Zucchini Rollatini

Creamy, cheesy, tomatoey goodness! If you love lasagna like I do, you will absolutely LOVE this dish! Like I’ve said before, I love great food, but I love when it’s simple to make. This one couldn’t be easier. It looks and tastes beautiful, but anybody can make it.

The ingredients list is super simple, too.

Ingredients:

  • 3/4 C Rao’s Marinara {3 Greens}
  • 180g Zucchini* {3 Greens}
  • 1 Egg {1/3 Lean}
  • 2/3 C Reduced Fat Shredded Cheese {2/3 Lean}
  • 1 C Low Fat Ricotta {1 Lean}
  • 1 tsp Italian Seasoning {1 Condiment}
  • 4T Reduced Fat Grated Parmesan {2 Condiments}

Entire batch yields two servings. Each serving equals 1 Lean, 3 Greens, and 1.5 Condiments

*Equivalent to 1.5 C, but since you’re slicing on a mandolin, it’s important to weigh your zucchini.

One last thought: I saw a similar recipe online that yielded five servings, 1/2 Lean per serving, and 3 Condiments per serving. Personally, I don’t like to make a Lean & Green with so many servings. I prefer to eat a meal no more than two days in a row {and I don’t like to freeze meals}. I also like my Lean & Green recipes to be complete meals {1 Lean, 3 Greens} and I try to constrain the number of Condiments so I have room for almond milk in my daily shakes. That said, you could absolutely double or triple this recipe if you’re serving a family and/or you could add lean ground turkey if you want to add meat. In that case, I would suggest adding 7 oz of COOKED 98% fat free ground turkey {1 Lean} to the ricotta mixture, 120g Zucchini {2 greens} and 1/4 C Rao’s Marinara {1 Green}. I wouldn’t change the cheese proportions. That would turn the entire dish to three complete Lean & Greens and only 1 Condiment per serving.

Instructions:

  1. Preheat oven to 400.
  2. Slice zucchini using a mandolin.*
  3. Mix 2T parmesan, ricotta, Italian seasoning, and egg.
  4. Place marinara at bottom of pan.
  5. Roll zucchini with ricotta mixture and line up in dish.
  6. Cover with shredded mozzarella and remaining parmesan.
  7. Cook for 30 minutes or until toasted brown and zucchini is tender. 

PS. I so highly recommend using these gloves when working with a mandolin. Zero cuts. Zero worries. And so cheap. I will never use a mandolin again without them.


Cloud Bread

I’d heard about cloud bread {I also just found out it’s called revolution bread}, but honestly, it seemed like too much work for what it was. I love to cook and I love good food, but I also like recipes to be pretty easy. You will need a KitchenAid or hand mixer for this one {unless you’re cool with whipping egg whites by hand}, but my verdict: it’s more than worth it!

That’s the hard part. The easy part? The ingredients list is super simple.

Ingredients:

  • 3 T of light herbed cream cheese {3 condiments}
  • 3 Eggs {1 Lean}
  • 1/4 tsp of cream of tartar {.5 condiment}
  • 1/4 tsp of salt {1 condiment}
  • Everything Bagel spice {1 condiment}

One note: I used herbed cream cheese and love it. For a sweet cloud bread option {suggested by Sandy of Sandy’s Kitchen Adventures when we chatted about this last weekend}, use plain cream cheese and you can then top it after it’s baked with a cream cheese icing. If you want the option to go either way, definitely use plain cream cheese.

Entire batch yields 6 sandwiches {1 top, 1 bottom}. One serving equals TWO sandwiches, which equals 1/3 Lean & 2 condiments.

Instructions:

  1. Start with room temperature eggs
  2. Preheat your oven to 300 degrees
  3. Separate the egg yolks and egg whites
  4. Add cream of tartar and salt to egg whites and whip to very stiff peaks
  5. Combine the cream cheese and egg yolks until perfectly smooth
  6. Once egg whites are ready, delicately fold the egg yolk mixture into the egg whites until combined
  7. Line two pans with parchment and spoon out 12 equal dollops and flatten to 1/2-3/4 inches tall with the back of a spoon, keeping each dollop approximately 5 inches apart {You’ll see that I have a special “muffin top” pan, which worked beautifully for this. It is NOT necessary. A simple pan with parchment will do.}
  8. Sprinkle everything bagel spice on half of the tops
  9. Bake for 30 minutes until golden brown
  10. Allow tops to completely cool before you touch them or try to remove them from the pan. They are extremely flaky and need to firm up.

Tops can be stored in an airtight container in the fridge for 2-3 days {if they last that long.}


Broccoli Cheddar Soup

I don’t know about you, but sometimes I just really crave a good, hearty soup. And trust me, this one is SUPER hearty. In fact, it’s almost more like the consistency of chili in terms of thickness, although it’s mostly blended, so it’s not chunky like chili.

In fact, this would also make a great thick sauce to dress some proteins like chicken or a white fish. However, if you want it closer to soup consistency, just add an extra cup of unsweetened almond milk to thin it out. Each additional cup adds one condiment to the entire batch.

One thing you’ll learn about the way I cook is that I measure everything in grams. I don’t like using measuring cups as I find them to be less accurate. Plus, it’s easier to clean up when I use bowls and my scale (you can zero out after each ingredient and often put everything in one bowl, if a recipe works out that way). So for most recipes, I’ll include the gram weight as well. Feel free to do whichever works best for you. 🙂

Ingredients:

  • 3 cups of Broccoli {6 greens}
  • 248g or 1 cup part-skim ricotta cheese (2-3 grams fat/oz.) {1 Lean}
  • 112g or 1 cup fat free shredded cheddar cheese {1 Lean}
  • 16 oz. (2 cups) of unsweetened almond milk {2 condiments}
  • 1 tsp chopped garlic {1 condiment}
  • Salt & pepper to taste {optional condiment}

Entire batch yields 2 servings. Each serving equals 1 Lean & 3 Greens, plus 1.5 condiments.

Instructions:

  1. Cut florets from one head of broccoli, removing all stems, and chop
  2. In a deep pot, add a little cooking spray and warm the garlic (watch the heat so you don’t burn the garlic)
  3. Add in the chopped broccoli {does anybody else hear Dana Carvey singing? lol}
  4. Stir the broccoli for a few minutes until lightly cooked
  5. Add the almond milk and bring to a slow boil
  6. Add the ricotta and mix until well combined
  7. Use a hand blender until smooth, leaving a few pieces of broccoli in tact
  8. Add the shredded cheddar and mix until well combined
  9. Taste and add salt and pepper, if desired
  10. Separate into two or four servings