May 6-12, 2013

Well, we’re already half-way through the week, but here’s what’s cookin’!

Monday – Carnitas

Tuesday – Spaghetti

Wednesday – Cinco de Mayo party! Healthier Chocolate Parfaits <– These are AH-Mazing! I topped them with an oreo. Totally going to be making homemade chocolate pudding more often. So good. If you’ve never done it, it’s easy-peasy.

photo from Caroline Edwards on goodlifeeats.com

photo from Caroline Edwards on goodlifeeats.com

Thursday – Crock Pot Spinach & Ricotta Lasagna (recipe below)

Friday – Dinner at a friend’s house

Saturday – White Broccoli Pizza (uses Flat Out thin crust artisan pizza flatbread – that’s a mouthful 😉 )

photo from bakedbree.com

photo from bakedbree.com

Sunday – Steaks on the grill with roasted broccoli

 

Crock Pot Spinach and Ricotta Lasagna
Serves 8
Calories – 269; Carbs – 23; Fat – 12; Protein – 16

Ingredients

  • 20 oz. chopped frozen spinach, thawed and drained
  • 1 cup ricotta
  • 3/4 cup parmesan cheese
  • 3 cups marinara sauce
  • 6 whole wheat lasagna noodles (not “no boil” kind)
  • 1 1/2 cups shredded mozzarella cheese

How To:

  1. In a large bowl, mix together spinach, ricotta and 1/2 cup of parmesan cheese.
  2. in a second bowl mix together marinara sauce and 1/2 cup water
  3. Spread 3/4 cup of marinara mixture in the bottom of your crock pot.
  4. Lay 2 noodles (break to fit if you need to), spread 3/4 cup of marinara mixture, 1/2 of the spinach mixture, 1/2 cup mozzarella cheese.
  5. Repeat step 4.
  6. Top with remaining noodles, marinara, mozzarella and parmesan.
  7. Cook on low 3 1/2-4 hours (every crock pot cook differently, so watch it.
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