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In This Issue
Protect against surges TV efficiency guides Recipe of the month Energy efficiency tip of the month CHELCO heat pump rebate program |
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Featured Services:
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Energy Audit |
Online Bill Payment |
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Surge Protection |
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 TV Efficiency Guides
By Megan McKoy-Noe
Which appliance uses more energy: a refrigerator or television? Consumers may not realize that some large entertainment TVs-when used an average of five hours per day-can cost more to operate than a new, basic refrigerator.
According to the U.S. Energy Information Administration, 44 percent of American homes have three or more television sets, and each new set adds .....
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 Protect Against Surges
Power surges are responsible for millions of dollars of property damage each year, and, over time, they can cause cumulative damage while decreasing the lifespan of TVs, computers, stereo equipment, and anything else plugged into a wall outlet. Being educated is the key to choosing the best surge...
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 Recipe of the Month:Kale and Portobello Lasagna
This vegetarian lasagna is very tasty and satisfying and will not break your New Year's resolution to eat healthier. This recipe comes courtesy of The Food Network Kitchens and www.foodnetwork.com. Give this one a try today! Ingredients:
- 1 cup coarsely chopped drained jarred roasted red peppers
- 1/2 teaspoon dried oregano
- One 28-ounce can no-salt-added whole plum tomatoes
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon granulated sugar
- 1 1/2 cups grated part-skim mozzarella cheese
- 2 large egg whites
- One 15-ounce container part-skim ricotta cheese
- 1 tablespoon olive oil
- 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
- 1 small bunch kale, stems discarded, leaves coarsely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- Nonstick cooking spray
- 9 sheets no-boil lasagna noodles
- 2 tablespoons coarsely chopped fresh parsley
Directions: - Preheat the oven to 350 degrees F. Puree the peppers, oregano, tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper and the sugar in a food processor or blender until smooth and set aside. Mix 1 cup of the mozzarella cheese with the egg whites and ricotta cheese in a medium bowl.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the sliced mushrooms and cook, stirring, until they have released their liquid and are tender, about 10 minutes. Stir in the kale, in batches, and as it wilts add the pepper flakes, garlic and 1/4 teaspoon salt and continue to cook until the kale is wilted and bright green, an additional 5 minutes.
- Mist a 9-by-13-inch baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce in the bottom of the dish. Top with 3 noodles, 1/2 of the ricotta mixture and 1/2 of the mushroom mixture. Repeat layers with sauce, noodles and remaining ricotta and mushrooms. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, about 50 minutes.
- Uncover, sprinkle with the remaining 1/2 cup grated mozzarella and continue to bake until melted, about 5 minutes. Let stand 15 minutes, sprinkle with parsley and serve.
Nutrition Facts: 1 slice equals 290 calories Nutrition Facts: 11 g fat, 4 g saturated fat, 35 mg cholesterol, 540 mg sodium, 30 g carbohydrate, 4 g fiber, 19 g protein. Discover more delicious recipes... | |
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Energy Efficiency Tip of the Month:
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