Thin sliced zucchini instead of lasagna noodles turns this into a delicious yet hearty low carb meal. You won’t even miss the pasta!
Cook Time: under 60 minutes / Serves: 4
- 1 lb. 85% lean ground beef
- kosher salt and black pepper, to taste
- 1 – 24 oz jar tomato basil pasta sauce ( I like Bertolli)
- 2 tbsp chopped fresh basil (plus a few leaves for garnish (optional)
- 5 shakes of italien herbs (about 1/2 tsp.)
- 1 large or two medium zucchini (sliced 1/8″ thick using a mandolin)
- 1 cup part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 1-2 cups shredded part-skim mozzarella cheese
Sometimes you just need something sweet and crunchy. It’s tempting to reach for something pre-packaged that’s easy and tasty but makes you feel guilty right after you put it in your mouth. Not these. They are crunchy and satisfying while also being high in nutrition Get your snack fix with this easy to prepare treat that you can feel good about.
Preparation: 5 minutes
1 medium pear
4 Tablespoons PB2 (Powdered Peanut Butter)
2 Tablespoons water
2 Tablespoons mini chocolate chips
2 Tablespoons shredded coconut (I like it toasted)
In a small bowl, mix PB2 with 2 Tablespoons of water.
Slice the pear into 8 -10 wedeges
Spread peanut butter mixture thinly onto pear wedges and place on either a serving platter or 2 individual salad plates.
Sprinkle with coconut and chocolate chips. Enjoy!
There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long.
MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.
* SP = Standard Process Purification Program