I’ve been tagged by Kate at Winning Friends with Salad. Here are the rules!

1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names, linking to them.
4. Let them know they’ve been tagged by leaving a comment at their blogs.

My Five Facts:
1. If I could only only eat one thing for the rest of my life it would be cheesecake.
2. I am the second oldest out of 8 children.
3. One of my favorite things to do growing up was making and pulling taffy from scratch with my best friend Erica.  She is still my best friend today.
4. Two of my sisters were Lumberjack Princesses. They rode in the Lumberjack Parade every 4th of July and held hunks of wood instead of flowers.
5. My great-grandfather on my Mother’s side worked as a cranberry bogger South of Boston in the early 1900’s.  He died before I got to meet him.

Ok, now I tag:  PB Boy, Melissa, Anne, Gluten-Free Girl  and Dieting Battle girl.

Now that we got that out of the way, I present glorious Turkey Meatloaf Roll:

INGREDIENTS:

• 1/4cup shredded carrot
• 1/2 bread crumbs
• 1(10ounce)package frozen chopped spinach, thawed and drained
• 1/2cup chopped onion
• 1/2cup crumbled fat free feta cheese
• 1 1/2lbs ground turkey (Italian style)
• 1cup quick oat or old fashioned oat, uncooked
• 1teaspoon garlic, minced
• 1teaspoon dried oregano
• 1/2teaspoon salt (optional)
• 1/4teaspoon ground black pepper
• 1/2cup nonfat milk

DIRECTIONS:

1. Preheat over to 350 degrees.
2. Combine all of the ingredients together except the spinach and feta in a large bowl.  You can put a little spinach in for color if you want (I did!).



3. Add ½ of the feta cheese to the mixture.
4. On a piece of wax paper lay out the mixture and flatten into a rectangle shape. Make sure the meat is even.



5. Spread an even layer of spinach then feta on the rectangle.



6. Carefully lift up the side of the wax paper and roll into a pinwheel.  Tuck ends in.



7. Transfer to a greased baking sheet.
8. Bake for 30 minutes uncovered then an additional 15 minutes covered in tinfoil.
9. Let cool before slicing into 8 portions.

WWP:  5
Serves:  8

Click here for a printable version of Turkey Meatloaf Roll with Spinach & Feta

I have had a really busy few weeks. Work has been busy, family stuff has been heavy and because we don’t have enough to do we’ve been entertaining or going out almost every night (OK, that part is fun!). I’ve also been cooking up a storm. Some of my favorites this week include: Hungry Girl’s Oatmeal, Corn Dogs, Greek Pita’s with homemade Hummus and Strawberry Cloud Pie.

I also went out a lot this week. Panera for work. Subway for a meeting. And, yesterday we went to the grand opening of Texas Roadhouse with friends, only to find cars parked up and down the road like it was the state fair or something. Needless to say, we moved on. Our second stop was Romano’s Macaroni Grill. This was not my choice at all. Previously in the day I calculated what to order at TR so I could stay within my daily allotted points. Luckily the two hour wait deterred our visit. Half-an-hour later we found ourselves at a quaint little Italian place on the outside of town. I split a plate of cheese ravioli and marinara with a friend, and only ate half (huge portions).

All in all I came out on top this week. I’ve lost another 3lbs – making a grand total of 29lbs…and counting. I think I finally got this dieting thing down. Good Food, Exercise and Dedication do pay off.

Tonight’s meal. . . . . Can you guess what it is???

BUFFALO CHICKEN LASAGNA

It’s true. You can eat lasagna on a diet. I got this recipe down to FIVE points per serving. Crazy, but true.

Here are the INGREDIENTS:
12 Whole Wheat Lasagna Noodles (I use Ronzoni)
1lb Boneless Chicken, cut into cubes
3c. Light Spaghetti Sauce (I use Hunt’s)
3/4c. Buffalo Wing Sauce (I use Franks)
1c. Water
7oz Fat Free Ricotta Cheese
8oz Light cottage cheese
1/2c. Egg beaters
160g. 50% Jack Cheese with Jalapenos, shredded
42g. Parmesan cheese, shredded
DIRECTIONS:
1. Preheat Oven to 350 degrees. Cook lasagna noodles according to package directions.

2. Spray skillet with nonstick spray and cook chicken until no longer pink in the center.
3. Add spaghetti sauce, buffalo wing sauce and water to the pan.

4. In a separate bowl combine ricotta, cottage cheese and egg beaters.

5. Shred cheeses.

6. Spray a 9×13 pan with nonstick cooking spray. Spread 1c. sauce in the bottom of the pan.
7. Arrange 4 noodles over the sauce. Layer ricotta cheese mixture, sauce mixture, shredded cheese and repeat.
8. Bake covered for 50 minutes.
9. Let stand for 10-15 minutes before serving. Cut into 9 equal pieces.
Serves: 9
WWP: 5
DID HE EAT IT?

He did! And he loved it!

INGREDIENTS

• 1 pound lean ground turkey
• 1 (49.5 fluid ounce) can reduced-sodium chicken broth
• 2 cups lentils, rinsed
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper

DIRECTIONS

1. In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.

Nutritional Analysis: One serving (1-1/2 cups) equals 278 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 918 mg sodium, 35 g carbohydrate, 12 g fiber, 25 g protein.

One serving (1-1/2 cups) – 5WWP