Stuffed Chicken Rollatini Recipe Review

I am loving this blog. I've mentioned it before but it really has some great, lower calorie recipes. I made another one last week from there...and it was delicious!

I attempted this recipe for Stuffed Chicken Rollatini. I modified it slightly to clean out a few other veggies we had in our fridge, but mostly used the original recipe. It was awesome. It was probably my favorite recipe I've made in a long time. It was very flavorful and filling. And look at how pretty!

Here's the slightly modified recipe I used:

Ingredients:
Chopped garlic (says 4 cloves, I just used a bunch!)
1 1/2 cups (1 medium) zucchini, shredded
1 red pepper finely chopped
1/2 cup onion finely chopped
1/4ish cup Romano (I used Parmesan) cheese
Shredded Mozzarella
8 thin chicken cutlets (I just cut in half 4 thicker chicken breasts)
1/2 cup Italian seasoned bread crumbs
Lemon juice
Olive oil
Baking spray

Directions:
In a large skillet, heat olive oil and saute garlic and onion for a few minutes. Add zucchini, peppers, 1/4 cup Romano/Parmesan cheese, salt and pepper and saute for about 3 or 4 minutes. Set aside to cool. When cool, combine with mozzarella.

Preheat oven to 450. Spray baking dish with non-stick cooking spray. Dry chicken cutlets and lay on working surface. Spread 3 tbs zucchini mixture on each cutlet (make sure to spread flat, not just lump in the middle). Loosely roll each up and place seam side down.

Combine breadcrumbs, 2 tbsp grated Romano/Parmesan cheese in one bowl. In other bowl combine 1tbsp olive oil and some pepper. Dip chicken in lemon juice bowl first, then bread crumbs bowl. Then place seam side down in baking dish. Bake 25-30 mins

Here are the chicken rollatinis ready to go into the oven! Yum!

Close up! Look at all that yummy stuffing!

The recipe sounds complicated but really its not that bad. I discovered that its important to spread the zucchini mixture out on the cutlet and not to lump it in the middle or it won't roll up well. I also found out that if you put a lot of the zucchini mixture in the middle of the chicken when you dunk it in the 2 bowls, some will fall out. So I ended up stuffing the excess zucchini mixture into the ends of the already rolled up chicken in the baking dish, if that makes any sense!

But anyway, not too hard to make and great results! This is really flavorful with all the veggies, cheese and the lemon juice sauce. Its also crusty with the bread crumbs. Yum!! And she says one cutlet has 171 calories! Making this one again!

Spinach Lasagna Roll Ups Recipe Review

Well, friends, I am sad to say I think the vegetarian thing is over. It has turned into more of a general effort of eating more fruits and vegetables. I am doing really good on that! I have been trying to make more vegetarian meals for us, but I'm just not sticking to a strict diet. In that spirit, I made a really yummy recipe this week.

It was Spinach Lasagna Roll Ups. I got the recipe here. It is a really neat blog with all kinds of "skinny" recipes. This recipe was pretty easy to make too. I made a few minor changes to the recipe. I used whole wheat lasagna noodles and cottage cheese (with a little mozzarella mixed in) instead of the ricotta cheese for the stuffing. Here is the modified recipe I used:

Ingredients:

9 lasagna noodles cooked and patted dry

10oz frozen spinach, thawed and drained

15oz cottage cheese

1/2 cup grated Parmesan cheese

1/4 cup Mozzarella cheese

1 egg

32 oz marinara sauce

Directions:

Preheat oven to 350 degrees. Combine spinach, cottage cheese, 1/2 mozzarella cheese, Parmesan cheese and egg in a medium bowl. Salt and pepper to taste. Set that aside. Ladle marinara sauce to cover bottom of 9x12 baking dish.

Place cooked lasagna noodles on wax paper on counter. Take a good size spoonful of the cheese mixture and spread evenly over each lasagna noodle. Carefully roll each noodle up and place seam side down on backing dish.

Ladle sauce over noodles in dish and top each dish with a little mozzarella cheese. Place foil over baking dish and bake in over for about 35 minutes. Remove foil and bake for the last 5 minutes to brown cheese slightly.

Enjoy!

The Roll Ups turned out really well! Steve said they were delicious. I enjoyed them too.  See how yummy they looked! (You can tell they are good because half the pan was gone before I remembered to take a picture!) ha ha!

This recipe went over really well at our house. The leftovers are even gone, so you know that's a good one! 

Baked Tilapia Recipe Review

So in the spirit of cooking healthy, I tried out this this recipe for Baked Tilapia. It was super yummy!! And pretty!

Here is the modified version of the recipe that I used:

1/4 cup pasta sauce
EVOO
4 or 5 good size Tilapia Filets
1 Onion sliced
2-3 Peppers sliced (I used red, yellow, and green)
Butter

In a bowl mix the pasta sauce and any other spices you might like to use with some EVOO. Spread some more EVOO on the bottom of a glass baking dish. Arrange the tilapia filets on the baking dish and place a spoonful of the sauce on each filet. Arrange pepper and onion slices around the filets. Bake in a 350 degree oven for about 15 mins. For the last 2 minutes place a tiny amount of butter on each filet and broil.

This dish is super simple and comes out looking and tasting great! Steve and I both really liked it. I'm sure you could put other veggies like carrots or zucchini in and it would taste great too. I am definitely makin this one again!

Veggie Lasagna Recipe Review

A recipe that I recently tried was a Veggie Lasagna recipe I got from Jordan. She and Kim made it for a family gathering and it was so yummy and packed full of veggies that I had to try it! I was nervous I wouldn't be able to do a good job, but man it was so good! The recipe is super easy too, its just time consuming. But the end result was totally worth it!

Look at how yummy it looks:

Veggie Lasagna ala Jordan and Kim

Ingredients:
Chopped veggies (I used zucchini, red/yellow peppers, shredded carrots, onions, garlic, mushrooms)
Fresh Spinach (I forgot to get this so I didn't put it in, but I'm sure it would be awesome.)
Your favorite marinara sauce (I used 2 jars of Ragu sauteed onions and garlic)
Lasagna noodles (boil or no boil, if you use noodles that need boiling obviously boil them first :)
Cottage Cheese
Parmesan Cheese
Mozzarella Cheese
2 Eggs
Spices of your choosing (I used Thyme, Italian Seasoning, Oregano and Garlic Salt)

Directions:
Chop up all the veggies and saute them on medium low just to get some of the juice out and get them to a nice texture. Drain the liquid.
Mix together the cottage cheese, eggs and spices. Set aside.
Layer in baking pan:
Layer of marinara sauce
Layer of noodles
Layer of the cottage cheese mixture (spread evenly)
Layer of fresh spinach
Layer of all the veggies you sauteed
Layer of Mozzarella/Parmesan and any other cheese you like
Keep layering like that until you fill up the pan. It only took me 1 time through to fill mine up!
Cover with foil and bake in 350 oven for about 45 mins. Broil for the last few minutes to brown the top cheese.

This was so delicious I can't even say enough. It tastes awesome and has so many great veggies in it! You really can't taste the individual veggies, but they make such a great flavor and texture that it is just amazing. You don't even miss meat at all or the heavy cheese. The cottage cheese mixture is awesome in this too. It was delicious. I think the whole pan was gone in about 3 days at our house! ha! So yummy!! Thanks again for the recipe, Jordan and Kim! We will definitely be making this again!!