Meatless Monday: Mushroom & Spinach Lasagna Rolls

Lasagna has always been a comfort meal, and I wanted to do a quick change up and try a meatless version. Well this recipe turned out so well, my husband requests it more than my meat filled version. 

Grab the recipe below. 

Mushroom & Spinach Lasagna Rolls

Yields 12

Meatless, Hearty, & Chunky. A great meatless dish for someone looking to add more meat-free dishes to their recipe box.

Ingredients

1.      12 Lasagna noodles

2.      16 oz container of Ricotta Cheese (I use whole milk Ricotta)

3.      1 Large Egg

4.      1 & 1/2 cups Fresh Parmesan Cheese

5.      2 cups of Fresh Spinach

6.      1 Container of Baby Bella Mushrooms diced

7.      1 Large Shallot Diced

8.      Marinara Sauce- (grab recipe on the site) allow to simmer on low while you're making the rolls

9.      2 Tablespoon Butter

10.    Salt

11.    Pepper

Instructions

1.      Pre-heat oven to 350

2.      While oven is preheating boil water for pasta

3.      Boil 12 Lasagna noodles for 7/12 minutes, drain and allow to cool on a sheet tray

4.      Heat butter in a skillet

5.      Add diced mushrooms and shallots and saute until soft

6.      Combine Ricotta and large egg, stir until smooth.

7.      Stir in 1/3 cup Parmesan Cheese, Season with Salt, Pepper & set aside

8.      To build rolls

9.      Lay each lasagna pasta flat and spread Ricotta Cheese Mixture evenly across pasta

10.    Layer with spinach leaves length-wise

11.    Layer mushroom and shallot mixture

12.    Once complete, roll the noodle and its goodies to create a small circular roll shape.

13.    Spoon half of marinara sauce in the bottom of 9x13 pan

14.    Create a single layer of lasagna rolls

15.    Spread remaining Marinara Sauce atop rolls

16.    Sprinkle remaining Parmesan Cheese atop rolls

17.    Repeat until 12 rolls are complete

18.    Bake at 350 until Golden and bubbly, typically about 30 minutes.

19.    Serve and Enjoy!

- Candace is an Indianapolis native who blogs good eats and food for the soul at foodlovetog.com

Meatless Monday: Roasted Brown Sugar Cayenne Squash

Squash is one of the vegetables that I found tends to intimidate people. I’ve learned that some people think that cooking squash is hard. Well I’m here to tell you,  Squash is so easy to cook. Your oven will do all the work if you let it. Well, most of it. Check out my twist on Roasted Acorn Squash. I think you’ll enjoy it. Buttery, sweet and it has a kick thanks to my friend Cayenne. You should meet her, she’s hot! 

Grab a squash and make this recipe today!

Roasted Brown Sugar Cayenne Squash

Serves 2

Buttery, creamy and spiced up with Cayenne pepper. This one pan wonder is sure to please even the pickiest eaters.

Ingredients

1. 1 Acorn Squash, split in half with seeds scraped and removed
2. 2 Tablespoons Butter
3. Pinch of Salt
4. Heavy Pinch of Red Cayenne Pepper
5. 2 Tablespoons Brown Sugar

Instructions

1. Pre-Heat oven to 400 degrees
2. Clean Inside of Acorn Squash and pat dry paper towel
3. Sprinkle cavity with Kosher Salt and Red Cayenne Pepper
4. Spoon in equal amounts of Brown Sugar into each half
5. Top with Butter
6. Roast in oven at 400 degrees for 45- minutes to 1 hour, until squash is tender
7. Serve hot and enjoy!

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the Recipe developer, Content creator and Recipe slanger at FoodLoveTog. FoodLoveTog is a food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

MEATLESS MONDAY: ROASTED CHERRY TOMATO & CLEMENTINE CROSTINI

The first #MeatlessMonday of 2015! We made it! I’m glad you’re here. 

Today I’m sharing an appetizer that will appease meat-eaters and vegans alike. Roasted Cherry Tomato & Clementine Crostini. Yep. Savory. Savory. Savory. Cherry Tomatoes and Citrus. An unlikely pair. This is what happens when I have items in my fridge that I don't want to go to waste and I'm in need of a tasty snack.  I'm quite resourceful when it comes to odds and ends in the fridge. Creating this recipe was quite fun.

Enter bread, balsamic and my oven. This simple recipe will be delight your taste buds and please a crowd if you're entertaining. Roasting the veggies pulls out a sweetness that is unmatched. The tang of Balsamic adds a nice rounded touch what I'm calling "the duo of delight".  

Ingredients

1. 10-15 Cherry Tomatoes Halved
2. 12 Clementine Segments
3. 1/3 cup Balsamic Vinegar
4. Pinch of Salt
5. Black Pepper
6. 4 Tablespoons Butter
7. Extra Virgin Olive Oil
8. 5 Slices of Bread

Instructions

1. Preheat Oven to 350
2. Lightly Coat a sheet pan with Extra Virgin Olive Oil
3. Toss Tomatoes and Clementine Segments in Balsamic Vinegar and Spread on sheet pan
4. Season with Salt & Pepper
5. Bake for 30-35 minutes until softened
6. While the tomatoes and clementines roast
7. Cut out rounds of bread slices, each piece should yield two rounds
8. Melt butter in a saucepan
9. Toast each round in butter until lightly golden and crisp
10. Top each crostini round with Tomato and Clementine mixture
11. Serve warm and enjoy!

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the Recipe developer, Content creator and Recipe slanger at FoodLoveTog. FoodLoveTog is a food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

Meatless Monday: Sweet Potato Pecan Bread

The Sweet Potato is one of my favorite vegetables. I love that can eat it all year long in a variety of ways.. steamed, roasted, baked in a pie, chopped in a hash for breakfast, the possibilities are endless for the sturdy vegetable. In honor of Fall, I decided to whip up this cake, instead of my usual Banana Nut Bread. I’m so glad I did.. I mirrored this recipe after my Granny’s Banana But Bread, only this one is Eggless and Milk-free. Yep, it is quite possible to bake a moist bread without eggs or milk. I dare you to try it!

Check out the recipe below.

Eggless. Milk-Free. Delightful. This almost Vegan recipe is moist, hearty and full of the flavors of Fall. This one bowl recipe is sure to please!

Total Time

1 hr 15 min

Total Time

1 hr 15 min

Ingredients

1. 1 Large Sweet Potato (Cooked and Mashed) ( to yield 1 cup )
2. 1/2 stick of Melted Butter
3. 1/2 Cup Dark Brown Sugar
4. 1/2 Cup White Sugar
5. 1 Teaspoon Vanilla Extract
6. 1/3 Cup unsweetened Applesauce
7. 1 Teaspoon Baking Soda
8. Pinch of Salt
9. 1 and 1/2 Cups AP Flour
10. 1/2 Teaspoon cinnamon
11. 1/4 Teaspoon Nutmeg
12. 1/3 Cup Chopped Pecans

Instructions

1. Preheat Oven to 350
2. In a large bowl combine Mashed Sweet Potatoes, Sugars, Nutmeg, Cinnamon,& Applesauce
3. Stir gently to combine
4. Add Baking Soda, Salt, Melted Butter, Vanilla Extract
5. Add flour and stir well to combine all ingredients
6. Fold in Chopped Pecans
7. Add mixture to a prepared loaf pan
8. Bake on 350 for one hour or until a toothpick inserted in middle of bread comes out clean
9. Let Cool and Serve along side your favorite milk.

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the Recipe developer, Content creator and Recipe slanger at FoodLoveTog. FoodLoveTog is a food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

Meatless Monday: Pear & Pomegranate Spinach Salad

It's Monday! I'm Candace and I'm here from FoodLoveTog to share a recipe for Meatless Monday.  I know what you're thinking. "The bacon lady does Meatless Monday?" Yes, more often than you think. While I do have my love for bacon, I do recognize that I can not have bacon every single day with every single meal. Going Meatless is an excellent way to curb my bacon addiction. That said, I do have moments where all I'm craving is a giant spinach salad. Enter this baby: Pear & Pomegranate Spinach Salad with  Pomegranate Vinaigrette. Yes, you can make a delicious salad and your own dressing at home! Try it, it's easier than you think.
The flavors of Fall are all throughout this salad. Sweet Bartlett pears, tangy Pomegranate seeds, chunky blue cheese and crunchy Pecans. The dressing has a balsamic vinegar base, but when matched with sweet and tangy pomegranate juice, it's kicked up a bit. Simple, yet full of flavor.
Checkout the recipe below.

Pear & Pomegranate Spinach Salad with Pomegranate Vinaigrette

Ingredients 

1 Large bunch of Spinach Leaves for Salad (cleaned and prepped)

1 Bartlett Pear, Seeded and Sliced thinly

1 Handful of Chopped Pecans

1 Handful of Pomegranate Seeds

1/3 cup of Blue Cheese Crumbles

For the Pomegranate Vinaigrette

1/4 cup Balsamic Vinegar

1/3 cup of Pomegranate juice

½ teaspoon salt

Several cracks of cracked Black Pepper

¾ cup of Extra Virgin Olive Oil

Directions

To Prepare Salad:

Add Spinach to large salad bowl

Mix in Chopped Pecans.

Mix in Blue Cheese Crumbles.

Top with sliced Bartlett Pear.

Sprinkle Pomegranate Seeds on top of salad just before serving.

To Prepare Pomegranate Vinaigrette:

In a bowl, combine by whisking Balsamic Vinegar, Pomegranate juice, salt, and fresh Black Pepper.

Slowly whisk in Extra Virgin Olive Oil and whisk until emulsified.

Spoon desired amount over dressing.

Toss gently

Serve immediately.

Enjoy!

Candace Boyd Wylie is an Indianapolis, Indiana native who believes in the power of a good meal.  She is the recipe developer and content creator and FoodLoveTog. A food blog that is dedicated to sharing good eats and food for the soul. Candace is a wife, mother, daughter, sister and CWUW supporter.. She can be found on the web at FoodLoveTog and at BoydWyliePhoto

Coconut Vegetable Curry

Coconut Vegetable Curry


This is a lighter, cholesterol-free vegetarian curry.
Per serving: 200 calories and 11g fat
Saves: 172 calories and 19g fat!

Ingredients:

This vegetarian makeover recipe replaces beef with vegetarian protein, regular high fat coconut milk with light, and reduces the amount of cooking oil.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover

1 Tbsp oil
1 medium onion, chopped
2 tsp mild curry paste
1 tsp crushed garlic
1 cup broccoli florets
1 medium carrot, sliced
1 medium zucchini, sliced
8 baby squash, quartered
1 cup light coconut milk
1/2 tsp salt
14 oz Loma Linda Tender Bits
Traditional Recipe
2 Tbsp oil
1 medium onion, chopped
2 tsp curry paste or sauce
1 cup broccoli florets
1 medium carrot, sliced
8 baby squash, quartered
1 cup regular coconut milk
1/2 tsp salt
1 tsp soy sauce
1 lb beef strips

Directions:

RECIPE MAKEOVER:
Heat oil in a large frying pan. Add onion, curry paste and sauté until golden.

Add garlic and remaining vegetables. Continue to sauté for 5 minutes or until vegetables are tender. Stir through coconut milk, Loma Linda Tender Bits and salt. Heat through and serve.

Variations:

Serve with rice, if desired (serving suggestion is not included in the recipe analysis).

Author:
Recipe Makeover by Family Health Network

CWUW Supports the "Meatless Monday" Campaign

"Meatless Monday is a national health campaign to help Americans prevent heart disease, stroke, diabetes, and cancer - four of the leading causes of death in America."

CWUW supports the Meatless Monday campaign.
Please visit the Meatless Monday website to learn more
about how to go Meatless at least once per week.


LIVE LIFE WELL

Recipe from the Meatless Monday website:

http://www.meatlessmonday.com/

Jamaican Jerk Tofu
Makes 6 servings

This is the kind of miracle dish that can convert anyone to tofu. The Jamaican "jerk" seasoning is sure-to-please. It's sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nicely chewy.

Ingredients
1 pound extra firm tofu, drained, sliced and pressed (see directions)
1/2 large sweet onion, roughly chopped
4 cloves garlic
2 tablespoons fresh ginger, grated
Juice of 2 limes
Zest of 1 lime
2 tablespoons soy sauce
2 tablespoons olive oil
3 tablespoons pure maple syrup
1 tablespoon dried thyme
2 teaspoons allspice
1/2 teaspoon cayenne
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you like spicy)

Directions
Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for an hour or two. Pressing the tofu is a way to get the extra moisture out - and the drier you can get the tofu, the more of the flavorful marinade it can absorb.

Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour or two, flipping the slices about halfway through

Heat a skillet with a small amount of olive oil over medium high heat. When the pan is hot, lay the tofu slices in a single layer and saute until crispy and browned. That will take 8-10 minutes on each side.

Nutrition Information per Serving
Calories: 161; Protein: 9g; Fat: 9g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 543 mg; Fiber: 1g