Thursday, April 27, 2017

Shrimp Fajitas

I love shrimp....but I hate devieing it and its more money than I typically like to spend.  That being said Market Basket had some decent sized frozen uncooked shrimp on sale so I picked up a bag last week.  I wasn't quite sure what I was going to do with it until I was at Trader Joes yesterday and saw the gorgeous red, yellow, and orange peppers.  First I thought I'd do chicken sausage, pepper, and onions but then it hit me THE SHRIMPPPPPPPPPPP. 

There is this fajita recipe I usually use for chicken however I couldn't find the recipe online so I said forget it and made up my own.  It was sooooooo good.  I served this over a serving of brown rice (and Jasmine for the hubby because he doesn't like brown rice).  It was delicious literally almost licked the bowl clean!!  It was super easy to make.

I will say the measured spices below go on the shrimp.  I just shook spices on the veggies FYI.  Let's get it on. 

Shrimp Fajitas

Ingredients:
  • 20 shrimp, defrosted, tail off and deviened (I HATE HATE HATE DOING THIS EW IT MAKES ME BARF) (1 red container held about 9 shrimp)  Honestly the bag had about 20 uncooked tail on shrimp...so I just used the bag and split it in two
  • 1 tbsp coconut oil + 1 tsp
  • 2 tbsp olive oil
  • 1 1/2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • some more garlic powder, chili powder, onion powder, and black pepper for sprinkling over veggies
  • 3/4 of an orange pepper sliced
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1 sweet onion sliced
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • some rice (I used brown and Steve had Jasmine) 
  • green onions for garnish (you know I put that shit on everything)
Directions:
  1.   In a bowl mix shrimp, olive oil, and the chili powder, garlic powder, onion powder, cumin and black pepper.  If I had had a lime I would have squeezed some lime juice in here, but I didn't so I didn't haha.  Mix it all up and let it sit in the fridge for an hour or so.
  2. In a skillet heat 1 tbsp coconut oil on med high heat.  Add onions and peppers.  Season with some sprinkles of garlic powder, chili powder, onion powder, and black pepper.  Stir up and saute until peppers and onions are cooked to your liking.  I like my peppers and onions with still some snap to them I feel like they taste fresher, I don't like 'em all super wiggly.  Remove from pan and set aside make sure you dump like the liquid from the pan to or juices...
  3.  Return pan to heat and add 1 tsp of coconut oil.  When oil is hot add shrimp to the pan.  Cook about two minutes on each side until all curled up.  Remove the shrimp from the pan.  
  4. I then re added the peppers and onions to the pan with the juices and scraped and swirled the wooden spoon on the bottom to scrape up all the burnt bits from the shrimp to give the sauce some flavor.  
  5. Place peppers over rice then top with shrimp and garnish with green onion if you'd like.  This was seriously so yummy!!  There was not even 1 fleck of rice left in my bowl!!!

Tuesday, April 25, 2017

21 Day Fix Clean Lasagna for 2

Today was a crazy day.  Tuesdays are always my worst day of the week because I work every Monday, so I run on VERY little sleep.  Saturday, Sunday and Monday not I got four hours of sleep each night after working 12-13 hour days.  Actually Steve let me sleep in on Sunday so I got a few extra hours then (not that any of you care).  Lets just say Tuesdays is my day I typically plan to do nothing.  That didn't happen today we were very busy!! 

We had a doctors appointment this a.m., then went off to have a meet and greet with Elmo, then went shopping at Trader Joe's and visited my brother in law, then home cleaned cooked and then exercised, cooked again, fed everyone, did dishes, fed myself, and then did more dishes.  NOW I'M SITTING DOWN HALF ASLEEP!!  Oh wait I also found time to finally sign William's cast.  It's hopefully coming off tomorrow so figured I have to sign it before its to late!!

Anyways I went to Trader Joes and bought a bunch of random stuff because I didn't really have a plan so when I got home I had no idea what I was going to cook for dinner.  I came up with lasagna.  But healthy lasagna!!!  I used whole grain lasagna noodles, part skim ricotta cheese, part skim mozz, lean ground turkey, and no salt added tomato sauce.  It was a super easy and super cheap dish!!  Like I think it was well under 5$ per serving.  And you know what....it was way better than I expected. 

Ok so I'm saying this made two servings...that being said they were huge servings (perfect size for me).  I didn't eat enough food today so I was making up for some lost food servings.  I called this dish 1 blue (the final product looks like way more cheese because I way over cheesed one half for Steve), 1.5 reds, 1.5 yellows, 1/2 purple. 

21 Day Fix Clean Lasagna for 2

Ingredients:
  • 6 100% whole grain lasagna noodles cooked according to package instructions
  • 1/2 jar of no salt added (or some kind of tomato sauce)
  • about 1/2 small container of part skim ricotta.....you could also use small curd cottage cheese (this is what I wanted to use however I forgot to buy it and I had ricotta in the fridge).  I stirred into this a lot of garlic powder, onion powder, basil, and oregano
  • 2 blue containers of part skim mozzarella cheese
  • 1/2-3/4 lb of lean ground turkey (you could also use lean turkey sausage) seasoned heavily with garlic powder, onion powder, basil, oregano, black pepper, and a pinch of crushed red pepper
Directions:
  1. Preheat oven to 400 degrees.  Take a loaf pan or bread pan whatever you call it.  Put a little thin layer of sauce on the bottom.  then layer 2 noodles (I cut the ends off to make them fit).  Smear 1/2 the ricotta cheese mixture on the noodles and then top with 1/2 the meat.  Cover with a little sauce then layer 2 noodles, ricotta, rest of the meat, some sauce and then two more noodles.  Top of with sauce and sprinkle with mozzerella cheese.
  2. Bake for 35 minutes covered with foil and then chow down!!

Saturday, April 22, 2017

Healthy French Onion Chicken

So I made this two weekends ago and made a big batch for my weekend at work.  When I was making it I snuck a taste of the onion sauce mixture and OHHHH MY GOSH.  It was heavenly!!  I literally could not wait to eat this chicken.  Its clean and healthy and 21 Day Fix Approved.  Each serving is 1 red, 1 blue, 1 green and 1 tsp.

I don't eat dinner until 9 p.m. at work so Steve eats before I do.  He texted me, "this chicken is incredible".    I knew I had found a winner.  Even microwaved at work left over it was still amazing!!  I made this again a few days later 1.  because I couldn't stop thinking about it and 2.  because it was easy to make for the most part!!!

I served this dish with brown rice, there is something about this saucy dish served over the rice and soaking up all the yummy flavors.  I also served it with roasted asparagus, perfection. 

I promised my peeps I'd get this recipe out ASAP however I've had some delays!!  Last week was crazy with my little guy getting his cast on, my birthday, my fathers birthday, my mother in laws birthday, my two year olds birthday and party, and the birth of my brand new tiny niece!!  Needless to say life has gotten ahead of my recipe sharing and I apologize for the delay!!!  But here it is!!!

The recipe makes two chicken breasts, each breast is a serving.  Trust me, your going to want to make this.  I got the recipe from the new blog I've been following called Fit to Savor. 




French Onion Chicken

Ingredients:
  • 1 very large sweet onion thinly sliced
  • 1 tsp grass fed butter
  • 1 cup of organic low sodium beef stock
  • 2 cloves of minced garlic (I use my microplane grater to mince it)
  • 1/2 tbs of whole wheat flour (can use other flour if you'd like)
  • 1 tsp coconut oil (can use olive oil if you don't have it but I suggest trying it)
  • 1/2 tbs of balsamic vinegar
  • 2 (4 oz each) chicken breasts
  • Pepper, onion powder, garlic powder
  • pinch of dried rosemary and tyme
  • low fat low sodium Swiss cheese one piece per breast
Directions:
  1.  Use a skillet over medium heat.  Once warm add the butter.  Throw in the onions and season with some pepper and garlic powder.  Toss the onions around in the butter and cook until soft and caramelized.  This will take about 30 minutes or so, do not expect it to happen quickly.  If the onions start to burn on the bottom of the pan add tiny splashes of the beef stock to be able to scrap the bottom and keep the pan moist (love that word haha) 
  2. Once the onions are caramelized add the minced garlic, thyme, and rosemary and saute for about a minute.
  3. Sprinkle the flour over the onion mixture and stir until combined.  Add the rest of the beef stock to the onions and bring to a simmer.  Simmer for about 5 minutes.  Season with some black pepper.  
  4. Add the balsamic vinegar and saute for about a minute.  Remove from the heat and take onion mixture/sauce out of the pan place in a bowl or large measuring cup.  
  5. Return the pan to the stove and crank the heat up to medium high.  Add the coconut oil.  Season both sides of the chicken breast with black pepper, onion powder, and garlic powder.  then sear in the skillet for 3-4 minutes per side until cooked through.  
  6. Turn the heat down to med low and pour the onion mixture over the chicken breasts.  Top with the Swiss cheese and cover and let simmer for about 10 mins until the cheese has melted.  Serve and watch your family fall in love as they eat it!!!

Thursday, April 20, 2017

Healthy Mexican Stuffed Peppers

So I typically make some sort of stuffed peppers every two weeks.  I love making them on my work weekends because its like food prep made easy.  My recipes make five stuffed peppers.  So I typically make them on a Friday night for dinner.  Steve and I each eat one for dinner (1 pepper is 1 serving) then I have three left over.  So I bring them to eat for dinner at work Saturday, Sunday, and Monday.  So its the perfect Friday night meal before my work weekends.  Yes, yes I'm aware today is not Friday but peppers are easy and so I'm going to make them tonight because I'm craving them!! 

I make all sorts of stuffed peppers all healthy and all so delicious.  I don't know which ones are my favorite!  I make buffalo chicken stuffed peppers, steak and cheese stuffed peppers, Italian stuffed peppers, and today I'm going to make a Mexican stuffed pepper for the first time (I don't think I've made them before).   I'm sort of adapting a shredded Mexican chicken recipe I use for tacos/taco bowls for these peppers.  I'm super excited about these peppers as I'm adding some extra yummy's into them! 

If you follow the 21 Day Fix these are 1 green, 1 yellow, 1 red, and about a blue container.  I always put green onions on them because I love that shit on everything.  Also I use fat free Greek yogurt instead of sour cream, so if you do this, it will be a little over one red container.  I tried to simplify the recipe by cooking the chicken in the slow cooker, WITH A LINER I ACTUALLY REMEMBERED, then I will stuff the peppers after.  I am making this with brown rice because I need and want the carbs, but you could also use cauliflower rice if you wanted to cut the carbs out completely.

I'm writing this blog before I eat them.  So I will update it after I chow down tonight.  I love peppers because you can make them either whole and standing up or cut them in half and make them open faced.  I may make these open faced tonight so I will put a little less cheese on each to stick to the container amounts. 

Mexican Stuffed Peppers

Ingredients:
  • 2 large chicken breasts (literally the ones I used were so large it almost freaked me out, like what freaking chicken did those come from???  If you breasts are small (ahahah) use like three or four)
  • 1 jar of salsa
  • taco seasoning (I make my own but you could use a packet if you'd like, I just don't like the taste of the packet as much and I know exactly what I'm putting in there (see below for seasoning recipe)  Also I don't have packets on hand BUT I do and I bet you do too have all the ingredients for this super simple seasoning recipe on hand.  
  • 3/4 can low sodium black beans
  • 1 package of boil in a bag brown rice (it equals 3 yellow containers if your making the brown rice not from boil in a bag)
  • 1/2 cup of shredded mexican cheese
  • tbsp of plain Greek non fat yogurt
  • 1 cup of frozen corn
  • 5 mixed colored peppers, I think I got a few orange and a few yellow.
  • 5 1/2 blue servings of shredded mexican cheese to top each pepper with (I always put extra cheese on Steve's pepper)  Also a blue container for those of you who don't follow 21 Day Fix or have the containers is a 1/3 of a cup.  So use about half of that on each pepper
  • Green onions for garnish and more fat free Greek yogurt for dipping your pepper in if you want.  You could also serve these over shredded lettuce if you wanted too.  
Taco Seasoning:
  • 2 tsp of chili powder
  • 1.5 tsp of cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • decent pinch of crushed red pepper (or more if you like it hot)
 Directions:
  1.  Place half the jar of salsa in the bottom of the slow cooker.  Then throw in the chicken breasts.  Place the other half a jar of salsa in a small bowl and add your taco seasoning, whether packet or homemade, and the beans and mix togeher.  Throw that salsa mixture on top of the chicken and cook the chicken until cooked through.  I'm cooking mine on low for 6 hours, I will shred at the four hour mark and then let it simmer for 2 more hours.  
  2. Cut the tops off the peppers and scrape out the seeds and set aside.
  3. After chicken is cooked add in cooked rice, corn, 1/2 cup of shredded cheese, and the 2 tbsp of Greek yogurt.  Stir all together.   Preheat the oven to 400 degrees
  4. Use a large spoon to fill each pepper, I usually fill almost all the way full then go back and top them all off with the extras.  
  5. Bake for 30 minutes covered in a dutch oven (today I may cut the peppers in half and make them open faced so mine will look a little different) then top with cheese and cook until cheese is melted.
  6.  Serve with green onion for garnish and enjoy!!

Thursday, April 6, 2017

Spinach and Artichoke Topped Chicken

So day two of new recipes this week.  Actually now that I think about it I'm making four new dinner recipes this week.  I didn't blog last nights b/c it was just so so...and I probably wont make it again.  It was just chicken in the crock pot with mushrooms and onions and it was just ok.  I wont make it again.  But tonight's, ohhhh tonight's recipe was sooooo good.  There was a decent amount of cheese but divided between all the chicken breasts its not that bad.  I didn't make this recipe up or alter it very much except for the spices amounts and maybe one quick cooking step.  I got it from a great new blog I found Fit to Savor.  Why do I love her food??  She uses lots of shrooms, lots of sage, and lots of butternut squash.  All her recipes are so full and flavorful and not boring.  Also the two I have made have been very simple to prepare which is a must for me these days!!  Another reason I love her blog is because she breaks everything down in 21 day fix containers (actually now that I've said that this one recipe does not have the container amounts, but I'd say this is 1.5 red, 1/2 blue, and 1/2 green).  I could be totally wrong about the container amounts, I will figure it out in more detail later but I'm to tired right now.  All I know is its fix approved so get it in my mouth. 

I've been cooking the same things every week and honestly although I still love them, but I need to add some new ones into my back pocket.  So last night was the chicken with mushrooms, today was this spinach and artichoke chicken and tomorrow is apple and brie topped pork chops for my dad's birthday.    I served tonight's delish dinner with my fav roasted broccoli and some left over brown rice from last night.  Steve hates brown rice so he had some left over rice pilaf I made from last night. 

Ok I don't have to much more to say about this chicken, except it was really good and here's the recipe.  The original recipe said to bake at 400 degrees, however I was cooking my broccoli and had the oven on 425 degrees so that's what I cooked mine at.  Also my breasts were a little thick (which we all know is not true hahaha) so I figured they could use the extra few degrees.  If you have thin breasts (sorry I'm cracking myself up here) maybe do the 400 degrees.  I also used 1/2 the amt of tomatoes b/c my hubby does not like tomatoes.  So I used about 6 cherry tomatoes, but you could use 1 tomato seeded and diced or use double the cherry tomatoes it was just what I had on hand. 

Spinach and Artichoke Topped Chicken

Ingredients:
  • 1/3 cup fat free small curd cottage cheese
  • 1/3 cup fat free plain Greek yogurt
  • 5 canned artichoke hearts chopped (about 1 cup)  I made sure I got the one with the fewest things in it and the lowest amt of sodium, I didn't get marinated hearts because I can season them myself.
  • 1/2 cup (once defrosted) of frozen chopped spinach rung out
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup part skim mozzarella
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp of cayenne pepper 
  • 1/4 tsp black pepper 
  • 12 cherry tomatoes diced
  • 5 4 oz chicken breasts (I only made four, however I ended up tossing some of the stuffing because there was a lot of it, so I could have made a fifth breast)
  • 1 tbsp of coconut oil (or olive oil)
Directions:
  1. Preheat the oven to 425 degrees.  Season both sides of the chicken breasts with onion powder, garlic powder, and black pepper (not the measured amts above just generously season those breasts right out of the bottles of seasoning).
  2. Heat a skillet to med high heat and melt the coconut oil in the skillet.  Brown the chicken breasts on both sides about two to three mins a side until golden brown.   While chicken breasts are browning mix together in a bowl (just so you know I was typing with out looking and accidentally typed bowel hahahaha)  the yogurt, cottage cheese, spinach, cheeses, spices and tomatoes.  You can make this mix ahead of time (if you do don't mix in the tomatoes until before topping the chicken or it will water it down).  
  3. Once chicken is browned place on a baking sheet (I didn't use foil because we are on a major foil shortage here but you could if you want to save on dishes).   Divide the topping between all the chicken use about 1/3 cup on each.  Bake for about 15-20 minutes until topping starts to brown.  I threw mine under the broiler for 3 mins after it baked to crisps up the topping or browns up.   Enjoy!!!

Tuesday, February 7, 2017

Spaghetti Squash Lasagna - 21 Day Fix Approved

Let me just start off by saying Spaghetti squash blows my mind every time I make it.  Like it is just so bizarre how it shreds like that into perfect spaghetti strands.  Literally I'm amazed every time I make it.  Simple things for simple minds I guess.  That being said, lets get on with this.

So my friend Shannon told me about this dish a while ago.  I remember she sent a Snap Chat of it to me when she first made it and I was drooling for that whole 10 second snap.  We eat over there quite frequently so I couldn't wait for her to make this again.  Even her husband said it was fantastic!  About a month back she made this dish and brought it over for dinner one night.  It was INCREDIBLE.  I ate two huge helpings and then slipped into a glorious food and wine coma. 

I've been wanting to make this for a while now.  I got an incredible deal on turkey sausage last week, I may or may not have bought like 9 packages, so I figured it was the perfect time to attempt this recipe. 

I used the original recipe as a guideline and then kind of did what I wanted with it as far as seasoning and layring.  I was so nervous this wouldn't taste as good as the first time I had it, it had A LOT to live up to!  Oh boy did it!  Steve and I both loved it, again!  We both had seconds (little seconds but seconds none the less).  William also loved it and of course Jackson wouldn't even try it.  I can not wait to have the left overs at work tomorrow for dinner.

This dish was simple to make and I prepped the spaghetti squash in the morning so it was ready to go.  I would have cooked the sausage in the a.m. too so I could just pop this bad boy in the oven, however I didn't realize till I already decided I wasn't leaving the house today that I didn't have an onion.  I had to wait till Steve came home from Jury Duty to bring me home an onion to finish it up.  If you make homemade sauce and it doesn't have sugar the dish would be omitting the part of a purple container and adding about a 1/4 of a green container. 

Spaghetti Squash Lasagna

Ingredients:
  • 1 spaghetti squash
  • onion powder, garlic powder, black pepper, and dried Italian seasoning 
  • 3 tbsp olive oil
  • 1 sweet white onion diced
  • 1 jar of spaghetti sauce preferably low sugar and low sodium
  • 1.25 lbs lean hot Italian turkey sausage casings removed
  • 2 large cloves of garlic
  • 1 1/4 cup of Part Skim Ricotta Cheese
  • 1 egg
  • 1 tbsp Parmesan cheese
  • 2/3 cup of part skim Mozzarella cheese

Directions:
  1.  Preheat oven to 425 degrees.  Cut the ends off the squash and then cut in half.  I almost chop my arm off every time I cut these suckers in half.  Scoop/scrape the guts and the seeds out.  Season each half each with 1 tbsp of olive oil then season heavily with onion powder, garlic powder, black pepper, and dried Italian seasoning.  Line a baking sheet with foil.  Put them upside down (so skin up and seasoned half down on the foil).  Roast for 30 minutes.  You should be able to stick a fork through the skin when its done.  I cooked these ahead of time so they were nice and cool when I took a fork, and forked them out of the skin.  It should make about 4 cups of spaghetti squash.
  2. Place a saute pan on medium heat.  Add 1 tbsp of olive.  When hot add the onion and cook till translucent.  Throw in the sausage and garlic and cook until the sausage is cooked through and no longer pink.
  3. In a bowl mix together Ricotta, Parmesan, and egg.  Season with all the above seasonings.
  4. Take a casserole dish and do a layer of sauce, then a thin layer of squash, half the sausage, and then half the ricotta mixture.  Then layer sauce, squash, the rest of the ricotta, the rest of the sausage, then sauce again then top with shredded mozzarella. 
  5. The original recipe said to bake on 375 for 15-20 mins after about 30 minutes mine still didn't look ready so I then turned it up to 400 degrees for another 15 minutes and it was perfect and bubbly and kind of brown on top.  Serve and enjoy!!!
Each serving is 1.5 red containers, 1 green container, probably 1/4-1/2 purple (tomato sauce), 1/2 blue.  




Tuesday, January 10, 2017

Lasagna Roll Ups - 21 Day Fix

So I actually made this dish last week.  I get in these moods where every night I want to make something pasta-ish.  I typically when I'm in a pasta mood make myself browned ground turkey in tomato sauce and then serve it to the whole family over regular pasta and I have brown rice pasta.  I feel like before I started this clean eating and healthy lifestyle I used to cook all sorts of crazy things.  Now I typically make the same boring things every night.  They aren't boring to me, I love them, but I could see Steve getting bored of them.   Although, he would never complain.

I decided to switch up pasta night and make some lasagna rolls ups.  I've seen these fancy little guys before but never attempted to make them, to be truthful we are not huge lasagna fans.  That being said Steve loves my stuffed shells and this recipe appeared very similar to my stuffed shells just in a lasagna noodle instead of a stuffed shell.  I obviously just couldn't follow the recipe I found, I had to make it my own.  I added some spices and added ground turkey because I can't live with out meat in my food, I'd be hungry two seconds later!!  You could also use nitrate free turkey sausage taken out of the casings and browned this may be what I try next time, I just thought of it and now I want to make these tomorrow.

These cheesy, saucy, and delicious little guys are so filling and 21 Day Fix approved.  Only thing I would have changed was maybe had a bit more sauce on top of them.  They were great fresh, however they left over were a little dry, still ate them all, but a little dry.  Also I would try this with small curd low fat cottage cheese instead of ricotta.  My sister in law makes her lasagna with cottage cheese and as odd as this sounds (I by the way HATE HATE HATE cottage cheese) its incredible.  So next time I'd try this.

Lasagna Roll Ups - 21 Day Fix Style

Ingredients:
  • 10 sheets of whole grain lasagna noodles cooked according to package directions
  • 1 lb ground turkey 
  • 15 oz tub of low fat Ricotta Cheese 
  • 1 egg
  • 1 bag of frozen spinach defrosted and water squeezed out (have I talked before about my hate for frozen spinach, what a mess)
  • 1 jar of low or no sugar and low or no sodium tomato sauce (32 oz or more, like I said it wasn't saucy enough for me)  
  • 2 large cloves of garlic
  • 1 tbsp onion powder
  • 1/2 tbsp ground black pepper
  • dash of crushed red pepper
  • 1 heaping tbsp of Italian seasoning (to be honest I didn't measure any of the spices I'm just guessing at about how much I used)
  • 1 bag low fat shredded Mozzarella cheese you'll need 1 cup for one part and a little for sprinkle
  • 1/2 cup Parmesan cheese (optional)
Directions:
  1. Preheat the oven to 400 degrees.  Brown the turkey until no longer pink (I always season the turkey before cooking with onion powder, garlic powder, black pepper, and some basil) .
  2. Cook the lasagna noodles, drain, and lay on wax paper.  This is so you can stuff them.  This what the original recipe said to do, honestly I left them in the strainer and pulled them out one at a time.  I did roll them on the wax paper because stuff kept falling out and it got a little messy saved me from washing the counters, AGAIN.
  3. In a medium bowl mix together ricotta, egg, spices, garlic, spinach, and one cup of mozzarella cheese.
  4. Use 1/4 sauce on the bottom of a casserole dish.  
  5.  Take a big spoonful of the cheesy spinach mixture and spread it on a noodle, spoon a little bit of ground turkey spread/sprinkle over the cheese mixture.  Roll this bad boy up slowly.  They were standing up in the original recipe but mine were unrolling so I just laid them seam side down.  
  6. Roll the rest of the noodles up.  Dump the rest of the sauce on top and then sprinkle lightly with mozzarella cheese.  Cook covered for 30 minutes or so.  You could leave the top cheese off cook for 25 then cheese them and put them back in for 5 minutes till melted.  I HATE when I follow a recipe, cover something up and all the delicious gooey cheese gets stuck on the foil.  

A serving size is two roll ups.  According to the site I got the base recipe for it is 1 red (Ricotta, so with my turkey I'd say 1.5 red), 1 yellow, 1 green, 1 blue)