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I have to tell you, I loved this recipe. 

But in the interest of full disclosure,

my family,

ummmm….

did not. 

They tried it, ate a bit, and weren't completely opposed, 

but, there were no second scoops, and the leftovers went uneaten. 🙁

Honestly? They just want their big ole' white lasagna noodles, however I'm determined to keep at it and show them just how yummy fresh veggies can be.

It's a work in progress around here. 

I did use this super-fancy-cool-amazing veggies slicer that came with this spiralizer, and I loved how easy it made the process. If you're hoping to sneak in a few veggies on your family too, it's definitely worth checking out.

Zucchini Lasagna

Ingredients

2 large zucchini
1 tbsp salt
1 lb ground turkey or ground beef (we used ground turkey)
1 1/2 tsp ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 Tbsp chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 lb fresh mushrooms, sliced
8 oz shredded mozzarella cheese
8 oz grated Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices using a peeler. Sprinkle slices lightly with salt and set aside in a colander to pull the moisture out of the zucchini.
3. Cook the ground beef and black pepper in a large skillet over medium high heat for about 5 minutes. Add in the green pepper and onion; cook until meat is done. Stir in the tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil then reduce heat and simmer for about 20 minutes, stirring frequently.
4. In another bowl stir egg, ricotta, and parsley together.
5. Assemble lasagna, spread 1/2 of the meat sauce into the bottom of a greased pan. Next layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, and 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top and cover with foil.
6. Bake for 45 minutes. Remove the foil and bake at 350 degrees F (175 degrees C), for an additional 15 minutes. Let stand for 5 minutes before serving.

Recipe adapted from AllRecipes.

Looking for more recipes?

• Skinny Zucchini Quiche
• Lazy Lasagna (Just 5 Ingredients)
• Chicken Alfredo Lasagna Rollups
• Slow Cooker Chicken and Dressing
• Slow Cooker Chicken and Dumplings

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Looking for a new recipe to spice up plain old Taco Tuesday? This one's for you. 😉

Tamale Pie

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Ingredients

• 1 1/2 lb ground beef
• 1 pack taco seasoning
• 1 can whole kernel corn (drained)
• 1 can diced tomatoes or Rotel do not drain
• 3 cups French's fried onions
• 1-2 box Jiffy corn muffin mix
• 1/2 cup shredded cheese

Directions

1. Preheat the oven to 400 degrees
2. In a large skillet, cook ground beef until done. Drain
3. Stir in taco seasoning, corn (drained), canned tomatoes or Rotel (not drained) and French fried onions. Spread into the bottom of a 2 1/2 Quart size dish or a 9X13 dish.
4. Prepare muffin mix according to package directions (if you use a 9X13 you may need 2 boxes of Jiffy). Spread the muffin mix on top of the beef mixture to cover it. Bake uncovered at 400 degrees for 20 minutes or until cornbread is golden on top.  Top with cheese and remaining French fried onions.  Return to oven until cheese is melted about 2 – 3 minutes. Serve with sour cream. 🙂

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Recipe adapted from Southern Plate

Love Mexican? Try out a few more of my favorites:

• Mexican Lasagna
• White Chicken Cheesy Enchilada Bake
• Chicken Enchilada Bake
• Slow Cooker Chicken Enchiladas
• Taco Meat in the Slow Cooker
• Slow Cooker Chicken Tortilla Soup

You're going to love this. 🙂

You know how we're working really hard to eat healthier this year?  Well, we stumbled upon this recipe and have added it to our rotation because EVERYONE loves it (and you know that doesn't happen . . .  like EVER!)

Here's how to get started:

First, mix all the sauces in a bowl and set that aside for later.

Next pop those mushrooms into a food processor.  (I use this one.)  Now . . . my kids are not really mushroom fans at all but these chop up so small that they won't even know they're in there.  And, adding in the mushrooms will REALLY help you stretch that budget leaving lots of leftovers.

Do the same with the bell pepper and cucumbers.  Oodles of veggies in one meal and the kids have no idea.  Success!

Put all the veggies in a bowl to add in later.

Now, heat up sesame oil in a skillet until hot, and add the grated ginger until fragrant (yum!)

Next add the turkey (or pork, or chicken) until brown and then add all the vegetables until combined.  Once you have that all mixed in add the sauce and let simmer for about 2 mins.

Load up those lettuce leaves, top with sriracha and/or hoisin and enjoy . . . you're welcome! 🙂

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Ingredients

• 2 tbsp hoisin sauce
• 1 tbsp sriracha chili sauce
• 1 tbsp low sodium soy sauce
• 1 tbsp sesame oil (or vegetable oil)
• 1 tbsp ginger root, grated
• 1 lb uncooked ground turkey (or pork or chicken)
• 1 small container of white mushrooms
• 1 bell pepper
• 1/2 cucumber peeled and seeded (diced)
• 12 leaves of butter lettuce (or bibb lettuce)

Directions

1.  In a small bowl mix the hoisin, sriracha and soy sauces – set aside.
2. Using a food processor chop the mushrooms, bell pepper, and cucumber – put in a bowl and set aside.
3. Place the sesame oil in a skillet until hot, add grated ginger until fragrant.
4. Add ground turkey (or pork/chicken) and cook until brown.
5. Add the vegetables to the turkey in the skillet until combined (about 1 to 2 mins), then add in the sauce until it's all good and mixed in.
6. Put turkey mixture in a bowl and serve in butter lettuce leaves, top with sriracha or hoisin and enjoy!

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Looking for more dinner recipes?

• PF Changs Copykat Recipe: Mongolian Beef
• Red Lobster Shrimp Scampi
• Chicken & Broccoli Stir Fry
• Greek Chicken Pasta
• Bruschetta Chicken

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Chicken & Broccoli Stir Fry

I've been looking for a healthier stir fry option, and this recipe was delicious! This summer I have so struggled with taking time to make a menu plan each week, but when I noticed pre-cut stir fry veggies marked down to $1.49, I couldn't pass them by.

We used low sodium soy sauce along with a few other ingredients we had in the pantry, and this turned out perfectly.

 If you need a yummy alternative to takeout when you don't have much time to prep, this one's for you! 🙂

Ingredients

• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon red pepper flakes
• 3 skinless, boneless chicken breast halves, thinly sliced
• 1 tablespoon sesame oil
• 
stir fry veggies – we used carrots, broccoli and snap peas

Directions

1. Mix soy sauce, brown sugar, and corn starch in a small bowl and set aside.  Add the ginger, garlic, and red pepper into the sauce.  Marinate the chicken in the sauce and refrigerate for at least 15 minutes.
2. Heat 1 tablespoon sesame oil in your skillet over medium-high heat. Cook and stir carrots, broccoli, and snap peas just until tender (about 5 minutes). Remove vegetables from skillet and keep warm.
3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken until slightly pink on the inside (about 2 minutes per side); add in the vegetables and reserved marinade. Bring to this all to a boil; cook and stir until chicken is done and vegetables are tender (about 5 to 7 minutes). Serve over rice (optional).

Recipe adapted from All Recipes.

Try these favorite recipes:

• 21 Day Fix Chicken
• Bruschetta Chicken
• 21 Day Fix Approved Black Bean Chili
• 4 Ingredient Slow Cooker Salsa Chicken
• 6 Can Chicken Tortilla Soup

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Here's an easy recipe if your family loves Mexican like mine does!  This is what you'll need . . .

First, sauté the garlic, onions and pepper in a greased skillet over medium heat.

Then add in your turkey and spices until completely cooked.  Drain any excess fat from the pan and add in the tomato sauce and let simmer so all the flavors come together.

Next, spoon the turkey mixture onto your tortilla, add some cheese and roll it up.

Then start by folding in the sides and then roll away, place them seam side down on a greased baking sheet.

Spray them quickly with cooking spray or olive oil (to make the crisp up) and pop them in a 400 degree oven for about 20 mins.

Yum!

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Baked Chimichangas

Ingredients

• 1 pound ground turkey or ground beef
• 1 clove garlic
• 1/3 cup onion, chopped
• 1/3 cup red pepper, chopped
• 8 oz can tomato sauce
• 1 tsp chili powder
• 2 tsp cumin
• 1 tsp dried oregano
• 8 flour tortillas
• 2 cups shredded cheddar cheese

Directions

1. Spray a pan with cooking spray (or use some olive oil) and add in the garlic, onions and peppers.
2. Add the turkey or ground beef, chili powder, oregano, and cumin
3. Break up the turkey or ground beef until browned and drain.
4. Stir in the tomato sauce, bringing to a boil.
5. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens.
6. Spoon the meat mixture onto each tortilla and top with the cheddar cheese.
7. Fold in the sides and then roll to enclose the filling.
8. Place the chimichangas seam-side down on a greased baking sheet.
9. Lightly spray the tops of the tortillas with nonstick spray or olive oil.
10. Bake at 400 degrees until golden , about 20 minutes and enjoy!

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Recipe adapted from Kitch Me. If you need a little more menu inspiration, go HERE. 

Looking for more Mexican inspired dishes?  Try these:

• Quesadilla Casserole
• 4 Ingredient Slow Cooker Salsa Chicken
• Slow Cooker Chicken Fajitas
• Slow Cooker Nacho Bake
• 4 Ingredient Slow Cooker Ranch Chicken Tacos
• Slow Cooker Chili Colorado Burritos

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We're 3 days into the 21 Day Fix (I'm loving the group that's joined me there!), and had to share a quick recipe we tried earlier this week!

My husband loves chili, so I was determined to find a lightened up recipe that he would like. This was perfect (really, so good), and the best part was that we have leftovers to pack for lunches this week.

Here's how to get started . . . 

Chili (makes 8 servings)

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21 DAY FIX SERVINGS: 1/2 green, 1 red, 1/2 yellow for 1 cup serving

Ingredients

• 1 tsp olive oil
• 1.5 lbs raw 93% lean, ground turkey
• 1 medium onion, chopped
• 1 medium green (or red) bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1.5 tsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp cayenne pepper
• 2 (15 oz) cans black beans (can also used pinto beans), drained & rinsed
• 1 (15 oz) can all-natural diced tomatoes, no sugar added (do not drain)
• 1 (12 oz) can rotel (do not drain)
• 12 fresh cilantro sprigs, finely chopped (optional, for garnish)

Directions

1. Heat olive oil in saucepan over medium high heat.
2. Add onion, bell pepper, garlic and turkey and cook over medium high heat until turkey is cooked through and veggies are tender.
3. Next, add cumin, chili powder, salt and cayenne pepper to saucepan.
4. Cook for one minute, stirring constantly.
5. Add drained beans, Rotel and canned tomatoes with liquid.
6. Bring to a boil.
7. Reduce heat to low and continue to cook, 15-20 minutes until thickened.
8. Sprinkle with cilantro and serve. Enjoy!

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Recipe adapted from Super NoVA Mom. If you need a little more menu inspiration, go HERE. 

Try more chili recipes here:

Slow Cooker White Chicken Chili

Slow Cooker Chili Colorado Burritos

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You guys.

I LOVED this recipe.

And, since I'm doing the 21 Day Fix right now (so far, so good!), I'm even more excited because it's (for the most part) 21 Day Fix approved!

YUM.

I pre-cooked a ton of chicken that I got last week on sale (y'all, making it myself saved me a bundle), but you can use canned chicken or make it yourself too. Super simple, and if you want to make it a little more “man” approved, add some sour cream and tortilla chips.

Perfection!

Easy Peasy Chicken Tortilla (6 Can) Soup

Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans chicken broth (I used one large carton of Simple Truth organic from Kroger – make sure to get the low sodium variety if you want to make it 21-Day Fix approved
• 1 (10 ounce) can chunk chicken or 1 cup boneless skinless chicken breast, cooked
• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
• Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
• Or, pour it all in slow cooker and cook on low for a few hours.
• Enjoy!

21 Day Fix equivalents – makes 4-6 servings, 1 serving = 1/2 purple, 1 yellow, 1 red (make sure to use enough to chicken to count as a full serving of chicken

Recipe adapted from All Recipes. If you need a little more menu inspiration, go HERE. 

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This is one of my family's favorite recipes, and when a friend mentioned their family made it last week I couldn't wait to get it back on the menu plan!

It's easy, quick, and perfect on a busy night. You can definitely skip the jarred alfredo sauce and make it from scratch, but we were in a hurry this week so I took advantage of the Kroger Mega Sale on Private Selection Products (and made my life a wee bit easier.) 🙂

And on a totally random note, if you're not following a menu plan, can I just encourage you to try? After just a few days of decent dinners at home because I spent 10 minutes planning our menu this Monday our home has almost instantly run smoother. Go HERE to see what we're planning this week, and see dozens of menu planning lists that we've used before over HERE.

Chicken Alfredo Lasagna Rollups

Ingredients

1. 12 lasagna noodles
2. 2 jars alfredo sauce (or make from scratch ~ see recipe below)
3. 2 cups cooked, shredded chicken
4. oregano
5. garlic salt
6. 3 cups shredded mozzarella

Directions

• Spray 9×12 pan with cooking spray and cover the bottom of the pan with 3/4 cup alfredo sauce.
• Cook lasagna noodles according to package directions, until al dente.
• Drain & rinse noodles in cold water, then lay out noodles to fill.

1. Spread about 2 tbs. alfredo sauce on each noodle. Then sprinkle with a little garlic salt, oregano add shredded chicken, and about 3 tbs. of mozzarella.
2. Carefully roll up lasagna starting at one end, and place in pan seam side down.  (This is a little messy, but you can do it!)

• Pour remaining alfredo sauce over the top, then add the rest of the cheese.  Bake at 350 for 25-30 minutes, or until cheese is melted.  Enjoy!

Recipe adapted from Mmm…cafe. If you need a little more menu inspiration, go HERE.