Tuesday, March 30, 2010

Spinach Stuffed Zucchini Rolls


5-6 Zucchini, sliced length wise and grilled

3 cups meat sauce (Any marinara with browned turkey, chicken, or lean meat will do)
15 oz Ricotta
2 packages of low fat cheese, grated
1 egg
1/2 tsp dried parsley
1/4 tsp black pepper
1/4 tsp salt
Grated nutmeg, a pinch
1 package of spinach, cooked, cooled, and drained thoroughly


1. Pre-heat oven 350 degrees Fahrenheit.

2. Grill Zucchini

3. Mix remainder ingredients, exempt one package of grated cheese and meat sauce. Set aside.

4. In a 13x9 pan spoon half of meat sauce and spread into bottom of pan.

5. Stuff one zucchini slice with one tablespoon with ricotta mixture. Roll stuffed Zucchini, and make sure end is facing down. Continue until all Zucchini is stuffed and rolled.

6. Spoon remainder meat sauce over all zucchini

7. Top with cheese

8. Cover with foil and enter in oven for 30, then remove foil and continue cooking until top is brown and bubbling. (15-20 minutes)


Wednesday, April 29, 2009

Tuesday, April 14, 2009

"Pasta" Primavera


1 Tbsp. Olive Oil
1/2 green peppers, diced (publix sells these already cut up, and frozen)
1/2 onions, diced (publix sells these already cut up, and frozen)
1 can reduced fat cream of chicken soup
1/2 cup water
3 Tbsp. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. each garlic powder
1/4 tsp. black pepper
1 bag frozen vegetable combination
2 packages of tofu shirataki spaghetti


1. In large skillet heat olive oil until hot, on medium. Stir in green peppers and onions and cook until transulent. (about 3 minutes)

2. Add soup, water, cheese, lemon juice, basil, garlic powder and pepper. Stir in vegetable, bring to a boil for about a minute. Cover and cook over low heat 10 minutes or until vegetables are tender, stirring occasionally.

3. Meanwhile, drain and rinse shirataki noodles. Dry WELL!!

4. Toss noodles into skillet. Cover and let simmer for another 3 minutes. Serve.