TIN PAN COOKING RECIPES: Lasagna Loaf . . . Ginger-Glazed Miniature Meatloaves . . . Mini-Frittatas
2 links hot, lean, turkey Italian sausage, casings removed
1 cup low-fat ricotta cheese
2 tablespoons pesto, optional
1 cup shredded Italian-blend cheese, divided
1 egg, lightly beaten
1 tablespoon dried Italian seasoning
1¾ cups favorite pasta sauce, divided
6 no-boil lasagna noodles
10 ounces frozen chopped spinach, thawed, squeezed dry
2 tablespoons Parmesan cheese
Preheat the oven to 350 degrees.
In a large skillet, brown the sausage, breaking it up as you cook. Remove the sausage from the skillet to a paper towel-lined plate. In a medium bowl, mix the ricotta cheese, pesto if using, ¼ cup Italian-blend cheese, egg and Italian seasoning.
In an 8-inch-by-4-inch loaf pan, spread ¼ to Zc cup of the pasta sauce on the bottom. Spread ¼ cup of the ricotta mixture on one noodle and place it in the bottom of the pan. Sprinkle some of the spinach and cooked sausage on top, then spoon on a few tablespoons of the pasta sauce. Top with a few tablespoons of the Italian-blend cheese. Repeat the layering, reserving a good ¼ cup pasta sauce and cheese for the final top layer.
Press down slightly. Spread the remaining pasta sauce on top of the last noodle, sprinkle with remaining cheese and the Parmesan.
Cover with foil and bake the loaf about 35 minutes. Uncover and bake another 10 minutes making sure the noodles are fully cooked. Remove from the oven and let rest 10 minutes before slicing.
Yield: Serves 3.
Approximate nutritional analysis per serving: 544 calories, 44 percent of calories from fat, 27 grams fat, 36 grams carbohydrates, 41 grams protein, 1,321 milligrams sodium, 143 milligrams cholesterol, 9 grams fiber.
Ginger-Glazed Miniature Meatloaves
1 small yellow onion, minced
½ cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon each: salt, freshly ground pepper
¼ cup minced parsley
1 pound ground beef chuck
½ pound ground pork
¼ cup ketchup
2 tablespoons brown sugar
1 teaspoon ground ginger
Heat the oven to 375 degrees. Cook onions in a small skillet over medium high heat, 5 minutes. Place egg, ketchup, Worcestershire sauce, salt and pepper in a large mixing bowl; beat until well-blended. Stir in cooked onion, parsley and ground meats; blend well.
Place about 1 cup of the meat mixtures in large muffin tins or form into individual mounds on a jellyroll pan. For glaze, combine ketchup, brown sugar and ginger in a small bowl. Brush over tops of meatloaves.
Bake until meatloaves are cooked through and ketchup mixture has formed a glaze, 35 minutes. Loosen sides of meatloaves from muffin tins to remove.
Yield: Serves 6.
Approximate nutritional analysis per serving: 290 calories, 49 percent calories from fat, 16 grams fat, 115 milligrams cholesterol, 850 milligrams sodium, 13 grams carbohydrates, 23 grams protein, 0.8 grams fiber.
1 potato, chopped
½ onion, chopped
1 cup mix peppers (green, red, yellow), chopped
5 eggs or 1¼ cups egg substitute
1/3 cup milk
Salt and pepper to taste
1 tablespoon oil
Pam cooking spray
Heat oil and preheat oven to 350 degrees. Spray muffin tin with a good coat of Pam. Second, saute vegetables. While they are cooking, whisk eggs, milk and seasonings. After vegetables are cooked, divide them evenly in your greased 12-count muffin tin.
Fill loosely with vegetables. Add egg mixture just to top of the vegetables. Cook in oven for 10 to 12 minutes. Then broil for another minute or 2. Be careful not to burn anything.
Take them out of the oven when done. The edges should start to pull away from the sides of the muffin tin. Take a knife and loosen the edges and gently pry frittata loose. Freeze individually. Then place in a zip-type bag.
Yield: Serves 6.