Monday, November 24, 2014

Ground Turkey Lasagna Rolls

Now that Chicago has decided to be extremely cold and stay frigid until spring, I find myself craving warm comfort food. Usually these dishes are super high calorie, so I like to find healthier substitutions. This recipe uses ground turkey instead of greasy pork or beef, skim milk ricotta, and fat free mozz. Each roll is only 260 calories each! Yum! 

Ground Turkey Lasagna Rolls

32 oz. jar spaghetti sauce
1 lb. Jennie-O Italian Seasoned Lean Ground Turkey
12 lasagna noodles, cooked and drained
1 cup part-skim ricotta cheese
1 3/4 cup (1 bag) fat free shredded mozzarella cheese

1. Preheat oven to 350. 
2. In large fry pan, cook turkey until browned, stirring occasionally. Once turkey is cooked, remove from heat.  Pour 1/2 container of spaghetti sauce in pan with cooked turkey. Stir until well combined. 
3. Cover bottom of lasagna pan with 1/4 jar of spaghetti sauce, spreading evenly. 
4. Place cooked noodles flat on wax paper. Spread a thin coating of ricotta cheese, covering each noodle. Spoon thin layer of meat mixture over ricotta. Sprinkle small amount of shredded mozzarella over meat mixture. Roll up noodles slowly and place seam sides down in baking dish. 
5. Ladle the remaining 1/4 jar of spaghetti sauce on top of lasagna rolls. Sprinkle with remaining mozzarella cheese.
6. Cover dish with aluminum foil and bake at 350 for 35-45 minutes or until cheese is melty. Enjoy!

Monday, November 17, 2014

Apple Cinnamon Crumble Banana Bread Muffins

I'm always experimenting with different variations of banana bread. It's a slight obsession. I actually buy bananas just to let them get brown. I love how moist and flavorful my banana bread always turns out. And I just happened to have some apples that needed to be used up. So, I give you this recipe for apple cinnamon banana bread muffins with a delicious cinnamon sugar crumble. This may be my favorite banana bread recipe yet! So delicious and perfect for fall! 

Apple Cinnamon Crumble Banana Bread Muffins

4 ripe medium bananas, mashed
1/3 cup butter, melted
3/4 cup white sugar
1 egg, beaten
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups whole wheat flour
2 small or 1 large apple, peeled, cored and chopped 
2 tsp. cinnamon

For crumble topping:
1/2 cup powdered sugar
1/2 cup whole wheat flour
4 tbsp. butter, melted
1/2 tsp. cinnamon 
1/4 tsp. salt

1. Preheat oven to 350. 
2. In large mixing bowl, combine bananas, butter, sugar, eggs, and vanilla. Stir until well combined. Sprinkle baking soda and salt over mixture. Slowly stir in flour, making sure not to over mix. Fold in apples and cinnamon. 
3. In separate bowl, combine all ingredients for crumble topping. Squish with hands until well combined and crumbly. 
4. Pour batter evenly in to greased muffin pan. (Makes about 14 muffins.) Fill each cup about 2/3 of the way full with batter. Sprinkle crumble topping evenly on top of batter. 
5. Bake at 350 for 20-25 minutes or until edges are browned and inserted toothpick comes out clean. Let cool and enjoy!

Monday, November 10, 2014

Skinny Chocolate PB2 Cupcakes

Two words: Chocolate. Cake. So delicious, so decadent, and (usually) so sinful. Sin no more with my Skinny Chocolate PB2 Cupcakes! This recipes uses PB2 (powdered peanut butter) instead of flour, greatly reducing the fat and calorie count. I chose to frost mine with re-concentrated PB2, but feel free to experiment with toppings of your own!

Skinny Chocolate PB2 Cupcakes

1 cup PB2, sifted (+ 2 tsp if frosting)
1/2 cup cocoa powder, sifted
1 tsp. baking soda
1/4 tsp. salt
1 egg + 1 egg white, lightly whisked
1/2 cup + 1 tbsp water
1/2 cup honey
1 tsp vanilla

1. Preheat oven to 325. 
2. In large bowl combine PB2, Cocoa, baking soda, and salt. Stir until well combined. 
3. Add remaining ingredients and stir until well combined. 
4. Pour batter evenly in to lined cupcake pan. Each cup should be about 2/3 full, making 12 cupcakes. 
5. Bake at 325 for 22-25 minutes or until inserted toothpick comes out clean. Allow cupcakes to cool before frosting and enjoying. 

For skinny peanut butter frosting, combine PB2 and water per directions on container and spread evenly on top of brownies!