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Recipe of the day...Creamy Artichoke Lasagna!

Thursday, January 22, 2009

Creamy Artichoke Lasagna

Prep: 50 min.
Bake: 35 min.


3 cups water
1/4 cup lemon juice
15 fresh baby artichokes
9 dried lasagna noodles
3 Tbsp. olive oil
1/2 cup pine nuts
4 cloves garlic, minced
1 15-oz. carton ricotta cheese
1 cup finely shredded Parmesan cheese (4 oz.)
1 cup snipped fresh basil
1 egg
3/4 tsp. salt
1 cup chicken or vegetable broth
1/4 cup all-purpose flour
2 cups half-and-half or light cream
1 cup shredded mozzarella cheese (4 oz.)

1. In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.

2. Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

3. For sauce: In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

4. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

5. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

6. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

Nutrition Facts:
Calories 337, Total Fat (g) 20, Saturated Fat (g) 9, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 2, Cholesterol (mg) 57, Sodium (mg) 482, Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 3, Protein (g) 17

  
  Member Comments About This Blog Post:

KLONDIE3 1/22/2009 2:58PM

    Yummy! I am going to have to try this one. You should share on SparkRecipes if you don't already. This is too good not to try making!

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Calendar entry for 1/21!

Wednesday, January 21, 2009

Catch some zzz's. If you average fewer than 8 hours of sleep a nightm you could be putting your health at risk. Getting 8 hours of restful sleep is an important part of a healthy lifestyle and weight control program.

  
  Member Comments About This Blog Post:

SHELLPRO 1/22/2009 9:33AM

    Hi, saw your neede support? but afraid this is the only part of your page I can read clearly- the back ground is too dark or the text needs lighted for these old eyes! emoticon

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EDUCGRAD 1/21/2009 9:08AM

    This is the easiest thing for me to do for losing weight

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WORKOUT MOVE OF THE DAY!

Wednesday, January 21, 2009

The Coregasm Workout

Ab-tightening exercises you'll want to do behind closed doors

MOVE #4

Arm Pull over Straight-Leg Crunch

Grab a pair of 10- to 12-pound dumbbells and lie on your back with your arms behind you. Extend your legs at a 45-degree angle (A). Bring your arms up over your chest and lift your shoulders off the mat while raising your legs until they're perpendicular to the floor (B). Return to start (don't let your legs touch the floor). That's 1 rep.

Works upper back, abs, and hips

SETS 3
REPS 15
REST 30 seconds



  
  Member Comments About This Blog Post:

SHELLPRO 1/22/2009 9:34AM

    So what or where do the weights come in? I've seen this done with Stability Ball though, video is here on Camp.

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Recipe of the day...Three Cheese Chicken Penne Bake!

Wednesday, January 21, 2009

Three Cheese Chicken Penne Bake


Prep Time: 20 min Total Time: 43 min Makes: 4 servings


1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese


HEAT oven to 375F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Nutrition Infomation:
Calories 460
Total fat 14 g
Saturated fat 6 g
Cholesterol 90 mg
Sodium 880 mg
Carbohydrate 39 g
Dietary fiber 7 g
Sugars 8 g
Protein 45 g

  
  Member Comments About This Blog Post:

KEEPGOINGLIZ 1/21/2009 10:57AM

    That looks so good!!! Will have to try.

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Tip of the DAY!

Tuesday, January 20, 2009

Got this From Jillian Michaels email:

Let Go
To change the present, you have to let go of your past. Forget about the times when you binged because you were upset, hurt, angry, or depressed. The past does not define you; the present does. Having a crystal clear vision of the future affects your behavior now. Let your daily actions be governed by your game plan for a new you. Keep that game plan in the forefront of your mind by writing about it and letting it become real. There's no deadline. Just commit to the process and take it day by day.

  


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