Healthy Recipes for Moms

Minimize your dinnertime craziness!

Polenta and Sausage Casserole

Ingredients:

1 tube (16 oz) of polenta, cut into 1/4-inch slices

12 ounces Italian turkey sausage, or any favorite sausage (no nitrites if possible)

1 red or green bell pepper, chopped

1/2 tsp fennel seeds (optional)

1 tsp Italian seasoning (optional)

2 cans (14.5 oz) low-salt diced tomatoes, drained

1 cup shredded part-skim mozzarella cheese

Directions: Preheat oven to 450. Step 1 (optional): arrange polenta slices in an 11 x 7 baking dish coated with cooking spray. Bake at 450 for 8 minutes, turning once. This toasts the polenta a little, but I have skipped this step when in a hurry, and it’s still okay. Step 2: Remove casings from sausage if they’re removable. Saute sausage, bell pepper, and optional fennel seeds in a frying pan for 5 minutes or until sausage is browned. Try to make the sausage crumble. Add seasoning and tomatoes, and cook for about 2 minutes or until heated through. Pour this mixture over the polenta, and top with the shredded cheese. Bake at 450 for 5 minutes. Serves 4.

I believe this recipe was from Cooking Light.

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November 18, 2007 Posted by | Entree-Casserole, Sausage | , , , , | Leave a comment

Barbecue Baked Lentils and Dogs

Ingredients

3 cups water

2 cups dried brown lentils

1 package of turkey or chicken hot dogs, chopped (no nitrites if you can find it)

1 cup diced onion

2/3 cup organic or low-sodium ketchup

1/3 cup maple syrup

1/4 cup prepared mustard

1/2 tsp ground ginger

1/2 tsp vanilla extract

1/4 tsp allspice (optional)

1/3 tsp black pepper

Directions: Preheat oven to 350. Combine water and lentils in large saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain lentils, but reserve 1 cup of cooking liquid. Combine lentils, hot dogs, and diced onion in 11 x 7 inch baking dish. Combine cooking liquid, ketchup, and remaining ingredients. Pour this ketchup mixture over the lentil/dogs mixture, stirring to combine. Bake for 1 hour. 8 servings of 3/4 cup each.

Notes for moms:

1. This is just like having canned baked beans and hot dogs, which would be much easier. But lentils are a nice, healthy change from canned baked beans, plus you can make it lower in sodium than most canned baked beans.

This recipe was modified from Cooking Light 2001.

November 11, 2007 Posted by | Entree-Casserole | , , , , , | Leave a comment

Mexican Chicken Casserole

Ingredients:

1 large onion, chopped

3 medium tomatoes, peeled and chopped

3/4 pound to 1 pound chicken

1/2 cup fat-free low-sodium chicken broth

2 tsp chili powder

pinch of salt

1 tsp ground cumin

1 tsp dried oregano

6 corn tortillas, cut into fourths

1 cup shredded low-fat cheddar cheese

Directions: Preheat oven to 350. Spray and 11 x 7 baking dish with cooking spray. In a large skillet, saute chicken and onions until chicken is done. Chop or shred the chicken and return it to skillet. Add tomatoes, broth, chili powder, salt, cumin, and oregano. Bring to a boil, reduce heat, and simmer for 5 minutes. Layer half the mixture, half the tortillas, and half the cheese in baking dish, and repeat with remaining chicken mixture and tortillas. Reserve the remaining cheese. Cover the casserole and bake for 25 to 30 minutes. Uncover and sprinkle evenly with the remaining 1/2 cup cheese. Bake an additional 5 minutes, or until cheese is bubbly.

This recipe is from southernfood.com

October 28, 2007 Posted by | Chicken, Entree-Casserole | , , | Leave a comment

Egg Dump Casserole

Ingredients:

6 slices whole grain bread, cubed or ripped up (or any leftover bread)

5 precooked cooked sausages, sliced or 1 ham steak, diced

1 cup frozen chopped spinach (or broccoli), thawed

1 ½ cup shredded low fat cheddar

4 eggs, each beaten and 8 egg whites, each beaten (or a total of 8 whole eggs can be used)

2 cups skim milk

Salt and pepper

Directions: Heat oven to 350. Spray 9 x 13 pan with cooking spray. Saute and drain the sausages if desired. Mix eggs, milk, salt, and pepper in separate bowl and save for the end. Layer the ingredients as follows: bread, sausage, spinach, cheese. Then pour the egg mixture evenly over the dish. Bake for 45 minutes, or until set. Serves 8-10.

This recipe modified from Liz at southernfood.com

October 23, 2007 Posted by | Entree-Casserole, Ham, Sausage | , , , , , | Leave a comment

Scalloped Potatoes and Sausage Casserole

Ingredients:

2 ½ big potatoes, sliced in ¼-inch circles

4 or 5 precooked sausages, sliced or diced

¾ cup frozen chopped spinach, thawed

1 cup shredded low fat cheddar

2 tsp flour for each layer

1 cup skim milk

1 cup low sodium low fat chicken broth

Parmesan cheese

Directions: Heat oven to 425. Spray a 9 x 9 pan with cooking spray. Divide ingredients in half, so that you can make two layers in the following order: potatoes, sausages, spinach, cheese, flour, milk, broth. Sprinkle parmesan cheese on top. Bake covered for 30 minutes. Uncover and bake for 15 minutes. Serves 6.

October 23, 2007 Posted by | Entree-Casserole, Sausage | , , , | Leave a comment