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
- 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
- Slice zucchini into 1/8″ thick slices, lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel and set aside.
- Meanwhile, in a medium sauce pan, brown meat and season with salt and pepper. When cooked drain in colander to remove as much fat as you can.
- Return the meat to the pan, add pasta sauce, italien herbs, and fresh basil. Simmer until just bubbly. Do not add extra water, the sauce should be thick.
- Preheat oven to 400°.
- In a 8 X 8 or 9 X 9 baking dish, form a layer of zucchini on the bottom.
- Spread 1/4 of the meat and sauce mixture over the zucchini layer. Add four or five thin slices of ricotta to form another layer. Sprinkle 1/4 of the mozzarella cheese next. Repeat the process with a second layer of zucchini slices, meat sauce, ricotta and mozzarella, and then repeat again making a third layer. For the last layer, top with remaining zucchini slices and sauce, cover and bake 30 minutes. Uncover the foil and bake 10 more minutes and then place the remaining 1/4 cup mozzarella and 1/4 cup Parmigiano Reggiano and bake until melted, 10 minutes.
- Let stand about 5 – 10 minutes before slicing and serving.
Vietnamese food is full of mouth watering flavors and this recipe is sure not to disappoint. I found it while browsing on Pinterest. I adapted the recipe from an original post in October 2007 from Food and Wine Magazine.
Vietnamese Lemongrass Chicken
Dinner is ready in 20-30 minutes (don’t forget to marinate chicken before)
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder ( I use madras)
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breasts cut into 1 1/2-inch pieces (thighs work too)
3 tablespoons water
3 tablespoons coconut oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced finely
1 large shallot, thinly sliced
3 red chilies, seeded and minced
1 scallion thinly sliced for garnishing (optional)
cilantro sprigs for garnishing (optional)
- Marinate the chicken: In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Marinade for at least two hours.
- Make the caramel: In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms about 2-3 minutes. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a small bowl.
- Cook the chicken: Heat a wok or large frying pan over high heat. Add the coconut oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant about 1 minute. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened about 8 minutes. Transfer to a serving dish and top with the scallions and cilantro. Serve with steamed white rice.
I love chocolate covered bananas when I go to the local fair or Disneyland. Here’s my version of this sweet and salty treat.
Coco-Banana Bon Bons
12 oz. semisweet chocolate chips
2/3 cup toasted and chopped almonds, walnuts, pistachios or pecans
Directions: Continue reading