DAILY MENU
The menu for the selected date is listed below. Click the "Print Menu" button to print the daily menu. Click the recipe names to view the individual recipes.
Breakfast Menu
1 Egg White(s)
1 c Grits With 1 Tsp. Margarine
1 sl Wheat Toast With 1 Tsp Margarine
1 c Orange & Grapefruit Slices
Breakfast Calories: 489
 
Lunch Menu
1 Ham And Swiss Sandwich
2-3 sl Tomato(es)
2 oz Baked Chips
Lunch Calories: 665
 
Dinner Menu
1Vegetable Lasagna
1 sl Garlic Texas Toast
2 c Garden Salad With 2 Tbsp. (Lite) Italian Dressing
Dinner Calories: 595
 
Snack Menu
1 Caramel Apple
Snack Calories: 298
 
Total Calories: 2047
Vegetable Lasagna
INGREDIENTS
3 Cup(s)Grated Zucchini
3 Cup(s)Grated Carrot(s)
1 (10 oz.) packageFrozen Spinach Thawed, Drained
1 Tablespoon(s) Olive Oil
1 Cup(s) Romano Cheese Grated
8 Ounce(s)Low Fat Ricotta Cheese
12 Ounce(s)Low Fat Mozzarella Cheese
2 Large Egg(s)
2 1/2 Cup(s)Plain Tomato Sauce
12No Cook Lasagna Noodles
SERVING SUGGESTION
Serving Size: 1/8 of pan
Number of Servings: 8
NUTRITION FACTS
Calories370
Total Fat12 g
Saturated FatN/A
Sodium920 mg
Total Carbohydrates41 g
Fiber6 g
Protein24 g
DIRECTIONS
  • Preheat oven to 350 degrees F.
  • Saute zucchini and carrots separately in oilive oil until crisp-tender, set each aside.
  • Combine ricotta, eggs, romano and Italian seasoning together, mix well.
  • Assemble lasagna.
  • Spread layer of sauce on bottom of 9 x 13 pan.
  • Top with three noodles, not over lapping.
  • Spread with one-third of ricotta, spinach and one-third mozzarella.
  • Top with three noodles, then sauce, ricotta, carrots, mozzarella.
  • Top with three noodles, then sauce, ricotta, zucchini, and mozzarella.
  • Top with three noodles, and remaining sauce.
  • Cover with foil and bake for 30 minutes, remove foil, sprinkle mozzarella and bake an additional 10 minutes; let rest 20 - 30 minutes.
  •  
     
    HELPFUL HINTS