Lasagna Zucchini Boats

I love zucchini boats because there are so many different options to stuff them with! I love lasagna so of course I wanted to stuff these with all of the same decadent flavors as you would get with the classic lasagna with noodles. This healthy twist is perfect without the carbs–believe it or not! They are also great reheated the next day so I would recommend making extra for leftovers.

*It’s important to look for zucchini that are a bit wider in width than usual so you have plenty of room to stuff. It makes a HUGE difference and is very helpful. #theRecipeRedux

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Lasagna Zucchini Boat Lasagna

Lasagna Zucchini Boat Lasagna

Ingredients

4 medium zucchini, sliced into halves through the length

1 cup low fat ricotta cheese

1 large egg

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

1 1/4 cups shredded mozzarella cheese

1/2 cup parmesan cheese

8 oz. lean ground beef or lean ground turkey

4 tsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cup marinara sauce

1 Tbsp chopped fresh basil, plus more for garnish

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats--set aside.
  2. In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese--set aside.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  4. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
http://kathrynskitchenblog.com/2016/08/lasagna-zucchini-boat-lasagna/

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Fresh Apricot & Prosciutto Bites

I love snacking on foods that are fresh and healthy. The day I came up with this small bite snack, I originally went to the grocery store to get fresh figs, feta cheese, and prosciutto. I was going to stuff the figs with cheese and then wrap prosciutto around them. But, I went to Trader Joe’s and my plans can easily get changed by the beautiful looking fruits they have displayed right when you walk in. I saw these bright orange apricots that looked sweet and juicy to perfection so I had to grab them…burrata cheese has become a recent favorite of mine because of the fresh taste it has and it’s made from mozzarella cheese. I really wasn’t sure if this would pair well together but all of the flavors blend in with each other perfectly. Summer is just around the corner so these would be the perfect snack or small bites! 🙂

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Fresh Apricot & Prosciutto Bites

Fresh Apricot & Prosciutto Bites

Ingredients

4 fresh apricots, sliced in half with pits removed

4 oz. fresh burrata cheese

4 slices of prosciutto

Balsamic vinegar

Honey

Salt and pepper to taste

Instructions

  1. Place sliced apricots on a platter. Top with burrata cheese and prosciutto, then drizzle vinegar, honey, and sprinkle with salt and pepper. 🙂 So easy!
http://kathrynskitchenblog.com/2016/05/fresh-apricot-prosciutto-bites/

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Spinach and Salami Lunch Roll Ups

Lunch–soooo many options, with so little time (in most cases). Lunch on most days is usually something quick, easy,and healthy or at least somewhat healthy..The question is always “what should I eat for lunch today?”, without breaking your wallet! Lunching can really add up and to make it a little easier, try planning out your lunches or meal prepping.

Forget your typical bread and lunch meat sandwiches and try my roll ups! These cute little lunch roll ups make great (&&& easy to eat) lunches and they are perfectly snack-able. I chose to stuff these roll ups with some of my favorites such as cheese and salami, yummm! To make this extra nutritious I added fresh crisp spinach ,the ripest avocado I could find, and  a sliced juicy tomato. Spice these up by adding sriracha! Mix these up by adding different lunch meats to this recipe such as ham, roast beef, or turkey! Enjoy!
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Spinach and Salami Lunch Roll Ups

Spinach and Salami Lunch Roll Ups

Easy, delicious, and all of your lunch favs in a bite!

Ingredients

1 whole wheat tortilla

1 tsp cream cheese; or hummus

6 slices of salami

2-3 slices of cheddar or jack cheese

1 handful of spinach

1/2 of a small avocado; sliced

4 slices of a tomato

Instructions

  1. Spread tortilla with cream cheese or hummus.Add salami, cheese, spinach, avocado slices, and tomato slices.
  2. Tightly roll up tortilla. and cut roll into 1/2-3/4 inch slices. Secure with toothpick if desired. Optional*** Refrigerate for 1 hour to make roll easier to cut.
http://kathrynskitchenblog.com/2016/04/spinach-and-salami-lunch-roll-ups/

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Lite Veggie and Herb Spinach Dip

When it comes to snacking, I try to always go for healthier options. I can snack on dips anytime..whether it’s a salsa, a good guac, hummus, or my favorite…spinach dip. The cream base dips have a bad reputation because they are known for containing lots of fat and they aren’t the healthiest choice. BUT wait–I turned this usual high calorie snack into a lite and nutrient loaded dip that is good for you! This recipe also gives you the opportunity to get your daily veggies 🙂

Using California yogurt as the base of this recipe makes this recipe extra creamy. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese seal. When you see the Real California seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Strive for foods that make your body happy because they will end up making you happy! Also… Remember, you are what you eat!

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Lite Veggie and Herb Spinach Dip

Lite Veggie and Herb Spinach Dip

Ingredients

2 Cups California plain yogurt

3 Tbsp fat free sour cream

2 cup finely chopped spinach

1 tsp olive oil

2 scallions, finely chopped

1/4 of a red bell pepper, finely minced

1/4 of a green bell pepper, finely minced

1 carrot, finely minced

3 cloves garlic, finely minced

½ teaspoon sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

2 Tbsp fresh parsley; chopped

½ cup finely shredded California cheddar cheese

¼ teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan, saute spinach by combining spinach and olive oil. Saute until spinach is wilted for about 3-4 minutes (the spinach takes only a few minutes to saute).
  2. In a large bowl, combine all of the ingredients and mix until well combined. Refrigerate for at least an hour before serving for the best flavor. Taste and season with more salt and pepper if desired. Serve with pita chips and your favorite veggies!
http://kathrynskitchenblog.com/2016/04/lite-veggie-and-herb-spinach-dip/

“By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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5 Layer Fiesta Roll Ups

Looking for an easy snack or appetizer to make for your next get together? Here you go! Ditch the traditional 7 layered dip and get creative with these tasty bites! They have all the of same ingredients as your favorite layered dip except this is bite-sized and it can be on-the-go. You can also add as many different “layers” as you would like–just remember it may get tricky if you add too many more toppings when rolling your tortillas up. These take only a few minutes to assemble and when they are finished they look amazing!

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5 Layer Fiesta Roll Ups

5 Layer Fiesta Roll Ups

This is a unique twist of the traditional 7 layer dip in a delicious bite!

Ingredients

8 spinach tortillas ( you can also whole regular)

1 can of refried beans

1 cup Pico de gallo

1 cup shredded mexican cheese

1 cup whole corn

1 cup black olives

Instructions

  1. Place tortillas on a hard surface. Spoon about 1 tablespoon of re-fried beans to each tortilla. Spread evenly to ensure whole tortilla is covered. Repeat with every tortilla, then sprinkle tortilla with about 1 tablespoon of pico de gallo, shredded cheese, corn, and black olives. Roll tortilla tight to make sure everything stays inside. Wrap up rolled stuffed tortilla with either foil or plastic wrap and place in refrigerator for about 20-30minutes. This will make everything stay together when you cut it into pieces.
  2. Unwrap tortilla and slice into about 1/2 inch slices with a serrated knife. Serve with guacamole, salsa, and sour cream. Enjoy
http://kathrynskitchenblog.com/2016/04/5-layer-fiesta-roll-ups/

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