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  Ingredients For the Filling: 2 tbsp olive oil 1 medium onion, diced 3 cloves garlic, minced 10 oz mushrooms, sliced (cremini, white button, or portobello) 10 oz fresh spinach, chopped ½ tsp salt ¼ tsp black pepper ½ tsp dried oregano ½ tsp dried basil For the Bechamel (White Sauce): ¼ cup all-purpose flour 3 cups milk (whole or 2%) ½ tsp salt ¼ tsp black pepper ¼ tsp ground nutmeg (optional) ½ cup grated Parmesan cheese For the Lasagna Layers: 12 lasagna noodles (regular or oven-ready) 1 cup ricotta cheese 2 cups shredded mozzarella cheese ½ cup grated Parmesan cheese Instructions Step 1:   Cook the Vegetables 1. Heat olive oil in a large skillet over medium heat. 2. Add diced onion and saute for 2-3 minutes until translucent. 3. Stir in garlic and cook for 30 seconds until fragrant. 4. Add sliced mushrooms, salt, pepper, oregano, and basil. Saute for 5-7 minutes until mushrooms are soft and release their juices. 5. Stir in chopped spinach and cook for another 2 minutes unt...

Ingredients: – 1 lb ground beef – 1 packet taco seasoning – 1 cup shredded cheddar cheese – 1 cup shredded Monterey Jack cheese – 24 wonton wrappers – 1/2 cup sour cream (for topping) – 1/2 cup salsa (for topping) – 1/4 cup chopped green onions (for garnish) Optional Toppings: – Diced tomatoes – Guacamole – Sliced jalapeños – Sliced black olives Directions: 1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin. 2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, add taco seasoning, and cook according to package instructions. Remove from heat. 3. Press a wonton wrapper into each muffin cup, then add a layer of seasoned beef, a sprinkle of cheddar, and a layer of Monterey Jack. Add another wonton wrapper on top, then repeat with beef and cheeses. 4. Bake for 10-12 minutes, until the cheese is melted and the wrappers are golden and crispy. 5. Let cool slightly, then top with sour cream, salsa, and green onions. Add any additional toppin...

  Ingredients: Thank you for reading this post, don’t forget to subscribe!   2 large zucchinis, sliced into half-moons  2 cups mushrooms, sliced  2 tablespoons olive oil 2 cloves garlic, minced  1 teaspoon dried thyme  Salt and pepper to taste  1/4 cup grated Parmesan cheese (optional)  Fresh parsley, chopped (for garnish)  Directions:  Heat olive oil in a large skillet over medium heat.  Add garlic and sauté for 1 minute until fragrant.  Add the mushrooms and cook for about 5 minutes, until they begin to brown.  Add the zucchini slices and thyme. Season with salt and pepper.  Cook for another 7-10 minutes, stirring occasionally, until the zucchini is tender.  If using, sprinkle with Parmesan cheese and let it melt over the vegetables.  Garnish with fresh parsley before serving.

  Prep Time: 10 minutes  Cook Time: 10 minutes  Servings: 4  Ingredients: 2 tbsp  unsalted butter 4 cloves  garlic , minced 1 cup  broccoli florets 1 cup  sliced carrots 1 cup  bell peppers , sliced (any color) 1 cup  zucchini , sliced ½ cup  snap peas  or  green beans Salt and  black pepper , to taste Optional: a squeeze of  lemon juice  or a sprinkle of  red pepper flakes  for kick Optional garnish:  grated parmesan  or  fresh herbs  Instructions: 1.  Prep all your veggies  so they’re ready to go (this cooks fast!). 2.  Melt butter  in a large skillet or wok over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute, until fragrant (don’t let it burn!). 3.  Add vegetables : Start with firmer ones like carrots and broccoli, stir-fry for 2–3 minutes. Then add softer veggies like zucchini, peppers, and snap peas. 4.  Stir-fry  for...

    Baked Cabbage Steaks  (2 WW Points)  Healthy •   Budget-Friendly •   Vegetarian •   30 Minutes  Ingredients (Serves 4): 1 medium  green cabbage , outer leaves removed 1½ tbsp  olive oil   (use less or spray to lower points) 1 tsp  garlic powder  (or garlic-infused oil for low-FODMAP) 1 tsp  paprika ½ tsp  salt ¼ tsp  black pepper Optional: sprinkle of  Parmesan  or  nutritional yeast  (adjust points)  Instructions: 1.  Preheat Oven Preheat your oven to  400°F (200°C) . Line a baking sheet with parchment paper or lightly grease it. 2.  Slice the Cabbage Slice the cabbage into  ¾ to 1-inch thick “steaks.” Carefully place the slices on your prepared baking sheet. 3.  Season the Steaks Mix olive oil, garlic powder, paprika, salt, and pepper in a small bowl. Brush the mixture evenly over both sides of each cabbage slice. 4.  Bake Bake for...

  Ingredients: For the Lobster:  2 lobster tails 1/4 cup unsalted butter, melted 3 cloves garlic, minced 1 tbsp fresh lemon juice 1 tsp paprika Salt and pepper to taste Fresh parsley for garnish Lemon wedges for serving For the Scallops: 1/2 lb sea scallops, patted dry 2 tbsp unsalted butter 2 cloves garlic, minced 1 tbsp olive oil Salt and pepper to taste Fresh parsley for garnish Instructions: For the Lobster: Prepare the Lobster Tails: Using kitchen shears, carefully cut through the top of each lobster tail shell lengthwise. Gently pull the lobster meat out, keeping it attached at the base, and rest it on top of the shell. Make Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Brush the garlic butter mixture generously over the lobster tails. Broil the Lobster: Preheat your oven’s broiler. Place the lobster tails on a baking sheet and broil for 8-10 minutes, or until the lobster meat is opaque and cooked throu...

  Ingredients 2   oz   1/3 less fat cream cheese ,  softened to room temperature 2   tablespoons   plain nonfat Greek yogurt 2   teaspoons   chopped fresh dill 1   teaspoon   lemon juice 1/8   teaspoon   salt 1/8   teaspoon   black pepper 4   slices   soft wheat bread ,  (I used Wegmans soft 100% Whole Wheat Bread) ½   a fresh cucumber ,  thinly sliced Instructions In a small mixing bowl, combine the cream cheese, yogurt, dill, lemon juice, salt, and pepper and stir together until mixed. Use a silicone spatula or butter knife to divide the cream cheese mixture into four equal sections. Spread a section of cream cheese mix across the surface of each slice of bread so that all four slices have cream cheese mix on one side. Lay cucumber slices over the cheesy surface of two of the slices of bread and cover with the remaining slices so that the cucumber layer has cream cheese on both sides. Cut t...

   Lemon-Garlic Veggie Sweet Potato Boats Stuffed with sautéed spinach, mushrooms, and feta, topped with a zesty lemon-garlic yogurt sauce  Total Time: 45 minutes Servings:  2 (as a main) or 4 (as a side)  Ingredients For the Sweet Potatoes: 2 large sweet potatoes (washed, scrubbed) 1 tbsp olive oil Salt & black pepper to taste Veggie Filling: 1 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1½ cups mushrooms, sliced (cremini or white button) 2 cups fresh spinach (roughly chopped if leaves are large) ½ tsp dried oregano or thyme (optional) Salt & pepper to taste ½ cup crumbled feta cheese Lemon-Garlic Yogurt Sauce: ½ cup plain Greek yogurt 1 clove garlic, minced or grated Juice of ½ lemon (plus more to taste) 1 tsp olive oil Salt to taste Optional: zest of ½ lemon and a pinch of cumin or dill for extra flavor  Instructions 1.  Roast the Sweet Potatoes Preheat oven to 400°F (200°C). Prick the sweet potatoes with a fork a f...