Monthly Archives: February 2012

Mexican Lasagna

 I ♥ Mexican Food, so when I found a recipe for Mexican Lasagna I knew I had to try this. And Bonus Points – it’s low fat too (220 calories per serving)! This turned out sooo good! I will definitely be making this again. Check out the link to the original recipe I used and my tweaked version below. Happy Eating! –MJ


Fiesta Lasagna

1 lb lean ground turkey

1 (1 ¼ ounce) package taco seasoning  – I used the Old El Paso Low Sodium Seasoning

1 cup frozen onions

1 ½ cup tomato sauce (low sodium)

16 ounces salsa or picante sauce

1 cup light cottage cheese

¾ cup egg substitute

8-12 8 inch corn tortillas

1 can refried beans    

8-10 ounces Sargento Reduce Fat 4 Cheese Mexican Cheese 


1) Preheat oven to 350°F

2) Brown turkey, drain (if necessary).

3) Add seasoning packet, onion, tomato sauce and salsa.

4) Simmer 5-7 minutes.

5) Combine cottage cheese and egg in small bowl.

6) Spray 9 x 13 pan with cooking spray.

7) Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat. Optional – Incorporate Refried Beans into second/ or final layer of meat

8) Bake at 350°F for 25 minutes.

9) Let stand 10 minutes before serving.

 Makes 8 Servings



My Attempt at Pasta

I’m not the biggest pasta eater, but after the holidays were over I still had one final can of pumpkin puree I needed to get rid off and another dessert was out of the question. I found this recipe for baked Pumpkin Pasta and since it was low fat I decided to give it a try.

For me this recipe was okay. The pros it’s low fat. One serving equals 350 calories and the servings were huge and could easily be split in half. But overall it lacked taste. The recipe just didn’t do it for me. I kept trying to add more cheese to make it tastier. I used whole wheat pasta, so that possibly could have been the issue. If I reattempt this recipe, I would probably use half the amount of penne pasta to give it a little more taste and to cut down on the servings since this was just a little too much pasta for me! Happy Eating! –MJ

Low Fat Baked Pumpkin Pasta

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

  1. Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.
  2. Preheat oven to 400 degrees.
  3. Heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.
  4. Stir in canned pumpkin and ricotta cheese.
  5. Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.
  6. Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Makes 6 Servings