1/2 cup lettuce or spinach leaves
1 whole wheat pita pocket
1/4 cup shredded carrots
4 oz. cooked chicken breast, diced
1/4 cup sliced cucumbers
1 Tbsp. low-fat ranch dressing
1/4 cup sliced radishes
Directions: In a medium bowl, combine vegetables with chicken and lightly coat with ranch dressing. Cut the pita pocket in half and gently spoon half of the mixture into each pouch.2 Servings.
Per serving: 160 calories, 13 g Protein, 16 g Carbohydrate, 5 g fat
Better Homes & Gardens
8 oz dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 TBS olive oil
2 TBS all-purpose flour
1/2 tsp black pepper
1 1/4 cups milk
1 1/2 cup broccoli, chopped florets & stems
1 1/2 cup spinach, chopped and packed
1 cup shredded carrot
3/4 cup shredded parmesan cheese (3 oz)
8 oz package shredded mozzarella cheese
Directions: 1. Cook lasagna noodles according to package directions. Set aside.
2. In a bowl combine eggs, cottage cheese, ricotta cheese and Italian seasonings. Set aside.
3. In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once. Cook and stir until slightly
thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of
the noodles, folding or cutting to fit, if necessary. Spread with one-third of the
cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 oven for 35 minutes or until heated through. Let stand for 10 minutes before serving
I love this recipe , but it can be a bit time consuming. When making lasagna, I typically prepare 2 batches, and freeze one for a later meal or to give to a friend.
Make ahead directions: Prepare as above through step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours, or freeze. Uncover; bake for 30-35 minutes (if frozen, thaw in fridge before baking) until heated through. Let stand for 10
minutes before serving.
8 oz Penne or Mostacholi noodles
1 can diced tomatoes (or 2 cups fresh chopped tomatoes)
1 can cannellini beans (white kidney beans), drained and rinsed
3 cups packed chard (or spinach or kale)
1/2 cup shredded parmesan
1 tsp basil
1 tsp garlic
1/2 tsp salt
Directions: Cook pasta. Meanwhile in a large saucepan bring tomatoes, beans and spices to a boil. Reduce heat and simmer 10 minutes. Add spinach, cook and stir 2 minutes or until chard is wilted. Drain pasta. Top with tomato bean mixture. Sprinkle with cheese.
1 cup steamed kale, swiss chard, or spinach
1 cup plain yogurt
1 cup cooked chickpeas (garbanzo beans)
1/4 cup mayonnaise
2 cloves garlic
2 green onions (chopped)
1 TBS lemon juice or to taste
1/2 tsp salt or to taste
A few sprigs of fresh parsley
Directions: Puree in a blender or food processor.