Crème de Lys is seriously good Chardonnay. For the most part I tend to buy red wines. So I have no idea what possessed me to pick a white wine, but I am so glad I did.
Best part about this brand is that it comes in at under $10 a bottle at HEB!!
– 9 -12 whole wheat lasagna noodles
– 15 oz of skim milk Ricotta cheese
– 1 cup mozzarella cheese
– 1 large egg
– 1 medium bell pepper (diced)
– handful of sliced bella mushrooms (diced)
– Put noodles on to boil you will want time for these to drain and cool down before you lay them out. Dice the bell pepper and mushroom and sauté with a teaspoon of olive oil for five to ten minutes. In a large bowl mix the ricotta cheese, mozzarella cheese, egg, bell pepper and mushrooms.
Lay the cooled and drained noodles on a clean surface. Spread mixture onto the noodles, about 3 tablespoons on each noodle.
Bake the lasagna roll ups at 450 degrees for 20 minutes.
The whole meal takes about 30 minutes and makes 6-8 servings.
Nutritional Information: (for 8 servings)
Calories Carbs Fat Protein
|Kroger – Whole Wheat – Whole Grain – Lasagna Noodles, 9 pieces dry||648||148||4||25|
|Cheese – Ricotta, part skim milk, 15 oz||586||22||34||48|
|Kraft – Low Fat Mozzarella Cheese Shredded, 1 C||180||8||0||36|
|Kroger – Grade A – Large Eggs, 1 egg||70||0||5||6|
|Prego Traditional – Spaghetti Sauce, 2 cup||280||52||6||8|
|Raw – Bell Peppers, 1 Medium||25||6||0||1|
|Organic – Baby Bella Mushrooms, 106 g||20||2||0||3|
This is seriously good soup! I found this recipe on Pinterst by the Deen Bros — I love it Paula Deen’s sons have started a website where they take their mom’s recipes and make them healthy! Best foodie find ever!!
2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Heat the oil over medium-high heat in a large nonstick saucepan or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
(This part would work well in a crockpot too!) Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the whole grain bread.
Via the Deen Bros
This last weekend while I was visiting my grandma’s we made strawberry shortcakes with the last of the Louisiana strawberries. If you’re looking for a quick, healthy, delicious dessert this summer – this is for you.
I always cut the strawberries a couple of hours ahead of time sprinkle some sugar and stick it in the fridge. Beat the cream cheese, sugar, salt and vanilla till smooth. Gradually add heavy cream and beat until light and fluffy. (If you’re looking to stay healthy just stick with cool whip.) Stack the shortcake, strawberries and whipped cream and enjoy!
If you’re looking for a decadent, but light dessert this is it!
I recently discovered foodgawker.com and it has officially changed the way I look at dinner time. This website is a huge search engine for the most amazing recipes. I can’t stop searching – everything looks amazing. Thanks to FoodGawker– I have a feeling I will sit at home with a frozen dinner thinking where did I go wrong in my food decisions! Check it out and see for yourself! Let me know what you’re planning to make for dinner tonight.