July 21, 2022

Zucchini Lasagna Roll Ups

INGREDIENTS

2 ½ tablespoons extra virgin olive oil, divided
1 pound lean ground turkey
½ small onion, finely diced
2 garlic cloves, minced
1 tablespoon minced basil
1 ½ teaspoons minced oregano
1 ½ teaspoons minced thyme
1 cup part skim ricotta
1 large egg white, beaten until frothy
¼ cup grated Parmesan cheese plus more for garnish
salt and pepper to taste

Roll Ups

4 large zucchini, ends trimmed
1 tablespoon salt
4 to 5 fresh basil leaves
3 cups marinara of choice

METHOD

1. Preheat oven to 375˚F.

2. For filling: Pour 1 ½ tablespoons oil into a large skillet and place over medium-high heat. Add sausage and ground turkey and brown for 4 to 5 minutes, breaking up into small piece with a wooden spoon.

3. Strain meat from skillet and place into a large mixing bowl. Set aside.

4. Drain grease from skillet and place back over medium-high heat. Add remaining oil and sauté onion for 3 to 4 minute. Add garlic and herbs and continue to sauté for an additional 2 minutes.

5. Transfer mixture to bowl with the meat and allow mixture to cool, about 15 minutes.

6. Add remaining filling ingredients into the mixing bowl, season with salt and pepper and stir together until fully combined. (if mixture is too soft, refrigerate for 1 hour to firm up)

7. Using a potato peeler, peel thin, long strips from each zucchini, lengthwise.

8. Spread zucchini strips onto a baking sheet in a single layer and season with tablespoon of salt. Allow zucchini to sit for 20 minutes. Lightly pat zucchini dry.

9. To assemble: Pour and evenly spread 2 cups marinara sauce into the bottom of a 9”X12” baking dish. Stir ½ cup marinara sauce into the filling mixture.

10. Spread about 2 tablespoons of the filling mixture evenly over the top of one of the sliced zucchini sheets and tightly roll the zucchini into a tightly coil. Place filled and rolled zucchini into the baking dish, coil side up.

11. Repeat step 9 until all of the zucchini strips and filling have been used and the baking dish is filled.

12. Top dish with the remaining marinara sauce and a sprinkle of Parmesan and bake for about 20 minutes or until the dish is bubbling and the top has lightly browned. (Place entire dish under broiler for 1 minute if a crispier top is desired)

13. Top dish with another sprinkle of grated Parmesan and fresh basil leaves and serve.

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Lettuce Leaf Tacos

By Zina Stone • February 20, 2025

LETTUCE LEAF TACOS Prep Time 20 mins | Cook Time 20 min 4 serves INGREDIENTS 1 green bell pepper, chopped 1 yellow onion, chopped 2 tablespoons olive oil 2 tablespoons chicken stock (Optional) 1 pound ground beef 3 tablespoons taco seasoning 2 large roma (plum) tomatoes, chopped ½ teaspoon salt 1 (8 ounce) package shredded Cheddar cheese 12 large romaine lettuce leaves METHOD Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease. Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese. NOTES Measurements are approximate and can be adjusted to your taste. All ingredients can be customized to your preferred taco toppings. This could also work especially well with iceberg lettuce. NUTRITION FACTS (per serving) 550 Calories 39g Fat 14g Carbs 35g Protein

Mushroom & Chive Omelette

By Zina Stone • February 12, 2025

Mushroom & Chive Omelette 1 serving | 15 minutes INGREDIENTS 1 tbsp Butter (divided) 2 cups Mushrooms (sliced) 1 tbsp Chives (chopped) 4 Egg METHOD Heat half of the butter in a pan over medium heat. Add the mushrooms and cook for five to seven minutes until the mushrooms have softened. Add the chives and transfer to a plate to set aside. Whisk the eggs in a small bowl. Heat the remaining butter in the pan. Add the eggs and cook until almost set. Place the mushrooms on one half of the omelette and fold the other half over top. Remove from heat and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Dairy-Free: Use oil instead of butter. Additional Toppings: Add cheese and/or fresh herbs. Make it Fluffy: For a fluffier omelette, whisk the eggs with milk or water. More Veggies: Add spinach or kale. More Flavor: Add garlic, onions, red pepper flakes, hot sauce, and/or salt. Nutrition Facts ( Amount per serving ) 431 calories 31g fat 8g carbs 2g fiber 5g sugar 31g protein 775mg cholesterol 295mg sodium 5mg iron

Egg & Chorizo Wraps

By Zina Stone • February 6, 2025

Egg & Chorizo Wraps 2 servings | 15 minutes INGREDIENTS 6 ozs Chorizo (casing removed) 4 Egg 2 ozs Cheddar Cheese (shredded) 2 Brown Rice Tortilla 2 tbsps Cilantro (roughly chopped, optional) METHOD In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel. In a small bowl, whisk the eggs and add the cheese. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one tortilla. Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead. Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers. Nutrition Facts ( Amount per serving ) 538 calories 27g fat 38g carbs 5g fiber 5g sugar 32g protein 399mg cholesterol 686mg sodium 5mg iron

Zucchini Lasagna Roll Ups