Monday, December 8, 2014

Low Carb Lasagna (With No Zucchini!)

Did you ever watch Garfield? There has never been a cartoon a relate to as much as I do that hungry, chubby cat. Garfield's biggest struggle in life is his love for Lasagna, but his need to lose weight. 

I can't even remember the last time that I ate lasagna, noodles and all. It's been too long. 

I have tried zucchini lasagna, and it was pretty good. However, it wasn't a completely authentic lasagna taste (No duh, Low. No noodles. Hello?). Anyway... I wanted to try making noodles with the cauliflower breadstick I made a few weeks ago. I was confident that if you can make a bread stick, you can make a noodle, and if I could make a noodle, I could make Low carb Lasagna. 

Turns out.. I was right :) I found a recipe on peaceloveandlowcarb.com that did just this! I tweaked the recipe a little bit to make it slightly lower in fat! 

This was so good. Like seriously, I know it's been awhile since I've had lasagna, but one bite of this and my inner Garfield was awakened. 

You'll want to try this one this week. Trust me. 

Ingredients

For the Noodles: 
4 oz. Cream Cheese
¼ Cup Parmesan Cheese – Grated2 Eggs
1 ¼ Cup Mozzarella Cheese – Shredded
1/4 tsp. Italian Seasoning
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
For the Filling:
1 lb. Lean Ground Turkey¾ Cup Mozzarella Cheese – Shredded
1 ½ Cups tomato sauce, Divided1 Tbs. Onion powder
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Dried Basil
1 tsp. Italian Seasoning
1 tsp. Trulicious powdered stevia
6 Tbs. Low fat ricotta cheese



Directions for the Noodles:
Soften cream cheese in a microwave safe dish. Add in eggs. Cream together. Add Parmesan and seasonings and Mozzarella. Using a wooden spoon, mix well until mostly smooth. 

Spread mixture into a 9x13 inch casserole dish that's either lined with parchment paper or sprayed with Pam. Bake at 375 for 20 minutes. Remove from oven and cool for 20 minutes in the fridge. After cooling, cut into three pieces. 


Directions for Layering and Baking:
In a large skillet brown ground turkey, add 3/4 tomato sauce. Season with onion powder, dried oregano, garlic powder, dried basil, Italian seasoning and Trulicious powdered stevia.

Pour ¼ cup marinara sauce into bottom of loaf pan.  Top with the first “noodle” layer
Layer a third of the ground beef mixture.  Top with ¼ cup mozzarella cheese and 3 Tbs. ricotta cheese, and cover with another “noodle” layer.  Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Bake at 350 for 20 minutes. 

Tada! I hope you love this low carb lasagna as much as I did. Unlike the original recipe, I used lean ground turkey, low fat ricotta, and made my own sauce of using store bought. You can view the original recipe here.



Tuesday, November 18, 2014

Low Carb Cheesy Cauliflower Bread Sticks

Bread. The heavens supervised its creation, and just when we think it can't get any better, top it with cheese and BOOOOOM. Love. 

As heavenly and lovely as bread sticks are,the carbs are a little too much sometimes. 

I've heard about cauliflower bread, but I've been hesitant to try it - mostly because I'm lazy and it seems time consuming. However, the other night I was desperately craving some cheese bread dipped in marinara, I had three different kinds of cheese in the fridge and a head of cauliflower. Maybe it was a sign, or maybe I was just hungry enough to work through my laziness... Whatever it was, I tried a recipe for cheesy cauliflower bread sticks and it was everything I hoped and dreamed it would be.

Cheesy Cauliflower Bread Sticks

1 large head cauliflower
4 eggs 
2 cups mozzarella, shredded
2 tsp garlic powder
2 tsp Italian seasoning
Topping: 
1 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1/4 cup Parmesan shredded

Preheat oven to 425 degrees.

Chop cauliflower into medium sized florets. Rice cauliflower (place in a blender or a food processor and use a low-medium speed or a chop setting). Your cauliflower should look like rice, and not have any large pieces in it. Remove from food processor and place in a microwave safe dish. Cover and microwave for 10 minutes. Add eggs, 2 cups mozzarella, garlic powder, and Italian seasoning. Mix well using a fork.

You Might Also Enjoy: Low Carb Pumpkin Fluff

Line a cookie sheet with parchment paper. I was out of parchment paper so I used aluminum foil. I was still able to get remove them, but it was kind of tough. Spread mixture onto the cookie sheet. Bake for 25 minutes. Remove from oven, top with additional mozzarella, cheddar, and Parmesan, and bake for another 5 minutes. 

Slice with a pizza cutter and serve with warm tomato sauce or marinara.

This makes about 6 servings of 2 bread sticks each. Calories: 297, Net Carbs: 7 grams, Protein: 26 grams

I had leftovers and I was kind of nervous to reheat them, but they were actually even better reheated. I just laid them flat side by side and microwaved them for about a minute and a half. They were awesome!