Post Date
January,
16
2018
I'm very excited about my new adventure! Getting healthy which includes my clean eating. That has inspired me to think outside of the box for more healthier and cleaner meals - but still getting my fix for those favorite foods that aren't always good for me.
Pasta is one them. Pasta is chuck full of carbs. Carbs are not my friend. So, I avoid them at all costs, but sometimes they are so hard to resist.
When I started eating more healthy, I switched from white pasta to wheat pasta. Now-- I avoid pasta all together. But that meant no more spaghetti, Fettuccine Alfredo and my all time favorite -- lasagna.
I read about squash spaghetti -- but squash is one of the vegetables I stay away from, because of it's starchy content. Using squash as a replacement for the noodles sparked the idea of using zucchini. So, one day I made spaghetti for the family. I sliced up some zucchini and red peppers for myself and Wah-luh! I enjoyed a plate of spaghetti with out all those extra carbs.
Replacement Noodles - Veggie Noodles2 small zucchini
½ red pepper
Extra Virgin Olive Oil
1 clove garlic, minced
Salt & pepper to taste
Julienne, cut into thin long strips, the zucchini and red peppers. Sauté the ingredients for about 15 minutes on medium heat or until tender. Serve with you favorite spaghetti sauce.
Jeep Momma's NO-Noodle Lasagna
Veggie Lasagna Noodles
2 large zucchini
Extra Virgin Olive Oil
Sea salt
Preheat oven to 375 degrees. Slice the zucchini length ways into thin strips. Place on baking sheet, lightly coat with olive oil and sprinkle with salt. Bake about 15 minutes or until tender. Let cool before layering lasagna.
Jeep Momma’s Lasagna Meat Mix
1 lb hamburger (or ground turkey)
1 small onion
1 cup sliced mushrooms
½ chopped red pepper
1 15 oz. can organic tomato sauce **
1 cup baby spinach leaves
1 tsp basil
1 tsp oregano
½ tsp garlic powder
Salt & pepper to taste
Brown the hamburger. Add onion, red pepper and mushrooms and cook until vegetables are tender. Add tomato sauce, basil, oregano, garlic powder, salt and pepper. Simmer on low for about 30 to 45 minutes. Mince the spinach leaves and add to the mixture just before layering the lasagna.
**Read the labels! Some organic sauces have more sugar added to them than others.
Jeep Momma’s Lasagna Cheese Mixture
1 cup cottage cheese or ricotta cheese
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
½ cup shredded mozzarella cheese
1 beaten egg
Salt, pepper & basil to taste
Mix all ingredients well.
Jeep Momma’s No-Noodle Lasagna
Zucchini noodles
Jeep Momma’s Meat Mixture or your favorite meat sauce
Jeep Momma’s Cheese Mixture or your favorite cheese mixture
Shredded mozzarella cheese
Preheat oven to 375 degrees. In a 9 X 9 baking dish layer the veggie noodles, meat mixture, cheese mixture and top with mozzarella cheese. (See photos below) Bake for 30 minutes or until bubbly and cheese starts to turn brown.
Step 1: thin layer of meat mixture.
Step 2: Side by side layer of zucchini slices.
Step 3: layer of meat mixture.
Step 4: lightly sprinkle mozzarella cheese over the meat mixture.
Step 5: Add another layer of the zucchini slices.
Step 6: layer of cheese mixture.
Step 7: layer of zucchini slices.
Step 8: layer of meat mixture.
Last layer: mozzarella cheese. Bake in 375 degree oven for about 30 minutes until bubbly and cheese is brown.
I let the lasagna cool for about 10 to 15 minutes. It was so fabulously good! I can't wait to have some left overs.
Don't forget my Guilt Free Pizza crust! Check it out on my website.
My next favorite -- gravy. I usually use cornstarch as a thickener. Cornstarch has no nutritional value. It is just wasted calories and carbs. Plus, it's made from corn and most corn is genetically modified. YUK!!! Next week I'll give you my recipe for cornstarch free gravy! Clean gravy - the Jeep Momma Way!
- Simple Living! - Enjoying Life! - The Jeep Life! -
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