Lasagna Roll-Ups

• 8 whole grain lasagna noodles
• 8 oz part-skim ricotta cheese
• 2 egg whites
• salt
• 1 small handful shredded Parmesan cheese
• 1 large handful shredded part-skim mozzarella cheese
• 1/2 package frozen spinach, about 8 oz
• 12 oz marinara sauce

Bring a large pot of salted water to a boil. Cook the lasagna noodles about 8 minutes, or until slightly tender. Depending on the size of your pot, you may need to cook in two separate batches. 

Preheat the oven to 400.

While the pasta is cooking, combine the ricotta, eggs, Parmesan, salt and mozzarella. Stir to thoroughly combine. Set aside.

Line a plate with paper towels, place spinach on the towels and defrost in the microwave. Separate the clumps, and squeeze out as much of the liquid as possible. Add to the cheese mixture and combine.

When the pasta has finished cooking, drain and rinse with cool water. Lay the noodles out flat and spoon some of the spinach-cheese mixture onto each noodle. Spread evenly across the entire noodle. Roll up.

In a baking dish sprayed with olive oil spray, line the roll-ups seam down. Cover with marinara, making sure to cover all parts of the noodles to keep them moist. 

Cover the dish with tin foil and bake about 25 minutes.

Adapted from budgetbytes.blogspot.com

Beef Enchilada Bake

• 1 lb extra lean ground beef
• 2 large handfuls onion, chopped
• 2 generous shakes chili powder
• 2 generous shakes cumin
• 1 can reduced sodium black beans, drained and rinsed
• 10 oz plain Greek yogurt
• 3 tbsp flour
• 2 generous shakes garlic powder
• 2 cloves garlic, finely chopped
• 3 carb-balance tortillas
• 1 10 oz can medium enchilada sauce
• 1 4 oz can green chiles

In a large skillet, cook the ground beef, onion and garlic about 5-7 minutes, or until onions are tender and beef is no longer pink. Stir occasionally. Season with cumin and chili powder and stir. Turn off the heat, add the beans and un-drained chiles, and stir to combine. 

While the beef is cooking, combine flour, garlic powder and yogurt. Stir thoroughly and set aside. 

Preheat the oven to 350. 

Place a tortilla in a casserole dish. Add in half the beef and bean mixture, spreading evenly across the tortilla. Spread half the yogurt mixture over it, and pour half the enchilada sauce on top. Add another tortilla and layer the rest of the ingredients, topping with the final tortilla. 

Cover and bake 30 minutes. 

Adapted from recipe.com

**sorry, dear readers. The pictures of this meal didn't turn out very well, so none for this recipe.