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Penne Al Forno

2/24/2015

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6-8 servings
(If you are doing the 21-Day Fix, use your green container to measure 1 serving: 1 yellow, 1 red, 1 green (or if you use marinara sauce it's 1 purple) and 1 blue per serving)

Ingredients:

1/2 box of whole wheat pasta (I used penne)
1 red container (about 3/4 of a cup of part skim ricotta cheese
1 jar of tomato sauce or marinara (make your own or use store bought; if you use store bought, make sure you read the ingredients and choose one with low sodium or no salt and a low sugar count or no sugar at all)
1/2 lbs of 93 % lean ground turkey
1/2 cup of shredded cheese (I used 1/2 Parmesan and 1/2 mozzarella)
1 tsp balsamic vinegar
1 tsp of honey (optional; I used 2 packs of Stevia)
1 tbsp each: garlic powder, onion powder, Mrs Dash Salt-Less Italian Seasoning, oregano, basil, and black pepper

Instructions:

Preheat oven to 350F.
Cook the noodles until al-dente. While pasta is cooking, brown the ground turkey. Drain turkey of any excess fat renderings after cooking (since I used 93 % lean meat, I didn't have to drain). In a large bowl, combine the ricotta, pasta sauce, honey, seasonings, cooked ground turkey, and the cooked and drained noodles. Stir until well combined.
Pour mixture into a pan or casserole dish. Sprinkle cheese on top.
Bake at 350F for 20 minutes, or until the cheese has melted and is bubbly.

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Mike's Chicken Pesto Lasagna Rolls

2/20/2015

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12 noodles (1 noodle was enough for me, my husband ate 2; so this feeds 6-8 people)
(For those of you doing 21-Day Fix: 1 yellow, 1 blue, 1 red, 1/2 purple, 1 orange per noodle)

Ingredients:

12 whole grain lasagna noodles
1 1/2 cups of shredded mozzarella cheese

1 (15 oz) container of part skim ricotta cheese
1 egg
1 tsp of minced garlic
1/3 cup of grated Parmesan cheese
1/2 tsp of pink Himalayan sea salt
1/4 tsp of fresh ground pepper
1/2 cup of pesto (you can make your own - recipe in the Dips, Dressing & Sauces section)
2 cups of of cooked, shredded chicken (you can use store bought rotisserie chicken or cook some chicken breast)
2 cups of marinara sauce (make your own or use the store bought; if you use the store bought marinara, make sure it's the sugar-free kind and low in sodium; my preferred brand is Muir Glen)
1/4 cup of cottage cheese blended smooth (I didn't use any)

Instructions:

Cook lasagna according to the package directions. Drain and spread on your working surface. 
Preheat oven to 350F. 
Combine the ricotta, egg, Parmesan, garlic, salt, and pepper in a mixing bowl. Spread evenly on all noodles. Then spread the pesto evenly on all noodles. Do the same with the shredded chicken. Roll up all noodles and place them in a baking dish. 
If you use cottage cheese, mix it with the marinara. Spoon evenly over each noodle. Then sprinkle with the mozzarella. 
Bake at 350F for about 30 minutes (until bubbly)
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    Author

    Wife, mommy, fitness & nutrition coach and child loss survivor!

    PLEASE NOTE:
    IF YOU ARE DOING THE 
    21-DAY FIX OR 21-DAY FIX EXTREME PROGRAM, I ADDED THE NUMBER OF CONTAINERS TO THE MAJORITY OF MY RECIPES. THE RECIPES WITH A CONTAINER COUNT ARE FIX-APPROVED!

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