HEART HEALTHY RECIPE (LUNCH): STUFFED SPINACH ROLLS

·         4 whole wheat lasagna noodles

·         10 ounces frozen chopped spinach, thawed and squeezed dry

·         1 cup 1% cottage cheese

·         1 TBSP dried basil

·         1 tsp. salt

·         1 tsp. crushed red pepper

·         1 cup marinara sauce (50 calories per ½ cup)

·         ½ cup shredded part skim mozzarella cheese

·         2 TBSP shredded or grated Parmesan cheese

·         Cooking Spray

1.      Preheat oven to 350˚ and lightly spray an 8x8 inch baking dish well

2.      Prepare noodles using package directions, omitting salt and oil, and drain well

3.      In a medium bowl, stir together the spinach, cottage cheese, basil, salt, and red pepper flakes

4.      Place noodles on a flat surface, such as a cutting board and spread spinach mixture over each noodle

5.      Starting at one end, roll up each noodle, then place with seam side down in baking dish, leaving about ½ inch between rolls

6.      Spoon ¼ marinara sauce over each roll and sprinkle evenly with mozzarella cheese

7.      Bake for 25 minutes, or until thoroughly heated

8.      Remove from oven and sprinkle with Parmesan cheese

Servings:  4

Serving size:  1 roll

Nutritional Information

Calories:  203

Fat:  2 g

Saturated Fat:  .5 g                         

Cholesterol:  7 mg              

Sodium:  381 mg                  

Carbohydrate:  27 g            

Fiber:  7 g

Protein:  19 g

"The Perfect Day"
By: Nanette Cameron, RD