Friday, February 03, 2006

New Dieters Cookbook

The New dieters cook book contains recipes for everyone - and I mean everyone! These delicious recipes are so good you'll wonder why you were not cooking like this before. It contains slimmed down versions of the Classics - like the lasagna recipe below - as well as Quick Weekday Meals, Low-Calorie Holiday foods and Kids' favorites!

Plus it has a section where you can look up calorie amounts for a variety of everyday foods and nutrition information with every recipe.

If your looking for some new ideas and delicious meals that are balanced - look no further - The New Dieters cookbook is for you.
This cookbook has my personal recommendation - I make one recipe a week from it and have yet to find one I didn't like!


By using lower-fat cheeses in this recipe, the fat is slashed in half per serving. Plus, this slimmer version also has 75 fewer calories than a standard lasagna recipe.

Prep: 45 min.

Cook: 30 min.

Start to Finish: 1 hour 25 min.


  • 8 ounces lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 14-1/2 ounce can low-sodium tomatoes, undrained and cut up
  • 1 6-ounce can low-sodium tomato paste
  • 1-1/2 teaspoons dried basil, crushed
  • 1-1/2 teaspoons dried oregano, crushed
  • 1 teaspoon fennel seed, crushed
  • 1/4 teaspoon salt
  • 9 packaged dried lasagna noodles
  • 1 12-ounce carton low-fat cottage cheese, drained
  • 1-1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)
  • 1/4 cup grated Parmesan cheese (1 ounce)
  • 1 egg
  • 2 tablespoons snipped fresh parsley
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally.

  2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse with cold water. Drain well.

  3. For filling, combine cottage cheese, 1 cup of the mozzarella cheese, the Parmesan cheese, egg, parsley, and pepper.

  4. Layer one-third of the cooked noodles in a 2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling. Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining 1/2 cup mozzarella cheese.

  5. Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

Makes 8 servings - Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable

Nutrition facts per serving:

  • calories: 281
  • total fat: 8g
  • saturated fat: 5g
  • cholesterol: 60mg
  • sodium: 491mg
  • carbohydrate: 27g
  • fiber: 2g
  • protein: 23g

Click the link below to check out more recipes:
New Dieter's Cookbook


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