
here are a couple of recipes we've enjoyed lately...
Spinach-Black Bean LasagnaIngredients
2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro
Preparation
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired. (very good with some salsa and sour cream)
Southern Living, FEBRUARY 2002
Seafood Angel Hair Pasta
Ingredients
12 ounces uncooked angel hair pasta
1/2 lb uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
2 tablespoons olive oil
2 1/2 lbs fresh tomatoes (about 8 med) chopped
1/4 cup reduced-sodium chicken broth
1 teaspoon sugar
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8oz) imitation crabmeat, chopped (i left this out b/c i didn't have any)
Preparation
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp and garlic in oil for 5 minutes or until shrimp turn pink. Remove and keep warm.
In the same skillet, combine tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta,; serve with seafood mixture.
Yield: 6 servings
Taste of Home, September 2008
