No-Pasta Lasagna Recipe

Yields: 8 servings

Ingredients: 

• 1 small eggplant 
• 1/2 cup vegetable broth 
• 15 oz. fat-free cottage-cheese
• 1 1/2 cup fat free mozzarella cheese 
• 12 oz. spaghetti sauce
• 4 oz extra-lean ground beef
• 1 egg 
• 1 tsp. salt 
• 1 tsp. pepper
• 1/2 tsp. nutmeg

Directions: 

1. Peel eggplant and cut into 1/2 - 3/8 inch slices.
2. Place the eggplant slices in a glass baking dish with 1/2 cup vegetable broth.Bake eggplant slices at 375 degrees until tender.
3. Place eggplant slices on paper towels and pat dry.
4. Combine the spaghetti sauce and ground beef.
5. Thoroughly mix cottage cheese, egg, salt, pepper and nutmeg.
6. Coat a 9" x 9" glass-baking pan with non-stick spray.
7. Layer the ingredients in the pan twice - sauce, cottage cheese, eggplant, mozzarella cheese. Repeat.
8. Bake at 350 degree for about 20 minutes or until mozzarella topping starts to brown.

Nutrition Information (per serving):

Calories - 140

Fat - 2 gm

Protein - 16 gm

Carbohydrates - 14 gm

                          

                          

Turkey Bean Enchilada Recipe

Yields:  4 servings
Ingredients:  

• 6 medium scallions, white and green parts, chopped
• 2 cups cooked skinless, white turkey meat, cubed
• 15 oz canned pinto beans, drained and rinsed
• 1 cup canned enchilada or taco sauce, divided
• 4 medium-size fat-free or low-carb tortillas
• 1/2 cup shredded reduced-fat Mexican cheese

Directions:

1. Preheat oven to 350 degree.
2. Combine scallions, turkey, beans, and 1/2 cup enchilada or taco sauce.
3. Fill each tortilla with 1/4 turkey bean mixture. Fold in sides, top and bottom of tortilla to completely enclose filling.
4. Place tortillas seam side down in a 9x13 inch baking dish.
5. Pour remaining 1/2 cup of sauce over top of enchiladas and top with cheese.
6. Cover pan and bake until heated through and cheese is hot and melted (about 20 minutes).   

Nutrition Information per serving (1 Enchilada)

• Calories - 175
• Fat - 3 gm
• Protein - 14 gm
• Carbs - 19 gm
• Sugar - 3 gm