Well, this is it, the final week! After four months (okay three, I did take December off), I'm finally closing in on this program. It's been fun, it's been hard, it's been intimidating, but I'm so glad I did it. I'm also glad to almost be DONE!
So what comes next? Maintenance sounds nice and easy, but it's almost scarier then being on a strict program. At least with the program there are rules, definite do's and don'ts. I plan to continue eating good clean foods, but hey, should a slice of cheese end up on my sandwich, so be it. Should a cookie land on my plate, oh well. Now I learn the ever going art of balance, and it really is an art isn't it.
And now I introduce to use these fantastic pasta rolls. I've seen similar things like these in the blogosphere for a while now, and I always thought they looked a bit intimidating. Oh my gosh, they are the easiest thing you'll ever make. I think these puppies took me all of three minutes to throw together. Once you have the filling and sauce ready, you're set. I made these when I was not eating cheese, but cottage cheese actually makes a wonderful creamy substitute and more protein, so if that's what you're looking for, give it a try, I posted both options in the recipe.
Pasta Roll-ups
Best of Clean Eating, by Clean Eating Magazine
Ingredients
1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb extra-lean ground turkey breast
3/4 teaspoon ground cinnamon (I omitted)
1/4 tsp ground nutmeg (I omitted)
1 28-oz jar tomatoes in juice
1 teaspoon 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 (I used cottage cheese)
1 egg (I used three egg whites)
3/4 cups shredded reduced fat mozzarella cheese, (I omitted)
Directions
In a large skillet, heat olive oil 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 show 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 a wooden spoon.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions. Drain, rinse and allow to cook 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 9x10 inch casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread one-eighth of ricotta mixture across the noodle and roll it up. Place rolled pasta, seam side down, into the casserole dish. 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 adn broil for five minutes or until rool-ups are browned and bubbly.
234 cal, 3g fat, 27 carb, 3g fiber, 7g sugar, 28g prot
