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Garlic Potatoes

This is a recipe I saw in an issue of Country Living magazine and it looked so good I had to try it. I changed it somewhat from the original recipe but it came out delicious and was easy to make which is a plus for me and a guarantee I will make it again!

This was a wonderful side dish to go along with the Mini Meatloaves in my previous post :)

GARLIC POTATOES

6 Medium potatoes, sliced into 1/4 inch-thick half-moons
6 T butter, melted
Salt and pepper
3 cloves of garlic, chopped
3 T fresh parsley, chopped
1/4 C Pecorino or Asiago cheese, grated

Preheat oven to 400 degrees F. In a large baking pan, toss potatoes and melted butter together. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread potatoes and roast until golden, about 30 minutes.

Remove from oven, toss in garlic and parsley and mix well. Place back in oven for another 15 to 20 min or until potatoes are tender and lightly golden brown.

Transfer potatoes to a serving dish. Sprinkle with cheese and serve hot.

Mini Meatloaves

This recipe was originally from the Food Network Magazine and I changed it up a little. You can never really go wrong with meatloaf and there are so many ways to make it that I never get tired of trying new versions. I used the leftovers from this meal to make some yummy Panini's. I took a sub roll and spread it with Onion and Chive Cream Cheese then placed slices of the meatloaf and provolone cheese and onion. I put it in the panini press until the bread was crispy on the outside. It was very good! Almost better than the original meal :)

MINI MEATLOAVES
1 cup breadcrumbs
½ cup uncooked oatmeal
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 med. onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
2 pounds meatloaf mix (ground beef and pork)
Kosher salt and freshly ground pepper
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Preheat oven to 400.

Mix the breadcrumbs, oatmeal, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into 8 or 9 oval loaves.

Place on a greased baking sheet or large shallow baking dish. Whisk the ketchup, sugar and vinegar in a bowl and brush over the meat. Bake for 35 to 45 minutes.

Peanut-Chocolate Mud Pie Squares

I was looking for a yummy cool dessert to have on these hot summer days and I decided to try the Philadelphia Cream Cheese website. They had a wonderful selection of meals and desserts and I saved a bunch to try. This was the first of several I made.

This is SO good but VERY rich so I would suggest serving this in very small portions!

PEANUT-CHOCOLATE MUD PIE SQUARES

20 OREO Cookies, finely crushed (about 1-2/3 cups), divided
1/4 cup butter, melted
1 tub (8 oz.) Cream Cheese Spread
1/2 cup Creamy Peanut Butter
1/4 cup sugar
1 tub (8 oz.)COOL WHIP, thawed, divided
1/4 cup coarsely chopped COCKTAIL Peanuts
1 pkg. (3.9 oz.)JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk

Line a 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.

Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.

Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.

Baked Corn

I found this on the internet a while ago when I was looking for a moister version of cornbread. It was posted on a forum over 3 years ago and I was unable to find the original poster so my apologies to the creator of this recipe, I was unable to give proper credit or a link. In my version I added 3 chopped jalapenos and a few drops of hot pepper sauce but you can certainly omit those if you wish. It did not make it too hot, just added some extra flavor.

I usually serve this with my Chili Rellenos but it could also be a main dish when served with a salad.

BAKED CORN

2 Cans of cream style corn
1 Can whole kernel corn
1 6 1/2 oz. or 8 oz. Corn muffin mix
4 eggs beaten
1 tsp. salt
1/4 cup sugar
1/2 cup melted or soft butter or marg.
1 1/2 cup shredded cheddar or monterey jack cheese
3 jalapeños (the canned kind not fresh), chopped

Mix together all ingredients pour into a 9x13 greased cake pan.

Bake for 1 hour at 350 degrees, check corn by sticking a knife in center if comes out clean it is done otherwise bake another 10 min. I usually bake it for about 1 hour and 45 min.

Cut into squares and enjoy.

Creamy Thick Jello Shakes

I don't even remember where my husband and I got the idea to add jello to milkshakes but OMG they come out SO good. Super thick and creamy. These are great during the summer when you want something cool and sweet and fruity yet thick and creamy.

You can of course use regular Jello, ice cream and milk if you aren't watching you calories or sugar intake but I have listed the ingredients I use which make this very Diabetic friendly. The amounts are approximates as it will depend on how thick you want it. Keep in mind it will continue to thicken up a bit after you are done making it.

JELLO SHAKES

1/2 Cup of No-Sugar-Added low fat vanilla ice cream - approx.
1 Cup prepared sugar free Jello (flavor of your choice) - approx.
1 Cup skim milk - approx.

In a blender place milk then the Jello and then the ice cream making sure to secure the top. Pulse a few times to make sure it starts to break down and then blend on high until well blended. If it is too thin add more ice cream and if it is too thick just keep adding splashes of milk to thin it out.

Pour in a glass, add a straw and enjoy!!!

Bean and Cheese Quesadillas

This is another meal I kind of threw together and this also became a big hit. These are fairly easy to make and don't take long to cook. I am not putting any precise amounts to the ingredients because it all depends on how many you wish to make.




BEAN AND CHEESE QUESADILLAS

8" Flour tortillas
1 Can of fat free refried beans - heated in a pan until soft and spreadable. Add a couple of tablespoons of water if needed
Shredded cheese
Salsa - Jarred or homemade
Cooking Spray
Sour cream and salsa for dipping

For each quesadilla:

Heat up a skillet sprayed with cooking spray. When the pan is hot sprinkle about a tablespoon or so of shredded cheese in the bottom of the skillet and then place 1 flour tortilla over the cheese in the pan. spread a layer of refried beans on the tortilla, sprinkle evenly with cheese and then add spoonfulls of salsa here and there over the cheese. Don't make it a solid layer of salsa. Place another tortilla on top and press it down to flatten it all out. Spray top tortilla with cooking spray. Cook in the pan until the bottom tortillas looks lightly brown and crispy. Carefully remove to a plate and re-spray the pan with cooking spray and sprinkle with more cheese. Flip the quesadilla over and place back in the pan so that the top of the quesadilla is now on the bottom.

When the bottom is light brown and crispy remove to a cutting board. Cut it like you would a pizza and serve with salsa and sour cream or whatever sipping sauce you wish. Enjoy!!!

I'm Back and I Come Bearing Flautas!

I can't believe I have neglected my blog for so long! I wish I had some great excuse but really I don't :( I had no idea it had been so long. I have a few recipes to post so I will get right to it!

These Chicken Flautas are something I threw together one night and they became a big hit so I have now made them several times. There is not alot you can do to make these super healthy but using low fat cheese and low carb tortillas certainly helps. I also use fat free sour cream for dipping. Hey every little bit counts, right? Right?




CHICKEN FLAUTAS

2 Large boneless, skinless chicken breasts
1 Can of diced green chilis
1 Can of Rotel diced tomatoes with green chilis, drained
1 ½ Cups of shredded Mexican blend cheese
½ Cup diced onions
3 T Taco seasoning
½ Cup black beans
Flour tortillas, 8 inch size
Salsa, guacamole or sour cream for dipping (optional)

Boil chicken breasts in water until cooked. Cut into rough chunks and place in a food processor. Pulse a few times to get semi-finely chopped. Place in a medium frying pan.

Add remaining ingredients (except tortillas) and stir. When completely blended and the cheese is melted remove from heat. Soften tortillas in microwave by wrapping 5 at a time in damp paper towels for about 1 min.

Spoon about 2 to 3 tablespoons chicken mixture across one side of a tortilla and roll tightly. Make sure the filling reaches each end of the tortilla without spilling out the ends. As you roll, dampen the end of the tortilla with water so the end sticks when you are done rolling. Place in a pile until you have rolled all the tortillas using all the filling.

Heat oil in a medium fry pan just covering the bottom of the pan. Brown both sides of each flauta and place them on a rack on top of a cookie sheet or jelly roll pan. Bake for about 15 minutes

Serve with dipping sauces of your choice!

Cinnamon Sugar Pretzels

These were SO tasty and SO easy to make. I saw the recipe in a magazine and knew I wanted to try it. A simple switch from regular sugar to Splenda and they are now Diabetic friendly (except for the pretzels themselves of course). Not only are they a delicious snack but make a wonderful food gift for the holidays.

If they have the brand where you shop I suggest the Hanover Pretzels over the Rold Gold brand. The Hanover pretzels are a bit smaller and fatter so they hold the cinnamon sugar mixture better. The picture below was a batch using the Rold Gold brand and I didn't like them as much, although they do make a fat free version.

CINNAMON SUGAR PRETZELS
2/3 cup vegetable oil
1/2 cup Splenda
2 teaspoon Cinnamon
1 16 oz bag small pretzel twists

Preheat oven to 300°F

In a large roasting pan, stir together oil, cinnamon and sugar. Add the pretzels and toss well to coat with the cinnamon sugar.

Bake, uncovered for 40 minutes, stirring every 20 minutes.

Remove from oven and let cool.

Store in airtight container.

Tuna Noodle Casserole

Here is an old standby that I have made many time before but usually one of the Tuna Helper meals. I never thought to make it myself until now and I will never go back to Tuna Helper again.

I looked at many recipes online, in cookbooks and in magazines and used them as guidelines to throw this recipe together. Easy to make and sooooo yummy. The wheat noodles tasted the same as regular noodles but helped keep the fiber count up. Using skim milk, light sour cream and 98% fat free cream of mushroom soup helped with the fat content.

You can substitute some shredded cheese for the crushed potato chips but I have always loved this topping on any kind of chicken noodle or tuna noodle casserole.

TUNA NOODLE CASSEROLE

1 12 oz bag of wheat noodles
2 cups frozen peas
1 5 oz. can of tuna
1/2 light sour cream
1 can cream of mushroom soup
1 soup can full of skim milk
1 cup shredded cheese
1 cup of crushed potato chips
1/2 teaspoon garlic powder
salt & pepper to taste

Preheat oven to 350°F

Cook noodles to slightly al dente. Drain and set aside.

Open the can of tuna and drain.

In a large mixing bowl. mix together the soup, milk(fill empty soup can with milk), sour cream, shredded cheese, garlic powder and salt and pepper. Add the tuna, breaking up any large pieces, and the peas. Toss well and add the noodles, mixing thoroughly.

Pour all of it into a large greased casserole dish. Top with the crushed potato chips.

Bake in the oven for 30 min.

Let stand about 10 min. and then serve warm.

Mexican Potato Casserole

I saw this recipe on Mennonite Girls Can Cook and thought it looked yummy! My version is slightly different but was a big hit and tasted delicious. I have made this several times since finding it.

MEXICAN POTATO CASSEROLE

4 to 5 medium potatoes, with peel
2 T butter
4 1/2 T taco seasoning
1 lb lean ground beef
1/4 cup chopped onion
1 cup salsa
1/2 cup chopped bell peppers, any color
1 1/2 cup grated jack or cheddar cheese

Preheat oven to 425 degrees

Cut potatoes into bite-size pieces and place in greased casserole dish. Melt butter...stir in 2 1/2 T of the taco seasoning. Pour over the potatoes and stir to coat well.

Bake uncovered for 40 minutes. Stir...bake 10 minutes longer. Sprinkle with 1 cup of the cheese

Brown and crumble beef; add onion and cook until soft...then drain. Sprinkle 2 T of the Taco seasoning, stir in salsa and chopped peppers. Mix well and cook until peppers are tender. Pour over potatoes.

Top with remaining cheese.

Bake uncovered for 10 minutes.

Serve with salsa and sour cream (optional).

Mac and Cheese Lasagna

Here is a tasty little dish I found on Mom! What's for Dinner? It wasn't hard to make and tasted wonderful. As always I tweaked it a bit here and there to make it healthier.

For starters, for the packaged Mac and Cheese, I used Kraft's 50% Whole Grain version which ups the fiber content. I used lean ground beef but you can easily use ground turkey and for the spaghetti sauce I used my own recipe which has very little sodium.

MAC AND CHEESE LASAGNA

2 7 1/4 oz packages 50% Whole Grain mac and cheese
2 1/4 cups spaghetti sauce
1 1/2 lbs lean ground beef or turkey
1 1/2 cups shredded mozzarella cheese
3 T parmesan cheese

Preheat oven to 350 deg F.

Lightly grease 9x13 baking dish.

Cook and drain ground beef and mix with spaghetti sauce.

Prepare Macaroni and Cheese using the directions on the box.

Place a layer (exactly half) of Mac and cheese in the baking dish, top with a layer of meat then a layer of cheese. (Repeat).

After the 2 layers are complete, bake in the oven for 20 minutes or until heated through.

Then top with Parm Cheese.

Apple Coffee Cake

This is one of Emeril Lagasse's recipes I saw on the Internet and just had to try. As my dear husband is the dessert baker in our home I pleaded with him to give this one a try. Actually it didn't take any pleading as he is a sweetheart and loves to make desserts. It's his way of de-stressing.

This came out so good it was a huge hit! Super moist and full of flavor with bits of apples and lots of yummy brown sugar crumble on the top. This one is definitely a keeper!

APPLE COFFEE CAKE

Cake:

• 1 stick unsalted butter
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Easy Peasy Burrito Casserole

I got this recipe from a wonderful website called Mom! What's for dinner. It was delicious and super quick and easy to make. I did not change much from her original recipe.

EASY PEASY BURRITO CASSEROLE

6 Frozen shredded beef burritos or Chimichangas
1 Can of 98% fat free Cream of chicken soup
1/2 C Light sour cream
1 C Shredded cheddar cheese
1 Small can of diced green chilis
1 Small can of sliced black olives
Salsa

Preheat oven to 350

Spray a 9 X 13 baking dish with cooking spray and place the frozen burritos in the dish side by side. Try not to let them touch each other.

In a medium bowl stir together the soup, sour cream and diced green chilis.

Sprinkle the cheese over the top and then add the sliced olives.

Bake for 25 to 30 min until the cheese is all melted and the burritos are heated through.

Spoon salsa over each serving if desired.

Crispy Burritos

I don't go to restaurants all that often but when I do one of the first things I look for on the menu are Southwestern Eggrolls, sometimes called Southwestern Spring Rolls depending on the restaurant. I am addicted to those things which is why it is a good thing I don't eat out that often ;).

This is my way of having that taste without all the fat of deep frying and these are easier which I am all for. I don't really use exact amounts of each ingredient so I will list what I put in them and then you can adjust according to how much you want to make and to your tastes. I am guessing at the exact measurements.

For the dipping sauce you can use whatever suits your fancy. I usually eat mine with a sauce that is very similar to Chili's Awesome Blossom Sauce. I found some dipping sauce in the store that was very close!

CRISPY BURRITOS

2 - 3 Boneless skinless chicken breasts
1 C Black Beans - drained and rinsed
1/2 C Chopped frozen spinach - thawed and patted dry
1/2 to 3/4 C finely chopped onion
1 C Shredded cheddar cheese
1/2 - 3/4 C Jarred salsa
8 - 10 Medium sized flour tortillas
Cooking oil
Garlic powder and course black pepper
Butter flavored cooking spray

In a medium to large skillet add oil to just cover the bottom of the pan. Heat over medium heat.

Cut up chicken breasts into small pieces (about 1/2 inch) and add to the hot skillet. Stir often with a spatula until cooked. Add the onion and cook another 5 minutes or so until onion soft. Add the spinach, black beans, salsa and seasonings and mix well. Add the cheese and mix well with your spatula until the cheese is melted and your mixture is moist and sticky but not soupy or runny. Remove pan from heat.

Heat 2 or 3 tortillas at a time in the microwave for about 30 seconds to a minute. You want them very soft. Spoon a couple of tablespoons of the chicken mixture onto the tortilla and roll up like you would any burrito, making sure to tuck in the ends. Place on a plate while you do the others.

Heat up a medium size skillet. Spray the burritos with the cooking spray, turn them all over and spray the other side.

Place one or two in your hot skillet and brown each side until they are crispy but not burnt. Remove them to a plate and do the remaining burritos.

Cut each one in half at an angle and serve with the dipping sauce of your choice.

Apricot-Lemon Chicken

This is another recipe I found on Sparkpeople. I did not follow the recipe itself but it inspired me to make something similar. The flavors were so good with the chicken and I made some simple sweet potato rounds to go with it. All in all it made for a really nice meal. This was also a hit with the hubby, he even ate the leftovers the next night which is rare :)

APRICOT-LEMON CHICKEN

2 boneless skinless chicken breasts
1 C apricot preserves
5 or 6 green onions chopped
lemon zest from one lemon
1 t coarse black pepper
1/2 t salt
olive oil for cooking
1 T butter or margarine
4 fresh apricots, halved and pitted

Slice chicken breasts in half lengthwise to make 4 chicken cutlets.

Heat olive oil in medium to large skillet and add chicken. Season both sides of the chicken with salt and pepper. Brown on both sides and remove from pan, set aside.

Add butter to same skillet and use a spatula to get up any bits from cooking the chicken. Add the apricots and saute until cooked. Add the green onions, apricot preserves and lemon zest. Stir until it is all smooth and heated through.

Place the breasts back in the pan and cover. Cook on low heat for about 30 min. turning the chicken over a couple of times. Remove from heat and serve.

For the sweet potato rounds I preheated the oven to 400 and peeled a couple of medium size sweet potatoes.

I sliced them into 1/4 in slices. In a large bowl I drizzled some canola oil and added parmesan cheese, cracked pepper, onion powder and garlic powder. I tossed the potato slices in the bowl with the oil and seasonings and then placed them in a single layer on a cookie sheet.

I baked them for about 12 min and then turned them over and baked for an additional 10 min until they were golden brown on each side.

Chiles Rellenos Casserole

I found this recipe in my current issue of Taste of Home and had to try it. Not only was this a super easy dish to make but it tasted SO good. My husband loved it and had two big helpings. It was also really good heated up the next day. I of course lightened it up by using egg substitute in place of the eggs, low fat cheeses and skim milk. Instead of buying 7 of those small 4oz. cans of the whole green chiles I was able to find a large can that was about 27 oz. so I grabbed that even though it had maybe one less chile.

CHILES RELLENOS CASSEROLE

7 cans (4 ounces each) whole green chilies, drained
3/4 pound low fat Monterey Jack cheese, cut into strips
1C (4 ounces) low fat cheddar cheese
1 1/4 C egg substitute
1-1/4 C skim milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce

Split chilies lengthwise; rinse and remove seeds. Drain on paper towels; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11-in. x 7-in. baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Yield: 8 servings.

High Fiber Blueberry Muffins

I went searching for a high fiber muffin recipe the other day that I could change to suit my tastes. I found a nice recipe from Chef Meg on Sparkpeople that had the basics that I wanted and then I just changed a few things. These came out super moist and had great flavor. A couple of these for Breakfast with a glass of skim milk and I was good to go :)

HIGH FIBER BLUEBERRY MUFFINS

1 T flax meal
1 C fresh blueberries (or thawed frozen blueberries)
1 C quick oats
1 C lowfat buttermilk
1 C 10 Grain Pancake Mix (I use Bob's Red Mill 10 Grain Pancake Mix)
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1 t salt
1/4 c egg substitute
1/2 c unsweetened applesauce
1/2 c Splenda
1 t vanilla

Preheat the oven to 375°F.

Spray the muffin pans with nonstick cooking spray or line them with paper liners.

Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let the mixture stand at room temperature for five minutes.

In a medium bowl, combine the pancake mix, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.

In a large bowl and using a hand mixer, beat the egg, applesauce, and Splenda at medium speed for three minutes.

Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed.

Bake 15 minutes or until a toothpick inserted into the center comes out clean.

Number of Servings: 12

Chicken Parmesan

I substituted crushed Bran Flakes cereal for the coating instead of regular bread crumbs and then added a bunch of seasonings to give it more flavor. You can add whatever seasonings you like depending on your tastes. I brown my cutlets in a bit of oil before baking but I am sure you could just bake the cutlets in the oven and add a little cooking spray to each side and they would crisp up nicely, then you could add the sauce and cheese the last few minutes. That would certainly cut down on the fat calories. I may try it that way next time I make this.

CHICKEN PARMESAN

2 boneless, skinless chicken breasts (about 6.5 oz. each)
1 1/4 cups of crushed bran flakes
1/4 cup reduced fat Parmesan cheese
4 T Smart Balance Omega Oil Blend
1/2 cup of egg substitute
3/4 cup of Kraft 2% mozzarella cheese, shredded
1 T cracked pepper
1 T onion powder
1 T garlic powder
1/4 cup water
3/4 cup pasta sauce (I used my own Pasta Sauce)

Preheat oven to 400

Slice chicken breasts lengthwise so you have 4 thin chicken cutlets. Mix egg substitute and water in shallow bowl and set aside. In another shallow bowl combine the bran flakes, Parmesan, onion powder, garlic powder and pepper.

In a large skillet heat the oil. Dip one of the chicken cutlets in the egg mixture, coating thoroughly and place into the bran flakes mixture. Cover the cutlet with the crumbs well while pressing down. When it is well coated place in the skillet. Repeat this with all 4 cutlets.

Cook about 3 to 4 minutes on each side until they look brown and crispy. Remove from oil and place in a shallow casserole dish.

Spoon the pasta sauce evenly over each cutlet and sprinkle each with the mozzarella cheese.

Place in the oven and bake for about 7 to 10 min.

Number of Servings: 4

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 338.2

• Total Fat: 19.5 g
• Cholesterol: 60.9 mg
• Sodium: 568.9 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 2.8 g
• Protein: 29.5 g

NOTE: Please keep in mind the nutritional info is based on the specific brands that I use for each ingredient so they may be different depending on the brand you use.

Lasagna Roll Ups

There isn't much to say about this recipe. I have been making these for years but when I made it this time I tried to lighten it up a bit by using whole wheat lasagna noodles and lean ground turkey. I found that the whole wheat lasagna noodles are a little bit harder to work with so you might want to make extra.

For the pasta sauce I used my own recipe.



LASAGNA ROLL UPS

3 cups part skim ricotta cheese
2 tablespoon parmesan, reduced fat
12 oz lean ground turkey
1 1/2 cups low sodium mozzarella; shredded
1 teaspoon italian seasoning
1/2 cup onion; chopped
1 cup fresh spinach; chopped
2 cups pasta sauce My own recipe
1 clove garlic; minced
9 - 10 whole wheat lasagna noodles (you might want to make extra)
1 tablespoon smart balance oil
1/4 cup egg substitute

Preheat oven to 375°F

Cook noodles according to package. You make want to make a few extra because I found that the wheat noodles tend to break easier.

In a medium bowl mix together the ricotta, parmesan, egg substitute, 1 cup of the mozzarella and italian seasoning. Mix well and put aside.

In a large skillet heat the oil and saute the onions and garlic. Add the turkey and cook while breaking it up into very small crumbles. Add the chopped spinach and cook until the spinach is wilted and the turkey is cooked through. Remove from heat.

Spray a 2 1/2 quart shallow casserole dish with cooking spray.

Add 1 cup of sauce to the bottom of the pan.

Take one of the lasagna noodles and spread a layer of the ricotta cheese mixture down the entire noodle. Take about 1 1/2 Tbls of the turkey meat and sprinkle it evenly over the cheese layer and press it lightly into the cheese. Starting at one end roll up the lasagna noodle being careful to keep the cheese and meat from falling out the sides.

Place it seam side down in the casserole dish. Repeat this until you have filled all the noodles or until you run out of filler.

Pour the rest of the sauce over the top of the roll ups and sprinkle with the remaining 1/2 cup of cheese.

Bake in the oven for about 20 - 30 min. Remove from the oven and let sit about 10 minutes.