On my menu for Valentine's Day...

LASAGNA ROLLS:

Ingredients
24 oz cooked chicken
12 whole wheat Lasagna noodles
1.5 cups part skim shredded mozzarella cheese
1 (15 oz) container low fat Ricotta Cheese
1/2 tsp chili powder
1 1/2 tsp low sodium taco seasoning
1/8 tsp salt
1 (15 oz) can low sodium black beans
1 (10 oz) package frozen spinach (thawed and well drained)

Sauce:
1 (6 oz) can tomato paste
1 (14.5 oz) can no salt added diced tomatoes
1 cup water
1/2 TB onion flakes
1 tsp garlic, minced
1/4 tsp oregano
1/2 tsp rosemary
1 tsp basil
1 tsp sugar

Directions:
1. Grill or bake chicken. If you want a little extra flavor boost to your chicken, rub the chicken with 1/2 tsp chili powder and some pepper before grilling or baking. When fully cooked, let cool and shred.

2. Cook lasagna noodles according to package. Drain well. Rinse with cold water and lay individually on paper towels or a clean kitchen towel.


3. While noodles are cooking, you can prepare the sauce by combining all sauce ingredients together in a mixing bowl. Set aside.


4. In a different bowl, combine 1 cup of mozzarella cheese with the ricotta, chili powder, taco seasoning, spinach and salt. Stir in black beans.

5. Divide the cheese mixture evenly onto each lasagna noodle (about 1/4 cup each noodle) and spread evenly on the length of the noodle. Add 2 oz cooked chicken to each noodle.

6. Roll each noodle "jelly roll" style beginning at narrow ends. Spray a glass cooking dish with cooking spray (may need more than one dish) and place lasagna rolls seam side down in dish.

7. Spoon sauce evenly over the top of each roll. For added kick, sprinkle salt-free pizza seasoning on top.

8. Cover with tinfoil and bake at 350 degrees for 30 - 40 minutes or until thoroughly heated. When there is 5 minutes left of bake time, remove the tinfoil and top rolls with remaining 1/2 cup of mozzarella cheese.

9. When ready to serve, sprinkle freshly shredded basil or cilantro on top. Serve with a yummy green side salad!

MAKES 12 ROLLS

PER ROLL

CALS: 310

CARBS: 34

FAT: 6

PRO: 33


COCOA BERRY PARFAIT

Ingredients

1 sugar free jello pudding cup

2 TB low fat or fat free cottage cheese

2 TB fat free plain greek yogurt

1 TB fat free half and half

1 TB water

1 TB protein powder

1/2 TB plain cocoa powder

1/2 full liquid dropper zero cal-carb sweetener of choice

6 strawberries

1 TB fat free whipped topping

Directions:

1. Combine all ingredients except strawberries and whipped topping.

2. Blend together to smooth texture.

3. Dice strawberries. In a parfait cup, layer strawberries and pudding mixture. Top with whipped topping. Prior to serving, chill in freezer for 30 minutes.

1 PARFAIT PER SERVING
CALS: 184
CARBS: 27
FAT: 3
PRO: 12

**LIVE THE LIFERS - both Lasagna Rolls and Parfait should not be eaten as one meal. Eat the Lasagna Rolls as one meal, then 2 hours later have the Parfait as another meal. **