Fall In Love With More Free Templates! Click Here To Get Your Own Smitten Blog Design... »

Sunday, August 1, 2010

Spinach and Ricotta Stuffed Chicken

Submitted by Timara

6-4oz. boneless, skinless chicken breasts

1 tbsp extra virgin olive oil

6 slices turkey bacon

1/2 sweet onion chopped finely

3 garlic cloves, minced

10oz. package of frozen spinach, thawed

1 egg

1 cup part-skim ricotta cheese

freshly ground black pepper and nutmeg, to taste

1/2 cup low sodium chicken broth

Preheat oven to 400 degrees F.

Place chicken breasts between two sheets of waxed paper. Pound until they are approx. 1/4" thick, using a meat mallet, or other heavy broad sided object.

Set aside.

Heat oil in non-stick skillet over medium heat.

Add turkey bacon and let cook until just beginning to crisp around edges (about 3 min.).

Add onion and garlic and continue to gently sautee' until soft (about 3-5 min.).

Remove from heat.

Wring out defrosted spinach of any access water.

The spinach should be dry to the touch.

In a bowl, lightly beat egg.

Add turkey bacon mixture, spinach and ricotta.

Mix to combine. Season to taste with pepper and nutmeg

Lay a chicken breast on a flat surface.

Scoop a small amount of the spinach mixture toward one end of the breast.

Roll the chicken, tucking sides in to prevent any spinach mixture from escaping.

Place in oven-proof baking dish, and continue with remaining breasts.

Pour chicken broth around the chicken into the bottom of the dish.

This will help prevent the dish from drying out.

Season the top of the stuffed chicken with salt and pepper.

Cook, uncovered, for approximately 20 minutes, or until the top of the chicken is just staring to turn golden.

Serve immediately while still hot.

Mexican Whole Wheat Calzones

Submitted by Kate

1 15 ounce can black beans, rinsed and drained

1 cup Mexican blend cheese

1/2 cup green enchilada sauce

1/2 cup jarred roasted red peppers, drained and chopped

1/2 cup frozen corn, thawed

whole wheat pizza dough

olive oil

1/4 cup parmesan cheese, grated

Serve with Salsa and Sour Cream


Preheat oven to 400 degrees. Line large baking sheet with foil. Lightly grease foil; set aside.

In a large bowl combine beans, cheese, enchilada sauce, peppers, and corn; set aside.

Unroll each pizza crust and cut each crust in half crosswise and lengthwise to make eight pieces. Divide bean mixture evenly onto half of each portion. Fold dough over to enclose filling; press edges to seal. Place on baking sheet. Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese.

Bake in oven for 18 to 20 minutes or until browned. Serve with salsa and sour cream.

Cheese Tamale Pie

Submitted by Leigh
1 lb ground beef

1 onion chopped

1 bell pepper chopped

1/2 cup salsa

1 15.5 oz can pinto beans drained

1 14.5 oz can diced tomatoes, drained

1/2 tsp salt

2 cups cheddar cheese (divided)

1 1/3 cup self rising yellow cornmeal

1 cup milk

1 egg, lightly beaten

Preheat oven to 400. Cook first 3 ingred in skillet and drain. Add salsa, beans,

tomatoes, salt. Simmer 5 mns. Pour mixture into baking dish. Sprinkle with 1 cup


Whisk cornmeal, milk, and egg and remaining cheese. Spread over beef mixture.

Bake 20 minutes.
To freeze: cool completely, cover with foil. To bake after freezing: Heat oven

to 350, remove foil and bake 1 hour. To bake thawed, reduce to 45 mins.

Low Guilt Lasagna

Submitted by Michelle

9 whole wheat lasagna noodles

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 medium zucchini, sliced

1 medium eggplant, sliced

2 (28 oz.) cans crushed tomatoes

1 (6 oz.) can tomato paste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

16 ounces part-skim ricotta cheese

1/2 cup grated Parmesan cheese

1 cup grated mozzarella cheese


1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry.

2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes.

3. In a small bowl mix together the ricotta and Parmesan cheeses.

4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside.

5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat.

6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese.

7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned.
Serves: 9
Nutrition Content (per serving):

329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium