Zucchini Lasagna

Source

Ingredients

  • 2 large zucchini
  • 2 tbsp salt
  • 1 1/2 tsp ground black pepper
  • 1 small diced green bell pepper
  • 1 diced onion
  • diced garlic bulb
  • 2 cans whole crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 beaten egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 8 oz shredded mozzarella cheese
  • 8 oz grated Parmesan cheese

Instructions

  1. Preheat oven to 325º.
  2. Coat your pan with the cooking oil or spray of your choice.
  3. Cut the zucchini lengthwise into thin slices and sprinkle each side with salt and pepper.
  4. Warm a large skillet on the stove at medium-high heat with olive oil.
  5. Place slices of zucchini in the pan side by side until browned, then turn over until browned on the opposite side.
  6. For your sauce, coat a large pan with olive oil and cook the diced garlic, green pepper and onion for about 5 minutes.
  7. Add the crushed tomatoes, oregano, basil, salt and pepper and simmer for an hour. Mix the egg and ricotta cheese together in a bowl.
  8. Spread half of the sauce across the bottom of the pan. Add half the zucchini, cover with half the ricotta and half the mozzarella.
  9. Repeat your layers again and top with mozzarella cheese and Parmesan.
  10. Cover with aluminum foil and bake for 45 minutes, then uncover and bake for 15 more (depending on your oven).
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One-Skillet Paleo Mediterranean Chicken

Source

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.

Low Carb Chicken Parmesan with Zucchini Noodles

Ingredients

  • Chicken Parmesan
    • 2.00 lb(s), Chicken – Breast, meat only, raw
    • 0.25 cup(s), Cheese – Parmesan, grated
    • 0.25 cup(s), Mexican Blend Shredded Cheese
    • 0.50 tsp(s), Spices – Garlic powder
    • 1.00 tsp, leaves, Spices – Oregano, dried
    • 0.10 tbsp, Spices – Onion powder
    • 2.00 stick, 24g, Polly-o String 2% Mozzarella Cheese
    • 2.00 container (9/10 cup (61g) ea.), No Salt Added Tomato Sauce
  • Zoodles
    • 4-6 small zucchini
    • 2 T. Olive Oil
    • 1 T. Minced Garlic

Directions

  1. Preheat oven to 350.
  2. Coat bottom of glass pan with sauce.
  3. Butterfly chicken breasts.
  4. Season chicken with spices.
  5. Top with remaining sauce and cheese.
  6. Bake covered for 25 mins.
  7. Broil for a few minutes at the end if you want the cheese to get bubbly and crispy.
  8. While baking, spiralize 1-2 zucchini per person.
  9. Toss zucchini in olive oil and minced garlic and sauté until fully heated.

Nutritional Information

1/4th Recipe (Chicken parm only): 371 cal, 9 g fat, 10 g carbs, 2 g fiber, 60 g protein

Garlic Parmesan Rolls

Since posting recipes within the last week, I went looking for others on WordPress.com and found this one from lowcarbstacey.

Ingredients

  • 4.00 large, Eggs – Whole, raw
  • 4.00 oz(s), Cream Cheese Reduced Fat
  • 0.25 tsp(s), Spices – Garlic powder
  • 0.50 tsp(s), Spices – Oregano, dried
  • 2.00 tbsp(s), Cheese – Parmesan, grated
  • sprinkle of cream of tartar

Directions

  1. Preheat oven to 350.
  2. Separate the eggs, whites in one bowl, yolks in another.
  3. Mix yolks, cream cheese, spices and cheese together.
  4. Combine whites with a sprinkle of cream of tartar.
  5. Beat on high with a hand mixer until whites have firm peaks, with my old antiquated mixer, this took somewhere between 5 and 10 minutes.
  6. Mix 1/4 whipped whites into egg/cheese mixture.
  7. Slowly fold in remainder of whites.  Be careful not to mix too hard, or the egg whites will begin to break down.
  8. Grease muffin tins.
  9. Scoop mix into each muffin tin and bake 15-18 minutes.
  10. Allow to cool, so they firm up.

Rolls can be stored on counter, or in fridge.

Nutrition Info

for 1/12th Recipe: 53 cal, 4g fat, 1g carb, 3g protein