I just had to tell you all about these marvelous roasted veggies that I just made. I have seen some recipes posted that included olive oil, but I was not willing to use up 120 calories on one T of olive oil, so I thought I would try Pam instead.

Here's what I did:
1. Thaw frozen veggies (I had a edememe (sp?), green beans and mushroom mix on hand) on a cookie sheet
2. Spray with Pam
3. Sprinkle with spices (I used Mrs. Dash Chiplote)

Bake in the oven at 300 until they are done to your likeness -- I did 30 minutes.

They are SO yummy that I am munching away at them as I type !!!

Enjoy

MM MM

sounds good!

I would love to see more ideas like this.


My recipe I am trying tonight,

Green beans and cranberries.

1 bag (1 lb.) cut frozen green beens

2 tsp. grated orange peal

1/2 cup dried cranberries

2 T. honey.

Add orange peel before cooking, drain.
stir in Cranberries and honey.

can top with Bacon Bits.

135 cal per serving. did not tell me how much that is.
fat g. 1.
more info on this from Betty Crocker.

thought i would share a great roast veggie lasagna

i also enjoy the roasted veggies on there own


Less-On-Ya-Lasagna
from CrazyPlates

3 cups sliced portobello mushrooms
2 medium zucchini, unpeeled, sliced
1 large red bell pepper, seeded and chopped
1 large yellow bell pepper, seeded and chopped
1 large red onion, thinly sliced
1 tsp balsamic vinegar
2 cloves garlic, minced
1 tsp each dried rosemary and dried oregano
1 cup part-skim ricotta cheese
1 cup low fat cottage cheese
1/3 cup chopped parsley
1/4 cup grated parmesan cheese
1 egg white
12 lasagna noodles, uncooked
3 cups of your fave low-fat spaghetti sauce
1 1/2 cups shredded, part skim mozzarella cheese

Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, bell peppers, onion, vinegar, rosemary and oregano. Mix well, until veggies are caoted with seasonings. Roast, uncovered @ 400 for 25 mins, stirring once halfway through cooking time.

While veggies are roasting, prepare cheese filling. In a bowl, combine ricotta and cottage cheeses, 1/4 cup parsley, parmesan cheese, and egg white. Mix well. Refrigerate until ready to use.

To assemble lasagna, spray a 9x13 inch baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 uncooked lasagna noodles over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 mozza cheese. Repeat layering: 1/4 sauce, 4 noodles, 1/2 cheese filling, 1/3 veggies, 1/3 mozza cheese. Layer final 4 noodles followed by remaining sauce. Top sauce with remaining veggies.

cover and bake @ 375 for 35 mins remove from oven, sprinkle with remaining mozza cheese and parsley and return to oven uncovered for 5 mins. Let cool for 10 mins before serving

serves 8

per serving- 353 calories, 9.1g fat, 3.1 saturated fat, 22.9g protein, 47.1g carbs, 2.2g fiber, 19mg cholesterol, 618.6 mg sodium, 23% calories from fat


Enjoy!