Pink Panther Lasagna

This lasagna is craziness! It's got ground turkey, silken tofu, and veggies! It's "Pink Panther" because that's what it will look like before you put it in the oven. My husband doesn't like tofu and he said he couldn't taste it in this recipe. We had a friend over for dinner and he asked for seconds. Most importantly, my son nearly cleared his plate which, I must say, has been challenging lately. So, even if you aren't a tofu-lover or have never used it, don't shy away from this recipe!

Pink Panther Lasagna

95 Minutes to Prepare and Cook

Serves 10

Ingredients

Veggie Mix

• Zucchini, 1 medium, sliced
• Carrots, .5 cup, grated
• Spinach, fresh, 3 cup
• Tomato, 1 large, chopped
• Bell Pepper, 1 large, chopped

Turkey Saute

• Ground Turkey, 1 lb
• Onion, 1 large yellow, chopped
• Tomato Sauce, 1.5 cup
  

Pink Panther Sauce

• Tomato sauce, 2 cup
• Silken Tofu, 16 oz.
• Part-Skim Ricotta Cheese, 7.5 oz.
  

Layers

• Cheese, Mozarella, shredded low moisture part-skim, 2 cup
• Lasagna Noodles, 8 oz

Directions

1. In a bowl, mix Veggie Mix well.
   
2. Saute onions and garlic over medium heat using nonstick spray for about 5 minutes or until onions are soft and beginning to brown. Add turkey and sauce, mix well, and saute until turkey is browned and cooked through (about 10 minutes). Mix often and break it into small chunks.
   
3. Add Veggie Mix into pan, mix well, cover, and simmer for about 5 minutes. Mix well and turn off heat, leaving it covered until you're ready to layer the lasagna.
   
4. Blend tofu, ricotta, and sauce until smooth to make the Pink Panther Sauce.
   
5. In a baking dish (mine was 8 x 11) layer the lasagna like so: Layer #1: Two ladles of sauce, a layer of noodles, spread on half the veggie/meat mixture, 1/3 of the remaining sauce, mozzarella cheese. Layer #2: A layer of noodles, the remaining veggie/meat mix, 1/2 the remaining sauce, mozzarella cheese. Layer #3: One last layer of noodles and then the rest of the sauce.
   
6. Cover tightly with aluminum foil and cook at 350 for 50 minutes. Remove foil, sprinkle with the rest of the cheese, and then bake for another 15 minutes. Let stand for 15 minutes.

Nutritional Info
Servings Per Recipe: 10 Amount Per Serving: Calories: 344.4; Total Fat: 13.0 g; Cholesterol: 59.2 mg; Sodium: 706.8 mg; Total Carbs: 32.6 g; Dietary Fiber: 4.4 g; Protein: 23.5 g

Quiche Muffins - Spinach, Bell Pepper, Tomato, Feta, Turkey Bacon

Makes 18 Muffins

Prep Time: 15ish Minutes

Cook Time: 20 Minutes

Eat two or three of these in the morning and a high fiber muffin and you're good to go! Low calorie, high protein. I would have used fresh chopped onion if I had it on hand at the time. These freeze well. To reheat, pop in the microwave for 30 seconds.

Ingredients

Veggie Saute
Onion powder, 1 tsp
Turmeric, ground, 1 tsp
Garlic, 3 clove, chopped
Green & Red Bell Peppers, 1.75 cup, chopped
Tomatoes, 1.50 cup, chopped
Spinach, fresh, 3 cup

Bacon Topper
Bacon, Oscar Mayer Turkey, 4 pieces

Egg Mix
All Whites 100% Liquid Egg Whites, 2 cup
Feta, Reduced Fat Feta Cheese Crumbled, 0.75 cup
Pepper, black, 1 tspHot Pepper Sauce, 2 tsp

Directions

1. Spray a pan with nonstick spray and saute garlic for 30 seconds on medium heat, then add in bell peppers and cook for another 4 min, then add the tomatoes, spinach, onion and tumeric powders. Cover and cook for another 3-5 minutes. Mix well and let cool.


2. Meanwhile, cook bacon until crispy. I used my toaster oven (lined the pan with foil) and broiled it for 7 minutes or so. Let it cool and then chop it.


3. Mix together Egg Mix ingredients, add cooled veggies, and distribute into 18 nonstick-sprayed muffin cups. I used the silicon muffin liners in 12 cups and they worked really well. The quiches in other 8 unlined cups were tough to get out. Either spray them REALLY well or line your muffin cups.


4. Top each cup with a sprinkle of bacon bits and then cook at 350 for 20 minutes or until the edges start to brown.
   

Nutritional Info

Amount Per Muffin: Calories: 39.0; Total Fat: 1.2 g; Cholesterol: 4.7 mg; Sodium: 153.7 mg; Total Carbs: 2.8 g; Dietary Fiber: 0.6 g; Protein: 4.4 g