Low Guilt Lasagna

Submitted by Michelle

9 whole wheat lasagna noodles

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 medium zucchini, sliced

1 medium eggplant, sliced

2 (28 oz.) cans crushed tomatoes

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

16 ounces part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 cup grated mozzarella cheese

Instructions:

1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry.

2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes.

3. In a small bowl mix together the ricotta and Parmesan cheeses.

4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside.

5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat.

6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese.

7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned.
Serves: 9
Nutrition Content (per serving):

329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium

Salsa Chicken Casserole

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
submitted by Carrie

1 1/3 cups uncooked white rice

2 2/3 cups water

4 skinless, boneless chicken breast

halves

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream

of chicken soup

1 (10.75 ounce) can condensed cream

of mushroom soup

1 onion, chopped

1 1/2 cups mild salsa

Directions:

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5. Bake in preheated oven for about 40 minutes, or until bubbly.

Pulled BBQ Chicken roll ups

(very healthy!)
submitted by Timara
1 lb boneless skinless chicken breast

white vinegar

balsamic vinegar

brown mustard

brown sugar

ketchup

worcestershire

flour tortillas

shredded cheese (optional)

Place chicken, both vinegars, mustard, sugar, ketchup and worcestershire sauce in a crockpot and allow to cook on low to medium heat until chicken is completely cooked (about 3-4 hours). Pull chicken apart while still in crockpot and all the sauce will be absorbed (the chicken should be falling apart!). Roll chicken into tortillas, sprinkle with cheese and bake for 20 minutes at 350 degrees.

Bruschetta Chicken Bake

 (this freezes great and tastes just like it's name!)
submitted by Kate



1 can diced tomatos w/ basil and garlic

1 pkg. Stove Top stuffing (chk flavor)

1/2 c. water

2 cloves garlic, minced

1 1/2 lb. chk breast, bite size pieces

1 tsp. dried basil

1 c. shredded mozzerella (for topping)


Mix all together and put into greased 9x13 or 3 qt cass. dish. Top w/ the cheese.

Bake 400 for 30 min or til chk is cooked thoroughly.

Chicken Enchiladas

submitted by Brooke

2 tablespoons of olive oil

1 onion, green pepper, red pepper chopped

2 cups shredded chicken

4 oz cream cheese

10 oz enchilada sauce (GREEN was used)

8 tortillas

2 cups of Monterrey jack and sharp cheddar cheese



Saute veggies in olive oil for 10 minutes add chicken and cream cheese.

Heat enchilada sauce in pan and dip tortilla in sauce and fill will mixture. Roll and place seam side down in a greased 9x13 pan.

Sprinkle cheese and extra sauce over enchiladas.

Bake 30 minutes at 350 degrees.

Top with Salsa and sour cream if desired.

Creamy Spinach Sausage Pasta

submitted by Leigh

3 cups uncooked rigatoni or large tube pasta

1 lb bulk Italian sausage

1 cup finely chopped onion

1 can (14.5 oz) Italian diced tomatoes, undrained

1 pkg (10 oz) frozen creamed spinach, thawed

1 pkg (8 oz) cream cheese, softened

2 cups (8oz) shredded mozzarella cheese, divided

Cook pasta according to package directions. Meanwhile, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese, and 1 cup mozzarella cheese. Transfer to a greased 11 X 7 baking dish.

Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted

Tex Mex Pork Wraps

submitted by Kate

1 C. tomato paste
1 c. stewed drained tomatos
2 tsp mollasses
2 tsp worcheshire
3 tsp minced garlic
1/2 c. mild salsa
1/2 c. BBQ sauce
2 tsp beef stock base
chile powder, cumin, and pepper to taste
3 1/2 C. cooked shredded pork (I usually slow cook a pork loin and shred with a fork) 

Mix all ingredients together and store in ziploc bag. You can also add black beans and corn if you prefer. When ready to cook, let thaw for a day in the fridge, then simmer cook for about 20 min on the stove and serve inside warm tortillas with rice, grated cheese, and a little sour cream