Easy Roll-up Cannelloni

3 Tlbs olive oil
1 pound Italian sausage
1 cup diced onion
1 clove garlic, minced
1 cup chicken broth
1 can (28-oz) crushed tomatoes
2 tsp dried basil
1 tsp salt, plus 1 Tlbs for the pasta water
½ tsp black pepper
15 oz part-skim ricotta
1 cup mozzarella
1/3 cup Parmesan, plus extra for sprinkling
1 egg
Pinch of Nutmeg
1 package no-boil lasagna pasta (Barilla brand)

1. Heat oven to 375 and bring a large pot of water to boil.
2. Heat a Tlbs of the olive oil in a medium pan over medium high heat. Add the sausage and cook it until it loses its pink color, breaking into smaller pieces with a slotted spoon, about 10 minutes. Using the spoon, transfer the sausage to a large bowl and set aside.
3. Wipe the pan clean with a paper towel. Heat the remaining oil in the pan. Add the onion and cook it until it is soft, about 3 minutes. Add the garlic and cook it until fragrant, about 1 minute. Pour in the broth and cook for 1 minute. Stir in the tomatoes, basil, ½ tsp salt and ¼ tsp pepper and cook for 10 minutes.
4. Mix the cheese, egg, ½ tsp salt and ¼ tsp pepper and the nutmeg with the bowl of cooked sausage. Stir to combine well, then set aside.
5. Add the Tlbs salt to the boiling water, then drop in the lasagna pasta. Boil for 1 minutes, stirring every few seconds to keep it from sticking. Drain the pasta and rinse it under cold water until it’s cool enough to handle. Separate the pasta sheets and lay them out on a clean, dry kitchen towel.
6. Cover the bottom of a 9x13 pan with 1 cup of sauce. Spread about 1/3 cup of filling across a short end of a pasta sheet and roll it up. Put it in the prepared pan. Repeat. You should have enough for about 12 rolls.
7. Top the cannelloni with the rest of the sauce and bake until heated through, about 30-40 minutes. Severe hot with Parmesan for sprinkling. Serves 6.

Orange Chip Cookies

2 ¼ cups all-purpose flour
¾ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg, room temperature
1 cup White Chocolate Chips
1 Tlbs grated orange zest

Preheat oven to 350. Sift flour, baking soda and salt into small bowl. Beat butter, granulated and brown sugars in large mixer bowl until smooth, about 3 minutes. Add egg; mix well. Gradually add flour mixture. Stir in morsels and orange zest. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 10-12 minutes or until light golden brown. Cool on baking sheets for 2 minutes; removed to wire racks to cool completely.

Costa Rican Beef and Chayote

2 Tlbs canola or olive oil
1 meduim onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef (or turkey)
½ tsp curry powder
1 tsp salt
½ tsp pepper
¾ cup diced green pepper
2 medium ripe tomatoes, peeled, seeded, and finely chopped
2 Tlbs tomato paste
1 large chayote, peeled, cored, and cut into ¼ inch dice, or zucchini cut into ¼ inch dice
½ cup fresh or frozen corn kernels
3 Tlbs finely chopped fresh cilantro or parsley

1. Heat the oil in a large heavy skillet over medium heat. Add the onion and sauté, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic and sauté for a few more seconds.
2. Add the meat, curry powder, salt, and pepper to the mixture. Continue to sauté until the meat loses its pink color, breaking it up with a wooden spoon as it cooks, about 3 minutes.
3. Add the green pepper, tomatoes, tomato paste, chayote and corn. Lower the heat, cover and cook until the chayote is tender, about 15 minutes (zucchini will take about 5 minutes to cook.)
4. Stir in the cilantro or parsley and season with salt and pepper to taste. Serve with rice and refried beans or as a taco filling. Serves 4.

Crock Pot Lasagna

1 lb hamburger or Italian sausage (or both)
1 pkg (10 oz) lasagna noodles
12-16 oz mozzarella cheese
1/2 cup water
1 onion, diced (or some minced onion)
1 carton (16 oz) low fat cottage cheese
1 large can (28 oz) spaghetti sauce
salt and pepper

Brown meat and onion. Add spaghetti sauce, water, salt and pepper. Break uncooked lasagna noodles in half to fit in crock pot. Lightly grease the crock pot and layer noodles, cottage cheese, meat sauce and cheese. Repeat. Cover and cook on low 7-9 hours.