Christinas Tv Dinners Recipes

JANETTE'S HEALTHY TV DINNERS

Steps:

• If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
• Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 "meatballs" over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
• Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little "butter" over the top. Put 2 peach halves in the remaining compartment of each tray. Sprinkle with granola, cloves and cinnamon. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
• To cook: Preheat the oven to 350 degrees F.
• Let dinners stand at room temperature for 5 minutes. Bake dinners until heated through, 35 to 40 minutes. Serve immediately.
• Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside.
• Cook the lasagna noodles according to package directions. Drain and pat dry.
• Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach. Roll up the noodle around the filling. Repeat with remaining noodles and filling. Place the roll-ups in the prepared pan as you make them.
• Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
• Preheat the oven to 350 degrees F.
• Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese. Set aside. Combine all remaining ingredients in a medium bowl. Form the mixture into 12 (1-inch) balls. Roll the meatballs in the bread crumb/cheese mixture to coat evenly.
• Spray a large nonstick skillet with cooking spray and place over medium heat until hot. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes. Lightly spray the top with olive oil spray and shake pan to coat the balls. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked
• Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot. Add onions and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes more.
• Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture. Stir in Parmesan and dry milk and cook 2 to 3 minutes more.
• Remove from heat and stir in parsley and lemon juice. Season with salt and pepper, to taste.

CHRISTINA'S HARIRA

Steps:

• Place the dry garbanzo beans into a large bowl, and fill with water. In a separate bowl, cover the yellow lentils with water; allow the beans and lentils to soak overnight.
• The next day, drain the water. With your thumb and forefinger, pick up and pinch off the husk from each garbanzo bean; discard husks. Place chicken bouillon cube into a small bowl, and dissolve in 1 cup of hot water.
• Heat olive oil in a large soup pot over medium heat, and cook the onion in the oil until translucent, about 5 minutes; stir in the saffron and ginger until combined. Add the beef to the skillet, and cook until browned, about 15 minutes, stirring the meat and sprinkling it with salt and black pepper as it cooks. Mix in the chicken bouillon and prepared garbanzo beans, and bring the mixture to a boil.
• Pour in 7 more cups of water, and mix in the celery, parsley, and cilantro; simmer until the celery is tender, about 30 minutes. Mix in the soaked lentils, and cook an additional 20 minutes. Mix in the tomatoes, cover the pot, and cook until tomatoes are tender, about 20 more minutes. Stir in the orzo, and simmer until tender, about 5 minutes.
• In a bowl, whisk the flour and tomato paste together; if mixture is too stiff, add about 1/2 cup of water, a tablespoon at a time, or as desired. Stir the tomato paste mixture into the soup, and bring to a boil, stirring often. Cook until thickened and the flavors have blended, about 15 more minutes.

CHRISTINA'S SALAD

Steps:

• Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
• Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.