Caprese Lasagna Roll Ups

SO DELICIOUS. I've made Lasagna Roll Ups before, but these are CAPRESE Lasagna Roll Ups. Amazing. I know I've mentioned several times how much I love tomatoes in the oven, and I love Caprese anything (See: Caprese Grilled Chicken). I had this recipe pinned on Pinterest for a long time. So glad I finally made it!


8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 c part-skim Ricotta cheese
1 large egg white
1/3 c freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
4-5 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 c chopped fresh basil, plus more for garnish
1 c marinara sauce, recipe follows

Simple Marinara Sauce
1 tbsp extra virgin olive oil
1/4 c finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste


Marinara Sauce
Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling.

Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste.

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Put 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Place lasagna roll ups, seam side down in dish. Top each roll up with about 2 tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining shredded mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons.

Original recipe found here.

Skinny Hawaiian Pizza Pasta

I could have eaten the whole pan!! But I didn't, I ate a serving, which is only 300 calories! Yay! This is so yummy. I love that we have lots of leftovers, making this a perfect school year dish. It really does taste like a delicious Hawaiian pizza. While the dish was baking, it definitely smelled like I had a Hawaiian pizza in the oven. Mmmm.



1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
3 garlic cloves, minced
1 can (15 ounces) tomato sauce
2-3 bay leaves
1 tsp oregano
1 tsp basil
1 tsp Italian seasoning
1 tsp Splenda granulated sweetener (if you don’t use splenda in your food, use whatever sweetener you choose)
3 c uncooked whole wheat pasta spirals
1 can (20 ounces) pineapple chunks, drained
1 c cooked ham (I used sliced and cut it smaller)
1/2 c mini turkey pepperonis
1/2 lb sliced fresh mushrooms
1 tbsp olive oil
1 c reduced fat mozzarella cheese

Preheat oven to 350 degrees. In a large saucepan, sauté the onion, mushrooms, green pepper, and red pepper for 3-4 minutes until tender. Add garlic and cook for 1-2 more minutes, stirring often. Add tomato sauce, basil, oregano, bay leaves, Italian seasoning, and sugar. Bring sauce to a boil and reduce heat. Simmer uncovered for 20 minutes and let sauce thicken. Stir frequently.

While sauce is cooking, cook pasta according to package directions. Drain pasta. Discard bay leaves from sauce. Stir in the pasta, 1/2 cup mozzarella cheese, turkey pepperoni, ham, and pineapple. Transfer pasta to a greased shallow 3 quart baking dish. Top with remaining 1/2 cup mozzarella cheese. Bake for 30 minutes uncovered or until completely heated through. 

Delicious sauce with veggies. Ham/pepperoni not added yet.

 Yum. Combined with meat & pasta sauce mix.

 Sprinkled with cheese!

 And yum.

Original recipe found here.

Orzo and Feta Stuffed Peppers

Ahhhh! We loved these. I love orzo, I love feta. It was fabulous. Also, TWO pepper halves only have 267 calories. Which I thought was pretty great. The original recipe called for some arugula... but I didn't like that (reminds me too much of spinach) so I used green onions instead. Feel free to do whatever. These are very easy! Yum, yum.


1 c dry orzo  (whole wheat)
3 c baby arugula (I used 4 green onions, sliced)
1/4 c crumbled fat free feta cheese
1 tbsp olive oil
4 small bell peppers, halved and seeded


Preheat oven to 400°. Cook orzo according to package directions in salted water; drain. Return to pot. Add arugula (green onions!), feta, oil, and 1/4 teaspoon each salt and freshly ground black pepper; stir.

Season inside of peppers with 1/4 teaspoon each salt and pepper. Fill peppers; transfer to a 9-x13-inch baking dish. Cover with foil; bake until peppers are tender (35-40 minutes).

Original recipe found here.

Dinner tonight: Orzo & Feta Stuffed Peppers and Zucchini/Squash Oven Chips. Mmmm.


 

Bang Bang Chicken Kabobs

Oh my gosh. Another must-make chicken skewer recipe. Almost everyone has had Bonefish's Bang Bang Shrimp. These are so delicious and the sauce is super yummy. We always use red onions on our skewers, but obviously you can use whatever veggies you want.


3-4 boneless skinless chicken breasts cut into 1 inch chunks
1 red onion, quartered
Olive oil, salt, black pepper

1/2 c light mayo
1/2 c Thai Sweet Chili Sauce
5-6+ drops of Sriracha Hot Sauce – Use this to taste- if you like things spicy, add more. If you don’t – add a few drops, then taste (I used like a tbsp... we like things spicy!)

Soak your bamboo wood skewers in water for about 20 minutes so that they don’t burn on the grill. Season the chicken and veggies with salt and pepper to taste, then drizzle with about 1 tablespoon olive oil. Skewer the chicken, then skewer the onion or whatever veggies you are using.

In a small bowl combine mayo with Thai Sweet Chili Sauce and Sriracha Hot Sauce. Whisk it together until smooth.

Heat your grill to medium high heat then add the chicken skewers. Rotate the meat and veggies every couple of minutes so that everything cooks evenly. After chicken has cooked a few minutes on each side, use a brush to spread the sauce over the chicken. Rotate the chicken and brush the other side with the sauce. Continue to baste as you turn the skewers. Remove from grill and allow to rest for a few minutes before serving. YUM!

Original recipe found here.

Our dinner tonight: Bang Bang Chicken Kabobs, Mushroom Casserole, and baked Parmesan Eggplant.


Stuffed Mushroom Casserole

Mushroom lovers will love this delicious side dish! Only 137 calories per serving. This tastes just like a delicious stuffed mushroom, but in casserole form!



16 oz mushrooms, sliced (I used baby bellas)
2 stalks celery, diced
1 medium onion, diced
3 garlic cloves, minced
1 c Panko breadcrumbs
1/4 c Parmesan cheese
1 c reduced fat mozzarella cheese, shredded
2 egg whites
1 tbsp light butter
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried sage (substituted rosemary)
1 tsp salt
1/2 tsp black pepper

Preheat oven to 400 degrees and spray  casserole dish with an olive oil spray. In a medium, nonstick skillet melt 1 tbsp butter over medium high heat. Add in onions and celery, and cook until tender, about 5 minutes. Add in mushrooms, garlic, thyme, sage and salt and pepper, and cook until mushrooms are soft, about 4 minutes.
 
Transfer mushroom mixture to a large bowl, and stir in all remaining ingredients, except for the shredded mozzarella. Pour into prepared casserole dish and top evenly with the shredded mozzarella.
Place into oven and bake until cheese becomes golden and bubbly, about 10-15 minutes. Of course, I broiled mine for a couple minutes too!

Original recipe found here.

Chocolate Swirled Angel Food Cake

First of all, YUM! Mom's bday cake. Isn't it beautiful? The original recipe called for dark cocoa. I couldn't find that so I used regular cocoa. It was so good!

Also, I used a box mix for the angel food cake. No reason to reinvent the wheel. But if you're feeling ambitious and want to make it from scratch, the original recipe has directions.




1 box angel food cake mix
sliced strawberries

Glaze: 
1 1/2 c powdered sugar 
2 tbsp tub light cream cheese, softened 
1 tbsp 1% low-fat milk
1 tsp vanilla extract 
3/4 tsp unsweetened cocoa

Make your angel food cake according to box directions. When ready to pour into ungreased tube pan, pour half the batter first. Break up air pockets by running a knife through the batter. Then, add 2 tbsp cocoa to the batter and mix. Pour that on top, breaking up air pockets with knife. Bake according to box directions. Mine took about 45 minutes. The box also said to move the oven rack to the lowest setting to bake.

Make sure to invert the pan onto a bottle to let it cool. Don't try to remove the cake from the pan until it has completely cooled. Run a knife around the edges, then invert it onto a cake pan. Mine took forever to come out!! It eventually did though.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 tsp vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake. Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Original recipe found here.

Zucchini Lasagna

I had seen this Skinnytaste recipe floating around Pinterest for a while. Then my friend Hannah tried it & posted it on her blog. So I made it for my Mom's birthday!

Prepping the zucchini is pretty time consuming though. You slice it thin with your mandoline, then you have to salt it, let the moisture release, blot with paper towels, broil/grill it to release more moisture. Blot with more paper towels, etc. I had 3 trays of sliced zucchini to do that to, so it took a while. I also went through quite a few paper towels. So this wouldn't be a during-the-school-year recipe, but it is VERY TASTY.

Will had so much he fell asleep right after everyone left. I mean within 3 minutes. & it's true - you really won't miss the noodles!


1 lb lean ground beef
3 cloves garlic, minced
1/2 onion, diced
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 large zucchini, sliced 1/8" thick
15 oz part-skim ricotta
16 oz part-skim mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano, shredded
1 large egg

In a medium sauce pan, brown meat and season with salt. When cooked, drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40 minutes, covered. Do not add extra water, the sauce should be thick. (I actually used some homemade tomato sauce my mom had given me instead of crushed tomatoes).

Meanwhile, slice zucchini into 1/8" thick slices, add salt and set aside for 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. Broil zucchini slices for 2-3 minutes on each side to release more moisture. Dry on paper towels, and squeeze out more water! Ok, now you're ready.

Preheat oven to 375°. In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. In a 9x12 casserole dish spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture on the zucchini, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake covered for 45 minutes. Remove foil and bake 15 more minutes. I also boiled mine for a couple minutes to brown the cheese - I am kind of obsessed with my broiler. Let cool 10 minutes before slicing. Enjoy!

Original recipe found here.

Cheesy Orzo & Garden Veggies

This uses gruyere cheese, which I had never had before. It's delicious! I felt like this was kind of an adult version of mac & cheese and it was so good. An excellent side dish for sure!


4 tbsp butter, divided
1 large shallot, minced
3 cloves garlic, minced
2 small zucchinis, diced
1 c halved cherry tomatoes
2 c uncooked whole wheat orzo
1 can fire-roasted diced tomatoes, drained
3/4 c shredded gruyere cheese
2 tbsp chopped chives
salt/pepper

Heat 2 tbsp butter in a medium skillet. Once the foaming starts to subside, add the minced shallots and sauté 3 minutes. Add the garlic and sauté another minute. Add the zucchini to the pan, along with a pinch of salt and pepper and continue to sauté until it starts to brown on both sides, 6 minutes. Add the cherry tomatoes to the pan and sauté another minute.

In the meantime, cook the orzo until al dente. Reserve 1/4 cup pasta water and drain the rest. Add orzo to the sautéed veggies.

Add the cheese, fire-roasted tomatoes and remaining two tbsp butter. Toss to combine. Taste and salt accordingly. Add a little bit of the pasta water to create a thin sauce if you desire. Serve orzo dish garnished with chopped chives.

Original recipe found here.

Cucumber Salsa

One of the appetizers for my Mom's bday dinner. This is really crisp, yummy, and fresh tasting! I had to stop Will from eating it all before everyone else got here. :) I should also note that all the veggies in this are from my mom's garden!!



2 c finely chopped seeded peeled cucumber
1/2 c finely chopped seeded tomato
1/4 c chopped red onion
2 tbsp minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced
1/4 c light sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips, for serving

In a medium sized bowl, combine the cucumber, tomato, onion, parsley, jalapeno, cilantro and garlic. In a small bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Original recipe found here.

Zucchini/Squash Oven Chips (Breaded)

I made this recipe for zucchini chips from Cooking Light and they are fabulous!! So crispy! I didn't make the entire recipe because I had these as part of my lunch, but I definitely will next time. And there WILL be a next time, because I've gotta make these for the hubs.. and soon!

Update 7/29/13: I did make these for Will! I used squash and zucchini. Only thing I did differently was add 1 tbsp chili powder to make them a little more spicy.


1/4 c dry breadcrumbs (I used Panko!)
1/4 c (1 oz) grated fresh Parmesan cheese
1/4 tsp seasoned salt (I missed the "seasoned" part of this & used regular salt)
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
2 tbsp fat-free milk (of course I used unsweetened almond milk)
2 1/2 c (1/4-inch-thick) slices zucchini (about 2 small)
Cooking spray

Preheat oven to 425°. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Now when I am dipping the zucchini in this crumb mixture, I pour a little into a separate bowl for dipping at a time. This is because the bread crumb mix will get wet and it won't stick as well. So pour a little at a time into another bowl, and then replace it with more when it gets too clumpy.

Ok anyway, then put milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Let cool for a couple minutes and serve!

Original recipe found here.

Cheesy Spaghetti Squash Tomato Bake

This was delicious! Like I've said before, tomatoes get so juicy in the oven. So good. I always bake my spaghetti squash like this, it's the easiest way I think: Keep whole, poke with fork so it won't explode, put on a baking pan, bake at 375 degrees for 1 hour. Let cool some, cut in half (it's easy when it's cooked), let cool some more. Scoop out the middle part with the seeds. Use a fork to pull all the spaghetti squash out.



About 3 cups cooked spaghetti squash (1 medium one)
2 large garden tomatoes sliced
salt
garlic powder, onion powder, dried basil, dried parsley for sprinkling
5 oz shredded Mexican cheese blend (separated)
fresh basil for garnish (optional)

Preheat the oven to 350 degrees. Spray an 8 x 8 casserole dish with non-stick spray. Spread about 1 cup of spaghetti squash on the bottom. Top with a layer of sliced tomatoes, then sprinkle seasonings over the tomatoes. Follow with about 1.5 oz cheese. Add another layer of squash, tomatoes, the seasonings, and cheese. Then put a final layer of squash, and a final layer of cheese and seasonings. Bake for 30 minutes uncovered!

Original recipe found here.

We had roasted zucchini with this, and a Cilantro Cream Chicken dish. It was good... but not good enough to be posted on the blog. It was just kind of bland, nothing special. But the zucchini and spaghetti squash were awesome!


Cilantro Sweet Chili Chicken Skewers

A few days late but this recipe for chicken skewers is more than amazing. I don't even really know how to put it into words. We both agreed this was the best meal ever had from the grill. The chicken was juicy, and the sweet chili sauce created such a delicious glaze. We decided the next time we made this we'd double the recipe because we wanted leftovers. Omg. Just make it. So yum.






1-2 lbs boneless skinless chicken breasts
1 red onion, quartered
1/2 c extra virgin olive oil
1/4 c sweet chili sauce (plus extra for basting)
4 tsp minced garlic
3/4 bunch fresh cilantro (save a little for garnishing)
1 tsp salt/pepper, each

Soak skewers in water for at least 20 minutes to prevent burning. Cut chicken into 1" cubes and place into bowl. Add olive oil, 1/4 c sweet chili sauce, garlic, and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add a teaspoon of salt and pepper and marinate overnite if possible. We marinated about 8 hours.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer, with red onion between.  Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze. Will brushed it on several times while they were cooking actually. YUM!!!!

Original recipe found here.

This was our whole meal! Roasted Parmesan Green Beans, some baked seasoned eggplant with Parmesan, and baked jalapenos with some Laughing Cow cheese in them. Love those by the way... we have had them several times since my mom gave me about 25 jalapenos. :)



Another time - sauteed broccoli and sweet potato fries. Mmm!




Beef & Broccoli Stir-Fry

Beef and Broccoli is my favorite Chinese dish. This is healthy, delicious, and Will claims he's never had any take-out better. I agree - it's perfect! I also have a Crock Pot Beef and Broccoli recipe, and the only difference is the beef stays in the thin strips in this one. In the crock pot it kind of shreds a little, still delicious of course. Perfect for school days when there isn't much time. Oh! I also doubled the sauce, because I like it saucy!





1 lb boneless round steak or sirloin steak, sliced thin (I used flank)
2 tbsp cornstarch
2 tbsp water
1 tsp garlic powder
2 tbsp vegetable oil, divided (I used olive oil spray instead)
4 c broccoli florets
1 small onion, diced

Sauce:
1/3 c lite soy sauce
2 tbsp brown sugar
1 tbsp cornstarch
2 tbsp water
1 tsp ground ginger

2 c cooked rice (optional)


In a bowl, combine 2 tbsp cornstarch, 2 tbsp water and garlic powder until mixed. Stir the sliced beef into the mixture. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tbsp oil (or olive oil spray) until the beef reaches desired color. Mine was really thin, it only took 2-3 minutes. Remove beef from the wok into a bowl.

Stir-fry the broccoli and onion in 1 tbsp oil (or spray) for 4-5 minutes. Return the beef to the pan with the vegetables. Combine soy sauce, brown sugar, ginger, 1 tbsp cornstarch, and water into a small bowl and stir until smooth. Add to the pan and cook and stir for 2 minutes. 

Original recipe found here.



The were the original pictures from this recipe...






Healthy Pineapple Whip

This is just like a TCBY Sorbet. So simple and a great sweet treat for summer.


1 fresh pineapple, peeled, cored and chopped (and frozen)
1 c unsweetened almond milk
1 tbsp honey

* I halved this recipe and it was enough for Will and I to both have a good amount. (1/2 fresh pineapple, 1/2 c almond milk, 1/2 tbsp honey)

In your blender or food processor (I used my Ninja) pulverize all ingredients until super smooth. Spoon into a bowl and serve immediately!

Original recipe found here.

Summer Vegetable Bake

I love baking tomatoes because they get so delicious and juicy. Needless to say, this is the perfect summer side dish!


olive oil spray
1 medium onion, diced
1 tsp garlic, minced
zucchini, squash, tomatoes (depending on size and how much you're making)
salt and pepper
1 c part-skim mozzarella cheese, shredded

Preheat the oven to 375 degrees. Saute onion and garlic in a skillet with olive oil spray until softened (about five minutes). While the onion and garlic are sauteing, slice the rest of the vegetables. Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and any other seasonings you like to use. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 10 minutes, then broil for a minute or 2 to brown the cheese.

Original recipe found here.

Zucchini and Carrot Cakes with Basil Chive Cream

Oh these are so yummy - and pretty! Will has a kickball game for HP in Conway tonight (no I'm not driving to Conway) so I thought I'd make these for myself - he is going to be so jealous.

This recipe makes the 4 pancakes you see in the pictures. Even though I ate these 4 little pancakes as a main dish, they would really be a great side.

Also, I've eaten more veggies in the last 2-3 weeks than I probably ate in the last 8 months combined. Thanks, Mom! See picture below for the glorious bounty from her garden. :)



  • For Basil Chive Cream
  • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • Salt to taste
  • For Pancakes
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1¼ teaspoon salt
  • ¼ cup almond flour*
  • ½ teaspoon sugar*
  • ¼ teaspoon black pepper
  • 2 egg whites
  • olive oil
  • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
Instructions
  1. Make Basil Chive Cream
  2. In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
  3. Store in fridge until ready to serve.
  4. Make Pancakes
  5. Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
  6. Let sit 20 minutes so moisture can release from veggies.
  7. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
  8. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
  9. Using a stand mixer, beat egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?).
  10. Fold beaten egg whites into zucchini and carrot mixture until well combined.
  11. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
  12. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
  13. Cook until golden on each side, approximately 2-3 minutes per side. Cook’s note: I personally like them on the darker side for added crispiness, but experiment to your taste.
  14. Transfer cooked pancakes to paper towel to drain excess oil.
  15. Serve hot with a dollop of Basil Chive Cream.
- See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf
 For pancakes:
2 zucchini, grated
2 carrots, grated (I had matchstick carrots, so I cut them in half and used those)
1 1/4 tsp salt
1/4 c flour
1 1/4 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil spray

For basil chive cream:
1/2 c light sour cream (I used plain nonfat Greek yogurt)
2 tbsp fresh chopped basil
2 tbsp fresh chopped chives
salt (to taste)

Shred the zucchini and carrots. Place in a colander and sprinkle with 1 1/4 tsp salt, then let sit 20 min so the moisture can release from the veggies. After 20 min squeeze out the carrots/zucchini. I squeezed it in the colander, then put it between some paper towels and squeezed.

Transfer the veggies to a bowl and add flour, sugar, and pepper. Using a mixer, beat egg whites into stiff peaks. (I remember having to watch a video on what that meant once). Fold beaten egg whites into carrot/zucchini mixture.

Spray a large skillet with olive oil and heat over medium heat. Once hot, add about 1/4 c of the pancake mixture to the pan at a time, and press flat with a spatula. Cook until golden on each side, about 2-3 minutes. Make sure to spray with more olive oil before flipping to the other side. I like mine to be crispy, so I let mine go a little longer. Just check them.

Make your basil chive cream: Just combine all the ingredients and serve on the pancakes. Yum!!

Original recipe found here.

I love all this produce! Thanks Mom!




  • Make Basil Chive Cream
  • In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
  • Store in fridge until ready to serve.
  • Make Pancakes
  • Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
  • Let sit 20 minutes so moisture can release from veggies.
  • After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
  • Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
  • Using a stand mixer, beat egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?).
  • Fold beaten egg whites into zucchini and carrot mixture until well combined.
  • In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
  • Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
  • Cook until golden on each side, approximately 2-3 minutes per side. Cook’s note: I personally like them on the darker side for added crispiness, but experiment to your taste.
  • Transfer cooked pancakes to paper towel to drain excess oil.
  • Serve hot with a dollop of Basil Chive Cream.
  • - See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf
    • For Basil Chive Cream
    • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
    • ¼ cup chopped fresh basil
    • 2 tablespoons chopped fresh chives
    • Salt to taste
    • For Pancakes
    • 2 zucchini, grated
    • 2 carrots, grated
    • 1¼ teaspoon salt
    • ¼ cup almond flour*
    • ½ teaspoon sugar*
    • ¼ teaspoon black pepper
    • 2 egg whites
    • olive oil
    • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
    Instructions
    1. Make Basil Chive Cream
    2. In a bowl, combine sour cream or plain Greek yogurt, chopped basil, chives and salt (I used about ⅛ teaspoon).
    3. Store in fridge until ready to serve.
    4. Make Pancakes
    5. Shred zucchini and the carrots. Place together in a colander and toss with 1¼ teaspoon of salt.
    6. Let sit 20 minutes so moisture can release from veggies.
    7. After 20 minutes, take a handful of the zucchini and carrot mixture and squeeze hard to remove all the liquid.
    8. Transfer the drained veggies to a large bowl and combine with flour, sugar and pepper.
    9. Using a stand mixer, beat egg whites into stiff peaks (Tip: Did you know if you get even a tiny bit of egg yolk into your whites, they will never beat stiff enough?).
    10. Fold beaten egg whites into zucchini and carrot mixture until well combined.
    11. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
    12. Once oil is shimmery, add about ¼ cup zucchini-carrot mixture and immediately press flat with spatula.
    13. Cook until golden on each side, approximately 2-3 minutes per side. Cook’s note: I personally like them on the darker side for added crispiness, but experiment to your taste.
    14. Transfer cooked pancakes to paper towel to drain excess oil.
    15. Serve hot with a dollop of Basil Chive Cream.
    - See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf

  • For Basil Chive Cream
  • ¾ cup sour cream or plain Greek yogurt (may use low-fat)
  • ¼ cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • Salt to taste
  • For Pancakes
  • 2 zucchini, grated
  • 2 carrots, grated
  • 1¼ teaspoon salt
  • ¼ cup almond flour*
  • ½ teaspoon sugar*
  • ¼ teaspoon black pepper
  • 2 egg whites
  • olive oil
  • *If you only have all-purpose flour, use same amount of flour but increase sugar to 1¼ teaspoon.
  • - See more at: http://gooddinnermom.com/zucchini-and-carrot-pancakes-with-basil-chive-cream/#sthash.wEm3dR1e.dpuf

    Portobello Mushroom Pizzas

    Another very simple, yet easy recipe! Not much to it! Oh, along with this we had "Skinny" Spaghetti Squash Alfredo boats and salads. I should note that this is the first time Will has ever had the spaghetti squash alfredo. I have made it for myself 2-3 times when he has been out of town. Needless to say, he loved it. Picture at the bottom. :)

    The amount of the ingredients depends on how many you want to make, so I just wrote down what I used. Feel free to try other toppings!


    Portobello mushroom caps
    marinara sauce
    part-skim mozzarella cheese
    green onions, chopped
    tomato, diced
    sliced jalapenos
    sliced black olives

    Preheat oven to 375 degrees. Place mushrooms on an ungreased baking sheet and bake (cap down) for 5 min. Remove from oven and add sauce, cheese, and toppings. Bake an additional 15 min. I also broiled mine for a minute or two to brown the cheese.

    Original recipe found here.

    The spaghetti squash boats. Mmm.


    Caprese Grilled Chicken

    So simple, yet so delicious! I can't believe I never thought of this! A must-make for summer without a doubt. I drizzled a little balsamic vinegar over the top, but I took the picture before. So tasty.


    3 boneless, skinless chicken breasts
    tomato slices
    fresh mozzarella slices
    fresh basil leaves
    olive oil (or spray)
    salt/pepper/garlic powder
    balsamic vinegar

    Paint (or spray) chicken with olive oil. Season with salt, pepper, and garlic powder. Grill your chicken breasts - I don't know how, Will did that... so I can't give you directions.. When they are cooked, put on mozzarella, basil, and tomato, close grill lid and cook 1 more min. Drizzle a little balsamic vinegar over the top, then get ready for cheesy goodness!

    Original recipe found here.

    Greek Chicken Skewers with Avocado Tzatziki

    I saw this on Pinterest and knew I had to try it! Yum. These are delicious and easy. We also put some Laughing Cow cheese in some jalapenos and grilled those too. Mmm.


    For the Chicken:
    1 lb boneless, skinless chicken breast, cubed
    1 tbsp Greek seasoning mix
    1/2 tsp garlic powder
    1/2 tsp dried rosemary
    1 red onion, quartered
    olive oil spray

    For the Tzatziki:
    1 avocado, pitted
    1/2 c plain nonfat greek yogurt
    1/2 tsp salt
    1/4 tsp pepper
    8 drops tabasco sauce
    1 tbsp lemon juice
    1/2 tsp garlic powder
    1 tbsp greek seasoning mix

    In a blender (or food processor), add avocado, greek yogurt and lemon juice for tzatziki sauce. Process until smooth. Add remaining sauce ingredients and combine. Pour into a bowl and refrigerate (covered) until ready to eat.

    Place chicken cubes in a large ziploc bag. Add seasonings and shake until evenly coated. Put chicken onto skewer along with red onions. Spray skewers with olive oil spray and cook on grill about 4 minutes per side, remove when completely cooked. Serve hot chicken skewers with avocado tzatziki sauce. Enjoy!

    Original recipe found here.

    Oh, and I have to mentioned Will made these amazing fried green tomatoes. SO GOOD!


    Easy Skillet Lasagna

    I love this for several reasons: 1) it's really delicious, 2) one serving is only 275 calories, 3) it's easy and super fast. This will be a great dish to make during the school year - because it's quick and easy. The recipe called for 2 cans diced Italian tomatoes. I used some of my mom's whole canned tomatoes I crushed up and her tomato sauce. Then I just added some Italian seasoning. Yum. If you don't include the time it takes to cook the lasagna noodles, this recipe is ready in about 12 minutes! Oh, and this is a meatless dish, but obviously you could add meat.



    1 1/2 tablespoons extra virgin olive oil
    1 large onion, chopped
    1 c mushrooms, chopped
    2 garlic cloves, minced
    2 (14.5 oz) cans Italian diced tomatoes, drained
    1/4 c tomato sauce
    3 basil leaves, chopped
    1/4 tsp black pepper
    1 tsp sea salt
    1/2 c skim ricotta cheese
    1/2 c part skim mozzarella cheese
    3 tbsp Parmesan cheese
    About 6 ounces lasagna noodles, broken into thirds & fully cooked
    2 tablespoons parsley (dried or fresh)

    Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, about 4 minutes. Add garlic and mushrooms and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.

    Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley.  Cook about 2 more minutes, or until mixture is thick. Serve immediately with additional basil or parsley.

    Original recipe found here.

    Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle

    WOW. I made this tonight, along with Japanese Onion Soup and Baked Sriracha Cream Cheese Wontons. It all required a lot of prep and a lot of kitchen time, but it was worth it. These lettuce wraps so delicious - I mean really. Make sure you make the honey-peanut drizzle because it makes these awesome!!


    Chicken Lettuce Wrap Filling: 
    olive oil spray
    ½ c onion, diced 
    4 green onions, sliced, divided 
    ⅓ c matchstick carrots
    2 cloves garlic, minced 
    ½ tsp salt
    2 c cooked chicken, cubed 
    1 can (5 oz) sliced water chestnuts 
    ½ c peanuts, crushed, divided 
    ¼ c cilantro, chopped, divided 
    ½ tsp pepper 
    1 tsp Sriracha
    1 tsp lite soy sauce 
    ½ c cabbage, Shredded
    lettuce cups, to serve  

    Honey-Peanut Drizzle: 
    1 tbsp creamy peanut butter 
    1 tbsp honey 
    1-½ tsp lite soy sauce 
    ½ tsp sesame oil 
    ½ tsp ginger, freshly grated 
    ½ tsp Sriracha
    ¼ tsp sesame seeds


    Spray a large non-stick skillet and heat over medium heat. Saute the onion, half the green onions, carrots, and garlic. Add 1/4 tsp salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

    While the vegetables are cooking, mix the ingredients for the sauce together. Cover and refrigerate until serving.

    To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more. Stir in cabbage.

    Serve the mixture in lettuce cups and garnish with remaining peanuts and cilantro, and honey-peanut drizzle.

    Original recipe found here.

    Baked Sriracha Cream Cheese Wontons

    If you really know me, you know I'm obsessed with crab rangoons. Well, I don't deal with crab myself, so cream cheese wontons are the best I can do - and I found these that are made with Sriracha, which Will and I love. I also made this spicy soy dipping sauce that the original recipe had with it. It's really good, but I ate mine without it. Will used the dipping sauce tho!


    Sriracha Cream Cheese Wontons (Makes about 25)
    1 brick of 1/3 less fat cream cheese (8 oz)
    Wonton wrappers
    3 tsp chopped chives
    5 tsp Sriracha chili sauce (more/less depending on you)
    Olive Oil cooking spray

    Spicy Soy Dipping Sauce
    1/4 c lite soy sauce
    2 tbsp stone ground mustard
    1 1/2 tbsp rice vinegar
    1  1/2 tbsp honey
    2 tsp Sriracha chili sauce
    2 tsp lemon juice

    Mix together your chives, cream cheese, and Sriracha really well. Use about a 1/2 tbsp of the mixture- too much will explode out the side. Make sure to use water to wet the edges of the wonton as you're folding it - it'll glue the sides together really well. When you fold it in half, make sure to push all the air bubbles out.

    Spray both sides before baking at 350 degrees for 7-18 minutes. Now, this completely depends on your oven. The original recipe said 7 minutes, but mine took more like 16-17 to get crispy. For the dipping sauce just mix it all together!

    Original recipe found here.

    Japanese Onion Soup (Hibachi Soup)

    YUM! In my opinion, better than the soup at hibachi restaurants! I'd also like to add that I sliced the mushrooms super thin myself...


    4 c fat-free chicken broth
    2 c water
    1 white onion, chopped
    1 carrot, peeled and coarsely chopped
    1 rib celery, coarsely chopped
    1/2 tsp salt
    6 white button mushrooms, thinly sliced (I used baby portabellas)
    French's fried onions
    4 green onions, chopped

    In a large saucepan or stockpot, combine the celery, onion, and carrot. Add chicken broth and water - I actually threw a beef bouillon cube in there for fun. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, reduce heat to medium, and cook for at least 20 min. After it's cooked strain the cooked soup and discard all of the vegetables, leaving the broth. Serve the broth with sliced mushrooms and sprinkle french fried onions & green onions over the top. Delicious!

    Original recipes found here and here.
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