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!
Moroccan Spiced Cauliflower
Yield: 2-4 servings
Time :30 minutes
I head of cauliflower, cut into florets
¾ tsp Ras El Hanout* (spice mix from WILLIAM-SONOMA or make your own (recipe below)
1 Tablespoon extra virgin olive oil
pinch of chili pepper flakes
- Preheat oven to 400°F. Cut 1 head cauliflower into florets and place in a medium bowl
- Add Ras El Hanout, chili peper flakes and olive oil and toss to coat.
- Spread onto a foil lined jelly roll pan or baking sheet and sprinkle with kosher salt and fresh ground pepper to taste.
- Roast, tossing occasionally 20-30 minutes (cook 5 minutes longer if you like it more tender).
- Place in a serving dish and enjoy with your favorite chicken or fish dish.
Home-made Ras El Hanout*
You can make your own Ras El Hanout if you make Moroccan food often. If not, simply buy pre-mixed spices. I like the one from William–Sonoma.
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon cayenne
This was my first time making lobster tails and it DEFINITELY wont be my last. It is easy peasy and oh so yummy. You can make these for a special occasion or to make an ordinary occasion special.
BAKED LOBSTER TAILS WITH GARLIC BUTTER
4 lobster tails
5 cloves garlic, minced
¼ c. grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 tbsp. Butter
1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Using kitchen scissors, cut the the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
1/2 cup black lentils
1 bunch of collared greens
1 yellow onion
1 lemon (including 2 tsp of lemon zest)
2 tsp. Ras El Hanout ( I like the one from William Sonoma)
Salt and pepper to taste
1. Cook the lentils:
Heat a large pot of salted water to boiling on high. (discard any pebbles you see in the lentils; Rinse the lentils and drain thoroughly. Add the lentils to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
4. Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion.
Remove and throw out the collard green stems and roughly chop the leaves. Use a zester to get 2 tsps. of lemon zest from the lemon. Cut the lemon in quarters and take out the seeds.
3. Cook the collard greens:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste.
4. Finish the lentils & plate your dish:
To the pot of cooked lentils, add the cooked collard greens, lemon zest and the juice of 2 lemon wedges (just 1/2 of the lemon); stir to combine and season with salt and pepper to taste.
Serve with your favorite fish or chicken dish.
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