Congratulations on another great Fitness class! 24 in attendance at our Strength Training class & we were feeling the burn last night.
Exercise is becoming a habit and I thought some awesome recipes would be a great post for Today! Enjoy eating healthy and I know you're going to love these as much as I do!
This recipe is for my new friends at Fire Escape Radio Corrie & Gaylen Lawrence who are supporters & participants of our Meltdown! Gaylen is eating vegan for several weeks and I wanted to post a few recipes to inspire his healthier eating.
Lasagna Cups
INGREDIENTS
- 1 1/2 cups Veggie Marinara, jarred or homemade
- 3 ounce fresh spinach, minced
- 1/2 cup carrots, minced
- 1 garlic clove, minced
- 1 cup fat free ricotta cheese
- 1 egg white
- 1 tsp Italian seasoning
- Dashes of sea salt, black pepper and crushed red pepper flakes
- 8 oz low-fat mozzarella cheese
- 1 oz parmesan, grated
- 24 small square wonton wrappers
- Fresh basil leaves for garnish, optional
1. Preheat oven to 375 degrees. Place a 12 cup standard muffin tin on a cookie sheet and spray each cup with nonstick spray. Set it aside.
2. In a medium bowl, combine spinach through crushed red pepper flakes.. Mix well then stir in 1/3 cup of the mozzarella. Set aside.
3. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese mix and mozzarella cheese. Then, top with a little marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference, smoothing the surfaces with the back of a spoon after each addition. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
4. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
5. Garnish with basil and serve.
Makes 12 Lasagna Won Ton Cups, 2 points+ each
Nutritional information per cup, calculated using caloriecount.com
If you like super sized servings then this recipe is for you!
From Hungry Girl's Website
El Ginormo Southwest Oven-Baked Omelette
PER SERVING (1/4th of recipe, 1 large piece): 188 calories, 3g fat, 590mg sodium, 17g carbs, 2.5g fiber, 5g sugars, 22g protein -- PointsPlus® value 4*
Directions
Preheat oven to 375 degrees.
Line a deep 8" X 10" baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk thoroughly.
Add onion, garlic, and bell pepper, and stir well. Carefully transfer egg mixture to the baking pan.
Evenly add black beans, corn, and green chiles to the pan. Sprinkle with cheese.
Bake in the oven until the top has puffed and the center is firm, about 1 hour.
Allow to cool slightly. Cut into four slices. If you like, finish off with the optional toppings!
MAKES 4 SERVINGS
Back by Popular Demand is my wonderful Ice Cream Recipe!! My new favorite twist on this recipe is to top it with a sprinkle of 100 calorie Oreo Cookies crunched up! It gives you a little bit of chocolate and crunch! Super yummy!
Scream for Ice Cream Recipe
1 large banana, sliced and frozen (I freeze the banana when I get home from work so it's ready by 8 p.m.)
3 Large Strawberries Frozen (or 6 small to medium size strawberries)
1/2 packet of splenda (if you like it sweet ~ I don't add any to the recipe)
4 oz No fat or Low Fat yogurt (I like to use Strawberry or Vanilla)
Makes 2 servings
Combine it all in your mini chopper or food processor until it looks like THIS!
Super creamy and YUMMY!! Check out the stats for it.
1 banana = 105 calories 0.4 g Fat
3 Large Strawberries = 18 calories 0.3 Fat
4 ounces of Low Fat Yogurt = I use a 90 - 110 calorie yogurt with 0-1 g of Fat
Total Calories per serving = 117 calories/serving
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