Skinny Lasagna

Skinny Lasagna

by | Jul 20, 2015 | Recipes

Skinny Lasagna

Prep time:  
Cook time:  
Total time:  
 
Serves: 12
 
Recipe from Red Gold Tomatoes. You will never miss the calories in this lighter version of the Red Gold Classic Lasagna. Use ground turkey, low fat cheeses and whole wheat lasagna noodles to lower the calories and fat, and double the fiber! A hearty and flavorful lasagna you won’t feel guilty about eating, only 330 calories per serving! Skinny Lasagna
Ingredients
  • ½ CUP WATER
  • 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES, OR 2 (15 OUNCE) CANS RED GOLD CRUSHED TOMATOES
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO
  • GROUND BLACK PEPPER TO TASTE
  • 1 TEASPOON ITALIAN SEASONING
  • 1 POUND GROUND TURKEY, COOKED AND DRAINED
  • 1 (16 OUNCE) BOX TRADITIONAL WHOLE WHEAT LASAGNA NOODLES
  • 1 (15 OUNCE) CARTON LOW FAT COTTAGE CHEESE
  • 2 CUPS SHREDDED LOW FAT MOZZARELLA CHEESE
  • ½ CUP GRATED LOW SODIUM PARMESAN CHEESE
 
 
 
 
 
 
 
 
 
 


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Eggplant Parmigiana

Eggplant Parmigiana

by | Jun 11, 2015 | Recipes

Eggplant Parmigiana

Eggplant Parmigiana
Ingredients
  • SALT
  • 2 LARGE EGGPLANTS (SLICED INTO ½-INCH-THICK ROUNDS)
  • FLOUR
  • OLIVE OIL FOR FRYING
  • 1 (26-OUNCE) JAR CLASSICO® DI PARMA (FOUR CHEESE) PASTA SAUCE
  • 1-1/2 C. (6 OZ.) SHREDDED MOZZARELLA CHEESE
  • ⅓ C. FRESHLY GRATED PARMESAN CHEESE
  • ADDITIONAL FRESHLY GRATED PARMESAN CHEESE
 
Instructions
  1. LIGHTLY SALT EGGPLANT ROUNDS AND LET STAND FOR 60 TO 90 MINUTES TO DRAW OUT BITTER JUICES; PAT DRY. LIGHTLY TOSS EGGPLANT IN FLOUR; REMOVE AND SET ASIDE. IN LARGE SKILLET, OVER MEDIUM HEAT, HEAT 6 TABLESPOONS OIL; FRY EGGPLANT ROUNDS, 2 OR 3 AT A TIME, COOKING UNTIL BOTH SIDES ARE GOLDEN BROWN, ADDING MORE OIL AS NECESSARY. PLACE COOKED EGGPLANT ON PAPER TOWEL-LINED TRAYS TO ABSORB EXCESS OIL. SPREAD THIN LAYER PASTA SAUCE IN 11X7-INCH BAKING DISH. TOP WITH ONE-THIRD EGGPLANT, ONE-THIRD PASTA SAUCE, HALF MOZZARELLA CHEESE AND ONE-THIRD OF THE ⅓ CUP PARMESAN CHEESE. REPEAT LAYERS, ENDING WITH EGGPLANT. TOP WITH REMAINING SAUCE AND REMAINING PARMESAN CHEESE. BAKE, UNCOVERED, 25 TO 30 MINUTES. LET STAND 15 MINUTES BEFORE SERVING. SERVE WITH ADDITIONAL PARMESAN CHEESE IF DESIRED.
 
 
 
 
 
 
 
 
 
 
 


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Chopped Salad Sub Sandwich

Chopped Salad Sub Sandwich

by | Jun 11, 2015 | Recipes

Chopped Salad Sub Sandwich

These open-faced sandwiches are perfect for picnics and other casual celebrations.
Ingredients
  • 2 TBSPS. WHITE WINE VINEGAR
  • ½ TSP. DIJON MUSTARD
  • ⅛ TSP. SALT
  • BLACK PEPPER, DASH, TO TASTE
  • 2 TBSPS. OLIVE OIL
  • 1 CAN (14.5OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, DRAINED
  • 3 CUPS CHOPPED ROMAINE LETTUCE
  • 1 CUP CHOPPED TURKEY SALAMI
  • 4 OZ. REDUCED FAT PROVOLONE CHEESE, CUT INTO ½-INCH CUBES
  • 4½INCHSLICES ITALIAN BREAD [OR FRENCH BREAD], TOASTED
  • ¼ CUP CRUMBLED BLUE CHEESE
 
Instructions
  1. COMBINE VINEGAR, MUSTARD, SALT AND PEPPER IN A SMALL BOWL. WHISK IN OIL; SET ASIDE.
  2. COMBINE TOMATOES, ROMAINE, SALAMI AND CHEESE IN A LARGE BOWL. ADD DRESSING; TOSS TO COAT.
  3. TOP EACH BREAD SLICE WITH ABOUT 1 CUP OF TOMATO MIXTURE. SPRINKLE WITH BLUE CHEESE.
  4. – SEE MORE AT: HTTP://WWW.DELMONTE.COM/RECIPES/SPRING-AND-SUMMER-CELEBRATIONS/CHOPPED-SALAD-SUB-SANDWICH/INDEX.HTML#STHASH.2FYUHZDT.DPUF
 
 
 
 
 
 
 
 
 


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