Light & creamy Lasagna Rollups!

These are my 'Thinny Roll-ups', I was really in the mood for something rich and creamy, but also didn't want to have a 1,000 calorie dinner! These came out great and the whole family loved them, nobody could tell they were a 'Thinny' Recipe! That was the point, flavor without all the bad stuff, but still not tasting like rabbit food! 

Filling 

15 oz low fat ricotta

1 egg

Hand full of chopped Chives

9 lasagna noodles

2 packages of mushrooms(baby ports or white) Sliced.

Salt &Pepper
1-2 minced garlic clove

Fresh herbs from my garden, Oregano and chives!

Step 1
Sauté mushrooms in a little olive oil and salt-set aside and let them cool down.


Step 2
Combine Ricotta cheese, 1 egg, cooled sautéed Mushrooms, chopped chives, minced garlic cloves, blend it well, add a bit of salt and pepper. 

Step 3
*Cook Lasagna noodles in a pot of boiling water till soft. let it cool off before rolling, put a bit of olive oil on a baking sheet,(very shallow layer, just enough so that the noodles don't stick) lay one noodle at a time on the baking sheet that you will be using, and spread the filling evenly over the noodle (not thick, but a nice layer of mushroom filling) Roll it up, loosely; seam side down, repeat until all Noodles are rolled. Cook for about 30 minutes in a preheated 350 degree oven.  Check on it after 25 minutes, because some ovens cook faster, you don't want the noodles to crisp up, unless that's how you like it! 

Pre oven Roll-Ups

*Right out of the oven*

White sauce

Shallow layer of Olive oil (for the pan)

5 cloves fresh minced garlic

Bunch of Fresh chopped oregano (but dry can be used)
Juice of 1 Lemon

Salt & Pepper
1/2 cup (frozen) cooked peas

1 larget tomato, diced and drained-Or, if you must- italian style diced tomato can drained

1/2 bar Neufchatel cheese, that's 6 Tbsp. cubed (1/3 less fat Philly cream cheese is what I used, if I had organic cheese I would have used that)

*Take your pan and put it on a medium heat with the olive oil, once the oil is hot, throw in minced garlic cloves, the cubed cheese, chopped Oregano, diced tomato and peas- Stirring gently till it's nice and smooth. Adjusting heat accordingly. Once that's warm and smooth, turn the heat off and add the juice of 1 lemon, salt and pepper to taste,  stir till well blended, pour 1 rounded Tbsp. of warm sauce on finished rollups! Great Served with a side of roasted Asparagus, and a fresh green salad!

MANGIA!!

Holistic Gals Thinny 'Fries'

Holistic Gals Thinny 'Fries'

Ahhhh, fries! You'll be hard pressed to find someone who dislikes these crispy little spuds! Undoubtedly one of my favorite foods, for sure! Reminiscent of youth, and all things that were simple and joyful.  However, I now enjoy them baked and not fried, I actually think they taste better without the copious injection of lard. I'm positive that I certainly am not the only one, nor the first, and certainly not the last to put up a recipe of a healthy french 'fry'... but, I digress, and still want to share my simple method, hope you enjoy it as much as I do!


Things you'll need
Preheated oven at 450 degrees (15 minutes is good)
Nonstick Baking sheet and/or a piece of foil
Ziplock bag (or similar type bag) or a bowl
2 Potatoes
Few generous shakes of dried Thyme & Oregano
Few generous shakes of Garlic powder
Salt & Pepper to taste
Few shakes of Paprika
3-4 Tbsp Olive oil
(If you have a favorite herb that you want to add and think it would be a nice addition, go for it!-Rosemary or a bit of sage would probably be great!)


*Serves 2

Step 1;

Take your potatoes (washed and patted dry) and slice them in half length wise, then keep slicing them length wise till it looks like the above photograph! 

Step 2;

Take your ziplock bag (or bowl) and throw the potatoes in there, then add all other ingredients. Take that bag and give it a real good shake and feel it up! I mean make sure every nook and cranny has been evenly coated with the oil and herb goodness!

Pre-Oven

Step 3;

Grab your baking sheet and lay it with foil, spray the foil with an oil mister or baking spray, not a lot,  just enough to ensure the potatoes won't stick. 

Lay your potato slices on the foil and pop those babies in the oven! After the first 15 minutes, flip them and let them cook for an additional 15 minutes,  after that if you want them even crunchier, let it cook for another 5 minutes, then take them out!

Ready to serve!

I Paired this with my 'Thinny aioli', granted it doesn't really taste like the fat filled mayo version, it has more of a tang cause I used greek yogurt, but It's great anyways! and if your a garlic lover, like myself, this is for you, if not...pass on the 'aioli' and stick with the good old stand by,  Ketchup.  Or whatever else you like. 


The simple 'Thinny aioli'
3 heaping Tbsp of Greek yogurt, 1 or 2 garlic (2 if your really like that intense flavor)cloves minced then mash it some more till it forms a paste with your knife, then add it to the yogurt,  a drizzle of Olive oil, few dashes of salt, and a squeeze of fresh lemon juice, mix that all up well, then put it in the fridge for at least 40 minutes. Garnish with
dried Oregano if desired.

Mangia!

Greek Vegetarian "meat" fillo dough pie!

It's Greek cause I used Fillo (phyllo) dough!

Things you'll need;

9 x 13 inch pan

12 fillo dough sheets

1 bag of vegetarian meat crumbles(I used morningstar)

1 small bag of rice(I usually use brown rice, but I used white cause I was out of brown)

1 package of whole white mushrooms

6 garlic cloves

2 onions

1/2 jar of tomato sauce

dried oregano

Olive oil, salt &pepper,paprika,onion and garlic powder, garlic pepper

(if you don't have the onion powder or garlic pepper on hand its not a big deal and won't change the taste much.) 

   

Step 1

Pre-heat oven to 375 degrees

Step 2

Slice onions, and quarter mushrooms.
pour a bit of olive oil in a pan, and preheat the pan on a medium to high heat, once oil is hot enough throw in the mushrooms and onions stirring often, cook till onions are translucent and mushrooms are nice and soft. Once thats done, add the "meat crumbles" and a little more Olive oil as needed, mix well;  at this time you will also want to mince your garlic directly into the pan while the mixture is cooking, stir well and adjust flame accordingly, (while thats cooking, feel free to throw the rice in a pot of water)

Step 3
Once step 2 is done, add 1/2 jar of  tomato sauce, and a generous amount of Oregano and mix it in good! Once that is all done, the rice should be just about ready, drain, and add it to the mixture and combine it well. taste it, see if its to your liking, at this point if  you think it needs more oregano, add more. Same with the salt and pepper or garlic powder and onion powder. Now that the mixture is put together, put it on the lowest heat and stir, cover for a minute, then taste it again, if its good to you, turn off the pan and let it cool down a bit.

Step 4
While thats cooling,  Get your 9x13 pan out, coat the bottom with olive oil, not a lot, just enough to cover the bottom, Take your thawed fillo dough out of the fridge and, unroll it, and layer one sheet at a time,lightly brushing with olive oil between each sheet, 6 on the bottom, 6 on the top, After the first 6 layers are done, spread the filling evenly covering the the entire dough, then do the same thing you did with the bottom half, to the top half!

Step 5
Once the thats all done,  glaze the top layer of fillo with olive oil, and sprinkle paprika, pepper, and oregano, cut 5 diamond shapes and pop it into a 375 degrees pre-heated oven for 30-40 minutes, till its golden brown and crunchy, once its finished, let it cool;

Serve with a potato and a salad for a hearty meal, enjoy!

Moms plate! :)

TIPS;
I like to pour a bit of olive oil in a cup with some herbs, mix it and then brush it onto the layers!


Take your dough out of the freezer the night before and put it into the fridge so it has plenty of time to thaw.


If you don't have a brush you can pour a little oil at a time, and with very clean hands, gently spread it evenly on the sheet.


Peel your garlic before you start the cooking process, it's just easier.


Variations;
Try adding peppers, I didn't have any on hand, if i did I would of used them! I think baby spinach would be good too!


Hope you enjoy this recipe! If you have a twist on this recipe, feel free to post it!