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CT, United States
I'm Kate. I'm 25 and a busy nurse journeying through life! I'm restarting my weight loss journey! I started off with Jenny Craig but now I'm doing it on my own with the support of my beautiful bloggy friends!

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Saturday, September 17, 2011

Simple Saturday!

I am having a great time with my sister!! Last night we stayed up giggling until midnight after watching a bunch of X-files episodes. When we were kids our mom said that we absolutely COULD NOT stay up and watch X-files. So what did we do? Yeah, of course we did! And we would scare the living crap out of ourselves and end up having to sleep in the same room so no aliens or monsters or ghosts or wierd biological anomalies would get us!!! Now that we're older, the X-files still scares the crap out of us...but we love it!!

Last night we went out to dinner and I had the most delicious Portabella Mushroom sandwich. It was delicious and not too bad on the calories! I did sneak a few fries...and I did have a beer...but it was a very rare occasion for me. I ate very light that morning and afternoon and I tracked every bite of food...and I still met my goals for the day! I didn't go over on anything! So that was a big success for me!!

This morning I got up and ate my Jenny Craig Apples & Cinnoman Waffles. I made my sister some lowfat waffles with veggie sausage and she loved it! We're hanging out, more X-files to come...and I'm making a grilled veggie/chicken salad that I made for my mom the other night that was to die for!!

Today's recipe is Italian in honor of la familia! I have to say that I am obsessed with Dreamfields pasta. It is low carb but doesn't taste awful! It has delicious taste, the texture is amazing--no one can even tell it's low carb, I swear! And they cook up and hold up so well!

So without further ado...

Lo Carb Lasagna
Serves: 12


    12 sheets of Dreamfields lasanga pasta
    2 clove garlic, minced
    2 cup chopped onion
    2 cup carrots chopped
    3 cup sliced mushrooms
    1/2 teaspoon ground black pepper
    1 container (15 ounces) part-skim ricotta cheese
    3 cups shredded mozzarella cheese
    1/2 cup grated Parmesan cheese
    4 cups marinara sauce



1. Preheat oven to 375 degrees F.
2. Spray 13x9x3 baking dish with non-stick cooking spray.

1. Prepare lasagna according to package directions. Drain and rinse in cold water; drain well.
2. Heat a large skilled at medium-high heat and add nonstick cooking spray; sauté garlic, onion, carrots and mushrooms until tender, about 5 minutes; remove from heat.

To Assemble:
1. Spread 1 cup of marinara sauce on bottom of baking dish.
2. Layer 4 lasagna noodles, 1/3 of ricotta cheese, 1/2 cup veg mixture, 1 cup marinara sauce, 1 cup mozzarella cheese.
3. Layer 4 lasagna noodles, 1/3 of ricotta cheese, 1 1/2 cups marinara sauce.
4. Layer remaining lasagna noodles, ricotta cheese,veg mixture, marinara sauce, mozzarella cheese and Parmesan cheese.
5. Cover pan with tin foil and bake for 45-50 minutes. Remove tin foil and bake another 10-15 minutes. Let stand for at least 10 minutes before cutting.
Nutritional Breakdown
Have a wonderful Saturday all!

1 comment:

  1. That is so cute! I wish me and my sisters were close like that!