August 28, 2012

Ella’s Kitchen

The weather is changing, the days are getting shorter, the growing season is coming to an end. I found a few recipes that have a little different twist. Hope you enjoy them! Have a great September. – Ella

[Ella can be contacted at or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Baked Apple with Raspberry Preserves

12 firm tart apples
2 extra-large egg whites, lightly beaten
Raspberry preserves, homemade or top quality commercial
sugar for sprinkling

Preheat oven to 350° F. Quick Trick: Core apples from the stem end with apple corer but don’t cut completely through to the bottom. Use the small end of a melon baller to scoop out any bits of core left by the corer leaving the outside intact. Using pastry brush, coat each apple with some of the egg white. Place apples in a heavy, non-stick roasting pan. Fill the center of each apple with raspberry preserves. Generously sprinkle the dish with sugar. Bake for about 45 minutes, or until apples are soft, but still intact. Remove roasting pan from oven and set on a rack to cool. Serve at room temperature. Serves 12.


Cauliflower Casserole

1 medium cauliflower (cut into flowerets)
Nonstick cooking spray
1/2 tsp. salt
1/8 tsp. pepper
1/2 C. plain nonfat yogurt
2 T. (1/2 ounce) low-fat American cheese
or Alpine Lace nonfat cheese (shredded)
1 tsp. sesame seeds (toasted)

Cook cauliflower in boiling water to cover in a medium saucepan for 8 minutes or until tender. Drain well. Place half of cauliflower in a 1-quart casserole dish coated with cooking spray. Sprinkle with salt and papper. top with half each of yogurt and cheese. Repeat layers with remaining cauliflower, yogurt and cheese. Sprinkle with sesame seeds and bake at 350 degrees for 20 minutes or so. (Fat: less than 30% calories from fat).
10 servings.


Zucchini Lasagna Bake

1 onion (chopped)
1 green pepper (chopped)
4 ounces mushrooms (sliced)
1/2 tsp. canola oil
4 small zucchini (peeled and thinly sliced lengthwise)
1 lb. lean ground beef (browned and drained)
8 oz. no-salt tomato sauce 1/4 tsp. garlic powder
1/4 tsp. fennel 1/4 tsp. pepper
1 tsp. basil 1/2 tsp. oregano
2/3 C. nonfat cottage cheese 1/3 c. Parmesan cheese
2 ounces skim mozzarella cheese (shredded)

Preheat oven to 375 degrees. Saute onion, pepper, and mushrooms in oil in a dutch oven or microwave 4 minutes in a 2-quart casserole dish. Steam zucchini for 6 minutes on stove top or microwave with 1 tablespoon water for 8 minutes in covered container. Stir meat, tomato sauce and seasonings into sauteed vegetables. Combine cottage and mozzarella cheeses in separate bowl. Spray 8-inch square baking dish with nonstick cooking spray. Layer zucchini, cheeses and meat sauce twice. sprinkle Parmesan cheese over top layer. Bake for 45 minutes or microwave 20 minutes. (Fat: 30% calories from fat).