Lucy's Lasagna

Ingredients:

2 lbs or 1 ½ lbs. ground beef

 3 tablespoons parsley flakes

 3 tablespoons parmesan cheese

2-15 oz. cans of tomato sauce

 2-10 oz. cans of tomato puree

1-12 oz. can of tomato paste

1-14.5 oz. can diced tomatoes.

1 box lasagna noodles

2 ½ cups mozzarella cheese

2 ½ cups mild cheddar cheese

2 ½ cups Edam of Gouda cheese

Directions:

Brown the ground beef with the parsley flakes, parmesan cheese, and pepper and salt. Then add the tomato sauce, tomato puree, tomato paste and diced tomatoes to the beef and simmer on low for 30 minutes. Meanwhile, boil the box of lasagna noodles per directions on box. Once the noodles and beef mixture is cooked, begin layering ingredients in a deep casserole or dish pan. First put half of the sauce mix on the bottom, then layer half of the cooked noodles, then put all of the cheeses on, then the rest of the noodles, and finally the rest of the sauce mix. Sprinkle parmesan cheese on top. Cover with tin foil and cook at 350 degrees for 45 minutes to an hour or until all of the layers are cooked thoroughly. You can also make this and freeze it for a meal later on. If you do this, cook it at 325 degrees for 1 ½ to 2 hours.

Spring Asparagus and Lemon Fettuccine

Ingredients

2 tsp butter

2 tsp olive oil

1 pound asparagus, cut into 1 inch pieces

1/2 tsp salt

1/4 tsp black pepper

1 large egg

1 cup fat-free creamer, such as fat-free half and half

1 tsp cornstarch, mixed with 1 tablespoon water

1/2 pound uncooked fettuccine, cooked and kept hot

1/4 cup parsley, fresh, chopped

2 Tbsp grated Parmesan cheese

1 Tbsp lemon zest

2 Tbsp fresh lemon juice

Directions

1. Place butter and olive oil in a large skillet; melt over medium heat.

Add asparagus, sprinkle with salt and pepper and cook, stirring

occasionally, until asparagus begins to brown, about 6 minutes;

remove from skillet and set aside. (Note: if using thick asparagus,

peel the bottom of each stalk with a vegetable peeler and then

slice each in half lengthwise to ensure they'll be properly cooked.)

2. Meanwhile, whisk egg and creamer together in a small bowl; add

mixture to skillet used to cook asparagus. Place skillet over

medium heat and add cornstarch mixture, stirring constantly, until

thickened. Add remaining ingredients and asparagus back to pet,

stir to combine and serve immediately. Yields about 1 1/2 cups per

serving. (If desired top with grilled chicken). Makes 4 servings.

*7 WW points per serving (without chicken)

Healthy Chicken Parmesan

Ingredients:

2 Egg Whites

⅓ Cup Italian Seasoned Breadcrumbs

4 TBSP Grated Reduced-fat Parmesan Cheese

½ LB Chicken Breast

4 oz. Whole-wheat or Spinach Pasta

1 Cup Lowfat Pasta/Spaghetti Sauce

Directions:

Beat egg whites until slightly frothy. Mix breadcrumbs and 2 TBSP Parmesan cheese in pie plate. Dip chicken breasts in egg whites, then into breadcrumbs (coat both sides). Bake chicken at 400º for about 12 minutes each side, or until chicken is no longer pink and breading is golden brown. Prepare pasta according to instructions on box while chicken is baking and warm pasta sauce. Place warm pasta with baked chicken breasts. Top with pasta sauce and remaining Parmesan cheese. Makes 2 servings.

401.8 Calories