No Noodle Lasagna

Here is a way to lower carbs, add in vegetables and create a gluten free lasagna  – take the noodles out and exchange for sliced butternut squash.  This recipe came about when I purchased butternut squash instead of spaghetti squash.  Once again I put into practice thinking outside of a recipe idea and utilized what I had on hand.  In the end I was happy with the results;  Jeff said he would eat it again and so it made the cut for the site.

No Noodle Lasagna
Lowering the carbs by removing the noodles and replacing with sliced butternut squash
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Ingredients
  1. 2 medium cooked butternut squash, cut in slices
  2. 1 lb ground turkey
  3. 1 jar Spaghetti or Marinara Sauce
  4. 1/2 tsp cinnamon
  5. 1 tsp ground oregano
  6. 2 cups of shredded mozarella cheese
  7. 1/3 cup of parmesan shredded cheese
Instructions
  1. Using the oven, Instant Pot or crock pot cook squash (See cooking instructions below.) Let cool. Peel. Use the long end and slice in 1/4" slices. (Save the hollow end for another recipe). Place in layers on paper towel to absorb moisture)
  2. Brown ground turkey. Add in sauce, cinnamon and oregano and combine. I know the cinnamon seems odd but it tastes good.
  3. Preheat over to 375 degrees.
  4. Spray small casserole with olive oil spray (if using a 9X12 pan - this recipe should be doubled). Also spray a piece of aluminum foil that will cover your pan. This will help the cheese not stick during baking.
  5. Putting lasagna together - Use all ingredients except parmesan cheese. There are three different layers: the saucy meat, the squash slices and the mozarella cheese.
  6. Place a layer of the saucy meat, then the squash, then half of the mozarella cheese. Repeat.
  7. Cover with foil and place in oven for 30 minutes.
  8. Change oven to broil.
  9. Uncover the lasagna and sprinkle parmasan cheese on top. Place under the broiler. Watch carefully as the top of the lasagna browns - this usually takes less than 5 minutes.
  10. Now the hard part: Take out of the oven and let sit for 10-15 minutes before cutting.
Deliciously Inspired http://www.deliciouslyinspired.com/

I used to make my own sauce all the time but there are some good pasta sauces out there that can save on effort and time.  Costco carries a good organic sauce.  The one pictured above is from Sprouts and is very good but not organic.

Regarding the butternut squash – here are some resources on how to cook ahead of time.  You could try slicing and putting in the lasagna without cooking but I would be concerned about the moisture from the vegetable making the casserole soggy.  Packaged and in the refrigerator for another dinner later in the week – an egg roll stuffing mixture.   

Cooking butternut squash in Oven – Preheat oven to 400 degrees F.   Cut squash in half lengthwise,  Using a spoon scrap out seeds.  Place butternut squash halves on a large baking sheet flesh side up. Brush the flesh side of each squash with a little olive oil.  Roast 50 to 60 minutes, until flesh is fork-tender. 

Cooking butternut squash in Crock Pot

Cooking butternut squash in Instant Pot

Dinner is Served

Please let me know if you have any questions or I need to provide more clarification.

 

 

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Pumpkin Spice Cookies

This recipe was inspired from a recipe of my Grandma’s Persimmon Cookies. It is a favorite recipe of my mom and dad’s but since they began eating healthier in June, I wanted to see if I could use healthier ingredients and still give them the cake-like cookie.

I didn’t have persimmons but canned pumpkin is similar in texture and it worked fine. I played around with the recipe and there are options for a gluten-free and no-egg.

DeliciouslyInspired.com

Pumpkin Spice Cookies
a healthier spice cookie
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Ingredients
  1. 1 cup of organic canned pumpkin or 1 cup pureed persimmons (how to prep is in notes)
  2. 1 tsp salt
  3. 1 tsp soda
  4. 1/2 tsp cinnamon
  5. 1/2 tsp cloves
  6. 1/2 tsp nutmeg
  7. 3/4 - 1 cup sugar (I used 1/3 cup organic coconut sugar and 1/2 cup of Wax Orchards Fruit Spread)
  8. 1 cage-free egg
  9. 2 cups of Gluten Free Flour (I used Cup4Cup) or flour of your choice
  10. 1/2 cup of organic coconut oil
  11. Nuts and Raisins, optional
Instructions
  1. 1. Move oven rack to middle and preheat to 375 degrees.
  2. 2. Line cookie sheet with parchment paper.
  3. 3. Warm coconut oil and set aside.
  4. 4. Mix all ingredients (except oil, raisins and nuts) until smooth, scraping sides.
  5. 5. Slowly add in oil until well incorporated.
  6. 6. Add in raisins and nuts, if desired.
  7. 7. Drop by Tbsp or use a small cookie scoop 2 inches apart.
  8. 8. Sprinkle with coconut sugar or sprinkles, if desired.
  9. 9. Bake for 8-11 minutes until golden brown. Will vary by oven.
  10. 9. Move to cooling rack for 5 minutes.
Notes
  1. Note - if you have an egg sensitivity, a flax egg works well. To replace egg, mix 3 Tbsp of water with 1 Tbsp of ground flax seed. Mix well and set aside for 5 minutes.
  2. Prepare the persimmons by washing them and removing their stems. Puree in a Vita-Mix, blender or food processor until smooth and creamy. Measure one cup of pulp out and set aside.
Deliciously Inspired http://www.deliciouslyinspired.com/
These are very good with chopped hazelnuts. Also using gluten-free flour created a rounder cookie.

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Peachy-Lime Strawberry Smoothie

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Breakfast smoothies are my go-to morning food.  They are time saving, can be drank on the way to work plus there are so many different flavors that can be created, I never get bored.  But not all smoothies are created equally or provide the same nutritional value.

Peachy-Lime Strawberry Smoothie
unique flavors create a thick eat with a spoon smoothie.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 1/4 cup of Silk Almond/Coconut Milk
  2. 1 scoop Vegan Tropical Strawberry Shakeology
  3. 1 Tbsp Sprouts Creamy Organic Peanut Butter
  4. 3-6 Ice Cubes (this will create the thickness)
  5. 2 Tbsp of Starbucks Lime Refresher or 1/2 fresh lime juice
  6. 1/2 cup of frozen organic peaches
  7. 2 Fresh Strawberries, if desired
Instructions
  1. Blend all ingredients except fresh strawberries. Pour into glass.
  2. Mash fresh strawberries and place juice on top of smoothie. Use a toothpick to swirl color in.
  3. Note - it would also be fine to add all of mashed strawberry in for a different look and texture.
Deliciously Inspired http://www.deliciouslyinspired.com/
 In March of 2015, I began using Shakeology when I looked at the ingredient list and was pretty impressed.  I was willing to put my current protein powder aside and put it to the test.  Within 3 months, my face had cleared up, my energy increased, my cravings were manageable, my thinking was clearer and my digestive tract was running like clockwork.  Shakeology is more than a protein powder but made from whole food with vitamins and nutrients that support a healthy lifestyle.  Even on days I miss my nutrition mark, drinking Shakeology secures my body one sound meal.  Want to know more – email me at debra.hallock@gmail.com Remember recipes give a direction to head but are suggestions and one can most the time exchange similar ingredients in an out to achieve general destination. Do you have a special smoothie combination you really like?    

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