Monday, February 7

recipe time!

Hey friends!

So it has been a while since I have shared some recipes with you, and I tried out a few this week that I KNOW you'll want to try! I usually share recipes from Cooking Light, and these one's aren't so much light, but they are on the cheesy/delicious side {from Taste of Home}, and you can practice portion control with them ;) I HIGHLY recommend you make the Roasted Asparagus with Feta {my new favorite side dish!!! Low cal, too!} and the Enchilada Chicken Pizza --- so yum, and a nice deviation from the normal pizzas we make! Oh, and should I mention it has a cheesy stuffed crust? Divine.

Pepperoni Lasagna Roll-Ups 

Pepperoni Lasagna Roll-Ups Recipe
Photo by: Taste of Home
  • 3 Servings
  • Prep: 25 min. Bake: 25 min.


  • 3 lasagna noodles
  • 3/4 cup ricotta cheese
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 24 slices pepperoni --- definitely use Turkey Pepperoni to lower the calorie count on this dish!
  • 3 slices Swiss cheese, cut into thirds
  • 1 cup meatless spaghetti sauce
  • 1/4 cup shredded Parmesan cheese
  • You can really add in whatever you have in your fridge! I added goat cheese because I only had a little ricotta cheese, and I used Monterey Jack cheese instead of Swiss because that is what I had on hand!


  • Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up.
  • Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.
  • Sprinkle with Parmesan. Let stand for 5 minutes before serving. Yield: 3 servings.
This recipe was simple and really yummy! It'd be fun to make with kiddos of you have them :)

Nutrition Facts: 1 roll-up equals 410 calories {can be lowered by using less cheese and turkey pepperoni!}, 22 g fat (13 g saturated fat), 68 mg cholesterol, 894 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein. 

Roasted Asparagus with Feta 

Roasted Asparagus with Feta Recipe
Photo by: Taste of Home
  • 6 Servings
  • Prep/Total Time: 25 min.


  • 2 pounds fresh asparagus, trimmed
  • 1 tablespoon olive oil
  • Kosher salt to taste
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup crumbled feta cheese


  • Arrange asparagus in an ungreased 13-in. x 9-in. baking dish. Drizzle with oil and sprinkle with salt.
  • Bake, uncovered, at 400° for 15-20 minutes or until tender. Transfer to a serving dish; sprinkle with tomatoes and feta cheese. Serve immediately. Yield: 6 servings.
This dish was DELICIOUS! I couldn't stop eating it! And at 72 cals/serving, you can afford to eat however much of it you want! Dig in!

Nutrition Facts: 1 serving (5 ounces) equals 72 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 103 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein. 

Enchilada Chicken Pizza 

Enchilada Chicken Pizza Recipe
Photo by: Taste of Home
  • 6 Servings
  • Prep: 20 min. Bake: 20 min.


  • 1 loaf (1 pound) frozen bread dough, thawed {we use the pizza dough packets}
  • 4 ounces string cheese
  • 2/3 cup chopped onion
  • 1 tablespoon canola oil
  • 2 cups cubed cooked chicken
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons taco seasoning
  • 1/2 cup enchilada sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Mexican cheese blend


  • On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Cut string cheese in half lengthwise; place around edge of pan. Fold excess dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 350° for 5 minutes.
  • Meanwhile, in a large skillet, saute onion in oil for 3-4 minutes or until tender. Add the chicken, green chilies and taco seasoning; cook 2-3 minutes longer or until heated through.
  • Spread enchilada sauce over crust. Sprinkle with mozzarella cheese and chicken mixture; top with Mexican cheese. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown. Yield: 6 servings.
Higher in calories, but a meal stunner! And use skim cheeses for a lower cal option!

Nutrition Facts: 1 slice equals 519 calories, 22 g fat (10 g saturated fat), 82 mg cholesterol, 1,309 mg sodium, 44 g carbohydrate, 4 g fiber, 35 g protein.

Let me know if you make any of these recipes!

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