Kale and Mushroom Lasagna Rolls
Ingredients:
10 lasagna noodles, cooked
2 /12 cups marinara sauce
2 eggs, beaten
5 cups of kale, stems removed, finely chopped
8 oz mushrooms, finely chopped
½ white onion, finely chopped
1 clove crushed garlic
1 container of low fat ricotta cheese
3 oz partly-skimmed mozzarella cheese (grated)
2 tsp olive oil
salt and pepper
2 /12 cups marinara sauce
2 eggs, beaten
5 cups of kale, stems removed, finely chopped
8 oz mushrooms, finely chopped
½ white onion, finely chopped
1 clove crushed garlic
1 container of low fat ricotta cheese
3 oz partly-skimmed mozzarella cheese (grated)
2 tsp olive oil
salt and pepper
Directions:
Preheat oven to 350°. Ladle
about 1 cup sauce on the bottom of a 9 x 12 baking dish.
In a large saucepan, heat oil over medium heat. Add garlic and onions sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft. Add Salt and pepper to taste.
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
In a large saucepan, heat oil over medium heat. Add garlic and onions sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft. Add Salt and pepper to taste.
Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.
Take
1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll
carefully and place seam side down onto the baking dish. Repeat with
remaining noodles.
Ladle 1 cup of sauce over the
noodles in the baking dish and top each one with 1 tbsp mozzarella
cheese. Put foil over baking dish and bake for 40 minutes, until cheese
melts.
Servings: 10 • Serving Size: 1 roll • Calories: 258.5 • Fat: 8.4 g • Fiber: 3 g • Protein: 11.5 g • Carbs: 30.5 • Sugar: 2 g Sodium: 208 g
Servings: 10 • Serving Size: 1 roll • Calories: 258.5 • Fat: 8.4 g • Fiber: 3 g • Protein: 11.5 g • Carbs: 30.5 • Sugar: 2 g Sodium: 208 g
Spaghetti Squash Lasagna Bake
Ingredients:
2 small spaghetti squash
2 tsp olive oil
½ white onion, chopped
1 clove crushed garlic
1 pound of lean ground meat (turkey, chicken, beef)
3 oz partly-skimmed mozzarella cheese
1 jar of marinara sauce
salt and pepper
2 tsp olive oil
½ white onion, chopped
1 clove crushed garlic
1 pound of lean ground meat (turkey, chicken, beef)
3 oz partly-skimmed mozzarella cheese
1 jar of marinara sauce
salt and pepper
Directions:
Preheat oven to 400ºF. Cut
spaghetti squash in half lengthwise and scoop out seeds. Season lightly with olive
oil, salt and black pepper; bake
about 1 hour flesh side down, or longer if needed on a baking sheet.
Once cooked, use a fork
to scrape the strands out into a bowl, salt and pepper to taste.
Place empty squash shells to the side.
In a medium sauce pan heat the oil over
medium-low heat. Add the onions and
garlic cook for about a minute. Add the lean ground meat of your choice, salt
and pepper to season. Once the meat is fully cooked add the marinara sauce to
the pan and simmer on low for about 10 – 15 minutes.
Re-fill the squash shells with
the cooked spaghetti squash, ladle
about a cup of your meat and sauce mixture onto the spaghetti squash, top with
cheese and bake uncovered for 15 –
20 minutes, or once everything is heated through and the cheese in melted.
Servings: 4 • Size: 1 boat • Calories:
246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g
• Sugar: 7 g Sodium: 701 mg • Cholesterol: 71 mg
Spinach Parmesan Quinoa Bites
Ingredients:
1 small bag of frozen spinach (de-frost according to package)
1/2 white onion, chopped
1 clove of crushed garlic
1/4 cup of grated parmesan cheese
1 cup un-cooked quinoa (rinsed)
2 eggs, beaten
cooking spray
salt and pepper
Directions:
Preheat oven to 375 degrees.
Cook the rinsed quinoa in 2 cups of water, once boiling let simmer on medium-low heat until all the water is absorbed. Set aside and let cool.
Combine the spinach, cheese, garlic, onion and cooled quinoa in a medium sized mixing bowl, season to taste. Add the beaten eggs and mix.
Spray a non-stick mini muffin tin with cooking spray and fill with spinach and quinoa mixture, bake for 15-20 minutes or until slightly crispy on the top. Set aside and let cool.
Recipe makes approx. 15 bites!
Serving size • 4 Bites Calories • 206.6 Fat • 13.8 g Carbs • 15.2 g Protein • 7.1 g
