Roasted Veggie Lasagna

I forgot to take the normal step by step pictures, but I wanted to post this one anyways because it came out totally tasty and very low calorie!  Double bonus :)

Veggie Lasagna 

 

 

Ingredients

• 3 servings whole wheat lasagna
• 1 jar of sauce
• 2 servings chick peas
• 1 1/2 cups ricotta
• 1 cup pieces or slices mushrooms
• 1 cup spinach
• 3 medium zucchini
• 2 large peppers
• 2 cups shredded mozz cheese

Directions

1. roast veggies ahead of time by layering them on a cookie sheet, lightly misting with olive oil and adding some garlic and pepper, cook noodles, layer everything together, bake at 350 for 1 hour covered.

Italian Zucchini Sticks

Ok so I only made enough of these for one serving, so excuse the measurements (or lack thereof haha) I just sort of "winged" it ;)

These were VERY delicious though! Can't wait to have them again (probably this week) :)

And I used Italian Bread Crumbs, but I would have preferred Whole Wheat bread crumbs that I had seasoned myself...I just couldn't find them at the store...guess I'll have to make my own when I have some wheat bread that needs used up!

Ingredients:

• 1/2 of a Medium/Large Zucchini (or 1 small)
• 1/3 cup of Italian Bread Crumbs
• 2 TBSP Parmesan Cheese
• 1 large egg white
• Extra Seasoning to Taste (I used Onion Powder and Garlic Salt and fresh Ground Pepper)
• Spray Olive Oil
• Marinara for dipping

Directions:

1. Preheat oven to 425º. Spray a baking sheet with Olive Oil. 
2. Cut your zucchini into sticks (like a French Fry). Put your bread crumbs/parm/spices into one bowl and your egg white in another bowl.
3. Cover your zucchini sticks in egg white and then in the bread crumb mixture and place on the baking  sheet. When you've covered all of the sticks spray the sticks with Olive Oil and place into the oven for 20-25 minutes or until golden brown (I did turn mine once during baking).
4. Serve while hot with marinara sauce!

Servings: 1

Original Recipe can be found HERE.

Lemon Pepper Chickpea Stir-fry!

This turned out very yummy and at 200 calories a serving, makes a great meal!

Chickpea and Zucchini Stirfry

Ingredients

• 1 can of chickpeas
• 2 tbsp of olive oil
• 2 medium onions (I used one yellow, one purple)
• 2 medium zucchinis cut into chunks
• 1 medium red pepper
• optional 1 cup of chopped spinach, kale or other green leaf
• lemon zest and juice from half of lemon (I thought this was too much, next time I'll use less)

Directions

1. In a large skillet, heat one tablespoon of the olive oil or ghee over medium-high heat and stir in a good pinch of salt. Add the chickpeas and sauté until beginning to color, then add the onion or shallot. Continue cooking until the chickpeas are deeply golden. Add greens and cook until wilted, then remove everything in the skillet onto a large plate.
2. Heat the remaining oil  in the same skillet over medium heat, and sauté the zucchini until lightly browned, 1 to 2 minutes. Add the pepper and cook for an additional minute, then add the chickpea mixture back in.
3. Mix well, taste for seasoning, and remove from the heat. Add the lemon zest and juice, and toss well. Serve with freshly cracked black pepper.

Servings: 4 as a main dish, 6 as a side dish ● Total Calories: approx 808

Mexican Zucchini Bake ~ Pasta Free!

Okay so for years I have made this yummy Mexican pasta bake, it's loaded with flavor and of course calories. So I attempted to remake this yummy dish using zucchini (aka noodles) instead of pasta and it was delish!

One thing I didn't do that I should have done is roast the strips of zucchini first. Just spray a cookie sheet with non stick spray and throw these in the oven for like 15 minutes first.

Ingredients

• 4 servings skinless chicken breast
• 3 1/2 servings black beans goya
• 26 servings mild salsa
• 2 medium whole tomatoe
• 1 tbsp olive oil
• 2 cups corn
• 3 medium zucchini
• 1 medium red pepper
• 1 1/2 cups shredded mozz cheese

Directions

1. Cook chicken, slice the zucchini into long slices about 1/4 inch thick and roast on 350 for about 15 minutes (just until they start to soften up and brown up. Spray 9x13 baking dish with non stick oil.
2. Mix up 2 jars of salsa, a can of black beans, 2 cups of frozen corn nibblets in a bowl, spread a layer onto of the zucchini noodles. Cut cooked chicken into thin shredded pieces and sprinkle over the salsa mix. Add the shredded mozz cheese and repeat creating another layer. Finish the top off with fresh cut tomatoe slices

• bake for 35 minutes on 325.