Cheesy Lasagna Rolls with Spinach and Ricotta

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2561

Apple Sandwiches with Granola and PB

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2535&utm_source=Responsys&utm_medium=email&utm_campaign=05_06_09_Recipe

Baked Quinoa with Spinach and Cheese

1 6-ounce bag baby spinach

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.

2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.

3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.

4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

From the New York Times

Alfredo Sauce for Chicken Alfredo, etc.

Cheese Sauce

edited from Whole Foods For the Whole Family: La Leche League International Cookbook (excellent book!)

Ingredients:
6 tbs. butter
4 tbs. whole wheat flour
2 1/2 c. milk
1 tsp. salt
2 1/2 c. Parmesan cheese

1. Melt butter in saucepan.
2. Stir in flour.
3. Add milk and bring to a boil, stirring until smooth and thick.
4. Add cheese.

OR Olive Garden Alfredo Sauce Recipe
from recipezaar

Yield: 1 Gallon

Ingredients

• 1 tablespoon pureed garlic
• 1 lb butter
• 2 quarts heavy whipping cream
• 8 ounces milk
• 1 lb parmesan cheese
• 4 ounces Fontina cheese
• 1 teaspoon salt
• 2 teaspoons black pepper

Directions

1. 1

   Brown Garlic puree.

2. 2

   Then add butter til melted.

3. 3

   Add heavy cream and milk.

4. 4

   Add parmeasan cheese, fontina cheese, salt and pepper.

5. 5

   Stir on medium high until thickens.

6. 6

   Turn off heat and continue to stir.

7. 7

   Serve over cooked alfredo noodles.

Chicken Alfredo

Ingredients:
Alfredo Sauce
Noodles
Chicken

Cook all ingredients as desired, add spices (salt, fresh ground pepper, etc.), and voila!

Chicken and Veggie Lasagna

Amazing!

edited from a Nov. 2007 Good Housekeeping magazine clipping

Prep: 25 mins
Bake: 45 mins

Makes 6 main-dish servings

Ingredients
4 tbsp. butter
1 pkg. (10 oz.) sliced mushrooms
1 sm. onion, finely chopped
1 clove garlic, crushed with press
1/3 c. flour
2 c. milk, warmed
1 can (14 to 14.5 oz.) chicken broth (1 3/4 c.)
8 no-boil lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 c. (1/2 in. pieces) chicken (10 oz.)
3/4 c. freshly grated Parmesan cheese
1 c. shredded part-skim mozzarella cheese (4 oz.)
Suggested extra ingredients:
Sweet red peppers
Chopped tomatoes
Extra cheese and/or canned grated Parmesan cheese for sprinkling
Salt and fresh ground pepper

Prep:
1. Cook noodles and spinach.
2. In 12-inch nonstick skillet, melt 1 tbs. butter on medium. Add mushrooms, onion, sweet peppers, and garlic. Add tomatoes if/when desired. Cook about 8 mins. or until mushrooms are lightly browned, stirring occasionally. Set aside.
3. Meanwhile, in 4-quart saucepan, melt remaining butter on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 mins. Set sauce aside.
4. Preheat oven to 375F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 c. sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of chicken, then 1/2 cup sauce; sprinkle with 1/4 c. Parmesan. Top with 2 noodles, mushroom mixture, 3/4 c. mozzarella, then 1/2 c. sauce. Top with 2 noodles, remaining spinach and chicken, then 3/4 c. sauce and 1/4 c. Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
5. Spray sheet of foil with nonstick cooking spray if necessary and cover baking dish. Bake lasagna 30 mins. Remove foil and bake 15 mins longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 mins. for easier serving.

Each serving: about 445 cals, 33g protein, 36g carbs, 18g fat (7g saturated), 3g fiber, 57mg cholesterol, 740mg sodium.

Restaurant Quesdilla Cheese

restaurant quesdilla cheese is a mix of

queso blanca (get that at Ingles)
sweet condensed milk
peppers
garlic

then you mix in some sharp cheese to get the texture you like!

Mango Chicken Curry

from SimplyRecipes

There's something about the combination of mango and chicken that just works. We eat mango chutney with roast chicken so often that I even started making my own chutney just so we wouldn't run out. Here is a mango chicken curry I whipped up the other day. I love it, but my father thinks it's a little on the sweet side, so feel free to reduce the amount of mango the recipe calls for if you want a little less sweet. Or add a little more vinegar. The amounts are approximate, feel free to experiment. Just don't let the mixture boil after adding the cream or it may end up a curdled mess.

Mango Chicken Curry Recipe

Print Options

• Print (no photos)
• Print (with photos)

Ingredients

• 3 Tbsp (or more) of vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 1/4 cup water
• 1 1/4 pounds skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins
• 1/2 cup heavy cream
• Salt and pepper
• Cilantro for garnish

Method

1 Heat 2 Tbsp oil in a large sauté pan over medium heat. Add onions and cook, stirring occasionally, until soft, about 5 minutes. Add the red bell pepper and another tablespoon of oil, cook for a couple more minutes. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan. Add the ginger and garlic, cook for one minute more.

2 Add the vinegar, water, and a 1/2 of the chopped mango to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

3 Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

4 Add remaining mango pieces to the pan. Stir in the cream. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.

Serve over rice. Garnish with cilantro. Serves 4.