Too Funny...people can really be this stupid?

Inside-Out Lasagna

Here you take basic lasagna ingredients—ricotta cheese, pasta and tomatoes—and skip the layering and long baking time to make a super-quick and satisfying meal for the whole family. To cut down on prep time, look for presliced mushrooms. For meat lovers, brown some crumbled turkey sausage along with the onions and garlic. Serve with: Steamed broccoli and whole-grain baguette.

4 servings, about 1 1/2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

• 8 ounces whole-wheat rotini or fusilli
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 3 cloves cloves garlic, sliced
• 8 ounces sliced white mushrooms (about 3 1/2 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 14-ounce can diced tomatoes with Italian herbs
• 8 cups baby spinach
• 1/2 teaspoon crushed red pepper (optional)
• 3/4 cup part-skim ricotta cheese

PREPARATION

1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

NUTRITION

Per serving: 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (50% dv), Folate (25% dv), Potassium (22% dv), Calcium (21% dv), Iron (20% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetables, 1 lean meat, 1 fat

Pineapple Upside-Down Muffins

Glistening like sticky buns, these unusual muffins are packed with wholesome ingredients--vegetables, fruit and whole grains--so you can feel good about serving them to your family. If you prefer to make simple carrot muffins for lunchboxes or breakfasts-on-the-go, omit the topping; sprinkle 2 tablespoons chopped nuts over the muffins before baking, if desired.

READER'S COMMENT:

"I've made these muffins a few times, they are really good, especially warmed up. They freeze well and provide a quick on the go breakfast as well. "

1 dozen muffins

Active Time: 30 minutes

Total Time: 1 hour

INGREDIENTS

TOPPING

• 2 tablespoons packed light brown sugar
• 2 tablespoons chopped walnuts, or pecans (optional)
• 1 10-ounce can pineapple slices

MUFFINS

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1/4 cup canola oil
• 2 tablespoons pineapple juice, or orange juice
• 1 teaspoon vanilla extract
• 1 8-ounce can crushed pineapple, (not drained)
• 1 cup grated carrot, (1 large)
• 1/2 cup old-fashioned oats
• 3/4 cup raisins, preferably baking raisins (see Ingredient note)
• 1/4 cup chopped walnuts, or pecans (optional)

PREPARATION

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they'll be quite full).
5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

TIPS & NOTES

• Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

NUTRITION

Per muffin: 211 calories; 6 g fat (1 g sat, 3 g mono); 35 mg cholesterol; 36 g carbohydrates; 4 g protein; 3 g fiber; 185 mg sodium; 152 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 1 fat

Grilled Blue Cheese And Bacon Sandwiches

I love Blue Cheese! This sounds really good!

Servings: 4

Ingredients:

1/2 cup (about 3 ounces) Wisconsin Blue cheese, crumbled
4 ounces cream cheese, softened
1 scallion, thinly sliced
1/2 teaspoon coarsely ground black pepper
8 (1/2 inch thick) slices hearty onion artisan bread
2 tablespoons butter, softened
4 slices bacon, cooked crisp

Cooking Directions:

In a small bowl, combine Blue cheese, cream cheese, scallions and pepper; mix well. Butter one side of each slice of bread. Spread the Blue Cheese mixture on the non-buttered side of 4 slices of bread. Cut bacon slices in half; place 2 halves on top of each Blue-Cheese-topped slice. Cover with remaining 4 slices of bread, buttered side out.

Place sandwiches on an electric griddle heated to 275ºF, or in a preheated skillet over medium heat. Cook 4 to 5 minutes per side, or until bread is golden brown, and cheese is melted.