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Lighter Tastes Like Lasagna Soup

31 Jan

I originally found this recipe on my friend Tina’s Pinterest board.  By the way, Pinterest is one of the best sites.  Ever.
I find so many healthy and yummy recipes on there; only problem is I haven’t had time to try them all.  But, I did try this one.  Tina said it was amazing, and she wasn’t kidding.  I made this for my family on Christmas Eve.  It was warm, and comforting, and tasted completely indulgent, exactly like lasagna should taste.  We enjoyed it with some nice crusty bread, and still had enough calories left at the end of the meal for one, or two, Christmas cookies.

Bobby’s Tastes Like Lasagna Soup
Makes 8- 1 cup servings

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
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 saucepot 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.

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 breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)
PS- I could not find whole wheat lasagna noodles anywhere, so I used regular.  This may affect the nutritional content, if you have the same problem I did.

Nutritional Information: Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium;
53 mg Cholesterol


Fruit and Nut Pancakes

31 Jan
Who doesn’t love to laze about in our pj’s over a big breakfast, but we love it even more if our jeans still zip when we get dressed.  That’s why I absolutely love these yummy yet healthy cakes, created by SELF magazine contributers.  These delights pack whole grains for energy plus fruit for extra tang, potassium, and antioxidants.  Pass the maple syrup (but only a smidge!)

photo by Kat Teutsch

  • 1 cup whole-wheat flour
  • 1/2 cup rolled oats
  •  1/4 cup sliced almonds, crushed walnuts or crushed pecans
  • 2 tsp baking powder
  •  1/2 tsp cinnamon
  • 2 medium bananas
  • 1 cup nonfat or almond milk
  • 1 egg 1 tsp vanilla or almond extract
  • 1 cup frozen blueberries or frozen mixed berries
  • Vegetable oil cooking spray

In a bowl, combine first 5 ingredients.  Mash 1 banana; in another bowl, mix mashed banana with milk, egg and vanilla or almond extract.  Pour liquid ingredients into dry ingredients; stir until smooth.  Slice remaining banana and stir into batter; add berries.  Warm a skillet over medium heat; coat with cooking spray.  Measure 1/4 cup batter; pour onto skillet.  Cook until golden brown, 2 to 3 minutes per side.  Repeat until batter is gone.  Servings: 2 5-inch pancakes

Nutritional Info-per serving
Calories 247, Carbs 41g, Fat 6g, Protein 9g, Fiber 6g, Calcium 22g