March 25 – 31, 2013

Monday – NY

Tuesday – NY

Wednesday – Tacos

Thursday – Date night at Atria’s!

Friday – Manicotti Calzones (recipe below)

Saturday – Lasagna (recipe below)

Sunday – Easter dinner, I’m bringing dessert: Peanut Butter Yogurt Pie

Photo from littlebittybakes.com

Photo from littlebittybakes.com

Manicotti Calzones
Serves 8; 400 Calories per serving using my pizza crust recipe

Ingredients

  • 15 oz fat free ricotta cheese
  • 1 box of frozen spinach, drained (they’re 10 oz. I think…)
  • 1/2 lb. Turkey Sausage, cooked and drained of fat
  • 1/2 cup shredded mozzarella cheese
  • 2 pizza doughs (I used my recipe from on here)

How to

  1. Preheat oven to 500
  2. Mix together ricotta cheese, spinach, and sausage
  3. Split pizza doughs into 8 equal sized portions
  4. Roll out into a circle
  5. Place 1/8th of mixture towards the bottom half of the circle, leaving enough room to fold up
  6. Fold over top half, covering the mixture, fold up the bottom, and pinch to close the calzone
  7. Make a small slit in the top
  8. Repeat with remain 7 calzones
  9. Bake for 10 minutes

You could freeze half the mixture, but in my experience, don’t freeze the calzones pre made. They get mushy. They don’t take long to assemble and are better fresh out of the oven.

Lasagna
Serves 12; 230 Calories per serving

Ingredients

  • 9 Whole wheat lasagna noodles (we like Ronzoni Healthy Harvest)
  • 1 lb. lean ground turkey
  • 1 jar spaghetti sauce
  • 2 zucchini, peeled and shredded
  • 2 carrots, peeled and shredded
  • 15 oz. fat free ricotta
  • 1 large egg
  • 2 c. shredded mozzarella cheese

How To

  1. Preheat oven to 350
  2. Boil a large pot of water for cooking noodles, per the directions on the box
  3. Meanwhile brown ground turkey in a large skillet
  4. Add sauce, zucchini and carrots. Stir to combine
  5. Mix together ricotta cheese and egg
  6. Spread a thin layer of sauce on the bottom of a glass 9×13
  7. Lay down 3 lasagna noodles
  8. Spread half of the ricotta/egg mixture
  9. Sprinkle with a third of mozzarella cheese
  10. Spread a layer of sauce
  11. Lay down 3 lasagna noodles
  12. Spread remaining ricotta/egg mixture
  13. Sprinkle with a third of mozzarella cheese
  14. Lay down 3 lasagna noodles
  15. Spread remaining sauce
  16. Sprinkle last third of cheese
  17. Bake, covered with foil, for 40 minutes, remove foil and cook for about another 10 minutes until cheese is melted and sauce is bubbly.

The key to a good lasagna, i.e. soft lasagna noodles, is to make sure you leave enough sauce for the top layer so as to make sure the noodles are completely covered. The noodles get crunchy because they are exposed.

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