These lasagna rolls are the perfect meal to freeze individually and thaw according to your dinnertime head count.
Canned artichokes give the rich filling its meaty heft. Feel free to sub sautéed ‘shrooms or spinach.
- 10 uncooked lasagna noodles
- 1 cup finely chopped sweet onion
- 2 teaspoons olive oil
- 3 garlic cloves, minced and divided
- 1 (24-oz.) jar tomato-and-basil pasta sauce
- 1 1/2 teaspoons sugar
- 1/4 teaspoon dried crushed red pepper
- 1 cup low-fat ricotta cheese
- 2 ounces 1/3-less-fat cream cheese, softened
- 1 (14-oz.) can baby artichoke hearts, drained and quartered
- 1 large egg white, lightly beaten
- 1/4 cup torn fresh basil
- 1/4 cup (1 oz.) freshly shredded Parmesan cheese
- Toppings: fresh basil, Parmesan cheese
- Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
- Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
- Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
- Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
Enjoy soup in the summertime by making this satisfying chowder with the season’s best produce. Top with cheese and bacon for kid appeal.
- 2 slices applewood-smoked bacon
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow summer squash, chopped
- 1 pound frozen white and yellow baby corn kernels, thawed and divided
- 2 1/4 cups 1% low-fat milk, divided
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
- Cook bacon in a large Dutch oven over medium-high heat until crisp.
- Remove bacon from pan, reserving 2 teaspoons drippings in pan.
- Crumble bacon, and set aside.
- Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
- Reserve 1 cup corn; set aside.
- Place the remaining corn and 1 cup milk in a blender; process until smooth.
- Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined.
- Add pureed mixture and reserved 1 cup corn to pan.
- Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly.
- Stir in 1/8 teaspoon salt.
- Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
If you’re looking for something different to do with your garden surplus of zucchini, one bite of these Fried Zucchini Straws and you’ll be hooked.
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon kosher salt, divided
- 4 large eggs, lightly beaten
- 4 cups panko (Japanese breadcrumbs)
- 4 tablespoons all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 medium zucchini (about 1 lb.), cut into 1/4-inch-thick strips
- Canola oil
- 1 cup grated Parmesan cheese
- Combine 2 cups flour, next 2 ingredients, and 1 teaspoon salt in a shallow dish.
- Whisk together eggs and 3 Tablespoons water in another dish.
- Process breadcrumbs in a food processor 10 to 15 seconds or until finely ground.
- Combine breadcrumbs, 4 Tablespoons flour, oregano, pepper, and remaining 2 teaspoons salt in a third shallow dish.
- Dredge zucchini, in batches, in flour mixture; dip in egg mixture, and dredge in breadcrumb mixture.
- Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 325°.
- Fry zucchini, in batches, 1 to 2 minutes or until golden.
- Drain on a wire rack over paper towels.
- Sprinkle with Parmesan cheese.
Split baked biscuits, and top with ham and mustard for the World’s Best Ham Sandwich! We promise.
- 1/2 cup butter (1 stick), frozen
- 2 1/2 cups self-rising flour
- 4 tablespoons drained dill pickle relish
- 1 cup chilled buttermilk
- Parchment paper
- 2 tablespoons butter, melted
- Preheat oven to 475°. Grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
- Make a well in center of mixture. Stir dill pickle relish into buttermilk; add buttermilk to flour mixture, and stir 15 times. Dough will be sticky.
- Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.
- Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.
- Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.
The search for the perfect crunch is over! These classic Fried Green Tomatoes get it right with a cornmeal-and-flour crust.
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour, divided
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 medium-size green tomatoes, cut into 1/3-inch slices
- Vegetable oil
- Salt to taste
- Combine egg and buttermilk; set aside.
- Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
- Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
- Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
A wonderful sour cream and pineapple custard is cooked slowly on the stove until thick and creamy. When cool, it ‘s poured into a graham cracker crust, covered with a sweetened whipped meringue, and baked until the swirls of meringue are golden.
- ¾ cup white sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1 (15 ounce) can crushed pineapple, undrained
- 1 cup sour cream
- 1 tablespoon lemon juice
- 3 eggs
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ⅓ cup white sugar
- 1 (9 inch) graham cracker crust
- Preheat oven to 350°
- Separate the eggs.
- In a saucepan over medium heat mix ¾ cups of the white sugar, the flour, salt, crushed pineapple, sour cream and lemon juice. Cook over medium heat until the mixture is thick and bubbly. Stir a small amount of the cooked mixture into the beaten egg yolks then stir egg yolks into the cooked mixture. Continue to cook, stirring constantly, for 2 to 3 minutes longer. Remove from heat and let cool.
- Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually stir in the remaining ⅓ cup sugar and continue to beat egg whites until stiff and glossy.
- Spoon cooled filling into graham wafer crust and top with the meringue. Bake at 350° for 12 minutes or until golden. Let pie cool and serve.