Health knowledge made personal
    Flipping through I came across several really yummy looking recipes.  Normally, had it been my book, I would have pulled out a pen and started marking, or doggie-eared the page for safe keeping. But- not my mag, so, I pulled out my phone (which has internet capabilities, mind you.) and started snapping pictures of these recipes.  Yes- glories of the interent would prevent the need for me to do this, but pictures worked just fine here. Among the several that looked delicious, I took a snapshot of, the following was one that sounded super yummy, and simple to boot! Lasagna on a weeknight? I think yes! How about lasagna {on a weeknight}, {after spin-class}.. getting home {later than normal} with still a {bathroom floor to scrub}? Still thinking, YES! I might suggest prepping the lasagna and storing it in the fridge until ready to pop it in the oven upon arriving at home. Makes for an easier transition post workday. Plus, how can you resist this {SIMPLE} pesto-y goodness? Tired of pesto recipes, yet? {I'm not.} Super simple way to add flavor depth to a dish, and some healthy fats, too! Basil Pesto & Mushroom LasagnaINGREDIENTS8 uncooked whole wheat lasagna noodles1 (15-ounce) tub part skim ricotta cheese2 cups sliced cremini mushrooms1/2 cup chopped basil1/4 cup toasted pine nutsCooking spray6 tablespoons store bought pesto1 cup (4-ounces) shredded part skim mozzarella cheese2 tablespoons grated parmesan cheeseDIRECTIONS To make, preheat oven to 350°. Cook 8 {whole-wheat lasagna noodles} according to package directions. Combine 15 ounces {part-skim ricotta}, 2 cups {sliced cremini mushrooms}, 1/2 cup {finely chopped basil}, and 1⁄4 cup {toasted pine nuts} in a small bowl. Coat a lasagna pan with cooking spray; spread 2 tablespoons store-bought pesto across the bottom of the pan, then cover with half the noodles. Spread the herb-ricotta mixture over the noodles, and top with the remaining noodles. Cover with 1⁄4 cup pesto and sprinkle 4 ounces {shredded part-skim mozzarella} over the top. Bake for 30 minutes, or until heated through and bubbling. Nutrition InformationServes 8 Calories: 301 Fat: 16 gCarbohydrate: 24 gFiber: 3 gProtein: 14 g  |
Write a comment:
|
