Sneaky Zucchini Lasagna and a Giveaway from Snack Girl!

by Anjali @ The Picky Eater on September 22, 2014

zucchinilasagna

Photo credit: SnackGirl

 

Hi Everyone! This month’s giveaway comes from one of my favorite healthy food bloggers – Lisa Cain at SnackGirl! Lisa makes healthy food super easy and simple – through her family-friendly recipes and real-life solutions for losing weight and getting healthy.

She recently wrote an amazing cookbook – Snack Girl to the Rescue!: A Real-Life Guide to Losing Weight and Getting Healthy – and that’s what today’s giveaway is all about :)

This book:

  • Will show you how small, easy tweaks can change your lifestyle to be healthier and happier
  • Is packed with encouraging, smart, and sometimes hilarious advice on avoiding common weight-loss pitfalls, shopping healthier on a budget, and getting in shape
  • Has 100 recipes for fun, quick, and affordable meals and snacks—all of which clock in under 400 calories and are Weight Watchers friendly. There are no gimmicks, no short-cuts, it’s simply a healthy balanced guide to how you are supposed to live.
  • The recipes have been tested by home chefs and are delicious, easy, and simple!

snack girl cookbook

The sneaky zucchini lasagna recipe is straight from her book, so you can imagine how delicious the other recipes are! As Lisa put it: “I am not a big fan of adding pureed vegetables to food, but sometimes it’s a way to sneak in some veggies without anyone catching on. This recipe hides slices of zucchini under sauce and cheese. When my kids first tried this recipe, no one noticed they were eating zucchini for half the meal. Then, my eight-year-old found a green edge and demanded to know what it was. I told her it was “green pasta” but she was too smart for that and removed the rest of the zucchini. If you have super picky eaters, try peeling the zucchini so they don’t notice the tell-tale green. My six-year-old son didn’t notice the zucchini and ate everything on his plate!”  

One lucky reader will win a copy of Lisa’s book as part of this giveaway – which means 100 healthy recipes delivered right to your doorstep!

To Enter: You can enter in one of five ways (each option below counts as a separate entry):

  1. Sign up for my free, monthly newsletter (it has healthy recipes and tips – no annoying ads :) plus you’ll get a free healthy meal plan when you sign up!)
  2. Subscribe to The Picky Eater via RSS or via email
  3. Like The Picky Eater on Facebook
  4. Follow me on Twitter (@pickyeaterblog)
  5. Follow me on Pinterest

Then post a comment here for each option above that you chose. 

This giveaway will be open until Sunday, October 12th at 11:59pm PST. I’ll be selecting the winner at random (via random.org) and will contact them via email. I’ll be announcing the winner in the comments of this post on Monday, October 13th.

And now, for Lisa’s Sneaky Zucchini Lasagna recipe:

Sneaky Zucchini Lasagna

Yield: 8 servings

Serving Size: 1.25 cups

Calories per serving: 254

Fat per serving: 10.8g

Nutritional Info Per Serving: 254 Calories, 10.8g Fat (5.7g Saturated), 644mg Sodium, 24.3g Carbs, 6.3g Sugar, 2.5g Fiber (more if you use whole wheat lasagna), 16.6g Protein

Ingredients

  • 1 (15-ounce) container part-skim ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
  • 1 (14.5-ounce) can diced fire-roasted tomatoes with juice
  • 1 large zucchini, sliced lengthwise into 7 or 8 slices
  • 6 no-bake lasagna noodles (Anjali's note: I'd use whole wheat lasagna noodles if you can!)
  • 1 cup grated mozzarella cheese

Directions

  1. Preheat the oven to 375°F degrees.
  2. Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
  3. Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
  4. Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture.
  5. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
  6. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.

Notes

From Snack Girl to the Rescue!

Note: This recipe is a bit high in sodium because the pre-made tomato sauce and fire-roasted tomatoes have a lot of added salt. If you are concerned about your sodium level, use low-sodium versions of these products and you will be fine.

Nutrition Tip: One serving of this includes 36 percent of your daily value of calcium and 11 percent of your iron.

http://pickyeaterblog.com/sneaky-zucchini-lasagna-and-a-giveaway-from-snack-girl/

{ 121 comments }

Linguine with Garlicky Kale and White Beans

by Anjali @ The Picky Eater on September 18, 2014

IMG_0611

I absolutely love garlic. I put it in everything: pasta, pizza, Indian food, stir frys, veggie sautes, the list could just go on and on. It’s one of my favorite seasonings because it makes any veggie taste absolutely delicious, and it’s so good for you: it has amazing anti-inflammatory properties, which makes it good for heart-health and for helping to prevent cancer. So when I saw this recipe for Linguine with Garlicky Kale on CookingLight, I knew I had found a go-to pasta meal for any night of the week!

IMG_0606

Healthy greens, creamy beans, and whole grains make this the perfect well-balanced super-fast dinner. And if you use baby kale and frozen crushed garlic (like I did), it saves a TON on prep time and you can have this whole dish ready in 20 minutes. Serve it up with some crusty whole grain bread and a glass of white wine, and you will feel satisfied and full when you’re done. I love how the white beans break down slightly when they’re cooked, because they add a richness to the sauce that makes it feel like a decadent dish!

The Ingredients

Modified from CookingLight

  • 8oz uncooked whole wheat linguine
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped fresh garlic (about 10 cloves, minced)
  • 16oz baby kale
  • 15oz can unsalted cannellini beans, rinsed and drained
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Organic pasta sauce, heated (a few tbsp per serving)
  • Shredded parmesan cheese (2 Tbsp per serving)

IMG_0599

The Directions

Step 1: Cook pasta according to package directions, drain and set aside.

IMG_0603

Step 2: Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add the kale. Cook 5 minutes or until kale is tender, stirring occasionally.

IMG_0600

Step 3: Add beans, pepper and salt, cook 3 minutes or until heated through.

IMG_0601

Step 4: Build your plate of pasta. Take 1/4 of the pasta, 1/4 of the white beans/kale mixture, a few Tbsp of the pre-made organic pasta sauce, and top with 2 Tbsp shredded parmesan cheese and a sprinkle of black pepper.

IMG_0615

I hope you like this recipe as much as we did! The husband couldn’t get enough – I thought we’d have tons of leftovers but we ended up finishing almost all of it. This also tasted great the next day as the garlic and sauce was able to marinate even more, and I ended up with a super satisfying lunch!

Linguine with Garlicky Kale and White Beans

Total Time: 30 minutes

Yield: 4 servings

Calories per serving: 377

Fat per serving: 8.4g

Nutritional Info Per Serving: 377 Calories, 8.4g Fat (2.3g Saturated), 510.2mg Sodium, 60.9g Carbs, 10.7g Fiber, 2.8g Sugar, 17.3g Protein

Ingredients

  • 8oz uncooked whole wheat linguine
  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped fresh garlic (about 10 cloves, minced)
  • 16oz baby kale
  • 15oz can unsalted cannellini beans, rinsed and drained
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Organic pasta sauce, heated (a few tbsp per serving)
  • Shredded parmesan cheese (2 Tbsp per serving)

Directions

  1. Cook pasta according to package directions, drain and set aside.
  2. Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add the kale. Cook 5 minutes or until kale is tender, stirring occasionally.
  3. Add beans, pepper and salt, cook 3 minutes or until heated through.
  4. Build your plate of pasta. Take 1/4 of the pasta, 1/4 of the white beans/kale mixture, a few Tbsp of the pre-made organic pasta sauce, and top with 2 Tbsp shredded parmesan cheese and a sprinkle of black pepper.

Notes

Modified from CookingLight

http://pickyeaterblog.com/linguine-with-garlicky-kale-and-white-beans/

{ 5 comments }

Spicy Lentil and Swiss Chard Soup

September 15, 2014
IMG_0594

One-pot meals are definitely on my list of must-haves these days. It’s the easiest and fastest way to get a balanced meal for dinner without a ton of prep work or cooking time. This soup totally fits the bill. You just throw everything into a pot, let it simmer for ~20 minutes, whip out your […]

Read the full article →

It’s Easy Being Green: Smoothie Recipe

September 15, 2014
IMG_20140816_131008

I am a huge fan of green smoothies. It’s the easiest way to get a ton of fruits and veggies (especially green veggies which are the best for you!) into your diet in an easy, quick, and effortless way. I recently bought a Vitamix when we moved to our new house in Ann Arbor, because 1) […]

Read the full article →

Baby Food Recipes: Sweet Potato Puree

September 15, 2014
Sweet Potato

Sweet potato is another Layla favorite! I think she just loves orange veggies haha. I’m fine with that because like it’s cousins butternut squash and pumpkin, sweet potato is another nutritional powerhouse. They are loaded with carotenoids, Vitamin C, potassium, and fiber. There are many options for cooking sweet potatoes. If you’re in a bind […]

Read the full article →

Baby Food Recipes: Zucchini, Apple and Carrot Puree

September 15, 2014
Zucchini puree

Veggies mixed with fruit is always bound to be a hit in our household. Zucchini and carrots are already pretty mild / on the sweeter side, so when paired with some apples, it becomes a true sweet treat! I often mix this puree with Layla’s oatmeal in the morning and she loves it! Print Baby […]

Read the full article →