Tuesday, 7 June 2011

My very own version of healthy cannelloni

Technically it is baking:

Tonight I had some left over chicken from the week end and I wasn't sure what to do with it. I thought Stir Fry... but my husband was more in an Italian mood. So I opted for my version of cannelloni which is the easiest and quickest thing to do...
In place of the actual pasta, I made some savory crepes with dried thyme. So I just added about 1 cup of flour with 2 eggs and enough milk to loosen the mixture. Spray some oil onto a frying pan and add some of the dough, swirl the pan to make sure the dough is covering the whole bottom of the pan. If the mixture does not spread, it is too thick and you need to add some more milk to the mixture. Put the crepes aside on a plate.

For the stuffing:
- Leftover cooked chicken
- About 1 cup of frozen spinach (defrosted in the microwave)
- 3 tablespoons of light Ricotta cheese
- 1 onion sliced
- 2 cloves of garlic, peeled and crushed
- Oil spray

Spray a saucepan with the oil. Add the onion and the garlic and let it cook for 3 to 4 minutes (until the onion has soften).
Add the spinach, chicken and ricotta. Mix and turn the heat off. It'll do it's own thing.
Set aside to cool a bit while you make the tomato sauce.

- 1 can of tinned tomatoes
- 2 tablespoons of tomato concentrate
- 1 garlic clove peeled and crushed

Add all the ingredients in a saucepan and leave it to cook for 5 minutes.

Place some of the filling in the middle of the crepe and roll the top part over the filling, then fold the sides and keep rolling until you have a parcel. Repeat with the rest of the crepe. Place them into a baking dish and cover with the tomato sauce. Grate some cheese on the top (I just put a little bit to add another flavor). Put it in the oven for about 5 to 7 minutes and serve.

1 comment:

  1. As a purely unbiased consumer - or possibly the said husband, this was awesome.