Easy Peasy Skillet Lasagna

The only thing better than a gooey lasagna is a gooey lasagna that takes half the time to make. Lasagna that is just as cheesy, noodley and down right delectable as the regular kind, just substantially easier and much lighter. Lasagna,  my dear friends, that looks a little something, like-a-this.

Sure, it’s not as pretty as stacked lagasna made with vibrant vegetables, but guys, trust me when I say this, it’s JUST as savory, creamy, decadent and delicious.

If not more.

In addition to being oh-so-yummy, this skillet lasagna is lighter than most, completely vegetarian AND has only 7 Weight Watchers Points Plus points! For a gal who only gets 26 points a day, this is a god-send.

Plus, wine has 4 points, so you know that’s being calculated in there too. So technically, I only have 22 points a day.

So when I find meals like this that are SO mouth-watering you are thinking “and here’s another 6 pounds” with each bite for LESS THAN 8  points per hearty cup? I’m going to jump up and down and do my white-mom dance.

Maybe someday I’ll let you all be privy to my dance moves. Some have called it a mix between an outdated soccer mom & Elaine from Seinfeld. Don’t be intimated by that, though.

Easy Peasy Skillet Lasagna

Serves 4
Prep time: 10 minutes
Cook time: >10 minutes

Recipe adapted from Weight Watchers One Pot cookbook.

Ingredients:

• 1 1/2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced
• 2 (14.5 oz) cans Italian diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• 1/2 cup skim ricotta cheese
• 1/2 cup part skim mozzarella cheese
• 3 tablespoons Parmesan cheese
• About 6 ounces lasagna noodles, broken into thirds & fully cooked
• 2 tablespoons parsley (dried or fresh)

Directions:

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
2. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick.
3. Serve immediately with additional basil or parsley.

I love living in a world where I can eat this, THIS cheesy wonder before me, have a glass of wine AND STILL LOSE WEIGHT. I’ll say, Weight Watchers, you get a fist pump for that.

Nutritional information per 1 cup: 

Calories: 275
Fat: 3 grams
Carbohydrates: 42 grams
Fiber: 9 grams
Protein: 15 grams
Weight Watchers Points Plus Points: 7

http://nutritionfor.us/2012/02/eat-skinny-be-skinny-easy-peasy-skillet-lasagna/

Creamy Tortellini Soup

Makes: 4 servings

Prep: 20 mins Cook: 5 hrs to 6 hrs(low) or 2-1/2 to 3 hours (high)

 Ingredients

• 1  1 1/2 - 2 ounce envelope white sauce mix
  
  
• 4   cups water
• 1  14 ounce can vegetable broth
  
  
• 1 1/2   cups sliced fresh mushrooms
• 1/2  cup chopped onion
• 3  cloves garlic, minced
• 1/2  teaspoon dried basil, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon dried oregano, crushed
• 1/8  teaspoon cayenne pepper
• 1  7 - 8 ounce package dried cheese tortellini (about 2 cups)
• 1  12 ounce can evaporated milk
• 6  cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)
   
  Directions

  1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

  3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

  4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

  Nutrition Facts (Creamy Tortellini Soup)

  • Servings Per Recipe 4,
  • Calories 450,
  • Protein (gm) 22,
  • Carbohydrate (gm) 53,
  • Fat, total (gm) 18,
  • Cholesterol (mg) 34,
  • Saturated fat (gm) 7,
  • Dietary Fiber, total (gm) 2,
  • Sodium (mg) 1710,
  • Percent Daily Values are based on a 2,000 calorie diet

  ---

   http://www.bhg.com/recipe/soups/creamy-tortellini-soup/

 

Spinach lasagna roll ups

$8.01 recipe / $1.14 serving

Here is another super easy dinner idea with endless possibilities for variation. I can't exactly say that it's a "quick" recipe because it does have to bake a while but the actual assembly is really quick and easy.

I filled my Lasagna Roll Ups with spinach and cheese but you could also do mushrooms, pesto, or any meat. You really can make this one your own.

Combine the roll ups with a classic salad and some quick garlic bread and you've got a stellar meal that has "date night" written all over it. If you don't have a date, simply pop them into individual containers and freeze. When you're ready for a serving just take one out and microwave until it's cooked through. Take that, Marie Callender!





My "freezer recipe" this week was marinara sauce. I made a batch of sauce the day before, used about half for the roll ups and then froze the rest for use later. Jar sauce will work just as well if you don't have the time to make your own.

Total Recipe cost: $8.01
Servings Per Recipe: 7 (two rolls each)
Cost per serving: $1.14
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

INGREDIENTS		COST
1 lb.	lasagna noodles	$1.69
15 oz.	ricotta	$2.09
1 cup	shredded mozzarella	$1.18
1/4 cup	grated parmesan	$0.24
1 lg.	egg	$0.16
10 oz.	frozen spinach	$1.09
2.5 cups	marinara sauce	$1.09
to taste	salt and pepper	$0.05
as needed	non-stick spray	$0.05
TOTAL		$8.01

STEP 1: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.

STEP 2: While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.

STEP 3: When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

STEP 4: On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

STEP 5: Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.

STEP 6: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

Step By Step Photos

Begin boiling water for the noodles. While you're waiting for the water to boil, prepare the lasagna filling. Thaw and squeeze dry the spinach. I literally take the whole clump in both hands (clean hands!) and squeeze the living day lights out of it. Combine the "dry" spinach ina bowl with the egg, ricotta, mozzarella, parmesan, salt and pepper.


Mix it all up until it's evenly combined.


By this time the water is probably ready for the noodles (heavy boil). Add the noodles boil until soft but not mushy. Occasionally stir the noodles while they cook to prevent them from sticking to each other and the pot. Stir gently because torn noodles = not usable.


Once your noodles are cooked, drained and cool enough to handle, lay a few out on a clean surface. Spread a few tablespoons of filling over each noodle. The filling doesn't have to be that thick because once they're rolled up, it will be compounded and seem thicker.


Roll 'em on up. (preheat the oven to 400 degrees)


Place the rolled up noodles in a baking dish coated in non-stick spray. I was able to get 14 roll ups from that amount of filling. The number of roll ups you get will depend on how thickly the filling is spread on the noodles.


Cover the lasagna roll ups in marinara sauce, taking care to fully cover the noodles (this keeps them hydrated and soft). Cover the dish with aluminum foil (again to prevent drying during baking) and bake for 30 minutes at 400 degrees.



http://budgetbytes.blogspot.com/2011/01/spinach-lasagna-roll-ups-801-recipe-114.html

Broccoli Shells n' Cheese

$6.05 recipe / $1.01 serving

I got a request from Nelson (a BB reader) last week to make some homemade mac n' cheese and what a fantastic idea it was. I really need some mac n' cheese in my life right about now.

Of course, there is the issue of guilt surrounding eating large quantities of cheese so I added some good ol' broccoli to rationalize it all. ha. right. If you don't want broccoli, just leave it out, make everything else as directed and you'll have a good classic mac n' cheese.

Making a cheese sauce can be a little bit intimidating at first but give it a shot. Once you get the hang of it, it's super easy. The thickening action of the roux is kinda like magic, very mysterious but you gotta learn to trust it. It will thicken.

I like to use medium to sharp cheddar for my mac and cheese because I feel like cheese sauce needs that extra punch of flavor. I also ended up adding a little parmesan (another strong cheese) because after tasting the sauce I wanted it even cheesier! I despise a bland macaroni and cheese.

Then there is the hot sauce. I add just a little to add flavor but not really any heat. The hot sauce is completely optional. Many people add dry mustard which has a similar effect on the flavor. It just gives it a little zing. In the end, the cheese sauce is all about tasting and adjusting. And really, who's complaining about repeatedly tasting cheese sauce? No one.





Total Recipe cost: $6.05
Servings Per Recipe: 6
Cost per serving: $1.01
Prep time: 10 min. Cook time: 30 min. Total: 40 min.

INGREDIENTS		COST
8 oz.	pasta	$0.55
1 lg. crown	broccoli	$1.69
1/2 med	onion	$0.18
3 Tbsp	butter	$0.12
3 Tbsp	all-purpose flour	$0.03
2.5 cups	milk	$0.65
8 oz. (2 cups)	sharp cheddar, shredded	$2.49
1/4 cup	grated parmesan	$0.24
1 tsp	hot sauce (optional)	$0.05
to taste	salt and pepper	$0.05
TOTAL		$6.05

STEP 1: Get a large pot of salted water on to boil. Rinse the broccoli well and cut it into small florets.

STEP 2: The pasta and broccoli will be cooked in the same pot to save on dishes and time. When the water comes to a full boil, add the pasta. Set a timer for 8 minutes then add the broccoli. Cook the pasta and broccoli for two minutes more and then pour everything into a colander to drain. Set them aside until ready to add to the cheese sauce.

STEP 3: While the pasta and broccoli are doing their thing, you can begin the cheese sauce. Finely dice the onion and cook with butter over medium heat until softened (about 2-3 minutes).

STEP 4: Add the flour to the butter and onion. The flour and butter will form a paste like mixture (roux). Using a whisk, stir and cook the roux for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor.

STEP 5: Add the milk and whisk well to dissolve all of the flour clumps. Add freshly cracked black pepper at this point. Bring the mixture up to a simmer (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it's time to add the cheese.

STEP 6: Turn the burner off and whisk in the shredded cheese (and parmesan if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and hot sauce to taste.

STEP 7: Once you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli. Serve hot and gooey!

Step By Step Photos

I used one large broccoli crown... It was about the size a half bunch of broccoli.


Chop the broccoli into small, bite sized pieces. Do this before you begin anything else so that you can just toss it into the pasta water when it's ready.


I cooked the pasta and broccoli in the same pot to make things easier. The pasta takes 10 minutes (according to the box) and the broccoli takes 2 minutes or less. So, I cooked the pasta for 8, added the broccoli and cooked both for two minutes more. I also salted the cooking water because, again, I HATE bland mac n' cheese.


While you're waiting for the water to boil and the pasta to cook, you can get the cheese sauce going. It starts with cooking down some diced onion in butter. Cook them over medium heat until the onions have softened.


Once the onions are soft, add the flour.


The butter and flour will create a paste, or roux, which will thicken the sauce. Cook the roux while stirring for 1-2 minutes more to "cook out" the floury taste.


Next add the milk. Whisk the milk in good to dissolve any clumps of roux. Bring the mixture up to a simmer. The sauce will not begin to thicken until it begins to simmer. I also add the pepper at this point so that it simmers with the liquid and releases some flavor.


When the sauce is thick enough to coat the back of a spoon, it is time to add the cheese. The cheese needs to be shredded to properly melt in. Turn the burner off and whisk in the cheese(es) until everything is melted and mixed.


It's now time to taste and season. I added a few dashes of hot sauce and just a little salt.


Give it all a good stir and then serve it up!

This really was the perfect side dish to the raspberry chipotle BBQ chicken. PERFECT.


Hello, comfort food!

http://budgetbytes.blogspot.com/2011/02/broccoli-shells-n-cheese-605-recipe-101.html

Broccoli Fettuccine Alfredo

$5.48 recipe / $0.69 serving

So, this isn't really alfredo, it's more of a (not) alfredo recipe... I've made too many alterations for it to truly be alfredo, but it's still creamy and delicious!

I mean, I love alfredo with all of its buttery, creamy, parmesan-y goodness, but I also know that I can't afford to eat a 2,000 calorie meal. So, I made a few switches to lighten it up a smidge and added some broccoli florets to get in some green. If you like to live dangerously, go all out and use cream in place of the milk.

This pasta comes together super quick and uses staple ingredients so it's a nice standby for those nights that you just really don't feel like cooking. If you want to up the protein, you can quickly grill up some chicken breast on a countertop grill, slice it up, and then serve it on top. This is a super versatile recipe!

Oh, also, this recipe is super easy to cut in half... I just wanted to use the entire package of pasta and broccoli so I made a large batch.




Total Recipe cost: $5.48
Servings Per Recipe: 8
Cost per serving: $0.69
Prep time: 5 min. Cook time: 25 min. Total: 30 min.

INGREDIENTS		COST
16 oz.	dry fettuccine	$1.63
16 oz.	frozen broccoli florets	$1.29
1 clove	garlic	$0.08
4 Tbsp	butter	$0.45
4 Tbsp	all-purpose flour	$0.06
3 cups	milk	$0.94
1 cup	grated parmesan	$0.96
1/8 tsp	nutmeg	$0.02
to taste	salt & pepper	$0.05
TOTAL		$5.48

STEP 1: Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.

STEP 2: While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the "roux" that will thicken the sauce.

STEP 3: Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you'd prefer if you were eating the sauce alone. Once it's spread out over the pasta and broccoli it will taste more mild.

STEP 4: Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!

Step By Step Photos

Begin by boiling the water for the pasta. Once it reaches a full boil, cook the pasta according to the package directions. Reserve about a 1/2 cup of the pasta cooking water before draining it in a colander.


Meanwhile, cook the minced garlic and butter in a medium pot over medium heat until the garlic is softened (3-5 minutes).


Stir in the flour and continue to cook and stir this mixture for 2-3 minutes. It's important to cook this for a few minutes to slightly toast the flour. This prevents a "floury" flavor in the final sauce. Make sure to continually stir while it's cooking.


Next, whisk in the milk and increase the heat slightly (to medium-high). Allow the sauce to come up to a light simmer, whisking occasionally.


When the liquid reaches a simmer, the starch granules in the flour will swell and thicken the sauce. It should be thick enough to coat a wooden spoon as shown.


Turn the heat off as soon as it has thickened. Add the parmesan cheese and whisk until it melts in.


The cheese will further thicken the sauce. It should now coat a wooden spoon even more.


Season the sauce with salt, freshly cracked pepper, and a pinch (1/8th tsp or so) of nutmeg. Make the sauce slightly saltier than you'd think because once it's spread out over the pasta and broccoli, it will taste more mild.


Add the drained pasta back to the large pot that it was boiled in. Make sure the burner is turned off. Add the reserved pasta water and toss to loosen the pasta. Add the broccoli (thawed), and pour the parmesan sauce over top.


Toss the pasta and broccoli in the sauce until everything is well coated. Serve warm!


Easy-peasy! Ooh, peas would be nice in this instead of broccoli, too!

http://budgetbytes.blogspot.com/2012/02/broccoli-fettuccine-alfredo-548-recipe.html