Zucchini Lasagna

Zucchini Lasagna Recipe

Zucchini Lasagna

The way we like our zucchini lasagna includes a little bit of pasta. So it is not carb-less it is simply low carb. This makes a healthier version of a traditional lasagna.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 8
Calories 444 kcal

Equipment

  • 1 Lasagna Pan
  • 1 Skillet
  • 1 Stock Pot
  • 2 Mixing Bowls

Ingredients
  

  • 2 Zucchini
  • 10 Lasagna Noodles
  • 1 Lb Ground pork
  • 1 Cup Spinach
  • 1 Cup Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • 3 Ounces Provolone Cheese
  • 1.5 Cups Tomato Sauce
  • 1 Onion
  • 1/2 Cup Mushrooms
  • 1/8 Cup Parsley
  • 1 Cup Peppers
  • 2 Garlic

Instructions
 

  • Start a stock pot of boiling salted water on the stove tor the lasagna noodles
  • Add the sausage to a hot skillet
  • Brown the sausage
  • Once the sausage has browned add the peppers and onions
  • When the peppers and onions are glistening you can add the mushrooms and the garlic
  • You water should be boiling in the pot now so add your lasagna noodles
  • Par cook the lasagna noodles they should be just bendable, do not overcook
  • Remove them carefully and place into a large mixing bowl
  • Remove the meat mixture from the skillet and place into another bowl
  • Pre-heat the oven to 350 degrees F
  • Add a small amount of sauce to the lasagna pan
  • Add in the 1st layer of noodles
  • Add dollops of ricotta so it will spread easily
  • Add some of the provolone and shredded mozzarella cheese
  • Add some of the meat mixture
  • Layer some spinach and zucchini
  • Add some sauce
  • Repeat until you have no more room or until you run out of ingredients
  • Add noodles and zucchini to the top layer
  • Top with sauce and cheese Add salt and pepper
  • Cover with aluminum foil and cook for 60 minutes uncover for another 10 minutes or until the lasagna reaches an internal temperature of 165 degrees F

Video

Notes

How you layer is up to you. As long as you add the sauce with noodles  to the bottom and end up with some noodles for the top. 
This makes 2 medium sized lasagnas 
This dish freezes well so make at least two others

Nutrition

Calories: 444kcalCarbohydrates: 34gProtein: 25gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 451mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 1126IUVitamin C: 31mgCalcium: 256mgIron: 2mg
Keyword low carb
Tried this recipe?Let us know how it was!
White chili

White Chili w/ Chicken

White Chili w/ Ground Chicken

Ground chicken and cannellini beans are the vessels for this flavorful bowl of goodness. This white chili is not spicy, rather it is packed with flavors of mild chili peppers. This chili is surprisingly light as most of the creaminess comes from the beans. At under $1.00 per serving it is an affordable and flavorful meal.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 6
Calories 404 kcal

Equipment

  • frying pan

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1 Lb Ground Chicken
  • 15 Oz Cannellini Beans
  • 4 Oz Cream Cheese
  • 1/2 Cup Onion
  • 2 Cloves Garlic
  • 32 Oz Chicken Stock
  • 1 Tsp Ground Cumin
  • 1/2 Tsp Paprika
  • 1 Tbsp Chili Powder
  • 7 Oz Diced Green Chilies
  • 1 Tbsp Lime Juice
  • 1/2 Avocado
  • 6 Tsp Greek Yogurt
  • 6 Tbsp Cheddar Cheese
  • 1 Tbsp Cilantro

Instructions
 

  • Pour the olive oil in the frying pan
    1 Tbsp Olive Oil
  • Over medium heat add the onions
    1/2 Cup Onion
  • Once the onions are glistening, add the garlic
    2 Cloves Garlic
  • Add the ground chicken and cook until it shows no pink
    1 Lb Ground Chicken
  • Add in the rest of the spices and the green chilies
    1 Tsp Ground Cumin, 1/2 Tsp Paprika, 1 Tbsp Chili Powder, 7 Oz Diced Green Chilies
  • Add the chicken stock and bring to a simmer
    32 Oz Chicken Stock
  • Once simmering, add in the cream cheese and stir until the cream cheese in filling incorporated and you do not have lumps
    4 Oz Cream Cheese
  • Add the beans and lime juice
    15 Oz Cannellini Beans, 1 Tbsp Lime Juice
  • Cook for 20 minutes
  • Serve with a slice of avocado, a sprinkle of cheddar cheese, a drizzle of greek yogurt and, a pinch of cilantro
    6 Tsp Greek Yogurt, 6 Tbsp Cheddar Cheese, 1 Tbsp Cilantro, 1/2 Avocado
  • Salt and Pepper to Taste

Video

Notes

Some of these ingredients are completely optional - The avocado, cilantro, greek yogurt, and cheddar cheese can be eliminated to reduce fat, calories or simply for preference.

Nutrition

Serving: 6gCalories: 404kcalCarbohydrates: 22gProtein: 27gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 106mgSodium: 576mgPotassium: 786mgFiber: 5gSugar: 5gVitamin A: 519IUVitamin C: 11mgCalcium: 205mgIron: 3mg
Keyword budget, easy, family, protein
Tried this recipe?Let us know how it was!
White chili stuffed Peppers

White Chicken Chili Stuffed Bell Peppers

White Chicken Chili Bell Stuffed Peppers

What a great way to repurpose leftover or frozen leftover white chicken or turkey chili. These stuffed peppers are so delicious they will become a staple on your meal prep menu.
Prep Time 5 minutes
Cook Time 25 minutes
Par Cook 3 minutes
Total Time 33 minutes
Course Dinner
Cuisine Mexican
Servings 3
Calories 290 kcal

Equipment

  • Roasting pan
  • microwave

Ingredients
  

  • 2 Servings Chicken Chili
  • 1/2 Cup Cheddar Cheese
  • 1 Can Black Beans
  • 3 Bell Pepper

Instructions
 

  • Remove the previously made chili from the freezer 24 hour before making these keep in the refrigerator to defrost until ready to use.
  • Preheat the oven to 350 degrees F
  • Wash the bell peppers
  • Cut the bell peppers in half
  • Remove the membrane and seeds
  • Par cook the peppers in the microwave 3 minutes on high
  • Place thawed chili in a bowl and gently fold in the black beans
  • Stuff the peppers with the mixture
  • Top with the cheddar cheese
  • Bake for 25 minutes until temp reaches 165 F

Video

Nutrition

Calories: 290kcalCarbohydrates: 27gProtein: 13gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 123mgPotassium: 565mgFiber: 10gSugar: 5gVitamin A: 3920IUVitamin C: 152mgCalcium: 167mgIron: 2mg
Keyword chicken, Repurpose Leftovers
Tried this recipe?Let us know how it was!

Western Egg Sandwich w Spinach

Western Egg Sandwich w Spinach

This is one of our favorite egg sandwiches. Using a slightly drippy or jammy egg makes it taste all the better. But if you're watching fat content then well-cooked egg whites are also acceptable. If you are vegan or vegetarian using plant based eggs can be a great way to create a filling sandwich for breakfast.
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 388 kcal

Ingredients
  

  • 1 Egg
  • 1/2 Cup Spinach Leaves
  • 1/4 Cup Green pepper
  • 1/4 Cup Onion
  • 1 Tsp Olive Oil
  • 1/2 Tsp Butter
  • 1 Slice American Cheese
  • 1 Sandwich Bun

Instructions
 

  • Add the olive oil to a frying pan.
  • Add the peppers and onions, cook for 3 -4 minutes.
  • Cook until all vegetables are translucent.
  • Remove the vegetables to a bowl and set aside
  • Toast your bun in either a toaster oven or oven at 400 F (Optional)
  • Watch the bun carefully and remove when lightly browned
  • Add the egg to the pan
  • Flip the egg once it is stable, cook just a bit less than your desired done-ness
  • Test for the desired doneness by pressing on the yolk to feel it. If it is very soft to the touch, you still have a very runny egg, this is not recommended.  If your egg has a little firmness but still soft like a marshmallow you have a medium egg. That is how I did mine. If the egg has no softness and is firm, you have a hard egg.
  • Add the cheese slice in the pan to the top of your cooked egg
  • As the cheese is melting add the spinach to the pan but do not over cook it. You just want to wilt it.
  • Place the spinach on top of the egg Carefully remove the cheesy, spinachy egg from the pan and add it to your toasted bun.
  • Add the onions and peppers on top and the top of the bun

Video

Notes

We used a Brioche roll however you could use wheat bread, an english muffin or a hamburger bun to further reduce your cost. 
V or Ve substitute vegan butter, cheese, and plant-based egg

Nutrition

Serving: 1gCalories: 388kcalCarbohydrates: 37gProtein: 16gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 190mgSodium: 754mgPotassium: 358mgFiber: 3gSugar: 4gVitamin A: 2044IUVitamin C: 37mgCalcium: 327mgIron: 3mg
Keyword bread, breakfast, brunch, easy, egg
Tried this recipe?Let us know how it was!

Uncommon Ramen

Uncommon Ramen

This is not your plain old ramen noodle lunch. Although the recipe is quite simple when you use the packet of noodles from your favorite grocery store. If you eat meat, use the beef pho base and add chicken. If you prefer this to be more plant-based simply use the vegetable pho base Either way, the earthy taste of the mushrooms will add that umami flavor to what is normally a plain soup.The cilantro add brightness and if you like spice just add a little Sriracha sauce!
Prep Time 5 minutes
Total Time 10 minutes
Course Lunch
Cuisine Asian
Servings 2
Calories 231 kcal

Equipment

  • 1 Small to Medium Sauce Pan

Ingredients
  

  • 1 Packet Ramen Noodles
  • 2.5 Cups Pho Broth
  • 2 Ounces Chicken cooked
  • 1/3 Cup Mushrooms
  • 1/4 Cup Red Onion
  • 2 Tbsp Green Onion
  • 1/3 Cup Cilantro

Instructions
 

  • Wash the cilantro
  • Wash the mushrooms
  • Chop the cilantro
  • Slice the onion
  • Slice the mushrooms
  • Add Pho broth and seasoning packet to a medium sized pot cook on med- high heat until it comes to a simmer
  • Add the ramen noodles and then the onion (If you like raw onion you can add 2/3rd and reserve some for after the soup is cooked)
  • Cook for 2 minutes stir the noodles to break them apart.
  • Add the pre-cooked chicken
  • Add the mushrooms
  • When the noodles are par-cooked add 1/2 the cilantro, reserving the rest for garnish
  • Turn off the heat and let it stand in the pan for 1 minute.
  • Pour everything into a bowl then add the green onion and cilantro
  • Squeeze lime over the noodles
  • Add ½ tsp of sriracha (optional) if you want a little kick. We highly recommend the sriracha.
  • Mix and enjoy

Video

Notes

You can use 1 Tbsp of Pho paste and 2.5 cups of water instead of the Pho broth 
 This recipe has lots of sodium between the Pho Broth and the Seasoning Packet.  If you want to cut some of the sodium we suggest that you omit the seasoning packet from the noodles and just using the broth. Or simply add a half packet. 
Depending on which Pho base you select the nutritional values may change. Always check the label of the product you are using in the recipe and factor that  information accordingly. 
Vegans/Vegetarian - Substitute tofu for chicken or used a plant based chicken product, Vegetable Pho in lieu of beef pho. 

Nutrition

Serving: 2gCalories: 231kcalCarbohydrates: 31gProtein: 8gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 10mgSodium: 1354mgPotassium: 212mgFiber: 2gSugar: 2gVitamin A: 264IUVitamin C: 4mgCalcium: 25mgIron: 2mg
Keyword budget, easy, family, Lunch, Soup, Spicy
Tried this recipe?Let us know how it was!
Turkey Shepherds Pie

Turkey Shepherds Pie w/ Sweet Potato

Turkey Shepherds Pie w/Sweet Potato

We discovered this healthier version of shepherds pie in Vivian Howard's cookbook and never looked back. It is a hearty dish that can be made up ahead of time and baked in the oven later that evening. You can even freeze and reheat the leftovers in the microwave.
Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Course Dinner
Cuisine American
Servings 4
Calories 484 kcal

Equipment

  • 1 Baking Dish or Casserole Dish
  • 1 Potato Masher

Ingredients
  

  • 2 Sweet Potatoes Large
  • 1/8 Cup Brown Sugar
  • 2 Tbsp Butter
  • 1/4 Cup Parmigiano Reggiano Cheese
  • 1.5 Lbs Ground Turkey
  • 1 Cups Green pepper
  • 1 Onion
  • 1 Cans French Style Green Beans
  • 3 Ounces Tomato Paste
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1 Tbsp Garlic
  • 1 Tsp Chipotle Powder
  • 1 Tsp Paprika
  • 1 Tsp Ground Turmeric
  • 1 Tsp Ground Cumin
  • 4 Ounces Water

Instructions
 

  • Preheat the oven to 350F
  • Wash the sweet potato
  • Peel the sweet potatoes and cut into 2 inch cubes
  • Place potatoes in a medium saucepan and cover with salted water
  • Bring to a boil you will reduce and simmer until potatoes are very tender
  • In the meanwhile chop the peppers
  • Chop the onions
  • Chop the garlic
  • Add the olive oil to a frying pan on medium heat. Once it's hot add the onions and peppers until glistening then add the garlic
  • Cook until you smell the garlic (approx. 1 minute) remove all the veggies from the heat and place into a bowl
  • Brown the ground turkey (you may have to add in a little more oil to the pan)
  • Add in the brown sugar and the spices to the meat
  • Once browned add in the tomato paste
  • Add the water
  • Taste and decide if the mixture needs any more spice
  • Let cook until it reduces into a thicker sauce consistency
  • Drain the potatoes and return them to the pot
  • Add the butter and mash them
  • Add the turkey mixture to a casserole dish or a aluminum foil baking pan
  • Layer the green beans on top
  • Add dollops of sweet potato so that it will spread evenly
  • Spread the mashed sweet potato evenly on the top
  • Sprinkle with the grated cheese ( you may add more butter if you prefer)
  • Bake for 1 hour uncovered

Video

Notes

You can substitute corn for the green beans
Add mushrooms for extra flavor 
Serve with a little hot sauce if you want to spice it up 

Nutrition

Calories: 484kcalCarbohydrates: 44gProtein: 47gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 113mgSodium: 1068mgPotassium: 1400mgFiber: 8gSugar: 18gVitamin A: 17406IUVitamin C: 50mgCalcium: 175mgIron: 4mg
Keyword budget, Dinner, Fall Meal, Filling, freezer meal
Tried this recipe?Let us know how it was!
Tuna Salad w Cheddar on Keto Wrap

Tuna Salad w Cheddar on a Keto Wrap 

Tuna Salad w Cheddar on a Keto Wrap

What makes Tuna salad even better you guessed it, cheddar cheese. We make this wrap using Crepini egg and cauliflower wraps and they are tasty as well as filling.
Prep Time 6 minutes
Total Time 5 minutes
Course Lunch
Cuisine American
Servings 2
Calories 353 kcal

Ingredients
  

  • 6 oz Tuna Canned
  • 3 Tbs Mayonnaise
  • 2 Ounces Shredded Cheddar Cheese
  • 2 Olives
  • 1.5 Tbs Celery
  • 1/4 Tsp Onion Salt
  • 1/8 Tsp Dill dried
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Lemon Juice
  • 2 Crepini Cauliflower Egg Wrap

Instructions
 

  • Wearing a cut glove shred the cheddar cheese while it is still cold
  • Break up the tuna in a mixing bow with a fork
  • Add the lemon juice
  • Wash and dry your celery if not previously prepped
  • Mince the celery - if you leave it too big it will tear the wrap
  • Mince the green olives
  • Add the celery
  • Add the olives
  • Add the mayonnaise
  • Add the dill
  • Add the onion salt
  • Mix together
  • taste and add black pepper and salt if needed (olives should provide enough salt)
  • Take stems off the lettuce and any hard stems as they will tear the wrap
  • Place the Crepini wrap on a plate and put the dry lettuce on the first third of the circle
  • Fold the sides like a burrito
  • Wrap the sandwich into a cigar shape
  • Cut in half and enjoy

Video

Notes

In our video we used approximately 3/4 of the tuna mixture for the wrap. The nutritional values in the recipe are based on 1/2 the mixture in the wrap and include a second wrap. 
If making ahead omit the lemon juice 

Nutrition

Calories: 353kcalCarbohydrates: 1gProtein: 24gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 925mgPotassium: 206mgFiber: 1gSugar: 1gVitamin A: 391IUVitamin C: 1mgCalcium: 226mgIron: 2mg
Keyword Keto, low carb, Lunch
Tried this recipe?Let us know how it was!
Egg-Salad-on-Spinach-Wrap

Traditional Egg Salad on Spinach Wrap

Traditional Egg Salad on Spinach Wrap

We combined Grandma's traditional egg salad mix with a healthy brightly colored spinach wrap and it is delish. If you already have your hardboiled eggs made in advance this is a simple lunch to throw together.
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch
Cuisine American
Servings 1
Calories 444 kcal

Ingredients
  

  • 2 Eggs
  • 1 Tbsp Mayonnaise
  • 1/4 Tsp Yellow Mustard
  • 1/4 Tsp Ground Turmeric
  • 1/4 Tsp Onion Powder
  • 1/2 Tsp Ground Mustard
  • 1/2 Cup Romaine
  • 1 Spinach Wrap
  • Salt and Pepper to Taste

Instructions
 

  • Wash and dry 2 leaves of romaine lettuce
  • Chop the hardboiled eggs using a fork and knife
  • Add the mayonnaise
  • Add the yellow mustard
  • Add the turmeric
  • Add the onion powder
  • Add the ground mustard
  • Place some plastic wrap or wax paper on the counter with the spinach wrap in the middle
  • Put the lettuce leaves 1/3 of the way to 1/2 of the way in on the bread and fill with the egg mixture
  • Roll the wrap like a burrito and slice in half

Video

Notes

Nutritional value based on whole sandwich
Tip: If you use the large spinach wrap you can save half for the next day!
Serve half sandwich with an apple and or celery to add crunch and to fill you up! 

Nutrition

Calories: 444kcalCarbohydrates: 39gProtein: 18gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 333mgSodium: 671mgPotassium: 209mgFiber: 4gSugar: 3gVitamin A: 2632IUVitamin C: 1mgCalcium: 214mgIron: 6mg
Keyword easy, egg, Lunch
Tried this recipe?Let us know how it was!
Caprese-Fritata-

Tomato Caprese Frittata

Tomato Caprese Frittata

So light and simple, yet so flavorful!
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 324 kcal

Equipment

  • 1 9X13 or 10X14 baking pan
  • 1 Whisk
  • 1 Medium Mixing Bowl
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 6 Eggs Medium
  • 1/4 Cup Milk
  • 1.5 Cups Cherry Tomatoes
  • 8 Ounces Mozzarella Cheese Fresh
  • 2 Tbsp Parmasean Cheese
  • 1 Cup Fresh Basil
  • Cooking Spray
  • 1 Pinch Salt and pepper

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray cooking spray in the pan to coat all the inside
  • Wash and dry the basil
  • Chop the basil
  • Cut the mozzarella into chunks if not using pre-shredded
  • Add the eggs to the mixing bowl
  • Add the milk to the eggs
  • Add salt and pepper
  • Whisk together
  • Pour the eggs into the prepared pan
  • Add the cherry tomatoes to the pan
  • Add the mozzarella cheese
  • Add half the basil and reserve half for plating
  • Add the parmesan cheese
  • Cook for 30 minutes or until the egg has set

Video

Notes

The video in this recipe is an older one I made for Love of Food. It really needs to be remade and will be soon- the content however is still relevant and this recipe rocks!

Nutrition

Calories: 324kcalCarbohydrates: 4gProtein: 25gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 279mgSodium: 572mgPotassium: 247mgFiber: 0.3gSugar: 2gVitamin A: 1237IUVitamin C: 9mgCalcium: 438mgIron: 2mg
Keyword breakfast, brunch, easy, egg, family, Healthy, Summer
Tried this recipe?Let us know how it was!
Tofu Tikka Masala

Tofu Tikka Masala

Tofu Tikka Masala - Vegan

Tikka Masala is everyones favorite we thought why not just make it with tofu? This Indian inspired dish is tasty, and filling. Turn up the spice or tone it down depending on you palate.
Prep Time 10 minutes
Cook Time 20 minutes
Marinate 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 3
Calories 251 kcal

Equipment

  • 2 Frying Pans
  • 1 Food Processor

Ingredients
  

  • 16 oz Tofu
  • 1 Tbsp Coconut Yogurt
  • 1/2 Tsp Ginger Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Garam Masala
  • 1/4 Tsp Salt
  • 3 Tsp Olive Oil
  • 28 Ounces Tomatoes
  • 1 Onion
  • 1 Tbsp Ginger Root
  • 1 Tsp Cumin Seeds
  • 4 Cloves Garlic
  • 1/2 Tsp Ground Turmeric
  • 3/4 Tsp Chili Powder
  • 2 Tsp Garam Masala
  • 1 Cup Spinach Leaves
  • Salt to taste

Instructions
 

  • For the marinade combine: The vegan yogurt, with 1/2 tsp of ginger, the 1/2 tsp of garlic. 1/4 tsp of chili powder, and 1 tsp of garam masala. Set aside.
  • Cube the tofu into small bite-sized pieces
  • Next make the Tikka Masala sauce
  • Rough chop the onion
  • Peel the ginger root
  • Mince the ginger
  • Peel and mince the garlic
  • Heat a saute' pan to medium high heat
  • Add 1 tsp of olive oil reserving the other tsp, you may also need an additional splash of olive oil depending on the size of your pan and your onion
  • Add the onions and ginger until they turn translucent
  • Add the garlic
  • Move everything off to the edges of the pan and add the cumin seeds and cook until you smell them
  • Add the tsp of garam masala, the 1/2 tsp of chili powder, and the 1/2 tsp of turmeric
  • Add the tomatoes
  • Cook for 10 minutes and then set aside to cook slightly to a warm temp
  • Heat another saute' pan, add 2 tsp of olive oil
  • Add the tofu cubes and sprinkle with a dusting of chili powder (This helps them to brown) You may also roast them in the oven or toaster oven if you prefer
  • Once the tofu is browned, remove it as you do not want to over cook it.
  • Run the warm sauce mixture that through the food processor or use an immersion blender.
  • Once the sauce is to your preferred consistency, add it to the saute' pan
  • Taste, add salt and additional levels of spice that you prefer for heat or flavor here
  • Add the cup of fresh spinach and let it wilt in the sauce
  • Add the toasted tofu to the sauce and cook it together.

Video

Notes

With this dish you can make the gravy while the tofu is marinating in the refrigerator to save time 

Nutrition

Calories: 251kcalCarbohydrates: 22gProtein: 17gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gSodium: 235mgPotassium: 803mgFiber: 6gSugar: 9gVitamin A: 3300IUVitamin C: 43mgCalcium: 251mgIron: 4mg
Keyword Dinner, Fall Meal, family, Healthy, Low Calorie, Meal Prep, protein, Vegetarian
Tried this recipe?Let us know how it was!
Untitled-design-4-2

Sunshine Bowls w Spicy Mango Vinaigrette

Sunshine Bowl w/ Spicy Mango Vinaigrette

This is called a Sunshine bowl because of all its monochromatic color. The flavors all pair so nicely together to form a perfect lunch or dinner bowl. This recipe assumes that you have already meal prepped the sweet potatoes and the chicken for other recipes. It is quick to put together since you are basically just assembling the bowl.
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 1
Calories 226 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Carrot Peeler
  • 1 Zoodle Tool

Ingredients
  

  • 1/4 Cup Tangerine
  • 1/4 Cup Sweet Potato
  • 1/8 Cup Orange Peppers
  • 1/8 Cup Carrot
  • 1/8 Cup Pineapple
  • 1/4 Cup Chicken Breast
  • 2 Tbsp Spicy Mango Vinaigrette

Instructions
 

  • Add pre-cooked chicken breast to a salad bowl
  • Add pre-cooked sweet potato cubes to the same bowl
  • Wash, peel, and separate the mandarine, tangerine, or orange
  • Wash the carrot
  • Peel the carrot
  • Slice the carrots into match sticks or use a Zoodle tool
  • Wash and slice the peppers
  • Was and cut the pineapple or use canned no- sugar added
  • Add all the vegetables and fruit into the salad bowl with the chicken and sweet potatoes
  • Shake the Mango Vinaigrette dressing
  • Slowly pour over the entire salad

Video

Notes

We used a mandarin instead of a tangerine
You can also add orange or yellow tomatoes if desired. 
We used canned unsweet pineapple because it was what we had on hand however fresh would have added more texture 
Do not skip the oh so delicious Spicy Mango Vinaigrette Dressing. 

Nutrition

Calories: 226kcalCarbohydrates: 19gProtein: 9gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 24mgSodium: 75mgPotassium: 445mgFiber: 3gSugar: 10gVitamin A: 8328IUVitamin C: 49mgCalcium: 39mgIron: 1mg
Keyword easy, Filling, Healthy, Lunch
Tried this recipe?Let us know how it was!
Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

These baked tomatoes are stuffed with spinach and can be a side dish or the star of the plate. We add feta cheese and breadcrumb to ours but really the sky is the limit to what you can stuff inside these little lovelies.
Prep Time 10 minutes
Cook Time 25 minutes
Draining Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Side Dish
Cuisine American, Mediterranean
Servings 2
Calories 235 kcal

Equipment

  • 1 frying pan
  • 1 Mixing Bowl
  • 1 Silicone Baking Pad
  • 1 1 Baking Sheet

Ingredients
  

  • 2 Tomatoes Very Large
  • 1 Clove Garlic
  • 2 Tsp Olive Oil
  • 2 Cups Spinach Leaves
  • 1/4 Cup Feta Cheese
  • 1/4 Cup Bread Crumbs
  • 1/4 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Basil
  • 2 Tsp Salt
  • 1/8 Cup Grated Parmesan Cheese

Instructions
 

  • Wash and cut the top off the stem side of each tomato
  • Core out the inside of the tomato and discard
  • Generously salt the inside of each
  • Place them face side down on a paper towel for 30 minutes
  • Drizzle 1 teaspoon of the olive oil in medium frying pan turn to low heat
  • Add the garlic
  • After 1 minute when the garlic becomes fragrant add the spinach
  • Cook until the spinach is wilted
  • Preheat the oven to 350F
  • In a bowl mix all the ingredients with the spinach and garlic
  • Stuff the tomatoes with the mixture
  • Place in a baking dish or baking sheet
  • Drizzle a bit of olive oil on top
  • Bake for 20 minutes covered and uncover for 10 minutes for a total cooking time of 30 minutes

Video

Notes

If you are on a budget, or making this as a side dish you can swap out the Beefsteak tomatoes for different less expensive tomatoes. Romas hold up quite well, just be sure to adjust cooking time for smaller tomatoes. 
 

Nutrition

Calories: 235kcalCarbohydrates: 17gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 2930mgPotassium: 364mgFiber: 2gSugar: 6gVitamin A: 1225IUVitamin C: 17mgCalcium: 287mgIron: 1mg
Keyword Dinner, Dinner Party, family, Healthy, side, Vegetarian
Tried this recipe?Let us know how it was!