Low Carb Zucchini Lasagna

I love the cheesy carb-loaded goodness of my Italian family roots just as much as the next person BUT my waistline, not so much!

I have substituted zucchini noodles previously when I made an enchilada style dish and it was absolutely amazing so I decided to try it with a lasagna dish!

Although I am I’m not sure what my grandpa would think about me subbing zucchini for noodles but for me it was absolutely delicious! I was worried about the dish being too soggy because there is a lot of moisture in the zucchini but I didn’t have any issues.

Traditionally I like to make my family recipe tomato sauce but I’m trying to make these recipes short and easy!

 

 

Ingredients:

  • 1 jar of pasta sauce
  • 3 large zucchini
  • 1/4 c shredded mozzarella cheese
  • 1 large egg
  • 20 oz ricotta cheese
  • 3 cups baby spinach
  • 1 pack of Meats2u House Seasoned Chicken*
  • Pink Himalayan salt
  • Pepper
  • Oregano
  • 2 Tbs Fresh Basil
  • Olive oil cooking spray

*Pre-cook your defrosted Meats2u Chicken in a crockpot for about 2.5-3 hours, drain, and shred with an electric mixer

You will also need a 9×13 baking dish and a Y peeler

Directions:

1. In a mixing bowl combine ricotta cheese and egg with fresh basil, 1/4 tsp oregano, and pinch/salt pepper. Refrigerate until ready to assemble

2. Using a Y peeler make thick noodle like strips with your zucchini, set aside.

3. Lightly grease your deep 9 x 13 pan and preheat your oven to 375°

4. To assemble have your chicken, Baby spinach, cheese mix, and sauce ready to go. Starting with the zucchini noodles line them along the bottom of the pan (2 Columns lengthwise seems to work best). Then top with ricotta cheese and spoon the pasta sauce over the top. Add your shredded chicken and top with baby spinach. Repeat one more time.

5. Your final layer should be a layer of zucchini topped with a bit of pasta sauce and sprinkled lightly with the mozzarella cheese. You can add the shredded cheese to each layer but I am trying to keep this low fat! Who doesn’t love cheese though?

6. Top with foil and bake in preheated oven for 25 minutes. Remove foil, and bake for an additional 25 minutes to allow cheese to brown. Serve warm!

 

Try Meats2u using code VIPKELSEY on your next order!

Advertisements

Eggs Florentine: Protein Style

If you have been following me for a while then you would know that I absolutely love breakfast and brunch! Breakfast is definitely a meal where it’s easy to load up on the carbs and sugars so often times I try to find more “leaner” alternates to enjoy. One of my absolute favorite breakfast dishes is Eggs Benedict. I decided to make a high protein alternate to Eggs Florine utilizing one of my favorite items from Meats2U, their chicken breakfast patties!

Just look a that yolk drip…

Ingredients:

1 pack Meats2u Breakfast Sausage patties – defrosted

1 Small bag baby spinach

4 Eggs

Pinch of paprika to garnish

2 tsp. White wine vinegar

Spray olive oil

Pink Himalayan Salt (or regular)

Pepper

1 tsp lemon juice

Directions:
1. In a medium sauce pan fill 3/4 way full with water. add vinegar. Bring to a simmer over medium-high heat.
2. While you are waiting for the water to boil, in a well oiled cast iron skillet (preferable but you can use a regular skillet) cook your defrosted Meats2u Breakfast Patties. Cook on each side 3-6 min.
3. Carefully, using the handle of a wooden or silicone cooking utensil, swirl the water in a clockwise motion into a small whirl pool is created. Gently break egg into the water. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes. The yolks should still be runny. Remove the egg from the water with a slotted spoon and set aside on a warm paper-towel-lined plate. Meanwhile, in a medium skillet sauté your spinach and lemon over low heat. We all know that we start off with a huge pile of spinach in end up with nothing so make sure you sauté the whole bag. Season with salt & pepper.
5. Time to assemble: Place or sausage patties on a plate them top with a generous helping of spinach, and finally add your poached egg. Garnish with paprika. Enjoy!

Use my code VIPKELSEY to save on your next Meats2u order!

Goodbye butterfly: 5 years

𝒢𝑜𝑜𝒹𝒷𝓎𝑒 𝒷𝓊𝓉𝓉𝑒𝓇𝒻𝓁𝓎 5 years ago today my life changed forever. I had my thyroid, a parathyroid, and 10 lymphnodes removed due to cancer. Shortly after my surgery I received my first dose of radioactive iodine. Nothing could have prepared me (or anyone for that matter) at such a young age to undergo the surgery and treatments. The past five years I spend hours upon hours getting lab work, ultrasounds, biopsy’s, injections, CT scans, and radioactive iodine treatments.

My doctors did not prepare me that the battle would be far from over after they removed my thyroid. They failed to tell me how sick I would feel for years, the struggle I would have with my weight, and lack of energy. They didn’t mention as they balanced my hormone levels with medication I would become depressed, fatigued, I would have skin issues, my hair would thin out and never feel the same again. I didn’t realize that removing one small little butterfly shaped gland could wreak so much havoc on my entire body. I thought my one little thyroid pill (that I will have to take for the rest of my life) would just substitute what I had lost, but It didn’t. My body rejected my thyroid medicine multiple times and swung me into hypothyroidism leaving me wondering what feeling normal even meant anymore. Even though it was hard and I wanted to give up so many times, I just kept pushing through and staying positive. I had my fair share of ups and downs but eventually I have always found my way back into the light. I decided to share what I went through in hopes of inspiring someone and remind them that they are not alone. I also share the truth about thyroid cancer on educating others about the challenges thyroid cancer patients are faced with. Even though it’s been five years I still suffer from extreme fatigue and staying in shape is a constant battle. The lab tests and ultrasounds that I still undergo have become a part of my new norm. It is as much a mental battle as it is physical & have to remind myself that I need to listen to my body and there are going to be days that I am not OK and that is fine. I am thankful for my life and that I am still here to live it.

(Note: My doctors at the City Of Hope did amazing job with my surgery and treatments and I am thankful for that. I do however feel that there was a huge under misrepresentation of the challenges I would be facing after my thyroidectomy. The purpose of this post was to educate awareness about the challenges thyroid cancer survivors face because it is a common misconception that our battle is over after we have been declared cancer free)