Spinach Lasagna Rolls

 

 Here I go...gettin' all Italian again!  But what is the best thing you can do with homemade Ricotta  but make Lasagna?  What was a girl to do?

 I've wanted to try these rolls for some time in lieu of a standard pan Lasagna and they didn't dissapoint.  They would be really great to serve at a buffet, such tidy little bundles.
I based my recipe on several that I found...picking and choosing until I had, what I think, is the perfect combination!  I didn't add any meat and you certainly could...I just didn't want to drown out any of the flavor of that yummy homemade ricotta.
The rolls are set on top of a creamy bechamel, the same basic recipe I used in my Baked Ziti...When served, be sure and gather up some of the bechamel on the bottom of the pan!  (I forgot and most of it was left over...ugh!).

 

Ingredients

Bechamel Sauce

• 2 tablespoons butter
• 4 teaspoons all purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna

1 (15-ounce) Fresh or store bought Ricotta

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesean

3 ounces thinly sliced prosciutto, chopped

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet or parchment paper to prevent them from sticking.

Butter a 13-by-9-by-2-inch (cover with foil for easy cleanup). Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. 

Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture.

 Spoon marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 40 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.

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Homemade Ricotta Cheese

I made this again...I just had to see if it was as good the second time...and girlfriend...mmmmmm,mmmmm,mmmmm. 

I truly don't think this recipe got the attention it deserved the first time, so I am reposting, hoping you will give this a try. 

 If you can heat up milk, you can make homemade ricotta cheese and if you can't heat up milk, you should probably take up crochet, go for a walk and stop blogging recipes.  Not judgin'...just sayin'...

I must have an Italian gene somewhere...what is it about Italian food that just gets me?  Tomato, cheese, pasta, bread....it is the very reason I cook...or eat for that matter!  Making cheese has been on my bucket list for a long time...if I had any idea it was this easy, I would have done it a very long time ago. 
Once tasted, it will now be very difficult to buy in a grocery store ever again.   Served warm it is out of this world.   Not overpowering at all, just a nice subtle flavor.  I could almost describe it as under whelming, it is smooth, creamy, rich and simple all at the same time. From start to finish the whole process didn't take much more than an hour and most of that time is spent letting the cheese drain.
 I read for hours, (literally), every recipe for homemade Ricotta that I could find on the web.  I couldn't find two the same.  To curdle the milk some use buttermilk or yogurt, or lemon or vinegar.  I couldn't decide and I liked the idea of the lemon so I used lemon juice and also vinegar for an extra punch..next time I'll try it another way...or whey ...ha! I love cheesey humor!
I'll be using my fresh Ricotta tonite in lasagna rolls and I can't wait!  I was so tempted to whip up a fresh baguette this afternoon but didn't, such discipline...am I skinny yet?

I've listed the nutritional information and I think you will be pleased by the numbers.
This will only last about 3 days in your fridge so eat it up or share with those you love!

Serving size: 1/4 cup

Calories: 100

Fat: 5 grams

Carbs: 7 grams

Fiber: 0

Protein: 7 grams

WW Points+: 3

Ingredients

Yield: approximatly 3 cups of fresh Ricotta
8 cups whole milk

1 cup heavy cream

3 tablespoons fresh lemon juice, strained

3 tablespoon white vinegar

1 teaspoon good salt (I used Kosher)

Pour milk and cream in large stock pot.  Bring to a simmer on medium heat.  Cooking thermometer should reach 190 degrees (or just before boiling point).

While milk is cooking juice 2 lemons and strain.

When milk mixture has reached 190 degrees, remove from heat and add lemon juice, vinegar and salt.  Continue stirring for 1 to 2 minutes while curds form.

Allow to sit at room temperature for 10-15 minutes.

Double line a colander with cheese cloth.
Pour milk mixture in to colander.

Let drain for about 30 minutes...now there are many ways to do this and most folks just let it sit in the colander and drain...but not me!  I read somewhere that you can tie it to your faucet and it will drain faster, so I had to give it a try!  If you can get away with this without your family hauling you off to the foodie loony bin then I say give it a try!  Either way you will have good results!

When your Ricotta has reached desired consistency...remove from cheese cloth and store in an airtight container for up to 3 days.

This is just the first of my cheese making endeavours...I can't wait to try mozzarella...stay tuned!

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Cinnamon Apple Cake

As my friend Anna said to me yesterday...' For me, food and weight are associated with quantity...you should eat the things you love in moderation'.  That was all  I needed to hear to break out the cake pans!  Jeeze, I'm so easy.  
The good news is that this is a lightened up version.  It was adapted from Cooking Light and rated 5 stars by the readers.  It can be served as a dessert or breakfast coffee cake and it's a snap to make! 
The cream cheese gives it almost a bread pudding consistency.  I used Granny Smiths but you could substitute any tart apple.  Make sure and not mince the apples, the chunks give it 'character'.
You know you have made an all time favorite when your husband emails you first thing after he gets to work to tell you how yummy something was ...and I got that email this morning...yay! husband validation first thing in the morning...it's gonna be a good day!

Servings: 12

Calories: 281

Fat: 8.7

Carbs: 46.3

Fiber: 1.2

Protein: 4.8

WW Points+: 8

Ingredients

1 3/4 cup sugar, divided
1/2 cup stick butter, softened
1 teaspoon vanilla extract
6 ounces block style, low fat, cream cheese, softened
2 large eggs
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons ground cinnamon, seperated
3 cups chopped, peeled Granny Smith apples 

Preheat oven to 350 degrees. Coat 9 inch square cake pan with cooking spray.

Beat 1 1/2 cups of sugar, butter, vanilla, and cream cheese until well  blended.  Add eggs, 1 at a time, beating well after each addition.

Add flour, baking powder, 2 teaspoons cinnamon and salt, beat until well combined.

Combine 1/4 cup sugar and cinnamon.  Sprinkle 2 tablespoons of the sugar, cinnamon mixture with the apples and toss. 

Add apple's to cake batter.

Pour batter into prepared cake pan. Sprinkle remaining sugar, cinnamon mixture on top.

Bake at 350 for one hour or until the cake puffs up in the middle and the edges pull away from the sides of the pan.   Would be great with a scoop of vanilla ice cream!

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Slow Cooker Pork Posole

Must be winter in Seattle!  Everything I post latley is hot and in a bowl! 

Posole is a hearty stew from Mexico.  Traditional accompaniments include chopped lettuce, cilantro and lime, but a dolop of sour cream would'nt hurt either.
An unusual ingredient in this dish is hominy. Hominy is corn that has been processed to remove the hull and germ.  When ground, you get grits!  So if you are a grit or polenta lover, you will love this stuff!   It adds a great deal of flavor to this stew and although you can substitute corn if you prefer, you won't get near the same results.

Servings: 6

Serving size: heaping 1 cup

Calories: 260

Fat: 12 grams

Carbs: 16

Fiber: 4

Protein: 22

WW Points+: 7

Ingredients

1 1/2 pounds boneless pork, cut into 1 1/2 inch chunks
1/2 teaspoon salt
1 teaspoon olive oil
2 cups reduced sodium chicken broth
1 large onion, chopped
3 garlic cloves
1 chipotle en adobo, minced plus 1 tablespoon adobo sauce (*see note below)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 14 oz can chopped tomatoes
1 15 oz can hominy, rinsed and drained
Chopped romaine, radishes and cilantro
Lime wedges

Chop pork and sprinkle with salt.
Heat olive oil in skillet on medium high heat.  Add half the pork and cook, turning occasionally, until browned, about 5 minutes.  Transfer pork to 6 quart slow cooker and repeat with remaining pork.

*(For those not familiar with Chipotle: Chipotle are smoked jalapeno peppers that have been cooked in a thick sauce.  Personally I like the sauce more than the hot peppers themselves.  If you don't like a lot of heat, remove as many of the seeds as possible.  Remaining Chipotle can be kept frozen for several months. In a pinch, a decent substitute for Chipotle is smoked paprika.)

Add the broth, onion, garlic, chipotle, adobo, chili powder, oregano and cumin; mix well. Top with tomatoes and then the hominy in even layers.

Cover and cook until the pork is fork tender.  4-5 hours on high or 8-10 on low.

Serve the posole in soup bowls with the lettuce, radishes, cilantro and lime wedges on the side.

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Stewfato (Chicken Stew)

A simple to prepare Italian chicken stew with a middle eastern flare...huh?  Italian and mid-eastern?  Crazy Kathi has lost her foodie mind!  I'm not sure how they both work, but they just do!  Stewfato is an Italian name but the couscous, a slap of cinnamon and some crumbled feta are definitely mid eastern!  Just take my word on this, it's easy, quick and very tasty.  Low in calories and WW points.  You can throw this all in a crockpot and get the same results.

The nutritional info does not include couscous or feta but I find a 1/3 cup of whole wheat couscous and 2 tablespoons of crumbled feta is plenty and that would add 3 WW Points+ (oh, and don't use fat free feta...yucko!)

Servings - 6

Serving Size - 1 1/4 cups

Calories - 261

Fat - 11.9

Carbs - 17.7

Fiber - 3.6

Protein - 17.5

WW Points+ - 6

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Roasted Carrot 'Fries'

These are so simple, I debated whether I should post them or not...but when I shared this recipe with my fellow Weight Watcher buddies they thought it was a great snack.  Dip in Dijon and you still have zero points.
Zero points my friends....zero points.  Ahhhhh!

Preheat oven to 400 degrees

Peel carrots.  Slice into julienne strips.  (you can also use the little baby carrots that are already peeled). I just like them to look as much like a french fry as possible :)

Line baking tray with foil for easy clean up and spray well with nonstick spray.
Spread carrots out on baking sheet so they lay flat and spray with more non stick spray.  Roast for about 15 minutes then give them a turn and bake another 10 minutes or so.
 If you have a convection oven, this works well to brown them up quickly before they get soft.

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Chicken Lettuce Wraps

These taste almost identical to PF Changs but are half the work and very low calorie.
I use Yoshida's sauce for a lot of the flavor and the water chestnuts are essential to this recipe or you won't have that wonderful crunch!
 I know there are some who would turn their little foodie noses up at the use of the Yoshida sauce, but I'm telling you...you can mix your soy, ginger, sesame oil, cook, then thicken with cornstarch...or you can crack open a bottle of Yoshidas!  It has a deep rich flavor and on a busy weeknight it is a quick trip to flavor town!
 Keep some leftovers to pack for lunch the next day...with some lettuce leaves on the side this dish travels very well!

Servings: 6-8

Serving size: heaping 1/3 cup 

Calories: 62

Fat: 2

Carbs: 4

Fiber: 1

Protein: 8

WW Points+: 2

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'Egg' Muffins

I started making these years ago during my South Beach diet phase....the diet didn't last but these tasty morsels did!  They are a regular staple for me...so easy to grab on the go and check out the numbers...very low cal, high protein, healthy little wonder nuggets!  You don't even need to dirty a bowl to make them either.  I am an egg head...I love eggs of all kinds and all preparation's.  I eat these cold for snacks. 2 of them for 140 calories and only 2 WW Points+...yahoo!
Choose your favorite veggie and 1 tablespoon of cheese or Canadian bacon and the numbers won't change much...if you go heavy on the cheese or add regular bacon (yum!) then you might want to add a few calories and a WW point. 
I'm fairly particular on what brand of egg product I use, there is a big difference in flavor.  My first choice is ReddiEgg (in photo) which you can get at Trader Joes, second would be Safeway brand, followed by Egg Beaters.  The Kirkland brand at Costco doesn't taste like anything...very bland...hard to tell if you are eating something or not...too bad too, 'cause they are about half the price.
These numbers are based on 1/3 cup egg product, 1/4 cup veggies and 1 tablespoon of light grated cheese or feta.

Servings: 12

Serving Size: 1 muffin

Calories: 69 (omit cheese and it reduces to 50!)

Fat: 2.5

Carbs: less than 1

Fiber: 1

Protein: 7

WW Points+: 1 (can I hear a oh yah!)

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