Slow Cooker Vegetable Lasagna

No Boil Lasagna Noodles, 5-6
Low Fat cottage cheese, 1 container (app. 2 cups)
Baby Spinach, 4 cups
Yellow Squash, sliced, 1-2 cups, or 3 large
Zucchini Squash, sliced, 3 large
Shredded Mozzarella, 1 cup
Shredded Parmesan, 1/4 cup
Pasta Sauce, 2 1/2 cups
Garlic Powder, 1-2 tbsp (to taste)
Oregano, 1 tbsp
Basil, 1/2 tbsp
Egg, Whites only, 2 large


Prepare all vegetables. In a bowl, mix spices, cottage cheese (ricotta could also be used, but calories will be a little higher,) parmesan, egg whites, and all but 1/4 cup of the mozzarella. In a slow cooker, pour 1-2 tbsp of pasta sauce in the bottom. Top with no boil lasagna noodles. Break to fit. It doesn't have to be perfect. Top noodles with app. 1/2 cup of cheese mixture. Top cheese mixture with spinach, then sliced zucchini and yellow squash, and then some sauce. Repeat layering until crock pot is filled. Finish with a layer of noodles topped with remaining sauce and reserved cheese. Cook in slow cooker on low for 4-5 hours. Do not over cook or the noodles will get very soggy. Serve.

MFP nutritional info for 6 servings, each has: 297 calories 9 grams of fat 25 grams of protein 830 milligrams of sodium (Yikes! Sorry about that!)

Radiatori Pasta with Fresh Vegetable Sauce...a.k.a. last minute throw together, HA!

So, yesterday I spent much longer than anticipated out running errands, and I didn't get my slow cooker lasagna started. I had to throw together dinner out of ingredients I had on hand. This is the pasta that resulted. It was pretty tasty, and pretty nice to look at as well. Enjoy! I'll be putting the lasagna in the slow cooker in an hour or two, so you can get that recipe tonight.


Garofalo Pasta - Radiatori, 1 container (app. 6 cups if you're using other pasta)
Classico - Tomato & Basil, 2 cup (Or 2 cups of another pasta sauce, watch out for sodium!)
Yellow Onion, 1 large, diced
Yellow bell pepper, 1/2 diced
2 cloves garlic, crushed
Baby spinach, 1 oz (app. 1 1/2 - 2 cups)
Shredded parmesan, 1 cup
Black Olives, sliced, 2.25 oz can
Garlic Powder, 1 tbsp
Italian Seasoning, 1 tbsp

Prepare noodles according to package, minus one minute (when I boil it as long as it states, it always gets too soft and breaks apart.) In a pan, saute onions and pepper together with crushed garlic until they begin to get soft and lightly browned, but still a little crisp. Add seasonings, 1/2 cup water, and 2 cups pasta sauce. Simmer until the water is evaporated and the sauce has thickened. Combine with cooked, drained noodles. Add parmesan, olives, and spinach. Mix well. Serve.

MFP nutritional info 6 servings: 457 calories 9 grams of fat 19 grams of protein 555 milligrams of sodium