Monday, April 26, 2010

Biggest Loser Salsa Vinaigrette

1 cup roasted tomato salsa (or your favorite salsa)
1/4 cup cider vinegar
3 tbsp extra-virgin olive oil
1/2 tsp ground black pepper

Combine the salsa, vinegar, oil, and pepper in a blender of food processor til smooth.

We had this over a grilled chicken salad and it was so good.

Tuesday, April 20, 2010

Biggest Loser Veggie Lasagna

2 Large zucchini, ends trimmed, thinly sliced lengthwise
3 links lean turkey Italian sausage
1 red bell pepper
1 cup diced yellow onion
1 tsp minced garlic
1 cup low fat marinara sauce
2 egg whites
1 (15 oz) container of ricotta cheese (I used cottage cheese)
2 tsp Italian seasoning
1/2 tsp ground black pepper
2/3 cup shredded low fat mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees. Lightly coat 8*8 pan with olive oil cooking spray and set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on sheet. Spray with olive oil. Broil or grill the zucchini for about 8 minutes. Set aside to cool.

To prepare meat sauce, cook the sausage in a nonstick skillet over medium high heat for about 3 minutes. Stir occasionally and break up pieces. Add the bell pepper, onion, ad garlic. Cook about 4 minutes longer. Stir in marinara sauce and bring to a boil. Reduce heat and simmer for about 5 minutes. Sauce will be thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta and seasonings until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared dish. Layer on half of the zucchini slices, followed by half of the ricotta mixture, and half the mozzarella cheese. Repeat with remaining meat sauce, zucchini, ad cheese. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until bubbly. Let stand 5 minutes before serving.

Sunday, April 18, 2010

Scissor Holder

My Sister-in-law made me this cute Scissor Holder. I love it. It can hang on the wall and keep my scissors out of reach of little fingers. If you look close, there is actually a two more pockets for two more pairs of scissors. Isn't it cute!

Thursday, April 1, 2010

April Fool's Day Cupcakes

We made these really fun Meatloaf Cupcakes for Dinner tonight. They were so fun to make and the kids loved them. I think I will be making them for Landon's birthday too. So fun! The recipe came from Family Fun.

  • 1 pound lean ground beef ( I used ground turkey)
  • 1/2 cup seasoned bread crumbs
  • 1 cup grated Monterey Jack cheese
  • 3 tablespoons ketchup
  • 1 egg
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon pepper
  • 3 cups mashed potatoes
  • Food coloring
  1. Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.

  2. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).

  3. Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.

  4. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.

Happy April Fool's Day!