Low Fat, Low Calorie Spinach Artichoke Dip

• 5 ounces neufchatel cheese, softened (do not use fat free)
• 1/3 cup light sour cream (do not use fat free)
• 8 3/4 ounces artichoke hearts, undrained
• 4 5/8 ounces roasted red peppers, drained
• 1/4 cup parmesan cheese, freshly grated
• 6 1/4 ounces frozen spinach, thawed and squeezed dry

Directions:

1. Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam)
2. Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
3. Add roasted bell pepper and Parmesan cheese and pulse until creamy.
4. To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined.
5. Bake for 25 minutes, stirring half way through.
6. Dip is done when browned and bubbly around the edges.
7. To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served.
8. For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
9. Cover with plastic wrap, leaving room for steam to escape.
10. Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.

Vegetable Lasagna

Vegetable Lasagna Make it saucy or firm by the amount of water you add. Servings: 8   • 9 uncooked lasagna noodles • 1/2 cup chopped onion • 2 garlic cloves, minced • 2 cups diced zucchini • 1 1/2 cups sliced fresh mushrooms • 1 cup thinly sliced carrots • 1/2 cup diced green pepper • 1/2 cup diced sweet red pepper • 1 (28 ounce) can crushed tomatoes • 1/2 to 1 1/2 cups water (1/2 cup provides a firm lasagna and 1 1/2 cups provides a very saucy lasagna) • 1 (6 ounce) can tomato paste • 1 teaspoon sugar • 1 teaspoon dried basil • 1/2 teaspoon salt • 1/2 teaspoon dried rosemary, crushed • 1/4 teaspoon pepper • 1 (15 ounce) container fat-free ricotta cheese • 1 1/2 cups shredded part-skim mozzarella cheese, divided • 1/4 cup grated Romano cheese Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with nonstick cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside. Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13 inch x 9 inch x 2 inch baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top. Cover and bake at 350 degrees F for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Per Serving: 536 Calories; 7g Fat (10.9% calories from fat); 3g Saturated Fat; 30g Protein; 91g Carbohydrate; 5g Dietary Fiber; 24mg Cholesterol; 788mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 3 Vegetable; 1/2 Fat; 0 Other Carbohydrates.