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Diabetic Lasagna Recipe

Diabetic Lasagna Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins   This easy Diabetic Lasagna Recipe is delicious, hearty and healthy. Made with ground turkey and fat-free ricotta. Perfect for an easy weeknight dinner idea. Course: Entree Servings: servings Calories: 291 kcal Author: Tiffany Bendayan Ingredients

  • 1 1/2 lbs ground turkey breast
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 28 oz can of crushed tomatoes with NO SALT ADDED
  • 3-4 leaves basil chopped
  • 1 teaspoon dried oregano
  • 9 sheets of Whole Wheat Lasagna Noodles
  • 15 oz fat-free ricotta cheese
  • 1 egg
  • 2 cups part skim mozzarella cheese shredded
  • 2 teaspoons olive oil
  • Salt + Pepper

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Cook noodles according to package instructions*
  3. Drain and place in cold water to stop the cooking process
  4. In a large skillet, heat the olive oil
  5. Add the onions and saute until softened
  6. Add garlic, 1/2 teaspoon of oregano and half of the basil
  7. Add the ground turkey and cook while breaking up the big pieces into little ones
  8. Drain excess liquid and add salt and pepper
  9. Add the tomatoes and cook until the mixture starts boiling. Remove from heat
  10. In another bowl, mix the ricotta cheese, egg, salt, pepper and the other half of the basil
  11. Drain noodles
  12. Place 3 noodles in a 9×13″ rectangular baking pan in a way they cover the bottom of the pan
  13. Add 1/2 of the turkey mixture. Spread evenly
  14. Add 1/2 of the ricotta mixture. Spread evenly
  15. Sprinkle some cheese
  16. Cover with 3 more lasagna noodles
  17. Spread the remaining turkey mixture
  18. Spread the remaining ricotta mixture
  19. Sprinkle some more cheese
  20. Cover with 3 more lasagna noodles
  21. Sprinkle with remaining cheese and dried oregano
  22. Spray a piece of aluminum foil with nonstick spray
  23. Cover lasagna with foil
  24. Bake covered for 45 minutes
  25. Remove foil and bake for 10 minutes
  26. Broil for 2 more minutes or until the top is brown
  27. Remove from oven and let it rest for about 10 minutes before serving
  28. Enjoy!

Recipe Notes

*omit this step if using oven ready noodles Nutrition Facts Diabetic Lasagna Recipe Amount Per Serving (1 serving) Calories 291 Calories from Fat 54 % Daily Value*Fat 6g9%Saturated Fat 2g13%Cholesterol 74mg25%Sodium 437mg19%Potassium 492mg14%Carbohydrates 30g10%Fiber 1g4%Sugar 5g6%Protein 29g58%Vitamin A 325IU7%Vitamin C 8.3mg10%Calcium 299mg30%Iron 2.5mg14% * Percent Daily Values are based on a 2000 calorie diet.

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Best Ravioli Lasagna Recipe — How To Make Ravioli Lasagna

This Ravioli Lasagna from Delish.com is perfect for dinner tonight.
— Read on www.delish.com/cooking/recipe-ideas/recipes/a52150/ravioli-lasagna-recipe/

yummo!!!!

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Strawberry Ice Cream Cheese Cake

strawberry ice cream cheesecake

Ingredients

1 can sweetened condensed milk

1/2 c. cream cheese

1 1/2 tsp. pure vanilla extract

2 c. heavy cream

1 lb. strawberries

2 tsp. sugar

Directions

  1. Line an 8 1/2- by 4 1/2-inch loaf pan with 2 pieces of parchment paper, leaving a 3-inch overhang on all 4 sides. Using an electric mixer, beat the condensed milk, cream cheese, and vanilla in a large bowl until combined. Add the heavy cream and beat on high speed until thick, stiff peaks form, 3 to 5 minutes.
  2. Meanwhile, using a food processor or blender, purée half the strawberries.
  3. Spoon half the vanilla cream mixture into the prepared pan, spreading it evenly. Tap the pan to get rid of air bubbles. Fold 1/3 of the strawberry purée into the remaining cream mixture until combined. Spoon remaining strawberry purée over the pink cream mixture and fold in, leaving streaks of the purée to create a swirled cream. Spoon over the vanilla cream in the pan. Gently tap the pan to distribute the mixture and get rid of any air bubbles (spreading will destroy the swirls). Cover and freeze for at least 8 hours and up to 2 weeks.
  4. Thirty minutes before serving, cut the remaining strawberries into pieces and toss with the sugar. Let sit, tossing occasionally, for 25 minutes. When ready to serve, invert the cake onto a platter and remove the pan and parchment. Spoon the berries (and any juices) over the top.

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Pineapple Baked Chicken

2 tsp Italian seasoning

1/2 tsp. sweet paprika

1/4 tsp. garlic powder

4 boneless skinless chicken breasts (about 2 lb.)

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1 1/2 c. shredded mozzarella

2 tbsp. freshly grated Parmesan

4 thin pineapple rounds

1/4 c. diced red onion

  1. Preheat oven to 375°. In a small bowl, combine Italian seasoning, sweet paprika, and garlic powder. Season chicken with salt and pepper.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Cook chicken on top side until golden, about 5 minutes. Remove from heat and sprinkle all over with seasoning mixture. 
  3. Sprinkle tops of chicken with 1 cup mozzarella and most of Parmesan. Arrange a pineapple round on top of each piece of chicken. Sprinkle with remaining ½ cup mozzarella and remaining Parmesan.
  4. Bake until cheese is melty and chicken is cooked through, about 10 minutes.
  5. Garnish with red onion and cilantro before serving.

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Cabbage and Mushroom Stirfry

Cabbage and Mushroom Stir Fry:

  • 2 tablespoons extra light olive oil
  • 1 scallion
  • 2 cloves garlic
  • A pinch of red pepper flakes
  • ½ medium cabbage (about 5 cups chopped)
  • 5 mushrooms (about 1 cup)
  • ¼ teaspoon Himalayan/sea salt
  • 2-3 teaspoons low sodium soy sauce
  • 1 teaspoon white cooking wine
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • A sprinkle of ground pepper

Instructions

  1. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.
  2. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
  3. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms and salt and let it saute for about 5 minutes, be sure to stir very well.
  4. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve.

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