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Lasagna Zucchini Boat

I wanted to share this great recipe with ya’ll. Who doesn’t love lasagna, and when you can freshen it up with zucchini noodles – even better.  But what about when you stuff it into zucchini, and cut the labor-intensive process of making zucchini noodles (labor intensive if you don’t have a mandolin slicer).  I tested this one for my cookbook a while back and its a crowd pleaser for sure.  ENJOY! Lasagna Zucchini Boat

Lasagna Zucchini Boats

  • 3 zucchinis (about 8-9” in length)
    1 pound Italian sausage
    2 garlic cloves, minced
    1/2 cup onions, diced
    1 cup diced tomatoes
    2 tbsp balsamic vinegar
    1/2 cup loosely packed basil leaves, divided
    2 cup cottage cheese, drained
    2 cups mozzarella cheese – divided
    1 cup parmesan cheese
    1 egg
    1 tsp black pepper

1. Pre heat oven to 375 degrees. Wash zucchini, and slice in half length wise. Scoop out seeds and discard. The outer shell of the zucchini should be about 1/4-1/2” thick.
In a large frying pan, brown sausage with garlic, onions, diced tomatoes, balsamic vinegar and 1/4 cup chopped basil leaves. 2. Once sausage is cooked, reduce heat to low and simmer until most of the liquid is evaporated. Stir occasionally.
In a mixing bowl, mix drained cottage cheese, 1 cup mozzarella cheese, parmesan cheese, 1/4 cup basil, egg, and black pepper.
3. In a 9×13” baking dish, lay out zucchini boats. Equally divide the sausage mixture into each boat. Top with the cheese mixture. Sprinkle the entire casserole dish with remaining cup of mozzarella cheese.
4. Cover dish with tin foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Let sit for 5 minutes before serving.

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Cookbook!!! I finally did it!

So I was the kid growing up that, Christmas after Christmas, I asked Santa for an Easy Bake Oven! images

Seriously, just ask my mom.  I dreamed and salivated over this!  All my friends had one.  But instead, my mom let me use the real oven.  Now, as a kid, this was not as cool as an Easy-Bake. No where near as cool.  Cakes just don’t have that flair as ones baked by light bulb.  But after years of feeling at a loss, I realized that my mom had given me a better gift than what an Easy-Bake-Oven could have provided.  She taught me how to actually COOK and BAKE.  No “Just mix powder and water” for this girl.  I was doing the real deal.  Betty Crocker Cookbooks_2

Also, I have to mention that not only did my mom let me cook with her.  But I read and day-dreamed a lot through cook books.  I used to read this old Betty Crocker one daily.  I ear marked the page with the gorgeous picture of the club sandwich.  My grandpa used to make those and boy were those like “THE BEST.”  (I wont lie and tell you that my husband and I didn’t order those for room service everyday of our honeymoon) This cookbook really helped shape me into the cook that I am today.  It helped me to see what was possible and what I wanted my house, my home, my family and my friends to have around them.

Now, in college, I studied art.  Don’t get me wrong, I love art. I love painting and printmaking and drawing and crafting. But really I love all that because it involves creating.  I LOVE CREATING.  It brings a whole new spark and joy in my heart.  I love looking at the things I’ve created and saying WOW.  And it also makes me really see how God must have felt when he created us, in awe of His creation. When God made us in His like-ness, He definitely gave me some of His creative genes.

So post college, my art studio has shifted from being filled with overly large canvases, to pots and pans and vegetables and meats.  And now I am creating meals, my true love in art form.  I just listened to a sermon and Jesus and eating.  And again, I feel like things are just being confirmed that me and food go hand-in-hand.  Now, I have to remind myself, that this is all within balance.  I can’t go hog-wild because somebody said its ok.  Jesus ate and drank and was with people.  He loved through food.  I want to be like that.  I want to walk and talk and do life with people over a meal.  I see nothing wrong with that.  In fact, there can be so much good that comes from it.  People get fed, and if I have anything to do with it, I want the food that’s being fed to be healthy and delicious.  I mean, who doesn’t feel loved when they are served a beautiful, healthy meal?

Ok, so lets put this all together. I love cooking, creating, being with people. I want to move past my Easy-Bake oven obsession and more into the realm of Betty Crocker. I used to say when I was younger that I either wanted to be a Kindergarten Art teacher or the next Betty Crocker.  I teach art to kindergarteners, check! Now on to my next goal…

I wrote my first cook book. I hope its the first of many.  Its all about Cauliflower, and will hopefully offer you lots of opportunities to try, experiement, eat and enjoy a vegetable that maybe has been just sup-par or standard for you.  I hope to spice it up a bit!

If you click the picture, you should get a link to download it for your Kindle.  Enjoy!!


What helped shape you into the cook you are today? What gadgets and cookbooks did you (or didn’t you read) as a kid? Share your story below in the comments.

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Portabella Mushroom Cheese Burger

Portabella Sandwich

These are SOOOO delicious! Use the Revolution Roll Recipe  from Sandy’s Kitchen.

  • 2 revolution rolls
  • 1 medium portabella mushroom cap
  • 2/3 cup of part skim mozzarella

On the grill or broil in the oven the portabella cap.  Once it is soft, and toasty, flip over so the cap is bowl side up.  Top with cheese.  Once melted, place on the revolution roll.  Add some additional veggies to garnish your burger.
Serving suggestion: Jicama fries!

Broccoli with Cheese Sauce

Chicken and Broccoli

  • 1 1/2 cups, or 8.25 oz weighed of fresh broccoli
  • 2 swiss light Laughing Cow Cheese wedges
  • 1 tbsp low fat cream cheese
  • 1/2 cup chicken stock – divided

In a large pan, or a wok, add 1/4 cup of chicken stock.  Heat to medium.  Add broccoli and stir and steam.  In a small sauce pan, add the remaining stock, and the Laughing Cow cheese and cream cheese. Heat to medium-low, and stir constantly until melted.  Once broccoli is soft, serve and top with cheese sauce.

Serving suggestion: grilled chicken!

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