A Green Tea Watermelon Smoothie and a Mushroom Lasagna

Home Recipes Beverages A Green Tea Watermelon Smoothie and a Mushroom Lasagna

I posted about Chef Rocco DiSpirito’s Now Eat This! Diet cookbook earlier this week. With permission, I’m going to share with you two recipes from cookbook. By the way, there’s still a chance to win an autographed copy of the cookbook. Enter the giveaway here if you’re interested!

The first recipe is for a refreshing smoothie. This one sounds very pleasing to me, since it combines green tea and watermelon – two things I enjoy a lot! His recipe contains Greek yogurt, but I can easily make it non-dairy by substituting it with soy yogurt. I have to say though… it’s quite easy to get make a tasty and satisfying smoothie, but sometimes smoothies can also be very high in calories and high in sugars. In my opinion, it’s all about the choice and portions of the ingredients. In this recipe, Rocco transforms a 612 calorie smoothie recipe to a more conscious 109 calorie beverage. The second recipe is for a lasagna dish. I tend to stay away from lasagna dishes, maybe because of the significant amounts of dairy and cheese that tends to be in them. This is an interesting recipe nonetheless. Rocco transforms a dish that would usually be about 850 calories and 47 grams of fat per serving to a healthier and more reasonable 388 calorie 15 grams of fat dish. Enjoy!

The following recipes are directly from the Now Eat This! Diet cookbook. If they are to your liking, check out the book: here.

Green Tea Watermelon Super Punch
I CRAVE SMOOTHIES. I have 2 to 3 a day. Did I mention I’m forming a support group? This smoothie is one of my favorites. It’s souped up with high-antioxidant matcha (green tea powder). This one is made with yogurt, too—a wonderful probiotic food that has been shown in studies to help with fat burning. Oh, and if you suspect you’ve been unintentionally overdosing on smoothies, get help.

Ingredients (serves 4):

  • 2 cups ice
  • 4 cups cubed seedless watermelon
  • 1 cup nonfat Greek yogurt, such as 0% Fage Total
  • 1/4 cup fresh lime juice
  • 1/4 cup agave nectar
  • 1 cup chopped fresh pineapple
  • 4 teaspoons unsweetened matcha green tea powder


  1. Toss all ingredients into a blender and blend for 5 minutes to increase volume.
  2. Serve in glasses with a straw.

Nutrition Information (Per serving)

  • 176 calories 0g fat (0g sat / 0g mono / 0g poly)
  • 0mg cholesterol
  • 22mg sodium
  • 37g carbohydrate
  • 1g fiber
  • 6g protein

No-boil Mushroom Lasagna
YEARS AGO, after she came to Hollywood and became an international film star, Sophia Loren gave the media her most sultry pose one day and reportedly said, “All you see, I owe to pasta.” Americans now know what Italians and others have known for centuries: Pasta is cheap, chic, and healthy. I don’t like diets that give you scheduled feedings of birdseed, so, my friends, thank you for coming back to the pasta fold. This recipe uses no-boil noodles. Mushrooms and no-boil lasagna noodles were made for each other. Because mushrooms release a lot of water during cooking, they essentially steam the noodles, thereby cooking them.

Ingredients (serves 4):

  • Nonstick cooking spray
  • 2 cups reduced-fat ricotta cheese, such as Sargento
  • 1/2 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
  • 1/2 cup shredded reduced-fat mozzarella cheese


  1. Preheat the oven to 350 degree F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.
  2. In a medium bowl, add the ricotta, basil, parsley, and 3/4 cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.
  3. Line the bottom of the prepared baking pan with two lasagna sheets. Top with 1/2 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.
  4. Cover tightly with foil and bake in the oven for 30 minutes.
  5. Raise the temperature of the oven to 425 degree 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.
  6. slimmer dinners

Nutrition Information (Per serving)*

  • 388 calories
  • 15g fat (8g sat / 2.6g mono / 1.2g poly)
  • 57mg cholesterol
  • 510mg sodium
  • 34g carbohydrate
  • 3g fiber
  • 28g protein

* CALORIE SAVER: Cut the Parm cheese in half and save 43 calories per serving.

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