Cheesy Lasagna Rolls

As of late, I've had a colossal craving for Italian foods. Looking through some blogs, I tried out a wonderful recipe for Spinach Lasagna rolls, but sadly, I dislike Spinach. Regardless, I had to play with skinnytaste.com's recipe.

Prep: 10 minutes / Cook: 50 minutes / Serves: 8

Ingredients
16oz fat free ricotta cheese
3-4oz reduced fat mozarella cheese (I used 4 servings of mine, which was 104g. D:)
2oz romano cheese
1 jar tomato sauce (I got ragu, sugarfree.)
8 lasagna noodles (My choice was Ronzoni Healthy Harvest)
1 egg
Salt (to taste)
Pepper (to taste)
Garlic power (to taste)

Directions

1. Preheat your oven to 350 and prepare 8 lasagna noodles as it's package informs you.

2. In a medium sized bowl, mix together the ricotta, half of the mozarella cheese, egg, and finally the romano, salt, pepper and garlic powder to taste.

3. In a medium sized baking pan, coat the bottom with a thin layer of sauce.

4. Take one lasagna noodle and spoon in an eighth of the cheese mix across the center of the noodle. Roll the noodle and lay in the sauce pan, seam side down. Repeat for each noodle.

5. Once all of the cheese rolls are in place, coat the rolls with the remaining sauce and sprinkle the remaining amount of mozarella cheese over them as well.

6. Cover the pan with tinfoil and bake for 40 minutes.

Enjoy!

WW P+: 5 (1 roll per serving)

Turkey Tacos!

There's no denying I absolutely love tacos and these taste just as good, if not better, than beef tacos. :) I've been making these tacos for about two years and for awhile 'Tuesday Tacos!' became a bit routine in my life. Well, today is Thursday rather than Tuesday, but I realized I haven't made tacos in quite a while.

Prep: 5 minutes / Cook: 10-15 minutes / Serves: 4

      Ingredients

• 1 lb ground turkey
• 2 tbsp onion powder
• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tsp salt
• 2 tsp crushed red pepper
• 1 tbsp cornstarch
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• tortilla wraps (I use mission carb balance)
• hard shells (and/or tostitos!)
• 1/4 fat free shredded cheddar (kraft)

     Directions      

1. Heat up a deep nonstick skillet over medium-high heat, coat it in the tbsp of olive oil.
2. Put the ground turkey in the heated pan. Be sure to 'break' it up with your spatula/spoon. Cook until brown and then drain.
3. While meat is browning, follow your hard shell cooking instructions and mix together all of the seasonings, this includes the onion powder, chili powder, ground cumin, salt, crushed red pepper, cornstarch and the garlic powder.
4. When meat has finished cooking and has been drained,  put in about 1/3rd to 1/2 of the seasoning mix made.. (I never use it all in one batch, it comes out to be TOO seasoned to me) and 2/3rd cup of water. Simmer until the mix has thickened.
5. Add either 2 smashed hard shells (cooked) or a handful of broken tostitos and stir into the meat mixture. Alongside this, add in the 1/4 cup of cheese. *
6. Now prepare with the toppings you like and use your preferred shell (hard vs. soft!)

*I occasionally add in the packets of mild sauce found in taco kits in the mix, but I'm unsure of the exact amount included. =(    

Weight Watchers Points Plus Value: 5 (per 4oz of turkey, value includes cheese and two mashed up shells.)

Fat: 15g / Carbs: 18g / Fiber: 1g / Protein: 31g

I did not include the soft wraps in this total, nor any other toppings I added (sour cream, extra cheese, etc). That's up to you.

:) Enjoy!