Put That Burger Down! The bachelor's guide to healthy recipes the same way mom used to make it
By: Peter Christopher
put that burger down! The bachelor's guide to heatlhy recipes the same way mom used to make it
By: Peter Christopher Printed in Boston, Massachusetts
Table of Contents Fresh Vegetable Lasagne
p. 7
Chicken and Bisket Brunswick Stew
p. 9
Hearty Italian Soup
p. 11
Fresh vegetable Lasagne
Mom's homemade vegetable lasagne was my favorite of her dishes growing up. Thursday night every two weeks, was Lasagne Night. INGREDIENTS
DIRECTIONS
4 medium zucchini,
1. Preheat oven to 450째. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350째. Toss together vegetables and salt in a bowl.
halved lengthwise and thinly sliced (about 1 1/2 lb.) 1 (8-oz.) package sliced fresh mushrooms 2 garlic cloves, minced Vegetable cooking spray 1 medium-size red bell peper, chopped 1 medium-size yellow bell pepper, chopped 1 yellow onion, chopped 1/2 teaspoon salt 1 1/2 cups fat-free ricotta cheese 1 large egg 2 cups (8 oz.) shredded partskim mozzarella cheese, divided 1/2 cup freshly grated Parmesan cheese, divided 5 cups Basic Marinara Sauce 1 (8-oz.) package no-boil lasagna noodles
2. Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. 3. Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. 4. Bake, covered, at 350째 for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
Chicken and Bisket Brunswick Stew
Mom loved making homeomade stew. It was alsways nice to come home on a cold winter day to a warm bowl of chicken and bisket stew. INGREDIENTS
DIRECTIONS
2 large onions, chopped
1. SautĂŠ onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2 garlic cloves, minced 1 tablespoon vegetable oil 1 1/2 tablespoons jarred beef soup base 2 pounds skinned and boned chicken breasts 1 (28-oz.) can fire-roasted crushed tomatoes 1 (12-oz.) package frozen white shoepeg or whole kernel corn 1 (10-oz.) package frozen cream-style corn, thawed 1 (9-oz.) package frozen baby lima beans 1 (12-oz.) bottle chili sauce 1 tablespoon brown sugar 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon coarsely ground pepper 1 pound chopped barbecued beef brisket (without sauce) 1 tablespoon fresh lemon juice Hot sauce (optional)
2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours. 3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
Hearty Italian Soup
Classic Italian soup, with Mom's twist of course. Growing up with an older brother meant that if you wanted any soup, you'd better get there first.
INGREDIENTS
DIRECTIONS
1 (16-oz.) package mild Italian sausage
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. SautĂŠ onion in hot drippings 3 minutes or until tender. Add garlic, and sautĂŠ 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
2 teaspoons olive oil 1 large onion, diced 2 garlic cloves, minced 1 (48-oz.) container chicken broth 2 (15-oz.) cans cannellini beans, drained and rinsed 2 (14.5-oz.) cans diced tomatoes 1 teaspoon dried Italian seasoning 1 (5-oz.) package baby spinach 1/4 cup chopped fresh parsley 1/4 cup chopped fresh basil Freshly shaved Parmesan cheese
2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to mediumlow, and simmer 25 minutes. 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.