Tuesday, July 17, 2012

Summer Recipes

By Stephanie of Infinite Life Fitness

As the summer time is slowly creeping by, more and more people are starting to instill healthier eating habits and a new fitness routine to their busy schedules. Becoming healthy is a full lifestyle change. It is not just a fad you can stick with for a few weeks to see the results that you are wanting. It takes WEEKS of dedication and hard work insides and outside of the gym. The biggest part of getting healthier is eating healthier. Today I am sharing with you some easy, yummy, and not too hard recipes of some great meals you can try this summer!

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Rolled Lasagna
Prep: 25 mins
Cook: 35 mins
Makes: 4 servings

INGREDIENTS


• 8lasagna noodles
• 3tablespoons olive oil
• 1clove garlic, minced
• 112 ounce can crushed tomatoes
• 2ounces goat cheese
• 1/2cup chopped sweet onion
• 1large leek, white part only, chopped
• 1 3/4cups sliced cremini mushrooms
• 1bunch asparagus, cut into 1/2-inch pieces
• 2ounces low-fat mozzarella, grated
• 1/8teaspoon ground nutmeg
• 1/4teaspoon salt
• 1/4teaspoon freshly ground black pepper
• 1/2cup chopped fresh mint
• 1/2cup chopped fresh basil
• 1/4cup grated Parmesan

DIRECTIONS

  1. Preheat the oven to 350 degrees. Cook the lasagna noodles according to package directions. Drain, rinse and set aside. Reserve 1 tablespoon pasta water.
  2. Heat 1 tablespoon of the oil in a medium pot over medium-low heat. Add the garlic; cook 2 minutes. Add the tomatoes; cook 15 minutes. Whisk in 1 tablespoon of the goat cheese until combined. Set aside.
  3. Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over medium heat. Add the onion; saute 3 minutes. Add the leek; cook 3 minutes. Add the mushrooms; cook 10 minutes. Add the asparagus; cook 3 minutes.
  4. Turn heat off; add 1 1/2 tablespoons goat cheese and the mozzarella, reserved pasta water, nutmeg, salt and black pepper. Add the mint and basil, reserving 1 teaspoon of each.
  5. Spread 1/2 cup tomato sauce on the bottom of a baking dish. Spoon 1/2 cup vegetable mixture onto each noodle, roll up and place seam side down in baking dish. Drizzle with remaining tomato sauce; crumble remaining goat cheese on top. Bake 15 minutes. Remove from oven, sprinkle with the Parmesan and reserved mint and basil; serve.


Nutritonal Informaiton:
Amount Per Serving:
Calories426
Protein(gm)17
Carbohydrate(gm)51
Fat, total(gm)18
Saturated fat(gm)6
Dietary Fiber, total(gm)6

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Lemon Basil Pasta With Summer Squash

INGREDIENTS


• 2ounces (2/3 cup) dry whole-wheat penne
• 1/2cup chopped zucchini
• 1/2cup chopped yellow squash
• 1/2cup canned white beans, rinsed and drained
• 1lemon, juiced
• 1/4cup chopped fresh basil
• 1tablespoon Parmesan cheese
• 1tablespoon olive oil

DIRECTIONS
Make it:
Boil pasta and drain. Toss with remaining ingredients.

Nutritional Information:
Amount Per Serving
Calories497
Protein(gm)21
Carbohydrate(gm)74
Fat, total(gm)16
Saturated fat(gm)3
Dietary Fiber, total(gm)8

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Spinach-Mushroom Pizza
Prep: 20 mins
Cook: 15 mins 425°F
Makes: 6 servings

INGREDIENTS


• 112 ounce whole-wheat pizza crust, such as Boboli
• 1/4cup pizza sauce
• 1/2cup frozen spinach, thawed and drained well
• 1/4small red onion, thinly sliced
• 1cup shredded part-skim mozzarella
• 6medium cremini mushrooms, sliced
• 1/4cup part-skim ricotta
• 2tablespoons grated Parmesan
• 1tablespoon extra-virgin olive oil
• 2teaspoons balsamic vinegar

DIRECTIONS
Makes:

  1. 6 servings
  2. Preheat the oven to 450 degrees. Place a large heavy baking sheet on the bottom of the oven. Lay the pizza crust on a work surface.
  3. Spread the crust with the sauce, followed by the spinach and onion. Sprinkle with the mozzarella and mushrooms. Dollop the ricotta over the pizza and sprinkle with the Parmesan. Drizzle the olive oil all over.
  4. Use a thin cutting board or the back of a second baking sheet to carefully transfer the pizza to the preheated baking sheet on the bottom of the oven. Bake until the crust is puffed and beginning to color at the edges and the cheese is melted, 10 minutes. Take the sheet out of the oven and preheat the broiler.
  5. Broil the pizza, watching carefully, until the cheese is browned and bubbling, about 2 minutes. Let pizza cool on the sheet for 5 minutes. Sprinkle with the balsamic vinegar, slice into wedges, and serve.


Nutritional information:
Amount Per Serving
Calories252
Protein(gm)15
Carbohydrate(gm)30
Fat, total(gm)10
Saturated fat(gm)4
Dietary Fiber, total(gm)5

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Mushroom and Asparagus Fettuccine
Prep: 25 mins
Makes: 4 servings

INGREDIENTS


• 8ounces dried fettuccine or linguine
• 8ounces asparagus, trimmed and cut into 1-1/2-inch pieces
• 3cups sliced fresh shiitake or crimini mushrooms
• 1medium leek, thinly sliced, or 1/2 cup chopped onion
• 3cloves garlic, minced
• 1tablespoon olive oil
• 1/3cup mushroom broth or vegetable broth
• 1/4cup half-and-half or light cream
• 1/4teaspoon salt
• 1/8teaspoon black pepper
• 1cup chopped plum tomatoes
• 1tablespoon finely shredded fresh basil
• 1tablespoon finely shredded fresh oregano
• 1/4cup pine nuts, toasted
• Finely shredded Parmesan cheese(optional)

DIRECTIONS

  1. Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.
  2. Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
  3. Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

Nutritional Information:
Amount Per Serving
Calories416
Protein(gm)15
Carbohydrate(gm)69
Fat, total(gm)12
Cholesterol(mg)6
Saturated fat(gm)3
Monosaturated fat(gm)5
Polyunsaturated fat(gm)3
Dietary Fiber, total(gm)6
Sugar, total(gm)5
Vitamin A(IU)777
Vitamin C(mg)19
Thiamin(mg)1
Riboflavin(mg)1
Niacin(mg)6
Pyridoxine (Vit. B6)(mg)0
Folate(µg)230
Cobalamin (Vit. B12)(µg)0
Sodium(mg)193
Potassium(mg)503
Calcium(DV %)71
Iron(DV %)5
Vegetables()2
Starch()4
Fat()2

I hope that the few recipes I just shared you will try! And remember…you can always add/subtract/or substitute ingredients for things that you want!

This is Stephanie from Infinite Life Fitness. Please feel free to check out my website at infinitelifefitness.com for more health and fitness tips!

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