Sauteed Asparagus with Mushrooms

I love this recipe.  The soy sauce is a nice addition to this dish & isn't overpowering at all.  I have to say, though, that this recipe is not made with exact measurements.  I'll try to list the amounts that I used but use as much or as little as your tastes would like.

Sauteed Asparagus with Mushrooms

• 1T oil
• 1 bunch asparagus, tough ends snapped off
• 1/4 onion, chopped
• 4-5 mushrooms, sliced
• 1 clove garlic
• a few splashes of soy sauce

Boil the asparagus for 3-4 minutes, drain.  In a frying pan, sautee onions, garlic, & mushrooms.  Add asparagus & cook a few minutes longer.  Add a few splashes of soy sauce & cook til heated.  Serve immediately.

Recipe by Sharon Lender

Roasted New Potatoes

This recipe was an easy & delicious way to make potatoes.  They tasted "fancy" but all three of my kids still liked them.

Roasted New Potatoes

• 1 1/2lb potatoes, quartered
• 2T olive oil
• 2 cloves garlic, minced
• 1t fresh Rosemary, chopped
• 1t fresh Thyme, chopped
• 1/2t salt
• 1/8t pepper

Combine all ingredients in a plastic bag; toss to coat.  Pour into a greased 9x13 baking dish.  Bake, uncovered @ 450 for 35mins or until potatoes are tender.

Recipe from Allrecipes.com

Lightened up Eggplant Parmesan

I've never tried eggplant before so I can't compare this lightened version to the original Eggplant Parmesan but we really liked this recipe.  The eggplant had a very mild flavor & the texture was similar to a very large mushroom.

Lighter Eggplant Parmesan

Servings: 8 servings \ Time: 60 minutes \ Old Points: 6 pts \ Points+: 8pts

Calories: 265.3 \ Fat: 12.4g \ Protein: 14.1g \ Carbs: 35.4g \ Fiber: 4.4g

• 1 large eggplant (2 lbs)
• 1 tbsp olive oil
• 12 oz fat free ricotta
• 1/4 cup + 2 tbsp  Romano
• 1/4 cup fresh parsley, chopped
• 1 medium egg
• 2 cups reduced fat mozzarella
• 3 cups homemade tomato sauce
• salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.

Recipe from Gina's Skinny Recipes

Parmesan Chicken

This is a meal I serve when I'm not really in the mood to cook.  I don't have to spend a lot of time in the kitchen & my family still gets a delicious home-cooked meal.

• 1/2c grated Parmesan cheese
• 6 boneless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1/2t garlic powder

Preheat oven to 400'.  Mix cheese, garlic & dressing mix in a bowl.  Moisten chicken with water, then coat with the cheese mixture.  Place in a 13x9 baking dish.  Top with additional cheese mixture.  Bake at 400' for 20-25 mins or until juices run clear.

Recipe from Zandra Wansgard (Pheasant Point 2nd ward)

Chicken Tetrazzini

This is one of my family's favorite recipes.  It makes me so happy when I find a meal that all 3 of my kids will eat.

• 3T margarine
• 1 medium onion, chopped
• 2C cooked chicken, cubed
• 6oz uncooked spaghetti
• 1t salt
• 1/4t pepper
• 1can cream of chicken soup (Campbell's Heart Healthy)
• 2 1/2c chicken broth (Swanson's)
• 2c fresh mushrooms, sliced
• 1/2c grated Parmesan cheese
• paprika to taste

Melt margarine in a skillet.  Add celery & onion & cook until vegetables are clear.  Layer chicken over the vegetables.  Layer dry spaghetti over the chicken.  Spaghetti can be broken into smaller pieces or most types of pasta can be used.  

Add salt, pepper, cream of chicken soup & chicken broth, making sure spaghetti is moistened.  Layer on the mushrooms & parmesan cheese.  Sprinkle paprika over top of all ingredients.

I add extra mushrooms.  It may look like a lot but once they cook down

it doesn't look like too much.

Cover & simmer for 20 mins.  

*Note:  Make sure you don't boil it.  If you do, the cheese will sink to the bottom & make a burn layer underneath.*

Serve with additional Parmesan cheese.

Recipe from the kitchen of Stephanie Turner

Vegas Roll

I love this roll with it's warm cream cheese.  It's a nice contrast to serve along side traditional cold sushi rolls.  This is another roll that would be good for "first timers" since the salmon is cooked.

Vegas Roll

• salmon, cut into a strip about 1/4" x 1/4"
• crab, cut into a strip about 1/4" x 1/4"
• avocado, sliced thin
• cream cheese, cut into a strip about 1/4" x 1/4"
• tempura batter, made per package directions
• spicy mayo
• eel sauce
• sticky rice
• 1/2 sheet nori

Start by putting the rice on the outside of the roll.  For the inside, layer salmon, crab, avocado & cream cheese.  Roll.  Dip into the tempura batter & deep fry.  Slice & drizzle top with spicy mayo & eel sauce.

Enjoy

Philly Roll

This one is very simple to make & even though it's not as "flashy" as some of the others, it is really good.  I love the flavor of the smoked salmon.  This is a good roll for someone who has never had sushi before since the fish is cooked.

Philly Roll

• 1/2 nori sheet
• 1/2c sticky rice
• cream cheese, cut lenghtwise from the block. About a 1/4" x 1/4"
• smoked salmon, cut into a strip about a 1/4" x 1/4"
• avocado

Start by making your sushi roll with the rice on the outside.  For the inside, layer the smoked salmon, cream cheese & the avocado.  Roll, slice & enjoy.