This was my first week back to work after spring break. At this point, I am SO excited to be done! Just 9 weeks until graduation. I’ve started to work on my resume and look at job postings, so wish me luck when the job search begins!
I was assigned to Texas Scottish Rite Hospital for Children this week. I mainly worked with kids who had spina bifida, cerebral palsy, juvenile arthritis, scoliosis and other congenital abnormalities. It was so interesting to see the scoliosis kids wheel around in halo traction. Halo Traction is a treatment for scoliosis—they screw a metal brace to the child’s head and use a pulley system with weights to slowly straighten out the back over a period of months. These kiddos usually stay admitted to the hospital for 2-3 months, which would be so hard! But the kids were so sweet and fun. Overall it was a great experience, anything with kids I love.
I wanted to share a recipe with y’all today that is one of my favorites for a quick dinner. I actually got this recipe from Skinny Taste. I love her website so much. She has quite a collection of recipes that she has made “skinny” by using healthy substitutions. Her goal is to provide Weight Watcher’s friendly recipes. Check out her website, I want to try all of her recipes out!
You will need:
- 9 lasagna noodles, cooked
- 10 oz frozen chopped spinach, thawed and completely drained
- 15 oz fat free ricotta cheese (I like Polly-o)
- 1/2 cup grated Parmesan cheese
- 1 egg
- salt and fresh pepper
- 32 oz tomato sauce
- 1 Tbsp Italian Seasoning
- 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Preheat oven to 350°, and boil your noodles until al dente.
Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Make sure the spinach is completely drained, or else it will be too watery.
Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. I like to add a tablespoon of Italian seasoning to the tomato sauce, just to give it more flavor.
Place a piece of wax paper (or a cutting board) on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle.
Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
MMMMM, so cheesy and full of healthy spinach!
Each roll only has 220 calories! I feel full after eating two. It’s great.
Let me know if you try this recipe! Tonight we’re cooking Orzo with Shrimp and Feta and our famous green beans. I promise I’ll post that green bean tutorial!! For Easter, we are making crab legs, pork chops, mint jelly, and roasted potatoes. So excited. I’ll definitely post pics of that meal too.
Happy Easter! Hope everyone’s enjoying the beautiful Texas weather this weekend!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!