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Lasagna Soup

Lasagna Soup

Dinner tonight!  Another favorite.  We both loved it and would make it again.

Lasagna Soup
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1 cup
  • Calories: 191
  • Fat: 4.9g
  • Saturated fat: 1.9g
  • Carbohydrates: 22.6g
  • Sugar: 8.1g
  • Sodium: 578.7mg
  • Fiber: 4.3g
  • Protein: 15.5g
  • Cholesterol: 28mg
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Points 3.3 Points+ 4.8 Smart Points 6
Ingredients
  • 1 lb - 9% Fat Ground Beef (Kirkland)
  • ⅛ Tsp Garlic, minced (more if you love garlic)
  • 4 cups Chicken Broth, less sodium [I used Swanson]
  • 3 cups Pasta Sauce [I used Del Monte Tomato & Basil]
  • 1 Tsp Italian seasonings
  • ⅛ Tsp Crushed Red Pepper
  • 1½ cups Onion, chopped
  • 2 cups Diced Tomatoes, undrained
  • 4 Zucchini, medium, sliced
  • 3 cups Mushrooms, fresh, sliced
  • 6 dry Whole Wheat/Grain Lasagna noodles (break into 1" size; equals 2½ cups dry noodle pieces) [I used Hodgson's Mill Whole Wheat, Whole Grain, Lasagna]
Directions
  1. In a nonstick pan, brown the ground beef and garlic until browned and crumbled.
  2. Drain the fat from the mixture through a colander.
  3. Place the drained ground beef into a large pot, uncovered. (I used my Dutch Oven).
  4. Add the remaining ingredients. Bring soup to a boil, stirring frequently.
  5. Reduce heat to medium-low and simmer, covered, for 20 minutes.
  6. Serve with Parmesan cheese, if desired.
Notes
I used very little garlic in my recipe as garlic and I do not really get along well. Feel free to add more.

 


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Dotti’s Turkey Chili

Dotti’s Turkey Chili

This is a recipe I threw together yesterday and it turned out so good I had to share it with all of you.  I love adding Sprouted Rice And Quinoa Blend by TruRoots to the mix as it is healthy and adds thickness to the chili.  This time I also used a dry Tortilla Soup Mix for the seasoning, along with chili seasoning and crushed red pepper flakes.  We loved it.  I served it with Parmesan Muffins.

Dotti's Turkey Chili
 
Author: 
Nutrition Information
  • Serves: 16
  • Serving size: 1 cup
  • Calories: 136
  • Fat: 3.3g
  • Saturated fat: 0.7g
  • Carbohydrates: 20.7g
  • Sugar: 3.7g
  • Sodium: 360.2mg
  • Fiber: 4.5g
  • Protein: 9.8g
  • Cholesterol: 22.5mg
Recipe type: Crockpot
Prep time: 
Cook time: 
Total time: 
Points 2.2 Points+ 3.6 Smart Points 4
Ingredients
  • 1 Tsp Crushed Red Pepper
  • ½ cup Tortilla Soup Mix (Winco Bulk)
  • 2 cups Tomatoes, diced
  • 2 cups Tomato Sauce
  • 1 cup Red, Yellow, & Green Bell Peppers
  • 1⅓ cups Corn, yellow, sweet
  • 16 oz ground Turkey, 90% Lean (Jennie-O)
  • ¾ cup Onion Seasoning Blend (frozen)
  • 1 cup Pinto Beans, dry
  • 1 cup Sprouted Rice & Quinoa Blend (TruRoots)
  • 2 Tbsp Chili Seasonings
  • 2 cups Mushrooms, canned
Directions
  1. In a skillet brown the ground turkey.
  2. Add the turkey and other ingredients to your crockpot.
  3. Cook on low for 8 hours.
  4. Serve. Enjoy.

 


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Parmesan Biscuits

Parmesan Biscuits

Al and I both really liked these biscuits.  They reminded me of the Red Lobster biscuits they serve.

Parmesan Biscuits
 
Author: 
Nutrition Information
  • Serves: 15
  • Serving size: 1 muffin
  • Calories: 105
  • Fat: 3.7g
  • Saturated fat: 2g
  • Carbohydrates: 13g
  • Sugar: 1.1g
  • Sodium: 287.3mg
  • Fiber: 0g
  • Protein: 5.4g
  • Cholesterol: 1.7mg
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Points 2.4 Points+ 2.8 Smart Points 3
Ingredients
  • 1 cup Milk, Fat Free
  • 1 tbsp Lemon Juice
  • 2 cups Flour (I use self-rising)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Sugar
  • ¼ cup light Butter w/Canola Oil (Land O'Lakes)
  • 1 cup Parmesan Cheese, grated (Kraft)
  • 1 tbsp Basil Leaves, Chopped
Directions
  1. Preheat oven to 400 degrees.
  2. Combine the cup fat-free milk and lemon juice. Save for later.
  3. In a bowl, mix the flour, baking powder, baking soda, and sugar together well.
  4. Cut the light butter into the flour mixture, until the pieces are very small.
  5. Stir the Parmesan cheese and basil into the flour mixture. Mix well.
  6. Add the milk and lemon juice to the mixture and stir just until moist.
  7. Bake for 10-15 minutes or until golden. (I usually brush some melted butter over mine when I take them out of the oven.)
Notes
These muffins are delicious!

If you use regular Butter (I used Kirkland) instead of light Butter, the nutritionals will be as follows: Calories: 111 Fat: 5.1g Saturated fat: 3.3g Carbohydrates: 12.2g Sugar: 1.1g Sodium: 247mg Fiber: 0g Protein: 5.1g Cholesterol: 7.8mg
Points 2.6 Points+ 3.1

 


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