Slow Cooker Turkey Lasagne

From Jen-Fit

Put in the slow-cooker and make it do all the hard work.

Keep in mind most lasagnas have no fewer than 700-800 calories and loads of fat. That being considered, this is a GREAT option without going 100% totally pasta and cheese-free.

Makes 10 servings (10 average servings or 8 large ones)

Ingredients:

• 6 oz whole wheat lasagna noodles (basically enough for 2 layers)
• 12 oz 99% fat-free ground turkey (precooked on the stove top)
• 1/2 cup fat-free cottage cheese
• 1/4 cup grated parmesan cheese (could sub for fat-free, but I didn't have any one hand)
• 8 oz low-fat ricotta cheese
• 6 oz low-fat part skim mozzarella cheese
• 6 oz can tomato paste
• 29 oz tomato sauce
• 1 cup chopped white onion
• 2 minced garlic cloves
• 2 tbs dried parsley (divided)
• Mrs. Dash to taste
• 1/4 cup red cooking wine
• 1/8 tsp ground nutmeg

Directions:

Saute turkey, onion, and garlic til browned and tender. Add tomato paste, sauce, 1 tbs parsley, and Mrs. Dash to meat mixture. Simmer for a few minutes on low. Remove from heat. Stir in cooking wine and set aside.

In another bowl mix all cheeses along with 1 tbs parsley and nutmeg.

Spoon one layer of turkey mixture into bottom of slow cooker. Add one layer of dry lasagna noodles (you'll have to break them to make them fit). Add layer of cheese and then turkey mixture. Repeat again with noodles, cheese, turkey. Top lasagna with a pinch of parsley, cheese (optional) and 1-2 more tbs of cooking wine.

Cook on low for 7-8 hours or on high for around 4-5.

Nutrition:

• Calories: 266
• Total Fat 7.4g
• Cholesterol 36.7mg
• Sodium 868.8mg
• Total Carbohydrate 25.85g
• Dietary Fiber 3.38g
• Sugars 10.51g

Chicken Rice Cakes

From Jen-Fit

I wanted to mark this so I can try it soon!

These are great to make at the beginning of the week for lunches. They offer lots of flavor and a nice change from a typical salad or sandwich.
Makes 4 servings

Ingredients:

• 2 tbsp olive oil, divided
• 2 cups chicken breasts, cooked and finely shredded
• 1 cup sweet potatoes, cooked and mashed
• 1 cup brown rice, cooked
• 1 egg
• 1/2 cup low-fat mozzarella cheese, shredded
• 1 1/2 tsp fresh rosemary, chopped
• Mrs. Dash to taste
• 1 cup mushrooms, sliced
• 1–2 tbsp balsamic vinegar

Directions:

Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.

In a bowl, mix together chicken, mashed sweet potatoes, rice, egg, cheese, rosemary, salt and pepper. Shape into 8 patties.

Cook until golden brown on both sides and heated through. Transfer to a plate and keep warm.

In the same skillet, heat remaining olive oil. Add mushrooms and cook until lightly browned. Add vinegar to skillet to coat mushrooms; cook 1 minute longer. Serve on top of chicken rice cakes.

Nutrition:

Calories: 410
Total Fats: 14 g
Cholesterol: 110 mg
Sodium: 210 mg
Total Carbohydrates: 41 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 31 g
Iron: 2 m
g