Ratatouille Wraps

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

• 1/2 cup extra-virgin olive oil
• 2 eggplants (about 1 pound), cut into 1/2-inch cubes
• 1 pound zucchini, halved lengthwise and thinly sliced crosswise
• 1 onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• Salt and pepper
• 3 tomatoes (about 1 pound), chopped
• 1/2 teaspoon dried thyme
• 4 large whole wheat wraps
• 8 ounces crumbled goat cheese (or Pepper Jack Cheese)

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

**Personal Review: No Review Yet**

French Onion Soup

Recipe courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 28 minutes
Broil: 7 minutes

• 3 tablespoons unsalted butter
• 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
• 1 teaspoon sugar
• 2 teaspoons all-purpose flour
• 2 cans (14-1/2 ounces each) beef broth (not condensed) (see Note)
• 1/4 cup sherry or red wine
• 6 1/2-inch thick sliced French bread, cut on a slight diagonal
• 1/4 pound Gruyere or Swiss cheese

1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note: Try reduced-sodium broth, if desired.

**Personal Review: No Review Yet** 

Roasted Red Pepper Lasagna

Recipe & picture courtesy of Better Homes & Gardens

Serves 4-6
Prep: 20 minutes
Bake: 50 minutes

• Nonstick cooking spray
• 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
• 6 no-boil lasagna noodles
• 1/2 of a 15-oz.container ricotta cheese
• 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
• 1 Tbsp. Chianti or other red wine (optional)
• 1/4 cup finely shredded Parmesan cheese
• 1 cup roasted red sweet peppers, drained well and cut into strips

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

  **Personal Review: Let’s just say I have never seen grown men inhale food as quickly as I did when I made this.  It tasted wonderful!  I browned some ground beef along with some onions, mixed the meat and onions in with the pasta sauce and layered as instructed.**