Scalloped Potato Roll

image1

OMG you guys. This recipe is adapted from Tasty.co and we didn’t change much!

You know when you have a recipe saved that looks SOOOOO delicious, but it a little bit time consuming and gets put on the back burner weekend after weekend?….#momlife.

Well this weekend, Jeff described something he was thinking of making, and it kinda meshed with this recipe, that I’ve had a photo of forever. So in my love to watch Jeff cook fashion, I described this amazing dish to him, knowing he’d love it, and make it for all three of US, while I watched and drank wine…Muahahahahaha

 

 

 

Here’s a photo of Haley keeping the cook hydrated..Oh yeah, and it’s Pyjama day at school tomorrow, but Haley wanted to turn it into a night before slumber party as well. There were supposed to be movie snacks with Beauty and the beast, but we were all too full 🙂

image14

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you are a visual person, I put together the clips of my Instagram story, however, some photo’s weren’t taken, so make sure you follow the recipe.

WARNING: If you are lactose intolerant, don’t even think about it…there are 4 cups of Cheese in this bad boy!

 

 

Ingredients

for 8 servings (The three of us finished most of this! FYI)

  • 6 potatoes, peeled
  • 2 cups (220 g) grated parmesan cheese, divided
  • 3 teaspoons salt, divided
  • 4 tablespoons olive oil, divided
  • 1 sweet onion, diced
  • 1 lb (455 g) ground beef
  • 14 ½ oz (410 g) diced tomato, 1 can, drained
  • 4 tablespoons fresh parsley, chopped, divided
  • 1 teaspoon (2 g) paprika
  • ½ teaspoon pepper
  • 6 cups (240 g) spinach
  • 2 cloves garlic, minced
  • 1 cup (250 g) ricotta cheese
  • 1 cup (100 g) shredded mozzarella cheese

Preparation

  1. Preheat oven to 350˚F (180˚C).
  2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  9. In a bowl combine the spinach mixture and the ricotta. Set aside.
  10. Evenly spread the spinach mixture over the cooked potato sheet.
  11. Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  13. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  14. Sprinkle with parsley for garnish. Slice and serve immediately.
  15. Enjoy!

Make sure to drain as much liquid out of the Ricotta and the tomatoes, so that it keeps it’s shape while it’s baking. Light ricotta will be a lot dryer!

We roasted a full chicken and removed the meat for the filling instead of using ground beef, but that’s just because we had steak the night before, I’m sure it would be just as good!

We also added black beans, just because we love them

AND we used purple potatoes, just because they are so pretty!

Definitely use all the seasoning that they suggest! 🙂

 

Seriously try this, and let me know what you think! We loved it and will definitely be making it again with new flavor profiles, like Mexican, Greek or Indian! 🙂 MMMMMmmmmm

 

 

 

LOW CARB LASAGNA??

cabbage lasagna

LOW CARB COMFORT CABBAGE LASAGNA

Trust me, you won’t miss the noodles!! 🙂

Do you get invited to potluck after potluck, and stuggle to think of something to bring, that won’t sabotage your weight loss goals??

I made this lasagna originally for my gym girls luncheon a LONG LONG time ago, and just haven’t had enought to get it in a blog!!! We all like to eat as healthy as we can but we also like to feel like we are having a treat!!! This lasagna checked off both!!!

I combined two different lasagna recipes that sounded good, and adjusted to fit my personal goals, and this is what I came up with!!! It was fantastic if I do say so myself 😉 Trust me, you won’t miss the noodles!!! I’ve been kinda OBSESSED with Cabbage lately, so why not??

Please Share with Whomever you think would enjoy!!!

Video on How to Remove Cabbage Leaves Here

Ingredients:

  • 1 large sweet yellow onion, chopped
  • 2 Cloves Of Crushed Garlic
  • 1 3/4 Lb 99% fat free ground turkey breast
  • 1 (28 oz) Can Crushed Tomatoes
  • 1 (6.5 oz) Can Tomoto Sauce
  • 2 tsp of Stevia (optional)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp Fennel Seeds
  • 1 1/2 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 4 Tbsp Fresh Parsley
  • 1 Large Head Of Cabbage
  • 24 oz low-fat or 1% or 2% cottage cheese
  • 1 Egg or 2 egg whites
  • 1/2 tsp Salt
  • 3/4 Cup Parmesan Cheese
  • Non-fat or low-fat mozzarella cheese, shredded (about 1/2 Cup)

1. Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender…they won’t soften when you cook the lasagna. Remove from water and drain.

2. Preheat oven to 425 degrees.

3. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1/2 tsp salt, 1/2 tsp pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

4. In a mixing bowl, combine cottage cheese ( squeeze out as much moisture as possible with paper towel or cheesecloth) with egg, remaining parsley, and 1/2 tsp salt.

You can use Paper Towel or Cheesecloth

 

5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.

Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the cottage cheese mixture. Spoon 1 1/2 cups meat sauce over cottage cheese and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

The picture below is before Mozza and Parmesan was added.

 

ENJOY!!!!

P.S There may be a lot of extra “juice” if you don’t get enough of the moisture out of the cottage cheese. If so, you may have to drain a little off with a large spoon.

This ends up even BETTER, and stays together fantastic the second day!! Leftovers are SOOOOO delicious, so double it up while you are at it, and freeze if you like!

Find More Recipes @ www.Operation-Lean.com

or at Project Lean

Join our Next 11 Day or 30 Day Challenge- DEETS