Today started out productive. I woke up early, made muffins, and went to derby practice.
2 hour practice on a Sunday morning can be killer, but today flew by. We worked on hip checks (that drill is always good for a few bruises) and hopping. Hopping/jumping on skates is hard. Especially when done repeatedly in drill.
But it hurts so good.
Thankfully, I had eaten 3 of these for fuel:
3 because they are just 85 calories each! 🙂
Each muffin has a fair amount of protein (5g each!) and fiber (2g each).
Found in The Best of Clean Eating cookbook. The Borders near me is closing and everything is 30-40% off. Naturally, I bought cookbooks. 🙂
It is starting to feel like winter here, which can only mean one thing. Pasta.
Mom has been hoarding a recipe for a lasagna pie since 2005.
I almost opted for Thai food, but it was about time to check this one off the list. I am so glad we did – it was fantastic!
The pie is layered in a springform pan.
Sprinkle the cheese for the last 15 mins of baking.
I like my cheese burnt nicely browned.
85 Calorie PBJ Muffins
- 12 Egg whites
- 2/3 C Oatmeal (uncooked)
- 2/3 C Fiber One
- 2 Bananas (the riper, the better)
- 6 T Preserves (I used blackberry)
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
- 1 tsp Baking powder
- 1 tsp Baking soda
- 6 pkgs Stevia PlusFiber (or 8-10 drops liquid Stevia)
- 1/4 tsp Sea salt
- Olive oil cooking spray
Preheat oven to 350F.
In a large bowl combine all ingredients except the cereal and nuts with a hand mixer. Fold cereal into the mix.
Line muffin tins with aluminum cupcake liners (it DOES affect the texture) and spray with cooking spray. Pour mixture evenly into liners and top with peanuts.
Bake 30 mins, let cool for 10 mins, and enjoy!
Makes 12 muffins.
(adapted from a vintage 2005 Better Home & Gardens)
- 1 pkg Whole wheat lasagna noodles
- 2 T EVOO
- 3 Carrots, finely chopped
- 1 Zucchini, finely chopped
- 1/3 C Red onion, finely chopped
- 4 Garlic cloves, minced
- 3 C Baby bella mushrooms
- 12 oz Baby spinach
- 2 T Basil (fresh)
- 1 Egg
- 15 oz Ricotta cheese (part skim)
- 1/3 C Parmigiano Reggiano, grated
- 1/2 tsp Herbs de Provence
- 1/2 tsp Sea salt
- 1/4 tsp Pepper
- 1/4 tsp Red pepper flakes
- 2.5 C Tomato basil pasta sauce
- 1 C Fontina cheese, shredded
- 1 C Mozzarella (part skim), shredded
- Rosemary springs
Preheat oven to 375F. Cook lasagna noodles according to package. Drain noodles, reserving some pasta water.
In a large skillet, heat 1 tablespoon of EVOO over medium-high heat. Add carrots, zucchini, onion, mushrooms, and garlic. Cook until vegetables are beginning to get tender (about 4-5 mins). Add remaining EVOO and gradually add spinach to skillet, cooking until spinach is wilted. Use pasta water if more moisture is needed, adding 1 T at a time. Using a slotted spoon, transfer mixture to a bowl. Stir basil into mixture.
In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, spices, salt, and pepper.
In the bottom of a 9-inch springform, spread 1/2 cup of the pasta sauce. Arrange 3-4 of the cooked noodles over the sauce, trimming and overlapping as needed to cover sauce. Top with half of the veggie mixture. Spoon half of the ricotta cheese mixture over veggies and spread evenly. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with remaining veggie mixture. Sprinkle with 1/2 C of each the fontina and mozzarella cheeses. Top with another layer of noodles. Layer with remaining veggie mixture and remaining ricotta cheese mixture. Top with another layer of noodles (you may have extra – I had 3 left) and remaining sauce. Gently press down pie with the back of a spatula.
Place springform pan on a foil-lined baking sheet (it oozes). Bake for 45 mins. Sprinkle with remaining fontina and mozzarella cheese; bake ~15 mins more or melted and beginning to brown. Cover and let stand for AT LEAST 15 mins. Carefully remove side of pan.
Cut into wedges, garnish with rosemary sprigs, and serve.
Makes 10 servings.