March is National Nutrition Month, so when we aren’t scarfing corned beef and green-frosted cupcakes and quaffing Guinness, we might want to take a little bit of time to think about some of our favorite healthy recipes.
Healthy often feels like it is synonymous with “boring,” but it doesn’t have to be, especially for those of us who love our fruits and vegetables. I have always been glad my mother and father made me try a lot of different fruits and vegetables when I was growing up, because I can’t really think of very many I do not like.
I really feel for my friends with toddlers who are now going through those struggles. You know who you are!
I’d like to share an easy, healthy recipe I received yesterday from my friend Janelle Rucker, who covers Franklin County for The Roanoke Times. Janelle made these miniature lasagnas and said they were delish. The vegetables (tomato and onion) are pretty well-disguised, and the ground turkey makes these leaner. It strikes me that one could make 12 of these babies and freeze what’s left over for quick and easy meals throughout the work week.
For the rest of this month, I want to share at least one healthy recipe per week, and I would love it if you all would share your very favorite healthy recipe, too. I will enter them into the PlateUp database so we’ll have a good selection of recipes that your stomach AND your heart can love.
12 oz. ground turkey
¼ tsp. salt, divided
¼ tsp. pepper
1 cup chopped onion
½ cup chopped mushrooms
1 (14.5 oz.) can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp. dried oregano, divided
½ tsp. dried basil
1 ½ cups part skim ricotta cheese
24 small, square wonton wrappers (the kind near the tofu in the refrigerated section of the produce department)
1 1/2 cups shredded mozzarella cheese
1. Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
2. Add the crushed tomatoes and 2 tsp. of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
3. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
4. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper in each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
5. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp. of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.
7. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
8. Bake for 10 minutes, or until the cheese has melted.
9. Let the cups cool, remove them from the pan, and serve!
Nutritional information for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g
Adapted from www.hungry-girl.com