Healthy Dinner Recipes

HEALTHY DINNER RECIPES Butternut-Kale Lasagna
Serving 4 min. 55 Ingredients

1. 1/4 cup water 2. 1 (12-ounce) package prechopped fresh butternut squash 3. 3 cups prechopped kale 4. 1 tablespoon olive oil 5. 1 1/2 tablespoons minced garlic 6. 1.1 ounces all-purpose flour (about 1/4 cup) 7. 2 3/4 cups 1% low-fat milk, divided 8. 2 ounces Gruyre cheese, shredded and divided 9. 1 ounce Parmigiano-Reggiano cheese, grated 10. 1/2 teaspoon salt
11. 1/4 teaspoon black pepper 12. Cooking spray 13. 6 no-boil lasagna noodles 14. 3 tablespoons chopped pecan
Preparation
1. Preheat oven to 450. 2. Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry. 3. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyre, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts. 4. Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450 for 15 minutes. Remove foil; sprinkle remaining Gruyre and pecans over top. Bake, uncovered, at 450 for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.
Linguine with Spinach-Herb Pesto
Serves 4 min.28 Ingredients

1. 4 ounces fresh baby spinach 2. 1/4 cup slivered blanched almonds 3. 1/4 cup fresh basil leaves 4. 2 teaspoons chopped fresh oregano 5. 1 teaspoon chopped fresh thyme 6. 1/4 teaspoon black pepper 7. 1 large garlic clove, chopped 8. 2 tablespoons organic vegetable broth 9. 2 teaspoons fresh lemon juice 10. 1/4 teaspoon salt 11. 2 tablespoons extra-virgin olive oil 12. 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup) 13. 8 ounces uncooked linguine
Preparation
1. Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly. 2. Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped. Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap. 3. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture in each of 4 bowls; top each serving with 2 tablespoons remaining pesto and 1 1/2 teaspoons remaining cheese.
Wild Mushroom Pizza with Truffle Oil
Servings 4 (serving size: 2 slices)
Ingredients
1. 1 teaspoon sugar 2. 1 package quick-rise yeast (about 2 1/4 teaspoons) 1/2 cup warm water (100 to 110) 3. 1 1/2 cups all-purpose flour, divided 4. 1/2 teaspoon salt, divided 5. Cooking spray 6. 2 teaspoons cornmeal 7. 2 teaspoons olive oil 8. 2 cups thinly sliced shiitake mushroom caps (about 4 ounces) 9. 2 cups sliced cremini mushrooms (about 4 ounces) 10. 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces) 11. 2.5 ounces shredded fontina cheese (about 2/3 cup), divided 12. 2 teaspoons chopped fresh thyme 13. 1/2 teaspoon truffle oil 14. 1 ounce grated fresh Parmesan cheese (about 1/4 cup) 14. 1/4 teaspoon sea salt or flake salt
Preparation
1. Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). 2.Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes. 3. Preheat oven to 475. 4. While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
5. Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475 for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.
Too see more visit cookinglight.com & myrecipes.com

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HEALTHY DINNER RECIPES Butternut-Kale Lasagna

Serving 4 min. 55 Ingredients

Linguine with Spinach-Herb Pesto

Serves 4 min.28 Ingredients

Wild Mushroom Pizza with Truffle Oil

Servings 4 (serving size: 2 slices)

Too see more visit cookinglight.com & myrecipes.com

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