Tuesday, July 24, 2012

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
12 lasagna sheets
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. 
Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange lasagna sheets in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with the meat sauce, and sprinkle with shredded cheese. 
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.


Wednesday, July 18, 2012

Healthy mussels and veggie salad

Hello there! It's been a while since I posted anything...so here I am, trying to lose some weight before my wedding day, eating healthy.
So, here it is...190 calories per a portion, 7 gramms of fat (all good by the way)

 20 stalks asparagus, roasted in the oven and cut in halves
1 zucchini, grilled and cut
2 bell peppers, raw, sliced
20 green pitted olives
30 mussels, no shell, boiled in salted water
2 stalks green onion, chopped
1 big stalk celery, chopped
1 tbs dijon mustard
2 tbs lemon juice
1 tsp olive oil

Just mix everything together and serve on a spring mix salad with 4-5 cherry tomatoes.