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Spinach Lasagna Submitted by: Katie Kaschub, USA Field Hockey Medical Manager


2 boxes frozen spinach (10-12 oz.) chopped 2 lbs. low-fat ricotta cheese 1 egg, plus 2 egg whites


¾t pepper Garlic, to taste


Basil, to taste ½T oregano


4 cups shredded skim milk mozzarella cheese Nonstick cooking spray


1 jar tomato/marinara sauce (32oz) 1 package lasagna noodles, uncooked (16oz) 1 cup water


Cook and drain spinach well and set aside. Mix together ricotta cheese, eggs, pepper, garlic, oregano, basil, and half the mozzarella cheese. Add spinach and mix thoroughly. Coat lasagna pan with nonstick spray and preheat oven to 350°F.


Cover the bottom of the pan with tomato sauce and place a layer of uncooked lasagna noodles. Next, spread half of the spinach/cheese mixture evenly on top, and repeat the layers. Place one more layer of noodles on top and pour on remaining tomato sauce.


Sprinkle on remaining mozzarella cheese and pour water around the edge of the pan. Cover tightly with aluminum foil. Bake for 1 hour and 15 minutes, until bubbly. Let stand for 15 minutes before serving.


Breakfast Burrito Submitted by: Ashley Meunier, FHLife Editor


½cup egg whites 2 eggs


2 T diced onion 2 T diced tomatoes 2 T diced mushrooms


2 T diced chili peppers (optional)


½cup spinach ¼cup feta cheese Cilantro Lite salt


Lite olive oil Wheat tortillas


Brush skillet with lite olive oil. Add diced veggies and cilantro to skillet over medium heat and cook until softened. Add beaten eggs and egg whites to same skillet and scramble with veggie mixture. Add lite salt and season with feta cheese or part-skim shredded cheese. Remove scramble and place in a bowl. With the same skillet, warm wheat tortillas on each side and add egg scramble to the center of the tortillas and roll.


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