Kally, here are a couple of recipes for you. You said that you wanted to do more vegetarian, didn't you? The first one comes from Barbos Diet Kitchen.
Mushroom and Spinach Lasagna
From Better Homes and Gardens
Healthy begins with a capital "H" in this low-fat, low-calorie pasta dish. This unusual lasagna is layered with spinach and mushrooms and topped with a delicious Tomato and Roasted-Pepper Sauce -- a great way to fill your tummy without adding on the pounds.
Ingredients
3 large onions (1-3/4 lbs.)
1 pound fresh spinach, trimmed and rinsed (12 cups)
2 - tomatoes, seeded and diced (2 cups)
6 ounces mushrooms, chopped (2 cups)
4 cloves garlic, sliced thin
1 cup nonfat cottage cheese
1/2 cup (2 oz.) shredded nonfat mozzarella cheese
1/4 cup julienned fresh basil
1 tablespoon chopped fresh parsley
- - Salt
- - Freshly ground black pepper
6 - dried lasagne noodles, cooked according to package directions {whole wheat noodles on CORE}
- - Tomato and Roasted-Pepper Sauce (see recipe below)
Preparation
1 Heat oven to 450 degree F. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender. Cool. Peel and chop.
2 Reduce oven temperature to 350 degree F. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted. Drain in colander, pressing to remove excess moisture. Chop coarsely.
3 Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes. Cool. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste.
4 Arrange 2 noodles in 8-inch square glass baking dish. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles. Cover and bake 30 to 35 minutes or until hot in center (or microwave on 100 percent power (High) 7 minutes). Serve with Tomato and Roasted-Pepper Sauce. Makes 6 servings.
5 Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F. Place 1 large onion (about 8 to 10 oz.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender. Remove garlic; roast onion 30 minutes more. Cool. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over. Transfer to bowl, cover and steam just until cool enough to handle. Peel, seed, and chop bell peppers. When onion is cool enough to handle, peel and chop. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use). Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor. Process until smooth. Season with salt and black pepper. Makes 2-1/2 cups.
Nutritional Analysis
Per Serving
Calories 245
Total Fat 3 g
My Caramel Apple Delight can use FF cottage cheese or FF ricotta. I'm pretty sure that is already on our site. There is also a SBD mock danish that I keep meaning to look for to see if it is Core. If you are interested, I'll try to find it.
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