Testing, one, two

I've decided to blog the recipes that I try and share them. These are not recipes I have created (I wish!), but they are recipes I have made and loved.

I eat a relatively low fat diet these days, though, thank goodness, not fat free anymore. I try to incorporate recipes with some vegetables (or fruits) since I have an almost 3 year old who does not love his veggies. Sneaky sneaky.

First recipe to start this off is a favorite around here. Skillet style lasagna. (photos to come, sorry!)

Recipe adapted from Better Homes and Gardens Easy Family Food 2008. Also found here.

SKILLET STYLE LASAGNA (approx 35 mins, start to finish), serves 6

8 ounces uncooked ground chicken or ground turkey (could use ground beef, never tried it)
1/2 cup chopped onion
*1/4- 1/2 tsp italian seasoning
2 cups spaghetti sauce (I use Wild Harvest Organic Marinara)
1 cup water
2 cups pasta (recipe calls for extra wide noodles, I use rotini or farfalle)
1 1/2 cups coarsely chopped zucchini (1 medium-large zucchini should be enough)
*1/2 to 1 tsp granulated garlic
1/2 cup low fat or fat free ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp fresh parsley, or 1 tsp dried
1/2 cup shredded part skim mozzarella cheese (I use a lite mozzarella from Trader Joe's, much less fat than other mozzarellas and tastes great)

* = additions/changes that I made from the original recipe

1. In a large skillet, combine chicken, onion and italian seasoning. Cook over medium heat until meat is no longer pink. Drain off fat. Stir in spaghetti sauce and water. Bring to a boil. Stir in pasta, zucchini and garlic. Return to boil in; reduce heat. Cover and simmer 10 minutes or until pasta is tender, stirring occasionally. (NOTE: Often my pasta takes more like 15 minutes with all the other ingredients mixed in the pot, so make sure it's tender before you move on to the next step)

2. Meanwhile, in a small bowl, stir together ricotta cheese, parmesan and parsley. Once pasta is tender, drop cheese mixture by spoonfuls into mounds on top of the pasta mixture in the pan. Sprinkle each mound with mozzarella. Cover and cook over low heat for 5 minutes until cheese mixture is heated through and mozzarella is melted. Remove from heat and let stand 10 minutes before serving.