Quick Lasagna

30 oz. nonfat ricotta cheese

1/4 cup nonfat parmesan cheese, divided

1 egg

28 oz. low-fat spaghetti sauce, divided

1/2 pkg. (9) lasagna noodles, divided

2 1/2 cups part skim milk mozzarella cheese, divided and shredded

Heat oven to 375F.

In a large bowl, combine the ricotta, 2 tbsp. of the parmesan cheese and the egg. In a 9x13 baking dish, spread 3/4 cup of the sauce. Top with 3 noodles, then 1/2 of the ricotta mixture and 1 cup of the mozzarella cheese. Repeat all the layers then top with the remaining noodles and sauce. Sprinkle with the remaining mozzarella and parmesan cheese.

Cover with foil and bake for 10 minutes or until the noodles are tender.

Yield: 8 servings - 5 points each

Orzo with Chicken and Asiago

1 cup fat-free chicken broth

12 oz. skinned and boned chicken breast, bite size pieces

1 cup water

1 1/4 cups orzo, uncooked

1 cup frozen peas, thawed

1/2 cup asiago cheese, grated and divided

1/4 tsp. salt

1/4 tsp. dried rosemary, basil or oregano

1/8 tsp. black pepper

Combine water and broth and bring to a boil. Add chicken and pasta and bring to a boil. Reduce and simmer for 12 minutes, stirring occasionally. Remove from heat, stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tbsp. cheese.

Yield: 4 servings, 7 pts. each

Mediterranean Chicken with Rosemary Orzo

1 lb boneless skinless chicken breasts, cut into 1 inch strips

1 1/3 cups orzo pasta, uncooked
1 1/2 cups (about 2 medium) zucchini, julienned or chopped
1 medium green pepper, chopped
1 1/2 cups (about 3) plum tomatoes, choppped
2 cloves garlic, minced
1 (14 1/2 ounce) can fat free chicken broth
1 tablespoon chopped fresh rosemary leaf or 1 teaspoon dried rosemary
1/2 cup water
1/2 teaspoon salt

Preparation
1. Spray a 10-inch skillet with cooking spray and heat over medium-high heat.
2. Add the chicken and stir-fry for about 5 minutes (until browned).
3. Stir in the chicken broth, orzo and garlic.
3. Heat until boiling; reduce the heat, cover and simmer for about 8 minutes (or until the liquid is absorbed).
4. Stir in the remaining ingredients; bring to a boil.
5. Cover and simmer, stirring once, for about 5 minutes (until the pepper is crisp-tender and the orzo is tender).

Yield: 4 servings

One serving is approximately 450 grams.
WW POINTS per serving: 7
Nutritional information per serving: 364 calories, 2.7g fat, 3.7g fiber

Light Crespelle Recipe

Servings: 16 • Serving Size: 1 • Points: 1 pt
Calories: 52 • Fat: 1.4 g • Protein: 2.5 g • Carb: 7.1 g • Fiber: .2 g
Makes 16 crespelles

• 1 cup flour
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1/2 tsp salt
• Olive oil spray

Put all the ingredients in the blender. To make crespelles, heat a 6" non-stick frying pan on medium-low heat. Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds. Flip and cook another 10 seconds. Remove andplace on a plate and repeat the process with the remaining batter. Makes 2 cups batter.

Homemade Spinach Manicotti

Servings: 8 • Serving Size: 2 manicotti • Points: 8 pts
Calories: 376.50 • Fat: 18 g • Protein: 24.7 g • Carb: 29.1 g • Fiber: 3.2 g

• 16 oz part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded (reserve 1/2 cup)
• 1 large egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano
• salt and pepper
• 16 crespelles
• 32 oz marinara sauce or Filetto di Pomodoro

Preheat oven to 375°.

In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.



Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.

Olive Garden Zuppa Toscana Soup

1 lb. ground Italian sausage

1 1/2 tsp. crushed red peppers

1 large diced white onion

4 tbsp. bacon pieces

2 tsp. garlic puree

10 cups water

5 cubes of chicken bouillon

1 cup heavy cream

1 lb. sliced Russet potatoes, or about 3 large potatoes

1/4 of a bunch of kale

Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.

In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated.

Stir in the sausage and the kale, let all heat through and serve.

Yield: 6-8 servings