Ingredients Jump to Instructions ↓

  1. Recipe

  2. Ingredient -- Preparation Method

  3. 1 1/4 pounds chicken

  4. 1 bunch scallion

  5. 1 pound spinach

  6. 8 ounces ricotta cheese, part skim milk

  7. 3/4 cup Parmesan cheese

  8. 1 tablespoon olive oil

  9. 2 cloves garlic

  10. 1/4 teaspoon oregano

  11. 1/4 teaspoon nutmeg

  12. 12 egg roll skins -- or phyllo pastry

  13. Tomato or Spaghetti

Instructions Jump to Ingredients ↑

  1. Cook spinach and dry to remove as much water as possible. Cook chicken & onion in oil add garlic and cook 1 more minute. Allow to cool slightly then add 1/2 cup of Parmesan cheese and the rest of the ingredients.

  2. Spray muffin tin with food release (Pam) Place egg roll wrappers into muffin cups. Drop mix into wrappers and twist tops with gentle twisting motion. Spray tops of wraps with food release (Pam)

  3. Bake in 350degree pre-heated oven for approx.

  4. -25 minutes. Remove from oven & cool, wrap in foil and place in freezer bag.

  5. Per serving: 706 Calories (kcal); 30g Total Fat; (38% calories from fat); 43g Protein; 64g Carbohydrate; 131mg Cholesterol; 1061mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Serving Ideas: Great with a fresh salad and some crisp stir-fry veggies.

  6. NOTES: To reheat these unwrap from foil and place in microwave dish. Heat for 2-3 minutes Drizzle in herb tomato sauce and heat for 1 more minute sprinkle with parmesan cheese


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