Zucchini Lasagna

I made this recipe thinking it sounded pretty good but I didn't think it'd be anything great.  Boy was I wrong.  This Lasagna was amazing!  My 5 year old, who hates everything, loved it.  It was so nice to have finally made a healthy meal that no one cried over having to eat.





Zucchini Lasagna

Servings: 6 • Serving Size: 1/6th • Old Points: 8.5 pts • Points+: 10 pts

Calories: 418.8 • Fat: 17.6 g • Protein: 39.2 g • Carb: 20.9 g • Fiber: 3.1 g  

• 1 lb 93% lean beef
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick & sprinkled with salt
• 15 oz fat free ricotta (or fat free Cottage Cheese)
• 16 oz reduced fat mozzarella cheese, shredded (Weight Watchers)
• 1/4 cup Parmigiano Reggiano
• 1 large egg

On a gas grill or in the broiler, grill zucchini on each side, until cooked, about 1-2 minutes per side.

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 
Preheat oven to 350°.

In a 9x12 casserole spread some meat sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with cheese mixture and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

This is what happens when you leave Zucchini under a broiler for 15mins; Oops!  Guess I should be glad it was only 4 leftover slices & not my large pan.

Recipe from Gina's Skinny Recipes

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Chicken Enchiladas

 

I'm trying to include a photo of every recipe I post but this one I forgot about until after we had eaten it so I used the photo from the site where I got the recipe.  My enchiladas turned out wonderful & full of flavor.  Yum! 

Chicken Enchiladas
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g  

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
 

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (6-inch) flour tortillas
• 1 cup shredded cheese
• Nonstick cooking spray

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.


Recipe found at Gina's Skinny Recipes 

I'd love your feedback

I would love to hear back from anyone who has tried the recipes that I've posted.  Let me know whether or not you liked it & if you make any changes let me know what you did. 

Chicken Caesar Salad Tacos

This is a nice & refreshing filling for a taco.  We also enjoy eating the filling as a dip with chips & the leftovers make a great salad.

Chicken Caesar Salad

• 10 oz Romain, torn
• 1lb chicken, cooked & shredded
• 1c shredded Cheddar
• 1 Avocado, diced
• 1c (4oz) diced Green Chilis
• 1/2c canned Black Beans, rinsed
• 1/4c canned Corn
• 1/3c Caesar Dressing (Walmart's Great Value brand doesn't have PHO or HFCS)
• 1/4c Taco Sauce (I sometimes use hot sauce to give the dressing more kick)

Combine dressing & taco sauce.  Combine all other ingredients.  Pour dressing over ingredients.

Taco Shells

If the shell in the photo looks a little different it's because I make my own.  They may not be healthier than the store bought ones but they're not worse & they don't have PHO in them.  They also taste way better & are cheaper.

To make them you need to heat Canola oil in a pan.  Using tongs, place a corn tortilla in the hot oil.  Immediately, flip it over to the other side & then fold it in half.  You need to do this last step so that the tortilla will soften & allow you to fold it without cracking.  Once folded, cook it for about 5 seconds & then flip it over, cooking for another 5 seconds.  Lift it out of the pan & allow the excess oil to drain back into the pan.  Place on a paper towel to catch any remaining oil.

Recipe from Emily Biesinger

Baked Salmon

I love salmon but I'm not a fan of the odor that it leaves throughout my house.  This recipe doesn't seem to leave my house as fishy smelling as others that I've tried.  The marinade is really tasty & even my 1 year old loves it.  My 5 year old doesn't like it but since she refuses most foods, I'm not going to count her opinion.  In this picture I have broccoli chicken Rice a Roni as the side dish.  If you buy Rice a Roni, check the label.  Some flavors have PHO & some don't.

• 2 cloves minced Garlic
• 6T Olive Oil
• 1t dried Basil
• 1t Salt
• 1t Black Pepper
• 1T Lemon Juice
• 1T Fresh Parsley  (1t if dried)
• 2 (6oz) Salmon Fillets

Mix all ingredients together.  Place Salmon fillets in the marinade.  Cover & refrigerate for at least 1 hour but no more than 8 hours.  Turn occasionally.

Preheat oven to 375'.  Place fillet in aluminum foil; cover with marinade & seal.  Place sealed Salmon in glass baking dish & bake for 35 to 45 mins or until easily flaked.


Recipe from Zandra Wansgaard

Apple Cider Syrup

I've loved this syrup ever since I first made it in 7th grade Home Ec.  Over the years I lost the recipe but have just recently stumbled across it again!  It's really quick & easy to make.  Although I wouldn't call it healthy, it is a much better substitute for the store bought syrups & it tastes better, too.  My photo is a little darker than the syrup usually looks because I accidentally let it caramelize while I was talking to my husband, oops.  It still tasted just as good, though.  

• 1/2c White Sugar
• 1T Cornstarch
• 1T ground Cinnamon
• 1C Apple Cider (Apple juice works, too)
• 1T Lemon Juice
• 2T Butter

Stir together the sugar, cornstarch & cinnamon in a saucepan.  Stir in apple cider & lemon juice.  Cook over medium heat until it boils; boil until thickened.  Remove from heat & stir in butter, until melted.

Chicken & White Bean Stuffed Peppers

These were good but didn't have a lot of flavor.  Next time I think I'll make the cumin & salt stronger than I think I'd like & I'll use a Chipotle.  I think that'd really add a lot more flavor.  I cooked the chicken in the crockpot & it was really nice to have it ready to shred when it was time to start dinner.


Chicken and White Bean Stuffed Peppers
  Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 half red bell pepper
• 1/4 cup parsley (or cilantro)
• 5 bell peppers (red or green)
• 14 oz shredded cooked chicken breast
• cumin
• adobo (or salt)
• 15.5 oz can white beans
• 1/2 cup shredded cheddar

    In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute      until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of  water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

Recipe from Gina's Skinny Recipes

Tuna Noodle Casserole

Again we started eating dinner before I remembered to take a picture.

Skinny Tuna Noodle Casserole

Servings: 6 • Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g   

• 6 oz no yolk noodles
• 1 tbsp butter
• 1 medium onion, minced fine
• 3 tbsp flour
• 1 3/4 cups fat free chicken broth
• 1 cup 1% milk
• 1 oz sherry (optional)
• 10 oz sliced baby bella mushrooms
• 1 cup frozen petite peas (thawed)
• 2 (5 oz) cans tuna in water, drained 
• 4 oz 50% reduced fat sharp cheddar
• butter flavored cooking spray
• 2 tbsp Parmesan cheese
• 2 tbsp whole wheat seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat

Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.

Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes). Add drained tuna, stirring another minute.

Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).






**Note** I was unable to find breadcrumbs without Partially Hydrogenated Oil in them.  Instead, I toasted some herb bread that I had on hand & then broke it into tiny pieces.  If anyone finds breadcrumbs without PHO or HFCS  please let me know.


This recipe is from Gina's Skinny Recipes

Baked Potato Soup

This recipe was not one we cared for but I think that's only because we don't like cauliflower.   It's pureed baked potato soup but 1/2 the potatoes are substituted for cauliflower so that it's less starchy.

I made this in my crockpot so that it would cook while I
 watched conference. I skipped the 1st steps & just combined the potatoes, cauliflower & chicken broth to cook for 3hrs.  Then I follow the recipe as written.

A side note: My 1 year old loved it & ate 3 helpings!

You can find this recipe at Gina's Skinny Recipe's