Recipe comes from www.fitnessandfreebies.com

No Noodle Lasagna
Low Carb Recipe

This lasagna is just as satisfying as lasagna with the noodles - but much healthier!

Ingredients:
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
15-16 ounces ricotta cheese
Two eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
Five large mushrooms, sliced thin
Two medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and pepper to taste
One or two cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Directions:
Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325-degrees.
Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

Recipe makes eight servings; six carbohydrates per serving.

This is where I found the pumpkin bread recipe. I know this isn't a health food recipe but it has a lot of fun recipes.

http://www.bbonline.com/recipe/breads.html

This is the pumpkin bread recipe I made.

Pumpkin Bread presented by White House Inn Bed & Breakfast

2 eggs, beaten
1 ½ c. sugar
1 c. pumpkin (I use Libby's)
½ c. oil
¼ c. water
¼ t. baking powder
1t. baking soda
3/4 t. salt
½ t. cloves
½ t. cinnamon
1 2/3 c. flour
(Optional pecans or walnuts)


Combine eggs and sugar, mix well.
Add pumpkin, oil and water, blend thoroughly. Add all dry ingredients.
Bake in soup or vegetable cans, or small bread pans.
Fill cans or pans half full.
Bake 350 f. for 1 hour. (ovens differ check bread at 45 min.)
Makes about 15 servings depending on the cans or pans.
Enjoy!

Glazed Lemon Bars
prep: 20 min Bake: 35 Min
points 1 pt
1 cup reduced fat Bisquick
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1 tablespoon Reduced fat Bisquick
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. heat oven to 350*. stir together 1 cup Bisquick and the powdered sugar. Cut in margarine, using pastry blender of crisscrossing 2 knives until mixture looks like fine crumbs. press mixture in bottom and 1/2 inch up sides of ungreased square pan, 8X8X2 inches.
2.Bake about 10 minutes or until light brown. Stir together remaining ingredients except Glaze; pour over baked layer.
3.Bake about 25 min or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Glaze; cool completely, about 1 hour. for bars cut into 6 rows by 4 rows. 24 bars

Glaze
3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons lemon juice
stir ingredients until smooth.

NO CRUST PUMPKIN PIE
WHOLE PIE IS ONLY 8 POINTS

15 OZ can of pumpkin ( not mix must be pure)
12 oz can of 2% evaporated milk
3 egg whites
1/2 tsp salt
3 teaspoons pumpkin pie spice (1 1/2 tsp cinnimon, 1tsp ginger 1/2 tsp ground cloves)
1 tsp vanilla
2/3 cup splenda ( or to taste- I use slightly less)
combine all.
beat until smooth
pour into a 9" sprayed pie pan
Bake 400* for 15 min
then turn oven to 325* and bake for 45 min or until inserted knife comes out clean

PUMPKIN CARROT CAKE
Blend betty Crocker carrot cake mix
1 15 oz can pure 100% pumpkin
5 Tbsp of water
1/2 cup shredded carrot (optional) You could also use more carrot
pour into a 13 X9 X2 pan lightly sprayed cake pan
Bake @ 350* for 33 to 40 min
Divide into 12 equal pieces (3 pts each)
serve with fat-free whipped topping
add 1/2 cup rasins for 4 pts per piece or 24 muffins (2 points each)

Double chocolate chip fudge brownies
3 points for approx 21/2" X3" square
3/4 cup unsweetened applesauce
1 Cup all purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp salt
1 egg or 1/2 cup egg beaters
2 large egg whites
2 cups sugar
1 tsp vanilla extract
1/4 cup mini semisweet chocolate morsels
1. place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 coup drained applesauce ) . Discard the liquid in the bowl.
2. Preheat the oven to 350* cot a nonstick 11"X7" baking dish with butter-flavored cooking spray set aside
3. in a medium bowl, combine the flour , cocoa , and salt.
4. in a large bowl, beat the egg and egg whites until frothy, add the sugar, drained applesauce , and vanilla extract. stir until the sugar dissolves. add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened.
5. pour the batter into the prepared baking dish and bake 30 minutes. cool in pan on a rack
makes 15 brownies

BUTTER CRUMB CAKE
box betty Crocker Yellow cake mix total 1.5 fat
1/2 cup egg beaters
1 tablespoon butter buds fat free
1 1/4 cup water
CRUMB TOPPING
1/4 cup brown sugar
1/4 cup white sugar
1 1/4 Tablespoon ground cinnamon
place all ingredients in a large mixing bowl and mix on high speed for 3 full minutes
spray a 13 X9 pan with non-stick spray and lightly dust with flour
pour in the cake. in a small bowl mix all of the topping ingredients , than spoon over the cake mix. take a knife and swirl slightly into the e cake batter and bake in a pre-heated 350* oven for 30-35 minutes till brown and tooth pick inserted in the center comes out clean.
let the cake cool and cut into 24 pieces points per serving (

CHOC-PEANUT FROZEN COOKIES
(Recipe is from the ww website)
1/4 cup fat free skim milk
2 tablespoons unsweetened cocoa
2 tablespoons sugar(splenda)
1/4 cup crunchy peanut butter
1 cup uncooked oats
2 teaspoons canola oil
mix milk cocoa and sugar over low heat bring to a boil and remove from the heat.
add peanut butter and stir until melted.
stir in oatmeal and oil
drop 16 spoonfuls onto a waxed covered baking sheet. freeze for 4 hours
1 point per cookie

Oven-Fried chicken with almonds
Serves 6

1 cup whole wheat bread crumbs
1/4 cup (1 oz) grated parmesan cheese
1/4 cup finely chopped almonds
2 tbsp chopped parsley
1 clove garlic, crushed
1 tsp sald
1/4 tsp dried thyme
pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pounds boneless, skinless chicken breasts, pounded to 1/2 inch thickness
and cut into 12 pieces


Preheat the oven to 400 degrees.

In a medium bowl, combine the bread crumbs, cheese almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.

Bake at 25 minutes, or until a thermometer inserted in the center of a piece registers 170 degrees and the juices run clear. Do not turn the chicken during cooking.

Per serving:

383 calories
16 g fat
1 g fiber

8 WW points

We realized how much extra of the bread crumb mixture we had and put it in a bag for a later use.

Thai peanut chicken stir fry:

Add one pre-cooked chicken breast (diced or cut into strips) into the skillet or wok, and add enough spicy or mild Thai peanut sauce to coat. You can buy pre-cooked chicken strips, but it's cheaper to cook it yourself in the microwave. Once it's hot, add three peppers (I used one red, one yellow, and one green since they had a sale for them at the store), three stems of green onion, and one red apple, all chopped. I also added a handful of sliced roasted almonds, which you can either add in while it's cooking or use it to top the finished product. Stir on high heat until hot, maybe five minutes or so. Add more sauce to taste, but check the label of the one you use and be aware of the fat content and sodium. A little goes a long way, anyway. I failed to do this but it would be great to add a cup of wild rice with it. Sorry if this isn't too exact, but that's how I cook.

This is my favorite soup and maybe the easiest I've ever made. Perfect for these COLD days!This is my FAVORITE soup recipe and I've never liked vegetable soup. Doesn't look like much, but it is delicious. I calculate the points to be 5 each for eight servings. I'm using old WW materials to do this, so it may be higher, but I doubt it would be much based on the ingredients. I hope you like it.

The Best Beef Vegetable Soup

2 lbs ground round
1 onion
2 cans tomato soup
1 can diced tomatoes
1 sm. can tomato sauce
1 can large-cut mixed veggies (I use VegAll brand)
1 bag frozen mixed veggies

Brown meat and onion. Drain and rinse off oil. Mix in crockpot with
other ingredients. Salt and pepper to taste. Cook on low 8-10
hours. This is a thick soup. If you like soup with more broth, add
1 soup can of water.

This makes a BIG crockpot full! I use my 5 qt. crockpot for this. 8 servings, 5 Points each.

Lightened Red Lobster Garlic Cheese Biscuits

Heat oven to 450 degrees F

In a medium bowl gently mix together:
2 cups light Bisquick
3/4 cups 1% regular or buttermilk
Add and combine with a fork, handle lightly:
1 1/2 oz. sharp Cheddar cheese, shredded
Drop by spoonfuls onto baking sheet making 12 mounds
Bake 8 -10 minutes until lightly browned.

Meanwhile in a small microwave bowl, melt on high for 5 - 10 seconds:
1 T margarine and stir in:
1/4 tsp. garlic powder
1/4 tsp parsley flakes
When biscuits are done, remove from oven and brush with the margarine-garlic mixture.
Remove from sheet and serve immediately.

YIELD: 12
SERVING SIZE: 1
83 cal; 4g fat; 0g Fib
2 WW Points per biscuit
Remember to handly lightly - that is the secret to the nice light textrue.

I bet you could even use diet margarine or light butter as well as light cheese and reduce this by another 1/2 point. ??????

This isn't really a recipe...but I have it for lunch and dinner often. I LOVE nachos, but the chips are not great for ya(well for me because I tend to go overboard on them, so don't like to keep them in the house). This is really good if you are just making a meal for one, but works for a family too. Super easy.

On a plate put a couple handfuls shredded, or chopped lettuce(we use green leaf or iceburg(once in a while), then pile on black beans(can heat them up...don't have to), cheese, salsa, olives, tomatoes, green onions(I put reg onions on too), green and red peppers, a dab of sour cream and a bit of guacamole(good fat). I love this...gives me lots of veggies.
Debi

3/4 lb extra-lean ground round
1 15 oz can kidney beans (drained and rinsed)
1 14.5 oz can diced tomatoes (undrained)
1 4.5 oz can chopped green chilis
taco seasoning
6 corn tortillas
3/4 cup fat free sour cream
3/4 cup shredded cheddar o9r mozzarella cheese

Brown beef and drain. Add beans, tomatoes, green chilis and taco seasoning. Simmer for 5 minutes. Cut tortillas in 1/2. Spray 12x8 baking pan. Place six tortilla halves in bottom of pan, overlaping. Top with 1/2 beef mixture, then sour cream, spread evenly. Place remaining tortilla halves over sour cream. Top with remaining beef mixture. Cover tightly with aluminum foil. Bake at 350 degrees for 25 minutes. Remove foil and top with cheddar cheese. Let stand 3-5 minutes.

Serves 6.
WW pts. 6

calories 310 total fat 10 grams
fiber 5 grams saturated fat 4 grams

I serve this over a bed of lettuce and tomatoes and topped with salsa. Yummy! We also often make the whole pan 4 - 9 pt servings instead of 6 - 6 pt ones.

I'll edit this to put the nutrition info later.

Lilion