Meatless Lasagna

Meatless Lasagna

by | Mar 5, 2014 | Recipes

Meatless Lasagna

Serves: 10
 
Nutrition Facts: Serving Size: 1 small wedge (1/10 of lasagna): 256 calories, 7 g fat, 1.5 g saturated fat, 31 g carbohydrate, 19 g protein, 9 g sugar, 7 g fiber, 718 mg sodium
Ingredients
  • 14 WHOLE WHEAT LASAGNA NOODLES
  • 2 TBSP OLIVE OIL
  • 1 ½ CUPS FINELY CHOPPED BELL PEPPER
  • 2 CUPS FINELY CHOPPED EGGPLANT
  • 4 CLOVES GARLIC, MINCED
  • 3 CUPS SLICED MUSHROOMS
  • 2 – 6 OZ. PACKAGES PRE-WASHED BABY SPINACH
  • 2 TBSP. SNIPPED FRESH BASIL
  • 1 EGG, LIGHTLY BEATEN
  • 1 – 15 OZ. CARTON FAT-FREE RICOTTA CHEESE
  • ⅓ CUPS FINELY SHREDDED PARMESAN CHEESE
  • ½ TSP. SALT
  • ¼ TSP GROUND BLACK PEPPER
  • 1 – 26 OZ. JAR TOMATO AND BASIL PASTA SAUCE
  • 2 CUPS SHREDDED NON-FAT MOZZARELLA CHEESE
 
Instructions
  1. PREHEAT OVEN TO 375 DEGREES. AFTER COOKING LASAGNA NOODLES ACCORDING TO PACKAGE DIRECTIONS, DRAIN THEM AND RINSE WITH COLD WATER.
  2. HEAT 1 TABLESPOON OF THE OLIVE OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD BELL PEPPER, EGGPLANT AND HALF OF THE GARLIC. COOK AND STIR ABOUT 5 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER. TRANSFER VEGETABLE MIXTURE INTO A LARGE BOWL.
  3. USING THE SAME SKILLET, ADD THE REMAINING OIL AND HEAT OVER MEDIUM-HIGH HEAT. ADD MUSHROOMS AND REMAINING GARLIC. COOK AND STIR UNTIL TENDER (ABOUT 5 MINUTES). ADD THE SPINACH GRADUALLY, STIRRING UNTIL SPINACH IS WILTED (1-2 MINUTES). TRANSFER SPINACH-MUSHROOM MIXTURE FROM SKILLET TO ANOTHER LARGE BOWL. STIR BASIL INTO SPINACH-MUSHROOM MIXTURE AND SET ASIDE.
  4. STIR TOGETHER EGG, RICOTTA CHEESE, SALT, AND PEPPER IN A SMALL BOWL AND SET TO THE SIDE.
  5. USING A 9 X 13-INCH SPRINGFORM PAN (IF YOU DON’T HAVE A SPRINGFORM PAN, A REGULAR ONE IS FINE, JUST SPRAY IT WITH COOKING SPRAY AS WE DID HERE. FYI IT MAY NOT TURN OUT QUITE AS PRETTY, BUT IT’S STILL DELICIOUS!), SPREAD ½ CUP OF PASTA SAUCE. ARRANGE ONE THIN LAYER OF NOODLES (ABOUT 3-4 NOODLES) OVER THE SAUCE, TRIMMING AND OVERLAPPING IF NECESSARY. PLACE HALF OF THE SPINACH-MUSHROOM MIXTURE ON TOP. THEN ADD HALF OF THE RICOTTA CHEESE MIXTURE OVER SPINACH MIXTURE. THEN LAYER THE NOODLES AGAIN. NEXT, SPREAD HALF OF THE REMAINING PASTA SAUCE. TOP WITH ALL OF THE VEGETABLE MIXTURE. SPRINKLE WITH HALF THE MOZZARELLA CHEESE. THEN, ADD ANOTHER LAYER OF NOODLES AND THEN THE REMAINDER OF THE SPINACH-MUSHROOM MIXTURE AND RICOTTA CHEESE MIXTURE. LASTLY, TOP WITH NOODLES AND REMAINING SAUCE. GENTLY PRESS DOWN ON THE LASAGNA USING THE BACK OF A SPATULA.
  6. PLACE SPRINGFORM PAN ON A FOIL-LINED BAKING SHEET. BAKE FOR 45 MINUTES AND REMOVE FROM OVEN. SPRINKLE WITH REMAINING MOZZARELLA CHEESE AND WITH PARMESAN CHEESE BAKE FOR ANOTHER 15 MINUTES. SET ASIDE AND COOL FOR ABOUT 15 MINUTES. TO SERVE, CUT INTO WEDGES.
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Healthy 7-Layer Dip

Healthy 7-Layer Dip

by | Mar 5, 2014 | Recipes

Healthy 7-Layer Dip

Try this recipe for Healthy 7 Layer Dip below. By using just a little bit of cheese, skipping the refried beans, substituting Greek yogurt for sour cream, and piling on the tomato products, you end up with a healthy, flavorful, and completely satisfying appetizer. Nutritional Analysis per serving: Calories 253; Fat 12.8g; saturated fat 4.3g; Trans Fat 0g; Cholesterol 16.5; Sodium 377mg; Carbohydrates 25.6; Fiber 8.8g; Sugar 3g; Protein 12.5g
Ingredients
  • 1 CAN BLACK BEANS, RINSED AND DRAINED
  • 1 CAN DICED TOMATOES
  • 2 AVOCADOS, MASHED
  • 1 CUP SHREDDED CHEDDAR CHEESE, DIVIDED
  • 1 CUP SALSA
  • 1 CUP NON-FAT PLAIN GREEK YOGURT
 
Instructions
  1. SPREAD THE BEANS INTO THE BOTTOM OF A MEDIUM SIZED BOWL.
  2. SPREAD THE DICED TOMATOES ON TOP OF THE BEANS, FOLLOWED BY THE MASHED AVOCADO, ½ OF THE SHREDDED CHEESE, SALSA, AND GREEK YOGURT. TOP WITH THE REMAINING CHEESE.
  3. SERVE IMMEDIATELY OR REFRIGERATE OVERNIGHT AND SERVE COLD.
  4. ENJOY WITH WHOLE GRAIN TORTILLA CHIPS.
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Chef Andre’s Swordfish Veracruz

Chef Andre’s Swordfish Veracruz

by | Mar 5, 2014 | Recipes

Chef Andre’s Swordfish Veracruz

Serves: 2
 
This is the perfect go-to meal on any busy night of the week. It’s so simple, yet offers earthy elegance, thanks to its Spanish origins. Serve it with a simple pasta or brown rice on the side.
Ingredients
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 2 SWORDFISH STEAKS (ABOUT 6 OZ EACH)
  • SEA SALT AND FRESHLY GROUND BLACK PEPPER
  • 1 – 14.5 OZ CAN DICED TOMATOES
  • ½ C SLICED GREEN OLIVES
  • ⅓ C CAPERS
  • 2 FRESH BASIL SPRIGS
 
Instructions
  1. HEAT A GRIDDLE OR GRILL AND BRUSH WITH EXTRA VIRGIN OLIVE OIL.
  2. SEASON SWORDFISH WITH SEA SALT AND FRESHLY GROUND BLACK PEPPER, AS DESIRED.
  3. PLACE SWORDFISH ON HOT GRILL, COOKING ABOUT 4 MINUTES PER SIDE, UNTIL JUST TENDER BUT MOIST.
  4. MEANWHILE, ADD REMAINING OLIVE OIL TO A SAUTÉ PAN AND HEAT. ADD TOMATOES, GREEN OLIVES AND CAPERS.
  5. PLACE SWORDFISH ON INDIVIDUAL DINNER PLATES. TOP WITH SAUCE. GARNISH WITH FRESH BASIL. SERVE IMMEDIATELY.
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Asian Salmon with Kale and Tomatoes

Asian Salmon with Kale and Tomatoes

by | Mar 5, 2014 | Recipes

Asian Salmon with Kale and Tomatoes

Serves: 4
 
Blend the rich flavors and vibrant colors of kale, tomatoes and salmon into one easy skillet dinner you can whip up in less than 30 minutes. Nutrition Information per Serving: 267 calories, 27 g protein, 13 g carbohydrates, 12 g fat, 2 g saturated fat, 498 mg sodium, 3 g dietary fiber.
Ingredients
  • 1 TABLESPOON SESAME OIL (OR OLIVE OIL)
  • ½ CUP RED ONION, SLICED THIN
  • 1 TEASPOON GRATED FRESH GINGER (MAY SUBSTITUTE ¼ TEASPOON GROUND GINGER)
  • 3 CLOVES GARLIC, MINCED
  • 4 CUPS KALE, TORN OR ROUGHLY CHOPPED, STEMS CUT INTO ¼-INCH SLICES
  • 1 14.5-OUNCE CAN DICED TOMATOES, DRAINED
  • ¼ TEASPOON RED PEPPER FLAKES
  • 1 POUND SALMON FILET, CUT INTO 4 PORTIONS
  • 4 TEASPOONS REDUCED-SODIUM SOY SAUCE
  • 4 SLICES FRESH GINGER (OR DASH GROUND GINGER)
  • 4 THIN SLICES OF LEMON
  • 1 TEASPOON TOASTED SESAME SEEDS
 
Instructions
  1. HEAT OIL IN 12-INCH SKILLET OVER MEDIUM-HIGH HEAT. ADD ONIONS AND SAUTÉ UNTIL SOFTENED. ADD 1 TEASPOON FRESH GINGER (OR GROUND GINGER) AND GARLIC, SAUTÉ ANOTHER MINUTE.
  2. ADD KALE, USING TONGS TO QUICKLY TURN AND COAT THE LEAVES WITH OIL. ADD TOMATOES AND RED PEPPER FLAKES, CONTINUING TO TURN THE MIXTURE.
  3. WHEN KALE IS JUST WILTED, ADD SALMON AND SPOON A TEASPOON OF SOY SAUCE OVER EACH PORTION. THEN, TOP EACH WITH 1 SLICE OF GINGER (OR DASH OF GROUND GINGER) AND LEMON.
  4. COVER SKILLET AND COOK ABOUT 6-8 MINUTES DEPENDING ON THICKNESS OF SALMON, UNTIL DONE. SERVE SALMON ON BED OF KALE AND TOMATOES, AND SPRINKLE WITH SESAME SEEDS.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social:

Tomato Soup Cake

Tomato Soup Cake

by | Mar 5, 2014 | Recipes

Tomato Soup Cake

Serves: 12
 
While “tomato soup” and “cake” may seem like an odd pairing, this recipe is an absolute must-try. The end result is similar to spice cake and makes for the ultimate holiday treat. Not only will your family and friends appreciate the taste, they’ll be thanking you for the gift of health, too. Nutritional analysis per serving (with nuts and raisins): Calories: 289, Fat: 13g, Saturated Fat: 4g, Trans Fat: g, Cholesterol: 29mg, Sodium: 256mg, Carbohydrates: 42g, Fiber: 2g, Sugar: 19g, Protein: 5g, Vitamin A: 6%, Vitamin C: 18%, Calcium: 6%, Iron: 7 %
Ingredients
  • ¼ CUP UNSALTED BUTTER, SOFTENED
  • ¼ CUP VEGETABLE OIL
  • 1 CUP GRANULATED WHITE SUGAR
  • 1 LARGE EGG
  • 1 CAN (10 ¾ OZ) CONDENSED TOMATO SOUP
  • 1 TEASPOON BAKING SODA
  • 1 CUP ALL PURPOSE FLOUR
  • 1 CUP WHOLE WHEAT FLOUR
  • 2 TEASPOONS BAKING POWDER
  • 1 TEASPOON CINNAMON
  • 1 TEASPOON NUTMEG
  • ½ CUP GOLDEN RAISINS (OPTIONAL)
  • ½ CUP WALNUTS, CHOPPED (OPTIONAL)
  • CREAM CHEESE FROSTING
  • ¼ CUP UNSALTED BUTTER, ROOM TEMPERATURE
  • 4 OZ CREAM CHEESE, ROOM TEMPERATURE
  • 1 TEASPOON VANILLA
  • 1 CUPS POWDERED SUGAR
 
Instructions
  1. PREHEAT OVEN TO 350°F. GREASE A 9″ ROUND CAKE PAN OR BUNDT PAN WITH VEGETABLE OIL OR BUTTER.
  2. IN A MEDIUM BOWL, CREAM BUTTER, OIL AND SUGAR TOGETHER. ADD EGG, AND MIX WELL.
  3. IN A SEPARATE LARGE BOWL, COMBINE TOMATO SOUP AND BAKING SODA. STIR WELL, ALLOWING MIXTURE TO FOAM. ADD CREAMED MIXTURE TO TOMATO SOUP, AND MIX WELL.
  4. ADD THE FLOUR TO THE COMBINED MIXTURE ½ CUP AT A TIME UNTIL THOROUGHLY MIXED. ADD THE BAKING POWDER, CINNAMON, NUTMEG, RAISINS AND WALNUTS (IF USING) AND STIR UNTIL WELL COMBINED.
  5. BAKE FOR APPROXIMATELY 40 – 45 MINUTES, OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER OF THE CAKE COMES OUT CLEAN. ALLOW TO COOL AT LEAST 10 MINUTES BEFORE FROSTING.
  6. CREAM CHEESE FROSTING: CREAM BUTTER AND CREAM CHEESE UNTIL SMOOTH. ADD VANILLA AND MIX WELL. SLOWLY ADD POWDERED SUGAR, ¼ CUP AT A TIME UNTIL THOROUGHLY MIXED.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


We are the voice of the tomato products industry. We love all things healthy, nutritious, delicious, and tomato!

Follow Us on Social: