Need a tasty, healthy treat for summer time? Here you are my friend…! Although, if your not into spice this might not be the snack for you.
Here is what you need for one batch. I usually make at least 2 batches at time. Obviously, you can adjust to the spice to your liking.
- 1 can of garbanzo beans (drained)
- 1/4 cup of Tahini
- 2 T of lemon juice
- 1/2 of a can of diced jalapenos (We like it spicy)
- 1 clove of garlic (Andy is a garlic baby so I only use a tiny bit)
- 1 T of red pepper flakes
- 2 t of cumin
- salt to taste
- Drain garbanzo beans add to your food processor
- Add tahini, garlic, cumin, jalapenos, red pepper flakes, and lemon juice
- Turn on that food processor!
- Taste it, add salt, red pepper flakes until your happy.
Dump all the ingredients in the food processor…
Turn that sucker on… taste test. Add more salt, garlic, or red pepper flakes.
Eat it up. We eat it with carrots and/ or pita chips. Any veggie or chip works in my book!
- 2 tablespoons olive oil
- 1 minced cloves of garlic
- 1 1/2 pounds ground turkey
- 1 28-ounce can crushed tomatoes in tomato puree
- 1 6-ounce can tomato paste (I’ve left this out before and it was no big deal)
- 4 tbsp Italian seasoning
- 2 tbsp brown sugar
- salt and pepper
- 12 whole wheat lasagna noodles
- 15 ounces ricotta cheese
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 cup of 6 cheese Italian cheese
- 1 large egg
- 9×13 glass baking dish (I’ve used bigger with this recipe, but I like the 9×13 best!)
- Preheat your oven to 400 degrees.
- Fill your baking dish with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- Next start making the sauce… heat the olive oil in a large skillet. Cook the garlic for about a minute and add ground turkey. Break it up and cook until it is all brown. About 8 minutes.
- Add the crushed tomatoes, Italian seasoning, salt, pepper, and brown sugar.
- In another bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Add a little bit of sauce to the bottom of the dish. Add a layer of pasta, 1/3 of the ricotta, and 1/3rd of the sauce. Add a layer of pasta, ricotta, and sauce. One more layer just like that last! Sprinkle with 1/4 cup of Parmesan (or more, to cover the surface) and bake for 30 minutes until the sauce is bubbling.
Step 3: Start making the sauce. I love this little garlic contraption for mincing. It looks a lot like this garlic press from Amazon. It works wonders. You don’t even have to peel the garlic.
The 20 minute timer will go off right in the middle of sauce making, and you need to drain your noodles! Don’t mind the random colored noddles… I used leftover noodles and then needed more so I bought whole wheat noodles
Bake that sucker for 30 minutes or until you see it bubbling. Take it out and let it cool down a little. I think it’s easier to cut when it is not so hot. Are you proud of me for making home made lasagna? I am pretty proud of myself over here! Do you use a garlic press or mince by hand? Do you have a secret sauce ingredient? Is it brown sugar? Do you think lasagna is better the second night? I’d love to hear…