NOW EAT THIS! DIET: Rocco DiSpirito

A few months back I hosted a Rocco DiSpirito Cookbook Giveaway filled with lots of excellent ideas for low calorie, low fat, and super healty cooking. Fortunately, I’ve been contacted again to host another giveaway for Rocco’s new book! Rocco has created a diet plan to go along with the actual cookbook. He claims you can lose up to 10 lbs in just 2 weeks by eating 6 small meals a day. Even though I believe 10 lbs is a little high, I still love how Rocco is demonstrating that healthy DOES NOT have to mean BORING! The diet plan contains 75 recipes for all meals of the day! Lots of variety!

 The actual book release is on March 22nd but if you head over to Amazon, you can pre-order the book now! Just follow this link: http://amzn.to/NowEatThisDiet

On March 28th I will be hosting a giveaway for this very diet book! Be sure to tune in! The following is a sample recipe from Rocco’s book! Give it a try today! 

HAPPY FRIDAY!!!

NO-BOIL Mushroom Lasagna

INGREDIENTS

 

  • Nonstick cooking spray
  • 2 cups reduced-fat ricotta cheese, such as Sargento
  • ½ cup chopped fresh basil
  • 2 tablespoons chopped fresh fl at-leaf parsley
  • 1 cup grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 4 ounces (about 8 sheets) no-boil whole wheat
  • lasagna noodles, such as Dalallo
  • 10 ounces sliced cremini mushrooms
  • 4 ounces white button mushrooms
  • ½ cup shredded reduced-fat mozzarella cheese

 

Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.

 In a medium bowl, add the ricotta, basil, parsley, and ¾cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.  Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top. Cover tightly with foil and bake in the oven for 30 minutes. Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.

PER SERVING

388 calories 15gfat ( 8gsat / 2.6gmono / 1.2gpoly ) 57mgcholesterol 510mgsodium 34gcarbohydrate 3gfiber 28gprotein
 

 

 

 

 

 
 

 

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