For the tartlets:
1 pound instant polenta (about 2 ½ cups)
1 cup cream
1 teaspoon freshly ground black pepper.
For the topping:
2 cups shredded store-bough roasted chicken
½ cup store bought pesto
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup dried cranberries.
For the tartlets:
Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping
In a medium bowl combine the chicken, pesto, salt and pepper. Stir to combine.
To assemble: Using a 2 inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries.
Ingredients
A little olive oil for the pan
2 pounds fresh spinach, washed (or 2...10 ounce packages fresh baby spinach leaves,
or 2…10 ounce packages frozen, chopped spinach, defrosted)
options on this recipe.
2 pounds nonfat ricotta cheese or nonfat cottage cheese
1 cup Walnut Pesto
4 large cloves garlic, minced
½ teaspoon salt and freshly ground pepper to taste
½ cup grated parmesan cheese
1/3 cup minced walnuts, lightly toasted
1 24-ounce jar low-sugar tomato sauce
or 2 ¾ cups of your favorite sauce.
16 uncooked lasagna noodles-green ones.
½ pound low-fat mozzarella cheese, grated.
Instructions by
Preheat the oven to 350 degrees. Lightly oil a 9x13 inch baking pan. If
Using fresh spinach, chop it fine. If using frozen, chopped spinach, and make
sure it thoroughly defrosted and squeeze out all the excess water. Place the ricotta
or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the parmesan, and the walnuts. Mix well.
Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles
over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles
(you can spread it a little, but not too much) and sprinkle with 1/3 of the mozzarella. repeat one more time, and then finish up with a final layer of noodles. You will have
Some parmesan left over.
If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved parmesan. (In case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it won’t get too dark.) Remove from the oven and let rest for about 10 minutes before serving. This serves 8
Now for her great WALNUT PESTO
3 packed cups fresh basil leaves
3 large cloves garlic
1/3 cup lightly toasted walnuts
1/3 cup extra virgin olive oil
1/3 cup grated parmesan
Salt and pepper to taste.
Instructions from
Place the basil leaves and garlic in a food processor or blender and mix well.
Add the walnuts and continue to blend until the nuts are finely ground.
Keep machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
This makes one cup.
Green Salad picked from her garden with her special dressing
More fall colors in the yard
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