I found this on the Dreamfields site. They have so many great ideas.

Elbows with Prosciutto, Olives and Marinara (Gobetti alla Boscaiola)

Penne Primavera with Shrimp

Ham & Cheese Breakfast Casserole

This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

Servings: 6

Yield: 6 servings

Total Time: 1 3/4 hours

Prep Time: 30 minutes

To Make Ahead: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.

Recipe Ingredients:

1. 4 large eggs Eliminate
2. 4 large egg whites Use 2 cartons of Egg Beaters
3. 1 cup nonfat milk
4. 2 tablespoons Dijon mustard
5. 1 teaspoon minced fresh rosemary
6. 1/4 teaspoon freshly ground pepper
7. 5 cups chopped spinach, wilted (see Tip)
8. 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
9. 1 cup diced ham steak (5 ounces) 4 Soy Sausage patties or turkey ham
10. 1/2 cup chopped jarred roasted red peppers
11. 3/4 cup shredded Gruyère or Swiss cheese

Recipe Steps:

1. Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
2. Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
3. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Recipe Tips & Notes:

1. Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

Recipe Nutrition:

Per serving: 286 calories; 10 g fat (4 g saturated fat, 3 g mono unsaturated fat); 167 mg cholesterol; 23 g carbohydrates; 23 g protein; 4 g fiber; 813 mg sodium; 509 mg potassium

Nutrtion Bonus: Vitamin A (70% daily value), Folate (37% dv), Calcium (30% dv), Vitamin C (20% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

Special Health Consideration(s) :

High Calcium − Healthy Weight − Diabetes Appropriate − Low Calorie
See More Nutrition Guidelines

By removing the eggs and ham the fat is greatly reduced, the carbs are a little less but at 6 servings it is not much less than 1 slice of whole wheat bread per person.

http://www.webmd.com/food-recipes/caramelized-onion-lasagna This sounds very good. I am going to try this on Saturday.

WebMD Recipe from EatingWell.com

This unusual lasagna with portobello mushrooms, sweet onions, spinach and Gorgonzola cheese has a rich, complex flavor. It’s also great with goat cheese instead of Gorgonzola, if you prefer.

Servings: 9

Yield: 9 servings

Total Time: 1 hour 40 minutes

Prep Time: 1 hour 10 minutes

To Make Ahead: Cover and refrigerate the caramelized onion filling (Step 2) for up to 1 day.

Recipe Ingredients:

1. 8 ounces lasagna noodles, preferably whole-wheat

Caramelized Onion Filling

1. 3 tablespoons extra-virgin olive oil
2. 3 large sweet onions, thinly sliced (about 10 cups; see Kitchen Tip)
3. 4 medium portobello mushroom caps, gills removed (see Kitchen Tip), diced
4. 1/2 cup red wine
5. 1 teaspoon salt
6. Freshly ground pepper to taste

Spinach & Cheese Filling

1. 4 cups baby spinach
2. 2 cups nonfat ricotta cheese
3. 1/2 cup chopped fresh basil
4. 1/2 teaspoon salt

White Sauce & Topping

1. 2 tablespoons extra-virgin olive oil
2. 3 tablespoons all-purpose flour
3. 2 cups low-fat milk
4. 1/2 teaspoon salt
5. 2 ounces crumbled Gorgonzola cheese
6. 1/3 cup chopped walnuts
7. 1/4 cup chopped fresh basil

Recipe Steps:

1. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
2. To prepare onion filling: Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until golden brown and very soft, about 25 minutes. (If they begin to stick, add water 1/4 cup at a time to release them and prevent burning.) Add mushrooms and cook, stirring, until just beginning to soften, about 3 minutes. Add wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed, 2 to 3 minutes. Remove from heat; stir in pepper.
3. To prepare spinach filling: Place spinach, ricotta, basil and 1/2 teaspoon salt in a food processor and process until smooth.
4. To prepare white sauce: Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add flour and stir until bubbling, about 30 seconds. Gradually whisk in milk and 1/2 teaspoon salt and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy, about 1 minute. Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
5. To assemble lasagna: Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray.
6. Drain the noodles and spread out on a kitchen towel. Spread 1/2 cup white sauce in the prepared pan. Place a layer of noodles over the sauce. Spread half of the spinach filling over the noodles and top with one-third of the onion filling. Evenly spread 1/2 cup white sauce over the onions. Repeat with another layer of noodles, the remaining spinach filling, half the remaining onion filling and half the remaining white sauce. To finish, top with a third layer of noodles, spread the remaining onion filling over the noodles and then spread or dollop the remaining white sauce on top. Sprinkle with walnuts and basil.
7. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.

This is so easy it is crazy. Great for a winters day. I made up a huge batch and put much of it in the freeze to use another time. Cook on the stove or in a crock-pot.

1 cup lentils

1 cup orange dal lentils

1 tablespoon of good olive oil

32 0z of chicken or vegetable broth

2 cups of water

1 red onion

2 cloves of fresh garlic minced

4 carrots chopped

2 stalks celery chopped

2 tablespoons of balsamic vinegar.

1 teaspoon kosher salt (or to your liking)

1 teaspoon ground pepper or fine pepper

1 bay leave(remove after cooking)

Get creative, use your favorite spices to bump up the flavor

2 bunches of swiss or rainbow chard( strip the leaves from the stems and dice the stems) Set aside the leaves for later.

Add any other vegetables that you like.

Rinse the lentils until water is clear. I used a strainer.

In large pot add oil and all chopped veggies cook until the stems are soft and onions are clear on low heat. Add broth and water turn to low and let simmer for 45 minutes or until vegetables are tender. Add chopped chard leaves cook uncovered for 15 minutes or so until the card wilts down. Drizzle balsamic vinegar on top and you are ready to serve or freeze for future use.