Vegetable Lasagna

No fuss vegetable lasagna, made with carrots and cauliflower in ricotta

Day 2, Week 16

Here’s the funny thing about this… there was no meat and my husband was the only one that really loved it! Weird.

Ingredients:

carrots
cauliflower
ricotta
shredded cheddar
simple béchamel sauce
oregano

Guidelines:

In a medium saucepan, add in the carrots and cauliflower, oregano, paprika, salt and pepper to taste and the béchamel sauce, stir often
Add in ricotta and keep stirring until the sauce thickens
In a greased, glass baking dish layer the lasagna with the vegetable mixture
Cover the top with the shredded cheddar and then bake for about 30 mins, or until top is golden brown

It was a bit too cheesy for me… but I think that’s what my husband liked about it!

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Fantastic Fish

This is a really simple, fast and tasty vegetable dish, searved with fish sautéed in olive oil.

Day 1, Week 16

Inspired by Jamie Oliver’s Fantastic Fish Pie
Being kinda out of ideas for dinner, my eldest son and I searched through the Food Network’s website to find something that could live up to the culinary expectations of a 4 year old! When I said “Fantastic Fish Pies”, my son exclaimed that we MUST have it… except for one tiny problem… I didn’t have all the ingredients! My version is as follows…

Ingredients:
fish
carrots
baby potatoes
sweet potato
spinach
milk
paprika

garlic
onion
lemon pepper seasoning

Guidelines:

In a medium saucepan on medium heat, add a little olive oil, and once heated, add the chopped onions and crushed garlic
As it is browning, add in the baby potatoes, sweet potato, carrots and cook for about 5 mins, stirring occasionally
Add in the spinach and mix well

Add in about 1/2 cup of milk and 2 tbsp of butter
Sprinkle a fair amount of paprika, salt and pepper to taste, and mix everything well
Cook, stirring often, until the milk is almost all gone
Cover with shredded cheese and bake in the oven for about 15 mins, until the cheese is melted

I cooked the fish separately, sautéed with some herbs and olive oil.

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Veggie Styled Rice

Day 4, Week 15

For those mommy-sick-days!! Especially good with leftover rice!

Ingredients:

rice
eggs
tomatoes
chopped carrots
chopped spinach
green onions
garlic powder

Guidelines:

In a saucepan on medium heat, add a little butter, add in the green onions and then cooked rice
Season with the garlic powder and salt to taste
Add in the eggs and mix everything constantly until the egg is cooked
Add in carrots, tomatoes and spinach and mix well
Cook for about 5 mins

Serve with salad!

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Tandori Chicken

Day 3, Week 15

I think that Tandoori Chicken from scratch might be a challenging feat, but now that there are great seasonings by Shan, I can feel confident in my Eastern cuisine conquests!

Ingredients:
Shan Tandoori Mix
yogurt
tomatoes
potatoes
chicken pieces
onions

Guidelines:

Season the chicken with the tandori mix, but be warned, it is hot! (only use half the amount if you are unsure about the spice)
Put the chicken into a dark colored baking pan
Add in the yogurt, onions, chopped tomatoes and potatoes and mix well
Drizzle a little olive oil over the top
Cover with foil and bake at 350 degrees Fahrenheit for half hour
Remove the foil and put the oven on broil for about 20 mins, but it has to be watched so that it does not burn

Put back the oven on bake until the chicken is cooked

Serve with basmati rice

Shazia Mistry
www.shazblog.ca

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Upgraded Mac & Cheese

Day 2, Week 15

Mainly for the kids… but works for grownups as well! Especially great when there is leftover chicken.

Ingredients:
chicken breast cut into strips
elbow macaroni

shredded cheese
herbs
garlic powder

Guidelines:

Season the chicken breast with the garlic powder, herbs, salt and pepper to taste, cook in a little olive oil (or use leftover chicken) and cut into bite-sized strips
Fully cook the pasta
In a saucepan, on medium heat, add a little butter and the drained pasta

Add in the chicken and cheese, mix well and serve

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