Spinach Lasagna Rolls

Courtesy of Gina's Weight Watchers Recipes
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

Ingredients:

• 9 whole wheat lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz part fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:

1. Preheat oven to 350°.
2. 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.
3. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.
4. 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.
5. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Cover baking dish with foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
6. To serve, ladle a little sauce on the plate and top with lasagna roll.

Mexican Meatloaf

Adapted from a recipe in Weight Watchers Momentum booklet

Ingredients
1 lb. ground turkey breast (or ground chicken breast)
2 large egg whites (or 1/3 cup liquid egg whites)
1 cup cornbread stuffing dry mix (one box = 2 cups)
1 medium chopped onion
1/2 to 3/4 teaspoon chili powder (to taste)
1/4 to 1/2 teaspoon ground cumin (to taste)
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Directions:

1. Preheat oven to 375.
   
2. Coat a 8 x 11 baking pan with cooking spray.
3. Mix together turkey, egg whites, stuffing mix, onion chili powder, cumin, chilies, and half of enchilada sauce.
4. Place mixture in baking pan and shape into an oval (use your hands).
5. Bake for 1 hour. Top with remaining enchilada sauce and bake 10 minutes more.
6. Slice into 6 pieces and serve. Each serving = 4 points.
   

Beef, Bleu Cheese and Spinach Quesadillas

Courtesy of Weight Watchers.com

Ingredients:
1 lb. cooked lean ground beef
1/2 to 2/3 cup taco sauce, to taste
2 - 10 ounce packages frozen chopped spinach, thawed and squeezed dry.
8 large whole wheat tortillas (burrito size)
8 oz. crumbled bleu cheese - you can use less if you want
1 1/2 teaspoons red pepper flakes



Directions:

1. Stir together cooked beef and taco sauce. Add spinach and mix well.
2. Lay four tortillas on a flat surface and divide beef mixture evenly between them.
3. Sprinkle each tortilla with equal amounts of the bleu cheese and red pepper flakes.
4. Top each with a remaining tortilla.
5. Place one tortilla in a large preheated (medium-high heat) nonstick skillet* and cook 3-4 minutes on each side (pressing down with a spatula to melt the cheese and seal).
   
6. Repeat until all quesadillas are cooked.
7. Cut each into 8 wedges and serve. (Two wedges equals 3 points.)
   

*NOTE: I have a quesadilla maker, which makes it much easier. You can always bake them in a 350 degree oven for 10-15 minutes.

Balsamic Chicken and Peppers

Serves 6.

Ingredients:
3 Tbsp olive oil
6 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

1 red bell pepper, thinly sliced
1 yellow (or green) bell pepper, thinly sliced
1 pkg sliced Baby Bella mushrooms
1/2 large onion, sliced
4 cloves garlic, chopped
1 Tbsp tomato paste
1 cup balsamic vinegar (I only used 3/4 cup)
2 Tbsp honey
2 cups fat free chicken broth
1/4 cup Italian parsley (flat leaf), chopped

Directions:

1. Heat oil (medium high) in medium Dutch oven. Pat chicken dry and season with salt and pepper. Brown chicken on both sides (about 3-4 minutes each) and remove to a plate.
2. Add peppers, mushrooms, and onion and cook, stirring occasionally, until slightly soft (about 5 minutes). Add garlic and cook 1 minute. Add tomato paste and cook for 1 minute.
3. Add the vinegar and cook until reduced by half. Add honey and chicken broth, season with salt & pepper, cook for 5 minutes.
4. Return chicken to pot; reduce heat to medium, cover and cook for 15 minutes (until chicken is cooked through).
5. Remove chicken and cook sauce for an additional 5 minutes. Stir in parley and pour sauce over the chicken.
6. Serve over brown rice or a baked potato. Don't forget to add a salad.