In all fairness, I started this blog with a bazillion pics of food I’d already made, with grand illusions of posting daily…er, weekly…bi-weekly? Whatever my intentions, reality reared her hella ugly head and laughed maniacally in my face. No matter what I threw at her: the serpentine run, the mime hangman rope, even a very well placed Avada Kadavra she just stuck around. So I snuck up behind her, shot an arrow in her knee and took her down.She unfortunately won’t go far, but I’ve a feeling she’ll be around now with a gimp. 🙂
So what has this foodie been up to? Did some traveling to Chicago but was mostly stuck in a hotel so the eats weren’t that good. EXCEPT for the Chicago style pizza at Giordano’s. Seriously hands down the BEST Chicago style pizza I’ve ever had. Latest trip was back home to Columbia, MO and while I didn’t find any new food loves, I did stop at an oldie but goodie, White Castle. Had to. And yeah, it was tasty.
Outside of those trips my foodiness has been on a diet. Or should I say a healthy eating habit. Using apps like MyFitnessPal.com, wearing a BodyBugg and eating healthy with a smattering of working out in there, I’ve lost 8lbs in the last 6 weeks. More to go, but I’m feeling good. Better yet, I’m finding yummy food doesn’t have to be tasteless. It’s all in the ingredients and portion control.
Part of my quest for crazy good, healthy (CGH) eats crafted in my kitchen has been to reconstruct the classics. Lasagne being on of my favorites to eat, make and serve. And let’s face it, it’s NOT on the healthy side. Especially when you’re a chees’o’holic like me. Pinterest inspired me to try the Roll-up aspect of this, but then I had to tweak it a bit more to bring on the CGH.
CGH Lasagne Roll Ups
Serves 10 (portion 1)
Calories per serving: 265*
1 lb 96/4 ground beef
1 can Safeway Italian Style Diced Tomatoes
1 can Safeway Tomato Sauce
1 cup Shredded Zucchini
1 cup Shredded Carrot
3 cup (approx) Raw Spinach
3 minced garlic cloves
1 cup red wine (optional)
1 container Angelo & Franco Ricotta** (Fresh & Easy)
1 oz Greek Non-fat Yogurt Plain
Smidge skim milk
1/4 cup (approx) Finely Shredded Low-Moisture Part Skim Mozzarella Cheese
10 al dente Whole Grain Lasagna Noodles (Safeway Eating Right)
Boil Lasagna noodles till just shy of al dente. They will cook a bit longer in the oven. Rinse with cold water and let cool, they should be flexible enough to roll, but not fall apart.
In a stock pot brown ground beef. This is super lean so there won’t be much fat. You can add olive oil if you want for flavor or to assist in cooking the veggies. Water can be used too. Add carrots, garlic and zucchini. Cook until tender. Add wine and cook away for flavor only. I like to add my herbs at this stage, add to taste. Add both cans of tomatoes/sauce and let simmer until flavor melds. (This can be made ahead of time and in large quantities too to freeze for later!)
Mix Ricotta, yogurt and milk until smooth. Not runny, you need the cheese to hold the roll up but still be able to spread it.
Literally. Lay out the noodles then spread a large kitchen spoon (you know the one you pretend is a serving spoon but it’s really the one you WANT to use for your cereal) of cheese across the noodle. Scoop a 1/4 cup of sauce and do the same. Carefully roll up and place in a lightly greased (I’ve got a Pampered Chef oil spray thingy) 9 X 13 pan. Continue until all noodles are gone. Top with remaining sauce and sprinkle cheese. Bake at 400 for 30 min. (or until done)
These were divine! And for me, one with a side salad was more than enough. I even had enough “calorie spend” at the end of the day for a yummy, low cal dessert, but I’ll save that for another day.
*Here’s the breakdown using the exact ingredients I did. If you use different ingredients the counts may be off.
**This ricotta is by far, the best I’ve ever had. Ever. I could eat it plain. Any ricotta will do, but if you can get your hands on this, your inner foodie will rejoice. I went the next day and bought another to make the dessert I’ll post about another day. That. Good.