Brewer Bazar Recipes

By NEMS Daily Journal

Vegetable Lasagna
(Vegetarian)
1 box lasagna noodles
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
1 (8-ounce) package white mushrooms, chopped
2 yellow squash, diced
2 zucchini, diced
Salt and pepper
1⁄4 teaspoon red pepper flakes
1⁄2 teaspoon garlic powder
1 (24-ounce) jar red pasta sauce
1⁄4 cup chopped fresh parsley
1 tablespoon fresh chopped basil
2 (15-ounce) containers lowfat or skim Ricotta cheese
1 egg
1⁄2 cup Mozzarella cheese
Extra Parmesan or Mozzarella for sprinkling
Cook lasagna noodles according to package directions.
Heat olive oil in a large skillet over medium heat. Add onions and cook for 1 minute. Add diced red peppers and sauté another minute or so. Add mushrooms, squash and zucchini and cook for a few minutes more. Add salt, pepper, red pepper flakes and garlic powder and stir.
Add pasta sauce, stir to combine and let simmer about 20 minutes. Let some of the liquid cook off so the sauce won’t be overly soupy. Stir in parsley and basil.
In a separate bowl, combine Ricotta, egg, Mozzarella and additional salt and pepper, if desired.
To assemble, spread a little of the vegetable/tomato sauce in the bottom of a greased 9×13-inch lasagna pan. Place a layer of cooked noodles on top. Spread 1⁄3 of the Ricotta mixture on the noodles, spreading it evenly. Spread a little less than 1⁄3 of the vegetable/tomato sauce mixture over the Ricotta layer. Repeat the layers two more times. End with a large helping of the vegetable/tomato sauce and a sprinkling of cheese.
Cover pan with foil and bake at 350 degrees for 20 minutes. Remove foil and continue baking for 5 to 10 minutes. Remove from oven and let stand for 10 minutes before cutting into squares and serving.

Mexican Chicken Tortilla
Casserole
(Gluten-free, sugar-free)
1 tablespoon canola oil
1 large yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1⁄2 teaspoon Mexican oregano
11⁄2 (14-ounce) cans diced tomatoes, pureed in blender
1⁄2 cup salsa
3⁄4 teaspoon kosher salt
Freshly ground black pepper
2 (15-ounce) cans black beans, drained and rinsed
3 cups cooked, chopped chicken
8 to 10 corn tortillas
8 ounces shredded Monterey Jack cheese
Heat oil in a large skillet over medium-low heat. Add onion and cook until translucent, 5 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cumin and oregano and cook several minutes. Add tomatoes, salsa, salt and pepper. Bring to a boil and reduce to a simmer for 5 minutes Stir in black beans and chicken and heat through. Taste and adjust seasonings.
Spread 1⁄3 of the chicken and bean mixture into the bottom of a 31⁄2-quart casserole. Top with 4 to 5 of the tortillas and half of the cheese. Add another third of the chicken mixture and top with 4 to 5 tortillas. Put the final third of the chicken mixture on top of the tortillas. Top with remaining cheese. Cover and bake for 40 to 45 minutes at 350 degrees. Uncover and bake another 10 minutes until edges are bubbly. Let stand for 5 minutes before serving.
If desired, garnish with sour cream, salsa, shopped green onions and avocado.

Mocha Coffee Cake
(No sugar added)
31⁄2 cups cake flour
2⁄3 cup Dutch-process cocoa powder
3 tablespoons nonfat dry milk powder
13⁄4 teaspoons baking powder
1⁄2 teaspoon salt
7 tablespoons trans-fat-free margarine, softened
3⁄4 cup Splenda sugar blend
1⁄3 cup packed Splenda brown sugar blend
3 large eggs
2 large egg whites
11⁄2 cups lowfat buttermilk
3⁄4 cup cold strong brewed coffee
Sift together flour, cocoa, milk powder, baking powder and salt in a large bowl.
In the bowl of an electric mixer, beat margarine and Splendas on medium speed until well combined. Beat in eggs and egg whites, one at a time, beating 1 minute after each addition. Scrape down bowl and beater.
Combine buttermilk and coffee in a glass measuring cup. Beat 1⁄3 of dry ingredients into butter mixture on low speed, then beat in half the liquid. Continue beating until liquid is absorbed. Repeat with another 1⁄3 of dry ingredients and remainder of liquid. Beat in remaining dry ingredients, then scrape down bowl and beater and beat batter on low speed for 1 minute. Scrape batter into a greased Bundt pan and smooth on top.
Bake for 50 to 60 minutes at 350 degrees or until a tester inserted in the center of the cake comes out clean. Cool in pan 5 to 10 minutes. Remove to wire rack and cool completely.

Pumpkin Fluff
(Gluten-free, sugar-free)
2 small boxes vanilla or cheesecake sugar-free instant pudding mix
21⁄4 cups milk
1 can pumpkin puree (not pumpkin pie filling)
1⁄2 teaspoon pumpkin pie spice
1 (8-ounce) container sugar-free whipped topping
Whisk together pudding and milk until thick, about 1 minute. Add pumpkin puree and pumpkin pie spice. Fold in whipped topping. Spoon into a serving dish and refrigerate. Store in refrigerator.

Chicken, Corn and Black Bean Chili
(Low-sodium)
2 cups boiling water
2 teaspoons no-sodium chicken bouillon
2 (15-ounce) cans no-salt-added black beans
1 small can no-salt-added tomato paste
2 cups frozen corn kernels
1 onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
Freshly ground black pepper
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoons cornstarch
2 tablespoons no-salt-added chili powder
1 teaspoon ground cumin
Place all ingredients in a slow cooker, stirring to combine. Cook on low for 4 to 6 hours. Serve garnished with chopped cilantro or chopped green onion, if desired.