After my workout, I ran some errands aka went to Giant to get FOOD for the week! Oh man I don’t think I have ever been so excited to go grocery shopping. I am a bit angry and Giant though, who knew they didn’t have Eggplant!? Maybe it was just the Giant I went to (it wasn’t my regular Giant store, bad idea). I should know better than to try and shop in a new grocery store when I have a million things to buy. Anyway I came back and took Ella for a walk and we saw this pretty tree:
Although winter seems to want to stick around, the trees have a different idea. Look even the flower bulbs I planted 3 weeks ago are coming up!
YAY! I still have a bag and a half of flower bulbs to plant, but haven’t been able to because it’s been raining everyday for seems like the last month, ugh. Oh well, I will get to them sooner or later. After our walk, I made myself some lunch:
Yummy chicken salad sandwich, veggies chips from Trader Joes, and an apple. I used the canned chicken from Costco a little mayo, and some cheese. Super yummy. After lunch I doodled around the inter-webs until it was time to make DINNER! Oh man I love cooking, it makes me so happy. Tonight I started making recipes from my Clean Eating magazine, I made “Pasta Roll-ups”.
1 tsp Extra virgin olive oil
1 Small Onion, finely chopped
1 clove garlic, minced
1 lb extra-lean Ground Turkey
¾ tsp ground cinnamon
¼ tsp ground nutmeg
1 (28-oz) jar tomatoes in juice
1 tsp sea salt
8 sheets dried high-protein or whole wheat lasagna noodles
1 (10 oz) box frozen chopped spinach, thawed
1 (15-oz) container low-fat ricotta cheese
¾ cup shredded reduced fat mozzarella cheese
In a large skillet, heat EVOO over medium heat. Add onion and cook until softened, about five minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula. Cook until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes, their juice and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with wooden spoon.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions. Drain, rinse and allow to cool in a colander.
Preheat oven to 400°F. Squeeze all moisture possible from thawed spinach and place in a large bowl. Add ricotta cheese, egg and a quarter-cup mozzarella cheese. Stir until combined.
Spread one cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place rolled pasta, seam side down. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining half-cup mozzarella.
Bake, covered with foil, for 20 minutes. Remove foil and broil for five minutes or until roll-ups are browned and bubbly.
Nutrients per Serving: Calories: 234, Total Fat: 3g, Sat. Fat. 0g, Carbs: 27 g, Fiber: 5g, Sugars:7g, Protein: 28g, Sodium: 508 mg, Cholesterol: 76mg
This is what it looked like in the book,
After I mixed all the ingredients and rolled up the pasta this is what it looked like before I put them in the oven:
They looked pretty yummy, 25 minutes later:
After dinner we headed over to Bonefish Grill to have some drinks with Sean, Brandy and Hyojon, before our movie. We went and saw Limitless, and I fell asleep because the graphics were making me nauseous. But from what I did see, there wasn’t really anything special about the movie.
Okie folks I’m off to bed!