Buckwheat Blueberry Pancakes

INGREDIENTS:
• 1 cup buckwheat pancake mix
• 1 egg
• 1/2 cup quick cooking oats
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup low fat buttermilk
• 3/4 cup skim milk
• 2 tbsp sugar-free syrup
• 1 cup fresh or frozen blueberries
• 2 tsp butter

DIRECTIONS:
Combine pancake mix, oats, cinnamon, vanilla, buttermilk, skim milk, egg and syrup in a large bowl. Add blueberries. Heat a griddle or non stick skillet over medium and coat with cooking spray. Drop batter onto griddle or skillet in 1/4 cupfuls for small pancakes or 1/2 cupfuls for large ones. Cook pancakes until brown and cooked through, about 3-4 minutes per side.

Perfect Lasagna

Per serving: (1 lasagna):

348 calories, 7 g fat, 3 g sat fat, 0 g trans fat, 46 mg chol, 1,012 mg sod, 44 g carb, 6 g fib, 29 g prot, 431 mg calc

INGREDIENTS:

1 small zucchini, sliced

1 c frozen loose-packed cut-leaf spinach

1 c sliced cremini mushrooms

1⁄4 tsp salt

1 c fat free ricotta cheese

4 tbsp grated Parmesan cheese

1⁄4 tsp dried oregano

1/8 tsp red pepper flakes

1 c pasta sauce with roasted peppers

3 (3 1⁄2 X 6 3⁄4 inch) no boil lasagna noodles, halved crosswire

DIRECTIONS:

Preheat oven to 375. Spray 2 (5”) square baking dishes or 2 (11⁄2 X 5 3⁄4 X 8”) foil pans with nonstick spray. Mix zucchini, spinach and mushrooms on microwavable plate. Cover and microwave on High until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp salt. Mix ricotta, 3 tbsp Parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer in order, 2 tbsp sauce, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1⁄4 cup sauce, and 1⁄2 tbsp Parmesan. Cover with foil and bake 30 minutes.Uncover and bake until bubbling, 10-15 minutes.