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thebratqueenOkay, here's two of the recipes people have asked me to post. I actually couldn't find some of the others so will have to keep digging. I'm sure I put them away in a so-called safe space once I was done using them, and thus shall never find them again ;)
Baked oatmeal
2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray
1. Preheat oven to 375
2. Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat misture, stir well. Pour oat misture into an 8 inch square baking dish coated with cooking spray. Bake at 375 for 20 minutes. Serve warm. Yield: 5 servings (serving size 2/3 cup)
Caolories 281 (24.5 from fat), Fat 7.6, Protein 7g, Carb 48.8 g, Fiber 3.4g, Chol 47 mg, Iron 0.8mg, Sodium 171 mg, Calc 148mg
TBQ's notes: I omitted the walnuts in mine because I'm not that walnut crazy. This is the recipe that I find tastes really good but I can't tell if it's dry or not. Like it's not bone dry but I keep feeling like it should be as moist as a bowl of oatmeal and not as moist as, say, a cookie. The next time I make it I might add more milk.
Slow cooker/crock-pot lasagna
1lb lean ground beef
1 (26 to 28 oz) jar tomato pasta sauce
1 (8 oz) can no-salt added tomato sauce
1/2 (9 oz) pkg (about 8) no-boil lasagna noodles
1 (1lb) jar Alfredo pasta sauce
12 oz (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked; stirring frequently. Drain
2. Spray 4 to 5 quart slow cooker with nonstick cooking spray. spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with one cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5. Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.
8 servings.
Serving size 1/8 of recipe. Calories 620 Calories from fat: 340
TBQ's notes: I'm sure you could omit the meat from this with no problem. I also added a bag's worth of fresh baby spinach out of the produce section just because I like upping the iron content whenever possible. I just layered spinach in before I did the meat/sauce layer. As far as cheese goes I think you could use anything. I got a mix of Italian cheeses instead of plain mozzarella and I omitted the Parmesan since that was in the mix. Also I felt their layers were a little thick given that no-boil lasagna noodles are practically paper thin, so what I did was use up the whole package of noodles and thinly layered all the other ingredients in the measurements cited here.
ETA: It's also possible to cut some of the fat and calories by using 2 cups of cheese, rather than 3, and by using a light alfredo sauce rather than full fat.
Enjoy!
Baked oatmeal
2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
Cooking spray
1. Preheat oven to 375
2. Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat misture, stir well. Pour oat misture into an 8 inch square baking dish coated with cooking spray. Bake at 375 for 20 minutes. Serve warm. Yield: 5 servings (serving size 2/3 cup)
Caolories 281 (24.5 from fat), Fat 7.6, Protein 7g, Carb 48.8 g, Fiber 3.4g, Chol 47 mg, Iron 0.8mg, Sodium 171 mg, Calc 148mg
TBQ's notes: I omitted the walnuts in mine because I'm not that walnut crazy. This is the recipe that I find tastes really good but I can't tell if it's dry or not. Like it's not bone dry but I keep feeling like it should be as moist as a bowl of oatmeal and not as moist as, say, a cookie. The next time I make it I might add more milk.
Slow cooker/crock-pot lasagna
1lb lean ground beef
1 (26 to 28 oz) jar tomato pasta sauce
1 (8 oz) can no-salt added tomato sauce
1/2 (9 oz) pkg (about 8) no-boil lasagna noodles
1 (1lb) jar Alfredo pasta sauce
12 oz (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked; stirring frequently. Drain
2. Spray 4 to 5 quart slow cooker with nonstick cooking spray. spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
3. Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with one cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
4. Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
5. Cover; cook on Low setting for 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.
8 servings.
Serving size 1/8 of recipe. Calories 620 Calories from fat: 340
TBQ's notes: I'm sure you could omit the meat from this with no problem. I also added a bag's worth of fresh baby spinach out of the produce section just because I like upping the iron content whenever possible. I just layered spinach in before I did the meat/sauce layer. As far as cheese goes I think you could use anything. I got a mix of Italian cheeses instead of plain mozzarella and I omitted the Parmesan since that was in the mix. Also I felt their layers were a little thick given that no-boil lasagna noodles are practically paper thin, so what I did was use up the whole package of noodles and thinly layered all the other ingredients in the measurements cited here.
ETA: It's also possible to cut some of the fat and calories by using 2 cups of cheese, rather than 3, and by using a light alfredo sauce rather than full fat.
Enjoy!
