Dinners, snacks and a few Vegeterian Options

So we get snowed in and what do I do, but cook new recipes.  Here they are, I hope you will enjoy them:

3 cheese vegetable lasagna

Ingredients:
1 box lasagna noodles
4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko bread crumbs
1/2 cup grated Parmesan, divided
1 tablespoon freshly chopped parsley leaves
2 to 3 tablespoons olive oil
1 cup broccoli florets
1 cup cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
Kosher salt and freshly cracked black pepper
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
1 cup vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.

In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.

In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.

In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper.   Set aside

In another large sauce pan Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.

Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

serves 8 - 7 points a slice

Oatmeal Peanut Butter Energy Bars
Ingredients:
Cooking spray
1/2 cup honey
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
1 tablespoon canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups rolled oats
2 cups crisp brown rice cereal
1/4 cup toasted wheat germ
1/2 cup chopped roasted peanuts
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 teaspoon kosher salt

Directions:

Spray a 9 by 13-inch baking dish with cooking spray and set aside.

In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.

In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.

Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into 20 squares or bars. - 2 points a piece

Pumpkin Seed Dried Cherry trail Mix

Ingredients:
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries or cranberries

Directions:

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

makes 24 1/4 servings, 4 points a piece (i put them in individual bags, so I do not eat too much)

Southwest Spaghetti Squash
Ingredients:

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained (I used rotel)
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions:
Preheat oven to 350°F.

Cut squash in half lengthwise and Remove and discard seeds.  Place squash, cut side down, in greased baking pan.   Bake 45 minutes to 1 hour or until just tender.

Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.   Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.

Spray 1 1/2 quart casserole with nonstick cooking spray.   Spoon mixture into casserole.  Sprinkle with remaining 1/4 cup cheese.

Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.

recipe serves 4 -  4 points a piece, could eat as a meal, no meat necessary!

Whole Wheat Penne with turkey and asparagas

Ingredients

1 1/2 pounds turkey breast scaloppini cutlets
1/4 cup garlic-flavored olive oil, plus more as needed (put garlic and oil into a tightly sealed jar for a few days to get garlic flavored oil, I always keep it on hand)
1/4 cup white balsamic vinegar, plus more as needed
Coarse salt and freshly ground black pepper
8 ounces whole-wheat, whole-grain penne (not the whole box)
1 pound asparagus, cut into 1-inch pieces

Directions
Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.
Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.

Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.
Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking water. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine.
Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.

makes 8 servings - 5 points a piece, 4 servings is 9 points
I hope my StrollerFiends will enjoy these recipes.  I have a few more to post, will try to post them tomorrow.