All posts by BudgetEpicurean

Long-time student turned young adult with varied interests, mostly food and frugality. Pursuing wealth so I can help others pursue health.

Chili & Greens Smothered Potato

 

Whether for a quick snack or a hearty, filling meal, smothered potatoes are a go-to for me. A plain potato has 150-200 calories, along with magnesium, B vitamins, and a surprisingly high amount of vitamin C. Potatoes get a bad rep mostly because they are usually served or cooked with other things that are far less healthy for you, like butter, margarine, sour cream, and cheese.

The better options for topping your tater include: greens, fresh veggies like broccoli, onion, peppers, avocado chunks, beans, salsa, corn, and of course, chili! I used my delicious vegan three-bean chili. You IMG_7594will use leftover chili, or store-bought, whatever kind you like. If you don’t have chili, looking up this recipe is silly isn’t it?

This baked potato takes mere minutes to put together, and is perfect for a portable lunch. You will need a heavy plate and utensils though, no eating while literally on the run here. It is packed with vitamins and nutrients, filling fiber, healthy fats, and staying power from protein. And it’s totally vegan! But you won’t even know the meat is missing, it’s that good.

I used homemade sauerkraut on mine, because I totally love this tangy, salty stuff. If you hate it, don’t worry about it. Not required for the experience. Sauerkraut is ridiculously easy to make, by the way, and crazy good for your digestive health. I’ll have to post on that soon…

Ingredients:

  • 1 medium baking potato
  • 2/3 cups vegan 3-bean chili
  • 1/2 an avocado
  • 1/3 cup broccoli florets
  • 2-3 large kale leaves or 1/3 c spinach
  • 2-3 tbsp sauerkraut

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Step 1: Rinse well, and poke holes in the potato. Microwave on high for 5 minutes, turn it, and microwave another 4 minutes.

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Step 2: Cut the hot potato in half, and place on a large plate. Top with the greens, broccoli, and chili, and microwave another 1-2 minutes. Add the sauerkraut and avocado, season if needed and enjoy!

 

Chili & Greens Smothered Potato

Ingredients

  • 1 medium baking potato
  • 2/3 cups vegan 3-bean chili
  • 1/2 an avocado
  • 1/3 cup broccoli florets
  • 2-3 large kale leaves or 1/3 c spinach
  • 2-3 tbsp sauerkraut

Instructions

  1. Rinse the potato well, and poke holes all around it. Microwave on high for 5 minutes, turn it, and microwave another 4 minutes.
  2. Cut the hot potato in half, and place on a large plate. Top with the greens, broccoli, and chili, and microwave another 1-2 minutes.
  3. Add the sauerkraut and avocado, season if needed and enjoy!
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http://www.budgetepicurean.com/vegan/chili-greens-smothered-potato/

Sweet Potato Shepherd’s Pie

 

A favorite of some, a mystery to others, the sweet potato is a nutritional powerhouse long under-appreciated by the mainstream. Sweet potatoes are an excellent source of beta-carotene, vitamin C, copper, and several B vitamins. They also contain digestive-health-promoting fiber, potassium, and phosphorus.

Luckily more and more people are getting on the sweet potato band wagon. While delicious on its own baked or steamed with a drizzle of cinnamon-sugar or maple syrup, there are many ways to use this delightful vegetable. Cook as you would a regular white potato and use instead for healthful results.

This recipe takes a classic comfort food and switches up the ingredients to create a new classic that’s far more nutritious and healthy. Small swaps can lead to big results, and can introduce your taste buds to whole new worlds. Starting small is a good way to slowly introduce someone (or yourself) to a new flavor without being overwhelming.

I use half white and half sweet potatoes for the topping here, and create my own creamy filling to keep the fat content in check. Stuffing as many extra veggies as possible in is also a great addition.

Ingredients:

  • 2 sweet potatoes
  • 2 regular potatoes
  • 1 cup shredded cooked turkey or chicken
  • 1 16oz bag of frozen mixed vegetables
  • 1/2 cup soy/almond milk
  • 1/2 cup sour cream or plain greek yogurt

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Step 1: Dice your potatoes into small chunks. Bring a large pot of water to a boil, and simmer the potatoes for 10-15 minutes, until soft. Drain, and mash together.

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Step 2: Spray an oven-safe pan, and add the frozen mixed vegetables. You could microwave and thaw them first if you have time. Add the milk, sour cream, and turkey and mix well. Leave the turkey out if you’d like a vegetarian dish.

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Step 3: Cover the veggies with the mashed potatoes. Pop into the oven at 350 for 45-60 minutes. Cook longer if you didn’t thaw the veggies first, less time if using fresh chopped veggies that are dry.

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Scoop out a helping and season as you wish. The sweet potatoes do live up to their name and will add a slight sweet taste to the dish. I think just about any mix of veggies would work here, but I especially liked the broccoli/cauliflower and zucchini. This dish has tons of healthy nutrients and minerals with very little fat.

 

Sweet Potato Shepherd’s Pie

Ingredients

  • 2 sweet potatoes
  • 2 regular potatoes
  • 1 cup shredded cooked turkey or chicken
  • 1 16oz bag of frozen mixed vegetables
  • 1/2 cup soy/almond milk
  • 1/2 cup sour cream or plain greek yogurt

Instructions

  1. Dice your potatoes into small chunks. Bring a large pot of water to a boil, and simmer the potatoes for 10-15 minutes, until soft. Drain, and mash together.
  2. Spray an oven-safe pan, and add the frozen mixed vegetables. You could microwave and thaw them first if you have time. Add the milk, sour cream, and turkey and mix well. Leave the turkey out if you'd like a vegetarian dish.
  3. Cover the veggies with the mashed potatoes. Pop into the oven at 350 for 45-60 minutes. Cook longer if you didn't thaw the veggies first, less time if using fresh chopped veggies that are dry.
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http://www.budgetepicurean.com/comfort-food/sweet-potato-shepherds-pie/

Perfect Diner Breakfast

 

Whenever you go to a diner, you know the kind, with linoleum floors, a jukebox, and likely some kind of dated decor, you have to get the classics. Hashbrowns, scrambled eggs, and toast. Don’t forget the endless coffee.

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While those are the classics, many people are intimidated by these simple breakfast favorites. Let me assure you, the perfect diner breakfast can be yours at home in under 20 minutes! If you really are unsure, just try one component at a time until you convince yourself that you really can do it all. Maybe start with toast 😉

This makes enough for two hearty servings. Coffee separate.

Ingredients:

  • 3 eggs
  • Optional: veg/meat for the eggs, I used deli ham and chopped sweet bell peppers
  • 2 medium potatoes
  • 4 slices bread
  • 2 tbsp oil
  • Salt & pepper to taste

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Step 1: If using veggies or meats, cook those 5-7 minutes in a frying pan. You can also just leave the eggs plain, or fry them over-easy.

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Step 2: Dice the potatoes into small cubes. To make it faster, microwave for 6-7 minutes. Heat the oil in a pan (you can use the same one from the eggs) and add the potatoes. Cook, covered, for 5 minutes. Stir and add seasonings, then cook another 5 minutes or until soft but crisp outside, stirring often.

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Step 3: Toast the bread using a toaster or by buttering and placing in the frying pan for 1 minute per side.

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Place all the components on a plate, and enjoy!

This looks very visually appealing, and tastes divine. Proof that you don’t need anything too fancy for a perfect and satisfying meal. Breakfast is also great any time of day, you can totally have breakfast for dinner. And breakfast foods tend to be cheap too, the cost of 3 eggs, 2 potatoes, and 4 slices of bread is likely under a dollar.

Perfect Diner Breakfast

Ingredients

  • 3 eggs
  • Optional: veg/meat for the eggs, I used deli ham and chopped sweet bell peppers
  • 2 medium potatoes
  • 4 slices bread
  • 2 tbsp oil
  • Salt & pepper to taste

Instructions

  1. If using veggies or meats, cook those 5-7 minutes in a frying pan. You can also just leave the eggs plain, or fry them over-easy.
  2. Dice the potatoes into small cubes. To make it faster, microwave for 6-7 minutes. Heat the oil in a pan (you can use the same one from the eggs) and add the potatoes. Cook, covered, for 5 minutes. Stir and add seasonings, then cook another 5 minutes or until soft but crisp outside, stirring often.
  3. Toast the bread using a toaster or by buttering and placing in the frying pan for 1 minute per side.
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http://www.budgetepicurean.com/less-than-5/perfect-diner-breakfast/

 

Salsa Chicken Soup

 

Every once in a while, even those who most love cooking are just too tired or out of ideas to cook. That is the perfect time for me to pull out this little gem! I love recipes that are fast & frugal, and this one is both with the added benefit of being healthy as well.

Whether crunched for time, short on creativity, or you didn’t have time to run to the store so what you have on the shelves is what you’ve got for dinner, this recipe is bound to please. Especially if you do not like to cook any time, this recipe is perfect for you.

Simple: just open a few cans, dump into a pot, and dinner is simmering away. If reading isn’t your thing, and you’d rather see just how easy this is, you can check out the YouTube video, or scroll to the bottom of this post.

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Ingredients:

  • 1 can diced tomatoes
  • 1 can corn
  • 2 cans any type of beans (I used balck and red)
  • Optional: 1 can chicken
  • 1 cup salsa
  • 1 gallon water
  • Optional: Chicken bouillon

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Step 1: Open the chicken, beans, & corn, and drain if you’d like. Rinse the beans to get rid of excess sodium. Honestly, I just throw all of it in the pot for flavor.

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Step 2: Pour the water and canned goods into a pot, not draining the diced tomatoes. I usually use diced tomatoes with green chilies because I like the extra spice. You could use regular tomatoes to tone it down, or dice up a jalapeno and throw it in or add hot sauce for even more spice.

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Step 3: Add in the salsa, stir it all around. Bring to a boil, then let simmer for 20-30 minutes.

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This could also be made by throwing all the ingredients into a crock pot on low all day.

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Suggested toppings include shredded cheese, crushed tortilla chips or torn tortillas, and sour cream.

If you choose, you can use cooked shredded chicken breast instead of canned. Or you could leave out the chicken for a hearty vegetarian soup, both ways are delicious.

Less Than 5: Strawberry Banana Yogurt Parfait

 

As we enter fresh berry season, many rejoice. The sweet, juicy taste of summer is hidden in the rounded flesh of raspberries, the soft skin of blueberries, and the bold redness of strawberries. There is nothing quite like a handful of fresh berries from the farmer’s market, or picked yourself, right off the bush.

Once you get tired of stuffing berries by the handful into your mouth (if is a better word…) you can then try several other delightful ways to enjoy them, including adding frozen or fresh berries to smoothies, making crepes or pancakes, or in desserts like blackberry pie or raspberry crumble.

For versatility alone, I love berry parfaits. They make a great breakfast, or mid-afternoon or post-workout snack. I’ve written before about my raspberry and honey yogurt parfait, and this is another variation.

Strawberry & banana are two flavors that just complement each other well, so it is only natural to pair them together here with crunchy granola, protein packed yogurt, and healthy cinnamon spice. And the best part is that you can enjoy a healthy parfait year-round! Frozen berries work just as well here, and are great for making overnight and refrigerating. By morning it is soft and ready to go.

Ingredients:

  • 1/2 cup plain Greek yogurt
  • 1/2 cup fresh or frozen strawberries
  • 1/2 banana, sliced
  • 1/4 cup granola
  • Sprinkle of cinnamon
  • Optional: 1 tsp sugar

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Step 1: Put the yogurt in a small bowl. I have a mini snack-sized one I use often, it’s just the right amount.

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Step 2: Layer the berries, banana slices, and granola. Sprinkle the cinnamon on top and enjoy! You could use any type of berries here, and can change up the yogurt to use a flavored one if you like.

 

Amazing Crab & Corn Chowder

 

Since I live on the East Coast now, things like clam chowder are a given. But one day when I had a craving for it and called around, I found out it costs about $20 per quart to order from a restaurant. Of course my frugal self was all “say what?” I knew I could make something just as delicious for far less. Then one night the significant other, when asked what he’d like for dinner, said “something like soup, but thicker, to dip bread in”.

Challenge accepted.

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I went to the pantry, and surprise, have not stocked anything with clams in it yet. A quick google search revealed that corn chowder and potato chowder are both popular options throughout the midwest and east coast. I love incorporating extra veggies into just about everything, so that sounded good.

But I still wanted that coastline-eqsue “fishy” taste. Not the “I hate salmon forever because this is gross” taste, just the salty, reminds you of the ocean flavor. Anyways.

To my delight, I did have some canned crab meat on the shelf!

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Jackpot. Combined with a teeny bit of fish sauce from my favorite Asian market, that should do the trick. A bit of creative dairy and thickening, and this turned out far superior to anything I’ve had in a restaurant. I was quite pleased, and it definitely satisfied the ‘soup-like but thicker’ and dipability requirements.

Ingredients:

  • 1 can crab meat
  • 1 bag frozen corn (or 2 cups fresh)
  • 2 red potatoes, diced finely
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 1 block of cream cheese
  • 2/3 cup milk
  • 2 tbsp olive oil
  • 1/4 cup fish sauce
  • 3 cups water
  • Salt & pepper to taste
  • Optional: biscuits for dipping, sharp white cheddar cheese to grate on top

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Step 1: In a large pan, add the oil, potatoes, celery & onion. Cover and cook for 5-7 minutes. Give it a good stir, then add in the corn and cook another 10 minutes, until everything is softened.

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Step 2: Add in the water, fish sauce, and milk, adjusting to suit your tastes.

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Step 3: Bring to just a simmer, and add in the cream cheese. Continue to stir as it dissolves.

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Step 4: Taste and add in the crab, black pepper, & salt. Let simmer until it reaches the desired thickness.

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Step  5: If you made/bought biscuits to go along with it, place those in the bottom of a heavy bowl, and cover with a healthy scoop or two of the chowder. You could also use those little oyster crackers.

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This stuff just smells divine, and is actually packed with tons of diced cooked veggies!

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To thicken even more, you could add a few tbsp flour to the veggies after cooking, just before adding in the water and milk.

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And if you don’t have skim milk, you could use any dairy really, half & half, whole milk, sour cream… Or just don’t use dairy &  keep it vegetarian.

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We grated some sharp white NY cheddar on top.

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Absolutely delicious! And far healthier than restaurant versions as long as you control the dairy content.

Amazing Crab & Corn Chowder

Ingredients

  • 1 can crab meat
  • 1 bag frozen corn (or 2 cups fresh)
  • 2 red potatoes, diced finely
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 1 block of cream cheese
  • 2/3 cup milk
  • 2 tbsp olive oil
  • 1/4 cup fish sauce
  • 3 cups water
  • Salt & pepper to taste
  • Optional: biscuits for dipping, sharp white cheddar cheese to grate on top

Instructions

  1. In a large pan, add the oil, potatoes, celery & onion. Cover and cook for 5-7 minutes. Give it a good stir, then add in the corn and cook another 10 minutes, until everything is softened.
  2. Add in the water, fish sauce, and milk, adjusting to suit your tastes.
  3. Bring to just a simmer, and add in the cream cheese. Continue to stir as it dissolves.
  4. Taste and add in the crab, black pepper, & salt. Let simmer until it reaches the desired thickness.
  5. If you made/bought biscuits to go along with it, place those in the bottom of a heavy bowl, and cover with a healthy scoop or two of the chowder. You could also use those little oyster crackers.
  6. This stuff just smells divine, and is actually packed with tons of diced cooked veggies! To thicken even more, you could add a few tbsp flour to the veggies after cooking, just before adding in the water and milk. And if you don't have skim milk, you could use any dairy really, half & half, whole milk, sour cream... Or just don't use dairy & keep it vegetarian. This is absolutely delicious! And far healthier than restaurant versions as long as you control the dairy content.
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http://www.budgetepicurean.com/soup/crab-corn-chowder/

Frank-n-Beans Macaroni

 

For a cheap but filling meal, it’s hard to beat boxed macaroni & cheese. Ramen is really the only other college-type staple that comes to mind, and I’ve shown many ways you can jazz up that simple steaming bowl of chickeny salt water.

While I’m all for fancy-schmancy six-cheese homemade mac, and love health-ifying with butternut squash puree or acorn squash, sometimes you just crave that classic boxed taste. But if you’ve eaten it way too often, or just like some variety, I’ve got just the thing. Consider this recipe to be the even-more-broke cousin of my famous chili mac recipe.

If you look for a good sale, you can get store-brand mac n cheese for about 25-35 cents, hot dogs are on sale often for $1 per pack of eight, and beans, especially dried, are always affordable. It is likely you can create two servings or one huge serving for under $1. And with only three ingredients, there is just no excuse to not try it, no matter what your level of cooking knowledge (or lack thereof).

Ingredients:

  • 1 hot dog
  • 1/2 cup beans (dry cooked, or canned)
  • 1 box macaroni & cheese
  • Optional: butter, milk (for mac n cheese)

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Step 1: If using dried beans, bring 1 cup beans per 2 cups water to a boil, and simmer 2-4 hours, until tender. If using canned, simply drain and rinse. Cook the hot dog by either boiling for 10 minutes, grilling it, or microwaving for 1 minute 45 seconds.

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Step 2: Boil the macaroni, following directions on the box. Cut the hot dog into slices, drain the macaroni. If using butter or milk in your mac, add those as well as the beans and hot dog. Mix together and enjoy!

 

Turkey Bacon Club on Italian

 

Hot on the heels of my light, ultra-healthy, vegan Avocado Beet Wrap post Tuesday, I bring you this trifecta of meat-wich! Hey, that’s the definition of omnivore I guess. That and the significant other might walk out if all I ever fed him was veggies. Though I try…

This was of course his brain-child, since a craving for a giant dagwood-like club had hit a few days ago. So a quick trip to ALDI’s and about $20 later, I brought home enough goodies to make about 5-6 of these bad boys, rather than pay someone else the same amount for two.

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These are delightful, not going to lie, and would certainly please the crowd at a picnic or BBQ. Unless of course, it’s the Vegans United of America BBQ.  (I just made that group up, and if it’s a real thing I in no way intend to mock or upset anyone. Maybe someday I’ll even join)

Ingredients:

  • 1 large roll Italian bread, cut in thirds (or several smaller individual rolls)
  • 1/2 pound turkey
  • 1/2 pound ham
  • 1 pound bacon
  • 6 slices white American cheese (or whatever kind you like)
  • 1 large tomato
  • 1/4 red onion, slivered
  • 3 large Romaine leaves
  • 1 cup sprouts
  • 1 avocado
  • Handful of peppers
  • 6 tbsp olive oil
  • 6 tbsp red wine vinegar
  • salt & pepper
  • Other toppings: parmesan cheese, mustard, mayo, balsamic vinegar, pickles, etc.

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Step 1: Fry the bacon in a frying pan, let drip dry on some paper towels. Cut up any veggies you are using.

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Step 2: Cut open the rolls if they aren’t already cut. Pro-move: Heat in a buttered pan until slightly crispy, or microwave 30 seconds. Layer the turkey, ham, and bacon, top with oodles of toppings and cheese. Trust me, this last part is the key. Drizzle on 2 tbsp olive oil and red wine vinegar, and sprinkle on salt & pepper to taste.

Now laugh & take pictures of your friends and family as they try to fit their mouth around this monstrous delicacy you’ve created!

 

Avocado Beet Wrap

 

As spring kicks into gear and temperatures climb, we start looking for lighter, cooling dishes. It’s tough to enjoy a beef stew or thick chili when it’s 95 and humid. Luckily spring and summer bring a rotating buffet of delicious seasonal vegetables and fruits.

One of my favorite ways to use fresh produce is in a wrap. You can only have a bowl of salad so many times before it gets old. This way you can still have all the greens and good toppings but in a portable, desk-friendly format. Wraps are easily adaptable to just about any veggie or dip (such as hummus, guacamole, or sriracha ranch).

This wrap packs the healthy fats of avocado, the anti-cancer and inflammation-fighting power of beets, the hydration of cucumber and greens in one fabulous lunch. But feel free to sub in another type of green (spinach, kale, beet greens) or other veggies you have on hand. On average, you should eat about 2 1/2 cups of veggies per day, and a wrap should contain approximately 1 cup.

Ingredients:

  • 1 tortilla
  • 1 whole roasted beet (4-5 slices)
  • 1/2 cucumber, skin on if organic
  • 1/2 avocado
  • 1/4 head of romaine (or 1/2 c greens)

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Step 1: Cut up your avocado, cucumber, & beets. Spread the greens on the tortilla, top with veggies. Roll up and enjoy!

 

*Some time saver tips:

  • Use canned beets for the slices
  • Pick up pre-cut cucumber from a salad bar
  • Use packaged guac instead of an avocado

Turkey, Mushroom, & Spinach Lasagna

 

One thing every mom loves is having someone else make dinner for them once in a while. Whether your mom loves to bake, or is seldom seen near the stove, everyone loves lasagna. I don’t know about you, but I know in my house lasagna is always welcome. There is just something comforting and satisfying about a heaping plate of sauce, meat, and noodles. Some may argue that lasagna is just fancy pasta, but truly, layering it creates a whole different experience.

Several of the tricks I use in my lasagna I already have written about in my sneaky healthy lasagna post,  and a few more I mention in my YouTube video. The video will show you how to assemble this recipe step by step, and is found by clicking this link, and is also at the end of this post.

For the cheese layer, I seldom am willing to pay a premium for cheese such as ricotta when I know cottage cheese works just as well and is far cheaper. I use a mixture of cottage cheese and sour cream here, and it is super tasty. But if you are a purist who only wants ricotta, or if you have some fancy type of cheese, feel free to switch it up.

For mother’s day, if you are lucky enough to live near your mom, and haven’t already made reservations somewhere, give this simple 30-minute recipe a try. Putting lasagna together is far easier than you may think, and it always impresses. Lasagna looks amazing and tastes even better. Impress your mom, date, siblings, friends, or coworkers. Heck, make a whole pan for yourself and it will last all week. Just give it a try!

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Ingredients:

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Step 1: Bring a large pot of water to a boil. Add the noodles and olive oil (the oil helps keep the noodles from sticking as much) and simmer for about 10 minutes.

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Step 2: Dice up your mushrooms, garlic, and onions. Add the ground turkey to a pan over medium heat, and cook until browned.

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Add in the garlic, onion, & mushrooms, cover and cook another 5-10 minutes.

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Step 3: In a large bowl, mix the cottage cheese and sour cream.

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Step 4: Once the noodles are cooked and drained, layer a 9 x 13 baking pan with 4-5 noodles, overlapping the edges. Add half of your cooked meat mixture on top of the noodles. Pour 1/2 your sauce on top, followed by half of the cheese mixture. Lay down a layer of 1 cup spinach, and then another layer of 4-5 noodles, again overlapping. Repeat the layers, saving a small amount of sauce to pour on the top.

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Step 5: If you want, shred a layer of sharp white cheddar cheese on top. Pop your lasagna in the oven for 30-45 minutes at 350 degrees.

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That’s all there is to it! You could also make this in a disposable aluminum pan, cover with foil, and put in the freezer for a night you don’t feel like baking. Most likely, you will just make the house smell amazing and will devour the whole thing in one meal!

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With the healthy protein from the turkey and cottage cheese, the extra tomatoes boosting your lycopene and vegetable intake, and a healthy layer of spinach, you don’t have to feel guilty about going back for seconds!

(Oh, and if you do make this for mom, super mega bonus points to do the dishes after!)

 

Turkey, Mushroom, & Spinach Lasagna

Ingredients

  • 1 pound ground turkey
  • 1 box lasagna noodles (12-15)
  • 1 cup mushrooms (I used button and enoki)
  • 1/2 white onion
  • 3-5 cloves garlic
  • 1 can or jar pasta sauce
  • 1 can chopped tomatoes
  • 1 tub cottage cheese
  • 1 cup sour cream
  • 2 cups spinach
  • Sharp cheddar cheese to taste
  • 1-2 tbsp Olive oil

Instructions

  1. Bring a large pot of water to a boil. Add the noodles and olive oil (the oil helps keep the noodles from sticking as much) and simmer for about 10 minutes.
  2. Dice up your mushrooms, garlic, and onions. Add the ground turkey to a pan over medium heat, and cook until browned. Add in the garlic, onion, & mushrooms, cover and cook another 5-10 minutes. In a large bowl, mix the cottage cheese and sour cream.
  3. When the noodles are cook and drained, layer a 9 x 13 baking pan with 4-5 noodles, overlapping the edges. Add half of your cooked meat mixture on top of the noodles. Pour 1/2 your sauce on top, followed by half of the cheese mixture. Lay down a layer of 1 cup spinach, and then another layer of 4-5 noodles, again overlapping. Repeat the layers, saving a small amount of sauce to pour on the top.
  4. If you want, shred a layer of sharp white cheddar cheese on top. Pop your lasagna in the oven for 30-45 minutes at 350 degrees.
  5. That's all there is to it! You could also make this in a disposable aluminum pan, cover with foil, and put in the freezer for a night you don't feel like baking. Most likely, you will just make the house smell amazing and will devour the whole thing in one meal. With the healthy protein from the turkey and cottage cheese, the extra tomatoes boosting your lycopene and vegetable intake, and a healthy layer of spinach, you don't have to feel guilty about going back for seconds!
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http://www.budgetepicurean.com/comfort-food/turkey-mushroom-spinach-lasagna/

 

 

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