Spinach Lasagna Rolls

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed & drained
15oz part skim ricotta
1/2 cup parmesan cheese
1 egg
32oz tomato sauce
9 tablespoons fat free mozzarella cheese

Preheat oven to 350. Combine spinach, ricotta, parmesan, & egg(with a little salt & pepper to your liking) in a medium bowl. Ladle 1 cup of sauce onto bottom of 9x13 dish.

Place wax paper on counter & lay out lasagna noodles (dry). spoon ricotta mixture & spread evenly on noodle. Roll carefully and place seam down in dish. Ladle sauce over noodles and top each with 1 tbsp mozzarella cheese. Cover dish with foil & bake 40 mins.

1 roll = 4pts.

Red Beans & Rice

1/2 tsp salt
3/4 cup celery, diced
5 cloves garlic, minced
1 cup onion, diced
1 cup bell peppers, diced
2-3 cups water (enough to cover ingredients)
1 tsp thyme
1 bay leaf
1/2 tsp pepper
3/4 tsp cayenne pepper
1 tsp paprika
1 tsp Slap Ya Mama (or any cajun seasoning)
2 cups dry red kidney beans
1lb turkey andouille sausage, sliced

Add all ingredients into crock pot. Cook on low 8 hours.
Serve over rice.

6 servings, 5 pts each

Erin's Food Finds!

Every now & then you find something new that's low in points & you wonder how you ever survived without it! Since I'm supposed to be on a lactose free diet but can't skip my morning coffee, Erin introduced me to Coffee Mate. The fat free products are 0pts for 1 tbsp. I've tried the Hazelnut & the Vanilla, the vanilla is definitely on the sweet side but delicious none the less.


Erin also text me a picture of these caramel rice cake snacks. 7 cakes for 1pt. Not bad!! I'll have to look for them this week, count out the 7 and put the bag away!

Tilapia & Asparagus foil pack

6 oz. raw tilapia, cod, or similar type of white fish
8 thin (or 6 thick) asparagus stalks, tough ends removed
2 slices lemon
1 tsp. light whipped butter or light buttery spread
1/2 tsp. chopped fresh parsley
1/2 tsp. crushed garlic
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

In a small bowl, mix together butter, parsley, garlic, and salt to form a thick paste. Set aside.

Lay a large piece of heavy-duty foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus.

Spread butter mixture evenly over the fish, and top with lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place packet on a baking sheet, and cook in the oven for about 15 minutes, until asparagus is tender and fish is cooked through.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish), admire, and eat!

MAKES 1 SERVING 1 serving, 4 pts

New Fiber One Bars

I saw these on the shelf & just had to try them. . . chocolate & peanut butter. . my favorite combo! These are only 90 calories & add up to 1pt each! So worth it.

Grandma Florida's Pork Loin

3 pound(s) center rib pork loin, lean and fat trimmed
1/3 cup(s) apricot preserves
2 Tbsp ketchup
1 Tbsp Dijon mustard
1/2 tsp ground ginger

Preheat oven to 400.

Mix apricot, ketchup, mustard & ground ginger. Brush over loin. I buy a package of 2 1 1/2 lb loins at Walmart. They cook faster than a big 3lb loin. Cook 20-25 mins per pound. I turn over & brush more sauce onto the loins halfway through cooking. Cook until internal temp of 160.

I pair this loin with roasted potatoes which also cooks at 400. I cube a few potatoes, coat with olive oil & sprinkle with garlic & rosemary. Bake around 30 mins, turning over half way through cooking.

Quiche

Erin made this recipe when I trekked my *ss from NY to PA to visit with her & Rachel. Was delicious, can't believe it took me so long to make it myself.

12oz frozen chopped broccoli
1 cup fat free milk
3 oz ham, diced
1/4 cup egg beater or 1 egg white
1/2 cup Bisquick
1/4 shredded cheese (I used cheddar)

Cook Broccoli according to directions. Mix cooked broccoli, ham, cheese & bisquick in a bowl. Pour into pie plate sprayed with cooking spray. Mix egg & milk together & pour over broccoli mixture. Bake at 400 for 25 minutes. 4 servings. 2 pts a serving.

Bubble Up Pizza

1 lb lean ground beef
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded

Preheat oven to 350 F. In skillet, brown meat over medium heat until browned. Stir in onion, tomato sauce, basil, garlic and Italian seasoning. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch-baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

8 servings, 6 pts each

I used mushrooms only as the veggies in this recipe. Brad & I agreed that the ground beef just doesn't go with this recipe. . . Next time I will make it with ground sausage, then it'll be perfect.

Smothered Pork Chops

1 package pork chops
1 package mushrooms, chopped
1 can ff chicken broth
1 can rf cream of mushroom soup
salt
pepper
sage

1. Sprinkle each chop with salt, pepper & sage. Brown in olive oil. Remove from pan.
2. Saute mushrooms.
3. Add broth & soup to make gravy.
4. Put chops back in with gravy, simmer 10-15 mins.

4pts per serving.


I got "this is awesome" from Brad & "omg this is so good" from Emily. I'd say it's a hit!

Shrimp Scampi

I got this one from a Weight Watchers cookbook & OMG soooo good!!

4 tsp olive oil
1 1/4lb shrimp, medium
6-8 garlic cloves, minced
1 cup ff chicken broth
1/4 cup lemon juice
1/4 cup + 1 tbsp fresh parsley
1/4 tsp salt
1/4 tsp pepper
4 lemon slices

In large skillet, heat oil. Saute Shrimp 2-3 mins until opaque. Add garlic & stir constantly 30 seconds. Transfer to platter & keep warm.

In skillet, combine broth, lemon juice & 1/4 cup parsley, salt & pepper. Bring to a boil. Boil uncovered until sauce is reduced in half. Spoon over shrimp. Garnish with lemon slices & remaining parsley.

8-10 shrimp & 3tbsp sauce is 1 serving. 4 points per serving.


I have served this over rice & over angel hair pasta