Tonight was a leftover night. I chose the chicken spaghetti while Lisa enjoyed the last of the Grilled Steak and Asparagus Salad. If we had hoagies, we would have chopped up the rest of the flank steak and made Philadelphia Cheese Steaks. Maybe that will be tomorrow.
I had a few requests for recipes! I love it! That means at least ONE person is interested!
So as requested, here is the first recipe for...
Weight Watchers Best One-Dish Dinners <--- linked to cookbook on Amazon
The Skillet Lasagna
Prep: 7 minutes
Cook: 37 minutes
Other: 5 minutes
1/2 pound ground round
1/2 cup chopped onion
1/2 teaspoon minced garlic
2 tablespoons balsamic vinegar
2 teaspoons Italian seasoning, divided
1 cup part-skim ricotta cheese
4 dried precooked lasagna noodles, broken into large pieces
1 (14.5 ounce can) diced tomatoes with basil, garlic, and oregano, undrained
1 cup bottled roasted red bell peppers, chopped
5 teaspoons commercial pesto
1/2 cup (2 ounces) preshredded mozzarella-Parmesan cheese blend
1. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble beef. Add vinegar and 1 teaspoon Italian seasoning. Spoon ricotta cheese evenly over beef. Top with lasagna noodles, making 1 flat layer (noodles will overlap).
2. Combine tomatoes and bell peppers, and spread over noodles, making sure that noodles are completely covered. Sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto evenly over top. Bring mixture to a boil. Cover, reduce heat to low, and simmer 30 minutes or until noodles are soft. Uncover and sprinkle with cheese; let stand 5 minutes. Cut into wedges. Remove from pan with a slotted spatula. Yield 5 servings (1 wedge).
Calories 298; Fat 12.5 g; Protein 21 g; carbs 24.3 g; fiber 1.4 g
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