With Passover beginning on Friday night and running until April 30, here are some healthy, simple recipes to help you celebrate the holiday and not over-indulge.
 

Individual Matzo Pizza

Ingredients:

  • 1 matzo sheet
  • 3 Tbsp. tomato sauce
  • ¼ cup grated mozzarella cheese
  • Optional Toppings: sliced mushrooms, tomatoes, bell peppers

Instructions:

  1. Preheat oven to 375°F.
  2. Line a baking sheet with foil and spray with non-stick spray.
  3. Place matzo on baking sheet and spread tomato sauce evenly on matzo.
  4. Sprinkle with cheese and any toppings of your choice.
  5. Bake for 10 minutes until cheese melts.


Matzo Nachos

Ingredients:

  • 3 matzo sheets, broken into pieces
  • 2 Tbsp. olive oil
  • Salt and pepper
  • 1 cup grated cheddar cheese

Optional Toppings:

  • Tomatoes
  • Cilantro
  • Salsa
  • Avocado
  • Sour cream
  • Green onions

Instructions:

  1. Preheat oven to 400 F. Line baking sheet with foil, spray with vegetable oil and place matzo pieces over top. Bake for 10 minutes. Add cheese and bake another 5 minutes.
  2. Add nacho toppings of your choice and serve.


Roasted Bell Pepper Lasagna

Ingredients:

  • 1 ½ cup ricotta cheese
  • 2/3 cup mozzarella cheese
  • 1/3 cup pesto
  • 2 Tbsp. Parmesan cheese
  • 3 Tbsp. low fat milk
  • 2 ½ cup prepared tomato sauce
  • 3 Tbsp. low fat milk
  • 4 – 5 sheets regular matzo
  • 1 red and 1 yellow bell pepper, roasted and sliced thinly
  • 1 Tbsp. Parmesan cheese

Instructions:

  1. Preheat oven to 350 F. In a food processor, puree cheeses, pesto and milk until smooth.
  2. Mix tomato sauce and milk. Pour ¼ cup tomato sauce mixture on bottom of 9” square baking dish pan.
  3. Fill a large pan with warm water. Place a matzo sheet into water and turn a few times just until the matzo begins to soften. Don’t let get soggy. Remove and shake off excess water. Place over tomato sauce in pan.
  4. Spread 1/3 cheese mixture over top. Place 1/3 of roasted peppers over top. Repeat with another matzo sheet. Repeat with ¼ sauce, 1/3 cheese and roasted pepper mixture. Add another ¼ cup sauce, remaining matzo, cheese and peppers. Sprinkle with 1 Tbsp. Parmesan cheese and remaining tomato sauce. Cover and bake for 30 minutes or until hot.


Huevos Rancheros Matzo

Ingredients:

  • 1 matzo
  • 3 Tbsp. salsa
  • ¼ cup black beans
  • 1 Tbsp. sliced jalapenos
  • 1/3 cup grated Monterey or cheddar cheese
  • 1 egg
  • Garnishes: Cilantro, salsa, green onions

Instructions:

  1. Preheat oven to 425F. Place matzo on baking sheet. Spread salsa, black beans, jalapenos and cheese over top. Bake for 5 minutes.
  2. Meanwhile, fry egg in greased skillet just until loosely cooked, about 3 minutes on medium heat. Slip egg over top and garnish with cilantro, salsa and green onions.


Passover Granola

Ingredients:

  • 3 cups matzah farfel
  • 1 ¼ cup sliced almonds
  • 1/2 cup unsweeted shredded coconut
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons oil
  • 1/3 cup honey
  • 1 1/2 cups chopped dried fruit (can be a single kind or a mix)

Instructions:

  1. Preheat the oven to 325F. Lightly spray a baking sheet with non-stick spray.
  2. Combine the farfel, almonds, coconut, cinnamon and nutmeg in a large bowl, mixing well. Add oil, honey and dried fruit. Mix well.
  3. Spread the mixture onto the sheet and bake for 15 – 20 minutes, stirring halfway through to ensure even browning.


"Hello Dolly" Matzo Bars

Ingredients:

  • 2 cups matzo meal
  • 3 Tbsp. sugar
  • 3 Tbsp. oil
  • 2 Tbsp. water
  • 1 cup semisweet chocolate chips
  • ¾ cup dried cranberries
  • ½ cup pecans, chopped
  • ½ cup flaked coconut (sweetened)
  • 1 (14oz) can low fat sweetened condensed milk

Instructions:

  1. Preheat oven to 350F.
  2. Mix matzo meal, sugar, oil and water until crumbs hold together. Add more water if needed. Pat into 9” x 13” baking dish sprayed with vegetable oil.
  3. Sprinkle the chocolate chips evenly over the top.
  4. Next, sprinkle the cranberries, and then the pecans. Finally, sprinkle the coconut evenly over the top.
  5. Drizzle the sweetened condensed milk evenly over the chips.
  6. Bake for about 20-25 minutes until golden brown.
  7. Cut into 24 squares and serve.


Toffee Matzo Bark

Ingredients:

  • 2 sheets of matzo
  • 1/4 cup margarine
  • ¼ cup firmly-packed light brown sugar
  • Pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup semisweet or dark chocolate chips
  • 1/3 cup diced dried apricots
  • 1/3 cup toasted pistachios

Instructions:

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  2. Line the bottom of the sheet with matzo, breaking extra pieces as necessary to fill in any spaces.
  3. In a saucepan, add the margarine and brown sugar together, and cook over medium heat, stirring, until mixture is beginning to boil. Boil for 2 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzo, spreading with a heatproof spatula.
  4. Put the pan in the oven and bake for 15 minutes.
  5. Remove from oven and immediately cover with chocolate chips. Put back in oven for 2 minutes. Spread chocolate with knife.
  6. Add apricots and pistachios and let harden. Break into pieces and serve.