Skillet Lasagna

Serves: 8 (Serving size: 1 cup)


  • 1⁄2 pound ground beef
  • 1⁄2 onion, chopped (about 1⁄2 cup)
  • 2 cloves garlic, minced or 1⁄4 teaspoon garlic powder
  • 3 cups spaghetti or pasta sauce (26 to 28 ounces)
  • 1 cup water
  • 8 ounces whole wheat noodles or whole wheat rotini
  • 1 (10-ounce) package chopped spinach, thawed
  • 1 (12-ounce) container lowfat cottage cheese
  • 1/2 cup (4 ounces) shredded mozzarella cheese
  • Optional: fresh or canned, drained sliced mushrooms


  1. Wash hands.
  2. Cook ground beef, onions, and garlic together in a large skillet or electric fry pan; stir to prevent sticking. When ground beef has turned brown, transfer mixture to a colander set over a bowl and rinse with hot water to remove grease. Return mixture to skillet.
  3. Add spaghetti sauce and water to skillet and bring to a boil.
  4. Add uncooked noodles, stir, cover with lid, turn down the heat, and cook 5 minutes.
  5. Squeeze the thawed spinach with your clean hands to remove the juice and then stir into the pan. Add mushrooms if you like. Cover and simmer 5 minutes.
  6. Spoon cottage cheese over the top. Sprinkle with mozzarella cheese, put the lid on and let it heat another 5 to 10 minutes until heated through and noodles are tender.

Nutrient information per serving: 250 calories, 6 g total fat, 30 mg cholesterol, 540 mg sodium, 30 g carbohydrate, 3 g dietary fiber, 22 g protein.

Recipe courtesy of Spend Smart Eat Smart.

Baked Potato with Cheesy Vegetables

Serves: 4 (serving size: 1 potato)cheesy potato with vegetables


  • 4 medium potatoes
  • 3 cups frozen mixed vegetables or chopped fresh vegetables
  • 1/2 cup shredded cheese or low-fat cottage cheese


  1. Scrub potatoes with a vegetable brush. Poke small holes in the skin with a fork.
  2. Bake in the oven at 400°F for 60-75 minutes or cook uncovered in the microwave for 15-17 minutes. When done, potatoes will be tender throughout.
  3. Place the vegetables in a small saucepan and add a small amount of water. Cook over medium-high heat until hot and tender. Or microwave in a microwaveable bowl for 3-5 minutes until hot and tender. Drain.
  4. Once the baked potatoes are cooked all the way through, split them in half.
  5. Top each potato half with 1/2 cup of the cooked vegetables and 2 Tablespoons of cheese. (You can use any type of vegetables you like.)
  6. Serve while hot.
  7. Refrigerate leftovers.

Nutrient information per serving: 250 calories. 0.5 g total fat, 51 g total carbohydrate, 10 g protein, 6 g dietary fiber, 150 mg sodium and 0 mg cholesterol.

Source: Spend Smart Eat Smart

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