New Menu Monday
Special thanks to Meltdown participant Donna Healy for sharing websites & recipes!
Donna & I love Hungry Girl recipes and her show on the Food Network!
Go to http://www.hungrygirl.com/ and check out her great recipes (many have been shared on our blog) and sign up for her weekly newsletter too!
If you'd like to keep track of your fitness stats and see how many calories are burned in a given exercise session, or how many minutes of exercise you need to do to burn off an indulgence then you can go to http://www.myfitnesspal.com/.
Thanks to Gaylen & Corrie Lawrence for sharing that app with me that they have on their phone!!
Hungry Girl White Lasagna
Ingredients:3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper
Directions:
Preheat oven to 425 degrees.
Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.
In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.
Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.
Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.
To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.
Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.
Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.
Bake in the oven for 25 - 30 minutes, until cheese starts to brown.
If you like, season to taste with additional salt and black pepper. Enjoy!
MAKES 4 SERVINGS
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1 1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Light Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles (like the kind by Ronzoni)
1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper
Directions:
Preheat oven to 425 degrees.
Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside.
In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes.
Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.
Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.
To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside.
Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.
Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.
Bake in the oven for 25 - 30 minutes, until cheese starts to brown.
If you like, season to taste with additional salt and black pepper. Enjoy!
MAKES 4 SERVINGS
Burgers on the Foreman Grill
**From Donna Healy
Tonight we are having hamburgers on the Foreman Grill inside and I know that isn't really a "recipe" but I get rave reviews on my hamburgers and do prepare them a bit differently. I use 8 oz. of the leanest hamburger I can find and mix it good with 8 oz. of ground turkey, the white lean if it is available. Then I add salsa, lots of seasonings, a little bit of bread crumbs and a little bit of wheat germ. I usually glob in a little BBQ sauce. None of the add ins are specific; just a little bit of a lot of things and then shape them into hamburgers. We grill them for five minutes and then have three nice size burgers with a small one for Stella. I serve them on the new HG flat bread thins with lettuce, FF cheese, and roasted red peppers. They are really tasty and because of the lean hamburger and turkey mix very low cal.
I call it six points with the bread and cheese.
Serving Size: 1/4th of lasagna (1 large piece)
Calories: 290
Fat: 6.5g
Sodium: 726mg
Carbs: 33g
Fiber: 3g
Sugars: 10g
Protein: 21.5g
PointsPlus® value 7*
Calories: 290
Fat: 6.5g
Sodium: 726mg
Carbs: 33g
Fiber: 3g
Sugars: 10g
Protein: 21.5g
PointsPlus® value 7*
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