My PB + J

Veggie Lasagna

While on our diet I have been craving Stouffer’s Vegetable Lasagna, I couldn’t find a recipe out there so I created my own. It wasn’t too bad considering it was my first attempt but it needs a little revamping. For now, here is my take on a family favorite.

Melissa’s Veggie Lasagna:

  • 2 cups Shredded Carrots
  • 1 Tablespoon Refined Coconut Oil
  • 1 Crown of Broccoli, chopped
  • 2 Cremini Mushrooms, Diced
  • 1 White Onion, Diced
  • One Package, Frozen Chopped Spinach, thawed and moisture removed
  • 2 c. Low-Fat Ricotta Cheese (If you want to make Vegan Ricotta, recipe below)
  • 1 c. Vegan “Mozzarella” Cheese
  • 3/4 c. Panko Breadcrumbs
  • One Package Whole Wheat Lasagna Noodles, cooked according to directions
  • Alfredo Sauce (Recipe Below)
  1. In large pot, boil Carrots and Broccoli until tender (Do not over cook because it will continue to cook in the oven).
  2. In skillet, warm coconut oil until melted. Add in Mushrooms and onions until they sweat and have reduced in size, about 8 minutes.
  3. To assemble lasagna: Place 1/2 c. Alfredo sauce in bottom of your dish, layer pasta over sauce. Next make a thin layer of ricotta, then mushroom mixture and spinach. Top with another layer of pasta and sauce. Layer Broccoli mixture and then another layer of pasta. Keep repeating this process until all veggies, pasta and sauce are gone.
  4. Top lasagna with a thin layer of “mozzarella” cheese and panko bread crumbs.
  5. Bake in a 35o degree oven for thirty-five minutes, or until golden brown.

Recipe Courtesy of: My Noggin

For “Ricotta” Cheese

  • 14 to 16 ounces Firm Tofu
  • 3 Garlic Cloves
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Oregano
  • 3/4 Teaspoon Sea Salt
  1. In a food processor combine all of the ingredients until it is a puree.
  2. Use right away or store for up to one week

Recipe courtesy of: Skinny Bitch in the Kitch

Quick Vegan Alfredo Sauce

  • 2 TB. Vegan Butter
  • 3 t. Whole Wheat or Rice Flour
  • 1/2 c. Soy or Rice Milk
  • 1/8 c. Vegan Parmesan
  • Sea Salt and Pepper to taste
  1. Melt butter and then add flour and cook until lightly blonde
  2. Whisk in milk and then add in parm until melted
  3. Add salt and pepper
  4. Enjoy!

Recipe Courtesy of: My Noggin

Jerk Chicken Two-Ways

As we all know the last few days have been pretty hot, and living in house without a/c can be unbearable! So, Jim and I decided to grill some chicken and finally crack open the bottle of jerk seasoning we purchased ten months ago on our honeymoon in Jamaica. Last night we made grilled chicken with mango salsa and pineapple fried rice and tonight I used a leftover breast and created Jamaican jerk chicken wraps. I rarely finish my own meal when I cook and I can tell you I ate every last bite! Tasty, tasty!!

Night One: Jamaican Jerk Chicken w/ Pineapple Fried Rice

  • 4 boneless, skinless chicken breasts

  • 1 tsp. olive oil

  • Jerk Seasoning

  • Mango Salsa (I cheated! We had bought a container at Costco)

  • 2 c. White Rice

  • 1 can Pineapple Chunks

  • Bunch of Chives, chopped

  • 3 Tbl. Butter

  1. Preheat Barbeque

  2. In a shallow dish place chicken and coat with olive oil. Next, place jerk seasoning on chicken until well coated. Let stand for 15-20 minutes.

  3. In a saucepan combine rice with four cups of water and season water with salt. Bring to a simmer and then cover for twenty minutes.

  4. Once rice is cooked, place chicken on BBQ and cook for 6-7 minutes on each side.

  5. In a large skillet, melt butter. Add rice and combine with butter. Combine pineapple and chives. Stir occasionally until warmed through.

  6. Remove chicken from grill. Plate chicken with mango salsa and serve along side pineapple rice.

Night Two: Jamaican Jerk Chicken Wraps

  • 1 Thinly sliced Jamaican Jerk Chicken Breast

  • 1/2 Tomato, thinly sliced

  • 4 leaves of Romaine Lettuce

  • 1/4 Red Onion, thinly sliced

  • 1/4 c. Mango Salsa

  • 2 tsp. Light Cream Cheese

  • 2 Tortilla Wraps

  1. Warm tortillas slightly. Spread 1 tsp. cream cheese on each tortilla.

  2. Layer lettuce on cream cheese, and then tomato, onion, chicken and mango salsa.

  3. Wrap each like a burrito and cut.

  4. Enjoy!

Recipe Courtesy of: My Noggin!

Turkey Burgers

Jim has not eaten red meat in over two years so I have to get creative for some of my favorite comfort meals. This recipe comes from the weight watchers cookbook and it was fantastic! The burgers would also be great as meatballs or meatloaf. Give it a try, you won’t be disappointed!

Turkey Burgers

  • 3/4 lb ground turkey
  • 2 green onions chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup Monterrey jack cheese
  1. Mix the first six ingredients in a bowl. Blend in the cheese. (I opted to top the burgers with cheese instead).
  2. Form into four patties (mine made three)
  3. I grilled mine on the BBQ but you could cook them in a frying pan.
  4. Cook until done (roughly three-four minutes per side).
  5. Serve on hamburger buns with lettuce and tomato.

Recipe Courtesy of: Weight Watchers

Tortilla-Lime Chopped Salad

  • 5 leaves of Napa Cabbage
  • 8 leaves of Romaine Lettuce
  • 1/4 c. Tomato Basil Feta Cheese (I used regular because I had some to use-up).
  • 1/4 Tomato chopped
  • 1/2 Avocado chopped
  • 1/4 c. Crushed Tortilla Chips
  • 2 Limes, Juiced.
  • 1/4 Extra Virgin Olive Oil
  • 1/8 t. Kosher Salt
  • 1/8 t. Pepper
  • 1/8 t. Garlic Powder
  • Pinch of Sugar
  1. Thinly Slice Napa Cabbage and Romaine into strips.
  2. In a large bowl add the lettuces, feta, tomato and avocado.
  3. In a separate bowl combine the lime juice, salt, pepper, garlic powder, and sugar. Slowly drizzle in the olive oil until well combined.
  4. Toss over Salad and top with crushed tortilla chips.

Recipe Courtesy of: My Noggin!

Butternut Squash Tortellini

So, I am on a huge kick right now with butternut squash. Whether I roast it, have it as soup or have it pillowed in by delicate dough I am in food heaven! A few years back my friends and I went to dinner at Pomodoro in Orange County. I ordered the butternut squash with browned butter and I couldn’t savor each bite enough. This recipe is my take on the unforgettable sensation that graced my pallette.
Butternut Squash Tortellini
1 butternut squash, approximately 2 pounds, cubed
(I bought the pre-cubed bags from Trader Joes)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup) I used extra on the finished product.
1/4 teaspoon ground nutmeg
1 package small wonton wrappers
Brown Butter Sauce
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes

In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth.

To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel

Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin
Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure

Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet.

I look the hell, but I was having so much fun!

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

The finished product! I am so proud and it was even more tasty than I remembered!