Main Dishes

Zucchini Spinach Lasagna

Ingredients:

  • 2 Large Zucchini’s (I found them pre-sliced at Safeway!)
  • 1 Egg
  • 1 1/2 Cups Part-Skim Ricotta Cheese
  • 1 1/2 Cups Part-Skim Shredded Mozzarella
  • 1/4 Cup Grated Parmesan
  • 1 Cup Frozen Spinach
  • 1 Cup Tomato Sauce
  • Pinch of Salt
  • 1/8 tsp Oregano

Directions:

  1. Preheat oven to 375 Degrees
  2. If zucchini is not already sliced, slice into 1/8 in pieces longways
  3. Thaw and pat dry frozen spinach
  4. In a medium sized bowl, combine Ricotta, Mozzarella, Parmesan, Spinach, Egg, Oregano and Salt
  5. Lightly grease a 9 x 9 pan
  6. Layer 3 pieces of zucchini so they are slightly overlapping side by side in pan
  7. Spread a layer of cheese and spinach mixture over the zucchini
  8. Repeat twice and then top with tomato sauce and sprinkle with remaining cheese
  9. Bake for 25 minutes or until cheese is bubbly and slightly browning on top.

ENJOY!!  This is such a great, much lower-carb version of regular lasagna. I like to serve with Keto Bread and a nice glass of red wine!

Shrimp Lettuce Wraps 

Ingredients:

  • 1/4 Cup Hoison Sauce (I use the Kikkoman Gluten Free Brand – you can find it at Whole Foods!)
  • 1 tbs Soy Sauce (I also use the Kikkoman Gluten Free Brand)
  • 2 Gloves Garlic Minced
  • 1 tbs Fresh Ground Ginger
  • 1 8oz can Sliced Water Chestnuts
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Onion
  • 1 Pound Raw, Peeled Shrimp, Deveined
  • 1 tbs Olive Oil
  • Salt and Pepper to taste
  • A couple dashes Sriracha (because I put this stuff on everything and I tend to like my food a little bit on the spicy side) 🙂
  • 1 Head Lettuce (Iceberg or Butter work well)

Directions:

  1. In a small bowl, add the hoisin sauce, soy sauce, and garlic and whisk until well combined.
  2. Drain and chop the water chestnuts as well as the green and red pepper and onion.
  3. Chop the shrimp into 1/2 to 3/4 inch chunks.
  4. Heat the oil in a 12-inch nonstick skillet over medium-high heat for 2 minutes. Add the shrimp in an even layer. Cook 2-3 minutes, stirring often.
  5. Add the sauce to the skillet along with the shrimp.  Mix to cover the shrimp with the sauce.
  6. Add the onion and pepper to the skillet as well.  Continue to stir for 4-5 minutes until mixture is tender.
  7. Dash with salt and pepper to taste.  Add Sriracha to the mix if so desired.
  8. Separate lettuce leaves and serve by scooping shrimp mixture in the individual leaves. ENJOY!  Another nice addition to these is sliced avocado on top!
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