Most of my recipes saved in a PDF-file here:...

Most of my recipes saved in a PDF-file here: Recipes.PDF

2 tsp olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
1 1/2 cups cremini mushrooms, sliced
1 celery stalk, chopped
1 medium carrot, diced
1 medium zucchini, chopped
1 yellow squash, chopped
1 28-ounce can crushed tomatoes
2 tbsp tomato paste
1 tsp oregano or mixed Italian herbs
Freshly ground black pepper
2 handfuls baby spinach salad leaves, roughly chopped
1 15-ounce tub fat-free or low fat ricotta
8-ounces no-cook lasagna noodles
3/4 cup reduced fat shredded mozzarella cheese

Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes. Serves 8. (As for dinner I would say 4)

Per Serving: (2.5in X 2.5in) Calories 278, Total Fat 2.1g (sat 1.5g), Cholesterol 42mg,Carbohydrate 40.6g, Fiber 7.6g, Protein 19.8g

1 Cup Baby Shrimp
1 Cup Cabbage
1/3 cup Bell pepper
1/4 Cup corn

Mix all ingredients together and dig in!

1 hardboiled egg
1 jar of tuna in water
1 cup baby spinach
1/4 chopped bell pepper
1/4 cup low fat cottage cheese
4-5 champignons
4 sundried tomatoes
1/4 cup corn

Heat tuna in micro if you don’t like to eat it cold. Chop the tomatoes and heat in a pan together with the mushrooms to get more flavor.  Mix everything together and you’re done!

Dijon salmon

four portions

500-600 grams salmon fillets

1-2 tbsp Dijon mustard

1-2 tbsp sweet mustard

Bread crumbs

I-can’t-believe-this-is-not-butter

Heat oven to 225°C/430 F. Spray a saucer with cooking spray and lay down the salmon fillets afterwards. Mix the mustards and spread it on top of the fillets. Sprinkle the bread crumbs over the mustard spread and when oven is ready place the saucer in the middle. Wait for about 20 minutes or if you have a thermometer - when the salmon is 50°C/120 F.

I added some salt and pepper afterwards since I thought it didn’t taste so much. :)

Posted