Saturday, March 5, 2016

One-Pot Skinny Lasagna Soup

Some of you might remember from previous blog posts that I am a terrible stress eater (as in, I will eat anything and everything near me).  My biggest trigger is my little one getting sick.  He has really severe atypical asthma.  He's perfectly normal until he gets a virus and then all heck breaks lose and we go from a head cold into a severe case of pneumonia. All. The. Time. I get unbelievably stressed the second he gets a little fever. This week we've been dealing with a random, very high, fever of 104.3.  I have had very little time to plan meals and even less time to blog.  Now that he's feeling better, I promise I'll be back on track with blogging next week!
This recipe has been a lifesaver this week.  It's enabled me to feel like I was eating comfort food but it took less than 30 minutes to complete and has made a wonderful dinner. Lasagna is also one of my little one's favorite foods.  It was a perfect easy meal to entice him into eating a little something when he was so under-the-weather.  It's perfect for one of those cold days or when you're craving lasagna but not the hours of prep that goes into making it!
If any of you have any advice on how to stay on track with a sick little one, I would love to hear it!  It's one of my biggest obstacles and a big part of the reason I need to lose so much weight! 

You can also follow me on Instagram, Facebook, or Twitter.  I'd love to hear about your health journey as well!

One-Pot Skinny Lasagna Soup
Servings: 8 ★ Size: 1 generous cup ★ 
Smart Points: 8 ★ Points Plus: 7 ★ Calories: 254 ★ Total Fat: 6 g ★ Saturated Fat: 2 g ★ Protein: 24 g ★ Carbohydrates: 28 g ★ Fiber: 3 g ★ Sugars: 7 g ★ Sodium: 819 mg ★ Cholesterol:  50 mg

· 20 ounces (570 g) ground turkey, Italian seasoned
· 24 ounces (680 g) diced tomatoes, no salt added
· 14.5 ounces (411 g) crushed tomatoes, no salt added
· 8 cups (2000 ml) chicken stock, low-sodium
· 1 large onion diced
· 1 tablespoon garlic, minced
· 1 tablespoon Italian seasoning
· 1/2 tablespoon oregano
· 2 bay leaves
· 10 ounces (285 g) lasagna noodles
· 4 ounces (115 g) light cream cheese
· 2 tablespoons fresh basil
· 16 tablespoons ricotta cheese, fat-free
· 8 teaspoons grated parmesan cheese

1. In a large stock pot, cook the ground Italian turkey until done.  Add the diced tomatoes, crushed tomatoes, chicken stock, onion, garlic, Italian seasoning, oregano, and bay leaves. Bring to a boil and cook for 5 minutes.
2. Break the lasagna noodles into bite size pieces and add to the soup.  Continue to boil for 12-15 minutes or until the noodles are cooked. Add in the fresh basil and cream cheese.  Cook for an additional 2 to 3 minutes.  The cream cheese should melt and be well incorporated into the soup.
3. Serve topped with 1 tablespoon ricotta and a teaspoon parmesan on top of each bowl.  

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