Spinach and Italian Sausage Lasagna

Ingredients

1 tub cottage cheese
1 package of your favorite italian sausage
3 cups spinach
1 jar marinara sauce
1/2 medium white onion
2 cups mushrooms
3 garlic cloves
Mozzarella cheese

Directions

  • Preheat the oven to 375ºF
  • Combine Spinach, cottage cheese, garlic and onion (finely chopped).
  • Cut sausage into round slices, about 1/2 inch thick.
  • In a large baking dish, grease the bottom of the pan. Start with a layer of marinara sauce, next a layer of mushrooms, then a layer of spinach mixture. Repeat until everything is used.
  • Top with mozzarella cheese.
  • Place in oven for 50 minutes (sauce should bubble).
  • Cool for 5 minutes.

 

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One-Skillet Paleo Mediterranean Chicken

Ingredients

  • 1/2 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 8 oz jarred artichoke hearts, liquid drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/3 cup Kalamata olives, chopped
  • 1 lb pre-cooked chicken
  • Fresh spinach – a couple of handfuls
  • 2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
  • 1 Tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 2 Tbsp fresh basil, chopped for garnish
  • Salt & pepper to taste

Instructions

  1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic in with the onions, and sauté together one more minute
  3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
  4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
  5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
  6. Serve hot garnished with the fresh basil.

Loaded Cauliflower

Another replace potatoes with cauliflower recipe.

Ingredients

  • 1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
  • 6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
  • 6 Tbs chopped Chives
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 2 cups Colby Jack Cheese ( may use cheddar)
  • 8 oz container sliced mushrooms (optional)

Directions

  1. Preheat oven to 425°
  2. In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
  3. In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well.
  4. Place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles.
  5. Bake for 15-20 minutes until cheese is melted.
  6. Top with remaining 3 T chives and serve.

P28 Flatbread Pizza

P28 Flatbread PizzaSince trying to limit my carbs to under 60g at major meals, I stopped eating pizza with friends. That sucks. My trainer recommended the flatbread months ago and mentioned he uses them to make pizza. I’d gone to the local supplier of P28 stuff and found them out of the bagels I usually get. So I got some flatbread and tried out this.

Ingredients

  • P28 high protein wrap (27 carbs / wrap – dietary fiber = 21 net carbs; 28 grams of protein)
  • 1/4 cup tomato sauce
  • 2/3 cup mozzarella cheese
  • Replace these toppings with whatever you want:
    • 30 pepperoni slices
    • 1/2 cup mushrooms

Directions

  1. Preheat oven to 400F
  2. Bake flatbread on a pan for 2 minutes to harden. Remove from oven.
  3. Spread tomato sauce then cheese and toppings evenly across the crust.
  4. Bake for four minutes.

Nutrition Info

About 24 net carbs with the base. Toppings could run it higher.