Petite Lasagnas. Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: Dried Tomato and Fennel Stuffing. Yield Makes about 12 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over Preparation Preheat oven to 325° F.
In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. For cooking stuffing inside poultry: Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. For cooking all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).
20 Hearty Salads. By Angie McGowan and Erin Lebar | We love to make big salads for dinner at our house.
The salad that I make most frequently is a taco salad. It’s one of my comfort foods. But I also make lots of other different varieties, including rice and pasta salads. Including meat, beans, or whole grains is a great way to add more substance to a salad. Nggallery id=’119699′ Paella Rice Salad For a cool summer take on this typically warm dish, keep the veggies raw and just cook the rice! Make paella rice salad Beans and Rice Salad A great summer twist on the classic rice and beans. Make beans and rice salad Mexican Green Rice Salad This gorgeous green rice salad gets its color from fresh spinach, cilantro, and lime. Make Mexican green rice salad Greek Quinoa Salad Quinoa has become a trendy seed these days, and for good reason — it's nutritious and delicious! Make Greek quinoa salad More on Babble About Angie McGowan and Erin Lebar Angie McGowan and Erin Lebar.