Foodie Tuesday with Smarty Marty -Vegetable & Chicken Lasagna

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Noodles Chicken and Vegetables… a delicious combination. This week Smarty Marty is cooking up Lasagna utilizing chicken tenderloins and fresh vegetables. To get started with this dish we need to gather up the following ingredients.

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Ingredients

  • Nonstick cooking spray
  • 2tablespoons olive oil
  • 1 1/2cups very thin bite-size carrot strips
  • 1cup chopped onion (1 large)
  • 4cloves garlic, minced
  • 14 – 16ounces frozen broccoli florets, thawed
  • 12ounces shredded cooked chicken breast
  • 3cups fat-free milk
  • 9tablespoons all-purpose flour
  • 3 1/2cups reduced-sodium chicken broth
  • 1 1/2teaspoons salt
  • 1/2teaspoon freshly ground black pepper
  • 1/4cup snipped fresh basil
  • 115 ounce carton fat-free ricotta cheese
  • 1cup shredded low-fat mozzarella cheese (4 ounces)
  • 12no-boil lasagna noodles (about 8 ounces)
  • 1cup whole wheat panko (Japanese-style bread crumbs)
  • 1/4cup grated Parmesan cheese (1 ounce)

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Cooking up the tenderloins on the stove top 35287257_2322734951070774_4289738598518882304_o

Chopping up the fresh vegetables and the cooked chicken35229365_2322735251070744_995468020715356160_o

Directions

  1. Lightly coat a 3-quart rectangular baking dish with cooking spray. Set aside.
  2. In a large nonstick skillet heat 1 tablespoon of the oil over medium heat, swirling to coat the bottom of the skillet. Add carrots, onion, and garlic; cook about 6 minutes or until softened, stirring frequently. Remove from heat. Stir in broccoli and chicken; set aside.
  3. For sauce, in a large saucepan whisk together milk and flour. Add broth, salt, and pepper, whisking until smooth. Bring to boiling over medium-high heat, whisking constantly. Boil about 1 minute or until slightly thickened, whisking constantly. Remove from heat. Stir in basil. Set aside.
  4. In a small bowl stir together ricotta cheese and mozzarella cheese.
  5. Spread 1 cup of the sauce in the prepared baking dish. Arrange three of the lasagna noodles crosswise over the sauce in baking dish. Spoon another 1 cup of the sauce over the noodles, spreading evenly. Dot with one-third of the ricotta mixture, then one-third of the chicken mixture. Repeat layers twice. Top with the remaining three lasagna noodles. Spread the remaining sauce over the top. Cover baking dish with foil. Cover and chill for at least 8 hours or up to 24 hours.
  6. Preheat oven to 400 degrees F. Bake, covered, for 1-1/2 hours. Remove foil. Bake for 30 minutes more.
  7. Meanwhile, in a small bowl stir together panko and Parmesan cheese. Sprinkle panko mixture over lasagna. Drizzle with the remaining 1 tablespoon olive oil. Bake, uncovered, about 5 minutes more or until the top is lightly browned. Let stand for 10 minutes before serving.

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Preparing to bake in the oven 35102667_2322734784404124_3194182279140212736_o

Food Styled and Prepared By Smarty Marty

Recipe By – www.bhg.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

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Foodie Tuesday with Smarty Marty- Shrimp Fried Rice

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Smarty Marty Foodie Tuesday recipe idea this week is a takeout favorite… She’s cooking up some shrimp fried rice. 1st and foremost we must gather up the ingredients needed for the dish.

Ingredients:

  • 1 1/2 cups uncooked white rice
  • 3 cups water
  • 4 tablespoons vegetable oil
  • 1 cup fresh bean sprouts
  • 1/2 cup chopped onion
  • 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
  • 1/4 cup chopped green onion
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons soy sauce
  • 1/4 teaspoon sesame oil

Shrimp Fried Rice

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
  2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
  3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
  4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Shrimp Fried Rice2

Food Styled and Prepared By Smarty Marty

Recipe By – Allrecipes.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty – Shrimp Avocado Salad

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Well well, here we are the Tuesday after the Memorial Day Holiday~! So smarty Marty brings us an easy meal idea for this Foodie Tuesday.  Shrimp Avocado Salad. Let’s get started by gathering up the following items.

Ingredients

  • 2 pounds boiled or steamed shrimp peeled and deveined
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

shrimp avocado saladDirections

    1. Add shrimp, avocado, and onion to a large bowl.
    2. In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
    3. Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

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  • Salad  Prepared By Smarty Marty

    Recipe By: addapinch.com

    Photography & Styling By Smarty Marty

    Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking , photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Asian Chicken Egg Rolls

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Ooh wee it’s Tuesday and we have a delicious delight for you today. Smarty Marty whips up some Asian Chicken Egg Rolls! If you are ready to cook you up something flavorful  let’s start first with gathering up what you will need to create  this dish:

Ingredients: 

Chicken Egg Rolls3

DIRECTIONS

  1. Brown chicken with ginger and garlic in pan; drain any grease.
  2. Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.
  3. In large bowl combine cabbage mix and green onions.
  4. Pour hot meat over vegetables and stir well. Let cool slightly.
  5. Lay wrap in front of you so that it looks like a diamond.
  6. Place 3 tablespoons pork filling in center of egg roll wrapper.
  7. Fold bottom point up over filling and roll once.
  8. Fold in right and left points.
  9. Brush beaten egg on top point.
  10. Finish rolling.
  11. Set aside and repeat with remaining filling.
  12. Heat 2-3 inches oil in large frying pan to very hot (350ºF).
  13. Fry a few egg rolls in pan at a time, 2-3 minutes per side.
  14. Drain on paper towels.
  15. Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly
  16. Chicken Egg Rolls2Chicken Egg RollsSalad  Prepared By Smarty MartyRecipe By: Geniuskitchen.com

    Photography & Styling By Smarty Marty

    Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Lemon Pepper Wings

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This week’s Food Tuesday Recipe Idea from Smarty Marty is one of my personal favorites… Yummy Yummy Goodness Lemon Pepper Wings!

1st Things first gather the necessary ingredients :

Lemon Pepper Wings
1 teaspoon season salt
1/2 teaspoon black pepper
1 tablespoon lemon pepper
2 to 3 pounds chicken wings
1 tablespoon olive oil
1/3 cup butter 32419269_2279061688771434_7695404384414334976_n

Directions For Wing Preparation:

Preheat oven to 350 degrees. Cut wings on each join, there are two joints per wing
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Coat the wing portions with olive oil. Dredge the wings in seasonings. Shake off excess.

Place wings on a rack on a cookie sheet and bake for 30 to 35 minutes. When chicken is golden brown combine with melted butter and lemon pepper.

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Lemon Pepper Wings Prepared By Smarty Marty

Photography & Styling By Smarty Marty

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking , photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Summer Fruit Salad

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Something sweet to eat delicious delights for all … well, we got something natural for your taste buds this week! Smarty Marty gives us a Summer Fruit Salad… Just in time to get Bikini Fine for the Summer Time

First things first we need to gather up all the necessary ingredients for our summer fruit salad:

Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/4 cup honey
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
2 cups cubed fresh pineapple
1/2 cup mango, peeled and sliced
2 cups strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
1 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups mixed berries, blueberries, blackberries, raspberries32150760_2270515409626062_528991154545360896_nBring orange juice, lemon juice,honey, orange zest, and lime zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.

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Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, mango, kiwi fruit, bananas, oranges, grapes, and mixed berries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

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Salad  Prepared By Smarty Marty

Photography & Styling By Smarty Marty

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- I want Mussels!

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I want mussels… not that classic tune sung by the beautiful legendary Diana Ross, but we are talking about Mussels from the sea… this week Foodie Tuesday Recipe Idea is Smarty Marty take on Fettuccine & Mussels!

As always we need to list all the ingredients needed for this meal

Ingredients:

  • 8 ounces uncooked fettuccine
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 6 garlic cloves, coarsely chopped
  • 1/2 cup dry white wine
  • 3 plum tomatoes, chopped
  • 1/3 cup bottled clam juice
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1/4 cup chopped fresh flat-leaf parsley
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  • How to Make It

    Step 1

    Cook pasta in boiling water until almost al dente; drain through a sieve over a large bowl. Reserve 1/3 cup pasta cooking water.

    Step 2

    Melt butter in a large skillet over medium heat. Add onion to pan; cook 4 minutes, stirring occasionally. Add garlic to pan; cook 1 minute, stirring constantly. Add wine to pan; cook 3 minutes or until the liquid evaporates, stirring occasionally. Add tomatoes; cook 2 minutes, stirring occasionally. Stir in reserved pasta cooking water and clam juice; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Discard any unopened shells. Add cooked pasta to the tomato mixture; cook 1 minute or until thoroughly heated, tossing well to combine. Sprinkle with parsley. Serve immediately.

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    Meal Prepared By Smarty Marty

    Photography & Styling By Smarty Marty

    Recipe By; http://www.myrecipes.com

    Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty