Football Rollups Mexican Style

Ingredients:

4 Poblano chilies, seeded, peeled, chopped and roasted
2 (8 ounce) packages cream cheese, softened
1 tablespoon scallions, minced
3 teaspoons lime juice
Olive oil
8 low fat tortillas

Instructions:

In a large bowl mix chilies, cream cheese, scallions and lime juice with electric mixer until very smooth.  Cover and chill for about 2 hours.  Brush tortillas with oil on both sides.  Place tortillas in a skillet over medium heat and toast approximately 45 seconds per side.  Place enough filling in each toasted tortilla to come almost to the edges.  Do not heap.  Roll tortillas up around filling.  Cut each roll into 2 inches slices. 

Nutritional Information:

113 calories, 4 g protein, 9 g fat, 7 g carbohydrates, 4.5 g fiber

Spiced Chocolate Loaf

Ingredients:

1 3/4 cup unbleached flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon curry powder
2/3 cup honey
2/3 cup cocoa powder
1/2 cup plus 2 tablespoons orange juice
2 eggs lightly beaten

Instructions:

Preheat oven to 325 degrees.  Grease loaf pan.  Sift flour baking powder, baking soda, cinnamon, ginger and curry powder together in a large mixing bowl.  Over low heat mix together honey, cocoa and orange juice in a medium saucepan.  Cook until all ingredients are heated through about 5 minutes.  Remove from heat and cool to room temperature.  Once cool add eggs being sure to mix well.  Gradually add dry ingredients into chocolate mixture constantly stirring mixture to moistened dry ingredients.  Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.

Nutritional Information:

110 calories, 0.8 g fat, 2.6 g protein, 25.1 g carbohydrates, 0.5 g fiber, 13 mg

Not Like Mama’s Lasagna

Ingredients:

Canola Oil
6 lasagna noodles
3 cup eggplant, peeled and chopped
1 bell pepper, diced
1 onion, chopped
1 tablespoon basil
3 cloves garlic mixed
2 (8 ounce) cans no salt tomato sauce
1 1/2 cup fat free cottage cheese
1 1/2 cups skim shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Instructions:

Cook noodles according to package direction omitting any salt or oil.  Heat oil in large skillet over medium high heat.  Cook eggplant, pepper, onion, basil and garlic for 10 minutes or until eggplant is tender, stirring occasionally.  Add tomato sauce and bring to boil.  Reduce heat and simmer uncovered 15 minutes.  Sauce should thicken and peppers should be fork tender.  Remove from heat. Preheat oven to 350 degrees.  Grease large baking dish.  Lay 2 cooked lasagna noodles lengthwise in the bottom of prepared baking dish.  Place eggplant mixture in baking dish just to cover noodles.  Layer 1/2 cup of cottage cheese then 1/2 cup of mozzarella cheese.  Repeat layers being sure to end with the mozzarella cheese.  Cover with foil and bake 30 minutes.  Sprinkle with Parmesan cheese and allow to stand for 10 minutes before serving.

Nutritional Information:

214 calories, 15 g protein, 20 g carbohydrates, 16 mg cholesterol, 4 g fat, 312 mg sodium