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Weekday dinner inspirations: Inside-Out Lasagna, and more

Mon | Deconstructing dinner

Inside-Out Lasagna (recipe below) is much easier to make than traditional layered lasagna. Pile up the meatless melange in a big bowl on a cold night and you've got a soul-soothing warm dish. Cheap, too. The editors at Eating Well magazine, who devised the recipe, say it only costs about $2 a serving. Serve with steamed broccoli and whole-grain rolls.

Tues | So cold, so warm

Time for a pot of Sausage, Spinach and Lentil Soup to chase away the chill. Bring 6 cups of your choice of broth to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh or frozen chopped spinach.

Wed | Rotisserie chicken

We're well past the holidays but that doesn't mean you should forget about sweet potatoes. Make Old-Bay Roasted Sweet Potatoes to serve with your store-bought rotisserie chicken tonight. The recipe, from the current Everyday Food, starts with preheating the oven to 450 degrees. Clean three medium sweet potatoes then chop into 1-inch pieces. Toss with 1 1/2 teaspoons of Old Bay seasoning and 1 tablespoon olive oil. Place on rimmed baking sheet and roast for 30 minutes, flipping halfway through.

Thurs | Green hash and eggs

Spinach and Mushroom Hash is a good way to get some greens in your diet. No potatoes here, just chopped spinach (use frozen if you like, but squeeze out the water) sauteed with sliced button mushrooms and minced garlic in olive oil. Serve with fried eggs on the top. Crusty bread slices mop up the yolk.

Fri | Seafood splurge, redux

Here's a Stir Crazy classic: Garlic Shrimp and Rice. Heat about 1/4 cup of olive oil, then add 4 or 5 minced garlic cloves and a pinch of crushed red pepper. Heat for a few minutes, then add a pound of peeled shrimp and a few shakes of paprika. When the shrimp are pink, add lemon juice and minced parsley. Serve over cooked rice, or on its own (sop up the garlic-oil with French bread). Serve with a green salad.

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Inside-Out Lasagna

8 ounces whole-wheat rotini or fusilli

1 tablespoon extra-virgin olive oil

1 small onion, chopped

3 cloves garlic, sliced

8 ounces sliced white mushrooms (about 3 1/2 cups)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 (14-ounce) can diced tomatoes with Italian herbs

8 cups baby spinach

1/2 teaspoon crushed red pepper (optional)

3/4 cup part-skim ricotta cheese

Bring large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach and crushed red pepper. Increase heat to medium high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

Serves 4 (about 1 1/2 cups per serving).

Nutritional information per serving: 364 calories, 9g fat (3g saturated), 55g cholesterol, 16g protein, 7g fiber and 588mg sodium.

Source: Eating Well magazine

Weekday dinner inspirations: Inside-Out Lasagna, and more 01/12/10 [Last modified: Tuesday, January 12, 2010 3:30am]
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