The Fat Girl's Guide to Living

Hopefully everyone’s still off enjoying the day, but I wanted to share with you a quick and easy recipe (I wish I could remember where it came from) that’s great for the cold, snowy weekend that many of us are experiencing. I think these lasagna rolls are easier than regular lasagna and — bonus — they’re easily portioned out. They pair wonderfully with a salad and a piece of crusty bread… and maybe a glass of wine if you’re so inclined.

You can also double the recipe and make a second pan to give to a friend or to freeze for an easy dinner on another night. Enjoy!

Lasagna Rolls
6 lasagna noodles (whole wheat works great)
1 teaspoon olive oil
1/2 pound ground turkey breast
1 onion, chopped
1 yellow bell pepper, seeded and finely chopped
16 ounces marinara sauce, your own or pre-made
1/3 cup water
1 cup fat-free ricotta cheese
1/2 (10-ounce) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/8 teaspoon ground nutmeg
1/2 cup shredded part-skim mozzarella cheese

Cook lasagna noodles according to package. Drain and rinse noodles, lay flat on wax paper.

Heat oil over medium-high heat. Add turkey, onion, and bell pepper. Cook, stirring frequently, until pan juices evaporate and turkey browns (about 10 minutes). Stir in marinara sauce and water; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened and flavors blend (about 5 minutes).

Preheat oven to 375. Meanwhile, combine ricotta, spinach, basil, Parmesan, egg, and nutmeg in medium bowl. Spread ricotta mixture over the length of each noodle and roll up from one short end.

Spread 1/2 the turkey mixture in the bottom of an 8 x 12 inch baking dish. Add the rolls. Top with the remaining turkey mixture. cover with foil and bake for 30 minutes. Remove foil, sprinkle with mozzarella, bake until heated through and the top is golden (about 10 minutes).

Yield: 6 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Sometimes… the world conspires against me. I had big plans to share a great little cookie recipe with you this week. But then, I got careless. And then? Cookie fail. So, instead of happy holiday cookie goodness, we’re gonna talk turkey.

We’ve been trying to branch out a bit with our dinner options lately. In the past, we’ve eaten lots (LOTS) of chicken. And while  I’ll always be a big fan of chicken, sometimes you just want a little something different. This recipe has become one of our go-to alternatives ( another recipe from The Biggest Loser 30-Day Jump Start). Normally made with lamb, turkey’s a little easier to find and certainly easier on the budget, and the kebabs are still tasty and easy. Give these a try for dinner… or make the smaller version to serve with hummus as an easy appetizer!

Oh… and next week? Be ready for holiday cookies!

Lebanese Kebabs
1 1/4 pound lean ground turkey
1/2 cup chopped yellow onion
1 tablespoon chopped garlic
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon salt

Preheat oven to 400 degrees F. Place all ingredients into a large mixing bowl and mix until combined. Form the mixture into 12 large or 36 small meatballs. Thread 3-4 meatballs onto each skewer, leaving 1/2″ between each. Place skewers onto a non-stick baking sheet so that they don’t touch. Bake 15-20 minutes for large meatballs or 8-10 minutes for small meatballs, until no longer pink.

Serve over whole wheat pasta and with a side of sliced cucumbers/tomatoes and hummus.

Yield: 4-6 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Is it just me or does anyone else have a metric ton of turkey to use up? No? That’s okay… chicken works great, too!

I’m always on the lookout for ways to re-purpose leftovers. The best way to make sure that we get through the stuff that’s hanging out in our fridge before it has to be thrown away is to re-work them into something else entirely. Throwing leftover turkey or chicken into a fun sandwich is a great way to switch things up. It’s also quick and super easy (perfect after a long day or for lunch on busy weekends). You can add whatever you happen to have in your kitchen at the time, and you’ll always come up with something new and exciting! No turkey? Use chicken! No pecans? Try cashews or sunflower seeds. Don’t like dried cranberries? Substitute in apples, grapes, or raisins. Looking for something healthier than croissants? Heap this onto a nice whole-grain bread or fold it into a wrap. The options to leave boring leftovers behind are endless!

Ginger Turkey Salad on Croissants
2 cups chopped turkey
1 cup chopped cheddar cheese
1 cup toasted pecans, roughly chopped
1/2 cup dried cranberries
4 tablespoons mayonaise
1/8 teaspoon ground ginger
Salt and pepper to taste
6 croissants, split

Place all ingredients into a large bowl and mix until combined. Spoon onto croissants and serve.

Yield: 6 sandwiches

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

Versatility. Who doesn’t love an easy go-to recipe that can morph into multiple other applications? When life is crazy-busy, there’s just nothing better. This is one of those recipes.

Lean ground turkey is certainly an easy way to lighten up meatballs, but I can promise that these turkey meatballs are so tasty that you won’t even notice. We eat them most often with spaghetti, but you can easily insert them into an almost endless number of other recipes… Swedish meatballs over egg noodles, sweet & sour or bbq meatball appetizers, meatball subs with lots of marinara and gooey cheese. Bonus? You can also take a few extra minutes, double the recipe and freeze half (cooked or uncooked) for later use. Perfect for impromptu guests or especially hectic days as we head into the holiday season!

Turkey Meatballs
1/2 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup shredded Parmesan cheese
1 tablespoon Italian seasoning
Salt and freshly ground black pepper
1 pound lean, ground turkey
1/4 cup extra-virgin olive oil

In a large bowl, combine bread crumbs, eggs, milk, parmesan and seasonings. Add turkey and mix well. Shape into tablespoon-sized balls.

In a large skillet heat the oil over medium high heat. When oil just begins to smoke, add meatballs. Allow to brown without moving for 2-3 minutes. Turn meatballs to brown on the other side and then continue to shake in the pan until golden brown, about 6-8 minutes.

Yield: 26-28 meatballs

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com