1-2-3 recipes for 2016

one of my New Years resolutions was to post weekly on this site ❤️❤️❤️ healthy clean eating recipes that Mike and I and the kids have tried! Friggggg the holidays were Aweful for clean eating…. And the wine, how it flowed…. And the scotch…. And the gin…. Ok and the beer …. And maybe cider…. 
So we are back on our menu planning and lean eating plans …. Feels good and within 4 days we both shed 4-5 pounds … Go figure…

  
So I do a menu plan weekly – Mike just eats sort of, what I eat – just more of it – and always the same suppers.

Then we post the suppers on our menu board in our kitchen to keep us on track – Mike always checks it the night before to see what we need to take out of the freezer and up from our pantry downstairs 

   
 So here are some to try!!!!

Lasagna Roll Ups

  

Ingredients

9 – 12 lasagna noodles, cooked (roughly a boxful)

1 (10 ounce) package frozen chopped spinach, thawed and completely drained – however I just used a bunch of fresh spinach. A small pack

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon minced garlic

1/2 teaspoon dried Italian seasonings

salt and fresh pepper

 1 chicken breast, cooked and diced

32 oz tomato sauce 

1/2 cup of part skim mozzarella cheese, shredded


Preheat oven to 350°. Make sure the spinach is drained well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over a noodle

Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Use remaining ladle sauce and over the noodles in the baking dish. Then top each one with 2 Tablespoons of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9-12 rolls.



Spicy Peanut Noodles

  
12 ounces of spaghetti noodles – multigrain – whole wheat

4 tablespoons sesame oil

Sauce

1/2 cup green onion, chopped

1 cup finely shredded carrots

3 tablespoons minced fresh garlic

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1/2 tablespoon chili-garlic sauce

Directions:

1.Cook pasta in a large pot of salted water according to package directions.

2.Drain and return to pot.

3.Add 2 TBSP sesame oil and toss to coat. Set aside.

4.Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.

5.Add green onions, carrots, stir-fry veggies, garlic and ginger.

6. Saute until vegetables soften, about 4 minutes.

7.Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.

8. Simmer sauce 2 minutes.

9. Pour sauce over pasta and toss well.

10.Transfer to platter and serve warm.

11. Garnish with additional green onions, if desired.
Yields 8 side dish servings or 4 main dish servings.

Steak Rolls – yum yum yum 


PAN SEARED STEAK ROLLS

8 flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin 


Marinade

1 tablespoon soy sauce

1 teaspoon olive oil

freshly ground pepper


Sauce

1 tablespoon oyster sauce

1 tablespoon dry sherry

2 cloves garlic, minced

¼ cup chicken broth


Filling

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1 carrot, cut into 2 inch matchsticks

½ red bell pepper, cut into 2 inch matchsticks

Zucchini , sliced thin on diagonal

1 tablespoon soy sauce

1 teaspoon sesame oil

12 chives, cut into 3 inches long

4 ounces portobello  mushrooms

2 teaspoons olive oil

2 teaspoons butter

¼ teaspoon sea same seeds

Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.


Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.


In a separate bowl, combine sauce ingredients.


To prepare filling, heat a skillet over high heat. When hot, add  oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, zucchini  and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.


To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives,  mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.


Place a large skillet over medium-high heat. Add the  oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.


Yields 4 servings


Enjoy ya’ll

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