Well after a Macaroni and Cheese post it makes sense that I follow it up with another post about my WW Challenge! Since my first post, Im happy to report that all the recipes weve tried since have, with a little creativity and smart substitutions, the recipes have turned out great! Im especially proud of these two
The first is Sausage and Spinach Phyllo Rolls. I was especially eager to try this recipe because Id never worked with Phyllo before! And as an added bonus, it allowed me chance to check out a few great gourmet stores.
I got the Phyllo at Surfas and was just blown away by their selection, all by Pegasus! Regular, Country, Whole Wheat, even Chocolate!! I ended up picking up the country because it said it was for casseroles and meat dishes, since I knew how delicate the sheets were going to be so I wanted something that would be more forgiving until I learned to handle the dough properly.
I got the turkey sausage at Bobs Market, a Santa Monica market with the most amazing, delicious and best of all, well priced fresh made sausages! They have Bangers, Choritzo and Lamb Sausages, which we picked up along with our ½ pound of Sweet Italian Turkey ones. :)
After picking up these goodies, we went straight to work
In a skillet we sautéed some a chopped large sweet onion in a bit of olive oil. After they reached a proper sweat we added the sausage with a bit more fennel to kick up the spicing. Once all browned, we folded in about a ½ lb of baby spinach. The recipe originally called for frozen... BLEH! But the baby spinach tasted and looked so much better. We waited for the mixture to cool a bit before adding one beaten egg to act as a kinds glue so it would all stick together.
And now you maybe wondering exactly how is this a low fat ingredient since Phyllo is usually put together using butter? Well use PAM. Actually, we used Spectrum Naturals Canola Oil Spray. What the procedure was: spray one sheet and then place on top and spray that one. Fold the pasted sheets in half and spray both sides and then place the filling and roll. I made a total of four rolls and placed them on a cookie sheet lined with parchment in a 375 oven for 25 minutes.
And what came out were beautiful and really tasty!! We severed the sausage rolls with baby string beans. But I have to admit, while the dish did indeed taste great, the Phyllo was a bit bland and a couple of days later when we used up the remaining sheets and used butter, it tasted WORLDS better. Nevertheless, we were willing to make the sacrifice since a healthy serving of two rolls were 6 points.
Our next recipe, was Eggplant and Ricotta Rolls with Red Pepper Pesto. I am also proud about this recipe because I was finally smart enough to actually snap a picture of it! I just got my digital camera so I hope to snap more of my experiments! :)
But first, the recipe
We made the Red Pepper Pesto first. Once again, using fresh ingredients really made a difference. The recipe called for jarred red peppers, but instead I broiled 1 fresh red pepper. After they sweated properly and I peeled them, I added two Tbs of chopped pesto, 1 garlic clove, 2 Tsp. of Balsamic and a pinch of salt into a food processor and the pesto was made. The pesto was mostly the red pepper and it reflected it in color and taste. It was slightly sweet but had a wonderful charred taste. I originally had forgotten that this recipe had a sauce to go with it, so I bough SO his favorite sauce, Bruchetta, he liked this topping just as much!
Then we made the eggplant rolls. Which were amazingly simple. We sliced a large eggplant into 8 Slices with out monster mandolin. Then also sprayed them with the Canola oil spray and placed them under the broiler for about 3 minutes each side.
Once out of the broiler we laid fresh basil leaves on top of them and then spread on a mixture made of 1 ½ cup low fat ricotta, ¼ parmesan, 2 ounces of chopped procuitto, 2 Tsp of rosemary, ¼ Tsp Nutmeg and pepper. We rolled them, spooned the sauce on top and placed a tiny basil leaf on each. We served with Warm Pita bread and Hummus. And it was absolutely my favorite dish we made so far. A serving of two rolls was also 6 points.
After dinner, I packed up the remaining two rolls to take to lunch for me I saw how cute they looked in the little container and I decided to snap a picture! So here is it is! My Chowhound Picture Debut!! Hope you like it and now you know how you can make it yourself! :)