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you are what you eat - a food blog

thenommables:

Donuts (by terskih)

photoblogged:

Healthy Spinach Lasagna Rolls
Another A+++ recipe from SkinnyTaste. I could literally spend all day on her site. So much good healthy yummy food. And her photos are yummy to look at too. Oh, I shouldn’t indulge myself in food photos anymore. Supposedly you’re more likely to be overweight and stay overweight if you enjoy food photography too much… oops. I guess that means there’s no hope for me when it comes to losing weight. >.< Should I quit blogging and photographing food now?? Oh whatever. Haha.
This recipe is so yummy! We had it two nights in a row..and a portion for lunch on the third day. So good and FILLING! One of these lasagna rolls will really make you full. It doesn’t look like it, but you’ll feel really satisfied from it. So when you go to make this, make sure you just grab one first. Trust me! You’ll be full. The only reason you may make yourself grab seconds is because it was really good and you can’t help yourself. lol.
Spinach Lasagna Rolls from SkinnyTaste. My notations are italicized. When I calculated this in Weight Watchers, I got 5 points for each lasagna roll.
Ingredients
9 lasagna noodles, cooked (I don’t know why, but I cooked 10…)
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (I just used a jar of Prego..)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions
1. Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. 2. Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. 3. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. 4. To serve, ladle a little sauce on the plate and top with lasagna roll.
ENJOY!

gastrogirl:

gooey brownie pie with graham cracker crust.

gastrogirl:

spinach and mozzarella grilled cheese.

delishytown:

Baked Spaghetti Bolognese
We made spaghetti bolognese last night for dinner. Today we baked the leftovers with cheese on top. It was a delicious leftovers day!
In a heavy bottomed stew pot, saute chopped onions seasoned with salt and pepper.. Push to the side and add fresh grass fed organic ground beef, a little more salt and pepper. I always use grass fed ground beef, but it’s especially important in a dish like this where the meat is the main flavor of the sauce.
Let the meat sear and get color on the bottom, (also important for flavor). Add chopped celery, chopped carrots and chopped garlic. Mix with a wooden spoon and break up the meat as it cooks. Let these ingredients cook together until the meat is no longer pink. Drain off any fat. Add 7 or 8 chopped mushrooms.
Add 1 can whole peeled tomatoes, blended, 1/2 tsp cinnamon, 1/2 tsp dried basil, 1/2 tsp sugar, 1 cup red wine ( 1 cup water and 1 tsp chicken base), 1 tblsp tomato paste, ( I like the kind that comes in a tube, keep it in the fridge, and use it for stuff like this as needed), salt and pepper, and one bay leaf. Bring to a boil then reduce to low simmer, cover and slow cook for about an hour, stirring occasionally to prevent it from sticking or burning on the bottom.
Boil salted water for pasta. Heat oven to 400. Cook any pasta according to directions. Butter a small casserole dish, add noodles, top with sauce, add your favorite cheese on top, we used cheddar and parmesan, bake for 15 minutes until hot and bubbly. Yum!

gastrogirl:

spring pizza.

gastrogirl:

homemade mini wheat bagels with cream cheese.

gastrogirl:

crabmeat salad stuffed avocados.