Pages

Wednesday, April 13, 2016

Turkey Sloppy Joes

This version of Sloppy Joes is lightened up with ground turkey, and packs a bunch of vegetables into the mix.  My brother-in-law, who might be my most loyal reader, lived with us a few years ago, and probably remembers the Sloppy Jane. It used lentils instead of meat and was even healthier than this version.  After the lentil taco incident, which some of you may recall, I've stayed away from those particular legumes for the time being.

Turkey Sloppy Joes

Ingredients:
1 lb. ground turkey
1 zucchini, shredded
1-2 carrots, shredded
1 onion, shredded or chopped
1 garlic clove, shredded or chopped
Olive oil
Salt and pepper
1 teaspoon Worcestershire sauce
8 oz. tomato sauce
1/4-1/2 cup barbecue sauce
Rolls, for serving

In a medium saucepan, saute zucchini, carrots, onion and garlic until soft. I shredded everything in the food processor, but you could also use a box grater or just chop finely.
When vegetables are cooked through, move them to the side of the pan and add the ground turkey.  Cook until browned.
Season with salt and pepper.
Add Worcestershire sauce, tomato sauce, and barbecue sauce.
Simmer on medium-low for 10 minutes.
Serve on rolls.





Tuesday, April 12, 2016

Zucchini Lasagna Rolls

It's been pointed out to me by more than one person that I haven't been posting much lately.  I'm here to remedy that with an easy and healthy meal your whole family will enjoy, as long as you don't have a finicky 4-year-old.

Truth be told, instead of writing down recipes and photographing meals, life is moving pretty quickly around here.  Many afternoons I make dinner in 5 minute increments running into the kitchen while I leave Colin "in charge" outside in the back yard. Someday this will likely result in James running Colin over with the mini John Deere (again...), or someone getting stuck in a tree.

If you follow me on Facebook (please do! I share mini-recipes and awkward comments - link is on the sidebar), you know I have a serious addiction to my spiralizer.  There are zucchini noodles all over the place here.  Today, I set my beloved kitchen gadget aside for a y-shaped peeler to make these noodles.  This has all the cheesy, saucy goodness of your favorite Italian pasta dish, without the empty carbs.


Zucchini Lasagna Rolls

Ingredients:
2 medium zucchini, peeled into thin strips
1 16 oz. container cottage cheese or ricotta
1 cup shredded mozzarella cheese, divided
1 egg
1/4 cup shredded parmesan cheese
Salt
1 cup marinara sauce
Optional: garlic powder, chopped spinach, Italian herbs, pesto

Directions:
Preheat oven to 350 degrees.
In a bowl, combine cottage cheese, 1/2 cup mozzarella, egg, parmesan, salt and any additional seasonings.
Spread a thin layer of marinara sauce in the bottom of a 9x9 baking dish.
Lay three strips of zucchini overlapping, as shown below.
Scoop a couple tablespoons of cottage cheese mixture on and roll up.
Arrange in the baking dish.
Top with marinara and additional 1/2 cup mozzarella cheese.
Bake for 30 minutes until heated through.


Scoop

Roll

Bake


photo 1-1 photo 1-2