• 1 pound ultra lean ground beef (90/10 or 96/4)
• 32 ounce tub of low-fat ricotta cheese
• Large jar of marinara sauce (28 ounces)
• 1 8 ounce can of chopped tomatoes in own juice
• 3 egg whites
• 1/3 cup 2% fat shredded mozzarella cheese
• ¼ cup parmesan cheese, grated.
• 1 pound lasagna noodles
• ½ cup fresh chopped parsley
• 1/2 cup mushrooms
• 2/3 cup shredded carrots
• 2/3 cup chopped onions
• 2/3 cup shredded zucchini
• 4-6 long strips of zucchini (to replace one layer of noodles)
• oregano, basil, salt, garlic or garlic powder, pepper - to taste - for sauce

1. Brown beef in non-stick pan (sprayed with oil-spray).
2. Add veggies and sauté unitl soft.
3. Add blend of chopped tomatoes/marinara sauce.
4. Simmer for about 20 minutes.
5. In a bowl, mix ricotta cheese with egg whites and parsley.
6. Put about 1/4 cup sauce in a lasagna pan.
7. Add layer of noodles, cheese mix.
8. Repeat. A total of 4 layers - 3 noodle layers, and 1 "zucchini noodle" layer.
9. Top with final layer of tomato sauce, and then sprinkle with mozzarella cheese and parmesan. Bake at 375 for about 45 minutes, until golden brown - cheese is crispy and golden.

• 1 stick (1/2 cup) trans-fat free margarine
• ½ cup white sugar
• 2/3 cup brown sugar
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1 ½ teaspoons vanilla
• 1 cup chocolate chips

1. Cream butter and sugars together.
2. Add eggs and vanilla, keep beating.
3. Mix flour, salt, baking soda in separate bowl.
4. Add to mixture.
5. Mix in chocolate chips.
6. Refrigerate for at least an hour.
7. Grease a cooking sheet with oil spray.
8. Bake at 350 for 10-12 minutes.

• 1 tablespoon butter
• 1 tablespoon flour
• 1 and ½ cups 2% milk
• 3/4 cup grated parmesan cheese
• 4 ounces reduced fat cream cheese
• salt and pepper to taste

1. Mix butter and flour to blend in a large saucepan over medium heat.
2. Add milk and softened cream cheese.
3. Stir until melted and well blended.
4. Add grated parmesan cheese and cook until melted and blended thoroughly with other ingredients, until creamy. About 5 minutes.
5. Serve with 2 ounces fettuccine (uncooked; 8 servings per one pound box), cooked as directed on package.

• ¾ cup bread crumbs
• 1/2 cup cornflake crumbs
• ¾ cup flour
• 1 cup low fat buttermilk
• garlic powder, salt, pepper, cayenne pepper, - to taste
• paprika
• 3 skinless chicken breasts; 3 skinless thighs (bone in, or boneless)

1. Soak chicken in ice water for about 15 minutes to chill.
2. Coat in low fat buttermilk, then roll in crumb mix.
3. Spray cookie sheet with olive oil spray (from a mister).
4. Put chicken in single layer. Sprinkle with paprika.
5. Spray lightly with olive oil mister.
6. Bake at 350 for about 40 minutes, or until internal temp is 165 and chicken is crispy.