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Caprese Lasagna Roll Ups

Caprese Lasagna Roll Ups - loaded with Mozzarella, fresh tomatoes and fresh basil! Yummmmm!

Ingredients

8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sautéing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).

17 Day Diet

No fears, I'm still doing this the best I can, just have life distracting me from posting, sorry! Apparently my body has maintained a weight it currently likes and is holding there temporarily. And that's ok. Not being over 200 lbs anymore is a fat relief ;)
I'm at 187 and holding, but will keeping heading into C2, and do my best. I do appreciate prayers, as this truly is a different state of mind when it comes to shopping, cooking and eating. For you out there that are also doing this, I pray for you as well. KEEP GOING!
Getting ready to post a beautiful recipe, Caprese Lasagna Roll-ups. Check it out :)

Shakshouka

Shakshouka by Lisa
Dice one onion and one pepper. Saute in olive oil with a lot of crushed garlic. Add 2 cans of diced tomatoes and one can of Rotel tomatoes with chilies. Salt and pepper to taste. Simmer uncovered on a low heat until most of the liquid has evaporated. Stir occasionally and smash the tomatoes with a fork or potato masher from time to time. Crack in 6-8 eggs. Cover the pan and turn the flame up to medium, until the yolks are set. Yummy as a dinner, with a side salad or brunch.

Apple & Carrot Pan Cake

Apple & Carrot PanCake 
Recipe Auuthor/Submitted By: Sabine
Number of Servings 1

1 small apple
(or pear or banana)
1 small carrot (optional)
2 eggs
1 tsp cinnamon
2-3 Tbsp Splenda (or 2 packets of Truvia)

Chop apple and carrot to medium chunky in the food processor. Add eggs, cinnamon, and sweetener, mix well but be careful that the mixture still has some coarseness -- you want a "bite" to it.

Pan-bake like an omelet, putting the whole thing under the broiler for a few minutes at the end, to make the top set.

Tastes fantastic, leaning a little in the direction of biscuit cake, with a bit of crunch from the carrot. I like the fact that it made me chew... takes longer to eat

NUTRITIONAL INFORMATION:
Calories: 223
Fat: 5 grams
Protein: 6 grams
Carbs: 24 grams (from the fruit, so it does not count towards a Natural Starch)
Sodium: 106 mg

Italian Spiral Meat Loaf (C1)

Italian Spiral Meat Loaf (C1)

2 eggs lightly beaten
1 cup marinara, divided
3-5 Tbsp flaxseed meal (in lieu of breadcrumbs)
1 medium onion, chopped
1 green pepper, chopped
1 tsp dried oregano
1 garlic cloved minced
1/2 tsp salt
1/4 tsp pepper
3 pounds lean ground turkey
1/2 pound deli ham (the kind the butcher slices for you at the deli counter!)
2 cups shredded part skim mozzarella cheese
6 oz jar sliced mushrooms, drained

In a large bowl, combine the eggs, 3/4 cup marinara, flaxseed meal, onion, green pepper, oregano, garlic, salt and pepper. Crumble turkey over mixture and mix well.

Pat turkey mixture in a 12" x 10" rectangle on a piece of parchment paper.

Layer with ham, 1 1/2 cups cheese and mushrooms over the turkey mixture to within 1 inch of the edges.

Roll up jelly-roll style, starting with a short side and peeling parchment paper away as you roll.

Seal seam and ends. Place seam side down in a greased 13" x 9" baking dish; brush with remaining marinara.

Bake uncovered at 375 for 1 hour. Sprinkle with cheese and bake 15-20 minutes longer or until no pink remains.

Using two large spatulas, carefully transfer turkey loaf to a serving platter.

For C2, you can replace 1 pound of the ground turkey with 1 pound of ground pork; you can also use lean ground beef instead in C2.