Spinach Chicken Lasagna

For those of you who long for your lasagna, I found a recipe that doesn't use tomatoes! This mouth-watering dish has even been said to be better than the traditional tomato version. I highly suggest trying this lasagna, it will not disappoint.

Spinach Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1/2 cup leeks, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

• Preheat oven to 350 degrees.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain.
• Melt the butter in a large saucepan over medium heat. Cook the leeks and garlic in the butter until tender, stirring frequently.
• Stir in the flour and salt, and simmer until bubbly.
• Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
• Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese.
• Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
• Layer with 1/3 of the noodles, the ricotta, and the chicken.
• Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese.
• Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles.
• Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes.

White Trash

This politically incorrect snack will keep bellies full and fingers out of the Christmas dinner. It's quick, easy, irresistible and best of all only uses a few ingredients.

White Trash

2 cups rice chex
1 cup pecan halves
2 cups pretzles
1 cup white chocolate, you can use chips or blocks

• On a large cookie sheet pour the rice chex, pecans and pretzles and mix together.
• Melt the white chocolate.
• Pour the melted white chocolate onto the mixture and mix together. I usually use my hands, but you have to becareful because the white chocolate gets very hot.
• Once the white chocolate is evenly mixed in, let cool.
• Once the white chocolate is hard, serve.

Vanilla Cream Pie

I had a difficult time finding a dessert recipe for a holiday dinner. Everything seems to have fruit someone with interstitial cystitis can't eat or uses chocolate, another enemy. I finally found a simple solution, vanilla cream pie. The pie is pretty easy to make, but the simplicity doesn't reflect in the rich flavor. My only suggestion would be to NOT attempt to whip the meringue by hand.

Vanilla Cream Pie

Makes one pie

Pie Ingredients:
1 baked 9 inch pie shell
3 egg yolks
2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt

Meringue Topping:
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
4 tablespoons sugar

Pie:

• Preheat oven to 325°F
• Whisk the egg yolks in the milk until blended, then combine in a medium saucepan with sugar, cornstarch, vanilla and salt. Mix thoroughly.
• Cook over medium heat, stirring constantly, until the mixture comes to a boil.
• Boil, stirring constantly to prevent scorching, for 1 minute.
• Remove from heat. Pour into pie crust.
• Cool to room temperature. Make meringue while pie is cooling.

Topping:

• Place whites in a copper, stainless steel, or glass bowl. Do NOT use an aluminum bowl as it will reduce the egg-white volume.
• Add cream of tartar to egg whites and whip with a mixer until whites form a soft peak.
• Continue beating, adding sugar gradually, until whites hold a stiff peak.
• Pile lightly on top of pie filling. Spread to edges of crust. Bake in a oven until lightly browned (10-15 minutes).
• Cool before serving.

Herb Sautéed Potatoes

Herb Sautéed Potatoes

Serves 4

2 Tbsp. unsalted butter

2 Tbsp. Extra Virgin Olive Oil

1 garlic clove, finely chopped

1/4 cup finely chopped leek

6 medium size red potatoes
2 tsp. rosemary, finely chopped
Salt and pepper

• Wash and slice potatoes into one inch cubes.
• Combine butter and olive oil in a medium skillet. Melt butter on medium heat.
• Once butter is melted sautée garlic for 5 minutes.
• Add leeks and cook for 5 - 10 minutes.
• Add the potatoes to the skillet and cook uncovered for 20 minutes or until all sides of the slices are golden brown. Stir often.
• Season with rosemary and salt and pepper to taste.

Seared Scallops with Tarragon-Butter Sauce

This simple no-fail recipe is delicious and is sure to impress anyone who tries it. Pair the scallops with veggies for a light, but delectable, meal. The classic French butter sauce can be used with just about anything to enhance the taste.

Seared Scallops with Tarragon-Butter Sauce
Serves 4

1 pound sea scallops
7 Tbsp. unsalted butter
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1 Tbsp. finely chopped tarragon

• Sprinkle scallops with 1/4 season each of salt and pepper
• Heat 1 Tbsp butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked though (about 5 minutes total).
• Transfer scallops to a platter.

New URL

First of all I want to say thank you to all my loyal followers. Due to some issues with Gmail and blogger, I had to export all of my posts and delete my old blog and upload my posts to this new URL. Needless to say, it was a pain in the butt. However, it is so much nicer having everything in one place with Gmail as my primary address now (my google reader, e-mail, contacts, etc.). Even though it is a new URL, it is the same blog and I hope you all continue to follow me.

Thanks!

Lauren

Christmas Angels Program

The Interstitial Cystitis Network (ICN) organizes an annual program called Christmas Angels during the holidays to help interstitial cystitis patients in financial need. The program matches patients who are struggling with patients that can help them out. The program searches for people who can help others by sending gifts, food, clothing, children's toys or even gift certificates. If you would like more information or you would like to participate in the Christmas Angels Program contact the program coordinator Jaime at: holidayassistance@ic-network.com. The more who volunteer, the more patients in need will be helped.

Visit the IC-Network.com to learn more.

Living Beyond Disease

I came across a touching story on another blog about Michele Longo O'Donnell's 11-year journey with interstitial cystitis. In O'Donnell's book, The God that we've Created, she writes how the only option left to her was to have her bladder removed. This meant she would wear bags to catch the urine flow for the rest of her life. O'Donnell was determined to not let the disease take over her life anymore. Now she is a motivational speaker, author and even has her own weekly radio show where she helps her listeners 'live beyond disease.'

You can find excerpts of O'Donnell's book on the GodIsAVerb.com blog. The blogger, Jodi McDonald, has also attended some of O'Donnell's lectures. Visit O'Donnell's Web site to find out more about her touching story or to purchase a book at LivingBeyondDisease.com.

Making it through the holidays with food sensitivities

That time of year of has come where we spend more time with friends and family, get a few days off from work, attend holiday parties, and of course eat more. I'm sure a those of you with food sensitivities were forced to test your self control over the Thanksgiving holiday. I know I did. It helps to think about how you will handle a dinner situation before it happens. Here are four ways to enjoy the holidays without making yourself sick:

• Search for popular holiday recipes alternatives that you can make for your holiday dinner or take with you to a family dinner.
• Try to avoid the foods that you know will make your symptoms flare.
• If you are going to a holiday dinner, see if the host/hostess will be willing to work in some alternative foods that you can enjoy.
• And if it is just a holiday party, go by my mom's motto (who also has IC), "when in doubt, eat before you go."

For more on this article go to FightingFatigue.org.

Pumpkin Nut Muffins

This is a recipe that my mom made that I absolutely fell in love with. I think these muffins are great for the holidays. You can munch on them for breakfast, a snack or even after those delicious leftovers.

Pumpkin Nut Muffins
Makes 24 muffins

Muffins:
1 can (16 oz) pumpkin
2 cups granulated sugar
1 ¼ cups vegetable oil
3 extra large eggs
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
2 ¼ cups all-purpose flour
1 cup cashews chopped
½ cup raisins

Topping:
½ cup granulated sugar
¼ cup (1/2 stick) butter, softened
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¾ cup all-purpose flour

• Heat oven to 350 degrees and lightly grease muffin cups.
• For muffins, in large bowl, beat together pumpkin, sugar, oil, and eggs until well blended. Add cinnamon, baking powder, nutmeg, cloves, and salt. Mix until well blended. Add flour. Mix just until dry ingredients are moistened. Do not over mix. Fold in cashews and raisins.
• For topping, in small bowl, combine sugar, butter, cinnamon, and nutmeg. Mix well with a fork. Add flour. Mix well.
• Spoon batter into muffin cups. Top each with 1 tablespoon topping mixture.
• Bake 20-25 minutes or until wooden pick inserted in center comes out clean.
• Let stand a few minutes before removing from pan.

A Pilates Video for People with Pelvic Pain

I have had a hard time with fitness in the last few months. Every time I try to jog or use the elliptical I have to cut my time short because I almost pass out from pelvic pain or I have to run to the restroom to handle my extreme nausea.

I came across the New Dawn Pilates workout video on the Pilates Workout DVD blog. It was created with those suffering from pelvic pain in mind. The video is a daily pilates workout that can be customized to fit the viewer's needs and pain levels. New Dawn Pilates is carefully choreographed and instructed by Occupational Therapist and Pilates Instructor, Jenny Buttaccio. Jenny also suffers from chronic pelvic pain from Interstitial Cystitis.

The DVD is only $29.99 and can be purchased on the New Dawn Pilates Web site. This would even make a great stocking stuffer for someone that suffers from IC!

Chunky Potato Soup

I hope everyone had a terrific Thanksgiving holiday. If you had any interesting dishes feel free to send them my way. I would love to try them before the Christmas get togethers!

Today I am going with a classic, potato soup. Soup is always a great choice to keep you nice and toasty during those cold months . This recipe takes just under an hour, but most of the time is spent on boiling the potatoes and cooking the soup.

Chunky Potato Soup
Serves 4-6

3 Medium red potatoes
2 Cups of water
1/2 Cup diced leek
3 Tbsp. butter
3 Tbsp. all-purpose flour
Ground black pepper
3 Cups of milk
1/2 tsp. sugar
1 Cup shredded Cheddar cheese
2 Tbsp. chives, diced
Garlic salt

• Bring 2 cups of water to a boil in large saucepan.
• Peel potatoes and cut into 1-inch cubes
• Add potatoes to boiling water and cook until tender.
• Set aside potatoes
• Measure one cup of the water from the boiling potatoes, set aside.
• Melt butter in a saucepan over medium heat.
• Add the leek and cook, stirring frequently, until leek is tender, but not browned.
• Add flour to saucepan and cook 3-4 minutes. Add black pepper to taste.
• Gradually add potatoes, the water from the potatoes, milk and sugar to the leek mixture in the saucepan; stir well. Then add cheese.
• Simmer over low heat for 30 minutes, stirring frequently. The soup will thicken as it cooks. Season with garlic salt to taste.
• Garnish with chives.