19 Dinners~grilled veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
Fresh Broccoli, 2 bunchesCauliflower, 1 headZucchini, 1 wholeFresh Eggplant, 1 wholeSweet Onion, 1 wholeRed Bell pepper, 1 wholeCarrots raw, 1 cup Spaghetti/Marinara Sauce (tomatoe sauce) 2 jarsCottage Cheese, Lowfat, 2% Milkfat, 2 cupsCheddar Cheese, 2 cups shreddedFlax Seeds, 4 TblsFresh Basil, about 10 leavesWhole Wheat Spaghetti, 1 boxItalian Style Turkey Sausage-6 links squeezed out of the casing and stir fried till no longer pink
Makes 19 Pint sized servings
Slice up the veggies so they are easiest to grill, for example: The zucchini would get sliced length-wise as would the eggplant. The bell pepper is sliced into 4 flat sections by standing it up-stem side up, holding onto the stem, slice as close to the edge as you can so that each piece is relatively flat. Cauliflower and Broccoli is sliced leaving parts of the stem on, about 1/2 inch thick. Try to get them all uniformly cut so cooking time is the same on all of them. The Onion is carefully sliced into 1/2 inch rings so each slice stays together while grilling.
Spray the grill with non-stick cooking spray and grill the veggies flipping once, leaving them slightly firm. (Thats how I like them, with a bit of crunch to them, but you can cook longer if you like) Boil the Spaghetti according to box instructions, then cool under cold water to stop the cooking process.
Heat the marinera sause and add the cooked turkey sausage and chopped basil to it.
Set out 11 pint sized canning jars on counter and layer with chopped grilled veggies, marinara sauce mixture, aprox. 14 cup of cooked spagghetti until jars are full. Screw on lids and stick in freezer. To serve these: take out of freezer in the morning, let stand on the counter till evening then remove lids and stick in microwave for 1 to 2 minuets.
To make the 8 serving lasagna:
Put enough of the sauce-meat mixture on the bottom of a 9x13 inch baking dish to cover the bottom, then put a single layer of veggies to replace where the lasagna noodles would normally go, Mix the cottage cheese, flax seeds and chedder cheese together and place half of it on top of the veggies, add another layer of sauce-veggies-and the rest of the cheese. Bake for 40 minuets at 350 degrees F. Let stand for at least 5 minuets. Im looking for ways so shave off some fat and sodium from this recipe so your input is welcomed! The Lasagna was runny, probably due to the veggies instead of noodles swap. I served leftovers over lentil beans.
Number of Servings: 19
Recipe submitted by SparkPeople user TRILLY1.
Slice up the veggies so they are easiest to grill, for example: The zucchini would get sliced length-wise as would the eggplant. The bell pepper is sliced into 4 flat sections by standing it up-stem side up, holding onto the stem, slice as close to the edge as you can so that each piece is relatively flat. Cauliflower and Broccoli is sliced leaving parts of the stem on, about 1/2 inch thick. Try to get them all uniformly cut so cooking time is the same on all of them. The Onion is carefully sliced into 1/2 inch rings so each slice stays together while grilling.
Spray the grill with non-stick cooking spray and grill the veggies flipping once, leaving them slightly firm. (Thats how I like them, with a bit of crunch to them, but you can cook longer if you like) Boil the Spaghetti according to box instructions, then cool under cold water to stop the cooking process.
Heat the marinera sause and add the cooked turkey sausage and chopped basil to it.
Set out 11 pint sized canning jars on counter and layer with chopped grilled veggies, marinara sauce mixture, aprox. 14 cup of cooked spagghetti until jars are full. Screw on lids and stick in freezer. To serve these: take out of freezer in the morning, let stand on the counter till evening then remove lids and stick in microwave for 1 to 2 minuets.
To make the 8 serving lasagna:
Put enough of the sauce-meat mixture on the bottom of a 9x13 inch baking dish to cover the bottom, then put a single layer of veggies to replace where the lasagna noodles would normally go, Mix the cottage cheese, flax seeds and chedder cheese together and place half of it on top of the veggies, add another layer of sauce-veggies-and the rest of the cheese. Bake for 40 minuets at 350 degrees F. Let stand for at least 5 minuets. Im looking for ways so shave off some fat and sodium from this recipe so your input is welcomed! The Lasagna was runny, probably due to the veggies instead of noodles swap. I served leftovers over lentil beans.
Number of Servings: 19
Recipe submitted by SparkPeople user TRILLY1.
Nutritional Info Amount Per Serving
- Calories: 205.2
- Total Fat: 8.3 g
- Cholesterol: 14.4 mg
- Sodium: 722.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 7.3 g
- Protein: 12.1 g
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