Zucchini Lasagna
Ingredients:
1 lb ground turkey meat
4 large zucchini, sliced about ¼ inch thick
1-teaspoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 yellow pepper, diced
1 red pepper, diced
1-14oz can tomato sauce
1-14 oz can crushed tomatoes
for seasoning- dried oregano, basil, parsley, red pepper
flakes, salt and pepper
15 oz skin ricotta
1 egg white
¼ cup grated Parmesan cheese
12 oz dairy free mozzarella cheese
Instructions:
Preheat oven to 375 degrees
Place sliced zucchini on large backing sheet (coated with
non stick cooking spray) and sprinkle with salt, roast in oven for 15-20
minutes to help dry out the zucchini a bit.
While zucchini is roasting, sauté onions garlic and peppers
(cooking until peppers are golden brown).
Add in ground turkey and cook until no longer pink.
Add in tomato sauce, diced tomatoes, oregano, basil,
parsley, and ref pepper flakes. Bring to boil, and then reduce heat to low and
simmer 25 to 30 minutes (or until sauce thickens up).
In a medium bowl, combine egg white, ricotta, and Parmesan.
***To assemble lasagna- layer zucchini in bottom of 9x13inch
baking pan covered in nonstick cooking spray. Cover in turkey meat sauce and
then spread ½ of the ricotta mixture, sprinkle ½ of mozzarella on. REPEAT
layers again.
Cover with foil and bake for 20 minutes. Remove foil and
bake for another 15 minutes uncovered.
Famous Enchiladas!
Ingredients:
10 whole-wheat tortillas
1 lb ground turkey meat
1 taco-seasoning packet
1 can refried beans
1 large tomato, diced
1 small yellow onion, diced
1 can diced green chili’s
Spinach
2 avocados
12 oz of dairy free cheddar cheese
1 15oz can mild enchilada sauce
Instructions:
Preheat oven to 350 degrees
Cook turkey meat over medium high in skillet, then no longer
pink add taco seasoning and water to season.
Combine diced tomato, diced onion and green chili’s in a
bowl.
Lay out tortillas and spread refried beans evenly across
tortillas.
Evenly distribute cooked turkey meat, tomato/onion/green
chili mixture, spinach and avocado’s among tortillas.
Roll up tortillas and place in 13x13 inch cooking sheet
(covered in nonstick cooking spray). Pour enchilada sauce over top, covering
all the enchiladas. Sprinkle cheese over top.
Cook for 30 minutes, or until tortillas start to brown and
cheese is melted on top
Chicken Fajita Stuffed Peppers
Ingredients:
2 cups cooked brown rice
5 medium red, yellow, or green bell peppers
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoon canola oil
1 lb chicken, diced into ¾ inch pieces
seasoning-chili powder, ground cumin, paprika, salt, ground
black pepper
1 10oz can tomatoes with green chiles
1 cup canned black beans, drained and rinsed
1 cup corn
cilantro
1 tablespoon lime juice
2/3 cup dairy free cheddar cheese (optional)
hot sauce
Instructions:
Preheat oven to 375 degrees
Prepare brown rice according to directions on package.
Heat 1 tbsp oil in a large and keep skilled oven
medium-high. Add onions and sauté until golden then add garlic and sauté for
about 30 seconds. Remove from bowl and transfer to different plate.
Heat remaining oil on skilled and add chicken with
seasoning. Cook, stirring occasionally. Reduce heat to medium-low, add
tomatoes, onion mixture, black beans, corn, cooked brown rice, cilantro, lime
juice. Cook until heated through.
Stuff peppers with mixture. Cover baking dish with foil and
bake for 30-35 minutes. Remove from oven and sprinkle tops with cheese (if
desired) and place back in oven until cheese is melted.
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