Tuesday, June 22, 2010

Spinach & Mushroom Lasagna Roll Ups

I seem to have lost the picture that goes along with this... I will post it if I find it...

10 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed, and completely drained
10 oz. fresh mushrooms, sliced
15 oz. fat free ricotta cheese
1/2 cup grated parmesan
1 egg
salt and pepper
1 jar of your favorite pasta sauce
1/2 - 1 cup of mozzerella cheese (depends how much you like!)

Preheat oven to 350 degrees F.
Saute fresh mushrooms in some olive oil until they are cooked through. Set aside.
Combine spinach, ricotta, Parmesan, egg, mushrooms, salt, and pepper in a large bowl.
Pour about a cup of sauce on the bottom of a 9x13 baking dish.
Place a piece of wax paper or a cuttting board on yoru counter top and lay out lasagna noodles.  Make sure that they are dry.
Spread ricotta mixture over each noodle (about 1/4 - 1/3 cup per noodle).  Roll carefully, placing the seam side down.
Pour remaining sauce over the noodles and top each one with mozzerella.
Cover the dish with foil and bake for 45 minutes.

My review:  These were good!  If I make them again, I want to try adding some zucchini too!  One roll up was really filling, I paired it up with a small salad, and I was so full!

Monday, June 7, 2010

Lemon Feta Chicken Breasts

2 Boneless Skinless Chicken Breasts
Juice from one lemon
2 tsp garlic salt
3 tsp oregano
Fresh ground pepper
1/4 cup fat free feta cheese

Preheat oven to 375 degrees F.  Mix together the lemon juice, garlic salt, and oregano. 
Place chicken breasts in a baking dish.
Pour flavor mixture over top of the chicken.
Bake for 35 minutes, until the chicken juices run clear.
Remove from oven and sprinkle with feta.
Broil on low for 2-3 minutes, until cheese is soft and melty.

My review:  This was really good.  The flavors all mixed together well, and was very Mediterranean.  I had mine with an ear of corn, but it would also be good with some rice or pasta, or just some veggies with hummus.  Yum!

Baked Bananas

This is like a lighter version of Bananas Foster, that gets all rich and buttery tasting, but contains no butter, and is very lowfat!

2 ripe bananas (they should be starting to get black speckles)
4 tsp honey

Preheat oven to 400 degrees F.
Cut bananas in half lengthwise.
Place in an oven safe dish.
Pour the honey over the bananas, and then sprinkle with cinnamon.
Cover the dish with aluminum foil.
Bake for 10-15 minutes.
Serve with ice cream, whipped cream, or in crepes.  Tastes just like bananas foster!

My review:  These were delicious!  I was looking for a way to use my over ripened bananas, and this was great.  I had mine with a scoop of frozen lowfat Cool Whip, but would like to try them in a sweet crepe, with some ice cream on the side.

Thursday, June 3, 2010

Spanokopita Stuffed Chicken Breasts

I am on such a Greek food kick right now.  The filling for these chicken breasts is inspired by Spanokopita, which is a Greek pie, with spinach, onions, and cheese.   It's yummy!  I served it with a version of my Tuscan Marinated Mushrooms, but used Greek salad dressing instead.

Serves 2.

5 oz package frozen chopped spinach, thawed and juice squeezed out  (1/2 of a 10 oz package
1 tsp olive oil
1/4 cup fat free Feta cheese
1/4 cup fat free ricotta cheese
2 tsp dried parsley flakes
1/2 onion, diced small
2 cloves garlic, minced
salt and pepper
2 chicken breasts, pounded flat
1 egg
1 tbsp water
1/2 cup seasoned breadcrumbs

Heat the oil in small skillet.  Add the onions and garlic.  Cook for 2 minutes.
Add the spinach, parsley, salt and pepper, and let cook for another 2 minutes.
Take off the heat, and add in the feta and ricotta cheeses.
Preheat the oven to 350 degrees F.
Lay the chicken breasts flat on a cutting board.  Put half the spinach mixture on one end each chicken breast, and roll up, securing with 2-3 toothpicks.
Beat the egg and water together in a small bowl.
Put the seasoned breadcrumbs in another small bowl.
Dip each chicken breast in the egg wash, and then into the breadcrumbs, covering completely.
Place each chicken breast on a greased (I used PAM) cookie sheet, and bake for 30 minutes.

My review:  This was absolutely delicious, and easy to prepare.  I did everything up to securing the chicken breasts with toothpicks the night before.  Then, all I had to do was dip in egg and breadcrumbs, and bake!  It was a delicious meal that I will definitely make again.  Another plus is that it's very low fat.  The original recipe was a weight watcher recipe, but I took out some extra items that weren't necessary for the full flavor, and helped my grocery bill be a bit smaller!