Zucchini Lasagna

Craving yummy lasagna but don't have the carbs in your diet?  Try using zucchini instead of noodles :) This is a great version of the classic comfort food that will not ruin your day!

Ingredients:

• 20 oz lean ground turkey
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 2 cups Lowfat Cottage Cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 8oz Sliced Mozzarella Cheese
• 2.5 Zucchini's
• 4 cups of Spinach

Directions:

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain any grease. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. 

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. 

To assemble:
Arrange 4 slices of the zucchini in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese then a layer of spinach.  Spoon a little less than half the meat/sauce mixture over the top

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes. Makes 12 servings

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Dancin' Doll Chili

Some days are just “chili days”. Is it a coincidence that those particular days are usually “chilly”? I think not.

But bad jokes aside, I really do think that we enjoy food based on our emotions and feelings. On cold days, we want warmth and comfort and the feeling of home and a warm kitchen with fabulous aromas. What better way to scent your kitchen than a big pot of chili?

Ingredients:
20 oz package of 99% lean ground turkey
30 oz can of petite diced tomatoes
1 large sweet green pepper
1 large yellow onion
½ large sweet red pepper
5 cloves garlic, chopped fine
1 (15 ounce) can black beans, no sugar added, drained and rinsed
1 (15 ounce) can kidney or cannellini beans, no sugar added, drained and rinsed
2 teaspoons ground cumin
1 tablespoon chili powder
1 (12 ounce) jar of your favorite salsa

Directions:
Chop all vegetables
Mix all ingredients in crockpot until distributed evenly.
Cover
Note: You are not browning the turkey first. Mix it in with all of other ingredients while raw.
Cook on low for 8 hours

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Cheesy Chicken Veggie Casserole

Try this inexpensive and fresh version of a chicken casserole--no need for processed soups or sauces!

Ingredients
24 oz cooked chicken breasts, diced
4 T all purpose flour
4T butter, unsalted
20 oz skim milk
2 pinch white pepper
2 t Italian seasoning
2 T parmesan cheese, grated
7 oz penne pasta, whole wheat
4 yellow or orange bell peppers, chopped
2 zucchini, chopped 4 heads, approx.
24 ounces broccoli, chopped
2/3 c monterey jack cheese
nonstick cooking spray

Directions
Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta's cooking, add the chopped broccoli to the water. Allow to simmer for one minute.

Drain the pasta and broccoli. Spritz the bottom and sides of a large oven-proof casserole dish with nonstick cooking spray.

In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.

Bake for 20 minutes; remove foil and continue to bake until cheese is melted.

BBQ Pulled Pork

When you need a guaranteed crowd-pleaser, take a stab at this savory dish. Thanks to 4-6 hours of slow cooking, the recipe yields incredibly tender pulled pork soaked in a delectable barbecue sauce. Chili powder and cumin add a spicy and scrumptious kick!

Time: 4-6 hours or until internal temperature of meat reaches at least 165 degrees F. Meat should easily pull apart when done.
Temperature: Low
Yield: 12 servings
Recommended Slow Cooker Size: 4 quarts

Ingredients:
1 15 oz. can tomato sauce, no sugar added
1 tbsp. apple cider vinegar
1 tbsp. garlic powder
1 tbsp. onion powder
1/4 c. honey
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. ground cinnamon
4 pork loin top loin chops

Directions: In your slow cooker insert, mix together all ingredients except the chops. This will create the barbecue sauce. Please note that this makes a lot of sauce. If you feel it's too much, simply save some of it for another use. But do not reduce by more than half. Place the chops in the sauce and cook as directed. 

Nutritional Content:
Serving size: 1/12 of the recipe
Calories: 146
Total Fat: 2 g.
Saturated Fat: 1 g.
Trans Fat: 0 g.
Cholesterol: 35 mg.
Sodium: 426 mg. (This can be lowered with low or no-sodium tomato sauce.)
Carbohydrates: 15 g.
Dietary Fiber: 1 g.
Sugars: 10 g.
Protein: 18 g