Waist Friendly Butternut Squash Lasagna

Next to pumpkin, butternut squash has always been one of my favorite things. Every fall I look forward to making something new with this fantastic fall ingredient. I love butternut squash ravioli, but that is a bit time consuming, so I had to settle for something a little easier. Lasagna was a close second and I have no regrets. This is a perfect blend of fall flavors, and a great way to get everyone together for a chilly autumn meal. 

It may seem like a lot but it will wilt down. 

I should have put more lemon zest in but I didn't have enough lemons. 

Ooey Gooey cheesiness!! :)

Waist Friendly Butternut Squash Lasagna
singlegirlkitchen

Ingredients:
1 pound whole wheat lasagna noodles
2 to 2.5 pounds butternut squash (cut into 1 in cubes)
olive oil
salt and pepper to taste
4-5 ounces cremini mushrooms, washed and sliced
1 medium onion, chopped
3 cloves garlic, finely minced
1/4 cup white wine
1 cup milk, plus additional if needed
1 teaspoon grated nutmeg
1 tablespoon grated nutmeg
1 tablespoon lemon zest
1 teaspoon minced fresh thyme leaves, plus additional for garnish
1 1/2 cups shredded italian blend cheese

Directions:

1. Heat the oven to 375ºF. Peel and seed the squash. Cut into 1-inch cubes and toss with 1 tablespoon olive oil and a generous amount of salt and pepper. Spread on a baking sheet and roast for 30-40 minutes or until extremely soft. 
2. While squash roasts, bring a large pot of water to boil over high heat. Add the lasagna noodles and cooking according to directions on package. When cooked, drain and lay out on clean kitchen towels to dry. 
3. Heat a drizzle of olive oil in a large saute pan. Turn the heat to medium-high, add onions and cook until tender and fragrant, add mushrooms and 1/4 cup white wine. When mushrooms and onions are tender, and most of the liquid absorbed, push the onions and mushrooms to the sides, turn the heat to medium, and add the garlic and spinach to the center of the pan. Cook until the spinach is wilted, just a few minutes. Turn off the heat and season the vegetables with salt and pepper.
4. At this point the butternut squash should be out of the oven and cooled slightly. Scrape all the squash into a food processor or blender and add 1/2 cup milk, the nutmeg, lemon zest, and thyme. Puree, adding the remaining milk as you go, until smooth and creamy, but not too thin. (Think thin fruit smoothie) Add salt and pepper to taste.
5. Lightly grease a 9x13 inch baking dish with olive oil. To assemble the lasagna, spoon about 1/4 of the butternut squash puree into the bottom of the prepared baking dish and spread thinly to coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over the top. Sprinkle evenly with the remaining 1/2 cup cheese and a pinch of thyme leaves.
6. Cover the lasagna with foil and back at 375ºF for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. 

*For leftovers you can cut individual servings, wrap in foil, and freeze in a large freezer bag. Then put straight into oven with foil!

Serves 6 to 8

Nutrition: Calories 233; Fat 7g; Protein 12g; Fiber 6g; Cholesterol 11mg; Carb 34g

Pork Chops Stuffed with Sun-dried Tomatoes and Spinach

Five weeks later, I'm finally doing what I was trained to do. Of course my first day I was really nervous, but today I was feeling a little bit more relaxed. I know with these first couple weeks I won't be at the top of the pack like I want to be. Sometimes I wish I could just come out swinging, but the only way I can get up there is to actually do what I need to do. When I looked at my stats from yesterday I was disappointed. Yes it was my first day, but I know I can do better. After today, I noticed that I was getting a little bit better. So if I just look into the future I know I will gain those numbers, and the knowledge I need to get me to the top!

After a long day on the phones I like to come home to a recipe waiting for me. :) I noticed that it relaxes me. This recipe was easy and very delicious. I was watching one of my favorite cooking shows on TV, and I found myself wide-mouthed and transfixed as this recipe was being cooked. At that moment I decided to try it out. I was surprised at how easy it is. Not only is it packed with protein, but it is less than 300 calories per serving. Who could ask for more from such a delicious plate of food! :)

The heat from the mixture will help melt the cheese, so make sure to mix it together while it is still hot. 

Make sure to season the meat before searing it. Otherwise you will get a bland chop! 

You may want to cover the pan when you start cooking the chops. Otherwise you will get oil splatter all over your stove and you. Trust me, it's not fun to get attack by tiny oil bombs.  

Pork Chops Stuffed with Sun-dried Tomatoes and Spinach
Everyday Italian on Food Network - Giada De Laurentiis


Ingredients:
1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10oz) bag of frozen spinach, thawed and squeezed dried
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2oz) goat cheese
1/3 cup reduced-fat cream cheese
4 (4oz) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Directions:

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and cream cheese. Stir to combine and set aside.
2. Use a sharp knife to cut a pocket into the thickest portions of the pork chops. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
3. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. 
4. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes on each side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before servings, about 2-3 tablespoons. 

Makes 4 servings.

Nutrition: (per stuffed chop with sauce) Calories 294; Fat 17g; Cholesterol 80mg; Carb 7g; Protein 28g; Fiber 1g