Sausage Lasagna

Sausage Lasagna

Serves 12

• 12 uncooked lasagna Noodles
• 1# Italian Sausage (could use turkey sausage or ground beef)
• 1 Medium Onion Chopped
• 1tbsp minced garlic
• 5 C. Chunky Pasta Sauce
• 1 egg
• 15oz Fat Free Ricotta Cheese
• 1/2C. Grated Parmesan Cheese divided
• 4 C.Fresh Chopped Spinach
• 2 C. Shredded Mozzarella Cheese

Directions: Cook Noodles according to package. Meanwhile in a large skillet cook sausage, garlic, and onion until no pink. Stir in pasta sauce bring to a boil, reduce heat and simmer for 10 minutes. In a bowl Combine egg, ricotta cheese, and 1/4 cup of Parmesan cheese. Set aside. Spread 1cup Sauce Mixture into a greased 13 X 9 pan. Layer with 3 Noodles, a fourth of ricotta mixture, a fourth of sauce mixture, 1 cup spinach and 1/2 C. Mozzarella cheese. Repeat 3 times. Top with remaining Parmesan cheese. Bake in a preheated 350 *F oven for 45 minutes or until top is golden brown and sauce is bubbly. Let stand for 10 Minutes

Nutritional Facts: 311 Calories, 36 g Carbohydrates

Spicy Ranch Turkey Burgers

Spicy Ranch Turkey Burgers

Serves 4

• 1 lb turkey burger (could use beef)
• 1 package of hidden valley spicy ranch salad dressing & seasoning mix
• 2 cups of  rice crispy (crushed fine, or use your food processor)
• 1 egg lightly beaten
• 4 whole wheat buns
• lettuce and tomato

Directions: Preheat grill. In a bowl combine rice crispy and ranch packet. Mix. add in burger and egg. Mix well. Shape into 4 patties. Cook burger on grill about 7-8 minutes per side only turning once. Remember if you are uncertain if your burger is done temp at 165 *F for poultry. Place on bun with lettuce and tomato. Serve and Enjoy.

Nutritional Facts: 470 Calories,  41 g Carbohydrate

without bun: 330 Calories,  15 g Carbohydrate

Nacho's Or Taco Salad

Nacho's Or Taco Salad

Serves 4 

• 1/2 # Lean Ground Beef (93/7 or can use ground turkey)
• 1/2 pouch of Taco Seasoning Mix
• 1/2 c. Water
• 4 oz Velveeta Spice Buffalo or Mexican (cubed)
• 1 Cup. Medium Salsa
• 144 Bite Size white corn tortilla Chips (13 oz bag has 6.5 servings for this recipe)
• 1/2 bag of shredded lettuce
• 1 large Tomato Diced Largely 
• 1 small can of black olives
• 1 small onion diced
• 4 jalapeños diced 
• 
  

*I make 1# Ground beef with whole pouch of taco mix and then divide it. Make taco's for left overs.

Directions:  In large skillet brown beef until no pink. Drain of grease. Add in 1/2 c. Water and Taco Seasoning.  Bring to a boil then remove from heat for 5 minutes. In a bowl combine Salsa and Velveeta cheese, place in microwave for 3 1/2 minutes stirring every 30 seconds until cheese is melted.


If Make Nacho's- Layer 36 Chips, Meat, Salsa Mixture, lettuce, tomato, black olives, onion and jalapeños. Serve and enjoy 


If Making Taco Salad- Largely Crush 36 chips and mix, meat, salsa mixture,  lettuce, tomato, black olives, onion and jalapeños.Divide into 4 bowls. Serve and enjoy 

Nutritional Facts: 415 Calories,  48 g Carbohydrate

Turkey Tenderloin with Cranberry Sauce (Chicken with Raspberry sauce)

Turkey Tenderloin with Cranberry Sauce (Chicken with Raspberry sauce)
Serves 6

• 2 turkey tenderloins or cutlets (about 1 1/2 pounds total) (can use chicken)
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons olive oil
• 3/4 cup reduced-sodium chicken broth or Apple juice
• 1 1/2 cups fresh or frozen (not thawed) cranberries (can use raspberries)
• 1/4 cup dried cranberries (can use mix dried berries)
• 2 tablespoons light brown sugar, or to taste
• 1/4 cup Splenda with sugar or to taste

Directions:  Preheat to 450°F. Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes). Meanwhile, Add broth in a medium high heat pan. Let that heat up for about a minute.  Stir in fresh and dried cranberries or raspberries and cook until most of the fresh cranberries or raspberries have broken down, 6 to 7 minutes. Stir brown sugar and splenda in; cook for 1 minute. Cover and remove from the heat. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.

Nutritional Facts: 202 Calories 14 g Carbohydrates 

Made with raspberries sauce

Mozzarella-Stuffed Turkey Burgers

Day # 29

Mozzarella-Stuffed Turkey Burgers

Serves 4

• 1 pound 93%-lean ground turkey
• 1/4 cup finely chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons dried or fresh basil (chopped fine)
• 2 teaspoons extra-virgin olive oil
• 4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted
• 1 Cup pizza or marinara sauce

Directions:  Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without over mixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.

Heat 2 tsp oil in a large nonstick skillet over medium heat, Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total. Meanwhile, warm the marinara on the stove. To assemble the burgers, spread 1/8 c. of pizza sauce on each toasted focaccia, top with a burger, spread another 1/8 c. of pizza sauce and 1 tablespoon of the remaining cheese on top. Serve and Enjoy!

Nutritional Facts:  299 Calories, 14 g Carbs

Meat, Tomato, and Mozzarella Stuffed Peppers

Day # 23

Meat, Tomato, and Mozzarella Stuffed Peppers

Serves 6

6 Large Bell Peppers (any color)
2 tsp. olive oil
1/2 cup finely chopped onion
1 green pepper, finely chopped
1.5 # ground beef  ( Mild sausage or turkey would work too)

1-2 tsp. seasoning of your choice (optional)
1 can Delmonte Diced Basil, Oregano, Garlic tomatoes

8oz of tomato sauce
2 cups low shredded cheese (Mozzarella or Italian blend work great)

Cooking spray

Directions: Preheat oven to 350 *F.  Heat 2 tsp. olive oil in a non-stick pan, sauté onion and pepper for 3-4 minutes, until just starting to soften. Remove the onion and pepper and set aside. Season and Brown ground beef until no pink. Drain any extra grease. Stir in onion, peppers diced tomatoes and tomato sauce. Simmer until mixture has thickened and liquid has cooked off, about 10 minutes, turn off heat.

While meat cools, Cut tops of bell peppers and clean out seeds.
Spray baking sheet with nonstick. Stir 1 1/2 cups grated cheese into meat mixture, spoon the meat-cheese mixture into bell peppers.  Bake for 10-15 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until pepper is slightly soft. Serve and Enjoy

Nutritional Facts:  415 Calories, 19 g Carbs

Picture is without cheese before baking in oven

Vegetable Meatloaf Muffins with Mashed Potatoes and Broccoli

Day #16

Vegetable Meatloaf Muffins with Mashed Potatoes and Broccoli
Serves 6 cost: $1.25 per person 

• 1 # Ground Turkey (can use 1 # beef, or 1/2#  beef, 1/2# pork sausage)
• ½ c. Quaker oatmeal (uncooked)
• 1 c. Onion
• ½ c. Chopped Celery
• ½ c. Chopped Green Bell Pepper
• ½ c. Chopped Carrots
• ½ c. Chopped Mushrooms
• 3 Garlic Gloves
• 2 Egg whites
• 2 Tbsp olive oil
• 12 tbsp ketchup

Directions:  Sauté veggies and garlic in olive oil. Combine all ingredients except ketchup. Mix well and place in mixture in a greased (12 cup) cup cake pan. Top with ketchup. Cook in oven on 375 *F for 30 minutes or until meatloaf reaches 165 *F

• 2-4 potatoes
• 1/2c. milk 
• 2tbsp. butter

Directions for Mashed Potatoes: boil potatoes until a fork goes through. Mash potatoes, stir in butter and milk until smooth. 

• 2 tbsp olive oil
• 2 cups of broccoli

Directions for Broccoli: In a skillet heat olive oil, place broccoli in for about 3-5 minutes or until crisp and tender.

Nutritional Facts: 295 Calories 40 g Carbohydrates 

Opened Face Turkey Sandwich with Broccoli

Day #9

Opened Face Turkey Sandwich with Broccoli 

Serves 4-6 Cost $2.40 per person 

• 1 Package of Turkey Breast Cutlets
• Seasoning of choice
• 1tsp of olive oil (optional) 
• 2 cups of broccoli (steam or cook in pan)
• 2-4 potatoes
• 1/2c. milk 
• 2tbsp. butter
• salt and pepper
• 1 package of gravy mix (cook as directed)
• 4-6 slices of bread

Directions: Preheat oven to 350. Place cutlets in a backing dish, sprinkle with seasoning of choice. Cook for about 45 minutes to 1hr or until juices run clear. Poultry should reach 165 * F.(or cook in the crock pot on low for 6-8 hours) . In the meantime boil potatoes until a fork goes through. Mash potatoes, stir in butter and milk until smooth.  Sprinkle with salt and pepper. Remove turkey from oven let rest for 5-10 minutes. In a skillet heat olive oil and place broccoli in for about 3-5 minutes. Until tender and crisp.Cook Gravy as directed on package. Place bread on plate layer turkey and gravy and mashed potatoes and broccoli on plate! Serve and Enjoy!

Nutritional Facts: 

• 4oz Grilled  turkey breast-          212 Cals.      0g Carbs
• 1c. Broccoli-                                54 Cals        12g Carbs
• 1/2c. Mashed potatoes-             119 Cals     18g Carbs
• 1/4 gravy                                    40 Cals         8g Carbs
• 1 slice of bread                           75 Cals         13g Carbs

Total---500 Calories and 51 Carbs

Ranch Turkey Pasta Dinner

Day #7

Ranch Turkey Pasta Dinner

Serves 6 Cost $1.62 per person 

• 3 C. Cubed Turkey (Cooked)
• 2.5 Cups Penne Pasta
• 6-8 tbsp butter (I use best life)
• 1 envelope ranch salad dressing mix
• 1c. Frozen peas an carrots (thawed)
• Cook rest of peas and carrots for side vegetable if desired

Directions: Cook pasta according to package. In a large skillet melt butter stir in salad dressing mix until smooth. Heat through. Add peas and carrots, cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey and heat through! Enjoy


Rough Nutritional Facts: With 1 cup of peas and carrots
 323 Calories, 15g fat, 806 mg sodium, 21g Carbs, 25 g Protein


Rough Nutritional Facts: With whole bag of peas and carrots 
363 Calories, 15g fat, 810 mg sodium, 27 g Carbs, 26 g Protein

Crockpot Chicken Noodle Soup

Day #4.

Chicken Noodle soup

Serves 4-6 Cost $2.05 per person 

• 1-2 C.Chicken
• 1C. Chopped Celery
• 1C. Chopped Carrots
• 1/2C. Diced Onion
• 64 oz Chicken broth (2 cartons)
• 2c. Rotini Noodles 

Directions:  Preheat oven to 400*F. Foil Line a baking sheet/pan. Bake 30 minutes or until juices run clear. In the meantime you can chop celery, carrots and onions. Place broth and chopped vegetables in crock pot and boil your noodles and directed on package. Get chicken out of oven and cool to make easier chopping, then place in crock pot. Turn crock pot on low for 6-8 hours or on high for 4 hours. Drain noodles and put in a bag in the fridge. Place noodles in crock pot 10-15 minutes before serving. 

Note: I usually prepare everything the night before so when I wake up in the morning all i have to do is put it in the crock pot. I also use chicken that I cooked earlier in the week to save prep time. Remember never put hot items in a cold crock pot and visa versa! 

Enjoy!


Nutritional Facts:

• 1/2 C. Chicken                                      160 cals. 0g Carbs
• 1/8 C. Onion                                          9 Cals. 2 Carbs
• 1/4 C. Celery                                        4 Cals 1 g Carbs
• 1/4 c. Carrots                                        13 Cals 4 g Carbs
• 1/2 c. Rotini Noodles                            87 Cals 19 Carbs
• 2 C. Chicken Broth                                30 Cals, 1 Carbs

Total--- 303 Calories and 27 g Carbs