Greek Lamb and Feta Lasagna

GREEK LAMB AND FETA LASAGNA

(low calorie! about 321 per serving)

2 tsp olive oil
1-1/2 cups onion, chopped
1-1/2 Tblsp garlic, minced
1 Tblsp fresh rosemary, chopped
9 ounces lean ground lamb
9 ounces ground pork [or lean ground beef]
1-1/4 cups unsalted chicken stock
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1-1/4 cup part-skim ricotta cheese
1/2 tsp grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 Tblsp fresh rosemary, chopped

• Preheat oven to 375 degrees F.
• Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through pork); cook 14 minutes or until lamb and beef are browned, stirring to crumble. 
• Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. 
• Cover with foil; bake for 40 minutes. 
• Remove foil; let stand 10 minutes. 
• Sprinkle with rosemary.

recipe directly from CookingLight magazine, Marsh 2013 edition 

Spring Greens Salad w/ Fennel & Avacado

SPRING GREENS SALAD

with FENNEL & AVOCADO

1 tsp Dijon mustard
2 tsp honey
1/4 tsp kosher salt
1-1/2 Tblsp apple cider vinegar
1/4 cup olive oil
1 (9oz) bag spring greens
4 roma tomatoes, chopped
2 carrots, grated
2 medium fennel bulbs, trimmed of feathery stalks and thinly sliced
1 cucumber, peeled and chopped
1 avocado, chopped
2 Tblsp unsalted sunflower seed kernels

• Make the salad dressing: in a small bowl, whisk the mustard, honey, salt and vinegar. Drizzle in the olive oil, whisking to emulsify. Taste and adjust as needed.
• In a large bowl, combing spring greens, tomatoes, carrots, avocado, fennel and cucumber. Lightly toss to combine. Drizzle with some of the dressing, toss and taste, repeating until all ingredients are lightly coated.
• Top with sunflower seed kernels and serve immediately. 

This recipe can be found in this amazing cookbook:

And don't miss a chance to enter this amazing giveaway! SOOOO many ways to enter!

Fondue Fun: Tomato & Herb Fondue

"Fondue Fun"

from Southern Living's 

"Cooking for Christmas"

Two-Cheese-and-Honey Fondue
Tomato-and-Herb Fondue
Mixed Salad Greens
Mississippi Mud Fondue

For the Introduction to this series of recipes, click HERE

Tomato-and-Herb Fondue

Fondue:

1 tblsp butter

1/4 cup chopped sweet onion

2 garlic cloves, minced

2 (14.5oz) cans fire-roasted diced tomatoes

1 tsp tomato paste

1/2 tsp lemon zest

1/4 cup chopped fresh basil

Serve with:

Cubed, lightly toasted French bread; cubed, toasted cheese bread; chopped cooked chicken tenders; cooked meatballs; cook tortellini.

• Melt butter in a large saucepan over medium heat; add onion and garlic, and saute 3 minutes or until veggies are tender. Add tomatoes, tomato paste, and lemon zest; cook, stirring occasionally, 8 to 10 minutes. Remove from heat and stir in basil. Transfer to fondue pot' keep warm. Serve with desired accompaniments.

Mississippi Mud Fondue

I have no  picture of this one...got so wrapped up in chocolate that I forgot! Make this, and you'll understand.

Fondue:

1 cup heavy cream

1 (12oz) package dark chocolate morsels

1 (7oz) jar marshmallow creme

1/2 tsp vanilla extract

Serve with:

brownies, biscotti, graham crackers, marshmallows, chopped toasted pecans

• Bring cream to a boil in a large heave-duty saucepan over medium-high heat; reduce heat to low and simmer. Add chocolate morsels, and stir until melted and smooth. Stir in marshmallow creme and vanilla, stirring constantly until smooth. Transfer to fondue pot. Keep warm. Serve with desired accompaniments. 

TOMATO BASIL & PARMESAN SOUP

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery 
1 cup finely diced carrots 
1 cup finely diced onions 
1 tsp dried oregano or 1 T fresh oregano 
1 T dried basil or 1/4 cup fresh basil 
4 cups chicken broth 
½ bay leaf 
½ cup flour 
1 cup Parmesan cheese 
½ cup butter 
1-1/2 cups half and half, warmed
1 tsp salt 
¼ tsp black pepper 

•  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 
• About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. 
• Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end). 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.

recipe directly from We pass the time of day to forget how time passes Jan 23rd, 2012