Healthy Recipe Ideas

Coulee Region Childhood Obesity Coalitions Footsteps to Health program offers plenty of ideas for lunch, snacks and dinner.  Head to their website for delicious healthy food ideas.

Childhood Obesity Coalition

How well do you fare as a healthy role model for your kids?

Take this quiz on page 3 from the Coulee Region Childhood Obesity Coalition to see. 

 

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Stephanie Crawford is our Face Behind Facebook in our Back to School 2012 issue.  She has a knock out lasagna recipe and her secret is placing it in the refrigerator for 12 or more hours before baking. 

Stephanie's Lasagna

Ingredients

• 10 ounces lasagna noodles
• 2 pounds shredded mozzarella

For Meat Sauce

• 1 pound Italian sausage
• 1 clove garlic
• 1 tablespoon parsley
• 1 tablespoon basil
• 1 onion
• 1 1/2 teaspoon salt
• 2 cans (14.5 ounces each) diced tomatoes
• 12 ounces tomato paste
• 1 package fresh mushrooms

For Cheese Filling

• 3 cups cottage cheese
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 tablespoon parsley flakes
• 1/2 cup shredded parmesan cheese

Directions

1. To make the sauce, brown the Italian sausage with onion and garlic.  Add parsley, basil, salt, diced tomatoes, and mushrooms.  Simmer for 15 minutes and then set aside.
2. While sauce is simmering, bring a pot of water to a boil, add lasgna noodles and boil for 5 to 7 minutes; until tender. Drain water and set aside.
3. To make the filling, in a separate bowl mix together cottage cheese, eggs, salt, pepper, parsley flakes, and parmesan cheese. 
4. In a 9x13 pan layer half of the noodles, half of the meat sauce, half of the cheese filling, half of the mozzarella cheese and repeat. 

You can bake immediately or Stephanie likes to refrigerate her lasagna for 12 hours or more before baking to let the flavors sink in. 

Bake at 375 degrees for 30 minutes.