Turkey-Spinach and Mushroom Manicotti

One day, I was browsing the pasta shelf in the store and I saw this Manicotti box. Out of curiosity, I bought it though I have no idea how to make it. What was interesting was the recipe in the box. It did sound too easy for me but I wondered if I could add meat to the recipe.

So I tried it the other day. I followed what was written on the box but not everything. Here's the list of the ingredients:

• 1 box (8 oz.) Barilla Manicotti
• 2 tbsp extra virgin olive oil
• 6 0z. organic mushroom, chopped
• 4 garlic cloves, minced
• 1 bag (6 oz.) spinach, chopped
• 2 organic eggs
• 1 container (15 oz.) ricotta cheese (low salt)
• 1/3 cup chopped fresh basil leaves, chopped
• 1 jar Marinara Sauce (No Salt Added)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 lb. ground turkey meat (lean)
  

Here's how I did it:

• Preheat oven to 350
• Cook Manicotti for 7 minutes, drain and rinse in cool water. Set aside.
• Heat oil in a pan over medium heat. Saute garlic, meat and mushrooms for 5 minutes. Stir in spinach and continue cooking just until spinach is wilted. Set aside to cool.
• Beat eggs lightly in medium bowl. Stir in ricotta and basil leaves (salt is optional). Stir in meat and vegetable mixture.
• Cover bottom of 13x9-inch baking dish with half of the sauce. Fill each manicotti with the mixture and put them in dish. Pour remaining sauce evenly over filled shells; sprinkle with cheese.
  
• Cover with foil and bake for 30 minutes. Uncover and continue baking 5-10 minutes or until cheese is melted on top.

Hubby and I both liked it. For sure, there's gonna be more repeats of this recipe.

Chocolate-Nut Torte with Strawberry Glaze

I always love chocolate cake but I cannot just make the regular one because my husband is into low-sugar and low-salt food. We have a bunch of diabetic magazines and booklets that have recipes for people who want to cut down their carb intake to control their weight. With the thought of making a dessert today, I tried so hard to find one that would make both of us happy and glad I found one.

This is how it looks after I took it out from the oven. I did not expect that it would come out this perfect. I thought that it would not grow since the baking powder I used was labeled "best by Sept. 2009." Hmmmm! So excited to cut it but... I need to wait. I was supposed to use Raspberry fruit spread for the glaze but I used Strawberry Preserves since it's available in the pantry.

I asked hubby to slice it after we had our dinner. He cut it into twelve parts which he said was the right portion size. No comment! But he later told me that he wanted to cut it smaller. When he saw my facial expression, he changed his mind. So I told him to just do it on his plate which he did.

We both like it for number one reason: it's not too sweet. Second: it's very chocolaty.

Here is the list of what you need if you want to try it yourself:

• 1 cup natural walnuts
• 1 cup sugar
• 2 large eggs, at room temperature
• 2 large egg whites, at room temperature
• 1 tsp vanilla extract
• 3/4 cup light olive oil
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp (no salt) baking powder
• 1/8 tsp salt
• 1/4 cup strawberry preserves

Here's how to do it:

• Preheat oven to 350 degrees. Coat a 10" pan with baking spray with flour.
• In food processor, finely chop walnuts with 2 tbsp of sugar. Set aside.
• In large bowl, with electric mixer at medium-high speed, beat eggs, egg whites and vanilla extract until foamy. Gradually beat in remaining sugar, 1 tbsp at a time until mixture is thick and pale in color, about 5 minutes. Turn mixer to lowest speed and add oil in slow, steady stream.
• In another large bowl, sift together flour, cocoa, baking powder and salt. Fold in walnut mixture. Gradually fold in egg mixture. Pour into prepared pan.
• Bake 30 to 35 minutes or until edges begin to pull away from pan sides and center is firm to touch. Cool in pan on rack.
• In small saucepan over low heat, melt fruit preserves until smooth. Spread over the cake and let stand 30 minutes or until spread is set.
• Servings: 12
  

Nutritional Values: 320 cal, 6 g pro, 31 g carb, 22 g fat, 3 g sat fat, 35 mg chol, 3 g fiber, 85 mg sodium ( sodium may be less because I used no salt baking powder)

Source: Outsmart Diabetes

Chicken Enchilada

Hubby likes enchilada but my problem is how to do it with less sodium because every recipe I look always have a scary amount of it. So I decided to make experiment one day using the ingredients in my mind. It turned out really good and less salty.

Here are the ingredients in case you want to try it:

• 2 cups cooked chicken (shredded)
• 1 small can tomato sauce
• 3/4 cup sour cream
• 1/2 cup cottage cheese (No Salt Added)
• 2 tbsp olive oil
• 1 cup green onions (chopped)
• 2 tbsp chopped green chiles ( from the bottle)
• 1 tbsp Outrageously Garlic (dried garlic)
• 1 cup shredded Mozzarella Cheese
• 3 pieces flour tortilla (for me)
• 3 pieces corn tortilla (for hubby)

Here's how to do it:

• Preheat oven to 350 degrees. Lightly grease a large baking dish.
• In a medium sauce pan over medium heat, warm olive oil and saute the green onions until tender (about 2 to 3 minutes). Add the Outrageously Garlic, then stir in green chiles, sour cream and tomato sauce. Mix well. Reserve 3/4 of the sauce and set aside. To the remaining 1/4 of the sauce in a sauce pan, add the shredded chicken and 1/2 of the Mozzarella Cheese. Stir together.
• Fill each tortilla with the chicken mixture, top with mozzarella cheese and roll up. Place seam side down in the prepared baking dish.
• Spoon the reserve sauce over rolled tortillas and topped with the remaining shredded cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese turns bubbly.
• Enjoy!
  

Classic Tuna Penne Casserole

I first made this dish during Lent season when we tried to refrain from eating meat as part of our fasting. I made my research in the web and found one tuna casserole that attracted my interest and curiosity. However, I have to substitute some of the ingredients to suit to our needs.

Hubby likes it so I often make them now, especially when we want to eat fish for a break from a meaty diet. Besides, it's just too easy that I can make it in just less than an hour.

Here are the ingredients, in case you want to try it:

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/4 cup of milk
• 1 cup Birds Eye® Sweet Garden Peas
• 2 tbsp. chopped red bell pepper
• 2 cans ( 6 ounces each) tuna, drained
• 2 cups Dreamfields penne, cooked and drained
• 2 tbsp bread crumbs ( I used whole wheat bread that I made and toasted)
• 1 tbsp butter, melted
  

Here's how to do it:

• Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

• Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.

• Bake for 5 minutes or until the bread crumb mixture is golden brown.

• Serving Suggestion: Serve with your favorite vegetable combination.

Have a nice meal and I hope you like it!

Coming Back....

After few months of silence, now I am trying to come back with renewed energy. To restart with, this site of mine is Undergoing MyBlogLog Verification and hope from here I will be as energetic as I was before....

Potato and Salmon Salad

During my first few months here in US of A, hubby's most favorite dish was cooked potatoes with garlic topped with Portuguese sardines. It was just that simple and for a period of time, we were crazy about it. It was quick and easy to make especially when we're running short of time until we got tired of it. We tried it with tuna and some other fish in cans but earlier this month, I tried it with salmon. It was hubby who gave me the idea because he had the terrible cravings for that dish.

The picture above shows his plate. He loved it and even told me to make it some other time.

Here is the list of the things you need in case you want to try this recipe:

• 6 to 7 potatoes, cut in bite-size chunks
• 1 can of pink salmon
  
• 4 cloves fresh garlic, minced
• half a bunch of Italian parsley
• 1/2 cup extra virgin olive oil
• 1/2 cup finely chopped black olives
• Salt to taste (optional)
  

Here is how to do it:

• Cook potato with garlic in water, then set aside. Make sure not to over cook it.
• On a big bowl, toss salmon, parsley, olives and half of the olive oil.
• Add cooked potatoes and the remaining olive oil then mix.
• Serve and enjoy!