Winter has returned with a vengeance. We should be thinking spring but instead we are thinking comfort foods and curling up in front of a roaring fire. This is a meal that you can serve anytime. It is hearty enough to eat now and it is light enough to be enjoyed in the spring and summer. The zucchini was a little hard to slice with a vegetable peeler. I have a mandolin, but I don’t know how to use it. I…
Those of you that know me know that I don’t need an excuse to make a healthy lasagna alternative. I have long been a fan of spaghetti squash. It is easy to cook and you get the benefits of having “pasta” without the guilt. I hope you enjoy this recipe as much as we did. Spaghetti Squash Lasagna Spaghetti Squash (3 small to medium spaghetti squash) salt and pepper to taste 1 cup part skim ricotta cheese 4 Tablespoons grated…
I don’t know why I have been on such an Italian kick lately. It really doesn’t take much to put me in the mood for Italian cooking. When you use vegetables in place of pasta it makes a healthier, lighter meal for your family to enjoy. Eggplants are plentiful right now so it is the perfect time to make this delicious dish. Eggplant Parmesan/Lasagna 2 Eggplants 2 jars of World Classic’s Marinara Sauce (available at your local Meat Market) 1/2…
I love ravioli. Since I have been following the Paleo lifestyle ravioli is not on the menu. That is why I was fascinated when I saw zucchini ravioli. It wasn’t until I made it and tried it that I can now say that ravioli is back on my menu. I hope you enjoy this as much as I did. Zucchini Ravioli 1 1/2 pounds of lean ground beef 3) small to medium zucchini peeled 2) 24 oz. jars of World…