Here are a bunch of lwer point recipes for lasagna lovers!
These are my favorite version of rolled lasagna. Even my fiance likes them and he thought he wouldn't because there is no meat in it. Its very filling. The recipe calls two rolls a serving but really that's only if you aren't eating it with anything else. Throw in your salad and a piece of bread and one roll is plenty. Also if I remember right it made more than 8 rolls- more like 12 or more. I freeze the extras in individual containers and it works great for something quick and healthy to take to work.
Cook the lasagna noodles according to the directions on the package. Drain and set aside. Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, parmesan cheese and salt. Set the cheese mixture aside. Lightly spray an unheated large skillet with olive oil no stick spray. Add the spinach and chives. Cook and stir over mediumheat for five minutes. Add the spinach mixture to the cheese mixture. Stir until well combined. Preheat the oven to 350 degrees. Spread a thin layer of spaghetti sauce in the bottom of a 12"x7 1/2"x2" (I used a 9x13) baking dish. To assemble, place one noodle on a piece of wax paper. Then place 1/4 cup of the spinach mixture in a mound 1/4" from the short end. Roll the noodle around the spinach mixture.* Place the roll-up, seam side down, in the baking dish. Repeat making the rolls-ups with the remaining noodles and spinach mixture. Pour the remaining spaghetti sauce over the roll-ups in the baking dish. Sprinkle with mozzarella cheese on top and cover with foil. Bake for 35-45 minutes until bubblly. If desired garnish with the chives.
Per serving (2 rolls): Calories 427; fat 9 g, % of Calories from Fat 18%; Cholesterol 39mg, WW points 8 points.
*Instead of wrapping the whole noodle around a mound of filling, I spread the filling down the length of the noodle so you have flavor throughout.
Lightly spray an unheated large skillet or saucepan with olive oil nonstick spray. Add the onions, carrots, red peppers, and garlic. Cook and stir over meium heat for five minutes. Stir in spaghetti sauce, stewed tomoates (with juices), basil, oregano. Bring to a boil, then reduce the heat. Simmer uncovered, about 15 minutes or until the vegetables are tender. Meanwhile, cook the lasagna noodles according to the package directions. Drain and set aside. In a medium bowl, stir together egg whites, ricotta cheese, and 1/4 cup of the parmesan cheese until well combined. Preheat the oven to 375 degrees. To assemble spread a thin layer of spaghetti sauce mixture in the bottom of a 12"x7 1/2"x2" baking dish. Place three of the noodles in a single layer in the dish. Spread with half of the cheese mixture. Top with half of the remaming sauce. Sprinkle half of the mozzarella cheese. Repeat layers using the remaining noodles, cheese mixture, sauce and mozzarella cheese. Sprinkle the remaining 1/4 cup of Parmesan cheese on top. Bake for 30 to 35 minutes. Let stand for 10 minutes before cutting and serving. per serving: Calories 321, Fat 9g, % Calories from Fat 27%, Cholesterol 39mg, 7 points.
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Spinach Carrot Lasagna Rolls
makes 4 servings of 2 lasagna rolls
8 lasagna noodles
5 oz spinach fresh or thawed
3 large carrots, grated
2c ricotta cheese
2-3c tomato-based pasta sauce
1 tbsp olive oil
1/2 vidalia onion
2 cloves garlic, chopped or minced
1/2c pine nuts
1/2c golden raisins
1/2c grated mozzarella
1/4tsp nutmeg
1/8 tsp pepper
1/4tsp salt
Preheat oven to 400 degrees F. Cook lasagna noodles according to package directions. Meanwhile heat oil in a skillet and saute onions and garlic until onion is softened. Add pine nuts and saute for one or two more minutes. Add carrots, raisins, and spinach and saut 5-7 more minutes or until spinach is wilted, if using fresh spinach. turn off, and add ricotta cheese, nutmeg, salt, and pepper. Spread 1/8 of the ricotta mixture on each of the lasagna noodles and roll up each of the noodles. Spray a 9x13 baking pan with cooking spray, and place the lasagna seam side down in the pan. Cover with pasta sauce and sprinkle with mozzarella. Bake until thoroughly heated and chheese is golden, approximately 15-20 minutes.
8oz spinach lasagna noodles
4tbsp chopped fresh basil
1c chopped onion
10oz box frozen chopped spinach, defrosted and squeezed
2 cloves garlic mince
1 medium red bell pepper, diced fine
10 oz box frozen chopped broccoli, defrost
1/2c nonfat sour cream
salt and pepper to taste
1c nonfat ricotta cheese
3tbsp nonfat parmesan cheese
3tbsp shredded nonfat mozzarella cheese
2 1/2c lowfat marinara sauce
Cook lasagna noodles according to package directions. Saute onion, garlic, and red pepper in olive oil and set aside. In a food processor bowl, pulse sour cream, cheeses, basil, spinach and broccoli. Add salt and pepper to taste. preheat the oven to 350 degrees F. Coat 10x13 inch baking dish with nonstick cooking spray. Place 2 cups Marinara sauce in the pan. Place a noodle on a flat surface and with a spatula spread the cheese and vegetable mixture, the the onion mixture on the noodle thinly from each end. ROll up the noodle with filling on the inside. Place in pan, seam side up on top of marinara sauce. Place roll-ups side by side. When complatede, use the remaining sauce to drizzle over top of noodles. Bake for about 40 minutes or until the roll-ups are browned and sauce is bubbling. Per serving: 178 calories with 42.9% from fat, 12.5g protein, 9.1g total fat, 14.6g Carbohydrates, 3.8g fiber, 212mg Sodium, 29.9 mg cholesterol, 4 WW Points
Preheat oven to 350 degrees. In a medium bowl, combine the cottage cheese and spinach. Mix together. Next take the cooked lasagna noodles and lay out on a cutting board. Spread two tbsps of the cottage cheese mixture along the inside of the noodle and rollup each one. Add noodle roll ups to a 9x13 pan that has been sprayed with nonstick spray, and set aside. To make sauce, mix white flour and milk in a small saucepan over meium heat, stirring continuously. Add chopped tomato and minced garlic to the saucepan. Continue stirring. Pour the sauce over the rolled up noodles and garnish with oregano. Bake for 20 minutes, then cool before serving. Per serving (two rolls): 111 calories, 0.4g fat, 1.4g fibre, 70mg sodium, 2 WW Points
According to what the recipe says you should only get 8 noodles out of this but when I made it I ended up with 18! I will include the nutrtion information for the recipe with 8 and for the recipe with 18. You might want to make sure you have extra lasagna noodles in case the same thing happens to you. I didn't put as much filling on each noodle as it suggests because I put on as much as it would hold without filling squishing out all over the place.
Spinach Lasagna Rolls -serves 8 (supposedly)
10 oz frozen chopped spinach
8 lasagna noodles
1 large onion
1 medium green pepper
nonstick cooking spray
16 oz can of tomatoes
1/2 tsp dried basil
8 oz can of tomato sauce
1/2tsp sugar
2c lowfat cottage or ricotta cheese
1/2c grated parmesan cheese
1 beaten egg
1/8 tsp ground nutmeg
Cook spinach and lasagna noodles separately according to package directions. Drain and set aside. For the sauce, chop onion, green pepper. Spray a large cold saucepan with nonstick spray coating; heat over medium heat. Add onion, green pepper, mushrooms, garlic. Cook until vegetables are tender. Cut up tomatoes and crush basil. Stir undrained tomatoes, basil, tomato sauce, sugar and 1/4 tsp pepper into the vegetables. Bring to boiling, reduce heat. Simmer uncovered, 5 minutes or until slightly thickened. Meanwhil for filling, in a bowl, stir together spinach, cheeses, egg and nutmag. Spread a scant 1/2c spinach mixture on each noodle. Roll up each noodle, jelly-roll style, beginning at the short end. Spoon 1 cup of sauce mixture into a 12x7 1/2x 2 inch bakinh dish. Place rolls seam side down in the dish. Spoon on remaining sauce. Cover with plastic wrap, chill for 2-24 hours. Before serving, remove plastic wrap, cover with foil and bake in a 375 degree oven for 40-45 minutes or until bubbly.
Per serving with 8 servings: 147 Calories, 11g protein, 3g total fat, 2g saturated fat, 21g carbohydrates, 3g fiber, 329 mg sodium, 33mg cholesterol, 3 WW points
Per Serving with 18 servings: 94 calories, 6 g protein, 2 g total fat, 1g saturated fat, 15g carbohydrates, 2g fiber, 147 mg, Sodium, 15mg cholesterol, 2 WW Points
Ok, I am not going to post the actual recipes b/c they are on this site under recipes/entrees but I wanted to let you know how good they are!
Tortilla bake is a mexican casserole with corn tortillas, red beans, ground beef, cheese, taco seasoning and canned tomatoes. It is super easy and serves 8. The recipe says 5.5 points fut I only get 5 when I calculate it. Enjoy!!!
Pasta Jambalaya is also pretty easy and only 5 points accoridng to my calculation. It is made with keilbasa (I use Healthy Choice), canned tomatoes, onions, green pepper, garlic and cajun seasoning. It makes 8 servings as well. I don't use the cheese and add extra sausage so I recaulated to 5 points.
I hope you all try these recipes. As you can see, I like to make dishes that have lots of servings. I eat leftovers all week so I don't have to cook as often.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
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Chicken Salsa
Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix (about 1/2 a package)
1 cup salsa (personally, I used a 12 oz. jar)
1 cup low fat shredded Cheddar cheese
2 tablespoons sour cream (optional)
Directions
1. Preheat oven to 375 degrees F (190 degrees C)
2. Place chicken breasts in a lightly greased 9x13 inch baking dish.
3. Rub taco seasoning on both sides of chicken breasts and pour salsa over all.
3 Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4 Sprinkle evenly with cheese and bake for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Without sour cream, I figured one chicken breast with toppings to be 5 pts. each. I also served with spanish rice and corn. So, figure points accordingly.
1 (17.5 ounce) package crispy corn cereal squares
1/2 cup butter
1 cup semisweet chocolate chips
1 cup peanut butter
1/3 cup confectioners' sugar for decoration
Directions
1. Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
2. Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.
OK, that is my contribution! How about you all????
In large fry pan, heat oil over medium-high heat. Add garlic, green onion, and chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. Remove chicken from pan abd slowly add chicken broth, scraping to dissolve and bits clinging to the bottom of the pan. Add tomato paste, stir until dissolved. Increase heat to medium-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. Retuen chicken to pan; reduce heat to medium. Cook, turning every five miutes or so, for 30 minutes or until liquid thickens and becomes dark mahogany glaze and chicken is done.
Per serving: 3 points, Calories 173, Fiber 2.8g, Total Fat 4g, Saturated Fat 0.7g, Monunsaturated fat 1.7g, Polyunsaturated Fat 1.6g, Protein 22g, Carbohydrates 13g, Sodium 103mg, Potassium 552mg, Cholesterol 51mg, 20% calories from fat
2 pounds plum tomatoes, quartered
1/4 chopped red onions
4 slices raw bacon, chopped
2 cloves garlic, minced
1 tbsp red wine vinegar
¼ tsp EACH dried basil and dried oregano
2 tbsp tomato paste
1 tsp salt
½ tsp each black pepper and crushed red pepper flakes
Spray a roasting pan with non-stick spray. Add tomatoes, onions, bacon & garlic. Mix well and spread evenly in
pan. Roast, uncovered, at 400 degrees for 15 minutes. Remove pan from oven and add vinegar, basil and
oregano. Stir well and return pan to over. Roast for 15 more minutes.
Transfer roasted veggie mixture to a blender or food processor. Puree until smooth. Transfer mixture to a
medium saucepan. Add tomato paste, salt, pepper, and crushed red pepper flakes. Bring sauce to a boil, then
reduce heat and simmer, uncovered, for 5 minutes. Spoon hot sauce over cooked pasta.
2c water
1tbsp frozen orange juice concentrate, thawed
1/4tsp salt
1c long grain rice
1/4c thinly sliced green onion
In a medium saucepan combine water, juice concentrate and salt. Bring to boil; add rice. Reduce heat. Cover and simmer for 15 minutes. Stir in green onions. Remove from heat. Cover; let stand for 5 minutes.
Combine the carrots, rice, onions, herbs, and cilantro in a bowl and stir well. Add the milk and egg whites (or substitute), and stir well. Coat a casserole dish with nonstick cooking spray (nonfat) and spread the mixture in dish. Sprinkle cheese on top. Bake at 350 degrees F for 50-60 minutes. Let cool for 5-10 minutes.
Made this today and it is sooo good. It is more like a cake than a pudding but never the less its delicious and really easy
Apple Pudding
makes 9 servings
1/4tsp baking soda
1/4tsp ground cloves
1/4tsp cinnamon
1/4tsp nutmeg
1/4cup margarine or butter
1/2cup sugar
1 egg, beaten
1/2cup flour
1 1/2cups chopped apples
Soften butter and add spices and soda. Mix well and add sugar. Beat in egg. Stir in flour and fold in apples. Pour into greased 8"x8" baking dish. Bake at 350 F for 35-40 mintues. Cut into squares. Serve hot or cold.
Per serving: Calories 122; Protein 1g, Total Fat 3g (poly 1g, mono 1g, saturated 1g), Cholesterol 24mg, Carbohydrates 23g, Fiber 1g, Sodium 98mg, WW Points 3
-you could make it a little less points yet by using egg substitue and a margarine/butter substitute
RE: Taco soup
Balsamic Glazed Chicken
