Zucchini Lasagna

Ooooooh! Looks good, doesn't it?!

I am happy to say that this went way beyond my expectations.

I really felt like I was having lasagna....I didn't miss the noodles at all.

Oh, yeah...did I mention this had NO NOODLES?

Nope. You use zucchini instead of pasta.

WAIT!

Don't run away screaming.

It is really, really tasty. I promise you won't even miss the pasta.

It is a little more soupy than regular lasagna but that just meant serving it with a slotted spoon and eating it in a bowl instead of a plate.

I can live with that.
(If you want a lazier version click here for our Lasagna Stuffed Zucchini.)

Zucchini Lasagna
(Slightly adapted from Dashing Dish)

Ingredients
5 medium zucchini
1 lb lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fesh spinach, chopped

2 cloves garlic, minced

sprinkle of seasoning salt salt & pepper

	1 25 oz jar of spaghetti sauce (I used Healthy Choice) 2 cups cottage cheese (I used 1 %) 1/2 cup Parmesan cheese, grated 1 cup mozzarella cheese, shredded
	Directions Preheat oven to 425. Line a cookie tray with parchment paper, set aside. Slice zucchini into 1/8 inch slices. arrange zucchini on cookie sheet and bake at 425 for 5 minutes on each side. Remove from oven and then turn oven to 375. For meat sauce - In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally. For cheese layer - Mix the cottage cheese and parmesan cheese together. To assemble your lasagna - Spray 2 8 X8 pans with cooking spray. (Can also be made in 1 - 9X13 pan) Our layers went like this: Meat Sauce Zucchini "noodles" Cottage cheese layer. Then, repeat that one more time - meat sauce, zucchini, cottage cheese. And end with - meat sauce, zucchini, sprinkle with Mozza cheese. That's 3 layers of meat, 3 layers of zucchini, but only 2 layers of the cottage cheese. Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. Remove from oven and let sit for at least 10 minutes before serving. You really do need to let it sit for at least 10 minutes to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon. For some weird reason Sue found hers turned out more liquidy than mine. We made them at the same time (hers is the darker 8X8 pan in the photos)  yet she had to use a slotted spoon to serve hers. I served mine in bowls because I think it would have been too runny for a plate, but I didn't need to use a slotted spoon. Go figure..... Anyway, this is delicious. Using Fitday the nutritional value is: 304 calories 11 fat 24.5 carbs 27 protein That is for 1/8 of the recipe! *Gasp* So for 1/4 of an 8X8 pan!! Yes, it is a huge piece! I tried to find a comparison nutritional value for "regular" lasagna but couldn't really find one. The ones I did look up averaged about 600 - 800 calories for an equal sized piece. I'll take 300 calories, thank you very much. I hope you give this recipe a try. Like I said above, it really did exceed my expectations. I will definitely be making this again.

Be sure to pop by Carole's Chatter for some fun foodie links!

Lemony Lemon Brownies

These tart little fellows have been all over Pinterest the last while and I finally had to have a go at them.

I know “brownie” usually means chocolate. Okay…and sometimes “blondies”…. But lemon? Really?

These definitely take the brownie to a whole new level.

If you are a purest then you can go ahead and just call these a lemon bar if it makes you feel better.

They are very dense and brownie-y though.

Hmmm…maybe we should call them Lemonies.

Nice.

Lemon Brownies

(slightly adapted from Baker Girl)

Ingredients

3/4 cup flour

3/4 cup sugar

pinch sea salt

1/2 cup butter, room temp

2 large eggs

zest of 2 lemons (about 2 Tbsp)

juice of 1 lemon (about 1/4 cup)

Glaze

1 cup icing sugar

juice of 1 lemon (about 1/4 cup)

zest of 1 lemon (about 1 Tbsp)

Directions

Preheat oven to 350. Spray an 8 X 8 baking dish with cooking spray. Set aside.

In a medium bowl, beat first 4 ingredients (flour, sugar, salt, butter) together until smooth.

In a separate bowl, whisk together next 3 ingredients until combined. Pour into the flour mixture and beat until smooth and creamy.

Pour into prepared 8X8 pan and bake for about 20 - 30 minutes, or until starting to turn golden around the edges. A toothpick inserted in the middle should come out clean. (Do NOT overbake!)

Remove from oven and let cool on wire rack.

Prepare glaze - whisk all ingredients together until smooth.

When brownie is cool, spread half the glaze over the brownie with a spatula. Let glaze harden. Spread the remaining glaze over the bars and let it harden again.

Cut into bars and serve.

 These are so lemony. And they are a nice change from my usually lemon bar (which I realize I have never posted about! I will do that soon so you can compare the two).

I think everyone has to have a tasty lemon bar in their collection. It’s like chocolate cake or peanut butter cookies…..you have to have at least one “go to” recipe before you start trying a million different ones.

This may be my new go to.

Hmmm….. now I am going to HAVE to make my old recipe and see. (UPDATE- Go here to see my usual Crunchy Lemon Bars.)

2 No Bake Cookie Dough Bites that are good for you!

So I have recently become obsessed with a blog called Chocolate Covered Katie. It is a healthy dessert blog. I know "healthy dessert" might seem to be a bit of an oxymoron but Katie really makes these crazy delicious desserts that actually taste great.

I admit, I am still a little skeptical of some her recipes, a lot of them are vegan and use some "odd" ingredients. Well, "odd" to me anyway.

These two recipes I am sharing today are from her blog and, I believe, they are both vegan.

What I do know for sure is - they are both delicious! and so, so, so easy to make.

Stop by her blog - Chocolate Covered Katie to see more of her great creations.

German Chocolate Fudge Bites

Ingredients

1 1/2 cup pitted dates

1 tsp vanilla

pinch salt

1/4 cup cocoa powder

1/4 cup shredded coconut

1/2 cup raw pecans

Directions

Blend all ingredients together very well using a food processor. Squish the dough together. Roll into balls, cookie-cuttered shapes, or bars… or you can even use it for a pie crust!

Sooooo good!

Peanut Butter Cookie Dough Bites

Ingredients

1/2 cup peanut butter

3/4 cup raisins

pinch salt

1/4 cup roasted, salted peanuts

11/4 tsp vanilla

Directions

Throw everything into your food processor and combine until very smooth. Roll into balls, cookies, or even bars!

It was a little difficult to figure out the nutritional info for these as it all depends on how big you make them. I made some very teeny, tiny changes and doubled the recipes as well.

From my best guess I (using Fitday) I would put the bites at approx 50 calories per bite. This is if you make 24 bites out of either recipe above.

They are both VERY rich and if you were having a real sweet craving then 1 or 2 would probably satisfy you.

I think the peanut butter bites are my favorite BUT I still love the German chocolate ones. They are both addicting. I find I keep them out of sight in the fridge or freezer and only take out 1 or 2 when I need one.

One of the greastest things about both of these recipes....... hardly any prep. Throw everything into a food processor and let it go to town. You don't even have to roll them into balls if you don't want to - you can just press it into a pan a slice it.

What's better than easy AND tasty?

Nothing.

Make these.

Be sure to stop by Carole's Chatter for tons of fun links!

Love Drops Cookies

I don't know if I have made my love of cookies clear.

I L.O.V.E. cookies.

Cookie monster is my idol.

I know making cookies can be a pain in the patootie but they are soooo worth the effort.

I happened upon this particular recipe in one of the ancient cookbooks under our kitchen counter. The United Churches in Canada - Let's Break Bread Together. I believe this was from the Hillsborough United Church of Hillsborough, N.B.

This is such a different cookie. Once I read the recipe I knew I had to try it. I mean, who puts meringue on a cookie? That's crazy!

Crazy and delicious.

I made a few minor adjustments to the recipe and the result is melt in your mouth tastiness.

Love Drops

Ingredients

1 cup butter, room temp

3/4 cup brown sugar

1 egg, separated

1 tsp vanilla

2 cups flour

1/2 cup (approx) jam or jelly

1 tsp sugar

Directions

Preheat oven to 350. Line a cookie tray with parchment paper. Set aside.

In a large bowl, cream together butter and brown sugar until creamy. Add egg yolk and vanilla and mix well. Gradually add in flour. Roll into ping pong sized balls. Place on cookie sheet a few inches apart. Using your thumb or the back of 1/2 tsp measuring spoon, make indent in balls.

Bake at 350 until light brown, about 10 minutes.

Remove from oven and put a small amount of jelly or jam in the dent.

Whip the egg white with the 1 tsp of sugar until stiff peaks form. Top the cookies with the meringue and return to oven to brown.

Remove from oven, let cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. 

Crazy, right?

I love recipes that are unusual AND delicious. Thank you Hillsborough, N.B. for the great idea.

Want to see some fun links check out - My Turn (for us).
Don't forget to go see Kayla's Creations for more great links!

Hearty & Healthy Vegetable Soup

I was having a lazy Sunday afternoon wondering what to make for lunch that would fill me up yet be healthy and delicious.

I knew I had an acorn squash and a zucchini to use up so decide to make soup.

Then I thought, why not make it over the top healthy by adding spinach and black beans and turkey and Greek yogurt.

There is so many good things in this it's crazy. Tons of fibre, protein, Vit A, Vit B6 & B12, Vit C, calcium, zinc, and a whole host of other good stuff.

Know what's not in it though?

Not a lot of calories or fat.

For a 1 cup serving of this I figure (using Fitday) there is 136 calories, 3.5 fat, 15 carbs, and 11.7 protein. And, trust me, 1 cup of this is very filling!

Hearty & Healthy Vegetable Soup

Ingredients

1 small acorn squash (About 1 1/2 cups cubed)

1 medium apple, cored, cubed

4 cups chicken broth (light/low sodium)

3/4 cup no fat, plain Greek yogurt

1 lb ground turkey

2 cloves garlic, minced

1/2 medium onion, diced

1/2 tsp curry powder

1/4 tsp chili powder

1/4 tsp cumin

salt and pepper

1 medium zucchini (about 2 cups cubed)

4 cups spinach

1 cup black beans

Directions

Spray a large pot with cooking spray. Place over medium-high heat and add cubed acorn squash and apple. Add 1 cup of the chicken broth and bring to a boil. Cook until squash and apple are tender.

Using a blender or food processor (or magic bullet) puree squash and apple and any remaining liquid in the pot until smooth. Add in the Greek yogurt and blend until smooth. Set aside.

In the same pot you used to cook the squash, set back over medium-high heat. Add the ground turkey, garlic and onion and cook until no longer pink.

Stir in spices.

Stir in pureed squash, remaining chicken broth, and zucchini. Bring to a simmer. Add spinach and black beans and cook until spinach is wilted. This will only take a few minutes.

From start to finish this probably took about 45 minutes. Great for a lazy Sunday when you don't really feel like doing a lot of prep work.

I just wanted to say that our nephew, Jordan, and our wish-he-were-also-our-nephew, Carl, just arrived back home after a looooong road trip across the United States. While they were there they picked up a new camera that is Capital A-mazing.

They are letting me borrow it for the blog to try it out.

So awesome.

Good luck getting your camera back boys.

:)

Apple with Caramel Cream Cheese Dip

I was looking online for some interesting and fun ideas for bake sales. Of course I ended up on Pinterest where I came across these super cute and very tasty apples.

I believe I got this idea from Event Trender.

These looked so cute and definitely offer a unique choice at bake sales. Something a little different than cookies and cupcakes.

Is it healthier?

Ummm....not so much. I mean, if you only eat the apple - sure. Otherwise, not so much.

Apple with Caramel Cream Cheese Dip

Ingredients

1 pkg (8 oz) cream cheese, softened

10 pkgs (2 oz each) caramel dip

2 (39 gr each) Skor bars

8 apples

8 (1/2 cup each) mason jars

Directions

Mix cream cheese with 2 of the caramel dips (4 oz). Mix until smooth.

Divide evenly amongst 8 jars. Wipe rim.

Spoon 1 each of the remaining 8 caramel dips into each jar.

Crush up both Skor bars.

Sprinkle Skor crumbs evenly amongst the 8 jars.

Place lid on jars. 

Top each jar with an apple.

Wrap in cellophane and tie with ribbon. Keep refrigerated until ready to give away.  

I think these would also make great gifts for teachers, fun party favors to take home after birthday parties, or even a cute gift to bring if you are dropping by to visit a friend.

These only take a few minutes to put together and look like they took much longer to do.

By the way, they sold really well at the bake sale!

Stop by Heatherly Loves for some great links.
Don't forget Kitchen Fun With My 3 Sons for more links.