Recipes

February is Heart Month!

Featured recipes for the month of February 2013

Zucchini Lasagna
Zucchini Surprise
Baked Acorn or Butternut Squash
Grapefruit Pound Cake

Don't be afraid to substitute!


Zucchini Lasagna

Ingredients:
  • 6 cups zucchini (sliced lengthwise)
  • 1 cup tomato sauce
  • 1/8 tsp of garlic powder
  • 3/4 cup shredded low fat cheese
  • 1/2 lb lean ground beef
  • 1 tsp Italian seasonings
  • 1 cup dry curd cottage cheese

Directions:

1.

In a medium sized skillet, brown lean ground beef.

2.

Stir in tomato sauce, Italian seasonings, salt and garlic powder.

3.

Arrange 3 cups of zucchini in the bottom of 8 inch casserole dish.

4.

Spoon on half the ground beef mixture and then half the cottage cheese.

5.

Sprinkle with half the cheese.

6.

Repeat with remaining, zucchini, ground beef and cottage cheese.

7.

Bake at 325 degrees for 40 minutes.

 

Serves 4

Children's Help Your Heart Cookbook


Zucchini Surprise

Ingredients:
  • 12 Corn Chips- coarsely broken
  • 2 Zucchini - small (8 inch) , sliced very thin lengthwise
  • 1 Cup. Salsa - mild or medium
  • 2 Cups Mozzarella Cheese
  • 2 Tomatoes - Medium, thinly sliced

Directions:

1.

Break corn chips and layer on bottom of an 8X8 inch baking dish.

2.

Lay sliced zucchini over chips, spoon on 1/2 cup salsa, cover with cheese.

3.

Make another layer of zucchini, sliced tomatoes, and cheese.

4.

Make a third layer of zucchini, 1/2 cup salsa, and cheese.

5.

Bake at 350 degree F, for 20 to 30 minutes (until zucchini is tender). Do not cover.

Rita - Finalist 2010 PA Simply Delicious, Simply Nutritious Vegetable Recipe Contest


Baked Acorn or Butternut Squash

Ingredients:
  • 1 whole squash
  • 1 Tbsp Polyunsaturated Margarine
  • 1 tsp Brown Sugar

Directions:

1.

Bake whole squash at 400°F for about 1 hour.

2.

Cut squash in half, scoop out seeds.

3.

Scoop out pulp and mix with 1 Tbsp polyunsaturated margarine and 1 tsp brown sugar.
(For lower calorie version, omit margarine and brown sugar and try cinnamon and nutmeg.)

4.

Return mix to shells or place in casserole and heat thoroughly.


Grapefruit Pound Cake

Blossoms from the floral essence of grated grapefruit rind, while fresh grapefruit juice packs refreshing flavor to the powdered sugar glaze which is drizzled over this moist pound cake.


Ingredients:
  • Baking spray with flour
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking powder
  • 5/8 teaspoon salt, divided
  • 1 and 2/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 6 ounces 1/3-less-fat cream cheese
  • 2 large eggs
  • 1/4 cup canola oil
  • 2 tablespoons grated grapefruit rind
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup fresh grapefruit juice
  • 1 and 1/4 cups powdered sugar

Directions:

1.

Preheat oven to 325°F.

2.

Coat a 10-inch tube pan with baking spray.

3.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

4.

Combine flour, baking powder, and 1/2 teaspoon salt, stirring well.

5.

Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy.

6.

Add eggs, 1 at a time.

7.

Beat in oil, rind, and vanilla.

8.

Add flour mixture and milk alternately to batter, beginning and ending with flour.

9.

Spoon batter into pan; bake at 325°F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.

10.

Cool in pan on a wire rack 10 minutes.

11.

Invert cake.

12.

Cool on rack.

13.

Place juice in a saucepan over medium-high heat; bring to a boil.

14.

Cook until reduced to 3 tablespoons (about 4 minutes).

15.

Cool slightly.

16.

Stir in powdered sugar and remaining 1/8 teaspoon salt.

17.

Drizzle over cake.

Cooking Light
January 2012


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