Zucchini Lasagna

Zucchini Lasagna
Skinnytaste.com 
Servings: 8 • Serving Size: 1/8 • Points +: 9 pts • Smart Points: 9
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 
 

• 1 lb 93% lean ground beef
• 1 1/2 teaspoons kosher salt
• 1 tsp olive oil
• 1/2 large onion, chopped
• 3 cloves garlic, minced
• 1 (28 oz can) crushed tomatoes
• 2 tbsp chopped fresh basil
• black pepper, to taste
• 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
• 1 1/2 cups part-skim ricotta
• 1/4 cup Parmigiano Reggiano
• 1 large egg
• 16 oz (4 cups) shredded part-skim mozzarella cheese

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

Preheat oven to 375°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Read more at http://www.skinnytaste.com/zucchini-lasagna/#i59MpH9PzKfGfyQx.99

Fresh Broccoli Salad

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
  Bar S Refrigerated Hickory Smoked Bacon Sliced
  $2.99 - expires in 4 days
  

  
• 3/4 cup raisins

• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar
• Add all ingredients to list

Directions

Print 

• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

http://allrecipes.com/recipe/14280/fresh-broccoli-salad/?internalSource=search%20result&referringContentType=search%20results

Pina Colada Popsicles

Skinny Pina Colada Popsicles

By GINA HOMOLKA OF SKINNYTASTE.COM

• SERVES

  6

• ACTIVE TIME

  10 min.

• TOTAL TIME

  4 hr. 4 min.

 
• SAVE TO RECIPE VAULT
• PRINT

INGREDIENTS

•  1 ⅓ cups canned diced pineapple, in juice
•  ¼ cup pineapple juice (from the can of pineapple)
•  ¼ cup sugar
•  ½ cup light coconut milk
•  1 tsp coconut extract
•  1 Tbsp dark rum (optional)

All to Shopping List

DIRECTIONS

• Cut the pineapple into chunks. Puree the pineapple along with the juice in a blender with sugar, light coconut milk, coconut extract and rum if using, until smooth. Pour into popsicle molds and freeze.

KITCHEN COUNTER

Serves 6. Per Serving: 84.6calories, 18.8g carbs, 0gprotein, 0.6g fat, 0mg cholesterol, 3.2mg sodium, 0.5g fiber

http://communitytable.parade.com/30220/ginahomolka/skinny-pina-colada-popsicles/

Fajita Marinade

Fajita Marinade I

Ingredients

15 m16 servings

• 
  1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce

• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper (use 1/4 next time and it should be perfect!)
• 1/2 teaspoon ground black pepper
• Add all ingredients to list

Directions

Print 

• Prep
  15 m
• Ready In
  15 m

1. In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.
3. http://allrecipes.com/recipe/19963/fajita-marinade-i/?internalSource=search%20result&referringContentType=search%20results

Samoa Bars

Samoa Bars

Author: Six Sisters Stuff

Recipe type: Dessert

Cuisine: American

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 15

 

The most delicious mashup of our twix bars and samoa brownies - Samoa Bars.

Ingredients

• ⅔ cup butter, softened (but not melted)
• ¼ cup granulated sugar
• 1¼ cup white flour
• ½ cup butter
• ½ cup brown sugar
• 2 tablespoons corn syrup
• 1 14-oz can sweetened condensed milk
• 2½ cups sweetened flaked coconut
• 2 cups chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees. Grease an 7x11" pan with cooking spray.
2. In a small bowl, mix together sugar and flour, and cut the ⅔ cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
3. Press the mixture into the bottom of the 7x11" pan, and bake for 18-20 minutes - until the edges start to turn a golden brown. Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
4. Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
5. Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7x11" pan, then let it cool completely.
6. In a sauce pan over medium heat, combine the ½ cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
7. Combine coconut mixture and caramel mixture, then spread it evenly in the 8x11" pan over the chocolate chip layer.
8. Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
9. Let it cool completely, about 1-2 hours, and then serve.

http://www.sixsistersstuff.com/2015/06/samoa-bars.html?preview=true