trying to decide what to keep and what to get rid of.
As I tried a few things on, it suddenly occurred to me that they were all just a wee bit
tighter than they had been last year.
There was no denying it any longer.
It was right tthere lookingback at me in the mirror.
I have definitely put on a few extra pounds over the winter.
Okay…maybe more than a few.
Regardless-it was time to do something about it.
I’ll be honest, folks.
The very word ‘diet’ makes me cringe.
I’ve been on quite a few, and honestly, they just don’t work out for me.
I just LOVE to cook way too much, and frankly, the moment you tell me I can’t have something is the moment I grab two handfuls of it!
So instead of crash dieting, I decided to join a group that my cousin belonged to that simply just involves portion control.
You can eat whatever you want but you just have to eat smaller portions.
I’ve only been doing this for a week so I haven’t seen any results just yet, but I did find a YUMMY recipe along the way, and I wanted to share it with you!
- 1 lb ground turkey
- 1 box of whole wheat lasagna noodles (prepared)
- 1 small yellow onion (diced)
- 3 cloves of garlic (minced)
- 1 8 oz. can of tomato sauce (I use the no-salt added tomato sauce)
- 1 6 oz can tomato paste
- 1 14.5 oz can diced tomatoes
- 1 cup water
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1/4 cup chopped fresh parsley (divided)
- 1/4 cup fresh basil leaves
- 2 Tablespoons fresh oregano (or 2 teaspoons dry)
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 15 oz container low fat ricotta cheese
- 1/2 cup Parmesan cheese
- 1 large egg
- 2 cups mozzarella cheese
- Preheat oven to 400. Heat the olive oil in a large fry pan. Add onions, and cook until translucent. Add garlic and cook for 1 minute. Add the turkey, and cook until no longer pink. Drain off any excess grease and return to heat. Add tomato sauce, paste, diced tomatoes, water, Worcestershire sauce, 2 tablespoons of the parsley, basil, oregano, salt and pepper. Simmer, uncovered on medium heat for 20 minutes. Meanwhile-combine ricotta cheese, egg, 2 tablespoons parsley, and Parmesan cheese in a large mixing bowl. Set aside. Layer meat sauce, noodles, and cheese mixture into the bottom of a 9x13 pan. Top with mozzarella. Bake for 30 minutes, or until the sauce is bubbling. Let sit for 5 minutes before serving.