Basil Vinaigrette

This is perfect for salad dressing or to pour over fish, if you are pesco-vegetarian, or as a dipping/side sauce.

1/4 cup white wine or white distilled vinegar
1 cup Dukes Light Mayonnaise
1/2 cup fresh basil leaves chopped
1/2 cup extra virgin olive oil
Salt and pepper to taste

Mix all ingredients together and serve immediately!~

No Pasta Lasagna

This is one of my favorite recipes~!

8 oz of low fat Ricotta Cheese
1/2 cup grated reduced fat Parmesan cheese
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara or any low sodium Spaghetti Sauce
1/2 cup shredded Mozzarella Cheese
1 cup diced yellow onion
1/2 cup chopped green pepper
1 sliced eggplant lengthwise (optional)
1 cup morning star farms crumblers (cooked)-optional, found in frozen food section
fresh basil leaves chopped and sprinkled on top


Mix ricotta cheese, parmesan, beaten egg, onion, pepper, and seasonings together and place in a oven proof dish. If using eggplant, layer the thin slices on top of the mixture covering the dish. Pour marinara/spaghetti sauce on top and top with low fat mozzarella cheese. Sprinkle chopped basil on top. Bake it in the oven @ 450 for about 20-25 minutes.

This dish is very easy for a comfort meal without the carbs. You can add any veggies of your choice on top of the egg mixture such as artichokes, eggplant, olives, etc. Pack it full of vitamin filling veggies and you can even add Morning Star Farm crumblers, which is a textured vegetarian protein.