Ingredients

1-10 ounce package of frozen spinach, thawed
16 oz. 1% cottage cheese
3 cups shredded skim milk mozzarella cheese
           (reserve ½ cup for top)
6 lasagna noodles, whole wheat preferable
4 cups Classico pasta sauce

Directions
In a large bowl, mix together spinach, cottage cheese and mozzarella cheese. Spread a thin layer of sauce in the bottom of a 9 x 13 pan. Place a layer of uncooked noodles over sauce.Spread ½ of spinach/cheese mixture over noodles. Repeat layers with sauce on top. Cover tightly with foil. Bake at 350 degrees for 1 hour. Remove from the oven and sprinkle with reserved mozzarella cheese. Return to ove for 5 minutes without foil. Remove from oven and allow to stand 15-20 minutes.

 

Makes 12 servings
Calories   221   Fat 6.8 grams   Saturated Fat 4 grams   Sodium 723 mg 

Ingredients

1 onion, chopped
1 pkg. low sodium taco seasoning
1 pkg. dry ranch dressing
1 15 oz. can red beans
1 15 oz. can white beans
1 15 oz. can black beans, drained and rinsed
1 32 oz. low sodium chopped canned tomatoes
2 cans white shoepeg corn
1 pkg. Bocca burger soy crumbles

Directions

Pour juices of red and white beans into large pot. Simmer onions in juices until tender. If needed, use tomato juice from canned tomatoes. When onions are tender, add tomatoes, and dried seasonings. Add beans and corn and bring to a boil. Add frozen soy crumbles and serve.

Ingredients

4 Portobello mushroom caps, stems and gills removed
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt

4 large slices country-style sourdough bread, cut in half
1/2 cup sliced jarred roasted red peppers
1/2 cup chopped tomato
1/4 cup crumbled reduced-fat feta cheese
2 tablespoons chopped pitted Kalamata olives
1 tablespoon red-wine vinegar
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
2 cups loosely packed mixed baby salad greens

Directions

1. Preheat grill to medium-high.
2. Lightly brush the oil over Portobello mushroom caps and then on one side of each slice of bread. Lightly salt.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano, garlic, and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Makes 4 Servings
Per Serving: 303 Calories; 8 G Fats (2 G SAT, 4G MONO); 115 MG Cholesterol;
32G Carbohydrate; 21 G Protein; 6 G Fiber; 284 MG Sodium; 292 MG Potassium.
Counts as 3 Carbs and 1 Protein