Friday, September 18, 2009

Zucchini Lasagna

Zucchini Lasanga

SERVES 4

2 1/2 cups zucchini, sliced 1/4 inch thick 1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped 2 small tomatoes, cut up
1 (6 ounce) can tomato paste 1 garlic clove, minced
1/2 teaspoon dried oregano 1/2 teaspoon dried basil
1/4 teaspoon dried thyme 1/4 cup water
1/8 teaspoon pepper 1 egg
3/4 cup low fat cottage cheese 1/2 cup mozzarella cheese, shredded
1 teaspoon flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.


This is one of our favorites!

Wednesday, September 16, 2009

Lite Italian Casserole

Italian Casserole

8 pts. per serving (Weight Watchers)

Serves: 6

INGREDIENTS:

1 lb. Ground turkey breast

1 small onion

16 oz. jar spaghetti sauce

8 oz. 2% shredded mozzarella

8 oz. FF sour cream

1 can reduced fat crescent rolls

FF butter spray

RF parmesan spray

DIRECTIONS:

· In large skillet, brown turkey & onion, drain.

· Add spaghetti sauce to meat and heat

· Spread mixture in 13x9

· Mix together cheese and sour cream, spread over meat.

· Lay crescent triangles on top to form crust.

· Spray with FF spray and sprinkle with parmesan.

· Bake uncovered @ 350° for 20 minutes



-Amy W.