A Carb Hiatus

Music bumping, Sesame Street playing in the sunroom,  a playing Theo, and a cooking me (MK was at a shoot). It’s such a lovely Tuesday evening.

Carbs and I can’t be friends right now so I’ve been cooking a whole lot of recipes that I’ve always wanted to try but never got around to doing. It was lasagna night in the Kilgore household so in order to get my fix and join in on the eating of course I decided to make Zucchini Lasagna which I’ve always wanted to try and oddly enough never have.

Let me just say this is now a staple of mine. It’s so fast and simple.

Zucchini Lasagna

What you need:

Four Zucchini

1 pound extra lean ground beef

15 ounces tomato sauce

1 cup chopped onion

1 1/2 mozzerella cheese

1/2 parm cheese

Splash olive oil

Any spices you like. I used oregano, garlic salt, basil, and cayenne

What you do:

1. In a sauce pan add olive oil and onions and let cook.

2. Add meat, spices and cook.

3. Add tomato sauce and let simmer for a bit. Until the sauce thickens.

4. Preheat oven to 375.

5. Slice your zucchini with a veggie peeler and make a basket weave pattern. Add meat, then cheeses. Keep repeating until you run out of ingredients.

6. Bake for about 45 minutes or so.

7. Let cool for about 15 minutes.

   This one is absolutely going to be on repeat in my house. I love when I find a recipe that’s delicious, healthy, and also satisfying!

Okay, so now on to my second zucchini recipe! PIZZA! One of my favorite places to get recipes from is Eating Well. I’ve been a devout reader for years and years. They just posted this deep dish pizza recipe and I was like well this needs to happen. And so I made it and it did not disappoint. First of all the recipe made my kitchen smell amazing. Here is another fast and easy zucchini recipe.

Deep-Dish Zucchini-Crust Pizza

If you haven’t checked out http://www.eatingwell.com/ do it!

What you need

For the crust:

4 cups shredded zucchini (about 2 medium)

4 large eggs

1/2cup chopped onion

2 tablespoons flour (I used wheat)

For the Sauce:

1 cup crushed tomatos

1/2 cup thinly sliced fresh basil

1 garlic clove minced

1/4 tsp salt

1/4 tsp pepper

Toppings:

1 cup shredded mozzerella

1/2 sliced bell pepper

1/4 adorable little pepperoni

I added mushrooms because I couldn’t help myself.

What you do:

1. Preheat the oven to 400.

2. In a bowl combine zucchini, eggs, parm cheese, flour, onions and stir.

3. Pour mixture in a baking dish and spread evenly.

4. Bake until set and the edges are brown. I baked mine for about 45 minutes.

5. Mix tomatoes, basil, garlic, salt and pepper and when the crust is done spread it evenly and add toppings.

6. Bake for about 15 minutes. Let cool for five minutes before serving.

Happy carb cutting! Remember if you make either of these tag me!

Savvy Summer Serving

Happy Wednesday Friends!

For me the best part of summer is the food! Seasonally cooking is my favorite! Since it’s the day before the Fourth of July, I thought I would give you an option that’s a little more elegant that you can do on your grill besides hamburgers and hotdogs. Or in addition to. Its fast, simple, and very pleasing to the eye.

Seasonal Summer Bruschetta

What you need:

thin cut steak

asparagus

thinly sliced tomatoes

corn cut off the cob

a cut up baguette

fresh basil

optional fixin’s: spreadable white cheddar, roasted peppers

(use any kind of sauce you like)

What you do:

Simply cook the steak and asparagus on the grill, slice up your other ingrediencies, and assemble!

Have a wonderful fourth!

I hope it’s full of amazing food, cold drinks, and a damn good time!

A Fast Fry

Hello, Hello!

I’m fairly new (and late) to the Air Fryer thing but let me tell you it’s a total game changer! Like many I’ve spoken with I thought it was mostly just for things that actually got fried and I’m not really big into that. But, recently our microwave broke and needed a part. Apparently I use my microwave a lot because we couldn’t deal. We always wanted an air fryer so we figured it was the perfect time to jump on the bandwagon.

I’ve talked a lot on here about how much I love the Skinnytaste Cookbooks and when they recently came out with a book just for air frying, I’m not going to lie it made me want one that much more. The thing I love the most about the combination of this book and fryer? It’s FAST!

Here is my new favorite recipe from The Skinnytaste Air Fryer Cookbook:

Tomato, Spinach, and Feta Stuffed Portobellos

(I cut the recipe in half since I wasn’t making four so this serves two.)

What you need:

2 large Portobello caps (deep and not broken)

Olive oil spray

salt

1 medium tomato

1/2 cup chopped spinach

1/4 cup feta cheese

1 large garlic clove, minced

1/8 cup fresh basil

1 Tbsp panko breadcrumbs

1/2 Tbsp fresh oregano

1/2 Tbsp parm cheese

What to do:

Scrape out the mushrooms and spray both sides with olive oil and add a pinch of salt. Then, combine tomatoes, spinach, feta, garlic, basil, panko, oregano, parm, salt/pepper and fill each mushroom.

Preheat your fryer to 370 degrees. Then, simply place your stuffed portobellos in that bad boy for 10-12 minutes. That’s it. This recipe is so easy I made two different lunches other than this one at the same time.

No air fryer? No problem. Just do this in the oven on 350 degrees for about 15 minutes or so.

Thanks for stopping by!

Have a great day Friends!