So, you guys know so many of my dirty little secrets. I love donuts and super high calorie craft beer. English toffee is one of my favorite foods (but so is avocado!). If I could live on carbs, I would. And most days, I’d rather not exercise (unless we’re talking about tennis or ice-hockey).
Please tell me this only makes me human!
I also love through food and so my cute little bulldog, Lily, has packed on a few pounds this summer. She has gained weight despite it being the time of year she goes to the beach and plays tennis in the driveway (I believe this is called “fetch” but we use a tennis racket to launch the ball and therefore call it “tennis”) and gets more activity now than the other 9 months of the year…combined.
So, yesterday morning I was ahemfeedingLilyleftoverscrambledeggsahem, and Mr. Prevention yells, “Nicole! Stop! She needs to lose weight! You’re a dietitian, you should know these things!”
He’s so right, but waaah…those puppy eyes get me every time! And now, I’m not the only one feeding the dog…!
Another thing I’m a little un-dietitian-like about is pizza. Mr. Prevention is forever wanting green pepper or spinach on pizza and I just feel like it makes it watery and gross. I just don’t think that little tablespoon of green pepper is going to transform a pizza meal into a noteworthy mention of vegetables. Bad attitude, I know…every little bit counts!
Then there’s also the fact that my favorite pizzas are pepperoni and green olive (hello, sodium!) and Hawaiian (hello, sodium!). Sigh. This post quickly turned into a confessional, I see…
I’ve had this Hawaiian Lasagna recipe bookmarked for probably a year. Or more. My immediate thought was: gotta have it! But as time passed, I had talked myself out of the idea. But when my computer was going to get wiped clean and I was sure to forget about this lasagna with time, I decided to make it…with a few healthy (higher fiber, lower sodium, lower fat) twists. Even my better half was impressed…and “he hates ham”!
- 9 whole wheat lasagna noodles
- 23.25 oz light marinara (such as Prego Light Smart)
- 20 oz pineapple tidbits, drained well
- 8 oz low-sodium ham (12 slices)
- 2 cups 2% shredded mozzarella
- Cook lasagna noodles according to package directions. Drain, cool under cold water until cool to touch.
- Spray a 9x13" pan with non-stick spray. Preheat the oven to 350 degrees F.
- Lay 3 noodles in a single layer on the bottom of the pan and cover with about ¾ cup of marinara. Top with about ½ cup pineapple and 4 slices ham. Sprinkle with ⅓ cup cheese.
- Repeat layers so that you have 3 layers, using 1 full cup of cheese and a handful of pineapple tidbits on the top.
- Cover with tin foil and bake 35 minutes. Remove tin foil and bake another 20 minutes or until heated through and cheese on top is browned.