Monday, April 18, 2011

Bacon Wrapped Asparagus

This is really more for aesthetics...
  • 1 bunch asparagus
  • 3 slices of turkey bacon, cut in half lengthwise
  • 2 tbsp balsamic vinaigrette
  • salt, pepper, and garlic powder to taste
  1. Preheat broiler to high.
  2. Bend the asparagus until the bottom portion snaps off.
  3. Toss in a large bowl or platter with balsamic vinaigrette, salt, pepper, and garlic powder.
  4. Wrap a sliver of bacon around 4-5 pieces of asparagus and place on a baking sheet.
  5. Broil on high for about 10-12 minute.
Makes ~6 bundles. Each bundle is about 25 calories, including the bacon.

Three Cheese White Veggie Lasagna

This is a VERY tasty and very healthy recipe!! Enjoy a HUGE serving :). It is time consuming, so I'd suggest maybe doubling the recipe to have leftovers for a couple of days.
  • 2 medium zucchini
  • 1 cup fat-free ricotta cheese
  • 1/4 cup egg beaters (or 1 egg)
  • 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 cup canned mushrooms (feel free to sautee fresh)
  • 1 14 oz can of spinach
  • 10 TBSP fat-free sour cream
  • 4 wedges The Laughing Cow Light Creamy Swiss cheese (I used swiss and garlic and herb)
  • 2 tbsp. reduced-fat Parmesan-style grated topping, divided
  • 4 sheets whole wheat lasagna noodles
  • 2 slices part-skim mozzarella cheese
  • Optional: additional salt and black pepper

  1. Preheat oven to 425 degrees.
  2. Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Place in a microwave safe bowl and filled with water and par-boil them in the microwave on high for 9 minutes. Drain.
  3. 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.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add spinach and cook until excess moisture has evaporated, about 2 more minutes. Stir in mushrooms. Transfer contents to the bowl of ricotta mixture and set aside.
  5. 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 at a time, stirring occasionally, until very warm. Stir until smooth and set aside.
  6. 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. (It helps to spread the sauce with a rubber scraper.)
  7. 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 (tearing it into pieces. You can just use shredded mozzarella too)
  8. Bake covered for 20 minutes. Uncover and cook an additionall 5-10 minutes (until cheese is browning slightly).
  9. Top with additional parmesan if desired.
The original recipe said it made 4 servings (which are quite large). I divided it into 3 BIG servings. :)

Nutrition (based on 3 servings without extra parmesan, as pictured)
Calories 334
Fat 7.5g
Sat Fat 4g
Cholesterol 40mg
Sodium 1500mg
Potassium 317mg
Carbs 41g
Fiber 7g
Sugars 10.5g
Protein 25.5g

Sunday, April 10, 2011

Roasted Italian Parmesan Potatoes

  • 1.5-2 lb. new potatoes, halved lengthwise (I had 1.6lb)
  • 2 Tbsp. Fat Free Zesty Italian Dressing
  • 1/4 cup Fat Free Miracle Whip
  • 2 tsp lemon juice
  • 1-2 tsp garlic (to taste)
  • 1 Tbsp. Fat free Parmesan Cheese
  • 1 tsp. chopped fresh parsley, optional
  • Bacon bits, optional

  1. HEAT oven to 400ºF.
  2. COMBINE potatoes and dressing; spread onto bottom of 15x10x1-inch pan. Bake 45 min. or until potatoes are tender and crisp around the edges, stirring after 25 min.
  3. MEANWHILE, mix miracle whip, lemon juice and garlic.
  4. SPOON potatoes onto platter; top with mayo mixture, cheese, parsley, and optional bacon.
Makes 3-4 Servings (Mine made 3 with the 1.6lbs)

Nutrition (w/o bacon)
Calories 176
Fat 1g
Sodium 353mg
Potassium 975mg
Carbs 35g
Fiber 4g
Sugars 3g
Protein 5g