onions and garlic, and cook for another 5 minutes.

Stir in flour and cook for 1 minute. Add stock, bring to a boil and cook for a few minutes, until sauce thickens.

Add cooked rice and half of the cheese and stir well to combine. Turn into a 2 quart baking dish and sprinkle with remaining cheese. Bake in oven preheated to 350 for 15 minutes.

Spinach, Mushroom and Tomato Strata

Unlike my husband, who eats within the first 5 minutes of waking up, I have a very hard time eating breakfast in the mornings. I know it's bad, but I just can't eat so early. Which is a shame because I do enjoy so many breakfast foods.

This is why brunch is perfect for me- by kicking the meal back to a later time slot, upping the indulgence level of the food served, and making it acceptable (if not encouraged) to drink an adult beverage, I am all for it.

One of my favorite dishes to make for family brunch get togethers is a strata. I love the convenience of assembling it the night before and then just popping it in to the oven for about an hour in the morning. Torn out from an unidentified cooking magazine several years ago, this recipe was originally for a Ham and Spinach Strata. I'm not a ham eater, but it was such a wonderful base recipe that I've just always adapted it to suit those who will be joining us. I've made several different versions, but this one, with Spinach, Mushrooms and Tomato, is the one I make most often and always is my favorite.

A funny thing happened when I went to make this the night before Easter. Earlier in the day, before going grocery shopping, I skimmed over the ingredients and set the recipe aside. When it was time to prepare it, the recipe was no where to be found. So I wracked my brain and was able to correctly recall the quantities. I did find the magazine page a few days later (on top of the fridge...because that's logical, right?)

Easter morning, I got this into the oven much later than I intended on. Two things happened- in a rush to leave the house, I didn't cook it quite as long as I would've liked, and I also only took three pictures, none of which were good. Take my word that despite the picture, this is always delicious, (even if you slightly under cook it.)

Spinach, Mushroom and Tomato Strata
Besides switching up the vegetable combinations and/or adding in meat, other changes you can make are to substitute French or Italian bread for the croissants and using a different cheese.

3 or 4 large day-old bakery croissants, cut into 3/4 inch cubes (6 cups)
1 tbsp olive oil
1/2 medium onion, finely chopped
sea salt and fresh ground pepper
8 oz cremini mushrooms, sliced
1 large tomato, coarsely chopped
5 oz. baby spinach leaves
2 cups shredded sharp cheddar
1 1/2 cups egg substitute or 6 large eggs
1 cup reduced fat milk
1 1/4 cup half-and-half
1 tbsp dijon mustard
1 tsp dried basil

Spray a 9 x 13 inch casserole dish with cooking spray.

Heat oil in a large saute pan over medium heat. Add onion, season with salt and pepper, and saute for 5 minutes, stirring often. Add the mushroom and tomato, and cook for another 5 minutes.

Reduce heat to low, add spinach and stir frequently until spinach wilts, about 5 minutes. Set aside.

Scatter half of the croissant cubes into the bottom of the casserole. Top with the sauteed vegetables and half of the cheese. Next layer the remaining croissant cubes and finish with the remaining cheese.

In a mixing bowl, whisk eggs, half-and-half, milk, mustard, salt, pepper and basil until just blended. Pour evenly over the the casserole. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Heat to 375. Bake uncovered strata for 50-60 minutes, or until puffed and golden brown. Allow to cool for at least 10 minutes before serving.

Lentil and Winter Vegetable Cobbler

Okay, so it suddenly might be feeling a lot less like winter where we live, but that didn't stop me from totally abandoning my dinner plans last night when I spotted this recipe. Just prior to starting dinner, I was flipping through Practical Vegetarian, which I've had for years and somehow have never made anything from. This vegetable and lentil bake topped with cheesy biscuits caught my eye, and other than some rutabagas I had everything needed. While slightly more time consuming than I anticipated, it was well worth it. The lentils make it very hearty, and Sage said he definitely didn't miss the meat in this.

Once assembled, this dish bakes for 20 minutes, is topped with the biscuits, and then returned to the oven for an additional 10-12 minutes, at a higher temperature. I realized after nearly 10 minutes than I'd forgotten to increase the temperature. I turned it up and cooked it for another 8 minutes or so, and it was perfect- the veggies and lentils were tender, but not overcooked, and the biscuits were just right. I will write it as the recipe specifies but I can't say from experience if that cooking time is just right. This yummy cobbler took a little over an hour from start to finish, but actually comes together easily, and you could certainly swap out the vegetables for whichever ones you have on hand.

adapted from Practical Vegetarian

1 tbsp olive oil
1 small onion, diced
sea salt
2 celery ribs, sliced
3 carrots, sliced
1/3 large head of cauliflower, broken into florets (about 3 cups)
1 clove garlic, minced
4 oz. button mushrooms, sliced
1 (14.5 oz.) can of petite diced tomatoes
1/4 cup green or brown lentils, rinsed and picked over
2 tbsp cornstarch
3 tbsp water
1 cup vegetable stock
2 tbsp hot sauce
2 tsp chopped fresh oregano
fresh ground pepper

biscuit topping:
1 1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1 tsp salt
1/4 cup unsalted butter
1 cup shredded sharp cheddar (I used 2%)
2 tsp chopped oregano
1 egg, beaten
2/3 cup reduced fat milk

Preheat oven to 350. Heat oil in a large skillet over medium heat. Add onions, salt, and sweat for 5 minutes. Add celery, carrots, and cauliflower and saute for 2 minutes. Add garlic to pan, and cook for another minute. Stir in mushrooms, tomatoes with their juices and lentils.

Mix together the cornstarch and water until smooth and add to pan, along with the stock, hot sauce, oregano and several grinds of pepper. Bring to a boil, stirring. Transfer to a 3 qt. baking dish and cover with foil. Bake for 20 minutes.

To make biscuit topping, stir flour, salt and baking powder in a large bowl. Using a pastry cutter, cut in butter. Stir in cheese and oregano. Mix together beaten egg and milk, and add enough to the dry ingredients to make a soft dough. Reserve leftover milk and egg mixture. Knead dough lightly, and roll out to 1/2 inch thickness. Cut into 2 inch rounds. (I don't have a biscuit cutter, so I used a 3 inch flower shaped cookie cutter.)

Remove the dish from the oven, and increase the temperature to 400. Arrange the biscuits on top of the cobbler, and brush with remaining egg and milk. (My wonderful husband was helping me, by doing the dishes and unknowingly washed the bowl containing my leftover milk and egg, so I skipped this step.)

Bake, uncovered, for an additional 10-12 minutes or until the topping has risen and is golden. (Without the wash, mine didn't become golden, but they did rise nicely.) Let rest a few minutes before serving.

Black Bean Tortilla Casserole

I know the humble casserole sometimes gets a bum rap, but I am a fan. I had black beans and tortillas on hand and wanted to make some kind of layered casserole with them. I knew I could find what I was looking for on Cooking This And That, because she has tons of Mexican/Southwest dishes as well lots of casseroles, bakes and other one-dish meals. Sure enough, I found this delicious casserole.

Sage has been really good about eating meatless meals more than half of the time, so I considered adding some chicken to this for him, but ultimately I decided to take Colleen's word that in this dish he wouldn't miss the meat. She was absolutely correct- Sage agreed afterward that it was perfect as is. I did add some green pepper to it and made a few changes to get it fit the size casserole dish I had. I had flour tortillas instead of corn, but they worked great. We really liked this and will definitely make it again.

adapted slightly from Cooking This And That,
originally from Reading, 'Riting & Recipes, serves 6
1 tbsp olive oil
1 small yellow onion, chopped
1/2 green bell pepper, chopped
1 (10 oz.) can of Rotel tomatoes (I used mild)
1 cup salsa (or picante) sauce
1/2 tsp ground cumin
2 (15 oz.) cans reduced sodium black beans, rinsed and drained
4 oz. low fat cream cheese
3 (10 in) flour tortillas, cut into quarters
1 1/2 cups shredded cheese (I used 2% mild cheddar)
sour cream, lettuce, gaucamole, etc., for topping (I intended on using more than just sour cream, but that's what we wound up with, and it didn't seem lacking)

Preheat oven to 350 degrees.

In a skillet, heat oil and over medium heat. Saute onion and green pepper until soft. Add tomatoes, salsa and cumin and bring to boil. Reduce heat and simmer for 10 minutes. Stir in beans. Add cream cheese and stir until melted. Remove from heat.

Spray 11x7 casserole dish with cooking spray. Spread 1/4 of bean mixture on bottom of pan. Next layer 4 quarters of tortilla over beans, with curved edges on the outsides, and pointed edges slightly overlapping. Spread another 1/4 of bean mixture over top and cover with 1/3 of the cheese. Repeat layering tortillas, bean mixture and cheese two more times, ending with cheese.

Bake for 30 minutes. Let stand for 5-10 minutes before serving. Serve with desired toppings.

The Very Best of Fall Lasagna

Ever since I started reading food blogs, in early summer, I have been wanting to make one recipe in particular, The Very Best of Fall Lasagna, from A Year in The Kitchen. I just had to wait for it to be Fall. But you know how sometimes anticipating something for too long can result in dissapointment? That was not the case at all- this lasagna was every bit as amazing as I expected. But how could it not be when it showcases delicious flavors such as butternut squash, pumpkin, carmelized onion, apple maple sausage, thyme and fontina cheese?

I knew this was a complex dish to make, so I saved it for when when Sage would be home to help out with Beckett. It took a wee bit longer than I thought it would. I started this before 5:00 and it was well after 8:00 that we ate. I do take my time in the kitchen, and there are a lot of components to this, so it took nearly two hours of hands on time. Then another hour to cook, and another 15 minutes to rest. Sage was hungry and impatient, but in the end, he loved it. He said it was like no lasagna he'd ever had, and so full of flavor. To me, it was absolutely worth the time spent. And if you are better at multi-tasking (or don't have a toddler interupting your kitchen rhythm) I'm sure you could significantly shave time off.

I did make changes to Ashlee's recipe, based on necessity. The only wheat lasagna noodles available to me were the shorter no boil ones that come in a 9 oz. box. Ashlee used a 1 lb box of the long ones, so my lasagna was smaller in width, but I still used mostly the same amount of filling and still did four layers, so it was perhaps taller. Because of the no boil noodles, I had to cook mine twice as long at a higher heat, (but there is some ease in not having to worry about your noodles tearing.) As mine was smaller over all, I left out the acorn squash, which was good because it was pretty thick in my between layers. I didn't precook my sausage, since it is already fully cooked and I knew it would get heated properly through in the oven for an hour. I think my only other change was using less ricotta, but that was only because I didn't realize I was short on it. But again, due to size, it worked out just fine. I think with all these wonderful ingredients, this lasagna is accepting of alterations. If you have the time and patience, this is a must try recipe! It really is like no lasagna you've had before.

2 yellow onions, sliced
2 tbsp balsamic vinegar
1/2 tsp thyme
sea salt and fresh ground pepper
1 medium butternut squash, peeled, seeded and diced
1 (15 oz.) can pure pumpkin
1 1/4 cup part-skim ricotta cheese
1/4 tsp cinnamon
1 tbsp butter
1 tbsp flour
1/2 cup chicken broth
1 cup 2% milk
1/4 tsp ground nutmeg
2 cups shredded fontina cheese
1 (9oz.) box of no boil wheat lasagna noodles (if using regular noodles, consult original recipe for preperation and bake time.)
1 (12 oz.) pkg fully-cooked apple maple chicken sausage, sliced (if not fully-cooked, cook according to package first.)

In a non-stick skillet over low heat, saute onions for 15 minutes or until tender. (I only have stainless skillets, so I sauted mine in 2 tbsp butter, on medium for 5 minutes, then on low for about 20 minutes.) Add thyme, salt, pepper, and vinegar, cooking until vinegar is a glaze, about 10 more minutes. Set aside.

In a steamer basket over boiling water, steam squash for 5 minutes. Do not overcook. Set aside.

Mix pumpkin, ricotta and cinnamon together. Set aside.

Melt 1 tbsp butter in a saucepan, add in flour and cook out over medium heat. Add broth, milk and nutmeg. Bring to a simmer, add 1/2 of cheese. Whisk until combined and set aside.

To construct lasagna:

Preheat oven to 400 degrees. In a 3 qt casserole dish, ladle cheese sauce in bottom. Place 3-4 noodles, slightly overlapping. Top with 1/4 of the ricotta, 1/3 of the squash, 1/3 of the sausage, 1/3 of the onions, and a ladle of the cheese sauce. Repeat with next two more layers, using up all of the squash, sausage, and onions.

Add the fourth layer, topping with ricotta, rest of the cheese sauce, and the remaining 1 cup of the cheese.

Cover with foil, and bake for 40 minutes. Uncover and bake for another 15-20 minutes, or until golden and bubbly, and noodles are tender. Let rest 10-15 minutes before serving.

My finished product, fresh out of the oven. So worth the wait!

Pumpkin Black Bean Bake

I didn't bother wasting my time trying to get a great picture of this one. I knew it was a lost cause. Homey, casserole types of meals like this just aren't pretty- and photograph even worse. Of course the magazine that I found it in, managed to take an attractive picture, but then they don't have a hungry family waiting, hoping to get to eat while dinner is still warm.

I found this in Better Homes and Gardens this month, and was instantly sold just by the title alone- a pumpkin and black bean casserole? Sounded great to me! Then Sage just happen to mention how growing up in New England, he never once had cornbread, until he moved down here and that he loves it. It always amuses me when I discover something I don't know about him after all these years; I was unaware of his fondness for cornbread. Since this spin on Tamale Pie had such a topping, it really just cinched it for me that this was a must-make meal.

When we sat down to eat this, I could see Sage was having issues with the combination of ingredients- olives and cilantro with pumpkin? Yet with each bite, it grew on him, and halfway through he proclaimed it very good, despite being unusual. I really liked it too, but I wish the pumpkin had been more prominent. The original recipe had ground beef, and I debated on bulking up the veggies and beans, and having a meatless meal, but decided upon ground turkey. It worked well, but perhaps making it without meat would've made the pumpkin really stand out.

The recipe didn't have spices in the meat/pumpkin mixture, which was fine because the jalapeno-olive relish gave it additional flavor, but if you're not going to use it, I think spices are needed. The only other suggestion I would make it, is omitting the pumpkin puree in cornbread topping, as it's absolutely lost. In all though, this is a tasty comforting bake we enjoyed. I'm sure its not for everyone, but if you like the ingredients and casseroles, it's worth trying!

Pumpkin Black Bean Bake, adapted from Better Homes and Gardens
1.25 lb. lean ground turkey
2 cups of 1/2-inch pieces peeled pie pumpkin or winter squash
1 medium onion, coarsely chopped
1 (15 oz.) can of black beans, rinsed and drained
1 cup frozen whole kernel corn
1 (4 oz.) can mild green chiles
1/2 cup beef broth
1/4 cup reduced fat cream cheese, softened
1 (8.5 oz.) package of corn muffin mix (I used Jiffy)
1 egg, lightly beaten
1/3 cup 1% milk
1/3 cup Pumpkin Puree (I'd omit next time)
Jalapeno-Olive Relish (optional- but highly recommended)

Preheat oven to 400. In a large skillet, cook turkey, pumpkin and onion until meat is cooked and onion is tender, breaking up turkey with spoon. Drain fat. Stir in black beans, corn and chiles. Heat through. Stir in broth and cream cheese until blended. Transfer to 3 qt. casserole dish.

In medium bowl, stir togethercorn muffin mix, egg, milk and pumpkin puree (if using) until just combined. Spoon over meat mixture.

Bake 20 minutes or until toothpick inserted into topping comes out clean. Let sit 5 minutes to help set. Serve with Jalapeno-Olive Relish (recipe follows.)

Jalapeno-Olive Relish
2 tbsp coarsely chopped green olives (originally called for 1/4 cup halved, but I wanted them in smaller pieces)
2 tbsp pickled jalapeno peppers (I subbed this from 1 to 2 fresh, for a more mild taste)
6 grape tomatoes, quarted
2 tbsp snipped fresh cilantro

In a small bowl, combine all ingredients.

Sausage and Peppers Pasta

I love pasta. I love casseroles. I love the combo of sausage and peppers. I love cheese. So when I saw this recipe on the blog A Year in the Kitchen, I knew I had to make it. It was the easiest thing I've made all week, and by far the most delicious. But then again, its right up my alley- anytime I can eat my dinner out of a bowl and have that all-in-one meal be covered in cheese, I'm a happy girl.

I did make minor changes. Most notable, is that I scaled it back. I am trying to make smaller portions of our meals, so that we are not stuck with leftovers we feel obligated to eat. This made enough for the two of us to each have two bowls (yes, it was that good,) a toddler serving, and a lunch sized portion left over. Other than that, I left out the ricotta cheese (didn't have and don't think it was missed,) used a different chicken sausage (hers was with a mozzarella and garlic, mine was Sweet Italian with Red and Green Peppers) and subbed canned tomatoes and paste for tomato sauce, just because I like the chunks.

Its such a simple recipe, you don't expect it to be so delicious. After making a few much more complicated and just so-so meals this week, this was perfect. And its one of those great meals, you can adapt to what you have one hand, throw it together, and have dinner in under a half an hour.

adapted from Sausage and Peppers Baked Pasta from A Year in the Kitchen

1/3 of a 14 lb. box of whole grain rotini or other short cut pasta (about 1 2/3 cup, uncooked)
1 small onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 tsp. fennel seeds
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
salt and pepper
1 14.5 oz. can diced Italian tomatoes, partially drained

1/2 of a 6 oz. can of tomato paste
4 links of Sweet Italian Chicken Sausage, sliced

1/2 c. shredded part-skim mozzarella
1/4 c. shredded parmesan

1. Preheat the broiler. Cook pasta according to package directions.
2. In a large skillet over medium high heat, saute onions and peppers, season with salt and pepper. Cook for about 5 minutes.
3. Add in spices, tomatoes and paste, and sausage. Mix well. Cook for 10 minutes. Add drained pasta into skillet. Stir, pour into casserole dish and top with cheeses.
4. Boil for about 5 minutes or until cheese is melted.

I have always put my pasta dishes (where everything is pre-cooked) in at about 350 for 15-20 minutes. I never thought of just broiling it. Not only did it take only a few minutes, but I loved how the cheese got all toasty instead of just melted. Yum!

Spaghetti Squash Casserole

I was given a spaghetti squash and wanted to do something different than topping it wth a tomato based sauce. I chose to make it with some of the elements from one of Sage's favorite-ever casseroles (that we rarely have anymore since its not so healthy.)

Despite the fact this side dish is mostly made up of vegetables, I wouldn't consider it that healthy either, due to all of the cheeses. To make matters worse, I had to use Beckett's whole milk, since we were out of ours, and my cheese was not 2% like I would've perferred. I would suggest using reduced fat products to lighten this up.

I decided since the oven would be on for 45 minutes to cook the squash, that I would roast the broccoli at the same time, although you could steam it instead. This just seemed easier and more energy efficent. I thought about including chicken in this, but instead we had it on the side, in the form of oven baked panko ranch tenders, which were pretty unremarkable and not blog-worthy. The casserole was filling and tasty, but I do think it needs some more seasonings. I probably wouldn't go out and buy the ingredients just to make this one, but if I had all the stuff already, I'd make it again.

1 small to medium spaghetti squash

1 head of broccoli, cut into florets

olive oil

sea salt and fresh ground pepper

1 8 oz. pkg of sliced button mushrooms

1 garlic clove, minced

1/2 onion, finely chopped

1/4 cup dry white wine

1/3 cup reduced fat cream cheese, softened

1/3 cup milk

1 tsp dried basil

1/2 cup shredded sharp cheddar

1/4 cup shredded parmesan

2 tbsp seasoned breadcrumbs

1. Preheat oven to 375 degrees.

2. Cut the squash in half, and place the halves cut side down in a glass baking dish with about an inch of water. Cook for about 45 minutes.

3. Meanwhile, spread broccoli in a roasting pan and toss with olive oil and season with salt and pepper. Roast in oven along with squash for 20 minutes.

4. Heat a large skillet over medium heat. Saute mushrooms, onion and garlic in wine, until vegetables are soft. Remove from heat and add creamcheese. Stir until cream cheese is melted into vegetables. Add milk and basil and stir to blend. Add salt and pepper.

5. Using a fork remove the squash from hull and add to skillet. Mix well.

6. Place broccoli in a glass baking dish and top with squash mixture. Stir to combine. Top evenly with cheddar and parmesan. Sprinkle with crumbs.

7. Bake for 20 minutes or until cheese is melted and breadcrumbs are lightly toasted.

Healthier Chicken Pot Pie

Don't let the "healthier" part scare you, this dish is a new favorite at our house. After a making a curry recipe the other night that didn't go over too well, I wanted to make Sage a dinner he would love. I don't buy any kind of frozen or pre-made meals anymore, so its been a long time since we had pot pies. I set out to find a healthier version.

When I took this out of the oven, I didn't have high expectations because honestly, the whole wheat biscuit crust didn't look that appealing. But it was what made this pot pie phenomenal. A cross between a pie crust, a biscuit and a dumpling, it was remarkably full of flavor despite looking kind of cardboard-ish. I did alter the recipe a bit, by changing the quanities of the veggies and chicken, adding mushrooms, corn and potatoes, and reducing the sauce. I cooked mine in 2 round (2 qt.) pyrex dishes, but you could use individual casserole dishes or one large one.

Adapted from Food Network's Chicken and Biscuit Pot Pie

For the filling:

2 large chicken breasts, cut into bite size chunks

sea salt and fresh ground pepper

2 tbsp olive oil

1/2 cup carrot, chopped into small pieces

1/4 cup celery, diced

1/3 cup onion, chopped

1 cup russet potato, chopped into small pieces

6 baby bella mushrooms, sliced

1 cup green beans, trimmed and cut into bite size pieces

1 tsp minced garlic

2 tbsp all-purpose flour

3/4 cup 1% milk

3/4 low sodium broth

1/2 cup frozen peas

1/3 cup frozen corn

1 tsp dried thyme

For the biscuit crust:

1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil

1/2 cup lowfat buttermilk *

(*Or put a 1/2 tsp of white vinegar OR lemon juice in a measuring cup, and fill with lowfat milk to a 1/2 cup. )

To make the filling:

1. Preheat the oven to 375 degrees F. Spray casserole dish(es) with cooking spray. (I forgot this and had no problem with sticking.)
2. Season the chicken with salt and pepper. In a large skillet, heat 1 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
3. Add 1 more teaspoon of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots, celery and potatoes and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, mushrooms, garlic and a little more salt and pepper and cook for 3 minute more. Add the milk

4. Stir the flour into the broth until it is completely dissolved (I use a container with a tight fitting lid and shake to combine) and add to the pan. Cook, stirring, until the mixture comes to a boil, about 5 minutes. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas, corn and thyme and stir to combine. Spoon the mixture into the baking dish(es.)

To make the crust:

1. Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
2. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.

3. Drop the batter in mounds on top of the chicken mixture, spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 22 minutes.

Polenta Lasagna with Vegetable Bolognese

The only time I remember having polenta, it was fried and covered in a mushroom sauce. It wasn't anything I was crazy about, yet I knew I would really like polenta served another way, so I bought a tube of it, having no idea what I was going to make.

I went back to my fave blog, A Year in the Kitchen, and found her lasagna made with polenta instead of noodles. I would never normally attempt lasagna, since Sage thinks his mom's is the best in the world, but I knew this would be different. I went ahead with the bolognese, and followed the recipe as closely as I could, only making minor changes when necessary, due to what I had on hand.

It's rather time consuming, and halfway through I was thinking I should've made a simple sauce and just tossed sliced veggies into the layers...but once we had it, I was so pleased I'd taken the time to make this delicious sauce. This was so good!!! I did cook up a turkey Italian sausage, which I put on half of the lasagna for Sage. All three of us loved this dish. Maybe next time I'll attempt making the polenta from sctratch!

Polenta Lasagna with Vegetable Bolognese

Ashlee Wetherington, A Year In the Kitchen

One tube Polenta, sliced into 1/2 in. thick rounds (to make from scratch*)

Ricotta Mixture:
1 cup ricotta cheese (I used part-skim)
1 egg
1/2 cup mozzarella cheese (I used a Italian blend that also included parmesan)
salt and pepper
chopped fresh oregano and parsley (I used 1/4 tsp. dried parsley)

Bolognese:
1 tbsp. olive oil

1 green bell pepper, chunked
1 yellow bell pepper, chunked (I used 1/2 red pepper)
1 small zucchini, chunked (omitted, didn't have)
4 oz. cremini mushrooms (I used 8oz. baby bellas)
1 carrot, peeled, chunked (I used 8 baby carrots)
2 celery stalks, chunked
1 large yellow onion, chunked
3 garlic cloves, smashed (I used 2 tbsp, minced)
salt and pepper
2 tbsp. tomato paste (I used 1/2 can- I love tomato paste!)
1/2 cup dry red wine
1 15 oz. can tomato puree
2 tbsp. chopped fresh italian herbs (I subbed 1 tsp. Italian seasonings and 1 tsp. dried basil)
1/2 tsp. fennel seeds
Crushed red pepper flakes (I used 1 tsp.)

Extra mozzarella for topping

1 Turkey Italian sausage (if desired,) casing removed, crumbled and browned

*If making polenta, prepare first.

To make bolognese:

1. Heat a large saucepot over medium-high heat. Add oil.

2. Add vegetables (in small batches) to the food processor. Pulse until they are in a fine mince. Add to the pan with oil. Continue with all vegetables, season heavily with salt and pepper. Stir and cook until all moisture is cooked out and vegetables begin to brown, about 20-25 minutes. (Since I used double the mushrooms, mine took about 30 minutes to cook out the extra moisture.)

3. Add tomato paste and wine. Reduce. Add tomatoes and spices, stir and heat through. Taste and adjust seasonings.

To prepare lasagna:

1. Heat oven to 400 degrees.

2. Add all ricotta mixture ingredients to a small bowl, stir to combine.

3. Add 1/3 of the bolognese to a baking dish, top with half the polenta rounds. Spread the ricotta over the polenta, top with another 1/3 of the sauce. (This is where I added the cooked sausage to half of the dish.) Add the rest of the polenta rounds, top with sauce and mozzarella cheese shreds. Bake for 20 minutes, or until cheese is melted and sauce is bubbly.

4. Let sit 5-10 minutes to set, before serving.

Baked Penne with Spinach and Turkey Italian Sausage

One of my go-to dinners is a baked Italian-style casserole. Usually I make it with ground turkey and lots of peppers and mushrooms. Last night, I felt like mixing it up and using turkey Italian sausage and spinach. It was so good!

I asked Sage if he'd rather big pieces of sausage or for me to take the casings off and have the meat crumbled throughout. He said big pieces, but we both decided afterwards, we'd rather have had it the other way, since you didn't get the sausage in every bite. Plus it would be easier to cook. This makes a lot, but in my opinion, these types of dishes are even better the next day!

1/2 of a 14 oz box of multi-grain Penne (or Rotini or Ziti)

1 lb. (4 links) of Hot Italian Turkey Sausage

1 (10 oz.) pkg. of frozen spinach

2 tbsp minced garlic

1 small onion, chopped

1 (8 oz.) pkg. of sliced mushrooms

1 (15 oz) can of Italian style tomatoes, with juice

1/2 of a 6 oz. can of tomato paste

1 (8 oz.) can tomato sauce

1 tsp dried basil

1 tsp dried oregano

1 tsp red pepper flakes

1 1/2 cup part-skim mozzarella

Parmesan, for serving

1. Preheat oven to 350 degrees.

2. Cook pasta according to package dirrections.

3. In a large saute pan over medium high heat, brown sausages on all sides, adding just enough water to pan to keep sausages from sticking. Once browned, remove from pan. (Or remove from casings and cook until no longer pink.)

4. Meanwhile, remove spinach from package, and microwave in a bowl for 4 minutes or until no longer icy. Drain well.

5. To saute pan, add a few tablespoons of water to deglaze any stuck-on bits. Add garlic and onion and cook for 5 minutes.

6. Cut sausages into 1/2 inch pieces and return to pan. Rinse mushrooms and add to pan. Stir frequently until sausage pieces are no longer pink. Drain liquid from pan.

7. Reduce heat, and add spinach, canned tomatoes, paste, tomato sauce, and spices. Mix well.

8. In 9 x 13 glass baking dish, place drained pasta. Top with sausage mixture and stir gently to combine. Top evenly with shredded cheese and bake for 15 minutes or until cheese is melted and casserole is heated throughout.

9. Serve with grated/shredded parmesan.

Chicken Broccoli Rice Bake

This is my first post. Its not as healthy as the dishes I usually make, but it is so good! Sage had requested chicken and rice. With a side of peas, it is his favorite dinner ever. But I just don't like yellow rice. In the rice aisle at the grocery I spotted Zatarain's Cheddar Broccoli Rice, and even though I knew it was wasn't what he was thinking of, I figured I can make something good with that. The other night I put together this casserole, and it was delicious. I had hoped for some leftovers for lunch, but the four of us eating it ate it all. I don't buy a lot of boxed rice mixes, but I will definitely make this again.

1 box (5.7 oz) of Cheddar Broccoli Rice Mix

2 tbsp oil
½ medium onion, chopped
10 chicken tenders, cut into bite size pieces
1 Head of broccoli, cut into florets only
¼ cup milk
Seasoning blend to taste (I used Nature’s Seasoning)
1 cup shredded cheese (I used a 4 cheese blend)
¼ cup seasoned breadcrumbs

1. Preheat to 350 deg.
2. Prepare rice according to package, set aside.
3. Meanwhile, heat oil in skillet. Add chicken and onion, stirring frequently. Saute until chicken is cooked through.
4. Meanwhile steam broccoli until just before tender. Remove immediately from steaming water.
5. In an 8x11 ½ in. glass casserole, add chicken, onion and broccoli. Top with prepared rice and milk and stir gently to mix. (Could be done in a separate bowl and transferred.)
6. Top with desired amount of seasoning, then cheese, and then sprinkle breadcrumbs evenly over top.
7. Bake for 10-15 minutes or until cheese is melted and crumbs are lightly browned.