Slow cooker lasagna! Weight Watchers Addition!

* I made this for my family & didn't tell them it was a low fat Weight Watchers version lasagna. They loved it, my brother even got seconds. After dinner I told them it was low fat & they couldn't believe it, it was that good.*

1 lbs lean ground meat or turkey ( I used ground meat)
1 small onion chopped

1 garlic clove minced

28 oz can of crushed tomatoes
15 oz can of tomato sauce
1 tsp salt  
1 tsp oregano
1/2 tsp basil
1 cup part skim ricotta cheese  
1 1/2 cups reduced fat mozzarella cheese
6 no cook lasagna noodles
1/2 cup shredded Parmesan cheese

Directions:
1) in a saucepan brown meat, add onions and garlic

2) after your meat & onions are cooked add tomato sauce, tomatoes, oregano, basil and salt to the meat. Lower heat for 5 minutes and stir frequently.

3) In a separate bowl combine ricotta, & mozzarella cheese, mix & set aside

4) Divide the meat mixture into thirds. Place 1/3 meat/tomato sauce on bottom of slow cooker. Cover the meat with 3 of the no cook noodles ( you can break them in half to make them fit better. Then spread half of the cheese mixture over noodles. Add another 1/3 of meat sauce over cheese. Cover again with 3 remaining noodles. Cover with remaining cheese mixture followed by remaining sauce. Place lid on cooker and cook on low for 4-6 hours.

5) turn off cooker & add parm cheese ( this is optional, you do not have to add parm cheese serve it on the side or no at all) put lid on & let melt for 5 or so minutes. Serve.

Baked eggplant strips!

We eat a ton of eggplant & this recipe is awesome. It's low fat so that's even better, but just because it's low fat doesn't mean it isn't tasty. And this was super easy to make.

1 large eggplant

1 tsp olive oil

1/2 tsp salt & pepper

1/2 cup breadcrumbs ( you can use Italian or make your own, I made my own using whole wheat bread)

2 tbsp Parmesan cheese

1 large egg white

pam or other cooking spray

 ( cup of marinara sauce optional)

Directions:

1) preheat your oven to 450*F, line 2 baking sheets with parchment paper & spray with cooking spray

2) Cut ends off eggplant & slice in half. Then slice into 1/4 inch thick slices, then cut into 1/4 inch strips.make sure they are all the same size so they cook evenly.

3) put egg plant into bowl & season with oil, salt, pepper.

4) In a separate bowl mix bread crumbs & parm cheese in one bowl & in another egg white.

5) take handful of eggplant at a time & dip into egg white & then breadcrumbs. Place on baking sheet laying slices next to each other. Once all finished stray strips with more cooking spray.

6) bake for 10 minutes and then flip & bake another 5-10 minutes depending on how crispy you want them & until they are golden brown. Serve hot.

Sloppy Joes!

Yield: 12 servings (serving size: 1 sandwich)
Ingredients
3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split
Preparation
Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Nutritional Information
Calories:202 (27% from fat)
Fat:6.2g (sat 2g,mono 2.9g,poly 0.7g)
Protein:10.2g
Carbohydrate:27g
Fiber:2.5g
Cholesterol:19mg
Iron:2.6mg
Sodium:392mg
Calcium:68mg
Jean Kressy, Cooking Light, JANUARY 2004

*I made these with Whole Wheat Rolls, they turned out delish!*