Spinach, bacon and mushroom casserole
Servings: 12
Preparation time: 20 minutes; chilling time: 1 hour to overnight
Cooking time: 55 to 60 minutes; standing time: 10 minutes
INGREDIENTS
8 slices bacon, cut into 1/2-inch pieces
8 ounces thinly sliced mushrooms
1 medium onion, chopped
1 (16-ounce) loaf Italian bread, cut into 18 (1/2-inch) slices
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup grated parmesan cheese
8 eggs
2 1/2 cups 1% milk
2 teaspoons Italian seasoning, plus additional if desired
1/4 teaspoon coarse salt
1/2 teaspoon pepper
2 thinly sliced plum tomatoes, drained on paper towels
1 1/2 cups shredded Swiss cheese
Cook bacon in large skillet over medium heat until crisp; set aside. Remove drippings from skillet. Add mushrooms and onion to skillet; cook and stir 6 to 8 minutes or until liquid has evaporated. Arrange half the bread slices in a single layer in a 9-by-13-inch baking dish coated with cooking spray. Top with spinach, mushroom mixture, bacon and parmesan. Layer with remaining bread slices. In a large bowl, beat eggs with wire whisk. Add milk, Italian seasoning, salt and pepper; mix well. Gradually pour into baking dish. Top with tomato slices. Sprinkle with Swiss cheese. Sprinkle lightly with additional Italian seasoning, if desired. Cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.
Before baking, remove from refrigerator and let stand 1 hour. Heat oven to 325 degrees. Bake 55 to 60 minutes or until center of casserole is set and top is lightly browned. Let stand 10 minutes before serving.
Per serving: 283 calories, 18 grams protein, 12 grams fat (39 percent calories from fat), 5.4 grams saturated fat, 25 grams carbohydrate, 148 milligrams cholesterol, 529 milligrams sodium, 2 grams fiber. Carb count: 1.5.
Italian beans and vegetables
Servings: 6
Preparation time: 20 minutes
Cooking time: about 1 hour
INGREDIENTS
1 (1 1/2-pound) peeled, seeded butternut squash, cut into 1-inch chunks
3 (16-ounce) cans reduced-sodium cannellini beans, rinsed
1 large onion, cut into thin slices
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon lemon zest (yellow part only)
1 1/2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon coarse salt
1 cup unsalted vegetable broth
4 ounces (1 cup) shredded part-skim mozzarella cheese
1/4 cup parmesan cheese, freshly grated
Heat oven to 350 degrees. Microwave squash 5 minutes on high (100 percent power); drain. In a 9-by-13-inch baking dish, combine squash, beans, onion, spinach, lemon zest, thyme, sage and salt. Add broth; cover tightly with foil. Bake 45 minutes or until squash is tender. Remove cover and sprinkle with cheeses; bake uncovered 5 minutes or until cheeses melt.
Per serving: 309 calories, 18 grams protein, 5 grams fat (15 percent calories from fat), 2.5 grams saturated fat, 49 grams carbohydrate, 15 milligrams cholesterol, 994 milligrams sodium, 13 grams fiber. Carb count: 3.5.
Enchilada casserole
Servings: 8
Preparation time: 15 minutes
Cooking time: about 25 to 30 minutes
INGREDIENTS
2 tablespoons canola oil
1 medium onion, chopped
1 (19-ounce) can enchilada sauce
1 (16-ounce) can reduced-sodium black beans, rinsed
1 (14-ounce) can no-salt-added diced tomatoes
1 (11-ounce) can Mexican-style corn, rinsed
1 teaspoon chili powder
1 teaspoon cumin
1 (10-ounce) package (6-inch) corn tortillas, divided
3 cups cooked or canned chicken breast, chopped and divided
2 cups shredded reduced-fat Mexican-blend cheese, divided
Heat oven to 350 degrees. In a large nonstick skillet, heat oil on medium-high and cook onion 6 minutes or until tender. Stir in enchilada sauce, beans, tomatoes, corn, chili powder and cumin. Reduce heat to low and cook 5 minutes or until thoroughly heated, stirring often. Spoon 1/3 of sauce mixture into a 9-by-13-inch baking dish coated with cooking spray. Layer with 1/3 of the tortillas, half the chicken and 1/3 of the cheese. Repeat layers with 1/3 of the sauce and 1/3 of the tortillas, remaining chicken and 1/3 of the cheese. Top with remaining tortillas, sauce mixture and cheese. Bake 15 to 20 minutes or until golden and bubbly.
Per serving: 403 calories, 30 grams protein, 13 grams fat (28 percent calories from fat), 4.3 grams saturated fat, 43 grams carbohydrate, 62 milligrams cholesterol, 808 milligrams sodium, 8 grams fiber. Carb count: 3.
Peppermint ice cream cake
Horizontally slice a 10-inch angel food cake into three layers. Place the bottom layer on a serving plate. In a bowl, combine 1 quart vanilla ice cream (slightly softened), 6 (1 1/2-ounce) chopped chocolate-covered peppermint patties, 1/3 cup chopped pecans and 1/8 teaspoon peppermint extract; mix well. Spread 1/3 mixture on bottom cake layer; top with second cake layer and 1/3 of the mixture; repeat for last layer. Cover and freeze; remove from freezer 10 minutes before slicing to serve.
Pineapple bake
Heat oven to 350 degrees. Coat a 1 1/2-quart baking dish with cooking spray. In a large bowl, combine 2 tablespoons flour, 3/4 cup sugar, 3 beaten eggs, 2 beaten egg whites and 1 (20-ounce) can crushed pineapple with juice; mix well. Add 7 slices cubed white bread (crusts removed). Spoon into baking dish and drizzle top with 2 tablespoons melted butter. Bake 1 hour.
Mediterranean chicken
In a large bowl, combine 1 teaspoon minced garlic, 2 tablespoons dried oregano, 1/2 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper, 1/3 cup red wine vinegar and 1/3 cup olive oil, 24 bite-size pitted prunes, 6 ounces pitted Spanish green olives, 2 tablespoons rinsed capers and 2 bay leaves; mix well. Add 8 bone-in skinless chicken thighs; turn to coat. Marinate 6 to 24 hours.
When ready to cook, transfer chicken and marinade to a 4-quart or larger slow cooker. Stir 1/3 cup brown sugar and 1/3 cup dry white wine together; pour over chicken. Cover and cook on high 4 hours or until internal temperature of chicken is 165 degrees. Remove and discard bay leaves; serve chicken with fruit and juices. Makes about 4 servings.
