Barilla No-Boil Lasagna

My mom made this for me growing up and I never knew the recipe was on the Barilla No-Boil Lasagna box! This is it! (I used my mom's famous homemade spaghetti sauce)

No-Boil Lasagna

Ingredients:

* 1 (9 ounce) box of barilla no-boil lasagna noodles

* 2 eggs (I used egg whites)

* 1 (15 ounce) container ricotta cheese

* 4 cups shredded mozzarella cheese

* 1/2 cup parmesan cheese

* 1 lb. ground beef or sausage, browned (I used spicy italian sausage)

* Spaghetti or pasta sauce

Directions:

1. Pre-heat oven to 375 and spray 9x13 baking dish.

2. In a bowl, mix together eggs, parmesan cheese, ricotta cheese, and HALF (2 cups) of the mozarella.

3. Spread 1 cup of the sauce in the bottom of the baking dish.

4. Overlap 4 of the uncooked noodles.

5. Top noodles with 1/3 of cheese mixture.

6. Top cheese with 1/2 of the meat.

7. Top meat with 1 cup mozarella cheese.

8. Top cheese with 1 cup of the spaghetti sauce.

9. Layer 4 more noodles overlapping.

10. Add another 1/3 of cheese mixture.

11. Top cheese mixture with 1 1/2 cup sauce.

12. Layer another 4 overlapping noodles.

13. Top with remainding 1/3 cheese mixture.

14. Add remaining meat.

15. Top with 1 cup sauce.

16. Layer remaining 4 noodles, overlapping.

17. Add 1 cup sauce.

18. Top with remaining cup of mozarella.

19.Cover with foil and put in preheated oven. Bake for 50-60 minutes. Uncover and cook an additional 5 minutes to melt cheese (if its not already melted).

20. Let stand 15 minutes before serving. Enjoy!!

Spicy Pumpkin Pancakes

Spicy Pumpkin Pancakes

This recipe originally comes from the Bisquick Cookbook. I had to make some changes to make it WW friendly. In the end it should make about 26 pancakes at a little under 1 WW points a piece.

Ingredients:

* 2 1/3 cup Heartsmart Bisquick

* 2 tablespoons sugar/truvia mix

* 1/4 tsp. ground cinnamon

* 1/4 tsp. pumpkin pie spice

* 1 1/4 cups 1% milk

* 1/3 cup canned pumpkin

* 1/4 cup SF Applesauce

* 2 Egg Whites

Directions:

1. In a large bowl, whisk ingredients until blended.

2. Pour batter by 1/4 on warm griddle.

3. Flip.

4. Serve.

***I like to add a few semi-sweet chocolate chips to mine!

Crock Pot Chicken Taco Chili

I got this recipe from here. It was good, but I changed some of it around (not too much). It said that there was only 5 WW points per 10 oz. (1 1/4 cup), which seems a little low, but either way, it works for me!

Crock Pot Chicken Taco Chili

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can red beans
• 1 15-oz can tomato sauce (fill with water and add to pot as well)
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies (I used mild and medium)
• 1 packet taco seasoning
• 1 tbsp chili powder
  
• 1 lb. boneless skinless chicken breasts (thawed)
• chili peppers, chopped (optional-I didn't use these)
  
• chopped fresh cilantro

Directions:

1. Combine beans, onion, chili peppers, corn, tomato sauce, chili powder and taco seasoning in a (lined) slow cooker.

2. Place chicken on top and cover.

3. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.

4. Return chicken to slow cooker and stir in the chicken and cilatro.

*I had it with 2 tbsp. fat free cheddar cheese (add .5 point) and 5 wheat saltines (add 1 point).

This lady had several good chili recipes that I want to try, so check out the site!

Breakdown:

per 1 1/4c. serving: 5WWPP

203.7 calories

1.4g fat

33.3 carbs

10g fiber

16.9g protein

Hungry Girl Tremendous Tiramisu

Ok, so the first time I made this I did half coffee, half rum (because the one at Buca Di Beppo is made out of rum)..wellllll...the rum ended up being so strong that it overwhelmed this recipe and was bad. So I ventured out and tried it again, staying closer to the actual recipe, and it was just SOOOO amazing! I think I will make another one this week! Also, the recipe below is quadrupoled from the original recipe. The recipe is on p. 211 of Lisa Lillien's Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World.

Servings: 4

Each serving WWPP: 6

Tremendous Tiramisu

Ingredients:

*12 soft ladyfingers

*2 cup strong-brewed flavored coffee (or espresso), cooled and sweetened to taste with no-cal sweetener

*1 cup fat-free ricotta cheese

*1/2 cup FF cool whip

*4 tbsp. unsweetened cocoa powder, divided

*3 tsp. no cal swetener

*2 tsp. vanilla extract

Directions:

1. Line up 6 ladyfingers in a serving dish.

2. Drizzle as much as half the cooled coffee over the ladyfingers until you are happy with the saturation.

3. In a small bowl, combine ricotta cheese, sweetener, cool whip, and vanilla. Mix well.

4. Spread half of the mixture on top of the ladyfingers.

5. Top with half of the cocoa.

6. Layer remaining ladyfingers.

7. Saturate with more coffee.

8. Spread remaining cheese mixture on top. Sprinkle remainder of cocoa powder and serve immediately.

Hamburger Cheese Pie (Grandma's)

I got this recipe, along with the other hamburger pie, from my Grandma Flitty. This one is also VERY good! One day, I might try adding the cheese to the normal hamburger pie.

Hamburger Cheese Pie

Ingredients:

1 ½ lb. ground beef

1 egg

3 tbsp. milk

3 tbsp. ketchup

1/2 cup bread crumbs

1 tsp. salt

1/8 tsp. pepper

2 tsp. Worcestershire sauce

¼ cup finely chopped onion

¼ lb. grated American cheese

Directions:

1. Slightly beat egg; combine with milk and ketchup.

2. Add to ground beef along with ½ cup bread crumbs.

3. Mix all ingredients until just blended.

4. Press half mixture into a 9 inch pie pan.

5. Cover with cheese.

6. Cover with remaining mixture.

7. OPTIONAL: ¼ tsp. oregano on top.

8. Bake at 425 for 15-20 min.

9. ENJOY!

Hamburger Pie (Grandma's)

I got this recipe from my Grandma Flitty and it is SOOO good! Enjoy!

Hamburger Pie

Ingredients:

Mashed Potatoes

1 lb. ground beef

1/4 cup onions, chopped

1 ½ tsp. salt (or less)

½ cup bread crumbs

½ cup ketchup

1/8 tsp. pepper

1/8 tsp. oregano

Directions:

1. Boil and mash some potatoes (1 or 2 depending on the size, you might need more). I like to add in some butter, milk, salt and pepper.

2. Combine crust ingredients and pat into a 9 inch pie plate; save about 1/3 of the mixture for later.

3. Fill with hot mashed potatoes. Flatten and use remaining mixture.

4. Bake at 350 for about 40 minutes.

5. Enjoy!

Lemon Poppyseed Bread

This is a special recipe to me! I LOVED when my mom would make this for me and had it for a birthday cake a few times growing up. We usually make it every year for our churches annual Fall Fair. Enjoy!

Lemon Poppyseed Bread

Ingredients:

1 package lemon cake mix

4 eggs

1/2 cup vegetable oil

1 (3 ounce) package instant lemon pudding mix

1 cup water

1/4 cup poppy seeds

Directions:

1. Preheat oven to 350 degrees F. Grease and flour 2 (8"x4") loaf pans. (I usually do 1 of the pans and 2 mini pans)

2. In a large bowl, mix together the cake mix, pudding mix, eggs, oil, water.

3. Carefully add poppy seeds.

4. Spread batter into pans and Bake for 25-35 minutes or until a toothpick inserted into the cake comes out clean.

5. ENJOY!