I try pretty consistently eat healthy meals but it is hard to give up some of my favorite dishes like pasta dishes because those are amazing and delicious and who wants to give up delicious and amazing? No one. That’s who. Which is how I came up with this recipe for zucchini lasagna. That and I had a ton of zucchini and needed something to do with it and happened to have all the ingredients for lasagna and viola! zucchini lasagna.
- Pasta sauce
- Ricotta Cheese
- Spices – oregano, parsley, and basil
- Shredded cheese for topping
- Preheat oven to 350 degrees
- Thinly slice the zucchini
- Mix ricotta cheese and spices in a bowl
- Layer ingredients in a baking dish – zucchini, ricotta mixture, pasta sauce
- Top with cheese and bake for 30 minutes
So…it doesn’t photograph well but it tastes delicious! It was a super simple meal to make and it was a big hit around the house. If you give this a try be sure to let me know because I would love to know how you liked it!
It’s been a while since I’ve posted a recipe around here that I felt like I was more than overdue for that. Some weekends, when I find myself with a lot of extra time (ha!), I like to prepare some crockpot freezer meals to make my life during the week that much easier. I did that a few weeks ago and am finally getting around to talking about it. It should come as no surprise that I love my crockpot but if it does know this – I love it. So, so much. It makes my life so much easier and for a busy working mom that is important!
Thanks to a few quick internet searches for crockpot recipes I was able to turn this…
in to this…
In just about an hour and for not a lot of money! It’s the best.
Since none of these recipes are my own, except the work – that was all me, I’m not going to take credit for them and I’ll just list the recipes I found linked back to the blogs I found them on.
Scalloped Potatoes and Ham from Six Cents.
Super easy to throw together that I could probably do it in the morning. Although haha… probably not because I don’t have time for that.
Slow Cooker Pineapple Pork Tenderloin from Jackie Damp Fitness.
This looks amazing and I’m excited to try it. It’s also a 21 Day Fix meal for those of you looking for something healthy.
Slow Cooker Beef Roast and Carrots from New Leaf Wellness.
Another healthy meal. I’m all about eating good food that is good for you.
The Best Crockpot BBQ Chicken from Family Fresh Meals.
Another easy to throw together meal that I could probably do in the morning but would never leave myself enough time for. Freezer meals for the win!
If you end up making any of these or if you have some favorite crockpot meals to share I’d love to hear about them!
I could eat this delicious concoction for days. I have a love for everything cheesy and this is a quick and easy dish to throw together. And it is a pretty healthy dish which is a definite win in my book! The nice thing about this dish is that I was able to throw it together with ingredients I already had at home. It can be very easily tailored to meet your individual tastes or even portion size needs. In the future I would make this with more zucchini but I only had two in the fridge so that is what I used.
- 2 Zucchini
- 1-2 Green onion, chopped
- 1 cup Cheese
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Basil
- 1 tsp Oregano
- Preheat oven to 400
- Wash and cut zucchini and green onion
- Mix zucchini and green onion with the seasoning
- I seasoned with salt, pepper, basil and oregano to taste but for the amount of zucchini I used about a teaspoon
- Add ingredients in an oven safe dish
- Mix about half the cheese with the zucchini mixture and put the other half on top of mixture
- Bake 15-20 minutes (cooking time will depend on amount of zucchini; mine cooked for 15 and was the perfect combination of melty-cheesy-zucchini goodness)
Cheesy zucchini bake
Pair this delicious side dish with your favorite main dish and you will have a happy belly!
If you make this please let me know – especially if you try any variations because I’d love to hear how you make this fit your tastes (& it never hurts to have more variety in life!)
Since I really started focusing on my fitness these days with my Insanity Max journey I have also decided that I needed some help with my meals in the kitchen. Also…Sydney has become somewhat of a picky eater but she has some staples that she loves so I’ve been trying to figure out ways to make those staples better for her while also being something she will actually eat.
This was not one of those meals…. but I did enjoy it myself so there’s that.
I turned this….
From cauliflower to pizza crust.
in to this…
with just a few simple steps and ingredients.
For the crust…
- Head of cauliflower
- Italian blend cheese (about 1/2 cup)
- parsley (about 1/4 cup)
- garlic (about a tsp of minced or one clove)
- salt and pepper (to taste)
- 1 egg
For the pizza…
- Italian blend cheese
- Toppings (we went with turkey pepperoni & onions and yum!)
- Using your food processer, shred your head of cauliflower
- Steam cauliflower for about 15 minutes
- Drain and really squeeze out all excess water
- Place cauliflower in fridge to thoroughly cool for about 15 minutes stirring occasionally
- Once cooled, add cheese, parsley, salt, pepper and egg to the cauliflower and mix well
- (we used a pizza stone but you could use a baking sheet lined with parchment paper if you don’t have a pizza stone)
- Form cauliflower mixture on to pizza stone/baking sheet (the thinner the better)
- Bake at 425 for about 15 minutes until it looks more like crust
- Add toppings and bake for another 10-15 minutes depending on how done you like your pizza
- Serve and enjoy!
I really enjoyed this but I need to make it again to really perfect it. I’ve added in here the things I am going to do next time because after reading some reviews I think that may be why my crust wasn’t quite as “crusty” as I was hoping. It had a really good taste though, which is why I’m willing to give this another shot and to share it with you. Apparently, it is really important to squeeze out the excess water. I thought about that but didn’t end up doing it and I really wish I had because it was really moist and all that moisture didn’t have time to cook out to allow it to get that crusty feel. Also, I think my crust was a little on the thick side so I think a thinner crust would have also been a good idea to help get it to be crispier than it was. Overall though it was really good and like I said I’ll be trying this again. Sydney took maybe a bite – she said yum, but she only wanted pepperoni so I’m not sure if it had a weird texture for her or if she really just didn’t like it. I’m curious to see if I can get this to be more like crust if she’ll eat it though.
If you make it (or have made it) I’d love to know your secrets or thoughts!
Do you enjoy buffalo chicken dip? If so then this is the perfect dinner recipe for you – buffalo chicken sandwiches. They are delicious AND another crockpot meal so that makes them super easy.
- 4-6 skinless chicken breasts
- one bottle of Franks Red Hot buffalo wing sauce
- one packet of ranch dip mix
- Hoagie rolls
Chicken soaking up all the delicious Frank’s Red Hot Sauce.
Put the chicken breasts in to the crockpot
Pour in entire bottle of Franks Red Hot sauce
Add the Ranch mix
Mix it all together
Cook on low for 5-6 hours
about an hour before its done shred the chicken and return to crock pot
Shred the chicken and return to crockpot.
I like to serve my sandwich on toasted hoagie rolls with melted cheese and ranch dressing for dipping. It can be a bit on the spicy side, not overwhelming, so the ranch takes the edge off of that spice without dulling the flavor.
Buffalo Chicken Sandwiches.
I had been craving some good meatloaf and really I wanted some Boston Market meatloaf so I did some internet digging and found a recipe!! I was so excited that I had found one and really hoped it would taste pretty close and IT DID!!! This will be my meatloaf recipe from now on!
1 1/2 lbs lean ground chuck
1/2 cup minced onion
1/2 tsp garlic salt
2/4 cup drained diced tomato (crushed tomato works too)
3/4 cup plain breadcrumbs (I used Italian breadcrumbs)
2/4 cup tomato sauce
2 tbsp sugar
Prepped and ready.
Mix all ingredients for meat mixture together until well blended.
Place in a lightly greased bread pan and bake at 350 for 45 minutes
Remove oven and drain excess grease from pan
Mix tomato sauce and sugar together and pour over the meatloaf and place back in the oven to finish baking until done (about 1/2 hour depending on the oven).
Ready to be delicious!
I think the next time I make this I’m going to make a little extra of the topping so that I can serve it with the meatloaf too.
This is a really, really easy meal to make and if you like Boston Market you’ll love this. If you don’t know what that is then you’re definitely missing out!
Happy eating 🙂
This is actually an old recipe that I haven’t made in a while, but digging it up has made me want to make it so bad. I’ll get around to it, eventually, but it is too good not to share with you all. I know it sounds weird mixing soy sauce and apricot preserves…but, seriously, you have to make it for yourself to realize how amazing that combination really is.
2 lbs pork tenderloin
1/2 lb bacon, sliced thin
1 large onion, sliced thin
1/4 cup soy sauce
12 – 16 oz apricot preserves (you can use regulary, light or surgar free it doesn’t really matter)
Wrap tenderloin in bacon
Place onions in bottom of 9×13 casserole dish
lay tenderloins on top of onions
mix soy sauce and apricot preserves and pour on top of wrapped tenderloins
bake at 350 for 45 – 60 minutes (you can broil it for 5 – 10 to crisp the bacon at the end)