Sunday, May 22, 2011
Hello, there! How's everyone's weekend so far? Beren and I have had a wonderful couple of days, good balance of work and play.
As I mentioned, Friday night we went to a local biker bar to celebrate their 36th Anniversary. We had a few drinks, did some people-watching, and enjoyed listening to the band.
Yesterday we met some friends at a restaurant/bar so that Beren could get his weekly dose of pool-playing; the man isn't happy if he's away from the table for too long! Last night we hung out at home, relaxing in the hot tub...ahhh....
Today we worked off some calories in the garden, I made sure to be right there supervising My Man while he was trimming the trees as he can get quite carried away with those power tools!
I've been doing quite a bit of cooking this weekend, both for myself and others. A workmate is going through a tough time, her 5 month old baby had open-heart surgery this week, so the women in the office did what women do when there's trouble. We cooked for her!
I made her some lasagna...
added a bagged salad kit and a loaf of bread, and delivered it to her door last evening. She was so appreciative, sent me a message on Facebook saying it was so good, they had it again for lunch today. For a girl who hates leftovers, this is high praise indeed!
Because there was no way I was gonna dip my fork into that delicious-but-fat-filled dish, I put together a lighter version for myself and my family today.
This is an old Weight Watcher recipe that I made years ago but hadn't saved, so happy that Gina posted it on her awesome website!
I had some baby portobella mushrooms on hand so I tossed them into the food processor and added them to the cheese/spinach mixture for more "meaty" taste and substance. I can't wait to dig into this tonight!
Spinach Lasagna Rolls
Gina's Weight Watcher 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
9 lasagna noodles, cooked
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
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
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.
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.
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.
To serve, ladle a little sauce on the plate and top with lasagna roll.
Well, now that dinner's prepared and ready to pop into the oven later, I'm going to don my bathing suit and head out to the pool. It's a hot, sunny day here in the Sunshine State!
Have a Beauty-Full Day,