OOH-LA-LA-SAGNA

OOH-LA-LA-SAGNA

Let's just say....YOU HAVE TO TRY IT! YOU will definitely LIKE it!!

Permission has been granted by the Podleski Sisters to reprint this recipe from the EAT SHRINK and be MERRY Cookbook!

Yield: 10 servings
NI: 311 calories, 10.5g fat, 4.2g fiber

Sauce
8 oz (227g) light mild Italian sausage
8 oz (227g) extra lean ground beef
1c chopped onions
2 tsp minced garlic
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 jar (22oz/700ml) your favorite tomato pasta sauce
1 can (19ox/540ml) tomatoes with Italian herbs, undrained, cut up
1/3c chopped fresh basil leaves
1 tbsp balsamic vinegar
1/3 tsp freshly ground black pepper

12 uncooked whole wheat lasagna noodles
2c light ricotta cheese
(16 0z/ 454 g)
1 pkg (10 oz/280 g) frozen spninach, thawed, squeezed dry and chopped
1/3c grated Parmesan, Romano, or Asiago cheese
1 egg
1 1/2 cups packed shredded light mozzarella cheese (6 oz/170 g)

Spra a 9x13 inch baking dish with cooking spray and set aside.

To make sauce, spray a large, non stick pot or deep non stick skillet with cooking spray. Remove casing from sausage and break into small pieces in skillet. Add ground beef, onions, and garlic. Cook and stir over medium high heat until meat is no longer pink. Stir in oregano and crushed red pepper flakes. Cook 1 more minute. Add pasta sauce, tomatoes, basil, vinegar, and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes. While sauce is simmering, cook lasagna noodles according to package directions. Drain. Rinse with cold water and drain again.

In a medium bowl, mix together ricotta, spinach, Parmesan cheese, and egg. Refrigerate until ready to use.

To assemble lasagna, spread 1 cup meat sauce over bottom of baking dish. Top with 4 lasagna noodles, cutting pieces to fit if necessary. Spread 1/3 remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 sauce, all of the ricotta mixture, and 1/3 mozzarella. For top layer; 4 noodles, 1/3 sauce, 1/3 mozzarella.

Cover lasagna with foil and bake at 375 degrees F for 35 minutes. Uncover and bake for an additional 15 minutes. Let lasagna stand, uncovered, for 15 minutes before serving. Savour the Flavour!!!

MyohMya!!!! Jambalaya!!!!

David and I had this last night for the first time and it was excellent!!

Jambalaya

Yield:4 large servings @ 6 points per serving

(I will have to put through a calculator to determine NI!)

Cooking spray
2 onions, chopped
3 garlic cloves, minced
1 1/3 cups white rice (uncooked)
2 cups low-sodium chicken broth
one 14 1/2 oz can diced tomatoes

2 teaspoons minced thyme
1 cup diced ham or chicken(cooked)
1/2 teaspoon salt
dash cayenne pepper
1 pound raw shrimp, peeled

In large non-stick saucepan, saute onions and garlic, until softened, about 5 minutes.

Add rice, stirring to coat, about 1 minute.

Stir in broth, tomatoes, ham/chicken, thyme, salt, cayenne, and bring to a boil.

Reduce heat and simmer, covered, 15 minutes

add shrimp and cook until rice is soft, 5-10 minutes longer

Crunchy Baked Chicken Without All That FAT!!

Crunchy Baked Chicken!

Crisp! Golden! Very, Very, GOOOOOOD!

Yield:8 (1 chicken breast and 2 tbsp sauce)
NI: 278 calories, 1g fat, 1g fiber

Ingredients:
3/4c fat free Western salad dressing( I used low fat Ranch as I could not find the dressing noted)
1/2 tsp chili powder
1/4 tsp salt
8 bone in chicken breast halves (10 0z ech), skin removed
2 1/2 cup crushed cornflakes

Dipping Sauce

1/4c chopped green pepper
1/4c chopped onion
3/4c fat free Western salad dressing (I used low fat Ranch)
1/2 tsp chili powder
1/4 tsp salt

In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 35-40 minutes or until chicken juices run clear.

Meanwhile, for sauce, combine green pepper and onion in a mocrowave safe bowl. Microwave on high for 1 1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken.

Nora's Seafood Chowder Extraordinaire!!

Nora's Seafood Chowder Extraordinaire!!

David gave this a 9/10 for my first try at creating a tasty but healthy seafood chowder! Not bad hmmmmm?

Yield: 7 cups
NI: 270.3 calories, 5.8g fat, 3 grams fiber!

Ingredients:

3 strips of side bacon
1 large onion
1 leek (about 1/2c)
5 1/2 oz of raw shrimp
7 oz rainbow trout or other fish of choice
2c raw cauliflower cooked and pureed
3/4c imitation crab
3 medium potatoes peeled and cubed
1 5 oz can clams
1/2c chicken broth
2c 1% milk
1 10 oz can of low fat cream of mushroom soup
1/4 tsp fennel seed
1/4 tsp marjoram
1/2c salt
1/8 tsp white pepper
1/2c white wine

1) Dice bacon strips and fry until crisp. Drain fat excepting 1/2 tbsp. Add onions and leeks. Saute until softened.

2) add shelled shrimp and raw rainbow trout. Cook for approximately 5 minutes.

3) Boil cauliflower until soft. Drain and puree

4)Dice potatoes and cook until softened

5. Add all other ingredients and heat through. YUM! YUM! YUM!!

Thai Butternut Squash Soup! Delish!!

Thai-Style Squash Soup
(very nice, light, and low in points)
Prep time: 15 minutes/ Cooking time: 45 minutes.

Yield: 12 (1c) servings
NI: 118 calories, 5.9g fat, 2.1g fiber

Ingredients:
1 head of garlic
1 tbsp olive oil (I used 1/2)
2 tbsp vegetable oil (I stuck with the olive and only used 1 tbsp)with a tad of broth.
1 onion, diced
2 tbsp finely minced gingerroot
2 tbsp finely minced lemon grass (I used the squeeze bottle lemon grass as could not find the other)
1 large butternut squash, peeled, seeded and diced
3 1/4c reduced-sodium chicken broth
1 can (14oz or 400 ml) light coconut milk
salt and freshly ground black pepper
4 Kaffir lime leaves(optional) I have no idea what these are or where to find them. I just squeezed a little fresh lime into the soup)you could use a little of the zest I am sure!

Cut top off head of garlic to expose the cloves. Place on a small piece of foil wrap. Drizzle with olive oil. Cover with foil and bake in preheated oven for 30 minutes or until cloves are soft.

2. Meanwhile, in a large saucepan, heat vegetable oil over medium heat. Saute onion, ginger and lemon grass until tender, about 5 minutes. Add squash and broth; bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove from heat. Squeeze roasted garlic into soup, making sure not to get any skin in soup.

3. Working in batches, transfer soup to blender and puree on high speed until smooth. (I used my immersion blender)so simple!

4. Return soup to saucepan and stir in coconut milk. Season with salt and pepper to taste. Add kaffir lime leaves, if using. Heat over low heat for 10 minutes or until heated through and lime flavor infuses soup!! Enjoy

Chocolate Amaretto Cheesecake!!! Excellent and LOW CAL!!!

AMARETTO CHEESECAKE
Yes...a dessert for 2 pts!!!

Yield:12 servings

NI: 99 calories, 2g fat, 1g fiber!

Six 2 1/2" chocolate graham cracker squares, made into crumbs
2 1/3 cups part-skim ricotta cheese
4 oz nonfat cream cheese
1/2c sugar
1/4c unsweetened cocoa powder
1 egg
3 tbsp all-purpose flour
2 tbsp Amaretto liquor
1 tsp vanilla extract
2 tbsp semisweet chocolate chips
Preheat the oven to 300 degrees F. Spray an 8" springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

In a blender or food processor, puree the ricotta and cream cheese, the sugar, cocoa, egg, flour, liquor and vanilla; stir in the chocolate chips.

Pour the cheese mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1 1/2 hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serve with your favourite fresh berries.! This is WWer's PEOPLE!!

I love trying new things! Here's a Keeper! Broiled Cilantro Ginger Salomon with Couscous Castles and Asparagus!

Broiled Cilantro Ginger Salmon!

Prep time: 10 minutes
Marinating time: 30 minutes
Cooking time: 7-10 minutes

Yield: 6 servings
Ni: 327 calories, 21.4 fat, .2 fiber

3 cloves garlic, roughly chopped
2 tbsp grated gingerroot
1/2 tsp salt
1/2c chopped cilantro
2 tbsp olive oil
1/2 tsp freshly ground black pepper
Grated zest of 2 limes
6 salmon fillets (about 2 1/4 pounds)

1. Using a mortar and pestle (or a food processor),crush garlic, ginger and salt to form a oaste. Stir in cilantro, olive oil, pepper and lime zest.

Place Salmon on a plate and top evenly with paste. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Preheat broiler, with rack set at 4 inches away from top.

3. Transfer salmon to prepared baking sheet and broil for 7 to 10 minutes or until salmon is opaque and flakes easily with a fork.

CousCous Castles

Yield: 6
NI: 95 calories, .53 fat, .29 fiber

Ingredients

1 1/4 cups couscous
2c boiling stock
1 tbsp lemon juice
2 tomatoes diced
2 tbsp chopped mint, basil or cilantro
oil for brushing
salt and pepper

Place couscous in a bowl and pour over the boiling stock. Cover the bowl and leave to stand for 30 minutes, until all the stock is abbsorbed and the grains are tender.

Stir in the lemon juice with tomatoes and choppe herb of choice. Adjust the seasoning with salt ad pepper

Brush the insides of four cups or individual moulds with oil. Spoon in the couscous mixture and pack down firmly. Chill for several hours.

Turn out and serve cold, or alternatively, cover and heat gently in a low oven or microwave, thn turn out ad serve hot, garinished with mine.

Asparagus
wash asparagus and break off end with thick stock. Peel some of the tough outer skin off of the asparagus.
Place in a single layer on baking sheet.
sprinkle with salt and pepper. Spray with non- stick spray and broil tossing once for 9 minutes. Top with parmesan cheese.I forgot that part...lol. Grated the cheese but failed to sprinkle it over the asparagus!!

MUSSELS IN SPICY TOMATO SAUCE WITH FRESH LINGUINE! Another simple recipe, yet impressive!!

Mussels In Spicy Tomato Sauce with Fresh Linguine

Hands-on prep 5 minutes
cook 15 minutes
Yield: 4 servings
NI: per 2c mussels in shells and 3/4c pasta with sauce)391 calories, 6g fat and 6g fiber

1 tbsp extra virgin olive oil
1 onion, chopped
5 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes
1/2c dry white wine
/4 tsp crushed red pepper
2 pounds mussels, scrubbed and debearded (usually already depearded)
1/4c chopped fresh basil
1/4c chopped flat leaf parsley
1 (9 oz) package fresh linguine

1. fill a large saucepan with 2 quarts water and bring it to a boil over high heat.

2. Meanwhile, heat the oil in a nonstick dutch oven over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until golden, about 7 minutes. Add the tomatoes, wine, and crushed red pepper; bring to a boil. Reduce the heat and simmer about 2 minutes.

3. Ad the mussels, spooning the sauce over them. Cover the Dutch oven and simmer until the mussels open, about 5 minutes. Discard any mussels that do ot open. Stir in the basil and parsley.

4. When the water boils, add the linquine and cook until just al dente, according to package directions. Drain and toss immediately with about 1/2c of the sauce from the Dutch Oven, then turn onto a heated platter. Top with the remaining sauce and mussels and serve at once.

* David and I thoroughly enjoyed it! NOW don't go blahhhh until you have really tried a mussel!!! looks can be deceiving!!

OK!! If You like FAST and YOU like EASY...YOU will LOOOOOVE this meal!!! You gotta take a little bit of HEAT though!!

My NEWEST TRIED AND TRUE RECIPE'S DEBUT!

Compliments of 'Weight Watchers Five ingredient 15 minute cookbook!

JALAPENO CHICKEN and SPANISH RICE and BEANS!!

Chicken- Prep: 1 minute, Cook: 14 minutes, Other: 3 minutes.
Yield: 4 servings (a serving is 1 chicken breast half)
NI: 250 calories, 6.6g fat, 0g fiber

Ingredients
4 tsp 40% reduced sodium taco seasoning (I could only find 25% less)
4 (6 oz) skinless, boneless chicken breast halves.
Cooking Spray
1/2 c shredded Monterey Jack cheese with Jalapeno peppers.
2 tbsp jalapeno peppers

Sprinkle taco seasoning mix over sides of chicken, I just used it like a rub.
Place a lareg nonstick skillet over medium heat until hot. Coat chicken with cooking spray and add to pan. Cook 7 minutes on each side or until chicken is cooked.

Remove pan from heat and sprinkle with cheese. Cover and let stand 3 minutes. Top each chicken breast with Jalapeno slices.

SPANISH RICE and BEANS

Prep: 1 minute Cook 1.5 minutes

Yield: 4 servings (serving size: about 3/4c)
NI: 133 calories, 2g fat, 4.1g fiber.

1 (8.8 oz) package ready to serve cooked Spanish rice (such as Uncle Bens)
1 (15 oz) can black beans, rinsed and drained.
1/4c salsa

Combine rice, beans, and salsa in a 1 1/2 quart microwave safe casserole; toss well. Cover with lid; microwave at HIGH 1 1/2 minutes or until hot.

ENJOY! We sure did!!

This Low calorie dessert is just enough to satisfy anyones sweet tooth! My friend Roxanne gave it to me and it is called FAKE CHEESECAKE! Enjoy!

FAKE CHEESECAKE!!

Take one 500 ml container of Fat Free sour cream. Mix in in one small package of sugar free, fat free vanilla pudding. Let set for a a few minutes.

That's it! Top with a drizzle of fruit or preserves.

Based on the FF sour cream I used, the entire recipe is 460 calories, and 6.8 fat. Split into 4 servings, thats 115 cal, 1.4 fat

*I decided to use half chocolate pudding and half vanilla. It was topped with 2 tablespoons of lite whipped cream and a couple of strawberries. It is a minimal increase in calories but pretties it up a little!

BROILED GREEK FISH FILLETS!!! A very nice change!!

Ok..I tried this for the first time tonight and David and I thoroughly enjoyed it. That being said....I had it a little too close to the broiler so the picture isn't as BEAUTIFUL as I had hoped! It will look and taste even better next time around. There will definitely be a next time!! Oh I did not have feta cheese so next time it should be absolutely FANTABULOUS!!!

BROILED GREEK FISH FILLETS!

Prep/Tota Time: 25 minutes
Yield 8 servings
NI: 169 calories, 7g fat, 1 g fiber!

Taste Of Home Light and Tasty Cookbook June/July issue 2007

8 tilapia fillets (4 oz ech) I used cod fish
1/4 tsp salt (omitted as cod is already somewhat salty)
1/4 tsp pepper
2 tbsp butter, softened
1 tbsp lime juice
1 small red onion, finely chopped
1/2c pitted Greek olives (I used the canned sliced olives)
1 tsp dill weed
1/2 tsp paprika
1/4 tsp garlic powder
1/2c crumbled feta cheese!

Sprinkle tilapia or other white fish with salt and pepper. Place on a broiler pan, In a small bowl combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each filet; sprinkle with feta cheese. Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easil with a fork.

Eve's Fiesta Soup! OHHHLALA!!! Tried, True and OH SO SIMPLE!

Fiesta Soup

Makes me want to wear a Sombrero...LOL!

1 1/2 c per serving = 3 pts

1 can corn
1 can black beans, drained and rinsed
1 can chicken broth
1 can fat free refried beans
1 cup salsa - whatever kind you like

Open all the cans, put the contents into a pot, heat through. (I usually add some garlic, chili powder and cumin, too.) Freeze in 1 1/2 cup containers. You can also add some chopped cooked chicken to this if you like, but add the points for it. We like to top it with sour cream and/or shredded cheese and crunched up taco chips - also add the points!

I added that squeezable cilantro (about 3 tsp full) I also added a can of the old elpaso chilies to kick things up a notch!! Yum!