Wednesday, October 22, 2008

October 22, 2008

Winter Squash, Raisin and Pine Nut Lasagna



servings 8
POINTS® Value: 6

1/4 cup(s) all-purpose flour
2 1/2 cup(s) fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup(s) grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 tsp dried thyme
10 oz dry lasagna noodles, cooked al dente (about 12 noodles), or no-boil noodles
10 oz cooked winter squash, thawed if frozen
1 cup(s) part-skim mozzarella cheese, shredded
3/4 cup(s) golden seedless raisins
2 tbsp pine nuts, chopped



Preheat oven to 350°F.

Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt, pepper and thyme.
Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.

Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.


Contributed by Kim
My Plate, My World

Wednesday, October 8, 2008

October 8, 2008

Cherry Squares



Ingredients
1 Package angel food cake mix, about 14 1/2 oz
22 oz light fruit pie filling

Directions
Preheat oven to 350 F
Combine cake mix with pie filling(do not add anyothe ingredients). Pour batter into ungreased 9 x 13 baking dish. Bake for 30 minutes. Cool and cut into 24 pieces.

You can use any light pie filling. I have also made this with Blueberry pie filling and it was delish!!!!

Contributed by Leslie
The Hungry Housewife

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Pork & Pear Saute with Lemon Vodka Sauce



serves 2
Points value: 9

2 (4oz) boned center-cut loin pork chops ( about 3/4 inch thick)
1/2 tsp salt, divided
1/2 tsp cracked pepper, divided
2 tsp olive oil, divided
2 Anjou pears (about 1 pound), peeled, cored and cut in half
1/4 cup vodka or dry white wine
1 tbl chopped fresh chives
2 tsp grated lemon rind
1 tbl fresh lemon juice

Sprinkle chops with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in a large non-stick skillet over medium heat. Add chops; saute 3 minutes on each side or until almost done. Remove from skillet and keep warm (remember, the meat will continue to cook).

Heat remaining 1 tsp oil in skillet over medium heat. Place pear halves in skillet: cook 2 minutes on each side or until golden. Remove pears from skillet and keep warm. Add vodka to skillet, scraping to loosen brown bits. Add remaining 1/4 tsp salt, 1/4 tsp pepper, chives, lemon rind, and lemon juice; cook 1 minute, stirring occasionally.

Serve each chop with 2 pear halves and sauce drizzled over all.


Contributed by Kim
My Plate My World