Recipe(tried): This Weeks Winners - Rich Grilled Garden Lasagna, Thai-Flavored Tofu & Vegetable Stew, Spicy Grilled Chicken Breasts, Hot & Spicy Eggplant Stir-Fry with Ramen Noodles

*** This Weeks Winners ***

# 1 - Rich Lasagna

This is really rich and very tasty. If you are trying to lose weight, this isn't the dish for you. It really can't be lowered much - you could use Healthy Choice Alfredo if there is such a thing but the flavor won't be the same. I added some fresh herbs to the recipe and I used the no-cook lasagna noodles.

Rich Grilled Garden Lasagna
Recipe By : RisaG
Servings: 6

1/2 cup olive oil
2 lg cloves garlic -- crushed
1/2 tsp salt
1/8 tsp crushed red pepper flakes
1 yellow bell pepper -- and
1 red bell pepper
1 lg zucchini -- cut length. 1/2" sl.
1 lg summer squash -- cut length. 1/2" sl.
3 portobello mushroom caps -- about 1 lb
1 red onion -- cut cross. 1/2" sl.
4 firm ripe tomatoes -- cut cross. 1/2" sl.
8 oz no-cook lasagna noodles
1 16 oz jar Five Brothers Garlic Alfredo Sauce
2 cups mozzarella cheese -- shredded
1/2 cup fresh basil + 1.5 tbsp -- shredded
1/4 cup fresh marjoram -- crumbled

In a small container, combine olive oil, garlic, salt and hot pepper flakes. Let stand 5 minutes at room temperature to develop flavors.

Light a hot fire in an outdoor grill or preheat stovetop grill. Grill whole peppers, turning frequently, until skin is charred and black all over, about 10 minutes. Remove from grill and seal in a brown paper bag. Set aside until cool enough to handle. Peel off blackened skin from peppers; discard stems and seeds. Slice peppers into 1/4" strips.

Brush vegetables with seasoned olive oil and grill; turning, until browned and tender but still firm; zucchini and summer squash take 5 minutes, mushrooms take 5-7 minutes, onion takes 5-6 minutes, tomatoes take 3-4 minutes. Coarsely chop grilled mushroom caps into 1/2" pieces and separate onion slices into rings.

Preheat oven to 375 F. Spread 1/4 cup Alfredo sauce over bottom of a lightly greased 13x9" baking pan. Arrange half of noodles over sauce. Make a layer of grilled zucchini and summer squash and top with even layers of mushrooms and onion. Spoon half of Alfredo sauce over vegetables; top with half of shredded mozzarella and 1/8 cup basil and 1/8 cup marjoram.

Layer remaining noodles over vegetables. TOp with an even layer of tomato slices, 1/8 cup basil and 1/8 cup marjoram and remaining cheese. Spoon on remaining Alfredo sauce. Arrange pepper strips in a lattice design over top of lasagna.

Spray a 15" piece of aluminum foil with no-stick cooking spray and place on top of lasagna, oiled side down; crimp edges to seal. Bake, covered, 20 minutes. Carefully remove foil. Bake another 15-20 minutes or until sauce is hot and bubbling. Lasagna should be lightly browned. Sprinkle remaining 1.5 tbsp basil over top. Let stand 10-15 minutes before cutting into squares.

Serve with hot bread or breadsticks.

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# 2 - Vegetarian

A late summer vegetable stew with a thai-accent. Very simple and tasty. Low calorie and fairly low fat. The flavorings are all thai - coconut milk (lite coconut milk), soy sauce to make it a bit more interesting - curry paste and curry powder. So good. Served over basmati rice and served with a green vegetable or a salad, this makes a terrific meal.

Thai-Flavored Tofu & Vegetable Stew
Recipe By : RisaG
Servings: 4

1 14 oz can lite coconut milk
1 tsp thai red chili paste -- or more to taste
2 tbsp soy sauce -- prefer mushroom flav
1 1/2 tbsp brown sugar
1 1/2 tsp curry powder
1 16 oz pkg firm tofu -- drained/cut 1" cubes
1 bunch scallions (inc. some of the green) -- thinly sliced
4 lg shiitake mushrooms -- caps thickly sliced
1 14 oz can diced tomatoes -- drained
1/4 cup thai basil or Italian basil -- chiffonade
1 6 oz pkg baby spinach -- coarsely chopped

Pour coconut milk into large saucepan. Pour in 7 oz water, from can, to get out the rest of the coconut milk. Set over medium heat and whisk in 1 tsp curry paste, soy sauce, sugar and curry powder. Add more curry paste if you wish, for hotter flavor. Bring to a boil, reduce heat to medium-low and simmer for a few minutes.

Meanwhile, heat a nonstick skillet over medium heat. Dry off tofu cubes. Pour 1 tsp vegetable oil in skillet and add tofu. Cook until browned on all sides. Add mushrooms. Cook until mushrooms are a bit dry. Set aside.

When coconut milk is simmering, add the tofu mixture. Add scallions, tomatoes and 1/2 the basil. Season to taste with salt. Mix well. Increase heat to medium-high and cook 5 minutes.

Add spinach and cook until wilted and bright green, about 1 minute. Serve hot.

Nutritional information Per serving: 181 calories, 9g protein, 9g total fat (2g sat fat), 22g carbo, 0 chol, 458mg sodium, 4g fiber.

Served with basmati rice

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# 3 - Southwestern Chicken Breasts

Another good use for chicken breasts. Marinate them and then cook them quickly on the grill, or on a grill pan or GF Grill. Delicious - full of flavor. Served with mashed potatoes and corn on the cob. Great meal.

Spicy Grilled Chicken Breasts
Recipe By : RisaG
Servings: 4

4 skinless boneless chicken breast halves
1/2 cup orange juice
1/4 cup vegetable oil
2 tbsp soy sauce
2 tbsp honey
2 cloves garlic -- minced
juice of 1/2 lime
1 tsp chipotle sauce or more
mexican seasoning mix

Make some slits in the chicken breasts, wash them, dry them and then cut off any excess fat or gristle. In a large bowl, combine orange juice, oil, soy sauce, honey, garlic, lime juice and chipotle sauce. Add chicken, cover and refrigerate several hours or overnight, turning chicken once or twice to distribute marinate.

Light a charcoal fire, heat a large cast-iron grill pan or Preheat electric grill. When hot, drain chicken and dust both sides with mexican seasoning mix. Grill, or blacken in pan with just a film of oil, turning once until chicken is browned outside and white throughout but still juicy, about 7 minutes.

Serve with potatoes and corn on the cob

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# 4 - Eggplant

I adapted this from the August issue of Vegetarian Times. They steamed the eggplant but I felt the texture gets weird when steaming so I sauteed it a bit in some vegetable oil and then I braised it the rest of the way. I also added some snow pea pods and some seeds to garnish. I served it over some ramen noodles and it came out terrific.

Hot & Spicy Eggplant Stir-Fry with Ramen Noodles
Recipe By : RisaG
Servings: 4

For the Sauce:
4 med cloves garlic -- minced
1 tbsp ginger -- minced
2 tbsp soy sauce
1 tbsp dark sesame oil (toasted) -- pref Kadoya brand
2 tsp black vinegar
2 tsp rice vinegar
2 tsp hot chile paste -- or more to taste
pinch sugar
For the Eggplant:
2 tsp vegetable oil
6 oriental eggplants -- cut into small pc.
2 med scallions (white & green parts) -- chopped
1/3 cup snow pea pods, fresh
For the Garnish:
2 tsp black sesame seeds
Noodles:
2 pkg ramen noodles (discard flavor packet)

Make sauce: In medium bowl, combine garlic and ginger; whisk in soy sauce, sesame oil, both vinegars, chili oil and sugar. Set aside.

Preheat large skillet or wok. When hot, add 1 tsp vegetable oil. Add eggplant. Saute for 5 minutes. When browned a bit, add 2 tsp water. Cover skillet or wok and let the eggplant finish cooking by braising. Add sauce, reserving a little for the noodles at serving time. Mix well.

When water is absorbed, add snow pea pods. Saute for 1 minute and then add scallions. Saute for 1 minute.

For noodles: Put ramen noodles in a large bowl. Break into smaller pieces. Boil water. When boiled, cover noodles with water. Make sure all noodles are covered with water. Cover bowl and set aside for 3 minutes. Remove cover and check noodles. If they are still not soft, cover again for another minute or so. They should be ready. Drain well. Cover bowl until ready to serve (you can do this during the eggplant cooking to save time).

To serve: Set out 4 plates. Cover each with 1/4 of the noodles. Top with a bit of the sauce. Top with 1/4 of the eggplant mixture. Garnish with black sesame seeds.*

NOTES : Risa's notes:

* If you can't find black sesame seeds, use regular white sesame seeds.

RisaG