Monday, January 28, 2013

Recipes and Reviews

Hola!  So I have been a pretty good wifey lately...cooking some fabulous and healthy meals!  Last week I made Spinach Lasagna Rolls, Spaghetti Squash and Turkey Meatballs, and Honey Mustard Pretzel Chicken.



These were so good and so easy!  I added Turkey to mine because Dave is such a carnivore.

Ingredients
  • 12 Whole Wheat COOKED Lasagna Noodles
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz fat free ricotta cheese
  • 1/2 cup grated Parmesean Cheese
  • 1 egg
  • salt and pepper
  • 32 oz Tomato Sauce (the big can)
  • 1/2 cup Mozzarella cheese
  • 1lb. ground turkey
Preheat oven to 350°. 

Brown Turkey in pan on oven top.  Drain excess liquid.

Combine spinach, ricotta, Parmesan, egg, salt and pepper and turkey meat in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 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, or until cheese melts. Makes 12 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.



This one is really my pic!

This was so amazing!!  It makes A LOT of meatballs so you will have left overs!!   I also cooked the squash in the microwave this time instead of the oven and it turned out perfect and in less time!


Ingredients
  • • 1 lb. ground turkey 
  • • 1 egg
  • • 1/3 c. grated parmesan cheese (plus 2-3 TB. more for topping)
  • • 1/3 c.  Italian breadcrumbs
  • • 1/3 c. finely shredded carrot
  • • 1 TBS dried basil (1/3 cup if using fresh)
  • • 1 TBS dried chopped parsley (1/3 cup if using fresh)
  • • 2-3 diced garlic cloves
  • • 2 c. Light/No Sugar  Marinara Sauce
  • • 1 large or 2 medium spaghetti squash
Instructions
  1. Pierce squash several times with a knife before microwaving to release steam (like you do to prepare baked potatoes). Place whole squash in a microwave safe dish (to catch juices) for 12 minutes, rotating halfway through - or until soft. I read a few places a general rule of thumb is 5 minutes per pound. When it is done, the squash should be easily pierced with a butter knife.
  2. Allow squash to cool slightly (or wear oven mitts if you are impatient like me because that sucker is HOT). Cut the top off of the spaghetti squash then split the squash into two even halves.
  3. Remove the seeds, and discard.
  4. Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or plate. I found a colander worked best because of all the extra juices.
  5. MEATBALLS- In a bowl combine turkey, egg, cheese, carrot, zucchini, basil, parsley, garlic, and spices. Fold ingredients together with hands, but be careful not to over-mix. Too much mixing can dry out your meatballs.
  6. Pour marinara sauce into a 9x13 dish, and then grab your bowl of meat. Roll your meatballs into about one inch thick balls and place evenly through out casserole dish. (I was able to make 30 meatballs from this batch)
  7. Bake at 400 degrees for about 20 minutes, or until meatballs are cooked all the way through




This turned out AWESOME...don't forget to separate the sauce before you dip the chicken that way you have some to pour over it after it is cooked.  I forgot to do this and couldn't use the sauce that had been contaminated by raw chicken! #blondemoment

I served this with roasted brussel sprouts and corn!

Ingredients

4 cups hard pretzels (like sourdough), coarsely crushed
1/2 cup  olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cupwater
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts

Instructions
  1. Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.
  2. In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Wipe the crumbs out of the food processor.
  3. Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
  4. Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
  5. Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs using your hand to pat them on if needed.
  6. Set them on the wire rack and bake 20 - 25 minutes or until cooked through (internal temperature 165 - 174 degrees F.).
  7. Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.



This week on the menu is Chicken Stir Fry, Jambalaya, Turkey Meatloaf and Fig/Prosciutto Pizza! 




This weekend Dave and I purchased Apple TV (WHICH I LOVE) and while at the Apple store I was looking at the Nike Fuelband and the Jawbone UP. I quickly learned that neither are able to measure your heart rate which is what I really want.  I have a strap that goes around my chest but a bracelet would be so much better.  The Jawbone does have some cool features like measuring your sleep patterns, calorie counting program in the app, and an alarm clock that causes the bracelet to vibrate.  Overall it sounded awesome just not for me.  I took back the $129.00 toy today!   I want something that tells me exactly how many calories I burn if I am sleeping, doing Barry's Bootcamp, hot yoga, etc.   I have come to the realization that they don't make what I want, however this handy dandy bracelet comes out in April so I may have to try it out!   






   Look for some awesome Work Out Playlists later this week!


1 comment:

  1. Good call using Turkey meat in the lasagna rolls. We opted not to the first time and they were not so yummy. Normally T will eat leftovers. This time? not so much!

    ReplyDelete