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RECIPES FOR THIS ISSUE
Thelma in the Friday Petaluma meeting sent me the Lasagne recipe made by the Obama's chef on Good Morning America this week, which sounds delicious and just slightly adjusted in fat and calories to bring down the points per serving enough to make it worth trying. And Jeannie, my lovely receptionist in Sonoma, sent a yummy sounding black bean salad. Enjoy!
Click below for more recipes on my website recipe page. CLICK HERE FOR WEBSITE RECIPE PAGE (including favorites like: Oatmeal Pancakes, Crab and Shrimp Cioppino, Italian Stuffed Zucchini, Chocolate Pudding Cake, Butternut Squash Risotto and Black Bean Brownies...) 
WHITE HOUSE TURKEY LASAGNE Ingredients: 1 Tablespoon olive oil; 1 cup chopped yellow onion; 4 cloves garlic, minced; 1 lb. fresh ground turkey; 1 (28-ounce) can plum tomatoes,crushed; 1 (6-ounce can tomato paste; course salt and freshly ground pepper; 1 Tablespoon chopped fresh flat-leaf parsley; 1 Tablespoon chopped fresh basil; 16 cooked whole wheat lasagna noodles 15 ounces low-fat ricotta or cottage cheese; 3/4 cup freshly grated Parmesan cheese; 1 large egg, beaten; 2 pounds fresh spinach, washed but not dried; 1 pound low-fat shredded mozzarella cheese. Directions: Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent.
Add garlic and cook 1 minute more. Add ground turkey and cook about 10 minutes.
Add plum tomatoes and tomato paste and season with salt and pepper; let simmer until thickened, about 20 minutes.
Stir in basil and parsley; set aside. In a medium bowl,combine ricotta, 1/2 cup Parmesan cheese and egg; season with salt and pepper and set aside.
Place spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside.
Ladle one-quarter of the turkey mixture into a 9-by-13 inch baking dish; spread to cover. Add a pasta sheet, one third of the mozzarella, one-third of the ricotta mixture, one-third of the spinach mixture and another quarter of the turkey mixture.
Repeat process two more times; top with remaining sheet of pasta.
Sprinkle remaining Parmesan over top; transfer to oven, Bake until bubbly, 25 to 30 minutes. Let stand about 5 minutes before cutting; serve. 6 servings: 10 pts per serving
 BLACK BEAN, CORN AND TOMATO SALAD 1 15-ounce can black beans, rinsed and drained 1 large tomato or 2 plum tomatoes, diced 1 cup frozen corn, thawed 1 tablespoon olive oil 3 cloves garlic, finely chopped/grated on a microplane 2 teaspoons dried oregano 1 ½ teaspoon ground cumin 2 tablespoons sherry vinegar ½ teaspoon salt ½ cup chopped scallions (3 scallions) ¼ cup chopped fresh parsley (optional) Combine black beans and corn in a salad bowl. Heat oil in a small skillet over medium heat. Add garlic and saute until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions; gently toss to combine. Refrigerate up to 8 hours. Add diced tomatoes and chopped parsley just before serving. Makes 8 servings. PointsPlus value: 2 | 
