Sharing an email from Betsy Hurst about my diabetic lasagna recipe:
Holly, I just wanted to tell you that I absolutely love your Diabetic Cookbook. In 2006 I developed gestational diabetes during my first pregnancy. My mom bought me the cookbook and we started cooking recipes from it. My mom is a Weight Watchers member so she loves all of your cookbooks. After I had my second child last year I also joined Weight Watchers and started using that diabetic cookbook again and lost 40 pounds (I now weigh 20 pounds less than my pre-pregnancy weight!!!). I probably cook out of it three nights a week. All of my friends now have the book because I rave about it all of the time. I borrow my mom’s trim& TERRIFIC Gulf Coast Favorites cookbook all of the time and make copies of things to cook. That’s a great one, too. I just wanted you to know how much we love your recipes and books! Hope you come out with a new one soon!!!
When my dad’s glucose level was high after open heart surgery, my mother turned to my diabetic book, and ironically, the Mexican Diabetic Lasagna was their favorite recipe too.
Now, “D” for diabetic-friendly recipes in KITCHEN 101
Because Weight Watcher’s supports me through the years, I have included diabetic-friendly recipes in my latest books that would also fit great into the Weight Watcher plan. KITCHEN 101, my easiest book has a “D” for diabetic friendly recipes. Also my arthritis book, includes diabetic-friendly favorites! Check out all my easy Weight Watcher recipes.
| Servings 10 servings |
- 1 pound ground sirloin
- 1 (14 1/2-ounce) can chopped tomatoes with juice
- 1 (4-ounce) can chopped green chilies drained
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon minced garlic
- salt and pepper to taste
- 2 egg whites
- 2 cups reduced-fat or fat-free cottage cheese
- 14 6-inch corn or flour tortillas cut into quarters (corn for Gluten-free option)
- 1 1/2 cups corn
- 2 cups shredded reduced-fat Mexican blend cheese
Ingredients
|
- Preheat oven 350 ̊F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
- In large nonstick skillet, cook meat over medium heat until done. Add tomatoes with juice, green chilies, chili powder, cumin, garlic, and season to taste. Set aside.
- In bowl, blend egg whites and cottage cheese well. Set aside.
- Line baking dish with six quartered tortillas. Layer all the corn, half meat mixture, half cheese, four quartered tortillas, then all cottage cheese mixture, remaining half meat mixture, and remaining four quartered tortillas. Top with remaining cheese. Bake, uncovered, 30 minutes.
Calories 239 Protein 25g Carbohydrate 20g Fat 7g Calories from Fat 26% Saturated Fat 3g Dietary Fiber 3g Cholesterol 40mg Sodium 537mg Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable
Terrific Tip: I prefer blending the cottage cheese in a food processor until it’s smooth, however, ricotta cheese may be used for the cottage cheese.
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