(my additions/subtractions are in purple)
Turkey Sausage and Spinach Lasagna Rollups (from Clean Eating magazine)
1 tsp extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb extra-lean ground white turkey breast (I used sweet turkey italian sausage instead)
3/4 tsp gound cinnamon
1/4 tsp ground nutmeg
1 28oz can whole tomatoes in juice (I omitted this and instead made my homemade sauce)
1 tsp sea salt
8 sheets dried high protein or whole-wheat lasagna noodles
1 10oz box frozen chopped spinach, thawed
1 15oz container low-fat ricotta cheese
1 egg (I omitted this simply because adding an egg seemed weird)
3/4 cup shredded reduced-fat mozzarella cheese (I only used about 1/4 cup of cheese)
1. Cook diced onions on medium heat with 1 tsp olive oil. Add garlic in next. Then put in ground turkey and cook till no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes with juice and salt.Reduce heat to medium low, and let simmer for 20 min. Stir occasionally to break the tomatoes into pieces. (I changed this step and instead made my homemade sauce as I noted above--you could also easily use a canned sauce.)
2. Bring a large pot of water to boil. Cook pasta according to a box directions. Drain, rinse and allow to cool in a colander.
3. Preheat oven to 400 degree. Squeeze all remaining moisture from thawed spinach and place in a alarge bowl. Add ricotta cheese, egg and 1/4 cup of mozzarella chease to bowl. Stir until combined.
4. Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Now lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place rooled pasta, seam side down, into the casserole dish.Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella cheese.
5. Bake, covered with foil for 20 min. Rmove foil and broil for 5 min or untill roll-ups are browned and bubbly.Number of Servings: 8
Nutrition Information (per one rollup):
Total Fat 6.4 g
Saturated Fat 3.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 74.4 mg
Sodium 857.9 mg
Potassium 126.9 mg
Total Carbohydrate 20.3 g
Dietary Fiber 1.2 g
Sugars 7.1 g
Protein 27.4 g
I used a recipe for Whole Wheat Blueberry Scones and then made changes based on what I had.
2 cups whole wheat flour
1 3/4 cups unbleached flour
1/4 cup brown sugar (I used 2 Tbsp of brown sugar and the rest was Splenda for baking)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter (I used Promise light because it's what I had)
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries (I used 1/2 cup of thawed frozen blueberries and 2/3 cup of dried cranberries)
2/3 cup sunflower seeds
1 Combine first five ingredients in large bowl.
2 Cut in butter until mixture resembles coarse crumbs.
3 Stir in buttermilk just until moistened; stir in blueberries (and cranberries and sunflower seeds).
4 Turn onto floured surface and gently knead 10 times.
5 Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges, but do not separate.
6 Bake scones at 375 degrees for 30-35 minutes or until golden brown, and serve warm.
I only got 8 scones (but they're massive) and calculated the calories for each one to be 325.