When Two Worlds Meet

Day 3.

Tacos and Lasagna. Lasacos? Tacosagna? What would it be called if we combined these two favorite foods? Whatever you call it, it's good. For dinner tonight, we're having lasagna with a southwestern flair. I've dropped the meat, chosen whole wheat lasagna, and opted for low-fat versions of the ingredients, making this a healthy choice entree. Paired with a salad and steamed broccoli, you have yourself a healthy, well-balanced meal that goes a long way toward making up for those lemon bars you kept to yourself. Just don't tell your tummy it's healthy, because it won't be able to tell the difference.



Southwest Style Lasagna Rolls

serves 5

Ingredients:

1 package lasagna noodles, cooked according to directions on box
1 can (15 oz size) of vegetarian chili with beans
1 can of black beans, rinsed well and drained (not pictured -- I decided it needed it after the picture)
1 can (4 oz size) chopped green chilies
1 packet taco seasoning
15 oz reduced fat ricotta cheese
1 1/2 cups reduced fat shredded cheese (I used cheddar, but a Mexican blend would be nice)

16 oz jar of salsa
1 tomato, diced (optional)
3 green onions, sliced

How it's done:

While you're waiting on your lasagna noodles to cook, preheat your oven to 350 degrees, and combine the following ingredients in a large mixing bowl:

vegetarian chili
black beans
chopped green chilies
taco seasoning
ricotta cheese
1 cup shredded cheddar cheese

Drain your lasagna noodles. I like to spray them lightly with non-stick spray so they don't stick together. While you're at it spray a 9x11" baking dish with the non-stick spray.

One noodle at a time, spread about 1/2" of filling all along the noodle, up to 1" from each edge. Gently roll without pressing, and place seam side down in the baking dish. Continue until all your noodles are filled.

Evenly pour your jar of salsa over the noodles. Top with the remaining 1/2 cup of cheese. Bake for 25 to 30 minutes.

Remove from the oven and top with your chopped tomato and green onion. Serve with a dollup of low fat sour cream.


This recipe is delicious. I considered topping it with black olives and/or some crushed Dortios or tortilla chips, but I didn't have olives and I was going for healthful so skipped the chips.

If you have any leftover filling, don't throw it out. It makes really great nachos. Simply heat it in a small ramekin in the oven and serve with tortilla chips! It would also be a great topper for a baked potato.

New Year's Resolution Dissolution

Day 2

Remember that lemon zest we used yesterday? Today's recipe will use up the rest of that lemon. And the rest of your diet willpower.

These lemon bars are one of my husband's favorite desserts. They look like a lot of work, but they really go together very easily. Here are some easy to follow instructions that will get you baking the best lemon bars ever. Feed them to someone. They'll love you for it. Or, keep them all for yourself. I told you! Diet willpower is useless against my wicked lemon lusciousness. Mwah hah hah.

Lemon Bars
serves 9, because I cut them really big

Ingredients for Crust:

1/2 cup butter at room temperature
1/4 cup confectioner's sugar
1 cup all-purpose flour (I recommend White Lily for all-purpose use. It makes a difference.)
Dash salt

Ingredients for Filling:

1 cup granulated sugar
2 large eggs
Juice of 2 to 3 lemons (You want 2/3 cup. Don't use the juice that comes in those cute little lemon shaped containers. Avoid all bottled lemon juice for this. Use lemons. They're like 30 cents a piece. Besides--- you need the peel next!)
Zest of one lemon
2 Tbsp all-purpose flour

Step-By-Step Directions:

Preheat your oven to 350 degrees. Lightly spray an 8x8" square with non-stick spray.

In your handy dandy stand mixer (or in a bowl, with an electric mixer), beat your softened butter and confectioner's sugar until creamy.

Add in the salt and flour. Your dough will look like floury crumbs.

Press this dough into your prepared pan and bake for 20 minutes.

Meanwhile, prepare the filling. Beat your eggs and granulated sugar until yellow and smooth. Add lemon juice and zest. Gently mix in your 2 Tbsp flour and make sure it's well-combined.

When the crust is done, remove it from the oven and carefully pour the filling on top. Return to the oven and bake an additional 20 minutes.

Let cool completely, then dust generously with confectioner's sugar.

These bars can be served warm from the oven, at room temperature, or chilled. Store leftovers in the fridge, if there are any.