Sweet and Fiery Polenta Fries

This was a unique alternative to ordinary french fries, and please note the title "Sweet and Fiery" because these fries have a sweetness and a kick to them. My husband and I really enjoyed these BUT we cannot eat a lot of them; so I guess it is good that this recipe only makes 2 servings worth.

Recipe:

2 teaspoons sugar
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 (16 ounce) tube refrigerated cooked polenta
4 tablespoons all-purpose flour
⅓ cup canola oil
2 tablespoons finely chopped red sweet pepper
1 tablespoon chopped fresh basil or fresh Italian (flat-leaf) parsley


1) In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.

2) Cut polenta lengthwise into 12-15 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss polenta strips with flour to coat.

3) In large skillet heat oil over medium-high heat. Shake excess flour off polenta strips; add to hot oil. Cook strips, turning occasionally, for 7 to 8 minutes or until golden. Drain on paper towels. Place fries in bowl with sugar mixture; toss to coat. Sprinkle with sweet pepper and basil. Serve immediately or keep warm on a baking sheet in 325°F oven up to 20 minutes.

TIP: To reheat any leftovers, place fries in a single layer on a foil-lined baking sheet. Bake, uncovered, in 350°F oven for 8 to 10 minutes or until hot.

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yields: 2 servings

Source: BHG

Roasted Vegetable Lasagna

This was one of the best vegetarian lasagna dishes that I have ever had. The roasted vegetables are what make this dish amazing; I was eating them right out of the oven before I even put them in the lasagna. The only problem I had with this dish is that I decided to make my own marinara sauce instead of using store bought and it made my lasagna a little runny. My marinara sauce was really good but I didn't care for all of the juices, so either use your own recipe for marinara sauce or just buy it from the store.

Recipe:

15 dried lasagna noodles
4 cups zucchini cut into bite-sized pieces
2½ cups thinly sliced carrots
2 cups cremini or button mushrooms, sliced
1½ cups coarsely chopped red or green sweet peppers
¼ cup olive oil
1 tablespoon dried Italian seasoning, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 (12 ounce) carton cottage cheese
1 egg, beaten
½ cup grated Parmesan cheese
4 cups marinara sauce
3 cups shredded mozzarella cheese

1) Cook noodles according to package directions; drain. Place on waxed paper.

2) Meanwhile, preheat broiler. In a very large bowl combine zucchini, carrot, mushrooms, and sweet pepper. Drizzle vegetables with olive oil; sprinkle with Italian seasoning, salt, and black pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan.

3) Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir vegetables and broil 6 to 8 minutes more or until light brown and tender. Set vegetables aside.

4) Preheat oven to 375°F. In a medium bowl combine cottage cheese, egg, and ¼ cup of the Parmesan cheese; set aside.

5) Grease a 3-quart rectangular baking dish. Place one-third of the marinara sauce in the bottom of the prepared dish. Add a layer noodles on top of sauce. Top with half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add another layer of noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Add another layer of noodles, the remaining vegetables, sauce, and mozzarella. Sprinkle with remaining Parmesan cheese.

6) Bake, covered, for 30 minutes. Uncover and bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Prep Time: 30 minutes | Cook Time: 1 hour and 5 minutes | Total Time: 1 hour 45 minutes | Other Time: 10 minutes | Yields: 9 servings

Source: BHG

Tortellini Stir-Fry

I love this meal just for the simple fact that it is super easy and fast. No lie this meal is done from start to finish in 20 minutes. Great to make on those nights when you get home from work and you just don't feel like making anything. I have finally perfected this recipe using a homemade peanut sauce instead of the jarred, since everyone that we tried was way too HOT for our liking.

Tortellini Stir-Fry Recipe:

1 (9 ounce) package refrigerated cheese-filled tortellini
1 (16 ounce) package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
1 tablespoon cooking oil
¾ cup peanut stir-fry sauce
¼ cup chopped dry-roasted cashews

1) Cook tortellini according to package directions. Drain and set aside.
2) In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews; serve immediately.

Notes: Vary this recipe every time by choosing a different vegetable blend.

Cook Time: 20 minutes | Total Time: 20 minutes | Yields: 4 servings

Source: BHG

Thai Peanut Sauce:

¼ cup honey
¼ cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Yields: 3/4 cup