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Eat Your Veggies: She’s Choppin’ Broccoli (and Cauliflower)

On Wednesday evening, I made a very simple veggie recipe found at Eating Well. The veggies will be taken to a friend’s house for a potluck dinner this evening.

Roasted Florets from Eating Well

  • 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • Lemon wedges, (optional)

I chopped the broccoli and cauliflower into smaller pieces and placed then in a bowl. I tossed them in olive oil and garlic salt, then placed them on a baking sheet lined with aluminum foil like so:

Cauliflower and Broccoli Florets: Ready to Bake

Here are the pre-baked florets (and some stem pieces) a little bit closer…

Cauliflower and Broccoli Florets (closer)

I baked them in the oven for 20-30 minutes, making sure to turn the veggies about halfway through baking. The cauliflower ultimately had tinges of brown, and the broccoli: a darker green.

Pan of Roasted Cauliflower and Broccoli Florets

I moved them from the cookie sheet to another pan so they can be carried to our destination this evening. Here are the finished florets and stems (a little bit closer):

Roasted Cauliflower and Broccoli Florets (closer)

Hoping my fellow dinner guests enjoy them as much as I liked sampling them; I will get the verdict tonight once they’re heated, served, and eaten.

And for dessert…Some Dana Carvey audition deliciousness.


My New Lasagna Recipe

Dan: When are we going to have lasagna again?

I groaned, knowing that making a batch would be both labor and time-intensive for me… the latter intensified to a degree since I’m a slowpoke in the kitchen. We agreed that I would make a batch during one of my long weekends off from work during the holiday/winter break.

I also didn’t internalize our old lasagna recipe well enough to do it from memory… it was on the hard drive of my now-dead tower computer. I had to find a new recipe, preferably something relatively healthy.

In my previous recipe, I had swapped a few ingredients to make it healthier: substituting non-fat ricotta and 2% mozzarella for the cheeses, using lean ground turkey and whole-wheat lasagna noodles. This recipe caught my eye since it was low-fat, low-calorie, and loaded with veggies, but I was a little worried that Dan wouldn’t like it because it contained bell pepper.

Just make sure you cut them really small…

…and so I did.


  • 1 cup onion, chopped
  • 1 cup green bell pepper, chopped
  • 1 1/4 lb. ground turkey
  • 2 teaspoons dried Italian seasoning
  • One 28 oz. can diced tomatoes
  • One 15 oz. can tomato sauce
  • 15 oz. cottage cheese or ricotta cheese
  • 8 oz. shredded low-fat mozzarella cheese, plus 2 oz. to sprinkle on top
  • One 10 oz. package chopped frozen spinach, thawed and drained
  • One 24 oz. package of ready-to-bake lasagna noodles
  • Salt and pepper to taste
  • One pinch of nutmeg (optional)

Step-by-step instructions:

1) Preheat oven to 400 degrees F.
2) Spray a skillet with nonstick cooking spray and heat until hot over high heat. Add the chopped onion and green bell pepper and cook for 3 minutes, stirring occasionally.


3) Add the ground turkey and sauté until browned and cooked through, about 5 minutes. Stir frequently.


4) Add the Italian seasoning, diced tomatoes (with the juice from the can) and the tomato sauce; stir to combine and bring to a boil while stirring occasionally. Remove from heat and season to taste with salt and pepper.


5) In a bowl mix together cottage cheese or ricotta, 8 ounces of shredded mozzarella and chopped spinach. Stir together and season with salt and pepper. If you want to include nutmeg, add in a pinch of it.


6) Spray pan with nonstick cooking spray and spread 1 cup of the sauce (from Step 5) across the bottom of pan.
7) Add 4 lasagna noodles on top of the sauce. Spread 1/2 of the cottage cheese mixture (from Step 6) or ricotta mixture over the noodles.
8 ) Top with 4 more lasagna noodles, spread 3 cups of the tomato sauce (from Step 5) over noodle layer.
9) Repeat Step 8 and top with the remaining 4 noodles. Top with the remaining sauce and remaining mozzarella cheese.


10) Place lasagna pan on a cookie sheet in the oven to prevent it from bubbling over onto the oven floor.

11) Bake at 400 degrees F for 45 minutes until hot and bubbly. Let pan cool 5-10 minutes before cutting and serving.


I think I might have toasted the cheese a little too much. The lasagna looked very colorful, once cut, though..


Another look at the finished product… Yum!


Yep… we found our new lasagna recipe!

Final notes: Using ready-to-bake lasagna noodles cut out a lot of the prep time (Haven’t found them in a whole-wheat version at Giant yet). We will probably need to get a food processor at some point, too…Dicing veggies finely by knife takes an insane amount of time and labor, and while our blender can cut veggies as finely as we need, it extracts a lot of veggie juices (even while using the “chop” function).

While the recipe said that “the lasagna can be stored in the fridge for 2 days or in the freezer for up to a week”, it lasted until Dan and I finished the pan (more than a week). Suffice it to say, the new lasagna recipe made several days worth of lunches and dinners…

On a Fish Broiling Kick…

Yep.. we’ve been getting mileage out of our toaster oven broiler lately. Below is a quick, easy, and healthy recipe for broiled tilapia fillets that we made on quite a few occasions in the past few weeks…

Broiled Tilapia with Garlic – from Gina’s Weight Watcher Recipes

  • 6 tilapia fillets (6oz)
  • 2 cloves garlic, crushed
  • 3 tsp extra virgin olive oil
  • 1 tsp oregano
  • 1 tsp parsley
  • salt and pepper
  • 1 lemon

Wash fish and pat dry. Line broiler pan with tin foil. Place fish on the tin foil and season with salt, pepper, oregano, and parsley. Drizzle with olive oil and top with crushed garlic. Set broiler to low and place fish about 8 inches from the flame. Cook until fish is cooked through, about 7 minutes (be careful not to burn garlic). Serve with freshly squeezed lemon juice

Since I didn’t have regular ol’ ground pepper at the time, I sprinkled the fish with the lemon pepper that I had handy.¬† I didn’t exactly measure the herbs either…just sprinkled them onto the fish as necessary…

Herbed Garlic Tilapia Ready for Broiler

The garlic was crushed, then diced (Thanks, Dan!)…

Piece of Prepped Herbed Garlic Tilapia: Closer

Since I was also using a toaster oven broiler, the cooking time was increased to 15 minutes… A couple of looks at the finished product:

Piece of Finished Herb-Garlic Tilapia

Finished Herb-Garlic Tilapia in Contianer