Tag Archives: vegetarian

Lasagna Roll Ups

21 Nov

I’ve seen some version of this recipe on many different sites. I love to make lasagna, but I don’t do it often, so I thought this version might shave some time off the very time consuming process of making a full lasagna. It did, and it’s a healthy, delicious version. Freezes well too. Great leftovers.

Ingredients:
– 8 lasagna noodles
– 1 jar of Prego “light smart” traditional sauce
(or click here to make my easy, homemade marinara)
– 16 oz of low fat ricotta cheese
– 2 tbsp. parmesan cheese
– 1 box of frozen spinach
– 1 egg
– 1 tsp garlic powder
– 1 tsp oregano
– 1 cup shredded, reduced fat mozzarella cheese

Directions:

1. Boil noodles in salted water until soft and flexible.

2. While noodles cook: Place frozen spinach in a colander and run under hot water until thawed. Use a paper towel to press all water out of the spinach (by smooshing it into the bottom of the colander). It’s important that you remove as much liquid as possible from the spinach.

3. In a medium sized bowl, Mix ricotta, parmesan, spinach, egg, garlic, and oregano together.

4. Open Spaghetti sauce and pour about 1/4 of the jar into the bottom of a baking pan, coated in non stick spray.

5. Place a row of paper towels flat on the counter, long enough to accommodate all your noodles, and about 3 or 4 towels tall. Remove noodles and lie them each flat on the paper towel. Use additional paper towel to pat excess water from the top of the noodles. It’s important that the noodles are dry.

6. Spread Ricotta mixture evenly across each noodle (a little less than 1/3 cup per noodle) using all of the mix.

7. Roll each noodle up, and place it seam down in the pan.

8. Cover all rolls with remaining sauce and top with mozzarella cheese.

9. Cover pan with foil and bake on 400 for 25 min.

10. Remove foil and continue baking 5-10 min longer (until cheese reaches desired color and texture).

Makes 4 Servings= 460 Calories per serving

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Tuscan White Bean Soup

17 Nov

I made this today, and it was delicious! It’s not a traditional, country bean soup. It’s really a lot like a minestrone without noodles. However, My Kentucky roots being what they are, I decided to serve this with cornbread. And, I’m glad I did 🙂

Ingredients:
– 1 can of cannellini beans (drained and rinsed)
– 1 can of navy beans (Drained and rinsed)
– 1 Can of petite diced tomatoes
– 1 can of rotel
– 1 can of Chicken stock
– about 20 baby carrots, chopped
– 1 medium onion, chopped
– 2 bay leaves
– 3 tbsp. minced garlic
– 2 tsp dried thyme
– 1 box of frozen spinach
– salt and pepper to taste

VF: Replace Chicken Stock with Veggie Stock to make this vegetarian friendly!

Directions:

1. Mix all ingredients except for spinach in a crockpot. Mix well.
2. Cook on low for 6-8 hours.
3. 30 min before serving, add spinach, stirring periodically.

Makes 9 (1 cup) servings. 1 cup = 123 Calories

Note: I was in a hurry the first time I made this, so I tried 3 hours on high. No dice. The veggies weren’t soft. So I added about 1 1/2 cups of water and put it in my pressure cooker to finish the job. It came out WONDERFUL. I really enjoyed this soup.

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Spaghetti Squash Marinara

2 May

Spaghetti Squash Marinara
2 servings

Ingredients:

1 Spaghetti Squash
2 cups of Prego “light smart” Marinara sauce*
2 cups of fresh, sliced mushrooms
1 Red Pepper, sliced
PAM nonstick cooking spray- olive oil flavored

1. Slice Spaghetti squash in 1/2 long-ways and scoop out all the seeds.

2. Place in a pan with 1/2 inch water, cut side down.

3. Microwave squash for 10 min.

4. Meanwhile, spray a baking sheet with PAM, and roast the red peppers at 450 until soft and beginning to blacken.

5. Sautee mushrooms in a pan on stovetop, using PAM to keep from sticking.

6. heat sauce in a pan on stove.

7. When squash has finished cooking, use a fork to scrape the insides out, long-ways, from one end to the other. Squash will come out in strands. Scrape them into a strainer or onto a paper towel to drain excess liquid absorbed during cooking.

8. Divide squash evenly between two plates. Top with one cup of sauce, and half of mushrooms and peppers.

* Instead of the Smart Light sauce, you could make my easy, homemade marinara!

Enjoy. YUM!

300 calories per serving.

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