3/4 c. minced onions
1/2 c. sliced mushrooms
1 tbsp. parsley
1/2 tsp. basil
1 tbsp. oregano
1 c. Mozzarella cheese
2 tbsp. minced garlic
1/2 c. shredded carrots
1/2 frozen spinach (thawed)
3 c. tomatoes
1/4 tsp. dried rosemary
3 tbsp. grated parmesan cheese
1 1/3 c. cottage cheese
8-10 cooked Lasagna noodles (boil according to pacakge)
Saute all veggies except tomatoes and spinach until soft
Add tomatoes and spinach and all the spices and simmer about 15 minutes
Mix the cheeses together in a separate bowl. (reserve 1/4 c. mozzo cheese to sprinkle over the top)
In an 8×12 or 9×12 baking dish layer sauce, noodle, cheese, sauce, noodle, sauce, cheese. After finishing layers, sprinkle the top with the reserved mozzo and bake.
Bake at 375 degrees for 30 minutes
1 can Light tuna in water, drained
1 medium chopped tomato
1/4 c. cottage cheese
1 small red onion, minced
1 R. sliced or chopped black olives
1 t. lemon juice
pepper to taste
8 slices whole wheat bread
2 t. canola, olive, or sunflower oil
Have four heavy cans and a medium skillet (not nonstick) ready by the stove.
Put tuna in a medium bowl and flake apart.
Add tomato, cheese, onion, olives, lemon juice and pepper. Stir to combine.
Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
Heat half of the oil in a large nonstick skillet over medium heat.
Place 2 panini’s in the pan.
Place the medium skillet on top of the panini, then weigh it down with the cans.
Cook the panini until golden on one side, about 2 minutes.
Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.
Repeat with another 1 t. oil and the remaining sandwiches.
Fast and delicious with lots of protein!