Healthy Lasagna with Turkey, Pesto and Peppers

Let me first preface this post by saying that not everyone will like this lasagna. If you grew up like my husband and his family with down-home, butter-filled cooking, you definitely won’t like this healthy turkey lasagna, because for starters it has turkey instead of ground beef.

Meat and potatoes people, you can just skip this post, and instead visit my one for traditional lasagna (also called The World’s Best Lasagna) here.

HOWEVER, if you’re like my family and me, and don’t mind trying new foods or eating healthy, this is probably the healthiest lasagna you’ll ever make; and it doesn’t taste like cardboard. Yay!

What makes it so healthy you ask? You ought to get an idea just by scrolling through the colorful pictures.

For one, whole wheat lasagna noodles are used instead of traditional white ones. Lean ground turkey is used instead of ground beef. There are THREE bell peppers – yellow, red, and orange – all of which pack the most nutrients and vitamin A.

We also used basil and low fat ricotta cheese. Marinara sauce is already low it fat, and instead of mozzarella, this recipe uses Parmesan cheese.

I seriously don’t feel bad pigging out on this colorful lasagna. Feed your body the good stuff this time! #cleaneating

healthy turkey lasagna

How can you not smile by looking at that sweet face? 🙂 Enjoy!

Healthy Lasagna with Turkey, Pesto and Peppers

Prep time: 30 mins

Cook time: 80 mins

Total time: 1 hour 50 mins

Serves: 10

Adapted from: Cookin Canuck

Ingredients

1 package (14 oz.) whole wheat lasagna noodles
2 tsp. olive oil, divided
1/2 yellow onion, diced
2 cloves garlic, minced
1 1/2 lbs. ground turkey
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried chile flakes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
15 oz. low fat ricotta cheese
6 Tbsp. pesto
5 cups marinara sauce (your favorite kind)
2/3 cup finely grated Parmesan cheese
8 basil leaves, thinly sliced

Instructions

Preheat oven to 350 degrees F.
Prepare lasagna noodles per package instructions, rinse with cold water and lay in a single layer on kitchen towels.
Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 4 minutes. Add garlic and red chile flakes, and cook for 1 minute.
Turn the heat to medium-high and add ground turkey meat. Cook, breaking up the turkey meat with a wooden spoon. Season with salt and pepper. Pour off and discard juices. Transfer the onion/turkey meat mixture to a bowl and set aside.
Warm 1 teaspoon olive oil to the same skillet, set over medium heat. Add diced bell peppers and cook until beginning to soften.
Mix ricotta cheese and pesto.
Spread 1 cup of the marinara sauce in the bottom of a 9×13-inch baking dish.
Lay a few lasagna noodles in a single layer, slightly overlapping, over top of the sauce. When fitting in the lasagna noodles, it may be necessary to cut some in half lengthwise or crosswise so that they fit properly.
Spread 1/3 of the ricotta cheese mixture over the noodles. Top with 1/3 of the turkey mixture, 1/3 of the pepper mixture, 1/3 of the sliced basil, and additional 1 cup of marinara sauce and 1/4 of the Parmesan cheese.
Repeat these layers 2 more times, starting with the lasagna noodles. End with an additional layer of lasagna noodles and the remaining marinara sauce and Parmesan cheese.
Cover with foil and cook until the lasagna is bubbling, 55 to 60 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and just beginning to brown.
Let rest for 10 minutes, cut into squares and serve.

Serving size: 1/10 Calories: 386 Fat: 14 Saturated fat: 4.3 Carbohydrates: 37.7 Sugar: .5 Sodium: 1066.6 Fiber: 5.5 Protein: 27.8

Slow Cooker Mexican Shredded Beef (For Enchiladas)

As a kid, I HATED roast! Mom would frequently make it on Monday nights, and I would just despise it. Eventually I got smart and would kill the taste by rolling the meat in a flour tortilla with some salsa.

I guess that’s why these beef enchiladas are my new favorite! They remind me of how at an earlier age, I put a Mexican twist on roast. Recently I started using a slow cooker. It makes life soooo much easier when you can literally dump all your ingredients in the crock pot, and have a delicious dinner 6-8 hours later.

Since I’m obsessed with the slow cooker, I’ve been looking for recipes, and found this one via Mel’s Kitchen Cafe. The slow cooker does all the work and makes the beef roast tender and juicy. To my enjoyment, there is a cup of salsa, and a bunch of spices like cumin, chili powder, onion powder, and garlic powder added to the roast to make one delicious sauce.

Once the roast is done about 8-10 hours later, you shred it, and roll it in corn tortillas with a little cheese, and bake with more cheese and more sauce. Just like I did as a kid! LOL. 🙂

I see roast in a whole new light now. Enjoy!

slow cooker beef for enchiladas

Slow Cooker Mexican Shredded Beef (For Enchiladas)

Prep time: 5 mins

Cook time: 10 hours

Total time: 10 hours 5 mins

Serves: 6

Adapted from Mel’s Kitchen Cafe

Ingredients

1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 Tbsp. white balsamic vinegar
1 cup (8 oz) salsa (I used Joe T. Garcia’s)
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. flour
12 6- or 7-inch corn tortillas
2 cups monterey jack and cheddar cheese

Instructions

In a 4- or 5-quart slow cooker, add beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
Remove the roast from the slow cooker and place in a large bowl.
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the flour with about 3 tablespoons of water. Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes.
Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9×13-inch pan. Toss the cheese together.
Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan.
Pour the remaining sauce over the enchiladas. Top with remaining cheese and bake at 350 degrees F for 25-30 minutes.
Let enchiladas rest for 5-10 minutes before serving. Sprinkle with fresh cilantro, salsa, or sour cream if desired.

Bacon Wrapped Jalapeño Cream Cheese and Steak Medallions

There’s no need to wait until summer to fire up the grill! Our next-door neighbors David and Amy, proved that you can barbecue all-year long with their savory Bacon Wrapped Jalapeño Cream Cheese and Steak Medallions.

Back in January when A&M played Duke, Amy and David had us over along with a few other friends to watch the game. While it was extremely cold outside, David still heated up the grill and made these amazing bacon-wrapped steak bites along with Amy’s spinach artichoke dip, and all the other football-snacks we all brought over.

Not only did A&M squeak their way to a victory, we had a great time visiting with friends, BBQ-ing in the winter and eating wonderful food.

From Texas A&M football games in the fall to March Madness and Memorial Day get-togethers in the spring, these sizzling smoked bacon-wrapped appetizers are sure to make ideal hors d’oeuvres for friends and family.

Plus, how can you resist anything wrapped in bacon? Enjoy!

Bacon Wrapped Jalapeño Cream Cheese and Steak Medallions

Prep time: 3 hours

Cook time: 10 mins

Total time: 3 hours 10 mins

Serves: 12

Ingredients

Lowery’s Seasoned Salt
2 beef tenderloin fillets cut into 1 ½ to 2-inch cubes (you can substitute filet mignon for a well tenderized flat steak cut into 1 ½ to 2-inch pieces)
1 package of Wright Applewood bacon
2 Tbsp. steak sauce or Worcestershire sauce (recommended: Lea and Perrins Steak Sauce)
Jalapeño flavored Philadelphia Cream Cheese (optional, for a little kick)

Instructions

Place meat into a shallow pan and cover with steak or Worcestershire sauce and sprinkle Lowery’s seasoned salt generously. For best results, let the meat marinate for at least 3-4 hours.
Prepare a fire on one side in a charcoal grill. Let the grill get very hot.
Cut the long bacon strips in half.
Wrap a half strip of bacon around each steak, securing it with a toothpick or kitchen twine.
If you want to add a little kick, add a dollop of jalapeño cream cheese to the meat before you wrap the bacon around it.
Place the bacon wraps on the grill, but not directly over the fire. Grill with the lid closed, turning every 4-5 minutes until the inside of the meat is cooked to your desired preference.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

I don’t know about you, but summer is definitely my favorite time of the year.

I used to like cold weather better… bundling up in warm jackets, sipping hot chocolate, and sitting by the fire, BUT…. as I’ve gotten older, I’ve come to LOVE being outdoors!

Being outdoors in the sun and warmth mean getting a tan, working up a sweat from a nice long run, pool parties, backyard grilling, summer vacation, more daylight, and more productivity (at least for me)!!

When I heard my mom and dad were grilling out for dinner this week, I couldn’t help but invite myself over. Don’t worry, I don’t normally invite myself over to friends’ houses, but these are my parents. 🙂

I love anything grilled, and this pork tenderloin, was fast, easy and healthy. It’s got a nice smokey taste to it from the adobe chilies, paired with sweet maple syrup and tangy cider vinegar, for a surprisingly good combination of flavors.

My parent’s cat, Pippa even liked the tenderloin. (Yes, Pippa is named after Kate Middleton’s sister. Silly, I know….but a super cute name for a cat). Pippa is not your normal cat. She is not independent or weird, or aloof like most cats. In fact, she behaves like my dog Skippy… a lap dog who loves attention, food, and being petted.

Who ever heard of a cat begging for people food…. in your lap???

Enjoy the rest of your summer and TGIF!!

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Serves: 8

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Ingredients

1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper
1/8 tsp. ground allspice
2 (1-pound) pork tenderloins, trimmed
2 tsp. olive oil
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup
3 Tbsp. fat-free, less-sodium chicken broth
1 1/2 Tbsp. cider vinegar

Instructions

TO PREPARE PORK: combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.
Preheat oven to 375 degrees F.
Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees F.
Remove pork from pan; cover and let stand 10 minutes.
TO PREPARE SAUCE: remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth and vinegar to roasting pan, scraping pan to loosen browned bits.
Cook over medium heat 5 minutes, stirring constantly.
Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan.
Cut pork into 1/2-inch thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

Calories: 201 Fat: 5.1g Carbohydrates: 13.8g Sodium: 229mg Fiber: 0.3g Protein: 23.9g Cholesterol: 74mg

Individual Meatloaf

I never really grew up liking meatloaf, so when I say this is the best meatloaf I’ve ever tasted, I mean it. Last time I made meatloaf, the fat just sat in the loaf pan, and the meat was too tender and crumbly. These individual meatloafs by Ina Garten are the opposite…they do not crumble, they have the right amount of flavoring, and it is so much fun to eat your own meatloaf. As usual, I halved the recipe and made 3 rather than 6 meatloaves. The recipe is below…enjoy! By the way, my husband loved this!

Saute the yellow onions with salt, pepper, and thyme for about 8 minutes on medium-low heat.

Lightly combine the ground chuck, onion mixture, eggs, and bread crumbs.

Form into 10-11 oz individual loaves. Top with 1 tablespoon of ketchup on each meatloaf.

Bake for 40-45 minutes or until internal temperature reaches 155-160 degrees.

Sorry about the half-eaten meat loaf picture… it was so good I just had to dig in!

Individual Meatloaf
Ingredients
1 tbsp olive oil
3 cups chopped yellow onions
1 tsp chopped fresh thyme leaves
2 tsp salt
1 tsp freshly ground black pepper
3 tbsp Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tbsp tomato paste
2 1/2 pounds ground chuck
1/2 cup plain dry bread crumbs
2 extra large eggs, beaten
1/2 cup ketchup

Directions
1. Preheat oven to 350 degrees.
2. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper, and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown.
3. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
4. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs and mix lightly with a fork. Don’t mash or the meatloaf will be dense.
5. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan lined with foil. Top with 1 tablespoon of ketchup on each meatloaf.
6. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees and the meat loaves are cooked through. Serve hot.