SKINNY MIXES COUPONS RECIPES

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SKINNY SLOW-COOKER SPINACH LASAGNA - BETTYCROCKER.COM



Skinny Slow-Cooker Spinach Lasagna - BettyCrocker.com image

Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!

Provided by Betty Crocker Kitchens

Total Time 5 hours 40 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 9

1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1/4 teaspoon crushed red pepper, if desired
1 yellow bell pepper, coarsely chopped
1 zucchini, halved and thinly sliced
9 uncooked lasagna noodles
1 1/4 cups light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
4 cups coarsely chopped fresh baby spinach (4 oz)

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In medium bowl, mix pasta sauce, tomatoes, crushed red pepper, bell pepper and zucchini. Spread 1 cup tomato mixture in bottom of slow cooker.
  • Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Spread half of the ricotta cheese over noodles; sprinkle with 1/4 cup of the mozzarella cheese and half of the spinach. Top with one-third of the tomato sauce mixture (about 1 1/2 cups). Repeat layering of noodles, cheeses and spinach. Top with remaining 3 noodles and sauce. Save remaining 1 cup mozzarella cheese in refrigerator.
  • Cover; cook on Low heat setting 4 to 5 hours or until noodles are tender and cooked through. Sprinkle with reserved mozzarella; cover and let stand 10 minutes to melt cheese.

Nutrition Facts : Calories 280 , CarbohydrateContent 34 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 3 g, ProteinContent 16 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 6 g, TransFatContent 0 g

SKINNY PEANUT BUTTER COOKIES RECIPE - BETTYCROCKER.COM



Skinny Peanut Butter Cookies Recipe - BettyCrocker.com image

We’re always finding new ways to enjoy our favorite recipes. While we love indulging in classic peanut butter cookies, some days we would rather enjoy that same delicious taste with a better-for-you, low-calorie recipe instead! We substituted in a combination of whole wheat flour, honey, brown sugar, and vegetable oil so these low-calorie peanut butter cookies would stay sweet and chewy but have less fat and fewer calories than the original recipe. Don’t worry, you don’t need to tell anyone, just enjoy them for how delicious they look and taste!

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 45 minutes

Yield 30

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup no-trans-fat 68% vegetable oil spread stick, softened
1 egg
2 tablespoons honey
1 1/4 cups Gold Medal™ whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter and vegetable oil spread with electric mixer on low speed until well mixed. Beat in honey and egg until well blended. Beat in remaining ingredients until dough forms.
  • Shape dough into 1 1/4-inch balls. Place balls about 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
  • Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 100 , CarbohydrateContent 14 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1/2 g, ServingSize 1 Cookie, SodiumContent 95 mg, SugarContent 9 g, TransFatContent 0 g

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SKINNY SLOW-COOKER SPINACH LASAGNA - BETTYCROCKER.COM
Zucchini, spinach and bell pepper layer into this delicious slow-cooker lasagna and you won't believe it is less than 300 calories per serving!
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