Hey, here are Sunday's eats:
Breakfast: 8 oz V8, 2 scrambled eggs, a glass of non-fat milk and a sugar free hot cocoa
Lunch: 1/2 cup of fried tofu cubes, 1 cup of shredded zucchini, 3 TB homemade peanut sauce
snack: 1/2 cup of Watergate Salad (recipe to follow)
Dinner: 1 big piece of amazing low carb lasagna (recipe to follow)
Dessert: 1/2 cup of pistachios in the shell
Watergate Salad- it's amazing, it's creamy, it's low calorie, and it's very very Utah. But hey, I lived there for six years- I had to get on the jell-o band wagon sooner or later. Here's the recipe:
1 16 oz container of low fat cottage cheese
1 can of crushed pineapple in juice
1 package of jell-o brand sugar free fat free instant pistachio pudding mix
1 container of lite cool whip
1. Mix the first 3 ingredients together in a large bowl. Be sure it mix it really well and get all the pudding mix dissolved.
2. Gently fold in the thawed cool whip until it's all combined, but try not to deflate the cool whip to much.
3. If you want to get fancy you could add chopped maraschino cherries, I haven't tried this yet but am thinking about doing it for Christmas and impressing my in-laws with my Utah-ness.
A Lasagna to Remember
Noodles- thinly slice zucchini (I use a mandolin to make them all even and to make it faster)
"Ricotta" Filling-
3 cups of low fat cottage cheese
1/4 chopped fresh parsley
2 TB fresh chopped basil
1 tsp dried oregano
2 eggs
1/2 cup shredded parmesan, asiago or romano cheese (I used a mix of asiago and romano)
- Mix everything together and set aside
Meat Filling-
1 1/2 half pounds lean ground chicken or turkey
1 pound of ground Italian sausage
1/4 cup chopped fresh parsley
2 TB chopped fresh basil
1 tsp dried oregano
1-2 tsp crushed red chili flakes
1-2 tsp salt (start with less and add more to taste)
1 28 oz can of whole tomatoes
2 cans of tomato paste
- Brown the meat and drain the fat, add the spices and salt and then add the tomato products. Crush the whole tomatoes with the back of a wooden spoon and mix everything together well. Let it simmer for about 30 minutes or so until it's very thick and not watery at all.
Cheese- shred one pound of part skim mozzarella and 1/2 cup of parmesan
Assembly:
Line the bottom of a 9x13 casserole dish with a thick layer of zucchini slices.
Cover the zucchini slices with half of the cottage cheese mixture.
Cover the cottage cheese with 1/2 pound of mozzarella.
Cover the mozzarella with a little less than half of the meat sauce filling.
Repeat
After you've laid down the last of the meat sauce sprinkle the half cup of parmesan on top and bake in a 350* oven for 35-45 minutes. Then let it sit for ten minutes or more before you cut into it so it has a better chance of holding together well. Serve with extra zucchini and a green salad with ranch dressing.
We all LOVED this lasagna and seriously didn't even miss traditional noodles. Hope you enjoy it!
