Tuesday, December 31, 2013

Meatless Lasagna (Lower Fat)

This is a Lower Fat version of my favorite food! The trick to healthier eating is always in the ingredients. This year Our Daughter requested a meatless Lasagna for Christmas so here it is!


1.5-2 pounds lasagna noodles. I used white flour noodles this year, but I prefer whole wheat or fresh sheets which are very hard to find.

1 large pot of fresh tomato sauce or to make things much easier, 6 jars of your favorite marinara. (No cans because it makes the sauce taste like metal)
2, 8 oz containers non fat ricotta cheese
2 cups low moisture part skim mozzarella 
1 cup whole milk mozzarella cheese for the topping (It melts better)
1 cup grated parmesan cheese, divided 
1 whole egg + 3 egg whites
1/2 up chopped fresh basil (chop lightly as not to bruise)
1/2 cup fresh italian parsley
Salt and Pepper to Taste
Olive oil (sparingly)


The First thing to do is to make your tomato sauce if you are making it from scratch. 

Using a large pot, Boil up the noodles al dente  about 10 minutes..Drain and stir gently and add back to the cooking pot adding a little olive oil so they don't stick to each other.

Mix together: the ricotta cheese, eggs, 1/4 cup parmesan cheese, fresh basil and parsley, salt and pepper while the noodles are cooking and set aside.

Layer ingredients as follows:

Sauce, noodles, tablespoons of ricotta mixture, mozzarella and parmesan cheeses.

Last layer is topped with sauce and the whole milk mozzarella.

Drizzle with a tablespoon of olive oil (optional) It makes the top a nice golden brown

Bake in a pre-heated 350 degree oven for 1 hour or until it bubbles and is hot in the middle

OR Place in Fridge overnight and cook within 24 hours at 350 for an hour and a half

Serve with Caesar Salad ( I must come up with a healthier than store bought dressing soon) and Warm Sourdough Bread 

I made a side of my turkey meatballs and they came out so yummy too..The trick with any meatball is to not over-handle it or they get tough. I will post a recipe soon. I am experimenting with baking the meatballs instead of frying.

Remember to portion control everything you eat unless it's a low carb veggie..Denying yourself the foods you love is the death of all diets!!

Friday, December 27, 2013

Marinated Artichoke and Garbanzo Salad

This recipe is quick and easy and has many layers of flavor. All of the ingredients are staples on my shopping list. Artichokes are very high in fiber, the garbanzo beans are also high in fiber and protein and the fresh veggies make this a very fresh, inspired side dish...(Thank you, Alex! ;)

I can artichoke hearts, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 medium red bell pepper, sliced in large chunks
1 medium green bell pepper, sliced in large chunks
1 cup cherry or pearl tomatoes, halved or leave whole
1/2 cup fresh snipped parsley

Vinaigrette Dressing: 

1 tsp dijon mustard
salt and pepper to taste
1 clove fresh garlic, minced
1 Tbl fresh shallots, minced
1/2 cup apple cider vinegar (Dr. Bragg's organic, unfiltered is the best one)
3/4 cup, extra virgin, cold pressed olive oil


Toss together lightly the first six ingredients and add the dressing:

Method for dressing:
In a small Pyrex measuring cup drop in the mustard, whisk together the mustard, salt and pepper, garlic and shallots with a small fork. Continue mixing while adding the vinegar, then the oil.

Pour the vinaigrette over artichoke and bean mixture and combine thoroughly. Marinate for at least 1 hour ..serve at room temperature and refrigerate
the left overs (if there are any!)