lightly sauteed chicken with roasted pepper Quinoa And roasted asparagus ...

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Roasted Vegetable Lasagna

my bad i forget to submit the title to lasagna

Roasted Vegetable Lasagna

Ingredients

  Olive oil cooking spray, for pans and baking dish

6   garlic cloves, unpeeled

3 pounds  plum tomatoes, halved lengthwise

4-1/2 teaspoons chopped fresh rosemary

2 cans (15 oz. each) fire roasted organic  crushed tomatoes

1 package (10 oz.)  White mushrooms, sliced

1 package (8 oz.)  baby Bella mushrooms, quartered

1 cup shredded mozzarella

1  eggplant, cut lengthwise into 1/4-inch-thick slices

3/4 cup  part-skim ricotta

1 cup shredded mozzarella

½  cup of parmesan cheese

12 (7 oz.)  oven-ready (no-boil) lasagna sheets

6 ounce medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices

Directions

1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly coat a large shallow baking pan with cooking spray.

2. Wrap garlic in foil, sealing tightly, and place in one corner of prepared pan. Arrange tomato halves, cut sides up, in same pan; season with  salt and pepper. Roast in upper third of oven, without turning, until garlic is softened and tomatoes are golden brown, about 30 minutes.

3. Carefully unwrap garlic, peel and transfer to a food processor fitted with a blade. Add roasted tomatoes and 2-1/2 teaspoons rosemary; pulse until tomatoes are chopped. Transfer to a large saucepan and stir in crushed tomatoes with puree. Simmer, stirring occasionally, until slightly thickened and reduced to 6-3/4 cups, about 15 minutes, for sauce. Remove from heat and keep warm, covered.

4. Meanwhile, lightly coat another large shallow baking 

. Meanwhile, lightly coat another large shallow baking pan with cooking spray. Arrange mushrooms, in a single layer, in prepared pan and roast in lower third of oven, stirring occasionally, until golden brown and tender, about 15 minutes. Transfer mushrooms in pan to rack to cool.

5. Meanwhile, preheat broiler and arrange rack 5 to 6 inches from heat. Lightly coat a large shallow baking pan with cooking spray. Arrange half of eggplant slices, in a single layer, in prepared pan and season with pepper. Broil, turning once, until golden brown, about 6 minutes. Transfer to a plate and repeat with remaining eggplant slices.

6. Stir together ricotta, mozzarella , parmesan and remaining 2 teaspoons rosemary in a bowl; season with pepper. Set aside.

7. Preheat oven to 375 degree F and arrange rack in center. Lightly coat a 13-by-9-by-2-inch baking dish with cooking spray. Evenly spread 1-1/2 cups sauce in bottom of dish and cover with 4 lasagna sheets, overlapping slightly if necessary. Evenly spread ricotta over lasagna and cover with half of mushrooms. Cover with half of eggplant slices, then spread evenly with 1-1/2 cups sauce. Continue layering with 4 lasagna sheets, 1 cup sauce, remaining mushrooms, and eggplant. Cover with remaining 4 lasagna sheets and top with remaining 2-3/4 cups sauce, spreading evenly. Arrange zucchini slices, in a single layer, over top.

8. Cover with nonstick foil and bake until lasagna sheets are tender and sauce is bubbling, about 40 minutes. Remove foil and sprinkle with Parmigiano-Reggiano; season with pepper. Bake, uncovered, until zucchini is golden and tender, about 15 minutes. Remove from oven; let stand 20 minutes before cutting and serving. Makes 10 servings.

Quinoa Recipe

1 cup quinoa, rinsed well 1 cup chopped onions 3 tablespoons tomato paste, 2 tablespoons chopped parsley/ cellentro   1/2 cup diced organic celery 1/2 cup diced red pepper 1/2 cup pine nuts 1 clove of  garlic Instructions: Cook the quinoa and onion,garlic in two cups water and let simmer in a covered ot on a low flame for 15 minutes. In a bowl, place the tomato paste, parsley, celery, peppers, nuts, and seasonings and mix well. Next, mix well with the quinoa/onion mixture and place in a glass loaf pan in the oven at 200 degrees for 30 minutes. Enjoy :)

Love the way you eat

Dinner shouldn’t be a job, it needs to be part of you, to know that you can feed yourself and your family good healthy food and under budget. You thing I`m crazy, well we all are but when it’s come to food I’m all IN!!!

We love different flavor hot spicy sweet or any, all you need to do use dose flavor in your cooking,    When you go to a restaurant and order food  you look at the food  description  

And then suddenly you starving, well the same method you use when you cook, talk to yourself what I feel today to eat? And have this conversion with yourself and try to apply those entire flavors in to your food.

In my house basic ingredients are; Olive Oil, Lemon, and Balsamic (I shouldn’t say salt and paper right!!!!!!!!!!!!!!!!)

I will post some recipe in this blog daily and if you have any question   please email me