Vegetable Lasagna Roll-Ups
Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup Parmesan cheese
Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
from: www.food.com
6 de enero de 2018
Vegetable Lasagna Roll-Ups RECIPE FOR TODAY
Cheesy Pepperoni Twist Rolls RECIPE FOR TODAY
Cheesy Pepperoni Twist Rolls
Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine
Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely
Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional). add crumbled bacon and finely diced onion if so desired.
Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread). We brush garlic butter on while cooking and oh so good
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
5 de enero de 2018
LOADED BURGER RECIPE FOR TODAY
LOADED Burger -- Low Carb living at it's BEST!!
Lean ground beef
1 packet of dry onion soup mix
Worcestershire sauce (as much or little to your liking)
Avocados
Slicing tomato
Romaine lettuce
Spicy chipotle sauce
American or cheese of choice
Sliced mushrooms and onions
1 TBSP garlic oil
Mix ground beef with onion soup mix and worcestershire sauce. Form into patties or sliders (as my little one prefers slider size burgers).
Sauté mushrooms and onions in garlic oil (could use olive oil as well) -- set aside. Slice up avocados, tomatoes and lettuce.
Now build your castle of a monstrous burger with NO bun -- trust me this was MORE than filling!! The chipotle sauce gives it a nice kick and minimal carbs (>1 gm per serving), better than ketchup!
3 de enero de 2018
Vegetable Pizza RECIPE FOR TODAY
Vegetable Pizza
Yield: 16 servings
Vegetable Pizza is the ultimate party food: Always a hit, never any leftovers! It's also the tastiest way to eat vegetables, ever.
Ingredients:
•2 packages refrigerated crescent rolls
•2 (8 oounce) packages cream cheese, softened
•1 cup mayonnaise
•1 package dry Ranch salad dressing mix (see notes)
•1 cup chopped broccoli
•1 cup chopped cauliflower
•1 cup chopped or shredded carrots
•1 cup shredded cheddar cheese
•¼ c. each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives
Directions:
1.Preheat oven to 375ºF. Line a 9-inch by 13-inch baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to form a crust, pressing the seams together.
2.Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
3.Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and salad dressing mix. Chill in refrigerator to blend flavors while crust cools.
4.Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.
5.Chill at least one hour before slicing to serve.
Notes: 1.To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
2.To make your own Ranch seasoning blend, in a small bowl combine 1 Tablespoon dried parsley, 1 teaspoon dried chopped onion, 1 teaspoon dried dill, 1 teaspoon garlic powder, and ½ teaspoon dried basil. Blend with the cream cheese and mayonnaise in Step 3.
2 de enero de 2018
Club Quesadilla RECIPE FOR TODAY
1/4 cup bell pepper, chopped
2 teaspoons fat free ranch dressing
1/8 teaspoon hot sauce
1/2 ounce avocado, mashed ( about 1 tbsp.)
1 dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla ( with 110 calories or less, like the kind by La Tortilla Factory)
1/4 cup fat-free cheddar cheese, shredded
2 ounces chicken breasts, cooked and chopped
2 slices turkey bacon, cooked crisp
Optional
nonfat sour cream, salsa
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!
