Saturday, June 16, 2012

Frito Salad

Frito Salad
1 head iceberg lettuce (shredded)
2 large tomatoes (chopped)
1 medium yellow onion (chopped)
2 cans ranch-style beans (un-drained)
8 oz. shredded cheddar
1 bag of Fritos
1 small bottle of Catalina dressing
Toss it all together just before serving. It will fill up a punch bowl and everyone loves it!

 By Fawn Prenss

Note: The accompanied photo is not of the actual Frito Salad

Wednesday, June 6, 2012

Veggie Lasagna 441 calories

Veggie lasagna
(This recipe was taken from Family Circle magazine Aug 2011 issue)
Makes six or eight servings prep 20 min.
SLOW COOK on high for 4 ½  hours or LOW for 6 ½  hours let stand 10 min.
2 small zucchini (12 ounces total), trimmed
1 package (8 ounces) sliced mushrooms
1 sweet red pepper, seeded and diced
1 container (15 ounces) part – skim RICOTTA cheese
1 package (8 ounces) reduced-fat shredded mozzarella or Italian-blend cheese
¼ cup packed parsley leaves, chopped
2 cloves garlic, chopped
¼ teaspoon black pepper
1 jar (26 ounces) roasted garlic pasta sauce
8 traditional lasagna noodles (uncooked), broken in half
¼ cup grated Parmesan cheese