Low Fat & Gluten Free Polenta Bake (Lasagna)

This low fat polenta bake works well for those on a gluten-free diet. The beauty of using a polenta tube, available in many grocery stores, is that it’s precooked and easy to slice. It’s a great pasta substitute.


  • 2 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1 large carrot, diced
  • 1 celery stalk, chopped
  • 1 cup sliced mushrooms
  • 1/2 pound extra-lean ground beef
  • 1 tbsp Worcestershire sauce
  • 1 14.5-ounce can crushed tomatoes
  • 1 16-18-ounce polenta tube, cut into 1/4-inch slices
  • 1/2 cup reduced fat shredded cheddar/mozzarella blend


Preheat oven to 350 degrees.

Heat oil in a large skillet over a medium heat. Sauté onion, garlic, carrots and celery until softened. Stir in mushrooms followed by beef. Cook until meat is no longer pink. Add Worcestershire sauce and tomatoes. Cook for 10 minutes until sauce has thickened slightly.

Spoon half of the beef and vegetable mixture into an 8-inch by 8-inch glass baking dish. Cover with slices of polenta. Add rest of meat mixture on top, followed by another layer of polenta slices. Sprinkle with reduced fat cheese and bake for 20 minutes, until golden.

Per Serving: Calories 306, Calories from Fat 76, Total Fat 8.3g (sat fat 3.5g), Cholesterol 45mg, Sodium 766mg, Carbohydrate 36.3g, Fiber 5.6g, Protein 21.2

Serves 4-6

Roasted & Glazed Celery Root with Leeks & Grapes

Serves 6


  • 2 pounds celery root, peeled and cut into ¾-inch pieces
  • 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin
  • 3 tablespoons grape jelly
  • Sea salt and ground black pepper
  • 3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
  • ¼ cup water
  • 1 cup red seedless grapes, halved
  • 2 teaspoons chopped fresh tarragon leaves or 1 tsp. of dried


  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss celery root, leeks, jelly, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex baking dish. Pour water over vegetables, cover with foil, and roast until celery root softens, about 20 minutes.
  2. Remove foil, toss in grapes, and continue to roast, tossing occasionally, until vegetables are tender and liquid is reduced to thick glaze, 20 to 25 minutes. Add tarragon and cubed butter and toss. Adjust seasonings and serve.

Vegan Bean Taco Filling

“Taco filling using fried beans as its base. Great with taco shells, tortillas, or chips.” Original recipe yield: 8 servings”


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
  • 2 tablespoons yellow cornmeal
  • 1 1/2 teaspoons cumin or one tablespoon of fresh chopped cilantro
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 cup salsa


  1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

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