Vegetable Lasagna Roll-Ups

Vegetable Lasagna Roll-Ups Yummy Vegetable Lasagna is a meal the whole family will love!

vegetable-lasagna-roll-ups

Vegetable Lasagna Roll-Ups

Yummy Vegetable Lasagna is a meal the whole family will love!  Enjoy!

Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 ½ ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/…

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Vegetable Lasagna Roll-Ups

Yummy Vegetable Lasagna is a meal the whole family will love!  Enjoy!

Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup Parmesan cheese

Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.

vegetable-lasagna-roll-ups

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LOADED CAULIFLOWER

fully-loaded-cauliflower

LOADED CAULIFLOWERLOADED CAULIFLOWERLow carb!!!!  Dress up those veggies!  Here is a fabulous recipe for a LCHF diet!  It has your low Carb (Cauliflower), High Fat (Bacon) and Your Moderate Protein (Cheese)!  Mix them all together and DELICIOUS!  ENJOY! Ingredients: 1 large head of Cauliflower cut into bite size pieces (approx 6 cups) 6-8 strips of bacon cooked and crumbled (Cooked in oven at…

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Low carb!!!!  Dress up those veggies!  Here is a fabulous recipe for a LCHF diet!  It has your low Carb (Cauliflower), High Fat (Bacon) and Your Moderate Protein (Cheese)!  Mix them all together and DELICIOUS!  ENJOY!
Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Directions:
fully-loaded-cauliflowerPreheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!
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Sour Cream and Cheddar Mashed Cauliflower

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​Sour Cream and Cheddar Mashed Cauliflower

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p style=”font-family:“”>Yield: 6 servings

Ingredients
1 large head cauliflower
3 cloves garlic
1/3 cup full fat sour cream
4 oz sharp aged Cheddar cheese, grated, plus a few tablespoons for garnish
Salt and pepper to taste
Instructions

Place a steam basket into a large saucepan and fill with a few inches of water.
Cut cauliflower into florets and rinse…

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Sour Cream and Cheddar Mashed Cauliflower

Sour Cream and Cheddar Mashed Cauliflower

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p style=”font-family:"”>Yield: 6 servings

Ingredients
1 large head cauliflower
3 cloves garlic
1/3 cup full fat sour cream
4 oz sharp aged Cheddar cheese, grated, plus a few tablespoons for garnish
Salt and pepper to taste
Instructions

Place a steam basket into a large saucepan and fill with a few inches of water.
Cut cauliflower into florets and rinse with water. Place in pot along with garlic cloves and steam until tender, about 7 to 10 minutes.
Drain and transfer to the bowl of a food processor, including garlic cloves.
Puree until smooth.
Return to empty pot and stir in sour cream and grated cheese until creamy and smooth.
Season with salt and pepper and sprinkle with cheese for garnish.
Notes
Serves 6. Each serving has 9 g of carbs and 3.5 g of fiber. Total NET CARBS = 5.5 g.

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Sour Cream and Cheddar Mashed Cauliflower

Sour Cream and Cheddar Mashed Cauliflower-LCHF -Great taste!

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Crisp Pickled Green Beans

Prep 1 h Cook 10 m Ready In 1 h 10 m

Recipe by JWATTSETT “This recipe is from my Grandmother’s cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.”

Ingredients 2 ½ pounds fresh green beans2 ½ cups distilled white vinegar2 cups water1/4 cup salt 1 clove garlic, peeled1 bunch fresh dill weed3/4 teaspoon red pepper flakes (optional) Adjust Servings

Adjust Metric US Original recipe yields 6 – half pint jars Directions Sterilize 6 (½ pint) jars with rings and lids and keep hot. Trim green beans to ¼ inch shorter than your jars. In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends. Ladle the boiling brine into the jars, filling to within ¼ inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating. Share It

#vegetables #pickled #green_beans #siedishes #entries (at Kingston)

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Irish Bacon And Cabbage Soup

Prep 15 m Cook 30 m Ready In 45 m

Ingredients ½ pound Irish bacon, diced 2 large potatoes, peeled and cubed 1 (15 ounce) can diced tomatoes with juice 1 cup chicken stock, or as needed Salt and black pepper to taste 2 cups thinly sliced dark green Savoy cabbage leaves Adjust Servings

Adjust Metric US Original recipe yields 4 servings Directions Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving. Share It

This recipe can be found at www.allrecipes.com #soup #Italian #soup #healthy #eating #vegetables #orzo #pasta (at Kingston)

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Diego’s Special Beef Stew

Prep 20 m Cook 8 h 15 m Ready In 8 h 35 m

Ingredients 1 pound cubed beef stew meat1 tablespoon all-purpose flour2 tablespoons olive oil2 teaspoons butter1 medium yellow onion, thinly sliced1/4 cup red wine1 beef bouillon cube1 cup hot water 1 large potato, cubed1/2 cup baby carrots1/2 teaspoon rosemary ½ teaspoon dried thyme1/2 tablespoon garlic powder1/2 teaspoon ground black pepper1/4 cup water2 dashes Worcestershire sauce Adjust Servings

Adjust Metric US Original recipe yields 6 servings Directions Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker. Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker. Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients. Cover slow cooker, and cook stew 7 to 8 hours on Low. Share It #beef #vegetables #gravy #stew #casserole #nutritious #healthy_eating

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Italian Wedding Soup I

Prep 20 m Cook 30 m Ready In 50 m

Ingredients ½ pound extra-lean ground beef 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese ½ teaspoon dried basil ½ teaspoon onion powder 5 ¾ cups chicken broth 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot Adjust Servings

Adjust Metric US Original recipe yields 4 servings Directions In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into ¾ inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking. Share It

This recipe can be found at www.allrecipes.com #soup #Italian #Wedding #soup #healthy #eating #vegetables #orzo #pasta