Day ?

Well the only problem with starting with Day 1 etc, is that as I had a break away at the weekend. I think my entry on Thursday before I left was Day 13. So do I start up today with the day it should be or do I come up with some new title for my daily blog? I will have to think on that one …..

Since getting back I have been super busy at work and at home, so have not really got back into a proper eating plan, which I like to have.

On the way home from work tonight, I stopped and picked up some fresh produce. There was nothing in the fridge after the weekend away and just haven’t had time to get anything in.

A few weeks ago on Danica’s Daily she posted a recipe for Lasagna Cups which I have been anxious to try. They looked like the perfect lunch for me. Pack one or two together with a salad and there you have a nice lunch. I bought the Wonton Wrappers last week in readiness and never made them. So tonight I picked up the Ricotta cheese which was the only missing ingredient and made them.

If you are looking for a yummy yummy appetizer, or even to serve for dinner with a salad you have simply got to try these ….

Lasagna Cups (2 Points Plus)

Makes 12 Lasagna Cups

  • 1 1/2 cups Marinara Sauce (I used the Paul Newman variety)
  • 3 ounce fresh spinach, minced
  • 1/2 cup carrots, minced
  • 1 garlic clove, minced
  • 1 cup fat free ricotta cheese
  • 1 egg white
  • 1 tsp Italian seasoning
  • Dashes of sea salt, black pepper and crushed red pepper flakes
  • 8 oz low-fat mozzarella cheese
  • 1 oz parmesan, grated
  • 24 small square wonton wrappers
  • Fresh basil leaves for garnish, optional

Instructions

  1. Preheat oven to 375 degrees. Place a 12 cup standard muffin tin on a cookie sheet and spray each cup with nonstick spray. Set it aside.
  2. In a medium bowl, combine spinach through crushed red pepper flakes.. Mix well then stir in 1/3 cup of the mozzarella. Set aside.
  3. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese mix and mozzarella cheese. Then, top with a little marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference, smoothing the surfaces with the back of a spoon after each addition. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.
  4. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
  5. Garnish with basil and serve.

I need to work out the calorie content for these, but Danica has them listed at 2 Points Plus each which is GREAT.

Lasagna Cups 1Lasagna Cups 2

I am still trying to develop my photography skills!  First picture they look burnt and they weren’t, hence picture #2.

After stocking up the fridge, I am now ready to get back to tracking my daily points.  A few days away and it is so easy to get out of the habit.  As any fellow Weighwatchers will know the only way to suceed is to track what you eat.

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