In a sauce pan saute 1 finely chopped small onion, 1 minced clove of garlic and 1 finely chopped celery stalk.
Stir in 3/4 lb finely sliced mushrooms and 1/2 finely chopped sweet red pepper. Cook for 5 mins or until softened.
Add 2 cups canned plum tomatoes(fresh work well), 1/2 tsp each dried basil, oregano and thyme. Add pepper to taste. Simmer for 10 mins.
You will also need 5 whole wheat lasagna noodles, 2 cups cottage cheese, 1 cup low fat mozza, 1/4 cup parmesan
Assembly : Spread 1/4 mushroom mixtuer in an 8-inch (2 L) baking dish. Arrange a layer of noodles, half the cottage cheese, half the mozza, 1/4 mushroom mixture then remaining noodles, remaining cottage cheese, remaining mushroom mix, then mozza and sprinkle with parmesan.
Bake 350 degree oven for 35 mins or until bubbling. Makes 6 servings. I like to add fresh spinach on top of the cottage cheese. Serve this with a salad of your choice.
Hope you enjoy !!!!!
Appx per serving: cal-578, fat-5.5, cholesterol-61mg, sodium-399, carbs-90, fibre-1.9, sugar-6.6, protein-33g
Posted on September 16th, 2011 by neslyn
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Veggie chilli
1 cup t.v.p. & 1 cup boiling water. Let stand 10 mins.
Add
1-2 tsp cumin, 1-2 tsp italian seasoning, 1 tbsp chilli powder, 1-2 chopped garlis cloves (you can sub garlic powder if you prefer), 1 can black beans(kidney beans are great too), 1 jar spaghetti sauce, 1 can diced tomatoes(spiced ones add even more flavor).
Simmer and add any veggies you like. I use
Onions, mushrooms, zucchini, broccoli, green and or red pepper, shredded carrots, spinach.If you like heat add 1 jalepeno pepper or some hot sauce. Simmer until the veggies are soft. Season to taste…….Enjoy !!!
NOTE: Watch the sodium and added sugar in the spaghetti sauce. We would suggest using 1 small can of tomato paste and 1med can of tomato sauce instead( drain 1 can of tomatoes and mash them until smooth instead of the sauce , another option…)
Posted on February 23rd, 2011 by neslyn
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If you like curry this is a great one to try!!!
In a large bowl combine
2 chicken breasts, cooked and diced, 1 cup chopped celery, 1 diced unpeeled red apple, 2 to 3 tbsps raisins, 1/4 cup coarsley chopped pecans(opt). Set aside
Combine 1 tsp curry powder, 1/2 tsp salt, 1/2 tsp black pepper, 1/8 tsp cayenne pepper, 1 tsp cider vinegar and 1 cup fatfree miracle whip.
Pour over chicken mixture and toss.
Serve over a bed of chopped spinach or mix it in……or if you are having starchy carbs at supper…
Add either 3 cups cooked w wheat pasta or brown rice or quinoa.
Posted on December 20th, 2010 by neslyn
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-2 boneless chicken breasts (cooked and sliced)
- 1 cup green beans (drained and rinsed)
- 1 cup peas (drained and rinsed)
- 1/2 cup cream of chicken soup
- 1/2 cup cream of mushroom soup
- mushrooms
- spaghetti squash (cooked)
Mix together and bake for 45 minutes.
Posted on December 10th, 2010 by neslyn
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If you haven’t tried grilled chicken on your salad you are missing a tasty, low fat, low carb meal.Â
- 4 skinless, boneless chicken breast halves (sliced if desired)
Mix the following marinate, set aside 1 cup for salad and then marinate chicken 15 minutes in remainder:
- 1 can condensed cream of chicken soup (healthy request)
- 1/2 cup water
- 2 Tablespoon cider vinegar
- 2 Tablespoon lemon juice
- 2 tsp. worcestershire sauce
- 4 gloves garlic minced
- 1/2 tsp. pepper
- 3 Tablespoon grated Parmesan cheese (or less)
- Grill or broil chicken 15 minutes until done, turning and brushing with marinate.Â
- Slice chicken (if you didn’t slice before cooking) and toss with salad (works really well with spinach salad).
- Add 1 Tablespoon grated parmesan cheese, and 1/2 cup croutons if desired and then add remainder marinate dressing.
- Serves 6
one serving: 205 calories, 4 g fat, 457 mg sodium, 16 g carbs, 23 g protein.
Posted on February 19th, 2009 by neslyn
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