This week I have two more Cafe World dishes to cross off the list. One is a breakfast classic and another is a family favourite.
Bacon & Eggs
A favourite of mine, although I don't make it much at home because bacon is EVIL!! I think it goes straight to my hips and butt. I love my Bacon & Eggs in a sandwich and the egg is turned with a hard yolk and no yellow runny stuff. My husband likes his sunny side up, the kids like it scrambled, so a full spectrum of egg tastes in my family.
This is a recipe I've used many times. I like it because it's loaded with vegetables and although I always use the low fat ricotta cheese, adding fat-free yogurt reduces the calories further. I have Swiss chard in my garden, so I use that when it is available.
12 lasagna sheets (depends on dish size)
2 cups spinach or Swiss chard
3 cups shredded mozzarella ( I use part skim)
1 medium carrot, julienned
1 medium onion, finely chopped
10 asparagus spears cut into 1/4 inch piece
1 red pepper chopped
1/2 cup Parmesan
1 cup low fat ricotta cheese
1 cup plain yogurt
1/2 cup parsley
red pepper flakes, salt & pepper to taste
Cook pasta according to package instructions.
Preheat oven to 400 deg F. Spray baking dish (I use 8 in square) with oil or non-stick spray.
Combine all ingredients for cheese mix and set aside.
Build lasagna in dish as follows.
Layer 1: pasta, then spinach, 1/3 cheese mix, 1 cup mozzarella.
Layer 2: pasta, carrot and onion, 1/3 cheese mix, 1 cup mozzarella.
Layer 3: pasta, asparagus and red pepper, last 1/3 cheese mix, 1 cup mozzarella.
Top: pasta and sprinkle with Parmesan cheese.
Bake in preheated oven for 45 minutes to 1 hour.
There have been some changes to the Cafe World Cookbook, I know of at least one theme dish that's been added, but I haven't studied the list to see if anything has been taken away. So I will update my master list with the changes next week.
Next Up: Steak Dinner
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