SKINNY POP COSTCO RECIPES

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HOMEMADE SPINACH MANICOTTI - DELICIOUS HEALTHY RECIPES ...



Homemade Spinach Manicotti - Delicious Healthy Recipes ... image

The secret to the best, irresistible manicotti is to make them from scratch with homemade crespelles, which are basically Italian crepes. These are filled with spinach, egg and three cheeses and topped with homemade sauce. Filling and delicious!

Provided by Gina

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 9

16 homemade crespelles
15 oz part skim ricotta cheese (I use Polly-O)
2 cups shredded part-skim mozzarella cheese (reserve 1/2 cup Polly-O)
1 large egg
10 oz package frozen spinach (thawed and squeezed really well)
1/4 cup grated Parmesan Regianno*
1/2 teaspoon kosher salt
black pepper (to taste)
2 1/2 cups  jarred marinara or homemade marinara sauce

Steps:

  • Start by making the crespelles (see recipe link above)
  • Preheat oven to 375°F.
  • In a large bowl, combine ricotta, 1-1/2 cups of the mozzarella, egg, spinach, parmesan cheese, 1/2 teaspoon salt and pepper.
  • Fill each crespelle with 1/4 cup spinach filling and roll.
  • In a large baking dish, (or two smaller dishes) pour 1 cup of sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with 1 1/2 cups more sauce and remaining mozzarella cheese.
  • Cover with foil and bake about about 25 minutes, until hot and bubbling, and the cheese is melted.
  • *Use substitute for vegetarian parmesan.

Nutrition Facts : ServingSize 2 manicotti, Calories 277 kcal, CarbohydrateContent 20 g, ProteinContent 22.5 g, FatContent 12.5 g, SaturatedFatContent 6 g, CholesterolContent 77 mg, SodiumContent 698 mg, FiberContent 3 g, SugarContent 5 g

LOW-CARB ZUCCHINI ROLLATINI RECIPE ZUCCHINI RECIPES ...



Low-Carb Zucchini Rollatini Recipe Zucchini Recipes ... image

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 10

2 large (14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices)
1/2 teaspoon kosher salt
fresh black pepper (to taste)
1 cup quick marinara sauce
1 large egg
2/3 cup part skim ricotta cheese (I like Polly-O)
1/2 cup grated Pecorino Romano cheese (plus more for serving)
1/4 cup chopped basil
1 garlic clove (minced)
3/4 cup 3 oz shredded mozzarella (I like Polly-O)

Steps:

  • Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
  • Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.
  • Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
  • In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
  • Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
  • Roll up slices and arrange them each seam side down in the prepared dish.  Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
  • Bake 20 minutes, or until the cheese is hot and melted.

Nutrition Facts : ServingSize 4 rolls, Calories 318 kcal, CarbohydrateContent 18.5 g, ProteinContent 21 g, FatContent 17.5 g, SaturatedFatContent 10.5 g, CholesterolContent 113 mg, SodiumContent 998 mg, FiberContent 5 g, SugarContent 9 g

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