Zucchini Pizza Boats

Standard

image10

Craving Pizza?

I do… especially on the weekends.  Since I usually don’t work out as hard on the weekends, I’ve been looking for ways to still eat healthy and keep my net calories in a normal range, haha.  I decided to try out my own version of the zucchini pizza boats.  These are great for people looking for a low carb or low calorie alternative to calling in a pizza.

image1

You’ll Need:

4 medium-large zucchini squash

1 cup shredded mozzarella cheese, divided

1 package turkey pepperoni

~1/4 cup pizza or marinara sauce

Seasonings (garlic, oregano, basil)

 image2

Preheat oven to 400 degrees.  Cut stems off zucchini and half lengthwise.

image3

Scoop out seeds, but be sure to leave the flesh.  This with serve as your “crust.”

image4

Place squash onto foil or parchment paper lined pan. Add 1 tsp of pizza sauce into each zucchini boat.

image5

Spread sauce evenly and season with garlic, oregano, and basil.

image6

Sprinkle half of the mozzarella cheese evenly between the eight zucchini boats.  Then place 6-8 pepperonis on each one.

image7

Top boats with the remaining 1/2 cup of mozzarella cheese. Season with more garlic if desired. Bake in the oven for 20-30 minutes.  Serve hot.

image9

Enjoy!

This recipe will make four 2-pizza boats servings.  The nutritional information below is for one serving (two boats) according to myfitnesspal.

image8

Advertisements

Crockpot Zucchini Lasagna

Standard

I love lasagna.  And there’s an Olive Garden on my way home from work.  And when I get off at 7:00pm and haven’t planned for dinner… where do you think we go?
Well, I recently got curious and looked up just how many calories I was eating when we go there, and YIKES!  The Lasagna Classico has 960 calories!  And that’s not counting the bread sticks, dipping sauce, salad dressing, etc that we end up getting.
So after seeing several veggie lasagna pins on Pintrest, I decided to try it myself, but use my Crockpot to test how easily and quickly I could have this waiting on me for dinner when I get off work.

image1

The good news is it turned out amazing!  Very delicious, and even Kevin approved.  The bad news is it was a little more prep work that I will probably be willing to do before work in the mornings.  However, this recipe makes 6 servings, so you can cook it once on the weekend, and have several lunches/dinners for the week.  You also could prep many of the ingredients beforehand, like browning the ground turkey, and keep them in the fridge or freezer until you’re ready to build your lasagna.

You’ll Need:

2 lbs Ground Turkey

3 medium Zucchini

2.5 cups Pasta Sauce

1 pint Canned Tomatoes (I used home canned)

Two 15 oz containers Part-Skim Ricotta Cheese

1 Egg

2 cups Part-Skim Shredded Mozzarella Cheese

Oregano, Basil, and Garlic

7 Quart Capacity Slow Cooker

image2

In a cast-iron skillet, brown ground turkey.

image3

While the ground turkey is cooking, slice your zucchini lengthwise.  You can use a vegetable peeler for thinner layers, but I cut mine a little thicker using a knife.  It does not matter if you get a few weird sized chunks, or uneven slices.  They’ll actually come in handy when you start layering in the slow cooker.

 image4

Once the turkey is browned, add your canned tomatoes, letting some of the moisture cook off.  I used home canned tomatoes, so if you buy canned from the store you may not have as much moisture as I did.

image5

Add pasta sauce and oregano, basil, and garlic to taste.

image6

Allow the meat sauce to simmer on medium-low to reduce some of the moisture.

image7

Prepare your ricotta filling by mixing the two containers of part-skim ricotta cheese and one whole egg in mixing bowl.  Set aside.

Now you can begin building your lasagna!  If you like, you can use a liner in your crockpot to help with clean up (these are a lifesaver for us!)

image8

In a 7 quart capacity or larger slow cooker, start with a thin layer of meat sauce in the bottom to prevent burning.

image9

Then add a layer of sliced zucchini, and top with a thin layer of the ricotta mixture.

 image10

Add a layer of meat sauce, followed by a thin layer of mozzarella cheese.

image11

Continue building your layers until you have used all your ingredients.  Top with the remaining mozzarella cheese.

image12

Cook on high for about 4 hours, or on low for 6-8 hours.  Turn off your slow cooker and allow the lasagna to sit for about one hour.  This allows for some of the excess moisture to be absorbed, and helps prevent your layers from falling apart.

image13

This was a very tasty, and healthier alternative to going out for lasagna on busy nights.

According to the myfitnesspal My Recipes feature, this recipe has about 585 calories, 35.4 g fat, 21.6 g carbs, and 53.6 g protein.  For a comparison, Olive Garden’s Lasgana Classico has 960 calories, 58 g fat, 54 g carbs, and 56 g protein according to myfitnesspal.  Keep in mind that these values may vary depending on the brands of ingredients you use.

Overnight Oats in a Jar

Standard

ooij

Need a quick, easy breakfast?  Try this recipe for overnight oats using an almost-empty peanut butter jar.

Now that it’s warming up here in Arkansas, I just really do not want to eat a bowl of hot oatmeal in the morning.  I have seen so many of the “overnight oats” and “refrigerator oats” on Facebook  that I thought I should give it a try, but  I was so unsure about cold oatmeal…  I was pleasantly surprised!

This is my take on the peanut butter oat recipe below:

image12

You’ll Need:

1/4 cup Old Fashioned Oats (Not Instant)

1/4 cup Steel-Cut Oats

4 oz Vanilla Almond Milk

Almost Empty Jar of Peanut Butter (~1-2 tsp left in jar)

Cinnamon

image10

Once you have an almost empty jar (see above) you are ready to make these oats!

image11

Add all ingredients into jar and stir well.

Put the lid on the jar and let sit in the refrigerator overnight (or about 8 hours.)

image13

Take out and stir well.  Add more cinnamon if desired, or top with fruit!

Also, if you’re using the 21 Day Fix program, the container conversions would be 1/2 yellow old fashioned oats, 1/2 yellow steel-cut oats, 1/2 yellow almond milk and 1-2 teaspoons peanut butter.

Pineapple-Pork Fajitas

Standard

image1

I’m on week three of the 21 Day Fix and I’ve been trying to find ways to get creative with our meals. After seeing a recipe for pineapple and pork tacos, I decided to try my own version.  Besides, one of my favorite meals to get when we go out to Mexican restaurants are the Hawaiian Fajitas, so merging the two only seems natural 🙂

image1image2  image3image6

Pineapple-Pork Fajitas

You’ll need:

Pre-Cooked Shredded Pork Loin

Bell Pepper of Choice

Red Onion

Fresh Pineapple

Seasoning of Choice (I used homemade taco seasoning and garlic)

1 tsp Coconut Oil

Corn or Flour Tortillas

Cilantro

image4

Add coconut oil to skillet on medium-high heat.  Slice the bell pepper and onion and measure using your Green Container.  I used one container of each.

Add bell pepper and onion to skillet.

image5

Add your seasoning and saute until the onions begin to become translucent.

image7

Add 1 purple container of fresh pineapple and stir.

image8

Add your shredded pork and add more seasoning if desired.  Cook until heated through and serve with tortillas.  Garish with cilantro.

image9

21 Day Fix container count as shown in picture:  1 Red, 2 Green, 1 Purple,1 teaspoon, 1 yellow.

This recipe is easily modifiable with different protein or veggies, and can easily be doubled to serve two or have leftovers.

I chose to serve mine with one 6-inch flour tortilla, but you can use corn tortillas, or skip the yellow container all together.