Skinnylicious Lasagna Roll Ups

Oh hey everyone! Don't worry I didn't forget about you! There has been SO MUCH going on. All good things, of course. I have an exciting announcement (not food or blog related) that I will be able to share tomorrow! As most of you know, I have been busy planning a wedding and training to be a future house betch. In addition to planning a wedding I thought it would be a fantastical idea to get certified to be a personal trainer. I'm really enjoying it, but JEEZ it is a lot of work. But like I said, this is all part of my plan to not only be a House Betch, but to be a SUCCESSFUL BALLER House Betch.

Anyway, I've been trying to eat healthy since I am at the less than two month countdown for the wedding and I had my dress fitting a couple of weeks ago. So to help curb my crazy cravings of chiptole or anything else unnecessary during lunch, I made a yummy vegetarian dish. I came up with a super original name...Skinnylicious Lasagna Roll Ups. I'm amazing. I know. Please everyone, hold your applause. Here goes the recipe!

Skinnylicious Lasgna Roll Ups

What you will need:
8-10 Whole Wheat Lasagna Noodles
10 oz (or whatever size) bag of Frozen Spinach (thawed)
15 oz part-skin ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/4 tsp Italian seasoning
1/8 tsp salt
1/8 tsp black pepper
24 oz jar of Italian Pasta sauce
1/2 cup low moisture, part-skim, shredded mozzarella cheese

Instructions:

1. Preheat your oven to 350 degrees. While that is preheating begin boiling a pot of water for your lasagna noodles. I recommend using a larger pot since they are long. 
2. Begin defrosting your Spinach, or if you are a proactive patty take it out earlier in the day and let it defrost in the sink. After the spinach is defrosted, use a strainer to get rid of all the excess water and place into a medium sized bowl
3. Once the water is boiling, cook your lasagna noodles until they are al dente. I recommend putting them in 3 at a time because as I said they are long and thick so they don't soften as easy as regular noodles. I would keep them in boiling water for about 12 minutes. You want them to be al dente, not soggy.
4. After the lasagna noodles are cooked, lay them on wax paper and carefully pat them dry.
5.  Moving back to the spinach in the medium sized bowl, add your ricotta, Parmesan cheese, egg, salt, pepper, and Italian seasoning. Mix well until everything is combined!
6. In a 10 x 7 inch baking dish, pour in half of your pasta sauce to coat the bottom.
7. Returning back to the lasagna noodles, I recommend keeping a paper towel handy as this can get messy. Spread about 1/4 a cup of the spinach mixture evenly over each noodle. CAREFULLY roll the noodles and place them seam side down in the baking dish.
8. Repeat step 7 until you run out of mixture or noodles. 
9. Once all of the noodles are rolled up, pour the remaining sauce over the noodles. The sauce helps to keep the noodles hydrated during the baking process. Top each roll up with a pinch of Mozzarella cheese.
10. Cover the top of the baking dish with foil and back for 40 minutes.

Serve right away or put in the refrigerator for a yummy lunch throughout the week! 

Also, for all of you calorie counters out there, each roll up comes out to approx 200 calories. And coming from a girl with a bottomless pit for a stomach, one roll for lunch will leave you very satisfied! Not full but definitely not hungry!

Honey Chicken

Do you ever get into things thinking, wow this is a great idea then quickly realizing you are freaking crazy? Well, hopefully i'm not alone on this, but I am at that point. I'm getting married in April so I am in pretty deep with wedding planning, I started this blog, and I also signed up for a Personal Training Certification class. I had been thinking about doing this for a while and the second 2015 hit, I figured, there is no better time than now! Right, well I must have drank 4 or 5 glasses of wine when I made that decision. It is A LOT of work, and doing it while wedding planning, and working, and living...OY I'm breaking a sweat just thinking about it. But hey! I'll be happy when I reach my goal! Speaking of, any local FLIPADELPHIANS wanna get in shape? Lemme know, I'd love to train you!

My time is so precious that I haven't even had the time to get a Mani and Pedi. My dogs are in need of a pedi, and my engagement ring has been crying every time I try and put it on in the morning. It says, "hell you think I'm going on that finger without fresh polish and those heinous cuticles...you gotta be kidding me!" Also, being this busy has caused me to think that my engagement ring is talking to me. UGH!

Anyway, enough complaining. This house betch is so excited for all that 2015 has to offer. Life is so precious. It is important to take advantage and live out every moment. So that is exactly what I'm doing. 

OK enough with the deep thinking and words of wisdom, do you want some dinner? DUH! My family surprised me during my bridal shower back in October with an amazing cook book that has all of my family and friends favorite recipes. One of my main motivations for starting this blog was to share some of these amazing recipes (not the secret ones). My past Jewish Great Grandparents would roll over in their grave if I gave away that brisket recipe! One of the recipes in the book is Honey Chicken. This was given to me by my wonder future mother in law, Marci! It is such an easy week night dinner. Perfect for people who are going crazy with a million things to do. I can even imagine what it's going to be like with Kids running around my house...House betch goals.

Honey Chicken

What you'll need:

Boneless/Skinless Chicken Breasts (however many you want to cook. This can be for one person or a whole family!)

Paprika

Garlic Powder

Honey

Pepper and Salt

Olive Oil

*Optional: Crushed Red Pepper*

Instructions:

1. Preheat your oven to 350 degrees
2. Take your chicken out and place the breasts on a cutting board. Cover them in saran wrap. Get out a mallet and begin pounding your chicken. Really take your stress and frustration from your day out on these babies. This will ensure that your chicken cooks evenly and you don't have to keep throwing it back in the oven for raw pieces.
3. Place your chicken breast in a Pyrex dish or any over safe/non-stick dish.
4. Drizzle Olive Oil over your chicken and season with a pinch or two of salt and a pinch or two of pepper
5. Take your garlic powder and shake it over your chicken. I guess it equates to about a tablespoon, maybe less of garlic powder.
6. Take your paprika and just go to town on that chicken. Don't be shy! Make sure your chicken is basically red, covered in paprika.
7. Next comes the honey. Squeeze the honey over your chicken. Again, however much you want.
8. Now, flip your chicken over in the dish and repeat steps 4-7.
9. If you want to add a little spice, take some crushed red pepper flakes and sprinkle a few over the chicken.
10. Place the chicken in the oven for 35-40ish minutes.

This is an easy weeknight dinner that you can throw together rather quickly, put in the oven and multitask with the million other things you've got going on in your life, while it cooks! Enjoy with some kind of rice, asparagus, green beans or steamed broccoli. Simplicity is key!

About Moi

Hi Everyone. Lindsay, here! I hope you enjoy my ramblings about life, food and becoming a house betch. I'm "in-training" so anything I say should not be taken seriously. Who am I kidding, EVERYTHING I say should be taken seriously! I'm self diagnosed with ADHD so you will find a multitude of topics on here. Basically everything I love. Food. Cheese. Workouts. All things pumpkin (What do you expect? I'm a basic white betch?). Dogs. My dogs of course. Mostly just pictures of dogs that make you want to squeeze their bellies and kiss their big wet noses.

Anyway, thanks for stopping by!