Tuesday, February 22, 2011

Spinach Lasagna Rolls


Spinach Lasagna Rolls

9 lasagna noodles, cooked (I used 8)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper (I used a little garlic too)
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper 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 9 rolls.

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


Recipe from Weight Watchers

Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts 
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5 

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This recipe was a lot of fun to make!
It is soooo much easier than it looks.
They rolled right up with ease, no fuss or anything. The hardest part is waiting for them to bake!



Right after I took them out of the oven.


All the ewy gooey goodness inside of them!
What a treat!!

Don't forget to stop by Lou's blog to see how her Lasagna rolls turned out!
This is from our Tuesday night dinner across the miles.


This was really delicious! I would make it again for sure. I would probably make more filling next time so it will be dripping all out of them! haha


Monday, February 7, 2011

Carrot Cake Cupcakes




2 CUPS WHOLE-WHEAT PASTRY FLOUR
1 CUP ALL-PURPOSE FLOUR
2 TEASPOONS BAKING SODA
1 1∕2 TEASPOONS GROUND CINNAMON
1 TEASPOON GROUND GINGER
1∕2 TEASPOON GROUND NUTMEG
1∕2 TEASPOON KOSHER SALT
1 CUP LIGHTLY PACKED BROWN SUGAR
1∕4 CUP CANOLA OIL
2 EXTRA LARGE EGGS
1∕2 CUP PLAIN YOGURT
1 POUND CARROTS, GRATED (ABOUT 4 CUPS)
1∕3 CUP GOLDEN RAISINS

Preheat oven to 350°F. Line a muffin tin with paper liners.
In a medium bowl, sift together the flours, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside. With an electric mixer, beat the brown sugar and oil for about 5 minutes. Add the eggs, one at a time. Stir in the yogurt, carrots, and raisins. Mix in the flour mixture until just combined.
Using a 3-ounce ice-cream scoop or a 1/3 cup measure, spoon batter into paperlined muffin tins. Bake for 20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack.

I found the recipe for the cupcake part from Katie Lee.

For the frosing:

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 cups of powdered sugar
1 teaspoon of vanilla extract

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Walnuts to sprinkle on top.



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This is the first time I ever made cupcakes from scratch!
I am not a big sweets eater, so I figured I would try to do a healthy version of a cupcake.


These are my cupcakes straight out of the oven.
I forgot to let my cream cheese and butter sit out at room temperature, so these sat for a while before I was able to put the frosting on.   Make a mental note if you're going to make these to set this stuff out ahead of time before making these!  Now I know! lol



My little carrot cake secret...




I love carrot juice and drink it all the time.
Since I got my Jack Lalanne juicer for Christmas, I've experimented with a lot of different drinks.
This one is just pure carrot juice and nothing added. It takes 5 large carrots to make one glass or if you can't find large carrots, you can get a bag of the regular carrots, stores should have them for about .99 cents a bag. You can juice the whole bag, which is roughly between 8 to 10 smaller thin carrots.

Anyway, here is what the pulp looks like that is left over from the juice.



Then you can store it away in a baggie in the freezer until you need it. 
Which is where my secret comes in, I made my carrot cupcakes with the leftover pulp I froze from my carrot juice.



Amazing something like that can turn into something so delicious and  yummy like this!


I know my blog looks like it's turned into a recipe blog instead of house decor blog. Sorry about that! I'm just not really working on any projects right now.  Hopefully I will get my kitchen painted soon.



Tuesday, February 1, 2011

Sweet and Tangy Scallops



2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 tsp ground ginger
Pinch crushed red pepper
1 red bell pepper, chopped
1 cup reduced-sodium vegetable broth
1/4 cup dark raisins
1 T lime juice
1/2 tsp salt
1 pound sea scallops (about 24)
1/4 cup chopped fresh cilantro

1.  Heat the oil in a large nonstick skillet over medium-high heat.  Add the onion, garlic, ginger, and crushed red pepper.  Cook, stirring until the onion is softened, about 3 minutes.  Add the bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes.  Add the broth, raisins, lime juice, and salt; bring to a boil.  Reduce the heat and simmer about 5 minutes.

2.  Add the scallops to the skillet and simmer, covered, until just opaque in the center, about 5 minutes.  Stir in the cilantro.

Serves 4
Per serving (about 6 scallops and 1/2 cup broth with vegetables); 136 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 580 mg Sod, 13 g Carb, 1 g Fib, 14 g Prot, 98 mg Calc.  Points value: 3.
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Lou picked the meal this week.  She got it from her Weight Watchers cookbook. This is our dinner across the miles we do every Tuesday night.  
The dinner was delicious! Thank you, Lou, for the great recipe!  You can go see Lou's dinner she made here.



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