"Light" Lasagna Soup

Pin It Try lasagna on the lighter side. This recipe was originally from the Deen Brothers. They take the tasty recipes and pare back the calories. They claim a 1 cup serving has 225 calories. Now, they called for low fat mozzarella, and I ate more than a cup(!) but it was good and it sure was an easy deviation from traditional lasagna.

Time Management:
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 cans chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces pasta noodles (broken lasagna noodles or your choice pasta)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Heat the oil over medium-high heat in a large pot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

*Note, I thought it would freeze better without the cheese melted in so we added ours upon serving.

Serve with salad and garlic bread

Pan Seared Cod with Herbed Veggies and Couscous

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Here’s one I used and altered from Food Network/Emeril Lagasse. I was on the lookout for a good looking recipe for cod and I think I found a keeper. Rave reviews all around! Lagasse recommends to try with halibut or cod.

*Note, this one looks long, but you've got everything going at once so it's not too difficult!

Time Management:
Prep time: 20 minutes
Cook time: 20-30 minutes

For the couscous

Ingredients:
2 cups water
½ cup sliced almonds, toasted
½ cup sliced apricots
2 tsp orange juice
½ tsp ginger
½ tsp cumin
Pinch cinnamon
1 tsp salt
½ cup chopped parsley

Directions:

Bring water to a boil. Combine the couscous, almonds, apricots, orange juice and seasonings (except parsley) in a bowl. Pour water over mixture, cover with plastic wrap, and set aside 10 minutes. Fluff with a fork and mix in parsley. Keep warm.

For the Veggies

Ingredients:
2 Tbsp olive oil
½ red onion, thinly sliced
1 zucchini, julienned
1 yellow squash, julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
1 tsp thyme
1 tsp oregano
½ tsp salt
¼ tsp pepper

Directions:

While couscous is being prepared, heat skillet with oil to medium –high heat. Add red onion and sauté for 3 minutes, then add remaining vegetables. Cook over high heat tossing frequently 5 minutes. Add herbs, salt and pepper. Toss together, keep warm and set aside.

For the Fish

Ingredients:
1 Tbsp olive oil
Salt
Pepper
4 (6 oz) cod fillets

Directions:

Season fish with salt and pepper. Heat olive oil to medium-high heat. When the pan is hot, add fillets and cook 3-4 minutes per side.

Serve fillets over couscous with veggies on the side.

Sausage and Mushroom Lasagna

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I cannot make the claim that this recipe is quick or figure friendly, but it sure is delicious!! I just made it for the first time, and I’ll definitely be making it again. The recipe makes much more sauce than you’ll need for a 9 x 13 dish. I had an additional 64 oz of sauce but I haven’t used it yet so I’m not sure if it will make a whole second 9 x 13 pan but it should be close. I like to make it in two 8x8 inch pans because each will easily feed my family and then I have the perfect size to freeze.

*Oops! I got so excited to dig in that I forgot to snap a picture of this one!

Time Management:

Prep time: 30 minutes
(Suggested inactive refrigerated time 3 hours minimum)
Cook time: aprox 1 hour bake time

Ingredients:

1 pound sweet Italian sausage
1 pound lean ground beef
3-4 large 1 pound sweet Italian sausage
1 pound lean ground beef
12-15 mushrooms, diced
1 large onion, minced
4 cloves garlic, crushed
1 (15 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
2 (6 oz) cans tomato paste
1 (15 oz) can canned tomato sauce
2 Tbsp white sugar
1/2 cup fresh basil leaves
1/2 teaspoon fennel seeds
1 tsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
4 Tbsp chopped fresh parsley + more for garnish
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, shredded
3/4 cup grated Parmesan cheese

Directions:

Fill a large pot with hot tap water and soak noodles 20-30 minutes. While noodles soak, prepare sauces.

In a large pot brown sausage, ground beef, mushrooms, onion, and garlic over medium heat. Stir in crushed tomatoes, tomato paste and tomato sauce, basil, sugar, fennel seeds, Italian seasoning, 1 tsp salt, pepper, and 2 Tbsp parsley. Remove from heat and set aside.

In a separate bowl, combine ricotta, egg, parsley, and ½ tsp salt.

To assemble, spread 1 ½ cups of tomato sauce over bottom of 9 x 13 pan. Cover with noodles, spread ½ of ricotta cheese mixture, and then 1/3 of your mozzarella cheese. Repeat layers, finishing with mozzarella and parmesan cheeses on top. Cover with foil (recommend to spray foil with cooking spray to avoid sticking to cheese). Chill lasagna for minimum of 3 hours to overnight.

Preheat oven to 375 degrees. Bake for 30 minutes, remove foil, and bake for additional 25-30 minutes. Cool 15 minutes before cutting.

Spicy Pork Stew

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This is a recipe I got from my mom. I like it because it calls for just a few ingredients and I usually have them all on hand for a last minute meal. Serve over rice or noodles.
*No picture available - I couldn't do it justice!

Time Management:

Prep: 10 minutes
Cook: 30 minutes*
*additional cook time required depending on your choice of rice

Ingredients:

4 Tbsp olive oil, divided
1 lime, juiced
1 tsp salt
½ tsp pepper
2 tsp oregano
2 tsp cumin
2 Tbsp chopped garlic
1 pork loin, cut into 1 inch cubes
1 onion, diced
1 green pepper
1 can chicken broth
6 oz tomato paste
½ tsp red pepper flakes

Directions:

Cook rice or noodles according to package directions.

Combine 3 Tbsp olive oil, lime juice, salt, pepper, oregano, cumin, and 1 Tbsp garlic in a bowl and set aside. Heat remaining 1 Tbsp olive oil in a stew pot. Add garlic, green pepper, and onion. Cook 5 minutes. Add pork and cook additional 10 minutes. Add chicken broth, tomato paste, and red pepper flakes. Stir and simmer 15 minutes.

Spaghetti Sauce with Ground Beef and Veggies

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Here is a homemade spaghetti sauce that has plenty of veggies, too. It is a favorite of mine because it’s easy, and it makes enough to freeze for a second meal. It also gets my two year old’s seal of approval. We like to make it with fun noodles instead of traditional spaghetti noodles. Alternative prep could include ground turkey or whole wheat pasta.

Time management:
Prep: 10 minutes to chop veggies
Cook: 45 minutes (includes 30 minutes of inactive simmer time)

Ingredients:

1 lb ground beef
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium zucchini, chopped
2 tsp cumin
2 tsp garlic powder
2 tsp oregano
60 oz tomato sauce
1 Tbsp olive oil

Directions:

Brown ground beef in large pot. Drain and set aside.

Add aprox 1 Tbsp olive oil and cook vegetables until tender. Add back ground beef, tomato sauce, and seasonings and simmer aprox 30 minutes.

While simmering prepare your water for noodles and cook according to package directions.