Hey everyone! This summer has been so busy, I haven’t had time to blog- not to mention my camera battery charger mysteriously disappeared. Pictures are lacking… but I vow to find the charger! I have so much to catch up on!
But I digress- today we’re going to discuss…. diets. Diets and eating healthy and families and what can I make that will taste good for me, too?
My daughter and I decided to go on a diet. I was procrastinating on losing the 25lbs I needed to drop, and my daughter only needed to lose a few she has been gaining with my yummy meals consisting of sausage, cream, and sugar.
I’ve done the South Beach Diet a few times already… actually, it’s the only diet I’ve ever chosen to do. It works, it’s healthy, I love it. We’re entering the end of our first week in Phase I of the South Beach Diet with another week to go but I have already lost 10 lbs.
So, with tonight’s meal so deliciously waiting for me on the stove- I must share! My daughter does not like zucchini. The only way she will eat it is if it’s in bread… which we cannot have. I really was craving a lasagna, but most of the low carb, low fat recipes that do not involve starches have zucchini for the noodles. I saw a recipe where they used spaghetti squash, but we didn’t have that and I wasn’t sure she would like that either since it’s squash.
I looked and looked and looked for a recipe with mock noodles that didnt have any grains or starches which is a no-no on phase I, but I was at a loss. I decided to make my own mock noodles with eggs and kale. I do have to forewarn you- I dont measure things. I dont even know the last time I touched a measuring spoon. I kind of wing it, so I have to make this again and figure out the exact measurements.
Here is my recipe:
Low Carb, Low Fat Mock Noodle Lasagna
1 tbsp Olive Oil
Cooked low fat Ground Turkey
Chopped Canned Tomatoes (no sugar added)
Tomato paste (no sugar added)
Lowfat cottage cheese
Low fat cheddar cheese
First I make the ‘noodles’. Preheat the oven on broil (this is how I get my oven really hot to start baking). Then, I take a baking sheet and cover it with tinfoil, and pour a little olive oil in it coating the bottom completely. I take about 6 eggs, beat them, and poured the beaten eggs into the pan completely covering the bottom. Take the chopped kale and sprinkle it, in a line, about how wide and long a noodle would be. You will be cutting this into strips after it cooks.
Turn the oven down to 425 and cook for about 5 minutes or until it looks done, checking now and then.
In the meantime, start sauteing some ground turkey in a pan adding the spices to it as it cooks. Then add the chopped tomatoes from the can and the tomato paste until it comes to a rolling boil. Add about 1-2 tbsp of splenda to give it a sweeter kick.
Take the pan out of the oven and pull the tinfoil off setting the whole lot to the side, then replacing a new tinfoil sheet on the pan. Cut the egg into long strips. Then, gently, slide a knife underneath as to loosen them from the foil and place each strip, upside down, back on the cookie sheet. You are going to rebake this for another few minutes to firm it up.
Grab a bowl and combine the cheeses and 1 egg along with the nutmeg and mix it until well combined.
I take a smallish glass casserole dish to make this in, because this was just for 2 people and there will be leftovers. I then put tinfoil on that (we hate dishes) and lay down a thin layer of the sauce.
Now lay the mock noodles down, and then a layer of the cheese mixture. I didnt make my eggs thick enough so the edge tore on one of my noodles. oh well it all goes to the same place!
Put more cheese mixture and then another layer of noodles and sauce and then sprinkle a little fat free cheese on top.
I then take the tinfoil I used to rebake the strips and cover the whole thing. Bake at 425 degrees for about 20 minutes or until boiling.
Take out and enjoy!