Low-Carb Vegetable Lasagna

Low-Carb Vegetable Lasagna

Low-carb Veggie Lasagna​

This is the perfect low-carb dish to satisfy your Italian food craving and it is delicious! Few ingredients goes a long way too. This will create leftovers too!

INGREDIENTS:

  • 3 large zucchini
  • 1 spaghetti squash
  • 1 pkg of turkey crumbles (or you can use another meat)
  • 1 pkg of Italian cheese
  • 12 oz. container of ricotta cheese
  • 1 can of pasta sauce

Supplies: Cheese grater, a 9×13 pan and a medium size mixing bowl

  1. First you’re going to take the squash and stab it with a fork all over. Next, microwave it for 10 minutes (or however long it takes for the skin to get soft). This allows the squash to cook thoroughly and steam.

2. Cut the tips of the zucchini. The bigger the zucchini the better because it makes layering the lasagna much easier and fuller. Using the longer slim side of the grater – you’re going to gently scrape the zucchini from top to bottom to slice it thinly. Be careful as you do this, as you can cut your hands quite easily if you move too fast.

3. Take the turkey sausage crumbles and place in the bowl. Then pour half of the tomato sauce in the bowl or however saucy you want it. We use the 60% less fat turkey crumbles which are precooked so makes cooking easier.

4. Check the squash in the microwave. It should be bubbling and steaming hot after 1o minutes! You’re going to slice it in half with a large sharp knife. Next, scoop out the seeds and scraps from one of the halves with a spoon and throw away.  

5. Start scooping the spaghetti squash out and start to layer into a 9×13 pan. Press down firmly.

6. Now layer half of the turkey and tomato sauce mixture over top the squash. 

7. Spread half of skim ricotta cheese over the turkey meat & tomato sauce.

8. Next, scatter half of the thin zucchini slices over top the mixture. Try to layer the wider pieces first and overlap as necessary to cover the top.  Lastly, sprinkle Italian cheese on top.

9. Repeat steps 5-8 again to create a second layer, using the other half of the squash.

10. Stick the lasagna in the oven at 400 degrees for 40 minutes or until the top layer of cheese is a little brown and crispy. Note: every 10 minutes in the oven, you should use a turkey baster to drain the excess liquid that derives from the vegetables while cooking. Or you can wait until the end to drain, but it will cook a little better if you baste throughout the duration of baking.  Enjoy!

Melt in your mouth Prosciutto-wrapped Asparagus

Melt in your mouth Prosciutto-wrapped Asparagus

Prosciutto-wrapped Asparagus

My dad actually turned me onto these. He started experimenting with different recipes with the goal of making my stressed out mother happy when she return from work each evening. I happened to be living at home at the time and I was super impressed with these!  I love any dish that requires only a handful of ingredients because it doesn’t break the bank and is usually easy to whip up.  These are low-carb too!  Neufchâtel cheese is used instead of cream cheese because its 1/3 less fat. So without further adew…

INGREDIENTS (serves 6: assume 2-4 asparagus bundles per person, depending on how greedy they are)

  • 1/2 lb (8 oz.) dry cured Ham Prosciutto, sliced (I use Citterio brand because each slice is lined with parchment paper which makes wrapping the asparagus much easier)
  • 1/4  (8 oz.) package Neufchâtel cheese, softened
  • 1 lbs asparagus spears, trimmed.  Note: sometimes it’s easier to use prepackaged asparagus because they tend to be thinner spears. 1 lbs made 16 bundles for me (3-4 spears per bundle).
proscuitto wrapped asparagus ingredients

Directions:

  • Preheat the oven to 425 degrees F.
  • Rinse the asparagus with cold water and clip the ends.
  • Keeping each slice of prosciutto still attached to its store-lined parchment paper, spread a thin layer of the Neufchâtel cheese onto the slice using a kitchen knife.
  • Place 3-4 asparagus spears on one end of the prosciutto slice. Slowly start rolling the prosciutto around the asparagus spears from one end to the other, gently removing the parchment paper as you go. Note: as you detach the asparagus from liner, it may fall apart or rip because it is so thin and fragile. But don’t worry. It will all stay in one place as it cooks.
Prosciutto-wrapped Asparagus
proscuitto wrapped asparagus rolling
prosciutto wrapped asparagus rolling
  • Bake for 15 minutes in the oven. Serve Immediately.

That’s it! So tasty and just 3 ingredients. If you’re wondering why no spices are added to the cheese mixture, it’s because the prosciutto itself gives all the flavor you’ll ever need. Trust me, you don’t want to add anything else. Besides, your sodium intake is going to skyrocket.

One bite of these bad boys and your eyes will widen in comfort (that’s no joke; mine did the first time I tried them). Way to go on this one, Dad! 

 -Megan

Be sure to check out our other easy savory recipes.

Holy Guacamole – the best guac ever

Holy Guacamole – the best guac ever

guacomole

If you’re anything like me, you love Mexican food and anything that involves guacamole. And because I love guacamole, I pride myself in making the best in town for any get-together.  Every summer when my family goes on vacation, we have an ‘appetizer night on the beach’, and everyone makes a dish. My go-to app (and #1 requested) is the GUAC. It’s so good, easy to make, and gets the fiesta goin’.  ¡Ñam ñam!

INGREDIENTS (serves 6-8)

  • 5 ripe avocados
  • 2 Roma tomatoes, diced
  • 1 small red onion, diced
  • 1/2 jalapeño, diced
  • 1 1/2 limes, juiced
  • 1/4 cup cilantro, fresh, snipped
  • 1 tsp kosher salt
  • 2 cloves garlic, pressed

DIRECTIONS

In a large bowl, mash avocados until desired consistency. I personally like my guacamole a little chunky. Add diced tomatoes, diced red onion, diced jalopeño, lime juice (the more the better), cilantro leaves, salt and chopped garlic. Mix together. Cover with plastic wrap and refrigerate for at least 1 hour. Serve with your favorite tortilla chips and enjoy!

Be sure to check out our other easy savory recipes suitable for any occasion.

Frank’s Red Hot (I put that sh*t on errything) Buffalo Chicken Crescent Ring

Frank’s Red Hot (I put that sh*t on errything) Buffalo Chicken Crescent Ring

buffalo chicken crescent ring

Most of you have probably tried Buffalo Chicken Dip. That was always a staple in my household growing up. This particular recipe is buffalo chicken  dip with a twist! The crescent roll turns buffalo chicken into mini sandwich bite and compliments it really well. It’s easy, appropriate for any occasion (unless you’re throwing some 5-star dinner party), and is a dish that everyone appreciates.

INGREDIENTS (serves 12: assume 2 slices per person)

  • 4 oz cream cheese (half of 8-oz package), softened
  • 2/3 cup hot sauce or red pepper sauce (I use Frank’s Red Hot)
  • 2 ½ cups chopped cooked chicken (1/2-inch pieces). Sometimes I’ll just buy a precooked rotisserie from the store -OR- if you’re really pressed for time, you can use 20 oz. of canned white chicken breast.
  • 1 cup shredded Monterey Jack & Colby Cheese
  • 2 cans (8 oz each) refrigerated crescent dinner rolls (I use Pillsbury brand)
  • Ranch or Blue Cheese dressing for dipping (optional)

Directions:

  • Heat oven to 375°F. In a small bowl, combine the softened cream cheese and Frank’s hot sauce using a rubber spatula.
  • Mix in the shredded chicken, Monterrey Jack & Colby cheese. Place aside.
  • 1 can at a time, unroll the crescent rolls onto a large cookie sheet or several sheets of foil. You want to form 16 triangles into a Sublime-looking sun aka ring (sounds weird, right), leaving a small empty circle in the center (may be about 5-inches). The dough will overlap so don’t worry about that. It’s all being cooked in the end.
buffalo chicken crescent ring
  • Now that the ring is formed, place the chicken & cream cheese mixture on each triangle base closest to center of the ring. Spread the mixture evenly around the inner circle.
  • Now you’re going to cleverly bring each triangle up over the filling. There will be a few inches of dough at the ends, so you want to tuck it under the center/ bottom layer of dough to lock it in.
  • Bake 20 to 25 minutes or until the top layer reaches a golden brown. Cool for at least 10 minutes before cutting into slices.
  • Use Ranch or Blue Cheese dressing for dipping. Enjoy!

Be sure to check out our other easy savory recipes suitable for any occasion.

Bacon-wrapped Jalopeños for the sweet and salty

Bacon-wrapped Jalopeños for the sweet and salty

Bacon-wrapped Jalapenos

Did you sign you up to bring an appetizer to the next family gathering or girls night in?  This is the perfect hors d’oeuvre to bring along. LOVE LOVE LOVE these. Think of a jalapeño popper minus the frying and add on the bacon instead. Easy to make (and even prep for a day ahead, if preferred) and is a definite crowd-pleaser. You don’t even have to be an enemy of all things spicy. My younger sister never liked hot foods growing up and typically avoided them at all costs (which is odd, I may add, because the rest of my family is ALL ABOUT anything hot & spicy). But even SHE will eat these because the jalapeños are de-seeded, which make them less spicy. The cream cheese and bacon really add a sweet and salty flavor too. Caution: your mouth will water and you’ll want to eat more than one.

INGREDIENTS (serves 8: assume 3 jalapenos per person).

  • 12 fresh jalapeño peppers (makes 24 jalapeño halves).
  • 8 ounces cream cheese, softened
  • 1 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • 2 Tsp Dark Chili Powder
  • 2 Tsp Cayenne Pepper
  • 2 Tsp Cumin
  • 2 Tsp Salt (optional)
  • 12 slices bacon, cut in half
Bacon wrapped jalopenos

Directions:

  • Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or foil.
  • Cut the jalapeño peppers in half using GLOVES (otherwise your hands will be on fire a few hours later). Remove the seeds from each half’s center. I use my hands to de-seed (again, with gloves) or a spoon to scoop out. TIP: If you are one of those people who really like spicy, then go on with your bad self and leave a few seeds in the jalapeño.
  • In a medium sized bowl, stir by hand using a rubber spatula (or beat with a handheld mixer if easier) the cream cheese and all the spices until combined.
  • Spoon filling in the 24 jalapeño halves. The filling should be evenly dispersed within the jalapeño.
  • Wrap each stuffed jalapeño with a half slice of bacon.
  • Place sheet in oven and bake for 25-28 minutes or until the bacon looks crisp and juicy. Serve immediately.

Tip: If you want to prep the peppers ahead of time, you can do it 1 day in advance and refrigerate until you’re ready to bake.

And there you have it! Easy and delicious. Be sure to check out our other easy savory recipes.