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Recipes
Turkey Lasagna with Butternut Squash, Zucchini, and Spinach
By Caitie
1. Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragr...
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 (28 ounce) can crushed tomatoes
- 3 (6 ounce) cans tomato paste
- 1 1/2 cups water
- 1 1/2 teaspoons dried basil
- 1 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
- 3 1/2 cups peeled and cubed butternut squash
- 1 (10 ounce) package fresh spinach
- 1 (15 ounce) container fat-free ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground black pepper
- 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
- 9 no-boil lasagna noodles
- 2 zucchini, sliced lengthwise
Hasselback Potato
By Caitie
Preheat the oven to 220˚C (425˚F)
- 6 Medium Size Potatoes
- 2 - 3 Cloves Garlic, thinly sliced
- 2 Tbsp Olive Oil
- 30 g Butter
- Maldon Sea Salt
- Freshly Ground Black Pepper
Spinach Lasagna Rolls
By Caitie
Preheat oven to 350°. Make sure you drain the spinach well
- 9 lasagna noodles, cooked
- 1 (10 ounce) package frozen chopped spinach, thawed and completely drained
- 1 (15 ounce) container fat free ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon dried Italian seasonings
- salt and fresh pepper
- (optional) 1 chicken breast, cooked and diced
- 32 oz tomato sauce (I used spaghetti sauce)
- 9 Tablespoons part skim mozzarella cheese, shredded
Low Fat Baked Ziti with Spinach
By Caitie
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray
- 1 lb high fiber ziti such as Ronzoni Smart Taste
- 28 oz crushed tomatoes (I prefer Tuttorosso)
- 1 tsp olive oil
- 3 cloves garlic,minced
- 10 oz frozen spinach, thawed
- 1 tsp oregano
- 2 tbsp chopped fresh basil
- salt and fresh pepper to taste
- 8 oz fat-free ricotta
- 1/4 cup Parmesan
- 2 cups (8 oz) part skim mozzarella
- Spray olive oil
Skinny Taco Dip
By Caitie
In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1 packet taco seasoning
- 2 cups iceberg lettuce, shredded
- 2 large tomatoes, diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz black olives
Grilled Chicken Bruschetta
By Caitie
Combine onion, olive oil, balsamic, salt and pepper
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced
- 1.25 lbs (8 thin sliced) chicken cutlets
Fruit Triffle
By Caitie
Make layers starting with the angel food cake, then 1/2 the pudding, then the berries and a little of the cool whip
- 1 Angel Food premade cake/ cut into bite size pieces
- 1 box of vanilla instant pudding
- 1 8oz tub of cool whip ( I use the lite or fat free)
- blueberries
- strawberries
Broccoli Chicken Casserole
By Caitie
Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- 1 pound broccoli florets, cooked
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon mayonnaise
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
Coconut Chicken
By Caitie
STEP 1: Cut off any extra fat globules from your chicken breasts
- 2 lbs. boneless, skinless chicken breasts
- 2 large eggs
- 1/4 cup coconut milk (optional)
- 1/2 cup all purpose flour
- 1 cup panko bread crumbs
- 1 cup shredded coconut
- 1/2 tsp salt
- 1/2 cup vegetable oil, divided
- 1 cup sweet chili sauce
Seafood Bake for Two
By Caitie
Directions Preheat oven to 450 degrees F (230 degrees C)
- 2 (4 ounce) halibut fillets
- 6 scallops
- 6 peeled and deveined jumbo shrimp, tail still attached
- 1/3 cup dry white wine
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley